A method for processing articles using a microwave heating system includes obtaining an operating profile for heating a type of article using the microwave heating system. The operating profile includes a temperature-time profile for a target F.sub.0 value and a group of set point values for achieving the temperature-time profile, the group of set point values including a target for a control parameter of the microwave heating system. Using a control system operatively coupled to the microwave heating system, the microwave heating system is operated in accordance with the group of set point values such that each of the articles achieves an F.sub.0 value that is greater than or equal to the target F.sub.0 value.

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.

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.

The invention provides a heat treatment system (1000) comprising a heat treatment apparatus (1) and a product transport system (200), wherein the heat treatment apparatus (1) comprises (i) a duct (100) having a duct axis (110), wherein the duct (100) is configured for holding a liquid (2), and (ii) an RF heating zone (5) comprising a main electrode (410) and a first counter electrode (420) configured for functionally connecting to an RF generator (400) to generate during operation a first electric field (490) in the duct (100) between the main electrode (410) and the first counter electrode (420) parallel to the duct axis (110); the product transport system (200) comprises an electric field guiding element (440) comprising an electrically conductive material (401), wherein the electric field guiding element is configured to be electrically insulated from the electrodes (410, 420) during transport through the duct (100); and the product transport system (200) is configured to transport a product (60) and the electric field guiding element (440) through the duct (100).

The invention provides a heat treatment system (1000) comprising a heat treatment apparatus (1) and a product transport system (200), wherein the heat treatment apparatus (1) comprises (i) a duct (100) having a duct axis (110), wherein the duct (100) is configured for holding a liquid (2), and (ii) an RF heating zone (5) comprising a main electrode (410) and a first counter electrode (420) configured for functionally connecting to an RF generator (400) to generate during operation a first electric field (490) in the duct (100) between the main electrode (410) and the first counter electrode (420) parallel to the duct axis (110); the product transport system (200) comprises an electric field guiding element (440) comprising an electrically conductive material (401), wherein the electric field guiding element is configured to be electrically insulated from the electrodes (410, 420) during transport through the duct (100); and the product transport system (200) is configured to transport a product (60) and the electric field guiding element (440) through the duct (100).

Embodiments herein include processing systems for food products and related methods. In an embodiment, a food processing system is included with a continuous processing channel divided into a come-up chamber, a main electromagnetic wave (such as microwave) heating chamber, and a cool-down chamber. The continuous processing channel can define at least two separate portions oriented for vertical product movement. In various embodiments, the come-up chamber, the main electromagnetic wave heating chamber, and the cool-down chamber are at least partially filled with liquid. The system can further include a product conveyor mechanism to convey food products to be processed continuously along a conveyance path passing from the come-up chamber through the main electromagnetic wave heating chamber and to the cool-down chamber. The system can further include an electromagnetic wave energy emitting apparatus configured to emit electromagnetic wave energy into the main heating chamber. Other embodiments are also included herein.

Embodiments herein include processing systems for food products and related methods. In an embodiment, a food processing system is included with a continuous processing channel divided into a come-up chamber, a main electromagnetic wave (such as microwave) heating chamber, and a cool-down chamber. The continuous processing channel can define at least two separate portions oriented for vertical product movement. In various embodiments, the come-up chamber, the main electromagnetic wave heating chamber, and the cool-down chamber are at least partially filled with liquid. The system can further include a product conveyor mechanism to convey food products to be processed continuously along a conveyance path passing from the come-up chamber through the main electromagnetic wave heating chamber and to the cool-down chamber. The system can further include an electromagnetic wave energy emitting apparatus configured to emit electromagnetic wave energy into the main heating chamber. Other embodiments are also included herein.

The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.

The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.

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.