Method and apparatus for industrial microwave (MW)-assisted thermal sterilization and pasteurization using solid-state MW generators. One or more phased array generators heat packaged foods or liquids conveyed in transport carriers through a processing liquid providing supplemental temperature control and hydrostatic pressure. Generator output signals are computer controlled, allowing phase and power-ratio modulation to both adjust interference patterns within heating cavities and shift focus of heating energy.

Method and apparatus for industrial microwave (MW)-assisted thermal sterilization and pasteurization using solid-state MW generators. One or more phased array generators heat packaged foods or liquids conveyed in transport carriers through a processing liquid providing supplemental temperature control and hydrostatic pressure. Generator output signals are computer controlled, allowing phase and power-ratio modulation to both adjust interference patterns within heating cavities and shift focus of heating energy.

The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers that are arranged in series. The invention further relates to a process for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating in such apparatus comprising (a) continuously supplying the liquid product to the first heating chamber in series and flowing the liquid product continuously through the at least two heating chambers; (b) continuously generating an electrical current through the liquid product flowing through the heating chambers by continuously applying an electrical potential over each heating chamber, wherein the direction of the current is continuously alternated with a frequency of at least 500 Hz, to obtain heated liquid product; and (c) continuously discharging heated liquid product from the last heating chamber in series, wherein the liquid product has an electrical conductivity of at least 0.03 S/m.

The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers that are arranged in series. The invention further relates to a process for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating in such apparatus comprising (a) continuously supplying the liquid product to the first heating chamber in series and flowing the liquid product continuously through the at least two heating chambers; (b) continuously generating an electrical current through the liquid product flowing through the heating chambers by continuously applying an electrical potential over each heating chamber, wherein the direction of the current is continuously alternated with a frequency of at least 500 Hz, to obtain heated liquid product; and (c) continuously discharging heated liquid product from the last heating chamber in series, wherein the liquid product has an electrical conductivity of at least 0.03 S/m.

A cooling apparatus that cools a cooling target object in a state in which an electromagnetic field or an electric field acts on the cooling target object is provided. The cooling apparatus includes a refrigeration machine to cool a cooling target object, an electromagnetic wave irradiation device to generate an electromagnetic field which acts on the cooling target object, a controller to control operations of the refrigeration machine and the electromagnetic wave irradiation device and perform a subcooling operation of cooling the cooling target object by using the refrigeration machine in a state in which the electromagnetic field is generated, and a temperature sensor to measure a temperature of the cooling target object. In the subcooling operation, the controller controls the intensity of the electromagnetic field generated by the electromagnetic wave irradiation device in accordance with the temperature measured by the temperature sensor.

The present invention relates to the field of food dehydration and production of snacks. In particular, the invention relates to a method for drying vegetables using microwaves in order to produce an improved dried product. The invention also relates to said dried vegetables and to the use thereof in the agro-food industry.

The present invention relates to the field of food dehydration and production of snacks. In particular, the invention relates to a method for drying vegetables using microwaves in order to produce an improved dried product. The invention also relates to said dried vegetables and to the use thereof in the agro-food industry.

A thermal increase system includes a cavity, a first electrode disposed in the cavity, a second electrode disposed in the cavity, and a self-oscillator circuit that produces a radio frequency signal that is converted into electromagnetic energy that is radiated into the cavity by the first and second electrodes. The self-oscillating circuit includes the first electrode and the second electrode. In an embodiment, the first electrode is a first plate in a capacitor structure and the second electrode is a second plate in the capacitor structure. The cavity and a load contained within the cavity operates as a capacitor dielectric of the capacitor structure. A resonant frequency of the self-oscillator circuit is at least partially determined by a capacitance value of the capacitor structure.

A thermal increase system includes a cavity, a first electrode disposed in the cavity, a second electrode disposed in the cavity, and a self-oscillator circuit that produces a radio frequency signal that is converted into electromagnetic energy that is radiated into the cavity by the first and second electrodes. The self-oscillating circuit includes the first electrode and the second electrode. In an embodiment, the first electrode is a first plate in a capacitor structure and the second electrode is a second plate in the capacitor structure. The cavity and a load contained within the cavity operates as a capacitor dielectric of the capacitor structure. A resonant frequency of the self-oscillator circuit is at least partially determined by a capacitance value of the capacitor structure.

The invention relates to a method (100) and apparatus for controlling the heating of food ingredients. The method comprises the step of measuring (110) the spectrum of energy absorption of the food ingredients in a given range of radio frequencies. The method also comprises the step of identifying (120), in said given range of radio frequencies, the radio frequency for which the food ingredients have the maximum energy absorption. The method also comprises the step of applying (130) an electrical field to the food ingredients, said electrical field having a radio frequency corresponding to said radio frequency for which the food ingredients have the maximum energy absorption. The step of measuring (110) comprises, for a plurality of selected radio frequencies in said given range of radio frequencies, the steps of: applying an electrical field on the food ingredients having a radio frequency corresponding to a given selected radio frequency in said plurality of selected radio frequencies; and, measuring the ratio between the energy of the radio frequency electrical field reflected or absorbed from the food ingredients, and the energy of the radio frequency electrical field applied to the food ingredients. The plurality of selected radio frequencies are selected from said given range of radio frequencies by the steps of: for each of said given range of radio frequencies, obtaining a penetration depth of an electrical field having a radio frequency corresponding to the given radio frequency into the food ingredients, and including the given radio frequency into the plurality of selected radio frequencies if the penetration depth of the electrical field having radio frequency corresponding to the given radio frequency is equal to or larger than the thickness of the food ingredients in the direction of the electrical field applied to the food ingredients. This invention allows reducing the heating time of food ingredients.