Abstract: An induction cooker according to the present disclosure includes a body including a top plate on which a heating target is placed, a frame formed to surround an outer periphery of the top plate, and having a discontinuous portion being electrically discontinuous from other parts of the frame, a heating coil disposed below the top plate, and configured to inductively heat the heating target, a driver circuit configured to supply electric power to the heating coil, a power transfer coil configured to transfer electric power by magnetic resonance, and a power transfer circuit configured to supply electric power to the power transfer coil, and a power receiving device including a power receiving coil configured to receive electric power from the power transfer coil by magnetic resonance, and a load circuit configured to operate by the electric power received by the power receiving coil.

Abstract: The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers that are arranged in series.

Abstract: An electric cooker is configured to cook in a pressure state and a non-pressure state of an inner pot, thereby improving the cooking quality and convenience of use.

Abstract: A yeast extract is produced by preparing a suspension containing yeast, applying an electric field treatment to the suspension, and then autolyzing the suspension. In this electric field treatment, a voltage to be applied is less than 1000 V/mm, and a temperature of the suspension during an application period of the voltage is 64° C. or less. According to such a production process, a content of amino acids in the yeast extract can be improved. Among amino acids, branched chain amino acids or the like can be efficiently increased.

Abstract: A hermetically-sealed, ohmic heating packet for storing, heating and sterilizing food and beverage items. The packet is formed of a multilayer laminate material having interior and exterior polymer layers and an intermediate metallic foil layer. Conductive tags on the exterior of the packet are electrically connected to electrodes on the interior of the packet through reverse-patched regions of the packet's sidewalls. The configuration of the electrical connection prevents current from leaking into the metallic foil layer of the packet during heating, thereby mitigating the risk of a short circuit condition in the packet. The rectangular prism geometry of the packet and the parallel configuration of the electrodes within the packet facilitate uniform heating of the packet's contents.

Abstract: Provided is a method for obtaining a cooking container comprising the following steps: producing a vessel having an aluminium outer face and an inner face, performing anodisation on at least the outer face of the vessel to obtain an anodic coating having pores. At least one colouring step is carried out on the anodised outer face after anodisation, the colouring step or steps implements at least one metal salt deposited at the bottom of the pores of the anodic coating by electrochemical technique. Also provided is a culinary article or an electric cooking appliance comprising a cooking container obtained according to the abovementioned method.

Abstract: An electromagnetic induction heating and cooking tray being formed a recessed portion for accommodating an electromagnetic induction heating and cooking plate, is characterized in being provided with a tray main body being formed the recessed portion or a through hole configuring a portion of the recessed portion, a board-shaped, lineal, columnar and/or hollow-columnar first heat insulation member being molded and made of carbon fibers, aramid fibers and/or rock fiber, for supporting the plate; and feet being protruded from the bottom of the tray main body. Because the electromagnetic induction heating and cooking plate does not contact the tray main body as a result of being supported by the first heat insulation member and the heat of the plate is dissipated from the space formed by the feet, temperature increase of the tray and deterioration of the heat insulation member can be prevented even if the plate is heated. The tray can also be made lighter.

Abstract: The present invention relates to a kitchen appliance (1) operated wirelessly on an induction heating cooker (K), comprising a programmable microcontroller (2), one or more than one electronic circuit (3) that provides the microcontroller (2) to control the communication means, user interface and sensors, providing communication with the induction heating cooker (K) whereon the kitchen appliance (1) is operated, a power control circuitry (4) that supplies the microcontroller (2) and the electronic circuits (3) with low level DC voltage, a receiver coil (5) that partially collects and provides transfer of the power generated by the induction coil (B) in the induction heating cooker (K) to the power control circuitry (4), a rectifier (6) that converts the AC voltage delivered from the receiver coil (5) to DC voltage and a buffer capacitor (7) which filters the DC voltage at the rectifier (6) outlet.

Abstract: System for treating a food product by means of PEF—Pulsed Electric Field—, in which the system comprises a treatment pan (2) and a coupling station (3) i.e. docking station of a PEF-generator; the treatment pan (2) comprising a first (8) and a second (9) passage opening, a removable cover (10), a ground electrode (11), a voltage electrode (12), a first power line (14), a second power line (15), wherein the first power line (14) extends through the first passage opening (8) to the outside and the second power line (15) extends through the second passage opening (9) to the outside; the coupling-station (3) is arranged for receiving the treatment pan (2) in the use position for the treatment of food (7), the coupling station (3) comprises connecting lines (16, 18) to the PEF-generator (17), in such a way that in the use position of the treatment pan (2) a pulsed electric field is transmitted from the PEF-generator (17) to the electrodes (11, 12) in the treatment pan (2).

Abstract: This invention relates to a processing machine of the food industry, specifically, a new electronic sterilization device for liquid beverage or liquids. One pole of the electric voltage device is connected to the voltage connector sleeve with an outlet of hollow capillary emitter, and the other pole of the electric voltage device is connected to the collection container. The inner diameter of the exit end of the hollow capillary emitter is very small. Liquid forms a Taylor cone at the exit end under the electric field force, thus a high electric field area is formed on the surface of the Taylor cone. Bacteria passing through the high electric field area will be fully polarized, thoroughly disrupted or electroporated, and finally killed.

Abstract: The invention provides a freshness prolonging device for foodstuff for prolonging a shelf life of foodstuff by storing the foodstuff in a high electric field atmosphere. The freshness prolonging device for foodstuff includes an electrode plate to be removably mounted on a surface opposed to foodstuff stored in a food storage unit and a power source for applying a high voltage to the electrode plate. The electrode plate is composed of an electrically conductive rubber sheet hermetically sealed with a cover composed of a resin sheet.

Abstract: A method of heating contents within a slow cooker for a user-selected duration includes engaging a control interface to energize a heating element to a first power level for a first time period. The method further includes automatically energizing the heating element to a second power level for a second time period following completion of the first time period to avoid over-heating contents within the slow cooker, the second power level being lower than the first power level. The method also includes automatically energizing the heating element to a third power level for a third time period following completion of the second time, the third power level being greater than the second power level.

Abstract: A method for treating a product suitable for human consumption, for example, a meat product, such as slaughtered poultry or parts thereof, in which a large number of products are successively supplied, optionally in groups, to an inspection station in which each product is subjected to a visual inspection to detect a defect on the respective product. If a decision is made to provide a specific additive-addition treatment to a product, the product is supplied to an additive-addition station, where the product is subjected to an additive-addition treatment and an additive is added to at least one part of the outside of each product or the inside of each product.

Abstract: Tableware (F) put inside a heating chamber (20) of the disclosed heat cooking device (1) is heated by means of high-frequency waves, steam, hot air, or a combination thereof. The heating chamber is provided with a circulating fan (51) and an air supply/emission fan (31). An air supply tube (36) to the heating chamber and an air emission tube (37) from the heating chamber are provided to a blowing duct (33) that links the air supply/emission fan and an emission port (32). An ion generator (44) is disposed at the air supply tube. A duct switching device (40) that selects whether to introduce positive/negative ions generated by the ion generator into the heating chamber or to release the ions to the outside of the heat cooking device is provided to the air supply tube and the air emission tube.

Abstract: The invention relates to an apparatus for applying oscillating magnetic fields, particularly for treating liquid, pasty, semi-solid or granular products, to a method of use of such apparatus, and to a system incorporating it. The apparatus comprises at least one pipe of an electrically insulating material for conveying the products to be treated, at least one plurality of electrodes around the periphery of the pipe, and means for generating one high frequency oscillating electric voltage. Each of the electrodes has a substantially annular shape, with an inner surface having a minimum radial distance from the outer cylindrical surface of the at least one pipe, which is sufficient to prevent electric currents from passing to the product to be treated. The inner surface has at least one substantially conical edge with a predetermined conicity angle to allow use of relatively high voltages with no risk of discharges to air.

Abstract: A coffee beans roaster includes a machine body. The machine includes a control unit. A roasting body is disposed in the machine body. The roasting body is a tube. The roasting body has an accommodation space therein. An electrothermal film is provided on an outer side of the roasting body. At two conductive electrodes are spaced and disposed on the electrothermal film. Thus, the heat generated by the electrothermal film can be adjusted by the control unit. Raw coffee beans are placed in the accommodation space of the roasting body. Through the electrothermal film, the raw coffee beans can be evenly heated in all directions to shorten the required time and to decrease the consumed power for roasting the raw coffee beans.

Abstract: A cooking apparatus is disclosed. The cooking apparatus includes a housing having a cooking chamber and a heating unit. The heating unit includes a partition plate detachably installed in the chamber, the partition plate partitioning the chamber into sub-chambers, and a heater configured to heat at least one of the sub-chambers.

Abstract: An electric field forming apparatus for a fryer includes an electrode which is disposed along an inner wall surface of an oil vat, and a power supply which supplies an alternating current at a frequency higher than a power line frequency to the electrode.

Abstract: Apparatus, systems, and methods of extending useful life of food treating media by inhibiting its degradation through application of electrons are disclosed. Application may be automatic and responsive to monitoring quality parameters of a medium. The apparatus, systems, and methods are retrofittable to existing food treating apparatus.

Abstract: Thawing is achieved by applying high-frequency power to a frozen material (R) sandwiched between opposing electrodes. A thawing section of a thawing apparatus (10) includes unit electrodes (302) for a first electrode group as a former stage, unit electrodes (303) for a second electrode group as a latter stage, and unit electrodes (304) for a third electrode group as a further stage. The unit electrodes (302) for the first electrode group are set so that the area of the electrode surface is smaller than the area of the sandwiched surface of the frozen material (R). The unit electrodes (303) for the second top electrode group are larger than the area of the unit electrodes (302) for the first electrode group. The unit electrodes (304) for the third electrode group are larger than the area of the unit electrodes (303) for the second electrode group.

Abstract: An oven and a heating unit of the oven are provided. The oven includes a cavity, a heater, a food container, and an ohmic heater. A high temperature environment is formed in the cavity. The food container is mounted within the cavity to receive food therein. The ohmic heater is formed in the food container and allows power to be supplied to the food so that the food may be directly heated.

Abstract: Industrial apparatus for applying radio-frequency electromagnetic fields to semiconductive dielectric materials comprises a radio-frequency voltage generator and an applicator device for applying radio-frequency electromagnetic fields. The applicator device comprises a plurality of electrodes electrically connected to the electrical generator for generating between then a radio-frequency electromagnetic field with electrical and magnetic components arranged in a preferential direction. The applicator device further comprises at least one pair of equipotential electrodes substantially aligned in the preferential direction and material transportation means for housing and transporting semiconductive dielectric material within the applicator device in a direction substantially parallel to the preferential direction.

Abstract: RF energy provided by electrodes positioned between a product is used to heat a product that exhibits a variable impedance during the heating process. As the product's impedance changes during the heating process, RF heating system impedance can be maintained constant by adjusting the distance between the electrodes, adjusting the impedance of a variable impedance device connected between the RF power source and an electrode, or a combination of electrode distance adjustment and impedance adjustment of the variable impedance device. The system is particularly applicable to the heating or pasteurization of bulk food products with multiple heating zones.

Abstract: A soy milk coagulating device includes: a coagulation vessel with an internal volume of 1,000 cc or less; two electrode plates facing each other to form a pair in the vessel; and a power feed controlling mechanism for controlling electricity fed to the electrode plates, and in the soy milk coagulating device, the power feed controlling mechanism is composed of: a tofu control system which is provided to heat soy milk to a set temperature at an average heating rate of equal to or less than 8° C. per minute, or at an average heating rate of more than 8° C. per minute and equal to or less than 15° C. per minute, and to keep the soy milk at the temperature for at least 5 minutes; a yuba control system; and switching unit which is provided to switch between the two control systems.

Abstract: A continuously provided ground food product (e.g. meat) is leveled to a particular thickness and then irradiated. The leveler may be formed from two (2) spaced members (e.g., closed loop belts) spaced from each other by a distance progressively decreasing to a distance corresponding to the particular thickness. This distance may be adjustable to define any desired thickness for the food product. The leveler and the radiation source are disposed in a chamber providing shielding against radiation. The belt carrying the food product past the radiation source deposits the irradiated food product in a receptacle. A transport mechanism (e.g. auger) transports the irradiated food product, without exposing the food product to harmful bacteria, from the receptacle to a former which provides the food product in individual configurations (e.g. hamburgers, chubs and case ready) without exposing the product to harmful bacteria. The formed product is thereafter stored in an environment which excludes harmful bacteria.

Abstract: The present invention is therefore directed to a method and apparatus for warming a stack of cheese slices. In accordance with the invention, the stack of cheese slices is positioned between and in juxtaposition with opposing generally planar electrodes, each of the electrodes having a surface area generally coextensive with that of the cheese stack. Next, a conductive material is interposed between each electrode and the cheese stack to reduce contact resistance. Once properly assembled, an electric current is passed between the electrodes, through both the conductive material and the cheese, thus warming the individual cheese slices through ohmic heating. In accordance with one embodiment of the invention, the conductive material is a moistened paper sheet.

Abstract: A prepackaged food sterilizing apparatus for sterilizing a prepackaged food P has a high frequency generator 71. A high frequency is supplied from the high frequency generator 71 to the prepackaged food P to sterilize the prepackaged food P by dielectric heating. The apparatus includes a food loading container 2x constituted by a pair of opposing electrodes 20 consisting of a lower electrode 210 and an upper electrode 220 to which the high frequency is supplied and an annular insulator 23 interposed between the opposing electrode pair 20. The food loading container 2x has at least one food loading chamber 21 in which the prepackaged food P is loaded with an inner shape thereof substantially equal to an outer shape of the prepackaged food P.

Abstract: Electroheating apparatus including a conduit adapted for flow therethrough of a flowable product having a pressure, an electrode circumferentially surrounding the conduit, the electrode defining a first annulus between an inner wall of the electrode and an outer wall of the conduit, an electrolytic solution disposed in the first annulus which contacts the outer wall of the conduit, an electrical power source connected to the electrode for passing an electrical current through the electrolytic solution, a generally electrically non-conductive sleeve circumferentially surrounding the conduit axially adjacent the electrode, the non-conductive sleeve defining a second annulus between the inner wall of the sleeve and the outer wall of the conduit, and a generally electrically non-conductive fluid disposed in the second annulus which contacts the outer wall of the conduit.

Abstract: An object of a high-frequency thawing apparatus is to uniformly thaw an entirety of an article with high efficiency and high-speed, particularly an article having a relatively large thickness. The apparatus is so constructed that a high-frequency power from a high-frequency generating circuit is supplied to a pair of opposing electrodes by way of an impedance matching circuit including a transformer to thaw an article (F) which is carried in between the opposing electrode pair by dielectric heating. The impedance matching circuit includes an electrostatic capacitor section (C) and an inductance section (L). A conductor each constituting the inductance section (L) has such a length that the downstream-located conductor with respect to the transport direction of a conveyor is longer than the upstream-located conductor.

Abstract: A solid state radio frequency (RF) generator for dielectric heating of food products. In the preferred embodiment, a distributed oscillator comprising an array of solid state devices (e.g., MOSFETs) and a high voltage inductor drives a capacitor to produce an intense alternating electric field. Dielectric materials moving through the field, preferably food products in a glass pipe, are substantially instantaneously, preferentially, and uniformly heated by the field. Operators of the heater may observe the process, and may incorporate a number of heating stages into a food processing system having an easily controllable temperature profile. The use of a large number of individual low-cost low-power devices increases the reliability and ease of maintenance of the generator. Each coil turn of the inductor is shunted by a tuning capacitor to evenly distribute the load across all inductor coil turns.

Abstract: System for treating pumpable products by electrical pulses comprising at least one treatment chamber formed by at least two modules and comprising a flow channel through which product can be pumped, an end electrode at the one end of the treatment chamber to which a low voltage has to be applied, another end electrode at the other end of the chamber to which a high voltage has to be applied, a generator circuit for generating voltage pulses to be applied to said electrodes. The treatment chamber is provided with at least one intermediate electrode which is located in between the end electrodes and to which a voltage in between the voltages of the two end electrodes has to be applied.

Abstract: A safer power supply is used in conjunction with a system for preserving food, oil, organs, or other organic material. The power supply constantly applies a high voltage-weak pulse electric voltage, generated by a transformer using an alternating-current power supply of commercial frequency, with the voltage applied through an electrically conducting electrode to the food or other organic materials. In the power supply, one pole of the secondary winding is sealed for increased safety. By applying or impressing high voltage-weak pulse electric current to frying oil or other organic materials using the power supply and/or the preservation system, the high voltages restrain deterioration of frying oil and enables long-term use. Installed on a food container which is placed in a refrigerator, the power supply safely applies high voltage-weak pulse electric current to meat and fish in the container, and so suppresses propagation of germs and deterioration.

Abstract: Electroheating apparatus including a conduit, a cone-shaped electrode circumferentially surrounding the conduit, an electrical power source connected to the electrode, an electrically non-conductive endcap connected to the conduit and electrode, the conduit, electrode and endcap defining a chamber therebetween, and an electrolytic solution disposed in the chamber.

Abstract: This is an apparatus for producing prepared food by electrical conduction automatically as disclosed. A control circuit senses the rate of change of current conducted through food as a function of its cooked condition, stops the current to the electrodes in response to a decline in current value through the food as measured against a predetermined value, and automatically retracts the cooking electrodes and any hot plates which may be used in the cooking process by pneumatic means.

Abstract: A heating apparatus for heating a prepackaged food, is provided with a heater which heats a prepackaged food, an enclosure which defines an airtight chamber operable to accommodate the prepackaged food, and a pressure controller which controls the inside pressure of the airtight chamber. The heater includes a pair of electrodes which are arranged face to face, and an electric power source which supplies a high frequency electric power. The inside pressure of the airtight chamber is controlled in response to an expansion of the prepackaged food being heated to prevent the packaging container from breaking out.

Abstract: An automatic circuit controller for cooking food interposed between electrodes connected with a source of AC by electrical resistance in which the resistance increases until the food is cooked and rapidly declines is formed by a current switching element in series in one wire of the AC source and a current sensing element in series in another wire of the AC source. The sensed current is rectified, reduced in voltage, converted from analog to digital and applied to a microprocessor connected with the switching element for controlling the current applied to the food by delaying the time into every half cycle in response to current measuring circuitry and a zero crossing detector for triggering the switching element on. The microprocessor detects the current peak of electrical resistance of the food and stops the cooking action when the current declines to a predetermined percent of the peak.

Abstract: A face shaped molding body of first electrode/solid electrolyte/second electrode composed of first and second electrodes on both the faces of the sold electrolyte layer is adapted to impress DC valve between the first electrode and second electrode in a condition where the solid electrolyte layer is heated to a given operation temperature. Atmosphere poor in oxygen or atmosphere rich in oxygen can be formed, by a gas pump which is selectively capable of discharging or feeding at least oxygen gas from the first atmosphere to the second atmosphere, so that atmosphere suitable for food preservation can be retained or chamber wherein oxygen is likely to be poor at heating can be retained in a condition rich in oxygen. Also, oxygen gas can be exchanged for steam when necessary so that the exchange ratio can be controlled by the controlling of the electrolysis voltage. Further, atmosphere is likely to be controlled, because the transportation amount of the oxygen gas and steam can be weighed by the current amount.

Abstract: The invention relates to a method for the heat treatment of meat products in a feeding element (4) by means of high-frequency electromagnetic waves, and an apparatus for the execution of the method. The invention also relates to an advantageous application of an apparatus according to the invention. The object of the invention is to increase the depth of penetration of the electromagnetic waves in a product which is to be heated or boiled, where the electrodes (2, 3; 20, 22) are external and placed on the outside of the feeding element (4). The object is achieved by placing a product electrode (15) in the feeding element (4), in that said product electrode (15) serves as a short-circuiting element and is of a material having an electrical conductivity which is better than that of the product that is required to be heat treated.

Abstract: Electrically stable electroheating apparatus and methods for continuously treating pumpable food are provided. The electrodes of the electroheater are connected to a source of AC electric current which resistively heats the food by passing current through it. The electrodes of the electroheating cell are also connected in parallel with at least one resistor. The stabilized electroheater provides long run times and prevents arcing within the food.

Abstract: Methods and apparatus for electroheating an electrically conducting flowable material are provided. In a preferred embodiment, flowable material is conveyed from an entrance passageway to first and second electrode assemblies. The flowable material is then conveyed from the first and second electrode assemblies to an exit passageway. Voltages of opposite polarity are respectively applied to the first and second electrode assemblies so that a first electric current passes through the flowable material as it is conveyed from the entrance passageway to the first and second electrode assemblies, and a second electric current passes through the flowable material as it is conveyed from the first and second electrode assemblies to the exit passageway, in order to electroheat the flowable material. The flowable material preferably is rapidly cooled after being electroheated. The present invention may, for example, advantageously be used to electroheat biological proteinaceous matter, such as liquid egg or milk.

Abstract: A control system for controlling the heating of a product in a dielectric oven comprises at least one dielectric heating circuit including an electromagnetic energy source, such as a triode vacuum tube, having an anode and a resonant circuit including at least one inductor and at least a pair of capacitors. Each capacitor includes two capacitor plates and one of these capacitor plates is moveable, such that each pair of capacitors forms a variable capacitor in which the product to be heated is a dielectric. The system also includes at least one ammeter for measuring actual anode current at the anode. A motor is used to increase or decrease a distance between the plates of at least one of said capacitors, thereby adjusting the electromagnetic energy delivered to the product. A processor receives ammeter measurements, whereby the distance between the pair of capacitor plates is adjusted to increase or decrease the actual anode current.

Abstract: There is disclosed a heating system for producing food stuffs such as a paste food stuff having minced flesh of fish meat as a raw material. The heating system comprises: an electrode row or rows, in which a plurality of roller electrodes are disposed in parallel to one another; and a water permeable film or films trained across the roller electrodes making up the electrode row or rows. The food stuffs are conveyed by the movement of the water permeable film or films and electrical power is supplied to the roller electrodes in such way that electric current flows between pairs of the roller electrodes along current paths extending through the water permeable film or films and the food stuffs to make the food stuffs generate Joule heat. With this arrangement, the food stuffs are quickly heated. The food stuffs are also guided by the water permeable film or films.

Abstract: A method of processing a solid foodstuff, such as a meat portion or portion of plant foodstuff, by a heating and cooling cycle in which the environmental pressure applied to the foodstuff is controlled during heating so that, at a maximum target temperature, all parts of the body of the foodstuff are conformed to this target temperature due to flow of water, transiently in the vapour phase, from hotter regions to cooler regions. In particular, at least when the target temperature is nominally attained, the pressure is set to the saturated vapour pressure of the foodstuff at the maximum target temperature.

Abstract: A removable tray holds a product for heating in a dielectric oven. The tray comprises at least one wall defining an interior, wherein the at least one wall is made from a non-electrically conductive material, such as a polycarbonate resin having a thickness in a range of about 0.08 to 0.09 inches (about 2.03 to 2.29 mm). The at least one wall includes at least a first and a second electrode. Each of the electrodes comprises a first portion and a second portion, wherein the first portion is separated from the tray interior by a thickness of polycarbonate resin in a range of about 0.01 to 0.03 inches (about 0.25 to 0.76 mm). The first portions bracket the product, are substantially parallel to each other, and are encased within the at least one wall. Each of the second portions has an exposed area which when the tray is placed in the oven is coupled with an electromagnetic energy source to produce an electromagnetic field between the electrodes.

Abstract: Electroheating apparatus and methods utilize a dielectric structure defining a conduit course of relatively small cross-sectional area and electrode surfaces of relatively large area so that the electrical current density in a region of the conduit remote from the electrodes is substantially higher than the current density at the electrode surfaces themselves. The system uses relatively high electrical resistance and relatively high voltages to provide substantial heating effect with low total currents. Foods such as liquid egg can be pasteurized.

Abstract: An electroheating apparatus to continuously treating pumpable food is made up of a number of connected electroheating cells. In one embodiment, all of the cells include a pair of concentric electrodes between which the food is pumped. The electrodes are connected to a high frequency energy source which passes current through the food to heat them based upon their own resistivity and the electrode gap. In another embodiment, two different functioning electrodes are used, connected in series, so as to provide long run times and high process temperatures.

Abstract: An electroheating cell operating at low voltage and mains frequency, i.e., 60 Hz, is effective in heating a variety of food products including liquid egg products for general processing, as well as pasteurization and sterilization. The electroheating cell includes at least a pair of spaced electrode assemblies each including an electrode spaced from a barrier in contact with the food product by a gap containing an electrolyte solution.

Abstract: A mixture in the form of slurry obtained from mixing a soybean protein, sugar and water is placed between a pair of electrodes. Then, an electroconductive heating process is applied to the mixture under an applied voltage between the electrodes for a predetermined time period, thereby obtaining the sheet-like biodegradable molded article. In this method, the biodegradable molded articles have a homogeneous structure and can be prepared in a short period of time without increasing the cost of equipment of creating unfavorable working conditions.

Abstract: Electroheating apparatus and methods utilize a dielectric structure defining a conduit course of relatively small cross-sectional area and electrode surfaces of relatively large area so that the electrical current density in a region of the conduit remote from the electrodes is substantially higher than the current density at the electrode surfaces themselves. The system uses relatively high electrical resistance and relatively high voltages to provide substantial heating effect with low total currents. Foods such as liquid egg can be pasteurized.

Abstract: An electroheating apparatus to continuously treating pumpable food is made up of a number of connected electroheating cells. In one embodiment, all of the cells include a pair of concentric electrodes between which the food is pumped. The electrodes are connected to a high frequency energy source which passes current through the food to heat them based upon their own resistivity and the electrode gap. In another embodiment, two different functioning electrodes are used, connected in series, so as to provide long run times and high process temperatures.