A system for preparing food that includes a holder for holding the food and an apparatus. The apparatus includes a processing chamber that is RF-impermeable and air-impermeable, a holding device for holding the holder inside the processing chamber, an RF-antenna to radiate RF-energy to the inside of the processing chamber for heating the food inside the holder, a fan for circulating the air in the processing chamber through an air-permeable side and through the holder, and a heater to provide heat to the circulated air. The fan and the heater are to air fry the food inside the holder. The processing chamber includes a top shell having a top inner space and a top rim forming an access opening to the top inner space, and a bottom shell having a bottom inner space and a bottom rim forming an access opening to the bottom inner space. In a closed position, the top shell and the bottom shell are to envelop an interior space that includes the top inner space and the bottom space. The processing chamber is shaped such that the RF-wave has a node substantially at the top rim and/or the bottom rim in the closed position.

Provided is a process for heating at least one fluid by magnetic induction using at least one metal as a heat transfer medium. The metal is incorporated into the fluid to be heated as a packed bed. A high frequency alternating magnetic field (AC-field) of at least 50 kHz is applied for generating heat in at least a (thin) interfacial layer of the metal and the generated heat is subsequently transferred to the fluid to be heated.

Provided is a process for heating at least one fluid by magnetic induction using at least one metal as a heat transfer medium. The metal is incorporated into the fluid to be heated as a packed bed. A high frequency alternating magnetic field (AC-field) of at least 50 kHz is applied for generating heat in at least a (thin) interfacial layer of the metal and the generated heat is subsequently transferred to the fluid to be heated.

A device for continuously heating foodstuffs includes a channel arranged to receive an electrically conductive liquid. Side walls of the channel include mutually opposite electrodes that are arranged in pairs which are connected to a current source. A first pair of mutually the opposite electrodes is arranged on the side walls of the channel at a distance along the channel. A second pair of mutually opposite electrodes is arranged in electrical contact with the interior of the channel. Each pair of electrodes is electrically connected to a respective one of separate secondary windings of a transformer of the current source. The secondary windings are arranged to be excited by at least one primary winding.

A device for continuously heating foodstuffs includes a channel arranged to receive an electrically conductive liquid. Side walls of the channel include mutually opposite electrodes that are arranged in pairs which are connected to a current source. A first pair of mutually the opposite electrodes is arranged on the side walls of the channel at a distance along the channel. A second pair of mutually opposite electrodes is arranged in electrical contact with the interior of the channel. Each pair of electrodes is electrically connected to a respective one of separate secondary windings of a transformer of the current source. The secondary windings are arranged to be excited by at least one primary winding.

A beverage nucleator system for a supercooled beverage container may include a frame for receiving a beverage container and an ultrasonic device positioned therein. The frame may include a beverage container aperture therein sized to allow direct contact between an ultrasonic transmitter coupled to the ultrasonic device and a closure on the container. The ultrasonic transmitter may operate at a 28 kHz frequency with a power of 5 W for 1-5 seconds. The beverage nucleator system can operate without requiring a fluid or gel transmission medium.

A beverage nucleator system for a supercooled beverage container may include a frame for receiving a beverage container and an ultrasonic device positioned therein. The frame may include a beverage container aperture therein sized to allow direct contact between an ultrasonic transmitter coupled to the ultrasonic device and a closure on the container. The ultrasonic transmitter may operate at a 28 kHz frequency with a power of 5 W for 1-5 seconds. The beverage nucleator system can operate without requiring a fluid or gel transmission medium.

The invention relates to a method for treating a food product by non-conventional resistive heating using. contact with spaced-apart electrically conductive electrodes connected to a power source that regulates current to the electrodes by pausing heating of the food product to a predetermined temperature. The electrodes are configured into two groups at a first distance from one another. Each electrode group has individual electrodes, similar to a comb-like set of needles, wherein neighboring needles of each group are at a second distance from one another that is greater than or equal to the first distance. Each set of needles penetrates the food product such that points of the needles leave penetration points, wherein the food product is accommodated in a space between two conveyor belts and the individual electrodes extend from at least one of the conveyor belts in the direction of the opposite conveyor belt.

The inventors have discovered that coffee berry juice, produced from whole coffee berries, can produce a distinct taste and chemical profile when compared to coffee and coffee berry extract products. The disclosed invention is directed to coffee berry juice products and methods of producing a coffee berry juice product. Especially preferred methods include use of whole coffee berries with increased concentrations of caffeine, chlorogenic acid and terpenes.

The inventors have discovered that coffee berry juice, produced from whole coffee berries, can produce a distinct taste and chemical profile when compared to coffee and coffee berry extract products. The disclosed invention is directed to coffee berry juice products and methods of producing a coffee berry juice product. Especially preferred methods include use of whole coffee berries with increased concentrations of caffeine, chlorogenic acid and terpenes.