A microwave pasteurization facility for pasteurizing food products contained in packages that are hermetically sealed by an impermeable film, the facility including at least: - a microwave cavity; - a conveyor line conveying the packages through the microwave cavity; - at least one microwave generator designed to generate and propagate through the microwave cavity microwave radiation that heats the food products on the conveyor line; - a ventilation cooling system that injects cold air into the microwave cavity by means of at least one air distribution plenum transparent to the microwaves which extends continuously inside the microwave cavity, along and above the conveyor line, and is provided with holes for distributing air along and opposite the conveyor line.

A microwave pasteurization facility for pasteurizing food products contained in packages that are hermetically sealed by an impermeable film, the facility including at least: - a microwave cavity; - a conveyor line conveying the packages through the microwave cavity; - at least one microwave generator designed to generate and propagate through the microwave cavity microwave radiation that heats the food products on the conveyor line; - a ventilation cooling system that injects cold air into the microwave cavity by means of at least one air distribution plenum transparent to the microwaves which extends continuously inside the microwave cavity, along and above the conveyor line, and is provided with holes for distributing air along and opposite the conveyor line.

A method for enzyme deactivation in raw produce involves a computer-controlled two-step heating process using microwave and infrared systems. Initially, a monolayer of raw produce is conveyed through a microwave oven, maintaining relative humidity below a threshold, to achieve a first average temperature. Subsequently, the produce is transferred to an infrared oven, where the relative humidity is kept above the threshold, resulting in a second average temperature that is equal to or greater than the first. The method ensures efficient enzyme deactivation by adjusting the respective depth of produce monolayers, the intensity and duration of microwave and infrared exposure, and controlling temperature and humidity levels during the heating process.

A method for enzyme deactivation in raw produce involves a computer-controlled two-step heating process using microwave and infrared systems. Initially, a monolayer of raw produce is conveyed through a microwave oven, maintaining relative humidity below a threshold, to achieve a first average temperature. Subsequently, the produce is transferred to an infrared oven, where the relative humidity is kept above the threshold, resulting in a second average temperature that is equal to or greater than the first. The method ensures efficient enzyme deactivation by adjusting the respective depth of produce monolayers, the intensity and duration of microwave and infrared exposure, and controlling temperature and humidity levels during the heating process.

A radio frequency thawing device includes: an RF power amplification loop configured for outputting an RF power to a tuning loop, and the tuning loop configured for an impedance matching. The method includes: identifying a food material in the radio frequency thawing device to obtain a food material information; determining a target RF power and an initial thawing time of the radio frequency thawing device according to the food material information; adjusting the initial thawing time according to a mismatch frequency or reflection coefficient of the tuning loop to obtain a target thawing time, the mismatch frequency being used to characterize a frequency degree at which the tuning loop is triggered for impedance matching, the reflection coefficient being used to characterize a power consumption degree of the RF power amplification loop; thawing the food material according to the target RF power and the target thawing.

A radio frequency thawing device includes: an RF power amplification loop configured for outputting an RF power to a tuning loop, and the tuning loop configured for an impedance matching. The method includes: identifying a food material in the radio frequency thawing device to obtain a food material information; determining a target RF power and an initial thawing time of the radio frequency thawing device according to the food material information; adjusting the initial thawing time according to a mismatch frequency or reflection coefficient of the tuning loop to obtain a target thawing time, the mismatch frequency being used to characterize a frequency degree at which the tuning loop is triggered for impedance matching, the reflection coefficient being used to characterize a power consumption degree of the RF power amplification loop; thawing the food material according to the target RF power and the target thawing.

The present invention relates to a processing apparatus, in which a substance is preferably heated, cooked, dried, disinfected and/or pasteurized, sterilized. The present invention further relates to a method to treat a substance with radio-frequency waves.

The present invention relates to a processing apparatus, in which a substance is preferably heated, cooked, dried, disinfected and/or pasteurized, sterilized. The present invention further relates to a method to treat a substance with radio-frequency waves.

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 radiofrequency treatment system includes a first RF heating channel part upstream of a first cooling channel part, that is upstream of a second RF heating channel part. The radiofrequency treatment system provides radiofrequency waves to the flowable food product in the RF heating channel parts and cools the flowable food product in the cooling channel part, according to a temperature distribution. A temperature of the flowable food product in a cooling channel part downstream of a RF heating channel part is lower than the temperature of the flowable food product in the RF heating channel part upstream of that cooling channel part. Also, a temperature of the flowable food product in a RF heating channel part downstream of a set of a RF heating channel part and a cooling channel part is higher than of the flowable food product in the RF heating channel part of that set.