In a method for producing tablets for extraction of a liquid food product, a plurality of dosed amounts of a moistened powder ingredient are loaded into respective forming cavities of a multi-cavity forming device, the multi-cavity forming device is then introduced into a multimode cavity of a microwave oven, and thereafter the multi-cavity forming device is removed from the multimode cavity. The multimode cavity is prearranged in such a way that an irradiation of the microwaves thereinto causes heating of all dosed amounts of the ingredient in the respective forming cavities of the multi-cavity forming device, to form simultaneously a plurality of tablets each having a self-supporting structure.

In a method for producing tablets for extraction of a liquid food product, dosed and moistened amounts of a powder ingredient are heated while contained in respective confined volumes. The method comprises the steps of: providing the ingredient in powder form; loading dosed amount of the powder ingredient into respective forming cavities; moistening each dosed amount of the powder ingredient, only at a surface layer thereof, and heating the dosed and moistened amount of the ingredient while contained in the respective forming cavity.

The presently disclosed subject matter is directed to a system and method of extracting bioactive agents from biomass using continuous microwave-assisted extraction. The disclosed system includes a plurality of microwave modules that exposes the biomass to continuous microwave energy, and an extraction module to extract bioactive agents from the biomass. In some embodiments, the biomass is exposed to subcritical water treatment in the microwave modules. The disclosed system enables bioactive agent to be extracted effectively, in a relatively short period of time compared to conventional extraction methods and allows for an enhanced extraction yield.

Methods of making mixed allergen compositions, e.g., substantially aerobic organism free mixed allergen compositions, and the resulting allergen composition, are provided.

A method of preparing the instant whole wheat crisps includes: using whole wheat grains as raw materials, fully soaking the whole wheat grains to make the whole wheat grains absorb water until saturating, and then performing cooking, extruding, sheeting, and microwave vacuum drying to obtain the instant whole wheat crisps. In the present disclosure, no artificial additive is added in the processing process, and the wheat grains are extruded and dried at a low temperature, which conforms to the current trend of “clean label” foods. Moreover, the whole wheat grains are processed into crisps, which are unadulterated whole wheat foods and conforms to the current trend of whole grains.

Disclosed is a cooking apparatus for providing a cooking vessel suitable for a simmer cooking function. A cooking apparatus of the present invention includes a cooking room; a cooking vessel accommodated in the cooking room, and including a main body, and a heating element attached on a bottom of the main body and configured to be heated by microwaves to heat the main body; a microwave heater configured to radiate microwaves to the cooking vessel; an input device configured to receive a simmer cooking command; and a controller configured to repeatedly perform a process of turning on the microwave heater for a first time period, when the simmer cooking command is received through the input device, and turning off the microwave heater for a second time period when the first time period elapses, for a cooking time period, and configured to perform a keeping-warm process when a door does not open in a third time period after the cooking time period elapses.

The present disclosure discloses an artificial rice and a preparation method thereof. The method includes the following steps: pre-curing quinoa by microwave irradiation after pretreatment; evenly mixing the pre-cured taro whole powder and the pre-cured quinoa powder with a banana powder, a kiwifruit powder and a molecular distillation monoglyceride; and quantitatively adding a tempered composite material into a twin-screw extrusion machine through a feeder; setting a working temperature of a cavity of each machine section of the twin-screw extrusion machine, in which a temperature gradient in Zone I is 45° C. to 65° C., Zone II 75° C. to 95° C., Zone III 115° C. to 135° C., Zone IV 105° C. to 115° C., Zone V 20° C. to 35° C., a rotation speed of a screw is 120 rpm to 370 rpm; obtaining the artificial rice after drying and polishing.

A method of popping popcorn in a microwave includes operating an energy source to provide energy to a cooking chamber and detecting, by a microphone sensor, sound waves in the cooking chamber and providing an output signal indicative of the detected sound waves to a control unit. The control unit can determine that the output signal is indicative of a popping sound generated by popcorn kernels popping and control the energy source to stop providing energy to the cooking chamber based on the detected popping sounds.

A microwave cooking appliance and method for operating the same perform an adaptive thermal sensing cycle in which a temperature sensor is used to develop a temperature profile for food being heated or cooked at an intermediate point in the cycle, such that a duration and output level for a subsequent stage of the cycle may be determined at least in part based upon the temperature profile.

In an embodiment, an apparatus for heat treatment of food product by radio frequency (RF) includes a transmission line having: a center conductor that includes a stack of food product packages, and an outer shield that at least partially encloses the center conductor. An RF connector is electrically coupled with the center conductor and with a source of RF voltage.