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.

The disclosure relates to products and methods for improving the performance of cereal manufactured with silk solutions and powders containing silk fibroin obtained from silk inputs. The coatings, or otherwise incorporated silk fibroin, can be used to improve the shelf life of cereals, reduce the glycemic index of cereals, and to improve the performance of those cereals in areas valued by consumers.

The disclosure relates to products and methods for improving the performance of cereal manufactured with silk solutions and powders containing silk fibroin obtained from silk inputs. The coatings, or otherwise incorporated silk fibroin, can be used to improve the shelf life of cereals, reduce the glycemic index of cereals, and to improve the performance of those cereals in areas valued by consumers.

A frozen food is provided that requires neither addition of water nor large cookware such as a pot, an electromagnetic cooker and a gas stove; is easy to eat; can be stored for a long period; does not cause loosening and uneven heating of the noodle; and makes it possible to enjoy an aromatic and authentic taste in a simple manner only by heating in a microwave oven. It was found that a plurality of chunks of frozen soup having a specific size are placed at a higher position with respect to a frozen noodle, so that a frozen food that makes it possible to enjoy an authentic taste as a hot noodle simply by microwave cooking can be provided, and these findings have led to the present invention.

A cooking appliance including a temperature sensing system having an upper housing having a first heating surface and a lower housing having a second heating surface includes a temperature sensing probe, a control panel and a control unit in electrical communication with the temperature sensing probe and the control panel. The temperature sensing probe is removably received by the upper housing and extends through the first heating surface. The control panel has one or more input buttons for allowing a user to select at least one input parameter including a desired internal temperature of a food item.

A cooking appliance including a temperature sensing system having an upper housing having a first heating surface and a lower housing having a second heating surface includes a temperature sensing probe, a control panel and a control unit in electrical communication with the temperature sensing probe and the control panel. The temperature sensing probe is removably received by the upper housing and extends through the first heating surface. The control panel has one or more input buttons for allowing a user to select at least one input parameter including a desired internal temperature of a food item.

The invention relates to method for preparing a foodstuff in a food processing system (100), the system comprising solid state radio frequency cooking means (51) that transmits an electromagnetic wave to a food substrate and a cavity where the food is cooked, the method monitoring the return power losses, which are the difference between the power emitted by the solid state radio frequency cooking means (51) and the reflected power in the cavity, for optimising the delivery of the radio frequency power to the food substrate by controlling and adjusting at least two parameters: the emitted frequency of the solid state radio frequency cooking means (51) and the distance of the cooking means (51) to the food substrate. In the method of the invention, the dielectric properties, the water content and/or the compaction of the food substrate are monitored throughout the preparation method.

A modular robotic kitchen system is conveniently adaptable to perform a wide range of cooking applications. The modular robotic kitchen system can include a plurality of discrete modular units organized in a small footprint such that multiple types of cooking applications can be performed without a need to replace the modular units. Exemplary modular units include an ingredient module, robotic arm module, assembly and packaging module, and warming module. Optionally a transport unit or sled moves the modules into position. The modular kitchen system includes a central processor operable to carry out different cooking applications upon downloading software corresponding to the specific cooking application and without retooling the existing modules. Related methods are also described.

A modular robotic kitchen system is conveniently adaptable to perform a wide range of cooking applications. The modular robotic kitchen system can include a plurality of discrete modular units organized in a small footprint such that multiple types of cooking applications can be performed without a need to replace the modular units. Exemplary modular units include an ingredient module, robotic arm module, assembly and packaging module, and warming module. Optionally a transport unit or sled moves the modules into position. The modular kitchen system includes a central processor operable to carry out different cooking applications upon downloading software corresponding to the specific cooking application and without retooling the existing modules. Related methods are also described.

The packaging wrapper for gluten-free food products includes a multilayer sheet, including in turn one layer of polymeric material having at least one aperture and a layer of porous filter material coupled to the layer of polymeric material and positioned so as to cover the aperture.