Abstract: A food package and absorbent pad adapted for microwave or conventional oven cooking of food products by being formed of high temperature resistant, heat sealable materials and by the pad being capable of absorbing water, juices and the like and fats, oils or greases simultaneously without hindering the absorption of the other, and in which the liquid permeability of the pad may be controlled depending upon the characteristics of the food product. The pad includes upper and lower layers, and an intermediate layer of absorbent material, one or both of the upper and lower layers may be of varying liquid permeability.

Abstract: There is provided a method and apparatus for forming meat analog products and for texturizing a doughmass wherein the ingredients are mixed, passed through a conduit having a decreasing cross-sectional area while the doughmass is heated therein, the heating being done such that a greater heat intensity is applied to the center of the doughmass than to the doughmass adjacent the walls of the conduit.

Abstract: A method and apparatus for extending the shelf life of fresh food products that provides magnetic strips, matting formed from the strips, and pads having magnetic north sides and magnetic south sides, wherein the negative magnetic north sides of the magnetic strips or pads are arranged to impinge on the fresh food products stored in a low-temperature environment.

Abstract: The present invention is directed to methods and apparatuses for preserving fluid foodstuffs. More particularly, it is directed to methods and apparatuses for extending the shelf life of perishable fluid foodstuffs such as dairy products, fruit juices and liquid egg products, which contain significant levels of microorganisms. The improved methods and apparatuses incorporate a plurality of electric field treatment zones with cooling units between each pair of treatment zones in order to maintain the temperature of the pumpable foodstuff at a level at which microorganisms are killed in sufficient numbers and at which changes in the flavor, appearance, odor, or functionality of the foodstuff remain within acceptable ranges. For a comparable microorganism kill, foodstuffs prepared by the present process have significantly higher quality than foodstuffs prepared with standard thermal processes (e.g., ultra-high temperature pasteurization).

Abstract: A microwave heating package for containing a food item to be cooked in a microwave oven including a top wall, a bottom wall and a side wall. A microwave interactive layer is affixed to the bottom wall for converting microwave energy into heat. The side wall is scored to define a first end flap and a second end flap. Each end flap is partially separable from the remainder of the package along the scoring and is hingedly connected to the bottom wall such that the separable portion of each end flap is pivotable from a first unseparated position to a second position located underneath the bottom wall.

Abstract: A process for the production of ready-to-eat pizzas provides for them to be treated after baking by microwaves and hot air at around 100.degree. C. This treatment ensures that all ingredients of the pizzas are pasteurized and that superficial moisture is removed from each pizza.

Abstract: A continuous process for making fat-free potato chips without using any cooking oil whatsoever. Chipping potatoes are prepared, sliced, continuously monolayered onto a conveyer and squeegeed to remove the excess starch and moisture. The slices are initial cooked on independently controlled conveyers in a primary 3-zone oven where they are first radiant heated and then subjected to two stages of forced air convection heating by driving the air into both surfaces of the slices simultaneously as the moisture content is reduced to 15%. The slices are then final cooked in a dielectric heater where an even controlled heat is applied in two tandem drying zones where the potato slices are subjected to long wavelength (65.8 ft.) radio frequency (15 mhz) waves from two 20 kw transmitters which reduce the moisture content of the finished slices to 7%. The finished potato chips are seasoned and packaged and have the texture, appearance and mouthful of deep-fat fried potato chips.

Abstract: Microorganisms are deactivated in a food product using an electrode placed into electrical contact with the food product. A current signal is applied to the electrode during a specified time period, causing a deactivating charge to build up on the first electrode. An electrical field results from the deactivating charge having an electric field strength of at least 5,000 volts/cm. Substantially all of a residual charge is removed from the first electrode during a discharge period, such that an approximately zero net charge is delivered to the first electrode following the discharge period, thereby reducing electrophoretic side-effects. The current signal causes an electrical double layer at the electrode to charge to a prescribed voltage. One embodiment, the prescribed voltage does not exceed a reaction voltage of a prescribed reacting material species for more than a prescribed threshold period, thereby reducing electrochemical reactions within the food product.

Abstract: The present invention relates to a method of electroheating and pasteurizing liquid egg and particularly liquid whole egg so as to provide an extended refrigerated shelf life. The method utilizes generally minimum pasteurization parameters coupled with packaging and storage at 40.degree. F. or below.

Abstract: Apparatus for heating and thermal decontaminating, e.g. sterilizing, pasteurizing and/or disinfecting, pumpable or pourable material, includes a microwave unit forming a treatment chamber for receiving the material transported along a passageway and for subjecting the material to microwave radiation. Two pumps are respectively situated upstream and downstream of the treatment chamber, with a pressure sensor being arranged between the pumps for generating a a signal commensurate with the pressure in the passageway between the pumps. The signal is transmitted from the pressure sensor to a control unit which is operatively connected to both pumps.

Abstract: Microorganisms are killed in a food product using an electrode placed into electrical contact with the food product, a charge supply circuit, a switch that selectively couples the charge supply circuit to the electrode, and a controller. The switch first configures the charge supply circuit so as to deliver a charge to the electrode when the switch assumes a first state, and next configures the charge supply circuit so as to absorb the charge from the electrode when the switch assumes a second state. As a result, a net charge delivered to the electrode is substantially zero. The controller controls the switch to sequentially assume the first and second states. The delivery of the zero net charge prevents the fouling of the electrode.

Abstract: A cooking apparatus and method supplies a source of electrons to food contained in a vessel or in contact with a grill and cooked by thermal processes to reduce the carcinogenic effect of electron-depleted food which results from thermal excitation and oxidation of thermal cooking processes.

Abstract: Provided herein is a method for electroheating liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for pasteurizing liquid egg by electroheating.

Abstract: A method for the reduction or elimination of microbes in liquid or food products whereby the passage of a waveform, such as a DC square-wave, of a specific amplitude, duty cycle and current through the liquid or food product for a specific time period, allows for the elimination of microbes such as Salmonella Typhimurium from a variety of substances, including water, milk and solid food products.

Abstract: Apparatus and method for making pizza in a continuous process and in commercial quantities using radio frequency energy and hot air impingement ovens in a conveyorized system.

Abstract: Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with other ingredients to prepare a mix for preparing the bakery product. The mix may include from 46 to 80 parts flour, 4 to 22 parts shortening, and 4 to 11 parts protein material.

Abstract: A method for generating an underliquid shock pressure comprises the steps of igniting a combustible mixture gas to form detonation waves, imploding the detonation waves in their advancing direction, propagating a pressure obtained by imploding the detonation waves to a liquid, and converting the pressure to an underliquid pressure which is applied to a workpiece. The pressure obtained by imploding the detonation waves may be applied directly to an elastic rubber body, thus converting the pressure to an underelastomer shock pressure, which is then applied to the workpiece via the elastic body.

Abstract: A method of assessing the degree of thermal processing of a food by preparing an aqueous medium including at least a portion of the processed food and monitoring the medium for the presence of a thermally produced compound not present in the unprocessed food to indicate the exposure of the food to heat.

Abstract: A method of inhibiting protista in or on a fluid medium using magnetic fields by passing the medium through a plurality of magnetic fields produced by magnets (5a, 5b, 5c), of field strength up to 4000 gauss in rapid succession for at least 1 second. Adjacent fields of the plurality of fields are of opposite polarity. Milk, milk products, and fuels are examples of the media to which the method is applicable.

Abstract: Method for quality control of meat products, especially fish flesh, with regard to the presence of worms. The product to be subjected to quality control, or a sample thereof, is exposed to electromagnetic radiation within the range of about 800-1800 nm, and the irradiation transmitted through said product or sample as a result of this irradiation, is analyzed for identification of characteristic absorption by worms in said product or sample.

Abstract: An apparatus for processing food which includes an insulated container having a conductive lining. A negative electron generator is coupled to the conductive lining for transmitting negative electrons to the lining thus creating a condition of high humidity inside the container.

Abstract: Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with other ingredients to prepare a mix for preparing the bakery product. The mix may include from 46 to 80 parts flour, 4 to 22 parts shortening, and 4 to 11 parts protein material.

Abstract: Forage crop plant materials are treated with a laser thereby puncturing the epicuticular wax layer of the plant leaves rendering the materials more accessible to microbes and/or enzymes. The products of this treatment are characterized by enhanced digestibility and therefore have utility as upgraded ruminant feed.

Abstract: A treatment of a liquid or slurry which combines the effects of heat, ultrasonification, and pressure to produce an effective bactericide and sporicide. The ultrasonification effect is enhance 10-20 fold by the addition of pressure during the heat and ultrasonification treatment. The pressure results in enhancement of the cavitational effect. The enhance of the cavitational effect results in the heat becoming a more effective bactericide and sporicide at a lower temperature and shorter duration.

Abstract: A treatment of a liquid or slurry which combines the effects of heat, ultrasonification, and pressure to produce an effective bactericide. The ultrasonification effect is enhance 10-20 fold by the addition of pressure during the heat and ultrasonification treatment. The pressure results in enhancement of the cavitational effect. The enchance of the cavitational effect results in the heat becoming a more effective bactericide at a lower temperature and shorter duration.

Abstract: A spray apparatus for the treatment of a harvested crop, the apparatus including a high voltage electrostatic spray head, a sprayhood surrounding the sprayhead and having an aperture opposite the sprayhead and insulating means to suspend the sprayhood with the aperture adjacent a region of a conveying path to establish and maintain the sprayhood covering said region of said conveying path, the sprayhood having on the outside an insulating cover and inside the cover an extensive insulated electrode extending around and above said aperture, the electrode being energizable in operation to a potential similar to that applied to the sprayhead, whereby the support means and electrode together permit the application of an electrostatically charged spray from the sprayhead in a controlled manner throughout said region of the conveying path under the sprayhood to a quantity of crop conveyed past on the conveying path in a regular manner.

Abstract: A baked cookie is produced having a two phase interior filling. There is an oil based interior filling and a water based interior filling. The oil based interior filling coats at least part of the interior of the biscuit and enhances the taste of the cookie. Upon this cookie being heated in a microwave oven the water based filling expands and exudes out through the top of the cookie flowing down the exterior surfaces of the cookie and coating these surfaces. This cookie is produced by co-extruding a dough and the oil based filling. The dough piece is than baked whereby there is formed a hollow interior section. It is this hollow interior section that is then filled with the water based filling.

Abstract: Flour-based pot pies capable of forming a desirable flaky crust texture upon cooking in a microwave oven are produced by separately adding throughout the flour an effective amount of a protein having low affinity for water to make the crust dough.

Abstract: A method of accelerating the ripening of cheese is disclosed wherein cheese is placed in an electric field during part of the ripening process. During the ripening process, the direction of the electric field is changed at a constant or varying frequency during the entire course of the ripening process.

Abstract: Skin is removed from an edible material by passing the edible material through a skin removal zone of an ablative removal apparatus. In the skin removal zone, skin is ablatively removed by the action of a continuous wave carbon dioxide laser beam which rapidly traverses the skin removal zone in a direction substantially transverse to the edible material movement. The edible material may be skinned regardless of whether it is fresh, frozen, thawed, or cooked. Skin vaporized by the laser light beam generates a gaseous plume which is removed from the skin removal zone by causing a current of air to traverse that zone.

Abstract: Methods and apparatus for preserving fluid food products by subjecting the fluid foodstuffs such as dairy products, fruit juices and fluid egg products to controlled, pulsed, high voltage electric field treatment. The methods and apparatus further contemplate the utilization of treatment for storage temperature control in the preservation of perishable fluid foodstuffs.

Abstract: The present invention relates to a process of the preparation of ionizable calcium composition powder by powdering oyster shells and decomposing the powder. Oyster shells are dried and then powdered. This oyster shell powder is forced from a tubular feeding zone including a screw conveyor into a tubular processing zone, and during the passage through the tubular processing zone the powder is thermally and electrically treated. The processing zone has an electric heater arranged around the passage thereof, and a pair of electrodes arranged on opposite sides of the passages. The oyster shell powder, when it is passed through the processing zone, is heated by the heater and is exposed to an electric discharge by applying a high voltage between the pair of the electrodes, and as a result of this discharge treatment the product powder is highly ionizable.

Abstract: A method of and an apparatus for producing processed foodstuffs by passing an electric current to foodstuff materials including a container of insulating material open at opposite sides for receiving a foodstuff material suitably permeated with a salt solution which is placed in the container and held between a pair of electrode members located at the opposite open sides of the container. An annular coil is arranged around the container. As electric currents are passed simultaneously through the annular coil and between the pair of electrode members, Joule heat is generated in the foodstuff material to thermally treat and sterilize the foodstuff material while lines of magnetic force are produced and applied to the foodstuff material in such a manner that an AC magnetic field exerts influences on the electric current flowing through the foodstuff material, to render substantially uniform the temperature distribution in the foodstuff material and increase the amount of inosinic acid or glutamic acid therein.

Abstract: Material having relatively high electrical resistivity, such as food products and containers, is disposed within a magnetic coil and subjected to one or more pulses of an oscillating magnetic field having an intensity of between about 2 and about 100 Tesla and a frequency of between about 5 and about 500 kHz. A single pulse of the magnetic field generally decreases the microorganism population by at least about two orders of magnitude, and substantially complete sterility is more closely approached by subjecting the material to additional pulses.

Abstract: Method and apparatus for detecting the boiling point of liquids being heated by a cooking appliance and automatically reducing the output power of the heat source, once the boiling point has been reached, to a level which will sustain a desired evaporation rate, by measuring the initial weight of the liquid to be heated; energizing the heat source at a predetermined power level, periodically measuring the weight of the liquid as the heating process continues; computing the rate of change of the weight of the liquid, and reducing the power level of the heat source to a lower power level when the computed rate of change exceeds a reference rate and increasing the power level when the computed rate of change is less than the reference rate once the boiling point has been reached. The first occurrence of a measured weight decrease greater than the reference rate signifies that the boiling point of the liquid has been reached.

Abstract: An apparatus for heating an electrically conductive fluid ohmically by passing an electric current through the fluid between electrodes spaced along a pipe through which the fluid flows. The pipe has an electrically insulating internal liner and is cooled, e.g. by cooling water flowing through a cooling jacket between inner and outer skins of the pipe. The inner skin supports the liner and is perforated to allow intimate cooling of the liner. The cooling prevents heating of the fluid in a layer immediately adjacent the internal liner to such a temperature that the medium would foul the liner.

Abstract: A method of controlling the application of heat in a food heating apparatus comprising a first heating-control mode such that the heat is applied to an object to be heated until an infrared detecting device detects that a surface temperature of the object has reached at least one predetermined temperature. A second heating-control mode effects at least one of the first heating mode wherein the heat is turned on and off repeatedly and a second heating mode wherein the output of the heat source is decreased gradually. A third heating-control mode is also provided for terminating the application of heat to the object.

Abstract: An electrical treatment method for soybean protein is performed in such a manner that a mixture of soybean protein and solvent is set in a first electrolytic tank having a cathode and solvent is set in a second electrolytic tank which is separated from above electrolytic tank by a diaphram or a salt bridge and is provided with an anode and DC voltage is given between the two electrodes for electrolytic treatment for soybean protein. The soybean protein's quality can be significantly improved.

Abstract: This invention relates to the method of making a pizza in a cooking utensil which includes the steps of adding the ingredients to a pizza skillet; cooking the pizza first on the stove top to cook and brown the crust and, thereafter, placing the pizza in the broiler of the stove to cook the top of the pizza to obtain a finished pizza. A finished pizza is obtained in a relatively short period of time.

Abstract: The present invention relates to a process for the preparation of a "self-degrading" composition suitable for use in feeding and/or feed-conversing purposes and if desired for the conversion thereof into a self-degrading fodder mixture which comprises pre-degrading the starch being present in cereal fodder and/or maize fodder to an extent that the degradation index of the crop should be from 0.12 to 0.27, and thereafter admixing the so-called "available starch" thus obtained in finely ground form in optional order of succession with .alpha.-amylase and optionally with further additives and--if "self-degrading" fodder mixture is to be prepared--with fodder.The composition of the present invention provides carbohydrates utilizable by the digestive organs of animals. The process of the invention provides products equivalent with the very expensive maltodextrins using cheap and readily available starting materials.

Abstract: The susceptibility to color and flavor loss of liquid containing comestibles due to oxidative deterioration during storage is reduced by placing the comestible in the cathode compartment of an electrochemical cell in which the compartments of the cell containing the anode and cathode are separated by a cation permeable membrane and the anode compartment contains a highly dissociatable, non-oxidizable inorganic acid electrolyte, and thereafter subjecting the comestible to a high density current for a short period of time sufficient to generate hydrogen at the cathode to remove oxygen from the comestible but insufficient to effect a substantial chemical change in the comestible. The deoxidized comestible is then stored in a hermetically sealed container in which air is substantially absent.

Abstract: The removal of shells from hard shelled nuts, particularly macadamia nuts, is accomplished by rotating the nut in the path of a high power cw laser beam, such as a CO.sub.2 laser beam, so as to burn a path around the shell which separates the shell into parts which can readily be removed from the nut. A low power laser beam of a wavelength for which the nut shell and underlying nut meat have substantially different reflectivities, such as a helium-neon laser beam, is arranged to strike the nut collinearly with the high power beam. When the nut meat is exposed as the path in the shell is burned away, the intensity of the low power beam light which is reflected by the nut increases, and this increase is detected to give an indication of the completion of the shell burning operation.

Abstract: A method and equipment for processing food products by spraying with water in an electrical field are provided. The method and equipment are especially suitable for scalding and/or chilling of poultry.

Abstract: A control circuit is provided for a microwave oven in which a crystal rectifier is responsive to variations in the level of the electromagnetic field within the oven cavity when items of different energy absorption or reflection characteristics are placed in the oven. The electric current developed by the crystal is employed to generate a ramp type electrical signal which is compared with a fixed reference voltage to control the termination of microwave power to the oven. Compensation for the nonlinear relationship between crystal current and the level of the electromagnetic field within the oven is provided. In addition, compensation for the initial temperature of the food item which is placed in the oven is provided.

Abstract: A disposable microwave shielding device for use in connection with controlled microwave heating of foods is formed from a dielectric sheet which is covered, on one surface, with a conductive sheet or film. The other surface of the sheet is covered or coated with a sheet or film of high temperature, burn-resistant material. The laminate or sandwich effectively precludes combustion of the dielectric sheet which might otherwise occur during heating by isolating the dielectric material from the air.

Abstract: A foodstuff is located in a container open at its top end in which ambient gas (air) occupies the space inside the container above the product. The container is immersed into a liquid having a low dielectric loss factor, such as water, to such an extent that the liquid level is somewhat below the upper side of the product in the container. Using electrodes located to either side of the container, there is passed through the container from one side thereof to the other a first high-frequency electromagnetic alternating field having a respective first frequency such that the penetration depth of said first field is at least as great as the width of the container.

Abstract: Method for agglomerating finely divided particulate solid materials which are capable of agglomerating by intersurface moisture for inter-particle adherence. A mass of the particulate material in a cool atmosphere in an agglomeration zone is simultaneously agitated and subjected to electromagnetic radiation to cause the free moisture contained within the particles to appear in liquid state at the surfaces of the particles so that, with the agitation causing random particle-to-particle contact, agglomeration by inter-particle adherence occurs in the same manner as if extraneous moisture had been introduced. Advantageously, radio frequency energy is employed to accomplish dielectric heating of the moisture within the particle, the moisture escaping to the surface of the particle but persisting there in liquid state because the solid matter of the particle is not heated to a temperature such as to cause unduly rapid vaporization of the moisture.

Abstract: The instant process describes a process for production of a protein food product by placing an aqueous proteinaceous slurry in a magnetic field and freezing the slurry to align the ice crystal layers generally in a manner which corresponds to the lines of force around the magnetic poles of the magnet. The ice crystal layers formed in this manner mold the protein layers in corresponding fashion and produce a protein structure upon heat setting which is highly simulative of a number of desirable food products. Alignment of the ice crystal layers of the magnetic field is remarkably uniform and consistently reproducible.

Abstract: An apparatus for the decontamination of a bacteria-containing liquid comprises a pair of vertically spaced juxtaposed horizontal disks whose confronting faces are formed with mutually registering alternating annular grooves and lands of trapezoidal profile to define a succession of horizontally spaced compartments communicating through passages between them. When the disk is rotated with a peripheral speed of between 200 and 800 m/sec., bacteria contained in the liquid is destroyed.

Abstract: Separate units of a heat-sensitive product are each pre-treated by heating at least the main part of the unit to a pre-heating temperature of at least 50.degree. C., a cooling medium being brought into direct or indirect contact with the unit so that its surface layer is prevented from acquiring a substantially higher preheating temperature than its inner parts; and each product unit is then heated to substantially sterilizing or pasteurizing temperature by electro-magnetic energy of at least microwave frequency.