Abstract: The invention comprises an ovenable packaging structure having an integral one-way valve. The laminate structure comprises an outer layer having a cut line which defines a flap that is separable from the outer layer, wherein the outer layer is adhered to an inner layer having a cut line which is offset from the outer cut line and defines a portion that is separable from the inner layer along the inner cut line and defines an opening into the packaging structure. The adhesive between the layers comprises, in an embodiment, a channel of pressure sensitive adhesive which surrounds both the outer cut line and the inner cut line, wherein the channel of pressure sensitive adhesive defines the perimeter of at least one adhesive-free valve chamber within said channel. The valve chamber comprises at least a portion of the outer cut line and the inner cut line.

Abstract: According to one aspect of the technique, there is provided a substrate processing apparatus including: a process housing including a process chamber in which a substrate is processed; a transfer housing provided adjacent to the process housing and having a transfer chamber wherein the substrate is transferred between the process chamber and the transfer chamber; a microwave generator configured to transmit a microwave to be supplied into the process chamber; a loading/unloading port connecting between the process chamber and the transfer chamber and through which the substrate is transferred; an opening/closing structure configured to open or close the loading/unloading port; and a detection sensor provided in the transfer chamber adjacent to the loading/unloading port and configured to detect the microwave leaking to the transfer chamber from the process chamber through the loading/unloading port while the opening/closing structure maintains the loading/unloading port closed.

Abstract: A system for managing customer feedback regarding a product or service is disclosed, particularly, at a point-of-sale location. The system includes a backend system and a frontend system wherein feedback from a customer regarding the product or service is collected using the frontend system. The feedback is transmitted to the backend system where one or more sales or business hypothesis are generated to present to the customer to acquire further feedback from the customer. One or more action items, such as product offering optimization, marketing campaign customization, and inventory management can be suggested based on the customer response to the generated hypothesis.

Abstract: Disclosed is a cooking apparatus including a cooking chamber and, being open in a first direction, a shelf insertable into the cooking chamber in the first direction and including a container, and a magnetron to generate a high frequency to be supplied to the shelf, wherein the shelf includes a heat generating member to generate heat by the high frequency generated from the magnetron, the container includes a first container disposed on one side in a second direction orthogonal to the first direction, a second container disposed on the other side in the second direction, and a holder to detachably support the first and second containers, the heat generating member includes a first heat generating member disposed on the first container to provide heat to the first container, and a second heat generating member disposed on the second container to provide heat to the second container.

Abstract: The present disclosure discloses a method for reducing the fructan content in food made of rice and flour using microwave heating and belongs to the technical field of food processing. Fermented products made of rice and flour are prepared using microwave heating and fructan in the products can be effectively degraded. Compared with traditional steaming, the method can remarkably reduce the fructan content in the fermented food, effectively alleviate the bowel stress sensitivity to the fermented rice and flour food by patients with irritable bowel syndrome (IBS), meet the daily dietary requirements of special crowds, has the advantages of simple process, green processing and environmental protection, and is suitable for large-scale industrial production.

Abstract: A biodegradable microwave susceptor and constructs incorporating the susceptor are disclosed for heating a food item in a microwave oven. The biodegradable microwave susceptor includes a patterned susceptor layer of metal on a biodegradable substrate. Selected areas of the susceptor layer may be demetallized to remove susceptor material. The susceptor may be incorporated into a construct for containing or supporting a food item to be heated.

Abstract: The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides a method for improving body in a fermented beverage, the method including providing a soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis in the fermented beverage.

Abstract: An apparatus includes an absorbing material configured to absorb electromagnetic energy. The apparatus also includes a thermochromic material in or on the absorbing material, where the thermochromic material is configured to change one or more visible characteristics based on the absorbing material being heated above a specified temperature threshold. The absorbing material may be configured to absorb radio frequency signals or microwave signals. The one or more visible characteristics may include at least one of: color and opacity.

Abstract: Thermoformed polymeric foam articles and methods of forming the same are described. In some embodiments, thermoformed articles are produced from multi-layer foamed sheet where the formed article has a density equal to or less than the precursor multi-layer sheet. One of the layers of the thermoformed article may be a polymer foam layer having a density reduction between 5% and 50% as compared to the solid polymer. Such polymer foam layers can be referred to as “medium density” or “high density” foams. Advantageously, the methods described herein are practical for commercial use and, for example, can be used to produce a variety of thermoformed articles suitable for use in many different applications.

Abstract: A food tray has a lower tray containing a first food product and an upper tray nested stably at least partly inside the lower tray, with the upper tray containing a second food product. An air permeable interface is provided between the upper tray and lower tray to allow venting of steam from the lower tray during cooking. A cover is provided for the food tray. Each of the lower tray and the upper tray are formed of a material that is suitable for use in a microwave or conventional oven. Various constructions may be used to create the air permeable interface, such as lugs, ledges and lips. The upper tray may sit above the lower tray. The trays are nested loosely for ease of removal of the upper tray from the lower tray. Various configurations of cover may be used such as a sleeve, carton or lid. The upper tray may contain the higher value food product.

Abstract: An induction stove includes a first arm, a second arm, and a third arm together forming an opening between the first arm and the second arm. At least one of the first arm, the second arm, and the third arm includes an induction source. The induction stove also includes a rack disposed in the opening for supporting induction cookware.

Abstract: A method of treating a meat-substance containing a bone structure. The bone marrow is coagulated with microwaves generated by a solid-state RF energy source. The microwave heating may be carried out prior to a heat treatment of the meat-substance and/or may be carried out after slaughtering and before the fresh slaughtered meat-substance is frozen.

Abstract: This disclosure provides a method for manufacturing a silver-plated reflecting film. The method includes following steps: (1) manufacturing a reflecting polyester film layer; (2) coating a silver-plated layer on one surface of the reflecting polyester film layer by a vacuum sliver plating method, wherein the vacuum silver plating methods comprises a vacuum evaporation plating method or a vacuum sputtering silver plating method; and (3) applying a protection layer film on the silver-plated layer and obtaining the silver-plated reflecting film.

Abstract: Techniques for utilizing excess heat generated by an oven to generate electricity are provided. In one example, an oven can comprise a coolant pathway positioned adjacent to a hollow space within the oven, wherein the hollow space can contain heat. The oven can also comprise a chamber in fluid communication with the coolant pathway. The oven can further comprise a turbine in fluid communication with the chamber and an outlet. Moreover, the oven can comprise a generator connected to the turbine, wherein rotation of the turbine can power the generator.

Abstract: Techniques for utilizing excess heat generated by an oven to generate electricity are provided. In one example, an oven can comprise a coolant pathway positioned adjacent to a hollow space within the oven, wherein the hollow space can contain heat. The oven can also comprise a chamber in fluid communication with the coolant pathway. The oven can further comprise a turbine in fluid communication with the chamber and an outlet. Moreover, the oven can comprise a generator connected to the turbine, wherein rotation of the turbine can power the generator.

Abstract: An embodiment of the present disclosure provides an oven including a body, a door, a drawer and a stopper. The body is formed with a baking chamber and a receiving chamber, and the stopper is located at an end of the drawer away from the receiving chamber when the drawer moves into the receiving chamber and the door closes the baking chamber. The stopper is located at least partially between the door and the drawer.

Abstract: Embodiments of the present disclosure generally relate to apparatus for processing a substrate, and more specifically to reflector plates for rapid thermal processing. In an embodiment, a reflector plate assembly for processing a substrate is provided. The reflector plate assembly includes a reflector plate body, a plurality of sub-reflector plates disposed within the reflector plate body, and a plurality of pyrometers. A pyrometer of the plurality of pyrometers is coupled to an opening formed in a sub-reflector plate. Chambers including a reflector plate assembly are also described herein.

Abstract: An apparatus for generating data includes one or more processors and one or more memories, the one or more memories including one or more programs. The one or more programs cause the one or more processors (a) to generate edge data for specifying an area that corresponds to an edge of a convex portion, based on data for specifying a position of the convex portion in unevenness, (b) to determine whether a height of the edge that the edge data represents is equal to or greater than a first threshold, and (c) to reduce a recording amount of a recording material for forming, on the recording medium, an area that corresponds to the edge the height of which is less than the first threshold.

Abstract: A food container including a receptacle defining a first storage volume and a second storage volume, a cover configured to be secured to the receptacle, and a gas diversion system located between the first storage volume and the second storage volume when the cover is secured to the receptacle.

Abstract: The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 20˜34, the loss factor of 6.3˜9.0, the moisture content of 45˜55% and the water activity of 0.920˜0.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.

Abstract: A biodegradable microwave susceptor and constructs incorporating the susceptor are disclosed for heating a food item in a microwave oven. The biodegradable microwave susceptor includes a patterned susceptor layer of metal on a biodegradable substrate. Selected areas of the susceptor layer may be demetallized to remove susceptor material. The susceptor may be incorporated into a construct for containing or supporting a food item to be heated.

Abstract: A process and apparatus for heating a microwave transparent material or di-polar material. The apparatus includes a vessel that has susceptor material on at least a portion of the vessel walls. Microwaves are generated by a microwave transmitter and introduced into the vessel which can heat both microwave transparent materials and di-polar materials within the vessel.

Abstract: A device includes an antenna configured to be disposed within a cavity of an appliance. The appliance includes an electrode and the antenna includes a sheet of conductive material having a surface area that is equal to or greater than a surface area of the electrode. The device includes a voltage sensor coupled to the antenna, an output device, and a controller coupled to the voltage sensor and the output device. The controller is configured to generate an output at the output device. The output is determined by a voltage of the antenna.

Abstract: A fill and drain tube apparatus may have a drain plate with drain plate holes therethrough and at least one support bracket coupled to its lower surface for suspending the drain plate over the bottom cooking surface of a cooking utensil. A user may place food on the drain plate to allow liquids to fall through the drain plate holes to the bottom cooking surface of the cooking utensil. A drain tube having drain holes near its bottom end may extend perpendicularly through an opening in the drain plate. A user may pour liquid through the drain tube and onto the bottom cooking surface without the liquid contacting the food. The liquid may flow through the drain holes. The user may also extract liquid from the cooking utensil through the drain tube, using a ladle, or the like, without removing the food or moving or tipping the cooking utensil.

Abstract: Apparatuses, systems, and methods are presented for nesting lid containers. An apparatus includes a first container and a second container that includes a bottom, at least one side wall coupled perpendicular to an edge of the bottom and extending from the bottom to an open top to form a container, and a securing element coupled to a side of the bottom opposite the at least one side wall for preventing movement of the container while placed on a surface. A second container is insertable into a first container where at least one side wall of the first container is configured to receive at least one side wall of the second container such that the second container acts as a lid for the first container.

Abstract: Brewing apparatus and methods have a body, a movable member in the body, concentric relatively sliding tubes or a tube and a rod. A first tube or rod is attached to the body. A second tube or rod is attached to the movable member. A substance is placed in the body. The body is lifted and lowered into a brewing vessel using the first tube. After brewing, the second tube lowers the movable member to compress the substance. The first member lifts the body and places it on a caddy stand. Cooperating projections, depressions, detents and receivers align and snap the body on the caddy stand with the body and tubes held vertically.

Abstract: The additive manufacturing system includes a container having an upper part being opened, a base part being vertically movable, and defining a space therein, the space being fillable with sand as a base material of a molded object, an additive manufacturing apparatus forming a green body of the molded object layer by layer in the container while causing the base part to move down, and a microwave oven defining a space therein, the space configured to house the container including the green body, the microwave oven configured to irradiate the container with a microwave to obtain the molded object, wherein a part or a whole of the container is made of a dielectric.

Abstract: Proposed is a formed meat composition comprising additives, a process for producing a formed meat slug and a combined meat/formed meat slug. It is a disadvantage of established dried formed meat compositions that they require stabilizing desiccants and/or have an unnatural, open-pored fine structure. The novel solution proposed is a formed meat composition which, in addition to prey animal meat, glycerol and salt, merely contains additives in the form of prey animal nutriment. Also proposed is a process for producing a formed meat slug in which a common comminution of meat and additives in a manner modelled on hunting is carried out. Finally proposed is a combined meat/formed meat slug which comprises in its primary constituents only animal meat ingredients and the recited additives. The claimed subject matter provides the particular advantage that, despite additives, a denser, more stable and closed fine structure is achieved.

Abstract: An image processing apparatus includes one or more processors and one or more memories, the one or more memories including one or more programs. The one or more programs cause the one or more processors (a) to acquire first shape data that represents a three-dimensional shape of unevenness, (b) to generate edge data for specifying a first area that corresponds to an edge of a convex portion and a second area that does not correspond to the edge of the convex potion in the unevenness, based on the first shape data, and (c) to generate, based on the edge data, data to form the first area and not the second area on a recording medium.

Abstract: A microwave popcorn bag for containing and heating popcorn kernels in a microwave oven. The bag is constructed of a laminated fibrous material and comprises a base panel, top panel, side panels, and interior space. The side panels have gussets with fold areas and fold lines that are adjacent to the base panel and that enable the bag to expand. An oil-resistant microwave susceptor film is laminated with the fibrous material and extends laterally across the base panel and the fold lines into the fold areas. Microwave interactive material is confined to the base panel. As the popcorn is heated, the bag expands and the microwave susceptor film forms a tray structure that collects oil and resists it penetrating through the fibrous material.

Abstract: Metastable liposomal formulations for hydrophobic drug delivery to a tissue or tissue lumen such the bladder have been developed. These are at least one micron in diameter and formed of one or more lipids having entrapped in the lipid a hydrophobic therapeutic, prophylactic or diagnostic agent. The greater stability of these liposomes, as well as the enhanced transfer of entrapped agent into the adjacent tissue, provides for better delivery, especially of hydrophobic agents such as tacrolimus which does not penetrate tissue well. The metastable liposomal formulations can be administered locally, preferably by instillation, or topically, for example, by spraying or painting, to a tissue or tissue lumen such as the bladder in need of treatment.

Abstract: The disclosure provides methods and processes for the preparation of oil-in-water emulsions by mechanical means and injection of the emulsions into meat and poultry to improve eating qualities associated with flavour, juiciness, tenderness and fat content. The disclosure also provides a meat or poultry product prepared by the methods described herein.

Abstract: The present disclosure provides a light source system and a lighting device including the same. The light source system includes at least one laser configured to emit excitation light, a substrate, a reflective layer, a wavelength conversion layer, and a light guiding element. The substrate is made of material with a high thermal conductivity and provided with a notch. The laser is received in a sidewall of the notch. The reflective layer covers walls of the notch and is configured to reflect the excitation light. The wavelength conversion layer is provided on a part of the reflective layer and configured to perform wavelength conversion on the excitation light to obtain excited light. The light guiding element covers an opening of the notch and configured to guide the excitation light and the excited light, to obtain light to be emitted by the light source system.

Abstract: The invention relates to a production line for in-line processing of food products, comprising a food transport path that successively leads through: a brine unit; a liquid smoke unit; and a transit oven. The invention also relates to a method for in-line processing of food products, comprising the successive process step: moisturising the food products with a brine; moisturising the food products with a liquid smoke; and heating the food products.

Abstract: Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; apply, via a secondary pressurized fluid outlet positioned above the primary conveying substrate and pointed toward the primary conveying substrate, secondary pressurized fluid so that the food pieces are held flat to a primary conveying substrate; heat, via a heating mechanism, air within a chamber to provide an environment suitable for dehydrating the food pieces passing through the chamber; and convey the food pieces for at least a portion of the conveyance path through the chamber and hold the food pieces flat with a secondary conveying subsystem.

Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.

Abstract: Carriers suitable for transporting a plurality of articles through a microwave heating zone are provided. Carriers as described herein may include an outer frame and upper and lower support structures vertically spaced from one another to provide a cargo volume into which the articles are loaded. At least a portion of the upper and/or lower support structures may be formed of an electrically conductive material. Additionally, the carrier may include removable article spacing members, such as vertical spacing members and dividers, that can be selectively inserted to adjust the size and/or shaper of the cargo volume. Carriers as described herein may be configured to receive a variety of different articles, including trays and pouches, and the articles may be loaded into the carrier in a nested or overlapping manner.

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

Abstract: Described herein is a cooking device for foodstuffs that are wrapped in bacon, dough or other food items. The device includes a tray that holds a number of silicone holders that hold bacon-wrapped food items while they cook in an oven or toaster oven, microwave or grill (where made of metal). The cooking holders or assemblies hold bacon wrapped food items upright and in place during the cooking process. The entire cooking holder is made of silicone so the food item slides easily off the cooking apparatus when cooking is complete. The cooking tray is designed to allow grease to flow away from the food into a reservoir located around the edges of the tray.

Abstract: An apparatus for de-oiling potato slices, the apparatus comprising an elongate longitudinal conveyor having an upstream end and a downstream end, the conveyor being permeable to oil, water and air and being adapted to convey potato slices on the conveyor, a water spray station located towards the upstream end and a plurality of air-blower stations located in succession downstream of the water spray station, the water spray station comprising upper and lower water spray units adapted to spray water downwardly and upwardly, respectively, towards the conveyor, and each air-blower station comprising upper and lower air knife units adapted to direct an air blade downwardly and upwardly, respectively, towards the conveyor.

Abstract: An apparatus for applying electromagnetic (EM) energy to an object in an energy application zone via at least one radiating element at a plurality of modulation space elements (MSEs) is disclosed. The apparatus comprises: at least one processor configured to determine an amount of energy to be supplied to the at least one radiating element at a first subset of the plurality of MSEs, determine an energy application schedule comprising timing instructions for applying energy at at least a subset of the plurality of MSEs, and cause application of energy according to the determined amounts of energy and the determined energy application schedule.

Abstract: The invention provides a container for cooking ramen style block noodles, the container comprising a main body having a generally rectangular base, two generally parallel and spaced side walls connected to the base and two generally parallel and spaced end walls connected to the base and to the side walls, the tops of the side walls and the end walls forming an upper rim. The container is dimensioned so that between about 7 and about 9 ounces of water will fill a container holding a typical 3 ounce mass of ramen style block noodle to a level equal to the top of the noodle mass.

Abstract: A cookware system includes a microwaveable metal collecting pan, configured in a bowl shape with a plurality of elongated slots disposed thereon. The collector pan is positioned in a supporting bowl to catch dripping fluids and to provide a basin to hold water during steam cooking. A food item can be placed inside the pan, which is in turn placed inside the bowl and covered with a lid.

Abstract: A frozen pizza rapid preparation method that allows an ordinary consumer to rapidly prepare a frozen pizza with a crisp crust by steps of obtaining a frozen pizza having a crust that has been baked before it has been frozen, microwave heating the pizza, transferring the pizza to a stovetop skillet, and crisping the crust on the stovetop skillet.

Abstract: A bowl is provided for cooking pasta in a microwave in a simple high quality fashion. The bowl includes a reservoir with a floor and at least one wall extending up from the floor to a rim. Handles optionally extend laterally from opposite sides of the rim in a generally horizontal direction. A water line is provided on the at least one wall which is visible to a user. An optional pasta line is also provided beneath the water line. Pasta is provided from a package of pasta and flavorant with the bowl sized to match the amount of pasta in this package. Water is provided up to the water line. The bowl is then placed within a microwave and heated for a predetermined amount of time, preferably with a pause for stirring during this predetermined amount of time. The flavorant from the package is then added to the pasta.

Abstract: Systems and methods for producing a baked product that have the appearance, texture and/or flavor of fried foods are disclosed. In one embodiment, a method for producing a baked product that imparts fried food properties includes at least partially coating a food product with an oil product, combining a breading composition with the food product, applying water to the food product, and baking the food product. Aspects of the disclosure are particularly directed to a method of baking food products by providing a bread composition and process that imparts a deep fried texture and flavor without having to deep fat fry the food product, thereby reducing the fat content of the final food product and avoiding the need to use a fryer.

Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese.

Abstract: One aspect of the invention relates to a process of preparing a food product comprising 1-100 wt. % of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90° C. for at least 5 minutes, wherein the heat-stable emulsion contains: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; and •0-20 wt. % of one or more other edible ingredients. Another aspect of the invention relates to a sterilized or pasteurized oil-in-water emulsion, said oil-in-water emulsion having a pH of 3.0-4.5 and comprising: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; •0-20 wt. % of one or more other edible ingredients; wherein the emulsion contains no water-soluble polysaccharide thickener.

Abstract: The present invention relates to aerated compositions containing egg albumen protein and hydrophobin, and to a method for making these compositions. The objective of the invention is to improve the foamability and foam stability of compositions containing egg albumen protein. This has been achieved by providing aerated compositions containing denatured egg albumen protein and hydrophobin.

Abstract: A microwave cooking apparatus (10) is provided for cooking papadums in a microwave oven. The cooking apparatus (10) has a base (12), a plurality of dividers (14) and one or more spacer members (16). The base (12) is adapted to receive a plurality of uncooked papadums arranged in a generally upright orientation relative to an upper surface (18) of the base (12). The dividers (14) are provided on the upper surface (18) of the base (12) and are arranged parallel to one another in a row, so as to receive one papadum between each pair of adjacent dividers (14) in the row. The spacer members (16) project from the dividers (14) and are adapted to keep adjacent papadums in the row spaced from one another.