A method and device for freezing food items in a controlled and homogeneous manner. The method and device use plate freezers to bring the food items in a regulated manner through the whole freezing process.

The present application provides a control method for a heating device and the heating device itself. The control method includes: controlling the electromagnetic wave generation system to adjust the frequency of the electromagnetic waves it generates within an alternative frequency range at a test power, obtaining reflection parameters corresponding to each frequency generated by the electromagnetic wave generation system, and determining an initial frequency based on the reflection parameters; controlling the electromagnetic wave generation system to generate electromagnetic waves at a heating power and the initial frequency; wherein the test power is less than the heating power.

A composition and method of making a label friendly starch blend includes a composition having greater than 50 weight percent of a heat moisture treated (HMT) potato starch and less than 50 weight percent of a native tapioca starch. In an example, the starch blend includes between about 60 and about 70 weight percent of the HMT potato starch and between about 30 and about 40 weight percent of the native tapioca starch. The starch blends disclosed herein can be suitable for use in a variety of food products, including, but not limited to, tomato-based sauces, cheese sauces, Asian-style sauces, and gravies, particularly for use in freezer meals. The food products containing the starch blends disclosed herein exhibit favorable properties after being cooked, stored in the freezer and then heated prior to consumption. Observations included favorable viscosity, favorable texture and an absence of syneresis.

A composition and method of making a label friendly starch blend includes a composition having greater than 50 weight percent of a heat moisture treated (HMT) potato starch and less than 50 weight percent of a native tapioca starch. In an example, the starch blend includes between about 60 and about 70 weight percent of the HMT potato starch and between about 30 and about 40 weight percent of the native tapioca starch. The starch blends disclosed herein can be suitable for use in a variety of food products, including, but not limited to, tomato-based sauces, cheese sauces, Asian-style sauces, and gravies, particularly for use in freezer meals. The food products containing the starch blends disclosed herein exhibit favorable properties after being cooked, stored in the freezer and then heated prior to consumption. Observations included favorable viscosity, favorable texture and an absence of syneresis.

A food management system is provided. The food management system includes a plurality of electrodes arranged to be spaced apart from each other with food therebetween, a frequency modulator configured to adjust a frequency of power supplied to the plurality of electrodes, memory, comprising one or more storage media, storing instructions, and at least one processor communicatively coupled to the plurality of electrodes, the frequency modulator, and the memory, wherein instructions, when executed by the at least one processor individually or collectively, cause the food management system to control the frequency modulator such that power at each of a plurality of frequencies is sequentially supplied to the plurality of electrodes, determine a resonance frequency based on an impedance of the food at each frequency, determine a state of the food based on the resonance frequency of the food, and perform an operation corresponding to the determined state of the food.

A food management system is provided. The food management system includes a plurality of electrodes arranged to be spaced apart from each other with food therebetween, a frequency modulator configured to adjust a frequency of power supplied to the plurality of electrodes, memory, comprising one or more storage media, storing instructions, and at least one processor communicatively coupled to the plurality of electrodes, the frequency modulator, and the memory, wherein instructions, when executed by the at least one processor individually or collectively, cause the food management system to control the frequency modulator such that power at each of a plurality of frequencies is sequentially supplied to the plurality of electrodes, determine a resonance frequency based on an impedance of the food at each frequency, determine a state of the food based on the resonance frequency of the food, and perform an operation corresponding to the determined state of the food.

The present invention provides a defrosting container with a simple structure that can be manufactured inexpensively and that can stably achieve desirable defrosting of frozen sushi and a preparation method for the frozen sushi using the defrosting container. A defrosting container (1) for frozen sushi includes: a lid member (2); an intermediate bottom member (3) on which the frozen sushi is disposed with a sushi topping placed above; and a lower bottom member (4) that can accommodate water, wherein heating with a microwave oven is performed in a state in which water (6) is accommodated under the intermediate bottom member with which sushi rice of the frozen sushi (5) is in contact. The preparation method includes a step of pouring water in the lower bottom member (4) to achieve a state in which the water (6) is accommodated under the intermediate bottom member (3) with which the sushi rice of the frozen sushi (5) is in contact; and a step of heating the frozen sushi contained in the defrosting container (1) in a state in which water is poured in the lower bottom member with a microwave oven.

The present invention provides a defrosting container with a simple structure that can be manufactured inexpensively and that can stably achieve desirable defrosting of frozen sushi and a preparation method for the frozen sushi using the defrosting container. A defrosting container (1) for frozen sushi includes: a lid member (2); an intermediate bottom member (3) on which the frozen sushi is disposed with a sushi topping placed above; and a lower bottom member (4) that can accommodate water, wherein heating with a microwave oven is performed in a state in which water (6) is accommodated under the intermediate bottom member with which sushi rice of the frozen sushi (5) is in contact. The preparation method includes a step of pouring water in the lower bottom member (4) to achieve a state in which the water (6) is accommodated under the intermediate bottom member (3) with which the sushi rice of the frozen sushi (5) is in contact; and a step of heating the frozen sushi contained in the defrosting container (1) in a state in which water is poured in the lower bottom member with a microwave oven.