Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

A method for drying an article with a radio frequency (RF) applicator having anode elements and cathode elements includes capacitively coupling the anode elements, capacitively coupling the cathode elements, capactively coupling an anode element to a cathode element, and energizing the RF applicator to generate an RF field between anode and cathode elements wherein liquid residing within the field will be dielectrically heated.

A method of fabrication processing a pre-preg material includes applying electromagnetic heating to a composition including a fiber and a resin. The electromagnetic heating is conducted with at least one fringing field capacitor utilizing radio frequency (RF) alternating current (AC) and controlling cross-linking of the resin in the composition via the electromagnetic heating.

Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

A radio frequency heating apparatus (100) having a cooking cavity (112) dividable into at least two sub-cavities (116, 118), a removable partition (114) for thermally insulating the at least two sub-cavities (116, 118), a rail (128) provided along a boundary of the cavity (112) for supporting the removable partition (114), and at least one radio frequency generator configured to transmit radio frequency radiation into at least one of the at least two sub-cavities (116, 118). The rail (128) is corrugated with a set of grooves or ridges (138), and a perimeter of the partition (114) is corrugated with a set of grooves or ridges (136) complementary to the grooves or ridges (138) of the rail (128).

A radio frequency heating apparatus (100) having a cooking cavity (112) dividable into at least two sub-cavities (116, 118), a removable partition (114) for thermally insulating the at least two sub-cavities (116, 118), a rail (128) provided along a boundary of the cavity (112) for supporting the removable partition (114), and at least one radio frequency generator configured to transmit radio frequency radiation into at least one of the at least two sub-cavities (116, 118). The rail (128) is corrugated with a set of grooves or ridges (138), and a perimeter of the partition (114) is corrugated with a set of grooves or ridges (136) complementary to the grooves or ridges (138) of the rail (128).

By, according to the invention, producing a food product tray (1) with a lid (2) using a basic material (3) such as aluminum, and providing said material (3) with a coating (4) comprising at least two layers (9 and 10), of which at least one of the materials has a high emission value, it is possible with a suitable dimensioning and placement of the coating (4) on the inner and/or outer side of the tray (1) and the lid (2) to obtain a hitherto unknown precise heating of the individual food products within the same heating time in an oven (12). The oven (12) has heating elements (14-16) which may abut against the sides and bottom of the tray as well as against the lid (2), said heating elements (14-16) may have a zonal heat emission in order to obtain the best possible cooking of the food. A QR code (20) on the lid (2) readable by the oven (12) allows for programming the oven with a view to both heat exposure intensity and position of the heat exposure in relation to the food products (6A and 7A) in the tray (1).