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.

The present disclosure relates to a method for producing pulp-containing juice, which may produce pulp-containing juice without loss of nutrients while maintaining the flavor and color of a raw material. The method includes squeezing raw material for juice to obtain juice and sterilizing the juice by non-thermal high-pressure processing. Thus, the method may inactivate microorganisms or enzymes, maintain the quality of the juice in a fresh state, and prevent the flavor and nutrients of the raw material from being lost by high-temperature sterilization. In addition, through a quick freezing process, it is possible to prevent the layer separation phenomenon from occurring, prevent the nutrients from being destroyed by temperature changes, and maintain the uniform color of the pulp-containing juice even without using a colorant. A user can conveniently drink the pulp-containing juice produced by this method while feeling the flavor of the fruit thereof without loss of nutrients.

This application relates to a sweetening composition and a preparation method and use thereof. The method includes steps of obtaining mesophyll fragments of Rubus suavissimus S. Lee, extracting with water as a solvent, removing phenolic hydroxyl-containing components, concentrating, purifying, and water-phase crystallization to obtain a sweetening composition. The sweetening composition is white in color, with unobvious bitterness astringent taste. The sweetening composition contains 50% to 99% of Rubusoside based on a dry weight, and has an absorbance of less than 0.4 at a wavelength of 270 to 370 nm after being dissolved and prepared into an aqueous solution (with a solid content of 1%, w/w). By removing bitter glycosides and phenolic hydroxyl-containing components, this application makes the flavor of the sweetening composition better. In the preparation process of the sweetening composition of the this application, only purified water is used and no organic solvents are used.

A method for defrosting frozen foods by recycling the water that is used to defrost the frozen foods. Food is first placed inside of a container and then water is pumped from the bottom of the container where the water is heated and by use of a pump and natural rise of heat allowed to flow around the food.

A high-frequency heating apparatus according to an embodiment of the present disclosure includes a heating chamber, an electrode, a high-frequency power supply, at least one matching element, and a controller. The heating chamber accommodates a heating target. The high-frequency power supply applies a high-frequency voltage to the electrode. The impedance matcher includes at least one matching element having a matching constant that is variable. The controller stops the high-frequency power supply to complete heating based on a temporal change of the matching constant of the at least one matching element. In this embodiment, a heating target can be heated efficiently.

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.

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.

A facility for thawing or tempering frozen food products, including: a chamber for receiving the products to be thawed or tempered, a fan for establishing a forced air flow in the chamber at a speed greater than or equal to 5 ms.sup.1, a heater for heating the products present in the chamber, including at least one of a device for injecting or creating steam in the chamber, a device for spraying, showering or misting hot water or water at room temperature, a device for mixing air on a hot heat exchanger or a heating resistor, and a high-frequency electromagnetic system, a device for cooling the air in the chamber including at least one of a device for injecting cold air via a dedicated inlet, a device for mixing air on a cold heat exchanger, and a device for misting, showering or spraying cold water in the chamber.

The present invention relates to a method of manufacturing a laver-like processed food using onions (Allium cepa L.), and more specifically, to a method of manufacturing a laver-like processed food using onions that has excellent texture and an improved flavor, wherein, according to the method of the present invention, after onions are molded into sheets and dried, the onion sheets are prevented from sticking to a laver mat for drying and being damaged when the onion sheets are separated from the laver mat, and in this way, a laver-like processed food that is thin and springy can be mass-produced without wasting raw ingredients.

A food defrosting tray includes a tray body on which a frozen food is adapted to be placed. The tray body is made of metal and includes a plurality of heat transfer pieces spaced in parallel. The food defrosting tray further includes two conjunction members which engage with first and second ends of the heat transfer pieces respectively. Each conjunction member includes a plurality of sheaths made of a pliable but strong material. Two adjacent sheaths are connected to each other through a collapsible portion so that the tray body and the conjunction members are collapsible and can be rolled up for better contact with a food material and preferable defrosting capability. Moreover, the foldable tray body allows the food defrosting tray to be rolled up easily for effective storage.