The present invention relates to a method of thawing and an apparatus for performing the method.

The present invention relates to a method of thawing and an apparatus for performing the method.

Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.

Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.

An apparatus and a method of defrosting frozen items, is provided. The apparatus and method utilizes a fluid flow system and method, such as a fluid-push/pull system in which generally an entire volume of fluid is pushed or pulled through a cavity in which frozen items are located and/or a continuous motion system in which fluid is circulated within a fluid tank of the system.

An apparatus and a method of defrosting frozen items, is provided. The apparatus and method utilizes a fluid flow system and method, such as a fluid-push/pull system in which generally an entire volume of fluid is pushed or pulled through a cavity in which frozen items are located and/or a continuous motion system in which fluid is circulated within a fluid tank of the system.

The present invention relates to a method for manufacturing a porous red ginseng. The porous red ginseng according to the present invention forms a uniform porosity therein and thus obtains a crispy mouthfeel and an excellent flavor without an additional process such as an addition of fructose, etc., such that the resulting red ginseng may be not only directly eaten as an original form or slices of the red ginseng, but also have a very high content of ginsenoside and a low content of moisture therein, thus achieving a very excellent storage quality.

The present invention relates to a method for manufacturing a porous red ginseng. The porous red ginseng according to the present invention forms a uniform porosity therein and thus obtains a crispy mouthfeel and an excellent flavor without an additional process such as an addition of fructose, etc., such that the resulting red ginseng may be not only directly eaten as an original form or slices of the red ginseng, but also have a very high content of ginsenoside and a low content of moisture therein, thus achieving a very excellent storage quality.

Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.

Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.