Disclosed are a heating device (100) and a refrigerator. The heating device (100) includes a cylinder body (110), a door body (120), an electromagnetic generating module (161) and a radiating antenna (150). A heating chamber (111) having a pick-and-place opening is defined in the cylinder body (110), and the heating chamber (111) is configured to place an object to be processed. The door body (120) is disposed at the pick-and-place opening and configured to open and close the pick-and-place opening. The electromagnetic generating module (161) is configured to generate an electromagnetic wave signal. The radiating antenna (150) is disposed in the cylinder body (110) and electrically connected with the electromagnetic generating module (161) to generate electromagnetic waves of a corresponding frequency according to the electromagnetic wave signal. Since the peripheral edge of the radiating antenna (150) is formed by smooth curves, the distribution area of the electromagnetic waves in a plane parallel to the radiating antenna (150) may be increased, and the electromagnetic waves may be prevented from being too concentrated, thereby avoiding the problems of local overheating and uneven temperature of food.

Disclosed is a heating device (100), including a cylinder body (110) provided with a pick-and-place opening, a door body (120) configured to open and close the pick-and-place opening, and an electromagnetic generating system. At least a part of the electromagnetic generating system is disposed in the cylinder body (110) or accessed into the cylinder body (110), so as to generate electromagnetic waves in the cylinder body (110) to heat an object to be processed. The heating device (100) further includes plastic components (130, 140) disposed on a propagation path of the electromagnetic waves. The plastic components (130, 140) are made of a non-transparent PP material to reduce the electromagnetic loss of the electromagnetic waves on the plastic components (130, 140) so as to indirectly increase the ratio of the electromagnetic waves acting on the object to be processed, thereby increasing the heating rate of the object to be processed.

Provided is a heating device. The heating device includes a cylinder body, a door body, an electromagnetic generating module and a radiating antenna. A heating chamber having a pick-and-place opening is defined in the cylinder body, and the heating chamber is configured to place an object to be processed. The door body is disposed at the pick-and-place opening and configured to open and close the pick-and-place opening. The electromagnetic generating module is configured to generate an electromagnetic wave signal. The radiating antenna is disposed in the cylinder body and electrically connected with the electromagnetic generating module to generate electromagnetic waves of a corresponding frequency according to the electromagnetic wave signal. The radiating antenna is configured to arch in a direction close to the object to be processed so as to eliminate the influence of an edge effect on the distribution uniformity of the electromagnetic waves in the heating chamber, and increase the energy density and distribution range of the electromagnetic waves while solving the problem of the production cost and improving the distribution uniformity of the electromagnetic waves.

Provided is a heating device. The heating device includes a cylinder body, a door body, an electromagnetic generating module and a radiating antenna. A heating chamber having a pick-and-place opening is defined in the cylinder body, and the heating chamber is configured to place an object to be processed. The door body is disposed at the pick-and-place opening and configured to open and close the pick-and-place opening. The electromagnetic generating module is configured to generate an electromagnetic wave signal. The radiating antenna is disposed in the cylinder body and electrically connected with the electromagnetic generating module to generate electromagnetic waves of a corresponding frequency according to the electromagnetic wave signal. The radiating antenna is configured to arch in a direction close to the object to be processed so as to eliminate the influence of an edge effect on the distribution uniformity of the electromagnetic waves in the heating chamber, and increase the energy density and distribution range of the electromagnetic waves while solving the problem of the production cost and improving the distribution uniformity of the electromagnetic waves.

Disclosed are a heating device and a refrigerator. The heating device includes: a cylinder body, in which a heating cavity is defined and configured to place an object to be processed; an electromagnetic generating module, configured to generate an electromagnetic wave signal; a radiating antenna, electrically connected with the electromagnetic generating module to generate electromagnetic waves of a corresponding frequency in the heating cavity according to the electromagnetic wave signal, so as to heat the object to be processed in the heating cavity; and a signal processing and measurement and control circuit, electrically connected with the electromagnetic generating module and disposed outside the cylinder body. In the heating device of the present invention, the signal processing and measurement and control circuit is disposed outside the cylinder body and does not occupy the space of the heating cavity inside the cylinder body, so that the size of the available space inside the heating cavity is greatly increased, thereby increasing the space utilization rate of the heating cavity. At the same time, the heat generated by the signal processing and measurement and control circuit during operation may be prevented from entering the heating cavity and being transferred to the object to be processed, thereby improving the heating uniformity.

Disclosed are a heating device and a refrigerator. The heating device includes: a cylinder body, in which a heating cavity is defined and configured to place an object to be processed; an electromagnetic generating module, configured to generate an electromagnetic wave signal; a radiating antenna, electrically connected with the electromagnetic generating module to generate electromagnetic waves of a corresponding frequency in the heating cavity according to the electromagnetic wave signal, so as to heat the object to be processed in the heating cavity; and a signal processing and measurement and control circuit, electrically connected with the electromagnetic generating module and disposed outside the cylinder body. In the heating device of the present invention, the signal processing and measurement and control circuit is disposed outside the cylinder body and does not occupy the space of the heating cavity inside the cylinder body, so that the size of the available space inside the heating cavity is greatly increased, thereby increasing the space utilization rate of the heating cavity. At the same time, the heat generated by the signal processing and measurement and control circuit during operation may be prevented from entering the heating cavity and being transferred to the object to be processed, thereby improving the heating uniformity.

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 revolutionized tuna process according to this invention generally comprising the steps of thawing of frozen tuna, de-heading and degutting, fileting, de-skinning, cleaning of the de-skinned tuna filet, pre-cooking, cooling, packing of the cleaned and pre-cooked tuna loin, and sterilizing the packed tuna loin or freezing the tuna loin. Not only does the process according to this invention reduces the energy utilization by half, it also significantly reduces the time required for cooking and cooling. Therefore, the whole processing time is significantly reduced from at least 8.0 hours in the conventional process to less than 30 minutes.

A revolutionized tuna process according to this invention generally comprising the steps of thawing of frozen tuna, de-heading and degutting, fileting, de-skinning, cleaning of the de-skinned tuna filet, pre-cooking, cooling, packing of the cleaned and pre-cooked tuna loin, and sterilizing the packed tuna loin or freezing the tuna loin. Not only does the process according to this invention reduces the energy utilization by half, it also significantly reduces the time required for cooking and cooling. Therefore, the whole processing time is significantly reduced from at least 8.0 hours in the conventional process to less than 30 minutes.