Abstract: The instant high efficiency carousel pizza oven is an oven of the open cavity or open input type which permits food access and fluid communication with the atmosphere through a proximal or front opening within the oven housing. The present oven is preferably defined in terms of a method which employs a solid rotating thermal reservoir in the nature of a circular panel capable of storing large amounts of thermal energy per unit of mass. Rotation of the panel assures that hot spots will not develop thereby eliminating scorching of food items cooked thereon. Provided beneath the panel, in thermal communication therewith, and preferably along a radius thereof situated substantially normal to an axis of rotation of the panel, is a flame burner which furnishes greater heat to the panel as a function of increase in distance from the axis to thereby provide cooking of uniform heating to the rotating panel as a function of increase in circumference relative to distance from the axis.

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: Temperature self-regulating food delivery systems are provided having a magnetic induction heater (32, 126) and an associated food container (76, 124) equipped with an essentially permanent ferromagnetic heating element (82, 100, 128). The heater (32, 126) and heating elements (82,100, 128) are designed so as to heat the element (82, 100, 128) to a user-selected regulation temperature when the elements (82, 100, 128) are coupled with the heater's magnetic field, and to maintain the temperature in the vicinity of the regulation temperature indefinitely temperature regulation is a heating achieved by periodically determining at least two parameters of the heaters resonant circuits related to the amplitude of the resonant current passing therethrough during heating and responsively altering the field strength of the magnetic field. Preferably, the value of the resonant circuit amplitude and the rate of change of the amplitude are determined.

Abstract: In a method of preserving a food product by applying high pressure, the food product (1) is forced through a treatment system (2) having an entrance (3) and an exit (4) while a pressure difference of at least 10 MPa is substantially maintained between the entrance and the exit. The product (1) is subjected to a varying electric and/or magnetic field. A treatment system with a plurality of treatment chambers is used, wherein the treatment chambers are electrically connected to reduce impedance variations of the treatment system during the preserving of the food product. For the food product flow the treatment chambers are series connected.

Abstract: The invention provides for the manufacture of food products. In one preferred form, methods and apparatus are provided for cutting individual confectionery products from a slab or strip of product material into a product with a particular silhouette. In another form, the invention provides methods and apparatus for both cutting and forming individual confectionery products from strips or ropes. The process can be used for simply forming products from pre-cut segments or other blanks of confectionery material, including imparting a relatively precise texture, finish or detail to such products. The products may, but need not, be subsequently enrobed in chocolate or another coating. In still other embodiments, the confectionery material may comprise grains of a puffed cereal. In some instances, a matrix of plasticizable material holds the grains together and the confectionery material may also include, in addition to the puffed cereal, candied fruit bits, dry fruits, nuts, or the like.

Abstract: The present invention provides a high-voltage pulse generation system particularly suited for Pulsed Electric Field (PEF) treatment of food products. The system includes, for example, a power source, an energy storage component in circuit communication with the power source and for storing energy from the power source, a plurality of switches for opening and closing periodically to discharge the energy storage component, and a load comprising at least one Pulse Electric Field (PEF) treatment chamber in which biological cells are subjected to PEF treatment. The power source charges energy storage component and a trigger device appropriates triggers the opening and closing of the switches. The switches may arranged in any one of a number of configurations including, for example, an H-bridge switch configuration where the load is in circuit communication with the switches through the bridge portion of the H-bridge. Additionally, a plurality of energy storage component arrangements are also disclosed.

Abstract: An automatic dispenser and a method to operate the same dispenses food prepacked in packets, particularly popcorn. The dispenser includes a frame with at least one conveying unit, at least a microwave oven and a collecting container mounted on the frame, the conveying unit being positioned above the oven and the container under the oven. The microwave oven includes at least a top inlet door and a bottom outlet door, the packets being fed one-by-one into the inlet door by way of the conveying unit, and dropping out from the outlet door into the collecting container.

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: Water and meat pieces (P) are pumped through a conduit (100), the walls of which are made of plastic having an acoustic impedance close to that of water. The conduit is immersed in a tank (400) full of water. A shock wave generator 200 (chemical explosive or capacitor discharge electrodes) creates a shock wave in the water. The shock wave passes through the conduit without substantial reflection because the impedance of the conduit wall matches the impedance of the water. The shock wave tenderizes and at least partially sterilizes the meat. A heavy-duty shock-reflective cylinder reflects portions of the shock pulse onto the conduit. Continual explosions are repeated rapidly enough that all of the meat passing through is tenderized. Alternatively, the meat is packed in water within a closed container in place of the conduit.

Abstract: Food is rendered sterile by UV irradiation, preferably with UV at 265.+-.15 nm. A sterilization unit may include UV sources (90, 100, 110, 120) and a heat source, which may be a broad band UV source, a source of IR or microwave radiation. A combined microwave/UV unit can be used to defrost frozen food and simultaneously sterilize it or maintain sterility. Heating prior to UV irradiation can enhance the sterilization, as can rapid cooling after irradiation. Irradiation can also be enhanced by displacing the food during irradiation e.g. by supporting it on a rotatable support (135) and/or by displacing it relative to the support surface.

Abstract: A cooking appliance has a cooking space for receiving a product to be cooked. The cooking space communicates with a cooling-air feeding device and with a sensor module which is provided for sensing a infrared radiation of a surface area under measurement located in the cooking space. The sensor module is disposed at least partially in an air stream provided by the cooling-air feeding device. Impairment of the measuring quality by the air stream is prevented by an extraction device that is provided for extracting air from the cooking space. The extraction device and the feeding device define an imaginary straight line joining a mouth opening of the cooling-air feeding device on the cooking space side and a mouth opening of the extraction device on the cooking space side being at a distance from the surface area under measurement.

Abstract: A microwave apparatus and system that monitors the amount of food products within a cavity and adjust the microwave power provided to the cavity. The apparatus and system uses a product sensor system and a movement sensor system to accurately determine the product load in the microwave cavity. A computer controller, based on the product load information provided by the product sensor system and the movement sensor system, operates to adjust the amount of power provide to the microwave cavities by the microwave transmitters.

Abstract: An electromagnetic stove structure, particularly an electromagnetic stove having a face panel on which an independent type heating plate that can be separated from the electromagnetic stove is disposed. The bottom portion of the heating plate is provided with a protective hood accommodating induction coils, a temperature sensor and iron powder cores. The electromagnetic stove has disposed thereon a positioning post that can be adjusted to extend or retract and to rotate and that is connected to a securing frame on a pot. The heating plate can be removed together with the pot by means of electromagnets adhering to the bottom side of the pot. The pot can swing about a suitable angle by using the positioning post as center of rotation, and can be in contact with the heating pot all the time to be heated thereby.

Abstract: An apparatus for containing the energy of a shock wave and a reaction pulse from an explosion used for tenderizing meat has an inner tank (50) for holding the meat and a watertight outer tank (100) within which the inner tank is held optionally immersed in water, and into which the inner tank can rebound downward from the force of the explosion. The outer tank includes an inner surface dissimilar in shape to the outer surface of the inner tank; this breaks up the initial shock wave. An air space at least partially surrounding the outer tank helps to contain the shock wave. The water, the inner tank, and outer tank act as an hydraulic damper or dash pot to cushion the force of the slower reaction pulse, which follows the shock pulse and pushes the inner tank downward.

Abstract: An semi-solid mixture, such as a particulate meat mixture, is brought into contact with a vibrating surface, whereby energy is transported across the surface into the mixture. The vibration is generally contemplated to be in the ultrasonic frequency range, and the energy injection is contemplated to be sufficient to cause local physical and chemical changes in mixtures susceptible to such changes, and generally to cause changes in the direction of increased tensile strength and resistance to flow. In general a skin is formed on the mixture, and with greater processing efficiency then if such skin were formed by purely thermal means.

Abstract: A cooking apparatus includes a fan 13 provided at the top wall of a heating chamber 2 with its front face directed downwards. A spiral coil 14 in the form of a flat disc is provided around a rotation shaft 12 above the heating chamber 2. When high-frequency current is supplied to the coil 14, the coil 14 generates an alternating magnetic flux. The magnetic flux penetrates a shielding plate 16 and the fan 13, whereby the fan 13 is inductively heated. The fan 13 draws air from the heating chamber 2 and propels the air back to the heating chamber 2, where the air is heated when it contacts the fan 13. As a result, the temperature in the heating chamber rises, so that an object placed on a turntable 5 is cooked. By such a constitution, it is not necessary to keep additional space open for a heating element because the fan 13 functions as a heating element. Accordingly, it is possible to enlarge the diameter of the fan 13 so that the blowing efficiency is enhanced.

Abstract: A apparatus and method for infusing flavors into cereal grains and agglomerating the grains into a unitary food product. Grains of cereal, powdered soluble flavors and a moisturizing liquid are supplied to a mixer. The flavors, liquid and cereal grains are thoroughly mixed and the grains surface moisturized and then discharged into a product-forming chamber which is ultrasonically energized for a sufficient period of time so that the flavors are infused within the interiors of the grains which are agglomerated into a unitary product.

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: A process that kills, or renders organically inactive, one-hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps, and dairy products. The process results in the aseptic packaging of one hundred percent natural juices and milk having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp. The invention additionally encompasses an industrial apparatus kills, or otherwise deactivates the enzymes, bacteria, and microorganisms that cause spoilage in perishables such as fruit juice, fruit juice blends, fruit pulp, wines, milk, chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and soft drinks.

Abstract: A continuous conveyor oven process for fully cooking bone-in poultry food items is provided. A single conveyor line is provided at a constant belt speed having a first microwave oven stage and a second convection oven stage, each stage includes an infeed end and a discharge end. The bone-in poultry food item is cooked within the first microwave stage to an outlet temperature and is discharged to a convection oven, wherein the bone-in poultry food item continues to be cooked to a convection out temperature at its discharge end. The bone-in poultry food item from the microwave infeed end to the convection oven discharge end is conducted at a constant belt speed for improved throughput and food item yield with improved consistent food item quality.

Abstract: An ultraviolet (UV) light disinfection method and apparatus is provided that disinfects produce products such as fruits and vegetables by direct exposure to ultraviolet light. The disinfecting UV light eliminates pathogens, such as molds and bacteria from the surfaces that it illuminates. The produce product is disinfected over its entire surface. The produce product can be rotated on a conveyor, to illuminate all of the exterior surface of the produce product with a disinfecting UV light source. To better respond to produce products of varying height and size, the UV light disinfection apparatus can include an automatic actuator. The automatic actuator maintains the UV light source at a preselected level of separation between the produce product and the UV light source. The automatic actuator is responsive to a height sensor that detects the top height of the produce product.

Abstract: A system for deactivating organisms in a food product employs a first electrode; an insulator section coupled to the first electrode, wherein the insulator section includes an insulator pinch, an opening, and a transition region interposed thereinbetween, and wherein the opening has a larger cross-sectional area than the insulator pinch, the insulator section including a cavity, passing through the insulator pinch, the transition region, and the opening, wherein the food product is contained during deactivating of organisms; and a second electrode coupled to the insulator section, wherein the first electrode is positioned on a first side of the insulator pinch, and the second electrode is positioned on a second side of the insulator pinch, whereby an electric field formed between the first electrode and the second electrode, when a voltage is applied across the first electrode and the second electrode, passes through the insulator pinch.

Abstract: The invention relates to a system for cooking or heating a food product with combined steam and microwave energy having a microwave oven with a carrousel for moving the food product into and out of the oven. The food product is placed in a steaming compartment with a volume of water. As the compartment moves through the oven, the microwave cooks or heats the food product and converts the water to steam for steam cooking or steam heating the same food product.

Abstract: A raw egg is cooked by orienting the egg adjacent a field coil and electrically energizing the field coil with a high-frequency alternating electric current so as to inductive heating the egg. The field coil operates at between 1 MHz and 1000 MHz, preferably between 10 MHz and 50 MHz, and generates a field having parallel lines passing through the egg. The coil and egg are relatively rotated, normally by holding the coil stationary and rotating the egg, while electrically energizing the field coil. To this end the field coil has a pair of halves connected in series and flanking the egg.

Abstract: A method and apparatus for electrically treating foodstuffs flowing through a treatment chamber with low energy, high voltage electrical pulses for non-thermal pasteurization and/or sterilization. Instant-charge-reversal electrical pulses are applied to a foodstuff located between two electrodes in a treatment chamber, each electrical pulse having a pulse width in a range from about 1 to 5 .mu.s with vertically rising voltage to a peak followed immediately with a decreasing voltage through zero volts and continuing to a voltage peak of opposite polarity and rising vertically back to zero volts. The electrical pulses are very low energy (0.1-25 Joules/pulse) and the field strengths are in the range 15 kVolts/cm to 120 kVolts/cm. This instant-charge-reversal electrical pulse is shown to have a much greater microbial killing power compared to other pulse waveforms used to treat foodstuff.

Abstract: Pasteurization and sterilization of a flowable material such as food is performed by means of pulsed electric field. The flowable material is passed through a pair of closely spaced narrow electrodes at a high speed. The electrodes are applied with a continuous high electric potential. Because the material spends a very little time between the electrodes, it experiences a short pulse of a high electric field which electrocutes bacteria in the flowable material.

Abstract: The present invention provides a compact-sized reservoir with small power consumption. It suppresses possible oxidation of articles and growths of putrefactious aerobic organisms such as bacteria, fungi and the like, by storing the articles under an atmosphere of reduced oxygen concentration created by an oxygen pump device which makes use of an oxygen ion-conductive film. In a case of storing foods, the disclosed reservoir makes their long-term storing possible. The reservoir in accordance with the present invention uses an oxygen pump device provided with an oxygen ion-conductive electrolyte film and a pair of electrodes formed on the both surfaces thereof.

Abstract: A method of refreshening a bread product by heating the bread product to a temperature between 2500.degree. F. and 4500.degree. F. The bread products are maintained at this temperature range for a period of 3 to 90 seconds.

Abstract: An oven for cooking a food product, at least partially by hot gas flow and at least partially by microwave energy, includes a housing defining a cooking chamber for receiving a food product for cooking, and a conduit for providing gaseous communication outside of the cooking chamber, between the chamber bottom and the chamber top, the conduit also serving as a hot gas plenum. Preferably the conduit has a free volume of space less than the free volume of space of the cooking chamber, and the oven has custom cooking and/or custom finishing capabilities.

Abstract: Apparatus for continuously pasteurizing liquid by continuously flowing the liquid within a high electric field, comprises a body of electrical insulator material forming a wall, opening portions formed in the wall body as passages for the liquid therethrough, at least a pair of electrode wires laid across the opening portions, and a mechanism for applying an alternating current voltage across the pair of electrode wires. Joints and pipes may be connected to the wall body and together with the opening portions define a fluid passage through which the liquid continuously flows for being pasteurized. A method of continuous liquid pasteurization using the apparatus involves applying an alternating current voltage between the pair of electrode wires under the conditions of 2000.ltoreq.H/d.ltoreq.200 where d (mm) is the distance between the wires and H (volt) is the voltage applied thereacross, and such that the liquid is heated.

Abstract: An Apparatus for baking pita bread dough utilizing a source of electrical power. A pair of heat resistant elements are each fitted with an electrical heating element. The pair of heat resistant elements so constructed are mated to one another to form an oven chamber. A heat conductoring screen is supported midway between the heat resistant elements within the chamber and permits cooking of the pita bread dough in uniform manner.

Abstract: A continuous liquid pasteurizing apparatus and method for effectively pasteurizing microbes or bacteria having heat-resistance and/or pressure-resistance, such as sporangium, with low temperature or by maintaining a high temperature for a short time, wherein an electricity conducting unit (9) for pasteurizing the liquid is provided within a pressurized container (1), and an upper end portion of the electricity conducting unit(9)is connected to a supply opening (3)for liquid, while a lower end portion thereof is connected to a reservoir portion(10)which is cooled by a cooling mechanism involving heat exchange with cooling water(7). The thus-pasteurized liquid is reserved in a reservoir portion (10)and is taken out from an outlet opening(4)through a conduit (11)outside the container(1).

Abstract: A miniature air purifier produces a corona discharge surrounding a needle-like emitter point connected to a negative DC power supply. The power supply operates from a nine volt battery and contains a step-up voltage inverter having a single transformer outputting high voltage spikes with a voltage multiplier operating on the output of the inverter. The production of high voltage spikes of about 200 Hz rather than a sinusoidally varying voltage significantly reduces current consumption. The needle-like emitter point is located about 1/4-inch from an 80% open mesh metallic grid held at ground potential. Corona discharge at the emitter point ionizes the air and creates ozone, and nitric oxide both of which combine with direct electron impact decomposition to detoxify and destroy a wide variety of airborne pollutants including pathogens, chemicals and allergens.

Abstract: The invention is intended to heat a food or other object to be heated favorably by means of microwaves while enclosing the food with superheated steam. To achieve this purpose, the apparatus comprises a heating chamber in which an object to be heated is put, steam generating means for supplying superheated steam to the heating chamber, superheated steam maintaining means provided in the heating chamber to prevent the temperature of the superheated steam from lowering, and microwave generating means for irradiating the object with microwaves, whereby the object placed in the heating chamber is heated in superheated steam with microwaves, so that the food is efficiently heated from inside and outside and the food is not wetted.

Abstract: A method for sanitizing minced meat consisting in quickly heating the minced meat by microwave heating and hot air under a pressure increasing from atmospheric pressure to an overpressure which prevents liquid evaporation, in subsequent heating of the minced meat by microwave heating up to a sterilization temperature and under constant overpressure for preventing liquid evaporation, and in finally cooling the minced meat under a pressure gradually decreasing to the atmospheric pressure, with the sterilization temperature being maintained below a threshold temperature at which the meat changes organoleptic characteristics with respect to its raw meet state.

Abstract: A vacuum sealed preservation container comprises a container main body and a lid made of a synthetic resin which is heat resistant and cold resistant and has microwave permeability, in which the lid has on the upper surface thereof a check valve constituted such that gases in the container flow out only in one direction to the outside of the container through a vent hole and a packing mounted in a packing case disposed in contiguous with the circumferential edge thereof, and the container is constituted such that the lid and the container main body are in airtight contact with each other by way of the packing.

Abstract: An apparatus and process are provided for cold pasteurizing a food product such as a ground beef food product, using visible and near infrared light. The invention includes radiating the food product with pulsed near infrared light having a wavelength capable of penetrating the food product to at least about one centimeter in depth and further, radiating nonionizing radiation into the food product to inactivate bacterium, particularly iron dependent bacterium, therein. The nonionizing radiation preferably includes visible and near infrared wavelengths, with ultraviolet wavelengths filtered therefrom. The invention may further include using a pulsed heat exchanger to supercool the food product during the pulsed radiation treatment.

Abstract: A deactivation approach for deactivating microorganisms in a high-strength-electric field treatment system, can be characterized as an apparatus for reducing microorganism levels in products. The apparatus has an inlet tube of substantially uniform cross-sectional area extending from a distance before a treatment zone to at least into the treatment zone; a substantially ogival electrode nose positioned in the treatment zone; and an outer electrode forming an interior of the inlet tube in the treatment zone.

Abstract: A tray for warming food has a tray body of double cup shape formed of a plastics material base structure with an aluminum top diffusion layer attached to the base structure in the part to receive a cloche. The cloche has a plastics material outer jacket fastened to an aluminum bottom diffusion layer in contact with an intermediate member made of a material that can be heated by magnetic induction. The top diffusion layer of the tray body comes into contact with the bottom diffusion layer of the cloche at the periphery of the interior space along peripheral contact rims. This provides a meal tray assuring fast heating of food placed in the interior space of the first part, the second part being intended to carry food that is to remain cold.

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: Treatment systems for treating flowable food products using electrical pulses to inactivate microbes. Systems described include one or more stages having flow-through processors. The flow-through processors have first and second electrodes which are spaced across a treatment chamber in which an intense electrical field is generated using bipolar electrical pulses. The treatment chamber is temperature stabilized to improve processing and minimize surface buildup on the electrodes. Oversized processor electrodes can be used such as in conjunction with an electrode spacer to provide a treatment zone having a relatively uniform and high electrical field strength.

Abstract: An apparatus for cold pasteurization of food products sized and adapted for domestic use, is provided. The apparatus includes a housing, a source of ultraviolet radiation disposed within the housing and having germicidal wavelengths, and a rotatable basket for containing a food product and exposing the product to the source of ultraviolet radiation in order to inactivate pathogens on the food product. A mistifier is provided for directing an aqueous rinse into the basket and onto the food product in order to prevent degradation of organoleptic qualities of the product which may be caused by the ultraviolet treatment. The aqueous rinse may be tap water and the water directed onto the source of ultraviolet radiation in order to sterilize the tap water. An outlet is provided for dispensing the sterilized water for consumption.

Abstract: A continuous manufacturing process for preparing cooked bacon includes the step of cooking slices of an uncured and unsmoked pork belly with cure ingredients applied on the slices to produce cooked bacon having the organoleptic properties of cooked conventionally cured and smoked bacon. An apparatus for continuously preparing cooked bacon includes a slicing device, a continuous cure ingredient application station and a continuous cooking station.

Abstract: A method for controlling a heating procedure in an oven by using an optically readable information carrier with or on the heating object. The oven may be provided with an optical reading device for touchless reading of the information carrier before and/or during the heating. By providing the information carrier with one or more fields that exhibit color shift at temperatures at will, a feed-back control of the procedure is made possible with simple technical solutions. The special feature of the method is the use of an additional information field for control of the start of the oven.

Abstract: This invention relates to a process of and apparatus for providing at least a partial barrier to moisture vapor transfer through the surface of a material without substantially spoiling the material, a process of and apparatus for removing moisture from a material without substantially spoiling the material, and a process of and apparatus for providing at least a partial barrier to moisture vapor through the surface of a material and for removing moisture from the material without substantially spoiling the material.

Abstract: Method and apparatus for the continuous sterilization of a non-packaged biological liquid, particularly milk and its byproducts, containing bacterial and sporal loads, including the steps of a) gradually preheating the liquid to a preheating temperature proximate to a maximum temperature of the process; b) irradiating the liquid with an electromagnetic field with a frequency of less than 1 GHz so as to heat the product to the maximum temperature of the process; and c) rapidly cooling the liquid to a temperature of approximately 15.degree. before packaging. The preheating temperature attained during the preheating step a) is between 90.degree. C. and 140.degree. C. and the maximum temperature reached during the irradiation step b) is about 165.degree. C. with a thermal gradient between about 0.1.degree. C./s and 10.degree. C./s, so as to provide a high temperature heating of the liquid while preventing destruction or alteration of the active principles and organoleptic properties of the liquid.

Abstract: The invention relates to a system for cooking or heating a food product with combined steam and microwave energy having a microwave oven with a carrousel for moving the food product into and out of the oven. The food product is placed in a steaming compartment with a volume of water. As the compartment moves through the oven, the microwave cooks or heats the food product and converts the water to steam for steam cooking or steam heating the same food product.

Abstract: An apparatus for bacteriologically decontaminating poultry carcasses and then chilling the carcasses to a preservation temperature includes a decontaminating tank and a chilling tank. The decontaminating tank holds a disinfectant solution, which is maintained at a temperature from about 45.degree.-75.degree. C. The poultry carcasses are immersed in the tank for a period of about 3-10 seconds, depending upon the temperature, higher temperatures requiring less time than lower temperatures. Sonic transducers are used to sonicate the poultry to dislodge bacteria, and spray curtains wash the bacteria off of the carcasses. The heated temperature increases the effect of the disinfectant solution. After removal of the carcasses from the decontaminating tank, they are transferred to a chilling tank, which contains a liquid maintained at a temperature from about 0.degree.-3.degree. C. The carcasses remain in the chilling tank for at least 45 minutes, to assure that the carcasses are thoroughly cooled.

Abstract: Apparatus for detecting a characteristic of a product undergoing heating senses a parameter of reflected light from the product and determines a point at which the sensed parameter reaches a certain level to detect the characteristic.

Abstract: An oven using one or more quartz tungsten light bulbs capable of producing 1.5 kW of radiant energy of which a significant portion is light energy in the 0.4 to 0.7 .mu.m wavelength range impinges high intensity visible light wave radiation directly onto a food item. Light sources can be positioned above and below the food item and the inner walls of the oven are preferably highly reflective to reflect light energy onto the food. The intensity of the visible light source is automatically controllable and can be varied throughout the cooking cycle.