The present invention relates to a thawing-apparatus, in which a substance is preferably heated. The present invention further relates to a method to thaw a substance with radio-frequency waves.

The present invention relates to a thawing-apparatus, in which a substance is preferably heated. The present invention further relates to a method to thaw a substance with radio-frequency waves.

The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers that are arranged in series. The invention further relates to a process for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating in such apparatus comprising (a) continuously supplying the liquid product to the first heating chamber in series and flowing the liquid product continuously through the at least two heating chambers; (b) continuously generating an electrical current through the liquid product flowing through the heating chambers by continuously applying an electrical potential over each heating chamber, wherein the direction of the current is continuously alternated with a frequency of at least 500 Hz, to obtain heated liquid product; and (c) continuously discharging heated liquid product from the last heating chamber in series, wherein the liquid product has an electrical conductivity of at least 0.03 S/m.

The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers that are arranged in series. The invention further relates to a process for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating in such apparatus comprising (a) continuously supplying the liquid product to the first heating chamber in series and flowing the liquid product continuously through the at least two heating chambers; (b) continuously generating an electrical current through the liquid product flowing through the heating chambers by continuously applying an electrical potential over each heating chamber, wherein the direction of the current is continuously alternated with a frequency of at least 500 Hz, to obtain heated liquid product; and (c) continuously discharging heated liquid product from the last heating chamber in series, wherein the liquid product has an electrical conductivity of at least 0.03 S/m.

Structures and methods of using a microwave pasteurization device, as well as related non-linear waveguides. In some embodiments, an in-shell egg pasteurization device with a non-linear slotted waveguide. In some embodiments the non-linear slotted waveguide comprises shaped waveguide applicators. The shaped waveguide applicators may employ oval, lens, or plum shaped non-linear slots to improve efficiency and efficacy of pasteurizing in-shell eggs, live oysters, tomatoes, or blueberries while maintianly the quality and functional attributes of the raw product.

Structures and methods of using a microwave pasteurization device, as well as related non-linear waveguides. In some embodiments, an in-shell egg pasteurization device with a non-linear slotted waveguide. In some embodiments the non-linear slotted waveguide comprises shaped waveguide applicators. The shaped waveguide applicators may employ oval, lens, or plum shaped non-linear slots to improve efficiency and efficacy of pasteurizing in-shell eggs, live oysters, tomatoes, or blueberries while maintianly the quality and functional attributes of the raw product.

The present invention relates to a thawing-apparatus, in which a substance is preferably heated. The present invention further relates to a method to thaw a substance with radio-frequency waves.

An apparatus for cooking at least one egg with an eggshell, comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The holder comprises at least a first holder part and a second holder part being movable with respect to each other between a first position in which an egg with an eggshell can be positioned in the cavity to a second position wherein the holder parts enclose the cavity. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The apparatus comprises a container for holding the liquid and a dosing unit to add at least one component to the liquid.

An apparatus for cooking at least one egg with an eggshell, comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The holder comprises at least a first holder part and a second holder part being movable with respect to each other between a first position in which an egg with an eggshell can be positioned in the cavity to a second position wherein the holder parts enclose the cavity. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The apparatus comprises a container for holding the liquid and a dosing unit to add at least one component to the liquid.

Structures and methods of using a microwave pasteurization device, as well as related non-linear waveguides. In some embodiments, an in-shell egg pasteurization device with a non-linear slotted waveguide. In some embodiments the non-linear slotted waveguide comprises shaped waveguide applicators. The shaped waveguide applicators may employ oval, lens, or plum shaped non-linear slots to improve efficiency and efficacy of pasteurizing in-shell eggs, live oysters, tomatoes, or blueberries while maintianly the quality and functional attributes of the raw product.