Abstract: Embodiments disclosed herein include a housing for a source assembly. In an embodiment, the housing comprises a conductive body with a first surface and a second surface opposite from the first surface, and a plurality of openings through a thickness of the conductive body between the first surface and the second surface. In an embodiment, the housing further comprises a channel into the first surface of the conductive body, and a cover over the channel. In an embodiment, a first stem over the cover extends away from the first surface, and a second stem over the cover extends away from the first surface. In an embodiment, the first stem and the second stem open into the channel.

Abstract: A cooking appliance includes a body having a first cavity. A sensor is operably coupled with the first cavity to obtain a first data. A humidifier is in fluid communication with the first cavity to control a relative humidity within the first cavity. A controller is in electric communication with the sensor to receive the first data. The controller detects at least one of a surface condition and a growth condition of a food substrate using the first data.

Abstract: Cooking is performed to serve tasty food by appropriately managing moisture of an object to be cooked without burning the surface thereof. A box-shaped housing, a cooking cavity for accommodating an object to be cooked, the cooking cavity being arranged within the housing, an upper-face heater and a lower-face heater arranged in the cooking cavity, a boiler arranged within the cooking cavity, a water tray formed outside the cooking cavity and into which a given amount of water that is entirely evaporated in a given steaming time is poured, a water guide passage within the housing, the water guide passage into which water is supplied from the water tray to the boiler; and a control unit for causing an operation to generate steam from the boiler to be performed for at least a steaming time from when cooking starts are provided.

Abstract: The present invention relates to a method of thawing and an apparatus for performing the method.

Abstract: The invention relates to a supply unit (10) for generating electric energy for an electric function during an operation of a functional element (6) of a kitchen utensil (5) which can be arranged in a first temperature region (201), comprising a first temperature section (11) for an arrangement in the first temperature region (201), a second temperature section (12) for an arrangement in a second temperature region (202) comprising a temperature difference (200) with respect to the first temperature region (201). Furthermore, the invention relates to a kitchen utensil (5), as well as a kitchen system (1).

Abstract: A food heating device includes a placement unit and a heating unit. The placement unit includes a housing and a placement board, wherein the placement board is disposed in the housing and is for placing a food item. The heating unit includes a water injection element and a microwave element, wherein the water injection element connects to the housing and is communication with an internal space of the housing, and the microwave element connects to the housing. The microwave element is for heating by microwave the water injected into the internal space of the housing through the water injection element and producing steam therefrom.

Abstract: The present invention relates to a pressure vessel (1) for receiving samples (P) to be heated, having a reaction chamber (2) as a pressure space for the initiation and/or facilitation of chemical and/or physical pressure reactions, the reaction chamber (2) being designed for receiving a liquid (5), a magnetic disk (8) mounted rotatably about an axis of rotation in the reaction chamber (2), and a magnet arrangement (10), provided outside the reaction chamber (2), for generating a rotating magnetic field for rotationally driving the magnetic disk (8) about its axis of rotation, the magnetic disk (8) having at least one passage bore (13), which extends transversely in relation to the axis of rotation and is provided in such a way that liquid (5) received in the reaction chamber (2) is driven through the passage opening (13) by rotation of the magnetic disk (8) in order to stir the liquid (5).

Abstract: A structural improvement for microwave-assisted high temperature high-pressure chemistry vessel systems is disclosed that among other advantages offers dynamic venting and resealing while a reaction proceeds and eliminates the risk of cross contamination associated with systems that use a common pressurized chamber. The improvement includes a relatively thin-walled disposable liner cylinder that includes one closed end and one open end defining a mouth, and a liner cap positioned in the mouth of the rigid liner cylinder for closing the rigid liner cylinder. The liner cap includes a depending column that engages the inside diameter of the rigid liner cylinder, and a disk at one end of the depending column having a diameter sufficient to rest upon the rigid liner cylinder without falling into the rigid cylinder liner so that the cylindrical liner cap can rest in the rigid liner cylinder at the mouth of the rigid liner cylinder.

Abstract: A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

Abstract: Cooking machine of the type comprising an internal casing (2), within which a container (3) for food to be cooked is housed and a source of hot air that can be conveyed in the direction of the food, such casing being closed on the upper side by a lid (5). Means (7), associated with such lid are provided for generating a hot air flow in the direction of the food arranged in the container (3). Such generation means comprise an upper heating element (71), a fan (72) adapted to generate a flow of air heated by the heating element. Outside the heating element and fan an air conveying duct (74) is present, which is adapted to direct hot air flow in a direction substantially perpendicular to the plane on which the food lies in the container (3).

Abstract: Provided is a substrate liquid processing apparatus that processes a substrate with a processing liquid. The substrate liquid processing apparatus includes: a processing liquid storage unit configured to store the processing liquid therein; a processing liquid heating unit configured to heat the processing liquid, a controller configured to control the processing liquid heating unit; a temperature sensor; and a concentration sensor connected to the controller. The controller is configured to: measure a concentration of the processing liquid with the concentration sensor, measure a temperature of the processing liquid with the temperature sensor, calculate a boiling point corresponding to the measured concentration of the processing liquid, and control the output of the processing liquid heating unit, based on the boiling point and the measured temperature of the processing liquid.

Abstract: A multi-function product disinfection cabinet preferably includes a sealed test cabinet, a high level disinfection system, a dehumidifier and an electrical function tester. The sealed test cabinet preferably includes a sealed test chamber, a rear dehumidifier chamber and a rear droplet chamber. The high level disinfection system includes an aerosol blower, an aerosol generator and an aerosol control module. The aerosol blower blows a disinfectant from the aerosol generator into the disinfection chamber. A pivoting cable holder for a multi-function disinfection cabinet preferably includes a pivoting cable tube, a mounting bracket, a motor with gear reduction, a motor controller and two snap switches. The mounting bracket is attached to an outside sidewall of a disinfection chamber. The pivoting cable tube rotates in the disinfection chamber. The motor rotates the pivoting cable tube. The motor controller and two snap switches are used to control directional rotation of the motor.

Abstract: Systems, apparatuses, and methods are disclosed for cooking a food item using RF oven. The food item may include a tag containing information regarding food items associated with the food item. The RF oven may include an interface to receive the information. The RF oven may also include a processor to determine an amount of energy to be delivered to the food item based on the information. The processor may be configured to cause a RF power source to supply RF energy to cook the food item based on the determined amount of energy.

Abstract: A remote temperature monitoring system includes a first unit operatively connected to one or more temperature sensors for sensing the temperature of one or more materials or food items being cooked or heated. The first unit transmits the sensed temperature to a second unit that is located remotely from the first unit during heating. The second unit is programmable with the desired temperature and/or heating parameters of the item. By monitoring the temperature status of the item over time, the system determines when the food has reached the desired temperature or degree of cooking, and notifies the user.

Abstract: The present invention provides a cooking appliance, comprising a base and an oven door articulated with the base, wherein a first magnetron, a second magnetron, a first high voltage transformer and a second high voltage transformer are installed on the base; the cooking appliance further comprises an air-cooled radiator, which is installed on the base and provided with an air outlet; and cold air blown out of the air outlet flows through the first magnetron, the second magnetron, the first high voltage transformer and the second high voltage transformer. In this solution, the structure of a heat dissipation air duct system in the cooking appliance is changed, and only one air-cooled radiator is used for dissipating the heat of the two magnetrons and the two high voltage transformers, so that the quantity of heat dissipation fans in the product is reduced and the cost of the product can be reduced.

Abstract: An ignition device capable of more reliably protecting a primary winding of an ignition coil from high temperature is provided. The ignition device includes an ignition coil, a switching element, a temperature sensor, and a thermal cutout circuit. A primary winding of the ignition coil is connected to a DC power supply and the switching element. The temperature sensor is provided to measure the temperature of the switching element. The thermal cutout circuit forcibly turns off the switching element when the temperature of the switching element becomes higher than a predetermined forcible turn-off temperature Toff. The thermal cutout circuit is configured to lower the forcible turn-off temperature Toff when the power supply voltage Vb of the DC power supply decreases.

Abstract: A remote temperature monitoring system includes a first unit operatively connected to one or more temperature sensors for sensing the temperature of one or more materials or food items being cooked or heated. The first unit transmits the sensed temperature to a second unit that is located remotely from the first unit during heating. The second unit is programmable with the desired temperature and/or heating parameters of the item. By monitoring the temperature status of the item over time, the system determines when the food has reached the desired temperature or degree of cooking, and notifies the user.

Abstract: A remote temperature monitoring system includes a first unit operatively connected to one or more temperature sensors for sensing the temperature of one or more materials or food items being cooked or heated. The first unit transmits the sensed temperature to a second unit that is located remotely from the first unit during heating. The second unit is programmable with the desired temperature and/or heating parameters of the item. By monitoring the temperature status of the item over time, the system determines when the food has reached the desired temperature or degree of cooking, and notifies the user.

Abstract: An instrument for extraction based molecular sample preparation and related processes is disclosed. The instrument includes a thermally conductive pressure resistant heating chamber and a thermally conductive sample cup positioned in the thermally conductive pressure resistant healing chamber for heating liquids and solids together in the thermally conductive sample cup. A liquid delivery inlet fixture in the thermally conductive pressure resistant heating chamber delivers liquids (solvent) from a supply to the thermally conductive sample cup in the thermally conductive pressure resistant heating chamber, and a chiller in liquid communication with the thermally conductive sample cup in the thermally conductive pressure resistant heating chamber receives heated liquids from the thermally conductive pressure resistant heating chamber when the chamber is opened to atmospheric pressure.

Abstract: The present invention relates to an oven (101) comprising a heated cavity (102) for cooking a food (201), supporting means (103) positioned in the heated cavity (102) and configured for supporting a shelf (105) in the heated cavity (102); the supporting means (103) comprise at least one weight sensor (104) configured for detecting the weight of a food (201) positioned on the shelf (105).

Abstract: A high-frequency heating device of the present invention includes at least one high-frequency power generating part, at least one high-frequency power unit including a quadrature modulation part and a high-frequency power amplification part, a radiation part, a modulation signal generating part, and a control part, and the control part supplies the modulation signal generating part with a plurality of pieces of subcarrier information respectively including pieces of information of offset frequencies and phases, generates an in-phase modulation signal and a quadrature modulation signal, performs quadrature modulation in the quadrature modulation part, and outputs a plurality of subcarrier waves.

Abstract: A preferred embodiment of a fire containment system is implemented in a combination washer-dryer appliance equipped with air-vented exhaust. A fire suppression fluid conduit connected between a cold water valve outlet and a fire suppression fluid inlet positioned in a top portion of a tub of the appliance provides a path of cold water flow into an interior space of the tub. A valve control signal applied to a valve actuator associated with the cold water valve outlet actuates it upon a presumed occurrence of presence of fire in the interior space, as indicated by an electromechanical switch set in the top portion of the tub to measure an internal temperature of the interior space. The valve control signal thereby causes cold water flow through the fire suppression fluid conduit and into the interior space of the tub to contain and extinguish a fire burning within it.

Abstract: A method of estimating a temperature of a material being heated is described. The method may comprise supplying electrical power to a heating element in dependence on a measured temperature, calculating a rate at which the amount of electrical power supplied changes over time, comparing the calculated rate with a plurality of known values in order to determine the value of a parameter relating to thermal properties of the material being heated, and calculating an estimated temperature based on the determined value of said parameter. In some embodiments, the method may further comprise detecting a drop in temperature of the material being heated, by detecting a change in the calculated rate at which the amount of electrical power supplied changes over time.

Abstract: The time/temperature history of a food tray or pouch heated by microwave energy applied through a waveguide can be accurately assessed on positioning and stabilizing a shielded data logger in an orientation where the base of the data logger is located generally close to zero depth (near the side wall) and the tip projects to the cold spot in the tray or pouch. A frame can be used to assure stability of orientation in a pouch while bracing can be used to assure stability in a tray. The properly configured food tray or pouch can serve as an accurate witness device for food items being processed in a similar manner under microwave heating for, e.g., sterilization or pasteurization.

Abstract: The invention relates to a device for continuously carrying out chemical reactions. The device comprises a microwave generator, a microwave applicator accommodating a microwave-transparent tube, and an isothermal reaction section which is arranged such that the material to be reacted is guided inside the microwave-transparent tube through a microwave applicator which is used as the heating zone and in which it is heated to reaction temperature by means of microwaves that are emitted from the microwave generator into the microwave applicator. The material to be reacted, which is heated and optionally under pressure, is transferred from the microwave applicator to an isothermal reaction zone once it has left the heating zone, said reaction zone being arranged downstream of the heating zone, and is cooled once it has left the isothermal reaction zone.

Abstract: A cooking appliance such as a microwave oven is provided with a sacrificial region for repairing damage caused by arcing and related failure modes. The sacrificial region incorporates a component that, when damaged, is removable from the cooking appliance for replacement by another component of similar construction. In one implementation, a sacrificial component is utilized in a microwave oven with a heated cavity subject to microwave radiation from a magnetron. The sacrificial component in this example includes an aperture that communicates with an opening in the cavity, and through which the radiation impinges into the heated cavity.

Abstract: Generally and not exclusively, a method for controlling a process condition of at least one item within a microwave chamber may include receiving one or more initial values of one or more dynamically variable heatability properties for the at least one item in the microwave chamber, applying one or more microwave energy beams to the at least one item in the microwave chamber, remotely monitoring a spatial variation of the one or more dynamically variable heatability properties for the at least one item in the microwave chamber at least one of simultaneously with or following the applying of the one or more microwave energy beams, and estimating the process condition for microwaving the at least one item in the microwave chamber based at least partially on the monitoring of the one or more dynamically variable heatability properties for the at least one item in the microwave chamber.

Abstract: A system and method for controlling the power delivered to cookware by a power control system that comprises a heating control user interface that is set by the user to a particular heating control user interface set point within an operating range. A controller derives from the heating control user interface set point a desired cookware temperature set point, and, over at least a first portion of the operating range that encompasses the boiling range, also derives from the heating control user interface set point a maximum limit of power that can be delivered to the cookware to maintain the cookware at the desired cookware temperature set point. The maximum power limit varies monotonically over the first portion of the operating range.

Abstract: A fermenter, a microwave oven including the fermenter, and a method of controlling the fermenter and microwave oven are provided. The fermenter includes a fermenter casing having one side open and defining a fermenting chamber, a fermenter door that selectively opens or closes the fermenting chamber, a thermoelectric element that applies heat to the fermenting chamber or absorbs heat from the fermenting chamber, and a current switching device that converts current supplied to the thermoelectric element such that the thermoelectric element absorbs or generates heat. The fermenter may be very conveniently employed and a microwave oven with various functions may also be provided.

Abstract: A system and method for treating subcutaneous histological features without affecting adjacent tissues adversely employs microwave energy of selected power, frequency and duration to penetrate subcutaneous tissue and heat target areas with optimum doses to permanently affect the undesirable features. The frequency chosen preferentially interacts with the target as opposed to adjacent tissue, and the microwave energy is delivered as a short pulse causing minimal discomfort and side effects. By distributing microwave energy at the skin over an area and adjusting power and frequency, different conditions, such as hirsuitism and telangiectasia, can be effectively treated.

Abstract: According to one embodiment, a microwave annealing apparatus is provided, including a housing shielding electromagnetic waves, a first electromagnetic wave source configured to apply a first electromagnetic wave into the housing, a second electromagnetic wave source configured to apply, into the housing, a second electromagnetic wave having a higher frequency than the first electromagnetic wave, a susceptor configured to hold a semiconductor substrate, made of a material transparent to the first electromagnetic wave and provided in the housing, a temperature measuring device configured to measure the temperature of the semiconductor substrate, and a control unit configured to control the power of each of the first and second electromagnetic wave sources in accordance with the temperature measured by the temperature measuring device.

Abstract: Disclosed herein are apparatus for the rapid synthesis of catalyst. One embodiment comprises a reaction chamber positioned relative to a microwave radiation generator to receive microwave radiation from the microwave generator, a temperature probe configured to detect a temperature within the reaction chamber, a reflux condenser in fluid communication with the reaction chamber and a controller. The controller receives the temperature within the reaction chamber from the temperature probe, controls production of microwave radiation by the microwave radiation generator based on the temperature received from the temperature probe to increase the temperature of the reaction chamber at a controlled rate until a predetermined temperature is reached and controls production of microwave radiation by the microwave radiation generator to maintain the temperature of the reaction chamber at the predetermined temperature until a reaction in the reaction chamber is complete.

Abstract: Generally and not exclusively, a microwave cooking oven to cook food in a microwave chamber includes at least one array of radiation detectors. An exemplary method includes sensing an optical depth of the item along each of multiple beam paths from at least two sides of the item, and mapping isothermal regions in the interior of the item 3-dimensionally based on the sensing. Another exemplary method includes sensing a microwave power representing a value of a heatability property for each of multiple regions of the same item, and applying a different measure of the microwave power to each of the different regions according to the value of the heatability property in each individual region. Yet another exemplary method includes sensing different frequencies of the microwave power in the microwave chamber, and changing the frequency of the microwave power for heating the item, as the item undergoes heating.

Abstract: A system and method for controlling the power delivered to cookware by a power control system that comprises a heating control user interface that is set by the user to a particular heating control user interface set point within an operating range. A controller derives from the heating control user interface set point a desired cookware temperature set point, and, over at least a first portion of the operating range that encompasses the boiling range, also derives from the heating control user interface set point a maximum limit of power that can be delivered to the cookware to maintain the cookware at the desired cookware temperature set point. The maximum power limit varies monotonically over the first portion of the operating range.

Abstract: The invention provides a pressure controlled device and a system for managing the heating time of a pressure controlled device. The system includes a sensing device that allows the timing of a heating period for the pressure controlled device based on temperature and/or pressure values sensed inside the pressure controlled device. A RFID tag is coupled to the sensing device and is operable for generating timing information. The sensing device and the RFID tag are powered by a nano electromechanical (NEM) device that is operable by a source of pressurized air.

Abstract: The invention relates to a method for preheating a pressed material mat (14) spread on an endlessly and continuously circulating molding band (6) during manufacture of wood material boards, wherein microwaves from one or both press surface sides are beamed into the pressed material mat (14) to preheat the pressed material mat (14) and the pressed material mat (14) is compacted and hardened by application of pressure and heat after transfer to a continuously operating press (1). The invention consists of microwaves in a frequency range of 2400-2500 MHz being used to heat the pressed material mat (14), wherein the microwaves for each press surface side are generated from 20 to 300 microwave generators (26) with magnetrons (20) of a respective output of 3 to 50 kW.

Abstract: A microwave heating apparatus includes a microwave generation part (5) having a plurality of output parts, a heating chamber (4) to contain an object to be heated, a plurality of feeding parts (21a, 21b, 21c, 21d) supplying outputs of the plurality of output parts to the heating chamber, and a control part (6) controlling microwave radiation from the plurality of feeding parts to control an electromagnetic wave distribution in the heating chamber, in which a microwave is concentrated on the object to be heated put in the heating chamber.

Abstract: This invention relates to a device for drying at least one object containing a liquid, in particular a dental restoration object (12). Said device comprises a means for generating thermal energy acting upon the object and sufficient for increasing the temperature of the object to the boiling point. Moreover, the device includes an impingement area for impinging on the object with thermal energy and a control device (24) that is characterized by the fact that a temperature detection element (20) of the device (10) measures the temperature of the object (12), and upon reaching a trigger temperature that is at the boiling temperature, somewhat below or somewhat above thereof, emits a signal to the control device.

Abstract: An instrument for performing microwave-assisted reactions and an associated method are disclosed. The instrument typically includes (i) a microwave-radiation source, (ii) a cavity, (iii) a waveguide in microwave communication with the microwave-radiation source and the cavity, (iv) at least one reaction-vessel sensor for determining the number and/or type of reaction vessels positioned within the cavity, (v) an interface, and (vi) a computer controller. The computer controller is typically in communication with the interface, the microwave-radiation source, and the reaction-vessel sensor. The computer controller is typically capable of determining the output of the microwave-radiation source in response to the number and/or type of reaction vessels positioned within the cavity.

Abstract: The present invention relates to an apparatus and a method thereof for a dual heating system using microwave energy. The heating system comprises both heating a fluid heating media, and heating domestic hot water. The system includes an enclosure, a heating tank, a magnetron chamber, at least one heating rod with a hollow interior. At least one heat absorbing mixture or media is located within the hollow interior of each heating rod, and a microwave guide is associated with each heating rod to direct heat energy to the heat absorbing media. A magnetron is associated with each microwave wave guide. At least one inlet and at least one outlet for conveying the fluid heating media into and out of the heating tank. At least one inlet and at least one outlet for conveying the domestic hot water into and out of the heating tank.

Abstract: A method and apparatus for rapid and selective heating of materials using variable frequency RF and microwaves. The apparatus uses variable frequency solid state electronics as a microwave power source, a novel microwave heating head to couple microwave energy to the target materials and a match-up network to tune the frequency and impedance match between the microwave source and the load. An electronic and computer measurement and control system is employed to monitor and control the microwave heating process. The method teaches the use of inductive microwave coupling for thin conductive materials such as metal film and impurity doped silicon wafers. The method also teaches the use of capacitive microwave coupling for dielectric material such as glass and ceramics. The method further teaches the use of rapid and selective heating of heterostructure for bonding and sealing of mems and integrated circuits.

Abstract: The invention relates to a temperature probe for an oven, comprising in one embodiment a longitudinal housing in the form of a spit. A temperature sensor and an electronic unit are arranged in a tip and are connected at the other end to emitting means. The temperature probe comprises a thermogenerator for producing energy. The thermogenerator uses a temperature difference between a higher temperature inside the oven and a lower core temperature in a food product, such as roast, in which the temperature probe is inserted, for producing energy for operating the emitting means.

Abstract: A microwave oven includes: heating chamber (11) for accommodating a heating object; magnetron (12) for heating the heating object accommodated in heating chamber (11); blower (13) for cooling magnetron (12); temperature detection device (17) for detecting a temperature of magnetron (12); and a control device for controlling an output power of magnetron (12) on the basis of temperature information output from temperature detection device (17), wherein temperature detection device (17) is disposed inside cooling fin (19) of magnetron (12), and the control device controls magnetron (12) on the basis of the temperature information obtained before cooking is started, thereby reducing a temperature transfer loss of abnormal heat generated from magnetron (12) and efficiently transferring the heat.

Abstract: To provide a high-frequency cooking apparatus of which installation performance, handling performance, and quality can be enhanced. A high-frequency cooking apparatus 10 for heat-processing an object to be heated, by supplying high frequency and steam into a heating chamber, is provided with a water tank 13 which stores water for generating the steam. The water tank 13 is detachably assembled toward the front to a lower part of a body 11 of the high-frequency cooking apparatus which has the heating chamber, and a tray 12 is integrally assembled to the water tank 13.

Abstract: Methods and apparatus for drying ceramic green bodies include providing one or more ceramic green bodies in a microwave heating chamber operatively connected to a microwave source and a PLC. The total mass of the ceramic green bodies present in the microwave heating chamber is determined. Microwave energy is generated with the microwave source and transmitted from the microwave source to the microwave heating chamber. A transmitted power of the microwave energy transmitted from the microwave source to the microwave heating chamber is measured with power sensors. The reflected power of reflected microwave energy reflected back from the microwave heating chamber is also measured. The power of the microwave energy transmitted from the microwave source to the microwave heating chamber is adjusted based on the total mass of ceramic green bodies present in the microwave heating chamber, the measured transmitted power and the measured reflected power.

Abstract: This document discloses semiconductor processing systems, methods, and devices. The systems, methods and devices activate dopants in a processing chamber having a temperature that is less than, for example, 300 degrees. A microwave energy source provides a microwave transmission to a waveguide system that uniformly distributes the microwave transmission. The waveguide system can include a rectangular waveguide coupled to a cylindrical waveguide. The rectangular waveguide guides the microwave transmission in a second propagation direction to a cylindrical waveguide. The cylindrical waveguide uniformly distributes the electromagnetic transmission and guides the electromagnetic transmission in a third propagation direction to a processing chamber. A semiconductor wafer can be exposed to the microwave transmission and the temperature of the chamber to activate dopants in the semiconductor wafer.

Abstract: Generally and not exclusively, a microwave cooking oven to cook food in a microwave chamber (e.g., a cooking chamber) includes a microwave power source, and a microwave control unit. The control unit includes a microwave detector to detect the microwave power in the cooking chamber, and a control circuit to determine the food optical density or food temperature, based on the microwave power being absorbed by the food. The control circuit determines the microwave power being absorbed based on the difference between the power emitted into the cooking chamber and the power detected within the cooking chamber. In one illustrative embodiment, microwave power is emitted by multiple ports from different directions, and the microwave power absorbed by the food along these different directions is measured. The control circuit then determines the optical density or temperature of the food along each direction.

Abstract: Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.

Abstract: Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.

Abstract: Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.