CN112425263A - 骨骼中骨髓的凝固 - Google Patents
骨骼中骨髓的凝固 Download PDFInfo
- Publication number
- CN112425263A CN112425263A CN201980035440.1A CN201980035440A CN112425263A CN 112425263 A CN112425263 A CN 112425263A CN 201980035440 A CN201980035440 A CN 201980035440A CN 112425263 A CN112425263 A CN 112425263A
- Authority
- CN
- China
- Prior art keywords
- meat
- bone marrow
- bone
- substance
- solid state
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 210000001185 bone marrow Anatomy 0.000 title claims description 44
- 210000000988 bone and bone Anatomy 0.000 title claims description 43
- 230000015271 coagulation Effects 0.000 title description 9
- 238000005345 coagulation Methods 0.000 title description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 75
- 239000000463 material Substances 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 33
- 239000007787 solid Substances 0.000 claims description 54
- 239000000126 substance Substances 0.000 claims description 54
- 238000010438 heat treatment Methods 0.000 claims description 36
- 230000005855 radiation Effects 0.000 claims description 19
- 238000007710 freezing Methods 0.000 claims description 16
- 230000008014 freezing Effects 0.000 claims description 16
- 238000010257 thawing Methods 0.000 claims description 6
- 238000003307 slaughter Methods 0.000 claims description 3
- 238000009529 body temperature measurement Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 description 14
- 235000013305 food Nutrition 0.000 description 12
- 238000001816 cooling Methods 0.000 description 8
- 238000010411 cooking Methods 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 235000013330 chicken meat Nutrition 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000002826 coolant Substances 0.000 description 3
- 244000144977 poultry Species 0.000 description 3
- 235000013594 poultry meat Nutrition 0.000 description 3
- 238000011144 upstream manufacturing Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000005672 electromagnetic field Effects 0.000 description 2
- 230000005670 electromagnetic radiation Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000007726 management method Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000005012 migration Effects 0.000 description 2
- 238000013508 migration Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 238000010186 staining Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000283903 Ovis aries Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000003491 array Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
- -1 object Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/80—Apparatus for specific applications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/031—Apparatus for drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
- A23B4/056—Smoking combined with irradiation or electric treatment, e.g. electrostatic smoking ; Apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/001—Details of apparatus, e.g. for transport, for loading or unloading manipulation, pressure feed valves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/003—Control or safety devices for sterilisation or pasteurisation systems
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
- A47J37/045—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with endless conveyors
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/02—Induction heating
- H05B6/06—Control, e.g. of temperature, of power
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
- H05B6/6467—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using detectors with R.F. transmitters
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/647—Aspects related to microwave heating combined with other heating techniques
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/66—Circuits
- H05B6/68—Circuits for monitoring or control
- H05B6/686—Circuits comprising a signal generator and power amplifier, e.g. using solid state oscillators
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/78—Arrangements for continuous movement of material
- H05B6/782—Arrangements for continuous movement of material wherein the material moved is food
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/04—Bone cleaning devices
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/08—Cleaning, e.g. washing, meat or sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B2206/00—Aspects relating to heating by electric, magnetic, or electromagnetic fields covered by group H05B6/00
- H05B2206/04—Heating using microwaves
- H05B2206/045—Microwave disinfection, sterilization, destruction of waste...
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B2206/00—Aspects relating to heating by electric, magnetic, or electromagnetic fields covered by group H05B6/00
- H05B2206/04—Heating using microwaves
- H05B2206/046—Microwave drying of wood, ink, food, ceramic, sintering of ceramic, clothes, hair
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02B—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO BUILDINGS, e.g. HOUSING, HOUSE APPLIANCES OR RELATED END-USER APPLICATIONS
- Y02B40/00—Technologies aiming at improving the efficiency of home appliances, e.g. induction cooking or efficient technologies for refrigerators, freezers or dish washers
Abstract
本发明涉及一种处理含有骨骼结构的肉类物质的方法。
Description
技术领域
本发明涉及一种处理诸如含有骨骼结构的肉类物质的食品的方法。
背景技术
我们今天吃的鸡处于六到八周龄之间,并且与大龄鸡相比,其具有欠发育的更多的多孔骨。鸡骨内的骨髓呈紫色。在加热例如鸡腿的产品的情况下,例如在涂覆这些产品之后,骨中的紫色骨髓通过多孔骨泄漏并且泄漏到肉中。骨头和相邻肉的表面变成深红色/紫色或甚至黑色,这是可见的且不美观的。
发明内容
因此,本发明的目的是提供一种不包括根据现有技术中的缺陷的方法。
该问题通过处理含有骨骼结构的肉类物质的方法来实现,其中,用由固态RF能量源生成的微波凝固骨髓。
本发明涉及一种利用射频(radio frequency,RF)功率放大器中的固态射频晶体管处理肉类物质的方法。射频功率放大器是一种电子放大器,其将低功率射频信号转换成高功率信号。通常,RF功率放大器驱动发射器的天线。天线可以耦合到波导和/或位于波导中,其中天线可以将微波辐射到波导中,该波导优选被设计为反射材料,并且可以将微波引导到所需位置,例如引导到其中放置待处理物质的产品腔室中。与磁控管相比,固态RF能量技术的优点是归因于先进的控制系统的低电压驱动、半导体可靠性以及较低的能量消耗。在本发明的情况下,该设备用于凝固,该凝固例如用于加热、蒸煮、干燥消毒、巴氏杀菌和/或消毒物质。
所有描述的实施例都针对由固态RF能量源产生的微波,但是所描述的实施例也可以应用由磁控管产生的微波。
肉类物质可以是例如来自食用牛、猪、家禽的肉。肉类物质是骨骼结构处的肉,其中该骨骼结构至少部分地被肉包围。具有骨骼结构的肉类物质的典型示例是家禽翅膀、家禽腿、猪或羔羊的腿和/或鱼。该骨骼包含骨骼结构和骨髓,其中,该骨骼结构包围骨髓。肉类物质优选是新鲜的肉类物质,例如,刚刚屠宰的肉或屠宰后不久的肉,优选不被进一步加工,但优选进行清洗和/或消毒。
晶体管技术产生强大的RF场。优选地,将应用多个RF源,该源可以被单独地控制并且优选地彼此相关。例如,在通过管道泵送物质的应用中,通过控制电磁场可以实现物质的逐渐加热,控制电磁场的方式是通过精准地控制功率水平、频率和相位与时间的关系以实现均匀的能量分布。通常,在物质、物体、物质流或物体流的某一点处的负载变化的情况下,控制器可以控制该某一点中的特定参数,以便校正负载变化的不利影响。例如,在烹饪期间,负载将不断变化,这种负载变化将经由天线通过测量反射能量来检测。控制系统将比较经由天线发射的能量和反射的能量,并据此调整待由天线发射的能量。例如,如果在产品室中没有负载,则没有能量被吸收,天线接收反射的能量,控制单元将停止向产品室发射新的能量。利用固态RF能量源,可以控制每个天线的幅度、频率、相位与时间和/或方向、和/或发射的总辐射能量。这种基于对待加热物质的某些点的热需求的快速响应的先进能量管理系统防止内部部件的损坏,并防止具有不均匀能量分布的不受控制的物质处理。由于有效利用能量使得能量损失较少,固态RF能量源的另一优点是提高了待处理物质的产量。
令人惊奇的是,已经发现,通过使用由固态RF能量源生成的微波将骨髓凝固在骨内,可以减少骨髓的泄漏或优选地停止骨髓的泄漏。优选地,控制由固态RF能量源生成的微波辐射,使得围绕骨骼的肉仅被加热到非常小的程度。其温度优选在处理骨骼期间升高小于10℃。
另外,可以在其他热处理设备中处理肉类物质。在该热处理设备中,优选将该物质蒸煮、烤制、油炸、烟熏和/或烘烤。相对于物质流,该其他热处理设备位于该固态射频源的下游;即在进一步的热处理步骤之前,用固态RF能量源生成的微波对骨骼进行处理。
优选在包括按顺序设置的几个处理步骤的生产线中处理肉类物质。物质在生产线的开始处被供应到生产线,然后被连续地或半连续地通过生产线输送,直到到达生产线的末端,在该末端处,物质被排出和/或被包装。输送可以通过连接设备的传送机(例如传送带)完成。优选地,生产线包括公共控制单元,其控制单独的设备以及物质从一个设备/步骤到另一个设备/步骤的移交。
根据本发明的优选实施例,在其中处理骨髓的设备可以不只包括一个固态射频源,而是包括多个固态射频源。这可以通过使用一个或多个天线和/或一个或多个波导来实现。每个射频源可以优选地被单独供电,并且每个射频源可以优选地被单独地控制,更优选地被单独地闭环控制。可以控制频率、波长、相位与时间的关系、幅度、辐射方向和/或辐射功率的整体大小。
优选地,以n列和m行的阵列设置固态射频源,其中n是大于1的整数,m是大于或等于1的整数,优选地,固态射频在一行中等距离地布置和/或列也被等距离地布置。在多个源的情况下,固态射频可以随机布置。
优选地,围绕产品室的圆周等距离地设置固态射频源。在该室中,将放置待处理的可食用物质或将其输送通过该产品室。
根据优选实施例,生产线中的每个设备包括入口和出口,入口和出口彼此间隔开。优选可食用物质通过入口进入每个设备,通过设备,然后通过优选不同于入口的出口离开设备。
优选地,生产线中的每个设备包括输送物质经过设备的处理设备(例如固态射频源)的装置。这些装置可以是管和泵,该泵将物质泵送通过管。在本情况中,管是产品室。优选地,该管至少部分地由至少部分可透射的、优选地对于RF辐射是透明的材料制成。该管例如可以由塑料材料制成,优选地由食品级塑料材料制成。泵优选地以连续或半连续的流的形式泵送物质经过RF源。物质被泵送的速度优选地是可调节的,以便可以改变在产品室中的停留时间。该装置也可以是传送机,例如传送带,优选地是环形带或环形链,其中该链优选地不是由金属材料制成。该传送机优选地可至少部分地透射RF辐射。该传送机将可食用物质(优选地作为单独的部分)传送经过固态射频源。优选地,通过传送机连续地或间歇地输送物质。传送机的速度优选地是可调节的,以便可以改变在产品室中的停留时间。生产线的每个设备可以具有其自己的传送装置,特别是传送带,其将物质传送通过相应的设备。
至少一些传送机,优选每个传送机,适合于相应设备中的特定要求。产品优选地从一个传送机移交到另一个传送机。至少一个传送机可以包括在相应传送机上分配和/或聚集产品的装置,更优选地,根据特定处理步骤的需要在相应传送机上分配和/或聚集产品。
优选地,每个处理设备和/或生产线包括控制系统以控制单独的设备,例如固态射频源和/或输送装置。控制系统优选地包括一个或多个传感器,其信号用于控制一个或多个设备的参数,以便实现物质的所需处理。优选地,每个设备被单独地控制,但是优选地由公共生产线控制系统控制。优选地,利用一个或多个传感器来控制一个或多个固态射频源,优选地单独地和/或彼此相关地控制一个或多个固态射频源。例如,在通过管道泵送物体的应用中,通过控制电磁场可以实现物体的逐渐加热,控制电磁场的方式是通过精确地控制功率水平、频率和/或相位与时间的关系,从而例如在产品室或物质中实现均匀的能量分布。RF能量负载可以适应处理过程的进度。例如,在烹饪期间,RF能量负载可能改变。例如,通过测量反射能量,经由天线可以检测负载的这种变化。控制系统将比较经由天线发射的能量和反射的能量,并据此调整待由天线发射的能量。在每个固态RF能量源处,可以单独地和/或成组地控制幅度、频率、波长、相位与时间的关系和/或辐射的方向。天线可以用作传感器,例如用于检测从待处理的物质反射的辐射。
控制系统优选地控制至少一个固态射频源,使得其专门加热围绕骨骼结构的肉,使得其优选地达到60℃到100℃之间的温度,更优选地达到80℃到90℃之间的温度,并且无需加热骨骼结构与食品产品或食品物质的外表面之间的肉。该温度允许骨髓凝固。
传感器可以感测物质的一个或多个属性,例如其温度和/或由物质或物质的一部分(例如骨骼结构和/或围绕骨骼结构的肉)吸收的能量。一个传感器可以测量从物质反射的是何种辐射,例如频率。在物质在其处理(特别是利用RF辐射)期间被输送的情况下,沿着输送路径可以存在多个传感器。传感器的本地读数可以用于控制相应的本地处理设备,例如,固态射频源和/或在相应传感器上游和/或下游的固态射频源。
温度传感器可以测量物质内部的温度,优选是物质的核心温度和/或物质内部的温度分布和/或骨髓/骨骼结构的温度。在物质在其处理(特别是利用RF辐射)期间被输送的情况下,沿着输送路径可以存在多个传感器。传感器的本地读数可以用于控制相应的本地处理设备,例如,固态射频源和/或在相应传感器上游和/或下游的固态射频源。
该方法优选还包括在用固态射频源进行的骨髓凝固步骤的上游和/或下游的一个或多个处理步骤,该处理步骤改变肉类物质的稠度、形状和/或表面,该处理步骤例如冷冻、切割、研磨、注射、腌渍站,成形站,糊料站和/或腌泡站。这些站可以与传送机组合。
根据本发明,该肉类物质包括骨骼结构,其中,控制至少一个固态射频源以专门加热该骨骼结构。这可以例如通过控制至少一个RF能量源的频率、波长、相位与时间的关系、幅度、辐射方向和/或辐射功率的整体大小来实现,使得骨骼结构被专门加热,使得它们的温度快速增加,而优选地,物质的其他肉被较少地加热或优选地不被加热。
可以连续和/或间歇地输送肉类物质。它们可以成串、成阵列或成单独的部分被输送。
待处理的肉类物质的至少一个参数可以输入到控制系统中,并且控制单元相应地设定至少用于固态RF能量源微波加热步骤的参数。参数的一个示例是例如骨骼结构的尺寸,优选骨骼结构的平均尺寸,或骨骼结构的体积,优选相对于周围肉的体积和/或骨骼结构(特别是必须到达的骨髓)的温度。
优选在对物质进行热处理(优选在烤箱或油炸锅中进行)之前,或在物质冷冻之前,进行微波加热以实现凝固。
根据优选实施例,导致骨髓至少部分凝固的微波加热在屠宰之后并且优选地在新鲜屠宰的肉类物质被冷冻之前执行。即,用由固态RF能量源生成的微波处理屠宰的肉类物质,直到骨髓至少部分地、优选地完全地被凝固。只有在该处理步骤已经发生之后,产品才被冷冻,并且随后,例如在几天或几周之后,进行进一步的热处理步骤。
根据本发明的优选实施方案,将肉类物质解冻,然后进行热处理。优选地,在解冻期间加热骨髓,更优选地直到骨髓至少部分凝固,优选地完全凝固。
优选地,RF能量源的功率水平、频率、波长、相位与时间的关系、幅度、辐射功率的大小和/或方向被设置为使得辐射穿透肉和骨骼结构。更优选地,微波辐射不被骨骼结构和/或包围骨的肉吸收。
优选地,在微波加热以凝固骨髓期间测量骨骼结构和/或骨髓的温度。
根据本发明的优选实施例,肉类物质的肉至少部分地、优选地全部地被冷冻而不冷冻骨骼,并且同时和/或随后,利用固态射频能量源产生的微波使骨髓凝固。
在不冷冻骨骼的情况下,将肉冷冻至0℃以下,不会使骨骼多孔且骨髓不会膨胀。另外,冷冻的肉对微波辐射更透明。在肉类物质被冷冻时进行骨髓的处理或随后进行骨髓的处理。肉类物质的肉不需要被完全冷冻。
优选地,在随后的步骤中,将肉类物质的肉优选地加热至60-100℃,更优选地加热至80-90℃。
根据权利要求10或11的方法,其中,物质被优选地冷冻至-10℃或更低。
附图说明
现在根据附图解释本发明。这些解释同样适用于本发明的所有实施例。
图1至图5各自描述了包括传送装置的热处理生产线1。
图6至图12各自描绘了本发明方法的实施例。
具体实施方式
图1示出了热处理设备1,其包括:传送装置10,这里是环形带,其穿过壳体8,这里是隧道形壳体,设置有彼此分开的入口21和出口20。物质11被传送经过至少一个、优选地多个固态RF能量源2。壳体8可以在传送方向上围绕待被热处理的物质11和/或围绕传送装置10延伸。壳体优选地包括用于传送装置10的在入口处和在出口处的槽。壳体8可以类似于法拉第笼,防止电磁波从壳体出来。至少内壁9,但优选地整个壳体8,可以由金属制成,优选地由例如不锈钢的钢制成,以屏蔽电磁辐射。在优选实施例中,壳体8在其内表面包括反射和/或吸收装置,以至少部分地消除通过入口和/或出口进入壳体的来自外部源的辐射。反射和/或吸收装置避免了这种电磁辐射到达天线17。来自多个天线的辐射优选地不需要彼此屏蔽。
固态元件2/天线17的数量优选地取决于例如所需的加热功率、传送带的宽度、外壳的长度、物质11的数量和/或尺寸和/或稠度、物质在传送带上的位置、传送带的速度和/或热处理过程的期望精度和/或速度,特别是取决于热处理过程的均匀性。图1示出了具有位于每条以及全部食品物质生产线中的多个固态元件2/天线17的实施例。这里以阵列的方式提供的物质11从入口21被连续地或间歇地输送到出口20,并经过发射微波的固态RF能量源2,该微波加热物质11。优选地,沿着物质11的路径提供多行元件2/天线17,这里是五行元件2/天线17。优选地,等距离地提供多行固态元件2/天线17和/或每条线包括多个固态元件2/天线17,其优选地垂直于物质11的输送线布置。在每行中,优选地等距离地布置固态元件2。优选地,单独控制每个固态元件2和/或单独控制一条线中的每个固态元件2或一组固态元件2/天线17。
关于图2的实施例,可参考关于图1的公开内容。图2示出了一个实施例,其中热处理设备1设置有多个固态元件2/天线17,这里是在物质上方的三个固态元件2/天线17和在壳体8的两个侧壁中的一个侧壁上的两个固态元件2/天线17。在该示例中,物质被布置成阵列并作为阵列被传送经过固态元件2/天线17。
图3示出了在传送装置10上具有被随机定向的肉类物质的实施例。在其他方面,参考关于图1和图2的公开内容。
关于根据图4的实施例,参考根据先前的附图的公开内容。图4示出固态RF激励微波设备的实施例的横截面图和细节。固态能源2包括波导16和/或天线17,能源优选地与其中物质可以被(预)加热和/或(预)烹调的室14直接接触。优选地,设置微波透明屏蔽装置23以防止例如食品物质对波导和天线的污染。
关于根据图5的实施例,参考根据先前的附图的公开内容。图5示出了固态RF激励微波设备的实施例的剖视图,固态RF激励微波设备中设置了冷却室18,其连接到冷却回路,例如水冷却回路和/或气体冷却回路,优选为空气冷却回路。优选地提供如图4所示的屏蔽装置23,以保护固态元件2/天线17免受冷却介质的影响。尽管存在这种有效的能量管理,但是在高能量输出的情况下,例如在长时间运行时,可能需要对波导和所连接的天线的额外冷却。在另一未示出的实施例中,固态RF能量源可以被冷却和/或被供电。如果需要,这可以按每个RF能量源2进行此操作。固态RF能量源的冷却优选地由温度测量仪控制,该温度测量仪测量一个或多个RF能量源2的温度,并且基于该读数控制冷却剂的流体流动和/或冷却剂的温度。
图6描述了本发明方法的第一实施例。通过入口21将肉类物质提供到设备5中,其中通过由固态RF能量源生成的微波使肉结构的骨骼的骨髓至少部分地、优选地完全地被凝固。由于这种凝固,在随后的热处理步骤7中由于骨髓通过骨骼迁移到肉而导致的肉的着色被最小化。热处理步骤可以例如是油炸、烤制、烟熏、蒸煮和/或使食品物质受到热空气和/或过热蒸汽的撞击的热处理。随后,如箭头20所示,肉制品离开生产线,并且例如被冷冻和/或被包装。技术人员理解该热处理是可任选的。
图7描述了本发明方法的第二实施例。在本实例中,通过入口21将尚未被冷冻的刚屠宰的肉类物质提供到设备5中,在该设备中,通过由固态RF能量源生成的微波使肉类结构的骨骼的骨髓至少部分地、优选地完全地被凝固。随后,在肉类物质例如被包装之前,可以在冷冻器中冷冻3A肉类物质。
图8描述了本发明方法的第三实施例。通过入口21将肉类物质提供到解冻肉类物质的解冻器4中。在解冻之前、期间和/或之后,但优选在解冻期间,在同一设备中,通过由固态RF能量源生成的微波使肉类结构的骨骼的骨髓至少部分地、优选地完全地被凝固。由于这种凝固,在随后的热处理步骤7中由于骨髓通过骨骼迁移到肉而导致的肉的着色被最小化。热处理步骤可以是例如油炸、烤制、烟熏、蒸煮和/或使食品物质受到热空气和/或过热蒸汽的撞击的热处理。随后,如箭头20所示,肉制品离开生产线,并且例如被冷冻和/或被包装。技术人员理解该热处理是可选的。
图9描绘了本发明方法的第四实施例。首先将肉类物质冷冻3B,优选不冷冻骨骼结构和骨髓。通过将肉类物质冷冻在优选的0至-20℃的范围内,其将对微波高度透明。在下一步骤5中,将使用由固态RF能量源产生的微波能量,以使骨髓凝固。应当将骨骼结构周围的肉的温度升高至所需温度,优选在60℃至100℃之间(将细菌减少到安全水平)。由于冷冻的肉类物质,肉将积累较少的微波能量。下一步骤,将食品最终冷冻3A。
该过程对于产品的进一步加工是有利的,因为稍后将肉类物质仅需加热到例如72℃的温度,而骨髓/骨骼结构已经被烹饪到所需的温度,即骨骼不需要被加热。这将减少烤箱内的停留时间(缩短处理时间),从而减少食品物质水分蒸发并减少能耗。
图10描绘了类似于图9的本发明方法的第五实施例,除了在凝固5之后,该实施例中的物质将进行热处理步骤7。
图11描绘了本发明方法的第六实施例。肉类物质并且优选的不是骨髓/骨骼结构将同时被冷冻3B,并用固态RF能量源进行热处理,以使骨髓凝固5。该方法引起相对较小的冰晶,防止冰晶破坏骨骼结构。冷冻将从外部到内部进行,而骨髓的凝固将在内部进行。在该组合步骤3B/5之后和/或在骨髓的凝固5完成之后,将继续冷冻直到将包括骨髓的整个食品物质冷冻3A至合适的温度。
图12描绘了类似于图11的本发明方法的第七实施例,除了在冷冻3B/凝固5之后,该实施例中的物质将进行热处理步骤7。
所有描述的实施例都涉及由固态RF能量源产生的微波,然而,所描述的实施例也可以应用由磁控管产生的微波。
附图标记
1 处理设备、微波设备、热处理设备
2 固态RF能量源
3A 冷冻包括骨髓/骨骼结构的肉类物质
3B 冷冻肉类物质,并且优选地不冷冻骨髓/骨骼结构
4 解冻
5 固态RF能量源微波骨髓凝固
7 进一步热处理
8 壳体
9 壳体8的内壁
10 传送装置
11 产品、食品、物质
13 固态RF能量源微波干燥
14 产品室、烹饪室
16 波导
17 天线
18 冷却室
20 出口,退出口
21 入口
23 微波透明屏蔽装置
Claims (12)
1.一种处理肉类物质、优选地处理含有骨骼结构的新鲜肉类物质的方法,其特征在于,利用由固态射频能量源生成的微波使骨髓凝固。
2.根据权利要求1所述的方法,其特征在于,在所述肉类物质的热处理之前执行微波加热。
3.根据权利要求1或2所述的方法,其特征在于,在屠宰之后并且在新鲜屠宰的所述肉类物质被冷冻之前执行微波加热。
4.根据前述权利要求之一所述的方法,其特征在于,将所述肉类物质解冻,然后对所述肉类物质进行热处理。
5.根据权利要求4所述的方法,其特征在于,在解冻期间加热所述骨髓。
6.根据前述权利要求之一所述的方法,其特征在于,在烤箱或油炸锅中执行热处理,或者在冷冻所述物质之前执行热处理。
7.根据前述权利要求之一所述的方法,其特征在于,所述射频能量源的功率水平、频率、波长、相位与时间的关系、幅度、辐射功率的大小和/或方向被设置为使得辐射穿透肉和骨骼结构。
8.根据前述权利要求之一所述的方法,其特征在于,在微波加热期间测量骨骼结构和/或骨髓的温度。
9.根据权利要求8所述的方法,其特征在于,利用温度测量的信号来控制所述射频能量源。
10.根据前述权利要求之一所述的方法,其特征在于,在不冷冻骨骼的情况下,将所述肉类物质的肉至少部分地、优选地全部地冷冻,并且同时和/或随后,利用固态射频能量源产生的微波使骨髓凝固。
11.根据权利要求10所述的方法,其特征在于,在随后的步骤中,将所述肉类物质的肉优选地加热至60-100℃,更优选地加热至80-90℃。
12.根据权利要求10或11所述的方法,其特征在于,所述物质被优选地冷冻至-10℃或更低。
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP18174306 | 2018-05-25 | ||
EP18174306.3 | 2018-05-25 | ||
EP18195724.2 | 2018-09-20 | ||
EP18195724 | 2018-09-20 | ||
PCT/EP2019/063615 WO2019224391A1 (en) | 2018-05-25 | 2019-05-27 | Coagulation of the marrow in bones |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112425263A true CN112425263A (zh) | 2021-02-26 |
Family
ID=66625991
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201980035440.1A Pending CN112425263A (zh) | 2018-05-25 | 2019-05-27 | 骨骼中骨髓的凝固 |
CN201980035464.7A Pending CN112205074A (zh) | 2018-05-25 | 2019-05-27 | 固态射频技术与另一种食物热处理的结合 |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201980035464.7A Pending CN112205074A (zh) | 2018-05-25 | 2019-05-27 | 固态射频技术与另一种食物热处理的结合 |
Country Status (7)
Country | Link |
---|---|
US (2) | US20210307367A1 (zh) |
EP (2) | EP3804462A1 (zh) |
JP (2) | JP2021525440A (zh) |
CN (2) | CN112425263A (zh) |
BR (2) | BR112020023280A2 (zh) |
CA (2) | CA3098960A1 (zh) |
WO (2) | WO2019224392A1 (zh) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11412584B2 (en) | 2017-12-08 | 2022-08-09 | Alkar-Rapidpak, Inc. | Ovens with metallic belts and microwave launch box assemblies for processing food products |
WO2020223661A1 (en) * | 2019-05-02 | 2020-11-05 | Tomi Environmental Solutions, Inc. | Method and system for enhancing the efficacy using ionized/aerosolized hydrogen peroxide in reducing microbial populations, method of use thereof |
USD962082S1 (en) | 2019-10-29 | 2022-08-30 | Kraft Foods Group Brands Llc | Package |
US20210386899A1 (en) * | 2020-06-10 | 2021-12-16 | Rockwell Collins, Inc. | Phased array microwave sanitizer for pathogens |
USD979395S1 (en) | 2020-11-17 | 2023-02-28 | Kraft Foods Group Brands Llc | Package |
WO2023224935A1 (en) * | 2022-05-16 | 2023-11-23 | John Bean Technologies Corporation | Industrial carryover cooking |
CN115624199A (zh) * | 2022-10-09 | 2023-01-20 | 泉州新强食品有限公司 | 肉制品热处理工艺及装置 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3597228A (en) * | 1967-06-30 | 1971-08-03 | Cryodry Corp | Method of preparing precooked poultry pieces |
JPS63269963A (ja) * | 1987-04-30 | 1988-11-08 | Nichirei:Kk | 骨付き鶏肉の加工方法 |
JPH05308912A (ja) * | 1992-05-13 | 1993-11-22 | Nippon Flour Mills Co Ltd | 骨付肉によるフライ食品の製造方法 |
US6132783A (en) * | 1999-07-12 | 2000-10-17 | Rajapakse; Vinodh N. | Method of cooking bone-in poultry food items |
US6246040B1 (en) * | 1999-01-29 | 2001-06-12 | Bradley R. Gunn | Solid state RF generator for dielectric heating of food products |
Family Cites Families (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2264494A1 (en) * | 1974-03-20 | 1975-10-17 | Materiel Telephonique | Industrial microwave heater for food products - protects operator by automatically sealing heater during irradiation of product |
US4342788A (en) * | 1979-06-01 | 1982-08-03 | Campbell Soup Company | Method of cooking chicken parts |
US5334402A (en) * | 1990-08-03 | 1994-08-02 | Kansas State University Research Foundation | Heat processing of a product |
US5179265A (en) * | 1990-08-21 | 1993-01-12 | United Electric Controls Company | Cooking time control system for conveyor ovens |
KR20010109564A (ko) * | 2000-05-30 | 2001-12-12 | 구자홍 | 전자레인지 |
FR2837658B1 (fr) * | 2002-03-20 | 2004-08-06 | Rimm Technologies Corp N V | Procede de detection de la presence ou de la nature d'un produit dans un four micro-ondes |
US20040206755A1 (en) * | 2003-04-18 | 2004-10-21 | Hadinger Peter James | Microwave heating using distributed semiconductor sources |
JP2004353919A (ja) * | 2003-05-28 | 2004-12-16 | Matsushita Electric Ind Co Ltd | 調理器 |
US8653482B2 (en) * | 2006-02-21 | 2014-02-18 | Goji Limited | RF controlled freezing |
NL2000448C2 (nl) * | 2006-03-21 | 2010-09-13 | Sonder Food Systems B V | Inrichting voor het pasteuriseren van een massa voedingswaar. |
US20070246452A1 (en) * | 2006-04-20 | 2007-10-25 | Electrolux Home Products, Inc. | Variable speed convection in cooking applications |
WO2011070721A1 (ja) * | 2009-12-09 | 2011-06-16 | パナソニック株式会社 | 高周波加熱装置及び高周波加熱方法 |
JP2011156524A (ja) * | 2010-01-28 | 2011-08-18 | Kohnan Electronic Corp | 簡易形冷却式マイクロ波化学反応装置 |
WO2012073113A2 (en) * | 2010-11-29 | 2012-06-07 | Goji Ltd. | System, apparatus, and method for cooking using rf oven |
ES2661073T3 (es) * | 2011-07-15 | 2018-03-27 | Gea Food Solutions Bakel B.V. | Un dispositivo de tratamiento térmico que comprende una antena de radiometría de microondas |
NL2008879C2 (en) * | 2012-05-25 | 2013-11-26 | Top B V | Apparatus and process for heat treating a packaged food product. |
AU2015206065A1 (en) * | 2014-01-16 | 2016-07-28 | Gea Food Solutions Bakel B.V. | Measurement of dielectric properties during thawing or freezing of a food product |
US10368404B2 (en) * | 2014-03-21 | 2019-07-30 | Whirlpool Corporation | Solid-state microwave device |
AU2015256068B2 (en) * | 2014-05-07 | 2020-08-13 | Washington State University | Microwave sterilization or pasteurization |
KR20160028655A (ko) * | 2014-09-04 | 2016-03-14 | 알에프에이치아이씨 주식회사 | 영상처리를 이용한 화합물 반도체 전자레인지 |
-
2019
- 2019-05-27 WO PCT/EP2019/063616 patent/WO2019224392A1/en active Search and Examination
- 2019-05-27 JP JP2020565811A patent/JP2021525440A/ja active Pending
- 2019-05-27 CN CN201980035440.1A patent/CN112425263A/zh active Pending
- 2019-05-27 WO PCT/EP2019/063615 patent/WO2019224391A1/en active Search and Examination
- 2019-05-27 US US17/057,273 patent/US20210307367A1/en not_active Abandoned
- 2019-05-27 CA CA3098960A patent/CA3098960A1/en not_active Abandoned
- 2019-05-27 CA CA3101491A patent/CA3101491A1/en not_active Abandoned
- 2019-05-27 CN CN201980035464.7A patent/CN112205074A/zh active Pending
- 2019-05-27 BR BR112020023280-7A patent/BR112020023280A2/pt not_active Application Discontinuation
- 2019-05-27 EP EP19725754.6A patent/EP3804462A1/en active Pending
- 2019-05-27 EP EP19725755.3A patent/EP3804463A1/en active Pending
- 2019-05-27 US US17/057,162 patent/US20210251265A1/en active Pending
- 2019-05-27 JP JP2020565766A patent/JP2021525439A/ja active Pending
- 2019-05-27 BR BR112020023275-0A patent/BR112020023275A2/pt not_active Application Discontinuation
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3597228A (en) * | 1967-06-30 | 1971-08-03 | Cryodry Corp | Method of preparing precooked poultry pieces |
JPS63269963A (ja) * | 1987-04-30 | 1988-11-08 | Nichirei:Kk | 骨付き鶏肉の加工方法 |
JPH05308912A (ja) * | 1992-05-13 | 1993-11-22 | Nippon Flour Mills Co Ltd | 骨付肉によるフライ食品の製造方法 |
US6246040B1 (en) * | 1999-01-29 | 2001-06-12 | Bradley R. Gunn | Solid state RF generator for dielectric heating of food products |
US6132783A (en) * | 1999-07-12 | 2000-10-17 | Rajapakse; Vinodh N. | Method of cooking bone-in poultry food items |
Also Published As
Publication number | Publication date |
---|---|
WO2019224392A1 (en) | 2019-11-28 |
WO2019224391A1 (en) | 2019-11-28 |
CN112205074A (zh) | 2021-01-08 |
EP3804462A1 (en) | 2021-04-14 |
JP2021525440A (ja) | 2021-09-24 |
BR112020023275A2 (pt) | 2021-02-23 |
CA3101491A1 (en) | 2019-11-28 |
EP3804463A1 (en) | 2021-04-14 |
BR112020023280A2 (pt) | 2021-02-23 |
US20210307367A1 (en) | 2021-10-07 |
US20210251265A1 (en) | 2021-08-19 |
WO2019224392A8 (en) | 2020-05-28 |
CA3098960A1 (en) | 2019-11-28 |
JP2021525439A (ja) | 2021-09-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN112425263A (zh) | 骨骼中骨髓的凝固 | |
US20230070244A1 (en) | Thawing-apparatus and method to thaw a substance | |
JP7204675B2 (ja) | ソリッドステートrfエネルギー技術による装置および関連する工業的用途 | |
KR20080109023A (ko) | 식료품 저온살균 장치 | |
CN112042727A (zh) | 一种超声波辅助微波解冻食品的方法 | |
CN111317017B (zh) | 射频解冻装置 | |
CN110650632B (zh) | 利用固态rf能量技术加热炸油的设备和方法 | |
EP3621455B1 (en) | Apparatus and method to treat dairy products | |
Bedane et al. | Performance comparison between batch and continuous thawing of food products assisted by radio frequency heating | |
WO2018206639A1 (en) | Malaxation apparatus for the production of virgin olive oil | |
CN113728215A (zh) | 改进的温度测量 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |