Methods of heating compositions comprising at least 20% (w/w) individually distinguishable edible inclusions are provided herein. The method of heating as disclosed herein comprises applying a first ohmic heating treatment to the composition, wherein the composition has at the end of the first ohmic heating treatment a temperature from 60° C. to 95° C.; applying a first holding step to the composition, wherein the temperature of the composition is at most 5° C. lower than the temperature of the composition after the first ohmic heating treatment; applying a second ohmic heating treatment to the composition, wherein the composition has at the end of the second ohmic heating treatment a temperature ranging from 75° C. to 110° C.; and applying a second holding step to the composition, wherein the temperature of the composition is at most 5° C. lower than the temperature of the composition after the second ohmic heating treatment, wherein the steps are performed as a continuous process with an initial back pressure of at least 4 bar.

A device having a first electrode and a second electrode arranged at a distance therefrom along the surface of the workpiece. At least the first electrode is arranged at a distance from the workpiece, which is preferably a foodstuff, and the distance is filled and bridged by a conductive liquid. The conductive liquid projects over the first electrode and the second electrode and establishes electrical contact of each electrode with the workpiece. The conductive liquid has the advantage, e.g. compared to a rigid contact surface, that an electrical contact is established independently of the surface shape of the workpiece, without the electrode itself having to be in contact with the workpiece.

A process of forming a reaction flavour solid composition, the process comprises the step of heating an aqueous slurry containing reaction flavour precursor compounds to form a reaction flavour, and concomitantly drying the slurry using microwave radiation to form a reaction flavour solid composition.

The invention relates to a method to manufacture meat-based matrices and the matrices obtained thereof useful as bait for ant control. The method of the invention comprises (a) cleaning and mincing or slicing meat; (b) cooking the meat; (c) dewatering the meat; (d) grinding and sifting the meat to obtain meat particles; and (e) adding sugar and a preservative. Additionally, a nitrate source and an active ingredient can be incorporated into the matrices.

The invention relates to a method to manufacture meat-based matrices and the matrices obtained thereof useful as bait for ant control. The method of the invention comprises (a) cleaning and mincing or slicing meat; (b) cooking the meat; (c) dewatering the meat; (d) grinding and sifting the meat to obtain meat particles; and (e) adding sugar and a preservative. Additionally, a nitrate source and an active ingredient can be incorporated into the matrices.

A line for heating, drying, disinfecting, pasteurizing and/or sterilizing a substance with an apparatus that includes at least one, preferably a multitude, solid-state radio frequency source(s) and a further heat treatment apparatus. A method for heating, drying, disinfecting, pasteurizing and/or sterilizing a substance with an apparatus that includes at least a solid-state RF energy source microwave heating step and a further heat treatment step.

A line for heating, drying, disinfecting, pasteurizing and/or sterilizing a substance with an apparatus that includes at least one, preferably a multitude, solid-state radio frequency source(s) and a further heat treatment apparatus. A method for heating, drying, disinfecting, pasteurizing and/or sterilizing a substance with an apparatus that includes at least a solid-state RF energy source microwave heating step and a further heat treatment step.

A method of treating a meat-substance containing a bone structure. The bone marrow is coagulated with microwaves generated by a solid-state RF energy source. The microwave heating may be carried out prior to a heat treatment of the meat-substance and/or may be carried out after slaughtering and before the fresh slaughtered meat-substance is frozen.

The invention relates to a production line for in-line processing of food products, comprising a food transport path that successively leads through: a brine unit; a liquid smoke unit; and a transit oven. The invention also relates to a method for in-line processing of food products, comprising the successive process step: moisturising the food products with a brine; moisturising the food products with a liquid smoke; and heating the food products.

Methods of heating compositions comprising at least 20% (w/w) individually distinguishable edible inclusions are provided herein. The method of heating as disclosed herein comprises applying a first ohmic heating treatment to the composition, wherein the composition has at the end of the first ohmic heating treatment a temperature from 60 C. to 95 C.; applying a first holding step to the composition, wherein the temperature of the composition is at most 5 C. lower than the temperature of the composition after the first ohmic heating treatment; applying a second ohmic heating treatment to the composition, wherein the composition has at the end of the second ohmic heating treatment a temperature ranging from 75 C. to 110 C.; and applying a second holding step to the composition, wherein the temperature of the composition is at most 5 C. lower than the temperature of the composition after the second ohmic heating treatment, wherein the steps are performed as a continuous process with an initial back pressure of at least 4 bar.