Abstract: Cooking of food products and particularly of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked food product very low and low frequency radio frequency waves simultaneously on both sides of the food product in order to quickly cook both surfaces of the same thus forming capping layers that retain a high degree of moisture within the body of the food product without unduly drying it. The radio frequency waves are preferably applied by an antenna formed by two parallel arrays of electrodes one on each side of the food product, the arrays of electrodes having alternate electrodes of opposite polarity to constitute dipoles which irradiate the radio frequency waves approximately parallelly to both sides of the food product.

Abstract: A batch food processing machine particularly adapted for treating solid and semi-solid foods. The machine has a processing vessel with first and second electrodes and an enclosed treatment chamber. The processing vessel is preferably a detachable module which is held within a vessel supporter and electrifier during treatment. The supporter-electrifier engages the electrodes and conveys high voltage electrical pulses to the electrodes. The system provides pressure relief using a preferred spring-biased pressure relief which is displaced when steam is generated within the treatment chamber. A preferred electrical pulse forming circuit applies square wave, short duration, high voltage pulses to the first and second electrodes with changing polarity.

Abstract: The tunnel oven comprises an elongated enclosure connected to an inlet closure and an outlet closure and traversed by a conveyor transporting the food to be cooked. The enclosure is delimited by a wall forming a floor, a wall forming a ceiling, and two side walls of which one is provided with a door giving access to the interior of the enclosure. The enclosure is divided into several successive cooking chambers separated from each other in the upper portion of the latter, each chamber being associated with several different heaters, including microwave heaters. The microwave heaters of each chamber comprise several sources provided with microwave emission members disposed in the wall forming the ceiling of the chamber such that one microwave emission member will be offset relative to a neighboring microwave emission member, in the direction of advance of the food.

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

Abstract: In a process for sterilization and homogenization of a liquid or fluid, these operations are carried out by subjecting the liquid or fluid to ultrasonic frequency vibrations for a predetermined period of time. In a device for carrying out the process, the liquid taken in from a tank (10) is sent by a pump (11) to a chamber (1), inside of which or in proximity to which is arranged a sonotrode (5) connected to a converter-generator (14). As it travels through this chamber (1), the liquid is subjected to vibrations and is sterilized or homogenized.

Abstract: An oven with a humidity conditioner is capable of cooking food by appropriately humidifying or dehumidifying it while the amount of steam contained in an oven cavity is being regulated. The oven includes a heater or magnetron for heating the food accommodated in the oven cavity, a humidity regulator for regulating the humidity inside the oven cavity, a cooking method selector for selecting a cooking method, and a controller for controlling the humidity regulator in response to a signal from the cooking method selector to selectively humidify and dehumidify the interior of the oven cavity.

Abstract: The present invention provides a system for cooking and/or heating a food product rapidly with the use of microwave and hot oil heating, which are applied simultaneously during the entire or partial period of the cooking and/or heating time. The said food product may be frozen prior to processing, and may consist of an outer wrapper and an inner filling. It is desirable that after a relatively short cooking and/or heating process, the outer wrapper becomes crispy with a uniform golden-brown color while the inner filling reaches a desired temperature.

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.

Abstract: An oven for cooking and browning foods has heated, radiant walls. Heat may be supplied by a gas burner flame in a plenum behind the walls, with products of combustion thus being isolated from the food in the oven chamber. In one embodiment food products are continuously conveyed through the oven chamber and are either cooked or simply browned in the oven by the radiant wall heat. Fats and other materials rendered from the food products, if not fully incinerated in the oven chamber, may be transferred along with exhaust air from the oven chamber to a separate combustion chamber, for incineration. Steam or other inert gas is introduced to the oven chamber to minimize oxidation and prevent flame. An alternative wall heating system uses electric resistance heat elements inside a thin ceramic wall. In another embodiment a web-like metal conveyor of a radiant wall oven is returned through the oven in order to heat the conveyor sufficiently to put grill stripes on a product being browned, such as meat.

Abstract: A process and device are disclosed for detoxicating and decontaminating produce, in particular cereals and other seeds used as foodstuffs and/or fodder. The produce or cereals are subjected to an ultrasonic treatment in an aqueous medium. It has been discovered that such a treatment surprisingly causes effective decontamination or detoxication of the contaminated produce, without affecting the appearance, taste, nutritive value of the decontaminated produce, above all cereal produce.

Abstract: A method for prolonging the shelf-life of perishable food products includes applying a fluid coating to a surface of the food product. The fluid coating adheres to the surface and forms a solid coating that covers the surface. The solid coating is preferably an edible coating and is at least partially transparent to light having a frequency within a prescribed frequency range, and the solid coating reduces the accessibility of the surface of the food product to microorganisms. Next, the solid coating is illuminated with light within the prescribed frequency range. At least a portion of the light passes through the solid coating and deactivates microorganisms at and near the surface of the food product thereby increasing the shelf-life of the food product. An apparatus for carrying out the above method has an application device that applies the fluid coating material to the surface; a light source that illuminates the solid coating with light; and a energizing device that energizes the light source.

Abstract: Apparatus for decontaminating poultry carcasses is disclosed. The apparatus includes a tank which has an auger to transport the carcasses from the inlet to the outlet while a disinfectant solution is introduced into the tank. The apparatus also includes one or both of the following devices: 1) an ultrasonic wave generator which directs ultrasonic waves at the carcasses in the tank; or 2) a fluid pump and conduit terminating in the tank to direct a pressurized curtain of fluid at the carcasses passing through the tank.

Abstract: An apparatus for drying a fried food has a dry chamber being provided with separated chambers in which the food is transported in order, a microwave oscillator for supplying a microwave energy to the respective separated chambers, and hot blast generator for supplying heated air to the respective separated chambers. The length in the food forward direction of each of the separated chamber is equal to or longer than that of just before chamber. The microwave energy supplied to each of the separated chamber corresponds to the water content of the fried food passing through the chamber.

Abstract: A tray transport cart which accommodates trays for holding dishes for containing meals has a movable cart body with a plurality of tray carriers installed therein. Induction coils are inserted into the tray carriers for generating a local electromagnetic field. The trays hold the dishes which are provided with a current-conducting layer. An HF generator positioned on the cart body cooperates with the induction coils to produce the total inductance of the coils to generate a desired induction current in the current-conducting layer of the dishes, in the range between 32 .mu.H and 76 .mu.H, to maintain the meals contained in the dishes at warm temperatures.

Abstract: A loaf of offal having a temperature no higher than -10.degree. C. is sliced to obtain slices having a thickness of between 6 cm and 15 cm and the slices then are passed through a microwave tunnel oven to heat-temper the slices to a temperature of from -5.degree. C. to -9.degree. C. The tempered slices then are size-reduced to chips and ten to cubes. Alternatively, the loaf is size-reduced to chips which are tempered as above and then, the heat-tempered chips are size-reduced to cubes. The units for slicing and size-reduction and the microwave tunnel oven are connected by conveyors.

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

Abstract: Apparatus and method for decaffeinating a liquid, especially brewed coffee in which caffeine is removed by imposing an electrostatic field in counteracting relationship to the flow of the coffee and drawing the caffeine to and retaining the caffeine on an ionic resin.

Abstract: A new microwave autoclave apparatus, and a method for pasteurizing, sterilizing or retorting food product in a continuous mode, and in commercial quantities, using microwave radiant energy. In this new microwave autoclave apparatus, containers of food-stuff are held tightly within individual moving bottom vessel, and a corresponding moving top cover. The moulds therefrom, made of a material which is permeable to microwave radiation, are linked together to form a chain such that a continuous flow of container enters and leaves a microwave chamber. The synchronization of the moving top covers with the moving bottom vessels, and the opposing forces applied thereupon provide tightly fitted cavities capable of supporting substantial pressure, and thus providing a retort effect. The moulds prevent undesired expansion of containers during heating periods, without applying adverse pressure beyond its original shape during the cooling phase.

Abstract: An illuminated bread box for holding bread therein and inhibiting its spoilage comprising a hollow container having an opening for allowing bread to be placed therein; a lamp disposed within the container for emitting illumination when electrically energized to inhibit the growth of organisms in and on bread that leads to its spoilage; a power supply mechanism for providing electrical energy for illuminating the lamp; a lid extended over the opening and pivotally coupled to the container, thereby allowing the container to be opened and closed; and a switch mechanism coupled between the lamp and the power supply mechanism and having one orientation for energizing the lamp when the lid is closed and another orientation for de-energizing the lamp when the lid is opened.

Abstract: Apparatus and method are provided for sanitizing citrus fruit which includes an ultraviolet radiation station for both irradiating of fruit with ultraviolet light and generating ozone. An infrared radiation station is provided for irradiating the ultraviolet light irradiated fruit with infrared light and an ozone tank is utilized for exposing the ultraviolet light and infrared light irradiated fruit to a mixture of water and ozone. The ozone generated at the ultraviolet radiation station is collected and thereafter introduced into the ozone tank.

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

Abstract: According to the invention an apparatus for uniformly distributing a powdered or granular food material for application to a solid food product is provided. A dry ingredient distributor is provided which includes an auger surrounded by a distribution tube having a plurality of openings. Mounted to the distribution tube and vertically spaced therefrom at a preselected distance, is an electrostatic field generation means for generation of a substantially uniform electrostatic field horizontally along substantially the entire length of the distribution tube to generate an electrostatic field in the path of the food material exiting the outlets of the distribution tube.

Abstract: A roasting oven includes a housing having upper, lower, front, rear, right and left walls defining a cylindrical oven interior. The oven also includes a spit assembly rotatably disposed in the interior, at least one infrared radiation element in the upper wall facing the interior, a water cavity in the lower wall for holding water and drippings, a rotating shaft disposed between the end walls for rotabably supporting the spit assembly, and drive elements coupled to the rotating shaft for turning the shaft during roasting, in which an opening in the front cylinder is provided for inserting and removing meats to be roasted. The infrared element faces the oven interior and enables infrared radiation to be reflected from meat at the interior while curvature of the upper wall of the interior returns heated air which, together with direct radiated heat from the radiation element and the reflected radiation, creates oven temperature in excess of 800.degree. F.

Abstract: A custard product is prepared by passing a container containing a liquid custard mix through a microwave field and exposing the liquid mix to microwave field energy, but so that microwave field energy at a position below a position of a base of the mix in the container is reflected away from the mix base, for a time to heat the custard mix to initiate setting the mix and so that upon leaving the field, a contained custard product has a temperature of from 90.degree. C. to 95.degree. C. The custard product then may be exposed to infrared energy to firm and brown the product.

Abstract: Disclosed herein is a specially designed container for cooking foods. In a preferred embodiment, the container has a centrally located segregated receptacle for containing a liquid. Upon heating, steam is formed from the liquid in the receptacle and circulates throughout a chamber wherein the food is contained. The combination of circulating steam and microwave energy yields reduced cooking times for many foods and preserves the aesthetic qualities of food cooked in the container disclosed herein.

Abstract: In the heat treatment of food particularly pre-packed food it is important to control the temperature and to provide uniform heat distribution within the article, By using a number of microwave emission slots in a waveguide which are brought to resonance in the presence of pre-packed articles carried over the slots by a conveyor the rate of rise of temperature within the article is controlled without unnecessary energy loss between articles carried seriatim on the conveyor The slots may be set obliquely to the direction of passage of the article Alternatively the slots may be formed by a series of smaller slots staggered obliquely across the waveguide so that the presence of the article tunes each of the slots in turn as it passes over the waveguide. The slots may be covered with low-loss dielectric material to prevent extraneous matter falling into the slots and to space the article from the slots so as to control power dissipated.

Abstract: A microwave radiation source is introduced into a fry basket within the fry tank of a deep fat fryer to reduce the cooking time of food products within the fry basket. Microwave energy is generated outside the fry tank and coupled into the fry basket by a microwave tuned transition, waveguide and antenna. Microwave chokes seal the basket top cover and microwave antenna to basket interface to confine the microwave energy to the fry basket. An electrical safety interlock prevents generation of microwave energy unless the fry basket is sealed.

Abstract: A foodstuff flavoring apparatus includes a screw conveyor for transporting flavoring axially thereof. A downwardly directed outlet is located in the region of the outlet end of the screw conveyor. An independently driven rotor unit is located below the outlet of the conveyor and is supported from the housing of the screw conveyor unit by a rotatable transfer conduit through which flavouring, which is discharged from the outlet end of the screw conveyor, is delivered to the interior of the rotor housing and which is dispensed by the rotor toward a foodstuff. The rotor is driven by an independent variable-speed drive motor. An electrostatic charging head is located near the rotor housing in the path of the flavouring being dispensed therefrom for facilitating adhesion of the flavouring to the foodstuff. The orientation of the rotor relative to the screw conveyor is adjustable in a range of 360 degrees by rotation of the transfer conduit and is further rotatably adjustable about the axis of the screw conveyor.

Abstract: A method and apparatus defreeze, reheat and dry products in a closed chamber by moving a microwave source above a layer of product in a to-and-from motion at a specific, constant height from the product layer.

Abstract: A microwave radiation source is introduced into a fry basket within the fry tank of a deep fat fryer to reduce the cooking time of food products within the fry basket. Microwave energy is generated outside the fry tank and coupled into the fry basket by a microwave tuned transition, waveguide and antenna. Microwave chokes seal the basket top cover and microwave antenna to basket interface to confine the microwave energy to the fry basket. An electrical safety interlock prevents generation of microwave energy unless the fry basket is sealed.

Abstract: An ultraviolet (UV) sterilization system for food cartons is disclosed. An elongated UV lamp is mounted in a housing. A parabolic cylinder reflector is mounted in the housing with the focus of the reflector coinciding with the axis of the arc in the UV lamp. The shape of the parabolic reflector directs radiation from the lamp into cartons positioned on a conveyor below the lamp. The axis of the arc is parallel to the direction of movement of the cartons on the conveyor. The front surface of the reflector also absorbs heat from the lamp and heat is removed from the reflector by circulating air over the back surface of the reflector.

Abstract: The invention is an apparatus for heat processing of food. The invention includes a frame which supports the subcomponents of the apparatus. The apparatus' subcomponents include a rack having a plurality of hook-like projections for holding the food. A rack displacement assembly reciprocally moves the rack between a food loading position and a heat processing position. The rack displacement assembly includes both a lever and a cable and pulley-actuated linkage. The rack is moved into a heating cavity when that rack is in its heat processing position. Heating means are provided on at least one side of the heating cavity.

Abstract: An arrangement (1) is provided for the frying or warming of articles of food (24) which mainly comprise loose parts with respect to each other. The arrangement (1) comprises a recipient (3) wherein the articles of food (24) may be introduced. This recipient (3) comprises a bottom (4) which may be subjected to a rotation around a central, oblique axis (6). The bottom (4) comprises separate segments (41-46) which are separated from each other, at least a part of the bottom (4) of each segment (41-46) being jointable to empty the fried of warmed articles of food. The arrangement (1) may receive, fry or warm, and deliver separate portions of articles of food (24).

Abstract: A microwave cooker capable of cooking an assortment of foods by a variety of methods while maintaining constant pressure. The cooker of the present invention boils and steams foods continuously without pressure build up and without the need to shut off the microwave oven. Food spattering and spillage are prevented by a unique internal baffle rib design and a mechanism that releaseably locks the top cover.

Abstract: For improving the keeping qualities of certain food products, especially sliced meat products, it is suggested that the food products immediately after they have been packed are subjected to a heat treatment by means of microwave energy, so that they are maintained at a temperature in the interval 50.degree.-80.degree. C., preferably 50.degree.-70.degree. C., during a time period of 5-60 seconds. The food products (12) are moved by means of an endless belt (9) in a path across an elongated wave guide (15, 21) which has at least one slot (19; 22, 23) extending across the whole food products movement path.

Abstract: A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying processes. The method of the present invention includes the steps of exposing sliced raw potatoes and the like to a high intensity microwave field that rapidly converts moisture within the slice into steam. These exposed slices are then dried by longer exposure to a lower energy microwave field. The apparatus of the present invention includes a meander waveguide with a microwave absorptive terminator at an end of the waveguide. Apertures are provided along portions of the waveguide for transporting the potato slices and the like through the waveguide. A belt link type conveyor belt having an open lattice structure is employed to convey raw product slices through the meander waveguide.

Abstract: A baking apparatus and a method for quickly providing freshly baked bread by reducing time required for baking. In bread-making operations, reducing baking time by using a dough-surface heating unit together with an dough-interior heating unit and then subjecting the baked bread to reduced pressure for lowering moisture content at the dough interior.

Abstract: The method includes the steps of: preheating a selected volume of product to a temperature proximate to the maximum temperature of the treatment; irradiating the product with an alternating electromagnetic field in order to heat the product to approximately 50.degree. C.; maintaining the product at a substantially constant temperature for a set time; cooling the product to a temperature close to the packaging temperature. An apparatus for performing the above method includes a pair of facing emitting surfaces connected to the terminals of an oscillator operating below 1 GHz and set to heat the product to a maximum temperature of approximately 50.degree. C. The apparatus also includes a thermally insulated region to maintain the product at the maximum temperature of the treatment for a selected time adapted to ensure the complete destruction of the bacterial and sporal loads.

Abstract: Foodstuffs flavoring apparatus comprises an inlet, a screw conveyor arranged to convey flavoring from the inlet to a rotor disposed in a cylindrical chamber parallel to the axis of the screw conveyor, the rotor including one or more blades extending towards the wall of the chamber. The chamber also includes one or more apertures through which powdered flavoring carried to the chamber from the inlet by rotation of the screw conveyor is ejected in use of the apparatus. An electrostatic charging head located adjacent the outlet ensures adhesion of the flavoring to the foodstuff.

Abstract: An electric heating stove including an electric hot plate made to slide in and out of a horizontal compartment in an electromagnetic induction cooker, and a positive temperature coefficient heater fastened to the electric hot plate and controlled by the control switches on the face panel of the electromagnetic induction cooker to release heat through a heat conductive plate on the electric hot plate for toasting food.

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

Abstract: Tenderized meat of good quality and uniformity is obtained by supporting meat in a tank along a hemispherical wall equidistant from an explosive charge, and detonating the explosive. The shock wave produced is propagated through the water within the tank, couples with the meat to compress the meat as the shock wave strikes the meat, and then is reflected by the tank wall to effect a substantial doubling of the shock wave effect.

Abstract: A stirring apparatus for use in automatic stirring of food components, particularly within a microwave oven, having a bowl formed with a removable lid. The lid includes a spring housing, wherein the spring housing is arranged to effect selective stirring of a blade member within the bowl.

Abstract: A multiple stage oven structure including a radio frequency cooking station and an infra-red cooking station particularly useful for cooking certain food products. The radio-frequency cooking station comprises a first and second electrode and a conveyor to position the food product between the electrodes wherein it is the dielectric material of a capacitive heating assembly. Also disclosed is an automated food cooking and serving arrangement incorporating the multiple stage oven structure with a food storage section and associated conveyors and electronic control components for conveying the food product through various steps of selection, cooking and delivery of the cooked product to a customer. In a preferred arrangement, the food product is carried by an electrically conductive pan which functions as the second electrode in the radio-frequency cooking station assembly, forms a portion of a radio frequency shield during cooking, and as a serving pan once cooking is completed.

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

Abstract: A watercool electromagnetic induction heating wok comprises a power control unit connecting to an outlet of power, an induction coil composed of a hollow tube encircled to connect to the power control unit, of which cool water is filled, a cyclic watercooling system connecting to the outlet of the induction coil, and a water supply apparatus including a storage tank connecting to cyclic watercooling system and a pump connecting to the inlet of the induction coil, respectively.

Abstract: The present invention is directed to methods and apparatus for preserving fluid foodstuffs, and more particularly, is directed to such methods and apparatus for extending the shelf life of perishable fluid foodstuffs such as dairy products, fruit juices and liquid egg products, which are growth media for microorganisms. The present invention is also directed to preserved liquid foodstuffs which have extended shelf life.

Abstract: A method and apparatus for determining the weight of foods contained in a microwave oven and for controlling their treatment in accordance with that weight. The apparatus determines the weight by measuring the heating of a body of microwave-sensitive material disposed in the chamber and not shielded by the food during a stage of operation of the magnetron at a predetermined power for a predetermined time, wherein the heating of the body disposed in the cooking chamber is measured. Thereafter, cold is administered to the body so as to return its temperature to a constant value and maintain it thereat until another weight determination is to be made. The method is implemented by an apparatus including a body constructed of microwave-sensitive material positioned on a wall of the cooking chamber, a temperature sensor for sensing the rise in temperature of the material when exposed to microwave energy, and a cold generator for returning the temperature of the material to a constant temperature.

Abstract: A fast heating, highly efficient griddle with interchangeable griddle plates including magnetically permeable materials having Curie temperatures which may be the same or different to provide different cooking temperatures is provided. The plates are formed as a balanced composite structure which mitigates bending when the magnetically permeable materials are heated to their Curie temperatures. Induction coils provide sufficient energy to heat the plates to their effective Curie temperatures in the presence of loads and maintain a uniform cooking temperature across the griddle plate to within less than one inch of the plate edges. The plates may be placed in an enhanced idle condition at cooking temperature by placing a cover over the plates or region of a plate not in use. Increased efficiency is achieved due to an insulator blanket placed between the griddle plates and coils.

Abstract: An ohmic heating apparatus for heating flowable media which is flowing through a conduit comprises electrodes exposed to the flowing media and supply means connected to the electrodes and to the media to pass a heating current through the flowable media. The electrodes are made of a material of closed microporosity having a resistance to surface fouling. The material of closed microporosity is preferably made of vitreous carbon.