WO2013192569A2

WO2013192569A2 - Induction heating systems, devices, containers, and methods

Info

Publication number: WO2013192569A2
Application number: PCT/US2013/047141
Authority: WO
Inventors: Dale T. CHRISTENSEN; Glen Poss; Patrick DEITCH
Original assignee: Nuroast, Inc.
Priority date: 2012-06-21
Filing date: 2013-06-21
Publication date: 2013-12-27
Also published as: WO2013192569A3

Abstract

Controlled heating of foodstuffs contained in metal containers is achieved via induction heating of the metal containers. The metal containers can be heated in a continuous manner by conveying past inductive heating panels. The metal containers include structure for improving heat transfer from the walls of the metal container to the foodstuffs and also to promote mixing of the foodstuffs. Filter complements our combined with the metal container in order to permit out-gassing and to permit access to the interior of the container by sensor probes. The metal containers can be heated in an induction heating device that includes a receptacle for securing the metal containers. Use of an induction heating device and metal containers allows for delivery of foodstuffs that have been freshly heated to the customer's specifications.

Description

INDUCTION HEATING SYSTEMS, DEVICES, CONTAINERS, AND METHODS

BACKGROUND

Technical Field

The disclosed subject matter relates to controlled temperature processing utilizing induction heating of metal containers, heating and mixing of foodstuffs contained in the containers, containers for containing foodstuffs to be heated via induction heating of the containers and mixing of the foodstuffs while in the containers, devices for retaining the metal containers during induction heating of the containers, and methods of heating foodstuffs via induction heating of containers containing the foodstuffs.

Description of the Related Art

Coffee is the world's most popular beverage, after water, with an estimated 400 billion or more cups consumed annually. Recent years have seen an explosion of interest in gourmet coffee products and the interest has not be limited to the purchase of coffee beverages from vendors who prepare the beverage on premise and purvey it to consumers over the counter. The interest has extended to achieving the ultimate in freshness and flavor by roasting coffee beans just prior to grinding and brewing in a coffee shop or at home.

Coffee roasting is a two-stage process. The outside of a coffee bean is covered with a husk, which also follows a fold into the center of the bean. As the bean is roasted, it expands and literally "pops" to shed the outer husk. This is commonly referred to as the first stage, or first crack, of the roasting process. Roasting of the bean after the first pop is commonly referred to as the second stage.

Currently coffee beans are roasted using two common methods, and a third less common method. The common roasting methods heat the beans by convection and conduction. Convection roasting uses a heated air stream to heat the bean and "float" it in the airstream to reduce burning; however, this heated airstream also promotes the evaporation of a large amount of the oils that are vital components in the flavor of superior coffee. Conduction roasting utilizes heat from an externally heated metal drum to roast the bean through direct contact between the bean and the hot metal drum. The conduction method rotates the drum to agitate the beans so they are not scorched. The conduction method uses air that is circulated in the drum to remove heat and smoke, and also results in loss of oils and their flavor just as in the convection system.

Another method of roasting beans uses steam as described in U.S. Patent No. 5,681,607 issued on October 28, 1997 to Maki, et al. Roasting coffee beans with superheated steam, however, tends to make the resulting coffee sour. The steam process uses a high-pressure vessel and high steam temperatures and pressures, resulting in a system that is potentially dangerous for the home and commercial user. Steam systems alone cannot provide the dark and very dark roasts that are often desired by much of the coffee-drinking public. Various embodiments of these existing methods for roasting coffee beans use "latent" steam in combination with convection and conduction heating to provide a full spectrum of roasting levels. Latent steam is the result of heated water that is contained in the coffee beans (generally 10%- 12% by weight). It is vaporized out of the bean during the initial convection/conduction heating which is part of the roasting process.

Other common problems with existing coffee roasters are the production of smoke and excess aroma. The smoke and excess aroma are often dealt with by commercial roasters using stack scrubbers and afterburners. For home roasting, the problem is dealt with by recommending outdoor roasting. Other challenges faced by existing roasters are the high energy roasting cost for either gas or electricity energy sources.

Single cup brewing devices have evolved to address the desire for the "best" cup of coffee possible. Such devices utilize capsules of ground coffee in amounts sufficient to brew a single coffee serving. While these devices have met with commercial success, they too suffer from the drawback that once green beans are roasted, the quality of the coffee brewed from the roasted bean begins to deteriorate. For example, heat, light, humidity and oxygen all accelerate the deterioration of roasted coffee promoting the harmful chemical changes and oil degradation.

In addition to in-home single serve coffee brewing devices, there are home coffee bean roasting devices. These roasters utilize fluidized hot air beds, drum roasters relying upon radiant heat and conduction heating techniques. These home roasters are typically designed to roast beans for more than one single serving. If these beans are used immediately, bean deterioration is less of an issue compared to roasted beans which are stored before brewing. Consumers interested in the ultimate freshness have limited options with respect to obtaining freshly roasted beans limited to small batch brewing or single servings without either roasting or procuring excess quantities require storage and requisite deterioration and staleness.

Induction heating is a process of heating an electrically conducting object (usually a metal) by electromagnetic induction, whereby eddy currents (also called Foucault currents) are generated within the metal and resistance leads to Joule metal heating. An induction heater typically consists of an electromagnet, through which a high-frequency alternating current is passed. Induction heating, heat may also be generated by magnetic hysteresis losses in materials that have significant relative permeability. The frequency of the alternating current used in an induction heating process depends on the size of the object, the material of the object, coupling between an induction coil and the object to be heated, and the penetration depth. Induction heating has been utilized in cooking appliances. For example, stove cook-tops are provided with an induction coil which heat iron-containing cookware. The heat induced in the cookware base is transferred to the food via conduction. Benefits of induction cookers include speed, efficiency, and safety since the induction cook-top surface is not heated.

The market quest for the "perfect" cup of coffee will drive connoisseurs to small batch and single-serving coffee bean roasting. Such devices will facilitate home roaster's bean variety choice, and personalized custom roast selection options, while avoiding the deterioration associated with storing roasted coffee beans. BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

Figure 1 is a schematic view of a system for continuous noncontact inductive heating of metal containers within an optional pressure vessel in accordance with subject matter described herein;

Figure 2a is a cross-section of a metal insert showing the extensions of the vertical as shown in Figure 2b that are bent at between 0° and 180° to contact the interior of a container in accordance with subject matter described herein;

Figure 2b illustrates a metal insert generally in the shape of an H where the crossbar of the H can be located in the middle or asymmetrically placed in relation to the vertical (as shown) component or more than one complements in accordance with subject matter described herein;

Figure 3 a is a cross-section of a metal insert showing the extensions of the vertical as shown in Figure 3b that are bent at between 0° and 180° to contact the interior of a container in accordance with subject matter described herein of a;

Figure 3b illustrates a metal insert generally in the shade of a U where the crossbar of the U can be located at either end of the vertical (as shown), component or more than one components in accordance with subject matter described herein;

Figure 4a is a cross-section of a metal insert showing the extensions of the vertical as shown in Figure 4b that are bent at between 0° and 180° to contact the interior of a container in accordance with subject matter described herein;

Figure 4b illustrates a metal insert generally in the shape of an M in accordance with subject matter described herein;

Figure 5 a is a cross-section of a metal insert showing the extensions of the vertical as shown in Figure 5b that are bent at between 0° and 180° to contact the interior of a container in accordance with subject matter described herein;

Figure 5b illustrates a metal insert generally in the shape of a rectangle or square with an opening passing there -through in accordance with subject matter described herein; Figure 6a is a cross-section of a metal insert showing the extensions of the vertical as shown in Figure 6b that are bent at between 0° and 180° to contact the interior of a container in accordance with subject matter described herein;

Figure 6b illustrates a metal insert generally in the shape of a Z in accordance with subject matter described herein;

Figure 7a is a cross-section of a metal insert showing the extensions of the vertical as shown in Figure 7b that are bent at between 0° and 180° to contact the interior of a container in accordance with subject matter described herein;

Figure 7b illustrates a metal insert generally in the shape of an N in accordance with subject matter described herein;

Figure 8a is a cross-section of a metal insert showing the extensions of the vertical as shown in Figure 8b that are bent at between 0° and 180° to contact the interior of a container in accordance with subject matter described herein;

Figure 8b illustrates a metal insert generally in the shape of a rectangle or square without an opening passing there-through in accordance with subject matter described herein;

Figure 9a is a cross-section of a metal insert showing the extensions of the vertical as shown in Figure 9b that are bent at between 0° and 180° to contact the interior of a container in accordance with subject matter described herein;

Figure 9b is a cross-section view of a metal insert generally in the shape of a square or rectangle with one or more perforations passing there-through, the size of the perforations providing a fine or coarse screen;

Figure 10 is a cross-section view of a metal container including an external filtration cartridge in accordance with subject matter described herein;

Figure 11 is a cross-section view of another embodiment of a metal container including a filtration cartridge in accordance with subject matter described herein;

Figure 12 is a cross-section view of another embodiment of a metal container including a filtration cartridge in accordance with subject matter described herein; Figure 13 is a cross-section view of another embodiment of a metal container including a filtration cartridge in accordance with the subject matter described herein;

Figure 14 is a cross-section view of another embodiment of a metal container including formed recesses in accordance with subject matter described herein;

Figure 15 is a side view of metal containers including various closures in accordance with subject matter described herein;

Figure 16 illustrates a metal container and filter media that includes an opening through which a sensor probe may pass in accordance with subject matter described herein;

Figure 17 illustrates side views of different embodiments of metal containers different configurations in accordance with embodiments described herein;

Figure 18 is an exploded view of components of a metal container for use in heating foodstuffs contained within the metal container via induction heating of the metal container in accordance with subject matter described herein;

Figure 19 is a cross-section view of a metal container for use in heating foodstuffs contained within the metal container via induction heating of the metal container in accordance with embodiments described herein;

Figure 20 is a cross-section view of another embodiment of a metal container for use in heating foodstuffs contained within the metal container via induction heating of the metal container in accordance with embodiments described herein;

Figure 21 is a cross-section view of another embodiment of a metal container for use in heating foodstuffs contained within the metal container via induction heating of the metal container in accordance with embodiments described herein;

Figure 22 illustrates a metal and closure for a metal container that includes a central hole in a plurality of slots rolls around its outer edge but inside the general inside of the metal container in accordance with subject matter described herein; Figure 23 is a cross-section view of another embodiment of a metal container for use in heating foodstuffs contained within the metal container via inductive heating of the metal container in accordance with embodiments described herein;

Figure 24 is a cross-section view of another embodiment of a metal container for use in heating foodstuffs contained within the metal container via inductive heating of the metal container in accordance with embodiments described herein;

Figure 25 illustrates a forms metal cup made of a single piece of metal with openings for gases and sensor probes in accordance with subject matter described herein;

Figure 26 illustrates another embodiment of a metal cup made of two pieces of metal with one piece having holes for gases and sensor probes in accordance with subject matter described herein;

Figure 27 is a side view of a device for holding, sensing and rotating a metal food container in an induction field in accordance with subject matter described herein;

Figure 28 is a side view of Figure 27 with the device for holding, sensing and rotating a metal food container in an induction field placed partially around a metal container in accordance with subject matter described herein;

Figure 29 is a side view of Figure 27 with the device for holding, sensing and rotating a metal food container in an induction field with the metal container fully seated within the device in accordance with subject matter described herein;

Figure 30 is a perspective view of a device for holding, sensing and rotating a metal food container in an induction field in accordance with subject matter described herein;

Figure 31 is a cross-section view of a device for holding, sensing and rotating a metal food container in an induction field in accordance with subject matter described herein; Figure 32 is a cross-section view of a device for holding, sensing and rotating a metal food container in an induction field that includes an exhaust port forming device in accordance with subject matter described herein;

Figure 33 is a cross-section view of another embodiment of a device for holding, sensing and rotating a metal food container in an induction field that includes details of a sensor probe in accordance with embodiments described herein;

Figure 34 is a cross-section view of a device for holding, sensing and rotating a metal food container in an induction field in accordance with subject matter described herein;

Figures 35 and 36 are a side view illustrations of a device for holding, sensing and rotating a metal food container in an induction field at different positions in accordance with subject matter described herein;

Figure 37 is a front view of the device in Figure 35 and 36; Figure 38 is a review of the device in Figures 35 and 36;

Figure 39 is a flowchart illustrating the movement of an order for roasted coffee received via electronic means in accordance with subject matter described herein;

Figure 40 is a flowchart illustrating the movement of an order received in person in accordance with subject matter described herein;

Figure 41 is a layout view showing multiple coffee roasters on a countertop in accordance with subject matter described herein; and

Figure 42 is a flowchart illustrating the composition of a tasting team that are both centrally located in remotely located along with the generation of profiles for the tasting team in accordance with subject matter described herein. DETAILED DESCRIPTION

Controlled Induction Heating of Metal Food Container (404)

The retort processing of food products in metal cans has evolved over decades with a continued focus on using the least amount of metal to create a container that will withstand the rigors of retort processing and storage. The amount of metal in the can has a direct impact on total end product cost for the processor and consumer. All metal food containers that go through the retort sterilization process follow a proscribed time and temperature formula established by federal agencies to ensure a safe and hygienic product. The current industry-standard retort cookers use steam and/or water under pressure to bring the metal can and contents up to target temperature for the proscribed duration. The required temperatures are generally above the boiling point of water, so pressure vessels must be used to achieve the desired temperatures. The elevated pressure inside the retort cooker has a major impact on metal can construction, as can strength must be sufficient to deal with elevated temperature and pressure spikes. The cans will suffer can deformation and/or hermetic integrity loss if made of material that is not strong enough, resulting in destruction of saleable canned product.

The focus of the subject matter described herein is a system that uses heating of the filled metal can to precisely pressurize the can, thus potentially allowing for a lighter gauge metal to be used while still avoiding can deformation. This heating process could be done before entry into a pressure vessel and/or could be done after entry as necessary to control internal/external pressure differentials over the entire retort processing period. Additionally this digitally controlled heating might also serve to decrease total process time. Pressure changes with this system might be effected by either preheating the entire contents of the can to a desired pressure, or by rapidly heating a portion of the contents to affect a desired pressure increase in just that portion of the contents. These systems could bring an associated cost saving for the processor and consumer.

A preferred embodiment is illustrated in Figure 1 and would be an open conveyer system that has inductive coils arranged on all four sides. This non-contact inductive heating system will be controlled by either contact or non-contact temperature sensing and/or digital programs, allowing the filled metal cans to be selectively heated to optimized internal temperature and pressures, thus preventing can deformation during pressurized retort sterilizer entry. The internal pressurization is accomplished by inductively heating the sealed container, which transfers heat to the container contents. This heating of the entire contents causes a pressure increase, thus increasing the internal pressure of the container. A variation would be to heat the metal container to a much higher level resulting in a localized content temperature increase, increasing pressure of those same localized contents, and increasing total pressure inside the container. Another variation could heat just the contents near the container skin, creating a vapor layer that could alternately offer thermal insulation from the elevated surface temperatures or offer an additional method of providing internal pressure support. It is envisioned that the system would be utilized in both atmospheric and pressurized environments to affect the same result.

Other configurations are envisioned where the inductive coils are localized in only one zone of the convener or alternately the coils are only on 1, 2, or 3 sides. The coils could also be arranged in flat panels to allow metal containers to be stacked on top and between layers to be preheated and then inserted in steam retort batch sterilizers.

Other configurations are envisioned where the inductive coils are localized in only one zone of the convener or alternately the coils are only on 1, 2, or 3 sides. The coils could also be arranged in flat panels to allow metal containers to be stacked on top and between layers to be preheated and then inserted in steam retort batch sterilizers. The coils may also be configured as coil tubes circumferentially surrounding cans positioned in end-to-end orientation.

Device for the Promotion of Bidirectional Heat Transfer and Internal Mixing in Food Product Containers (405)

In the processing of food products in metal cans the use of both heating and cooling is used to facilitate cooking, roasting and sterilization of the contents. The use of a predetermined air bubble in the container to facilitate internal mixing when the container is rotated is known. Reliance on the air bubble to facilitate internal mixing in no way assists in the flow of heat energy into and out of the food container as the energy flow is limited to the heat transmission capacity of the food containers surface area. An improvement in this heat transfer both in and out of the food containers contents would result in a reduction of the amount of time required to affect either the cooking, roasting and/or sterilization of the contents and an improvement in both energy efficiency and end product quality.

Inclusion of a metal component or more than one component that in part bisects the internal area of the food container and that has a component or more than one component of it on its perimeter edges that increases the surface area of the component or more than one component that is in contact with the internal wall of the food container. This component or more than one component can be of many forms dependent on the contents of the container. Referring to Figures 2a-9b, the general configuration of the metal component or more than one component could include any of the following: solid plate, plate with perforations, a U shape, a H shape, a M shape, a O shape, a N shape and a Z shape. In all cases a variety of ratios of the widths of each component or more than one component and the placement and orientation within the food container are envisioned. The component or more than one component will be held in place by spring tension supplied by deflection of the component or more than one component being oversized in respect to the internal dimension (e.g., diameter) of the food container. The various configurations could be designed to promote the heat transfer both into and out of the container contents due to increased surface area in contact with the container contents and the containers inner wall. The various configurations could also promote additional internal mixing by both generation of internal convective heat currents in the contents and via mechanical mixing of the contents due to gravity and or centripetal effect.

A preferred embodiment is a separate component or more than one component that is inserted mechanically into the container but not permanently attached to the container. The component or more than one component is held in close communication with the inner wall of the container by the component or more than one component being oversized allowing the component or more than one component to operate as a spring. The component or more than one components configuration will be generally of a light gauge metal to allow for improved heat flow both into and out of the contents of the container. A preferred embodiment of this component or more than one component is determined in part by the contents of the container and the processes envisioned for it. The configuration will also be driven by the contents form and state of matter, such as seeds or beans where agitation is as important as heat transfer. A low viscosity fluid would more likely use a component or more than one component that has a large surface area to allow for maximum heat transfer. Improved Metal Food Container For Cooking Temperatures of From 200 to 700 degrees F (406)

The use of metal food containers as cooking vessels for the cooking and roasting of food materials is described in International Publication

WO2013/006718 Al . This application covers improvements on the construction, opening and smoke and odor abatement system. One aspect of the improvement focuses on the process of cooking or roasting at temperature of from 200 to 700 degrees F within the metal food container this can result in odors and gasses that may be either harmful and or unpleasant. The inclusion of a number of alternative filtration systems either internal to external to or as a part of the cooking or roasting area of the metal container serves to eliminate or reduce the odors and gases. The constituents of the filtration system is covered under other patent applications but consist in part or totally of cellulose particulate filter, a carbon component either activated carbon or charcoal and or an absorbent media such as clay, sodium polyacrylate or aerographite. A further aspect is a requirement to contain the filter components and to prevent their contact with the materials being cooked or roasted while allowing for the flow of gasses and odors through the filter material to the atmosphere via internally generated pressure. A further aspect is in the area of easy open ends that allow the customer access to the finished food product. This end closure is specifically designed to function within the temperature and pressures associated with the cooking or roasting of food stuffs described in International Publication WO2013/006718A1. A further improvement in filtration is show in Figure 11. The constituents of the filtration system is covered under other patent applications but consist in part or totally of a cellulose particulate filter, a carbon component either activated carbon or charcoal and or an absorbent media such as clay, sodium polyacrylate or aerographite. There is a requirement to contain the filter components and to prevent their contact with the materials being cooked or roasted while allowing for the flow of gasses and odors through the filter material to the atmosphere via internally generated pressure. The new device is for use within the metal foodstuffs container or externally attached to it, and can be of a form similar to the container or differing from it. The filter unit consists of two or more layers of cellulose material that is used as containment for the other filter media and as a particulate trap. This cellulose material may also be composed of in part of polyethylene, polypropylene, nylon or other thermoplastic threads to facilitate fabrication. The fabrication of the filter is generally of a formed pocket in one layer of the cellulose material with the bulk of the aforementioned filtration media held within the pocket. The second layer of cellulose material is then placed upon it and affixed in place either by the use of heat softening the thermoplastic filaments and causing a mechanical welding together of the upper and lower layer. A alternative method of affixing the upper and lower cellulose layers would be to use a material such as silicon rubber, polyurethane, or other adhesives.

The completed filter packet then would be inserted into the foodstuffs can held in tight proximity with the bottom of the foodstuffs by a mechanical means such as a bulkhead or other structure. An alternative to the internal application would be to affix the filter packet externally to the ventilated end of the foodstuffs cooking chamber. The attachment of the filter packet to the ventilated end would be via an adhesive such as silicon rubber, polyurethane, or a mechanical fixture capable of a gas tight seal. It is also envisioned that the use of a separate ring shaped component would be inter spaced between the filter pack and the ventilated end to improve adhesion and or as a thermal barrier. This ring shaped component could be made of a verity of thermally insulation materials such as but not limited to wood, paper, ceramic or plastics. Figures 11 and 12 illustrate a improved method of isolating the filter media from the food product to be cooked and or roasted in the metal food container. The insertion of a metal form into the body of the foodstuff container will accomplish the requirement for a mechanical barrier between the filter material and the foodstuffs. This metal for will have substantially same shape as the cross section of the metal foodstuffs container so as to provide an effective barrier and prevent cross contamination. The inclusion of one or more than one holes in the metal form will allow gasses, odors to be moved through the filter material to the atmosphere via internally generated gas pressure. The hole or more than one hole can also be used as pathway for inserting into the foodstuff container a sensor. The retention of this metal form can be by a number of methods inclusive of mechanical fingers that by their form function as a one way fitment. A size that, in combination with a formed in feature into the foodstuff container, provides a one way fitment. A secondary feature that, in combination with the non- ventilated end, forms a structural support as show in

Figures 2a-9b.

Figure 15 illustrates the improvement of the easy open (no tool required) end as it specifically relates to metal food containers for roasting or cooking of seeds or beans. It is highly desirous for the end user to be able to open the container to access the food product post cooking without the use of any tool such as a can opener. To that end the current easy open ends consist of a seamed on metal end that has a grove cut in to provide a failure point that the riveted on tab can operate against. These lids where developed for low temperature applications and thereby have in general a film to assist in both manufacturing and for sanitary reasons. This epoxy film however is not desirous and in fact is detrimental in the application of cooking or roasting of foods in a metal container as the epoxy decomposes into noxious gasses at the excerpted target temperatures of 200-700 degrees F. The elimination of the coating however involves a modification of existing manufacturing methods with a resultant increase in cost. One new solution is envisioned that satisfies all the consumer requirements as well as low cost manufacturing and production. This new easy open container will consist of soft aluminum conformal sheet that is bonded onto the body of the metal food container along the sides of the container using high temperature silicon rubber both as a sealant and as an adhesive. This aluminum sheet would range in thickness from .001 to .1 inches thick and would be comprised of any number of currently available aluminum alloys. The aluminum sheet would be die cut to offer a tab as an extension to the formed over area to facilitate opening of the lid. The formed over area of the die cut aluminum sheet is primarily used in conjunction with the silicone adhesive to provide a gas tight seal of the open end of the metal food container. It is also envisioned that the attachment could be made on the flanged end as per the Figures. It is envisioned that the substitution of a paper or pulp formed lid bonded on the same way as the aluminum would provide the same advantages. A further improvement in filtration is show in Figure 13. The constituents of the filtration system is covered under other patent applications but consist in part or totally of a cellulose particulate filter, a carbon component either activated carbon or charcoal and or an absorbent media such as clay, sodium polyacrylate or aerographite. There is a requirement to contain the filter components and to prevent their contact with the materials being cooked or roasted while allowing for the flow of gasses and odors through the filter material to the atmosphere via internally generated pressure. The new device is for use within the metal foodstuffs container or externally attached to it, and can be of a form similar to the container or differing from it. The filter unit consists of two or more layers of cellulose material that is used as containment for the other filter media and as a particulate trap. This cellulose material may also be composed of in part of polyethylene, polypropylene, nylon or other thermoplastic threads to facilitate fabrication. The fabrication of the filter is generally of a formed pocket in one layer of the cellulose material with the bulk of the aforementioned filtration media held within the pocket. The second layer of cellulose material is then placed upon it and affixed in place either by the use of heat softening the thermoplastic filaments and causing a mechanical welding together of the upper and lower layer. An alternative method of affixing the upper and lower cellulose layers would be to use a material such as silicon rubber, polyurethane, or other adhesives. The completed filter packet then would be inserted into a single or 2 piece metal container which has 1 or more than 1 holes that allow for the cooking or roasting gasses to pass from the roasting or cooking chamber formed by the metal foodstuffs can. The filter packet is attached to the formed metal container either by mechanical means or by adhesives. This completed assembly then is attached to the metal food container by adhesive, welding or seaming.

One new solution is envisioned that satisfies all the consumer requirements for an easy opening and functions as the filtration system is shown in Figure 16. This new component combines the functions of an easy open no too access to the food product while also functions as a smoke and odor filter. This new component consists of two or more layers of cellulose material that is used as containment for the other filter media and as a particulate trap. This cellulose material may also be composed of in part of polyethylene, polypropylene, nylon or other thermoplastic threads to facilitate fabrication. The fabrication of the filter is generally of a formed pocket in one layer of the cellulose material with the bulk of the

aforementioned filtration media held within the pocket. The second layer of cellulose material is then placed upon it and affixed in place either by the use of heat softening the thermoplastic filaments and causing a mechanical welding together of the upper and lower layer. An alternative method of affixing the upper and lower cellulose layers would be to use a material such as silicon rubber, polyurethane, or other adhesives. The layer that is in attached to the food stuffs container my also consist of soft aluminum sheet with a plurality of holes in it to allow the roasting and cooking gases to enter the active media in the filter. This assembly is bonded onto the body of the metal food container along flanged end of the food container body using high temperature silicon rubber both as a sealant and as an adhesive. This aluminum sheet would range in thickness from .001 to .1 inches thick and would be comprised of any number of currently available aluminum alloys. The aluminum sheet would be die cut to offer a tab as an extension to the formed over area to facilitate opening of the lid. A further enhancement is to allow for 2 or more tabs for the removal of the combination closure and filter unit by extending out from the flange of the food can body a die cut flap. This one or more than one flap facilitates the opening of the food can with our use of specialized tools. The food can body would have a 2 or 3 piece construction with or without a single hole in the closed end for insertion of a sensor probe.

Figure 10 shows a preferred embodiment of an external metal filtration cartridge that would consist of either a 2 or 3 piece external containment that has a cross-sectional form that matches the form of the foodstuff container. This external piece would be constructed generally of a body of a form that would be able to be inserted into the food stuff container. One end of the filter cartridge will be either form contiguous with the side walls via drawn over mandrel method or as a separate fabricated piece attached to the body of the filter element typically by the process generally known as seaming. In both cases the end closure will have between 1 and more than one hole of a size from .001 to 6 inches in diameter to allow for the passage of gasses and odors into the filter media. It is further envisioned that one or more than one of these holes in the ends would be used as a method of inserting sensor probes for the monitoring of the internal state of the food product chamber and food product within. The other end closure would consist of a metal end attached typically by but not limited to seaming to the filter body. This end closure would have between 1 and more than one hole of a size from .001 to 6 inches in diameter to allow for the passage of gasses and odors into the filter media. It is further envisioned that one or more than one of these holes in the ends would be used as a method of inserting sensor probes for the monitoring of the internal state of the food product chamber and food product within. Figure 10 shows that the completed filtration cartridge would then be inserted in to the foodstuff container and affixed within by a material such as silicon rubber that forms a gas tight seal and as a mechanical join. It is envisioned that this join would also be accomplished by systems such as seaming or welding to form the gas tight mechanical attachment. Figures 11 and 12 show an improved filter system. The preferred embodiment of the filter packet is of a formed pocket made of a cellulose filter paper that contains thermoplastic thread. Into the formed pocket one or all of the following components will be placed to effect filtration. The components to be place in the pocket are but not limited to a carbon activated carbon or charcoal and or an absorbent media such as clay, sodium polyacrylate or aerographite. The filled pocket is then closed and sealed with a layer of cellulose filter paper that contains thermoplastic threads. This completed assembly then is sealed by the local application of heat and pressure around the perimeter area of the filter packet. The completed filter then may be attached to the ventilated end of the foodstuffs container via the use of an adhesive such as silicon rubber or polyurethane due to their physical properties in regards to flexibility, adhesion and high temperature resistance. An alternative use is to insert the filter pack into the foodstuffs container in close communication with the ventilated bulkhead. This close communication must be sufficient to prevent gases generated by the cooking or roasting foodstuffs to escape into the atmosphere without going through the filter pack. The filter pack on this internal application would be held in close communication with the ventilated end of the foodstuffs container by a mechanical feature such as a ring, a disk a disk with one or more than one hole. Figure 14 describes an improved method for isolation of the filter media from the roasting and or cooking area of the metal food container which is a metal plate that has the cross-sectional form substantially of the metal foodstuff container and has one or more than one holes for the passing of gasses through the filter material. Additional one of the holes or more than one of the holes can be used for insertion of a sensor into the foodstuff container. The preferred embodiment is as shown in Figure 10 shows a formed in bead into the wall of the foodstuff container. This formed in bead is done by standard metal foodstuff can construction. This formed in bead when used in conjunction with the metal form as shown in the shape of a disk effects a one way capture of the form due to the construction of the disk to deform when passing the formed in bead. Another embodiment as shown in Figure 11 shows a metal form that is used without the formed in bead due to its use of extensions of the metal form that is larger than the inside dimensions of the metal foodstuff container. When inserted into the metal food container the metal form provides a high friction fit due to its areas that are oversized to the interior dimensions of the foodstuff container.

Figure 15 shows a metal, or paper closure for one end of a metal food container where the thickness and other physical properties are consistent with consumers being able to effect opening without use of a typical metal food container too. This closure would be either form fitted to the open end of the metal food container during processing or be preformed. The forming would include a flange area that is either pre formed or post form to facilitate the bonding of the closure with the side wall of the metal food container as in Figure 11. This bonding may be affected by a number of materials including 2 part silicon rubber, 1 part silicon rubber, high temperature polyurethane, high temperature epoxy or other bonding sealing agents. The preferred method is a fast curing silicon rubber that is applied as a bead or contiguous band around the circumference of the metal food container as in Figure 11. The location of the bead or band would be no closer to the open end of the container that is consistent with good practice to prevent contamination of the contents of the metal can during its application but is also consistent with effecting a reliable seal and bonding of the closure.

A further improvement in the construction of a food can for use in the cooking or roasting of food stuff is illustrated in Figure 13. The constituents of the filtration system is covered under other patent applications but consist in part or totally of a cellulose particulate filter, a carbon component either activated carbon or charcoal and or an absorbent media such as clay, sodium polyacrylate or aerographite. There is a requirement to contain the filter components and to prevent their contact with the materials being cooked or roasted while allowing for the flow of gasses and odors through the filter material to the atmosphere via internally generated pressure. The new device is for use within the metal foodstuffs container or externally attached to it, and can be of a form similar to the container or differing from it. The filter unit consists of two or more layers of cellulose material that is used containment for the other filter media and as a particulate trap. This cellulose material may also be composed of, in part or total, polyethylene, polypropylene, nylon or other thermoplastic threads to facilitate fabrication. The design of the filter is generally of a formed pocket in one layer of the cellulose material with the bulk of the aforementioned filtration media held within the pocket. A second layer of cellulose material is then placed upon it and affixed in place by the use of heat softening the thermoplastic filaments, causing a mechanical welding together of the upper and lower layer. An alternative method of affixing the upper and lower cellulose layers would be to use a material such as silicon rubber, polyurethane, or other adhesives. The completed filter packet then would be inserted into a single or 2 piece metal container which has 1 or more than 1 hole that allow for the cooking or roasting gasses to pass from the roasting or cooking chamber formed by the metal foodstuffs can. The filter packet could be attached to the formed metal container either by mechanical means or by adhesives. This completed assembly then could be attached to the metal food container by adhesive, welding or seaming. Figure 16 shows the completed filtration cartridge, which provides both filtration and an easy opening closure that does not require special tools. The filtration cartridge would then be attached to the foodstuff container affixed by materials such as silicon rubber that forms a gas tight seal and as a mechanical joint. The preferred embodiment of the filter packet is of a formed pocket made of a cellulose filter paper that contains thermoplastic thread. Into the formed pocket one or all of the following components will be placed to effect filtration. The components to be place in the pocket could be, but not limited to: carbon, activated carbon, charcoal, and/or an absorbent media such as clay, sodium polyacrylate or aerographite. The filled pocket is then closed and sealed with a layer of cellulose filter paper that contains thermoplastic threads. An alternative would be a thin soft aluminum or compressed paper sheet ventilated with one or more than one hole. This completed assembly then is sealed by the local application of heat and pressure around the perimeter area of the filter packet. The completed filter then may be attached to the open end of the foodstuffs container via the use of an adhesive such as silicon rubber or polyurethane; any adhesives suitable due to their physical properties in regards to flexibility, adhesion and high temperature resistance. The external shape of the combination filter end closure can be with the body of the filter end closure unit matching the shape of the outside of the metal food container or having one or more than one protuberances to allow for easy removal of the combination closure filter unit. The body of the food container is made of one or two pieces and may have zero, one or more than one holes in the end opposite the filter.

Metal Food Containers For Use With Induction Preheating to Reduce Weight and Cost (408)

The processing of food products in metal cans has evolved over decades, with the continued focus on using the least amount of metal to create a container that will withstand the rigors of processing and storage. The amount of metal in the can has a direct impact on total cost of the end product for the processor and consumer.

Currently many metal food containers go through a sterilization process that follows a prescribed time and temperature formula established by government agency to ensure a safe and hygienic product. The machinery that is used to accomplish this time and temperature formula, retort cookers, is the industry standard. The retort cooker uses steam and/or water under pressure to bring the metal can and the contents up to the target temperature for the proscribed duration. The temperatures are generally over the boiling point of water so pressure must be used to achieve the desired temperatures. The elevated pressure of the retort cooker has a major impact on metal can construction as the can must be created to deal with the elevated temperature and pressure spike as it enters the retort cooker. The cans, if made of material that is not strong enough, suffer from major deformation of the can and or loss of hermetic integrity with a resultant value loss of the contents and container. A new technology on the horizon is a system that uses digitally controllable heating of the filled metal can to precisely pressurize the can by expansion of the contents through heating, thus allowing for a lighter gauge metal to be used with or without reinforcing radial corrugation features generally referred to as beading, while still avoiding deformation. This heating process would be done at local atmospheric pressures and so would not require a pressure vessel, or possibly with a pressure vessel for higher temperatures to achieve sterilization. The current physical layout of a metal food can has corrugations formed into the sides to allow the can to expand and contract due to thermal changes without deformation or failure of the ends or ends of the container or the container itself. One negative aspect of this configuration is that there is an increase over optimum of the amount and types of metal used to form the metal food stuffs container. An additional negative aspect is that the formed in radial corrugations (beads) require an additional process in manufacturing. A further negative aspect is that the radial corrugation limits the maximum stacking height for a filled metal food stuffs container both for shipping efficiency and for processing. A final negative aspect of the radial corrugations when used on metal foodstuffs containers is in the area of appearance where the corrugations require that an external paper or plastic label be attached rather than the use of more attractive and cost effective offset or pad printing.

Referring to Figure 17; showing a cylindrical metal foodstuffs container made in either one or two pieces where the body of the container is substantially smooth and without radial or vertical corrugations, deformations or additions; where the foodstuffs container will be post processed by induction heating to effect sterilization or preparation for consumption.

Vented Metal Container for Induction Heating to Elevated Temperatures (409)

The use of vented metal food containers as cooking vessels for the cooking and roasting of food materials is described in International Publication

WO2013/006718 Al . This application covers detail improvements on the construction and odor abatement system of a container that is delivered to the consumer in sealed form and is only vented as part of its preparation for consumption. The advantage of the sealed container is stabilization of the food products hydration and its protection from external contaminates. Stabilization of the water content of the seeds or nuts has a major impact on facilitating the correct and consistent preparation of the nuts or seeds for consumption by programmed heating provided by a dedicated device. The further advantage is to extend shelf life of the seeds or nuts contained within the container by not allowing external variations in humidly due to local environmental differences in shipping or storage from that generated at the production facility. A further advantage of the sealed unit is the elimination of negative effects of oxygen on the food product when the sealed unit is combined with nitrogen injection. The further advantage is in consumer confidence and safety that the product has not been tampered with.

This new construction requires the use of non-tin coated steel; as tin coating, when used in conjunction with higher preparation temperatures, may cause tin contamination of the contents. The reflow temperature of tin is 231 C and while some tin alloys have reflow temperatures as high as 238°C. This is lower than some of the possible temperatures for the preparation of the intended products, which could be better prepared at temps as high as 250°C. This contamination of tin could be a disadvantage from a flavor aspect and could also be a health concern. The new invention will use either steel or materials known as TFS (tin free steel) where there is a chromate or other coating to reduce rusting such as but not limited to carbon, phosphate, titanium, gold, silver, nickel or other plating materials with a re-flow temperatures over 230°C. The preparation for consumption of this product will be generally by a dedicated device that has heating and cooling programs to provide optimum results. It is therefore highly desirous to control all aspects of the product; from the weight of product, container construction, and starting hydration of product; to ensure that the food preparation device operates consistently and ensures consumer satisfaction.

The metal sealing film or composite film ranges in thickness from 10 microns to 6350 microns thick. The sealing layer is breached as part of preparation for consumption. One envisioned method is by the piercing of the thin metal or composite covering by an instrumented probe using unassisted human effort or less desirability by mechanical assist. As an alternative a film is envisioned that is removed by the consumer prior to insertion into the dedicated preparation device. This instrumented probe is part of a specifically designed device used to prepare the product for consumption by heating and or cooling. The metal film or composite film sealing material may also be further breached at the time of insertion into the food preparation unit to facilitate the discharge of gases and or fumes generated by the process of preparation for consumption.

A further improvement in construction is shown in Figures 19-26. The constituents of the filtration system is covered under other patent applications, but consists in part or totally of a cellulose particulate filter, a gas filtration component consisting of carbon, activated carbon, charcoal and/or an absorbent media such as clay, sodium polyacrylate or aerographite. There is a requirement to contain the filter components and to prevent their contact with the materials being cooked or roasted while allowing for the flow of gasses and odors through the filter material to the atmosphere via internally generated pressure. The filter unit consists of two or more layers of cellulose or other material that is used as a container for the other filter media and as a particulate trap. This cellulose material may also be composed of; in part or entirety; polyethylene, polypropylene, nylon or other thermoplastic threads to facilitate fabrication by thermal or ultrasonic bonding of the particulate filter material. The construction of the filter is generally of a formed pocket in one layer of the cellulose material with the bulk of the aforementioned filtration media held within the pocket. A second layer of cellulose material is then placed upon it and affixed in place either by the use of heat softening the thermoplastic filaments, or ultrasonic welding; causing a mechanical binding together of the upper and lower layer.

This filter packet is then inserted into a formed metal cup Figure 25 that is inserted into the end of the can body opposite to the end the consumer will open to access the consumable product. This formed metal cup has a flange that rests on the flanged end of the can body opposite the consumer open-able end. The flanged cup has a diameter equal to or less than the can body dimension but not less than the interior dimension of the can body. This flanged cup can be of any number of constructions; either of one, two or more pieces; but it is desirous for the cup to be of single piece stamped metal construction of tin free metal. The formed cup has a flange on its upper or open end that is of a size as to prevent it from being inserted into the cartridge body, instead the flange rests on the flange of the can body. The formed cup may also be perforated with a number of holes to facilitate the passage of sensors and or gasses. The insertion of the metal cup into the body of the foodstuff container will accomplish the requirement for a mechanical barrier between the filter materials that will be placed inside either in loose or packaged form as part of an assembly. If loose filtration media is used, the holes in the filter cup are of a size that prevents the filter media from entering the roasting or cooking chamber. This formed cup is also supported by the inclusion of a metal spacer member to transfer compression loads from the bottom of the formed cup to the opposite end of the sealed can body. This spacer may or may not be formed of light gauge sheet metal with formed in stiffeners and can take many forms, from a perforated plate to shapes inclusive of the letters H, U, O, X, and N.

The spacers may take on a plurality of forms but in all cases they extend the full length of the container body from the bottom face of the filter cup to the consumer openable end. The supports will also be in close proximity to the internal walls of the container as shown in Figure 25 and be either in direct contact or not with the internal walls of the container.

The completed assemblage forms the totality of the new container, however other changes such as the replacement of an easy opening consumer end with a conventional end requiring a tool such as a can opener is to be considered as part of the new container. In all cases, the container and its components (such as filter media and membrane), unless otherwise listed, could be made of tin-free metal.

Figure 18 is an exploded view of the assemblage. The completed assemblage is constructed by first attaching on the consumer open-able end (a6) on the roll formed metal cartridge body (a5) by traditional seaming or by adhesive bonding. The metal spacer (a4) is then inserted into the cartridge body (a5). The food product is then inserted into the can body. The formed cup (a3) is then placed into the cartridge body (a5) being supported in part by the metal spacer (a4). The filter pod (a2) or loose filter material is then inserted into the formed cup (a3). The thin metal or composite end membrane is placed over the can body as a separate component or as a part of a separate assemblage as shown in (al) and then attached to the cartridge body (a5) by conventional seaming or adhesive. The complete assemblage forms a sealed unit that is deliverable to the consumer ready for use in the food preparation device.

Figure 19 shows where the thin metal or composite film is attached to the top of a seamed-on metal ring that is then attached to the metal container by adhesive bonding or seaming.

Figure 20 shows where the composite film is attached to the top of metal container by direct bonding or seaming without a metal ring.

Figure 21 shows a closure end where the metal or composite film is attached to the top of a seamed on metal disk that has a central hole and a plurality of slots or holes around its outer edge but inside of the metal container.

Figure 22 is a detail drawing of the metal end closure that has a central hole and a plurality of slots or holes around its outer edge but inside of the metal container.

Figure 23 shows the thin metal or composite film attached to the bottom of a metal ring that is then attached to the metal container by seaming or adhesives.

Figure 24 shows the thin metal or composite film attached to the metal container on the flared end by direct bonding via adhesive or by heating of the composite film to affect a thermoplastic bond. Figure 25 shows a cross-section of the formed metal cup (al) made of a single piece of metal with holes for gasses and for sensor probes. The angle of the sides is to facilitate fabrication by stamping but likely will not be less than ½ degree nor more than 10 degrees.

Figure 25 shows a cross-section of the formed metal cup (al) made of a single piece of metal with holes for gasses and for sensor probes. The angle of the sides is to facilitate fabrication by stamping but likely will not be less than ½ degree nor more than 10 degrees.

Figure 26 shows a cross-section of the formed metal cup (al) made of two pieces of metal with one piece having holes for gasses and for sensor probes. The other piece is a formed strip welded into a ring that is them attached to the perforated disk by seaming, welding or adhesive bonding.

Figure 18 shows a metal container of various sizes, forms, configurations and made of metal. This metal may be preferentially of TFS (tin free steel) or but not limited to mild steel, alloy steel, aluminum, stainless steel or other metals or coated metals. It further shows the container being closed on one end by a consumer openable end that requires no tools to affect opening. The construction of the end would be consistent with the temperature range that the container might be subjected to during preparation for consumption. This temperature range could be from 0 degrees F to 700 degrees F. This temperature range would limit the consumer open-able end

construction to metals, including but not limited to steel, aluminum, stainless steels or any other metals with a preference to metals that do not contain tin in its alloying or plating. Into the metal container is inserted a sheet metal component providing function as a separator which facilitates compression loads that will be generated during assembly to be shared by the consumer open-able end. The separator may be of many forms and constructions but is preferably in the general shape of a U made in one piece. This separator would preferably be stamped out of light sheet metal. This sheet metal would share the characteristics with the metals used in construction of the rest of the container. This separator would be sized to fit within the container with a close but not interference fitment but retaining close proximity to the inner walls of the container. It is however envisioned that an interference fitment of the separator would provide benefits by eliminating the need for formed in structural features on the separator piece thus lowering cost. An interference fit could also affect additional conducted heat transfer from the container to the contained foodstuffs. Following the separator is a formed perforated metal cup that would consist of either a one or two piece construction that has a cross-sectional form that matches substantially the form of the main container. The purpose of this metal cup is to locate and contain the filter media while preventing the filter media from contaminating the contents of the main container. This external piece would be constructed generally of a form that would be able to be inserted in part into the main container, but due to its configuration, not fully inserted into the main container. The metal cup could be either formed contiguous with the side walls via stamping or drawn over mandrel method. The less preferential method of construction is as separate fabricated pieces joined together by seaming, welding or adhesive bonding.

In both cases the end closure of the metal cup will have between 1 and more than one hole sized from .001% to 99% of its diameter to allow for the passage of gasses and odors into the filter media that will be contained in the cup. It is further envisioned that one or more than one of these holes in the ends would be used as a method of inserting sensor probes for the monitoring of the internal state of the food product chamber and food product within.

A preferred embodiment of the filter packet that is placed in the formed metal cup is of a formed pocket made of a cellulose filter paper that contains thermoplastic thread. Into the formed pocket in cellulose filter paper that contains thermoplastic thread, one or all of the following components will be placed to effect filtration. The components to be place in the pocket could be, but are not limited to, carbon, activated carbon, charcoal and/or an absorbent media such as clay, sodium polyacrylate or aerographite. The filled pocket could then be closed and sealed with a layer of cellulose filter paper that contains thermoplastic threads. This completed assembly could then be sealed by the local application of heat and pressure around the perimeter area of the filter packet. An alternative less preferred method to the filter packet could be by introducing into the metal cup, loose granules of the filter media as described. This loose granular material would be sized such that it could not pass through the holes in the metal cup.

As part of the completion of the assembly, the preferred filter packet is placed into the metal cup that has already been placed into the foodstuffs container. A thin film or membrane is then place on top of the filter packet, filter cup, and main container, and could be fixed to the container by a number of means. This membrane may be of a number of constructions inclusive of metal, a composite of metal, plastic, a composite of plastic and metal, or paper. A core attribute of this membrane is that it prevents external environmental conditions such as moisture from impacting the contents of the main container until the container is being readied for consumption by processing in the dedicated device. A further aspect of this membrane is that it can be pierced by average human force without the use of mechanical advantage. This specifically refers to a probe in the form small cylinder topped by a cone piercing the membrane. This probe may be of many dimensions but generally be from .001" to 1" in diameter. This membrane may be further pierced at the same time by other forms to allow the escape of gasses and odors from within the main body of the container after passing over or through the filter media as part of its preparation for consumption.

This film or membrane could be attached to the main body of the container by a number of normal methods that include; but are not limited to; adhesives, welding, crimping, and seaming. The preferred embodiment is of the film to be attached to a metal ring by bonding, the whole of which could then attached to the main body of the container by seaming or other attachment method, forming a sealed container. Device For Holding and Sensing Internal and External Environment of Metal Container for Use in Heating Foodstuffs Via Induction Heating (410 and 413)

The use of metal food containers as cooking vessels for the cooking and roasting of food materials in a dedicated induction device is described in International Publication WO2013/006718A1. This application covers improvements to the component that holds, senses, and rotates (HSR) the metal food container within the induction field, and water flow. This component also provides the function of breaching the containers membrane end to allow the escape of the filtered gasses and odors that are generated in the process of the preparation for consumption in the induction device. The new device (HSR,) like the one that it improves on, is driven by either an AC or DC motor, but in this form though a gear attached to its hollow shaft. This new device (HSR) also allows a sensor probe to be inserted though the hollow main driven shaft. This sensor probe remains stationary during rotation of the rest of the (HSR) allowing for direct attachment of the sensor wires to the controller board without the need for an armature. This probe has one or more than one sensors for monitoring the internal environment of the metal food container. The monitoring of these sensors will allow for more precise and controlled preparation for consumption via heating and or cooling of the food product contained within. It is envisioned that there could be more than one sensor, and in some cases duplicate sensors to provide a fail-safe control or for use in a differential sensing where two identical sensor's data is used in a formula to derive a higher level of precision than would normally be achieved with a single sensor. These sensors could include; but are not limited to; temperature, humidity, sound, and pressure. The data from any or all of these sensors could be combined with the induction device control algorithms to allow for a better consumable end product for the consumer. This improved (HSR) also includes external sensors that may be mounted on it directly to sense the food containers external temperature and or presence as well as other data such as processing instructions. These external sensors mounted to the (HSR) can be wireless and powered by the induction field used in the dedicated devices uses for preparation for consumption of the foodstuffs in the metal container. These sensors mounted externally but on the (HSR) can conversely be of a wired type where the power for them and the data from them are transferred via a brush and armature system. A final improvement of this (HSR) is in the area of retention of the metal food container in the (HSR). This is accomplished by the use of permanent magnets of either normal construction or rare earth being mounted into the (HSR) and magnetic coupling with the ferrous components of the metal food container affecting a firm, non-mechanical fitment to the (HSR). This non mechanical fitment is highly reliable even in the high temperature and humid environment of the dedicated induction device and serves to impart rotational torque as well as fixing the food container firmly to the (HSR) gasket and thus stabilizing its position in the induction field and under the water spray outlet. The correct positioning of the metal food container in the induction field and water spray outlet is critical to consistent and reliable operation of the system. The gasket on the (HSR) is to prevent gasses from the food cartridge from leaking past the sensing probe bypassing the food cartridges internal smoke, odor, and gas filtration unit.

Figure 27: general drawing of component parts of the HSR unit

(A): shows the sensor probe passing through the hollow central drive shaft of the HSR unit. The sensor probe is stationary while the HSR unit rotates around it, allowing for fixed, non-brush and armature direct attachment to a circuit board. The sensor probe is of sufficient length to allow the sensor tip to be with in the area of the cartridge where the material to be monitored is placed.

(B): Shows the approximate location of a spur gear or pulley that, when in combination with an AC or DC motor and its attached spur gear or pulley and belt, allows the HSR unit to be rotated; thus rotating the cartridge body. The rotation speed can be controlled as a function of the onboard programming of the device that the HSR is mounted into.

(C): HSR unit is made of any heat resistant material nonferrous material.

(D) : HSR guide fingers. It is envisioned that these could be formed from a single finger forming a cylinder with one end closed to a plurality of guide fingers. The primary purpose of these fingers is to assist in the proper placement of the cartridge into the device. The fingers will be from 10% to 120% of the cartridge body's length with longer lengths providing a greater level of precision on placement around the rotational axis of the HSR. The guide fingers do not touch the cartridge body upon correct insertion into the HSR and the drive cup. The drive cup fingers and cartridge rotate without touching the induction field coil.

(E) : The membrane end of the cartridge is covered under prior patent applications and in other parts of this application. The sensor (A) and exhaust tubes (O) or exhaust cutters (P) (shown on Figure 33) breach this membrane as part of the cartridges preparation for consumption.

(F) : Filter media, covered in detail under prior patent applications and in other parts of this application. Sensor (A) after piercing membrane€ passes through filter (F)and then through the central hole in filter media cup (Q) to place its sensor (sensors) end into the food product chamber of the cartridge body.

(G) : Cartridge body covered under prior patents and patent applications and in other areas of this application.

(H) : Consumer open-able end, consisting either of easy non-tool form or form requiring tool assistance. This is covered in other prior patents pending and or patent applications and in other areas of this application.

(I) : Separator, a component of the cartridge covered under other patents or patent applications and in other areas of this application, shown here only for clarity.

(J): Central hole in filter media cup (Q)(not shown in detail). This component of the cartridge body is covered in other patents and patent applications or other areas of this application and is shown here only for clarity.

(K): Location of guide bumpers to assist the consumer in correct placement of the cartridge into the HSR so the cartridge center is also the center of the rotational axis as defined in part by the sensor probe. (A) The placement of the guide bumper is such that the outside edges of the cartridge force correct positioning just as the sensor probe (A) comes into contact with the membrane (E). As insertion progresses the bumpers, due to the cartridges construction, are no longer in contact with the cartridge, reducing heat transfer from the cartridge to the HSR.

(L): A gasket to form a gas tight seal between the membrane end (E) the sensor probe (A) and the HSR unit (C), forcing gasses and odors from preparation of the contents of the cartridge (G)to flow though the filter media contained within the cartridge (G) and thence through to the atmosphere.

(M): Exhaust tubes in the form of a sharpened tube that pierces the membrane end (E) allowing for exhaust gasses from contents generated in cartridge (G) to flow though the filter media contained in cartridge (G), providing a low pressure route to the atmosphere. There will be one or a plurality of exhaust tubes with their form of cross-section comprising of any hollow tubular form including but not limited to a round tube or triangular cutting surface. The height of these tubes or triangular cutting surfaces may be varied so as to allow them to encounter the membrane end (E) in sequence so as to lower the forces required for them to pierce the membrane end (E).

(N): Magnets either of rare earth or conventional construction that provide a fitment of the cartridge (G) into the HSR unit (C) imparting rotational energy from the HSR unit (C) but also providing axial location to the cartridge body (G) and providing the required pressure to form a gas tight seal between the membrane end (E) and the HSR body (C), as well as to the sensor probe (A).

(O): Exhaust openings in the base of the HSR unit (C) that are either an extension of the cross-section of the exhaust tubes (M) or could be larger or smaller. These exhaust ports may also be formed into the body of the HSR unit (C) and exit to the sides of the HSR unit (C).

Figure 28: Detail showing the operation of the guides and fingers of the

HSR unit.

(P): Detail showing how fingers at the base of the HSR unit (C) force cartridge body (G) into correct axial location and with the guides at the ends of the fingers, reduce misalignment with the cartridge body (G) internal filter cup hole (J) by reducing alignment error to under 1 degree.

(Q): For optimum alignment and to allow for varying cartridge (G) lengths, the depth of the HSR and its component parts should be between 10% and 120% of the cartridge (G) length.

Figure 29: Cross section showing cartridge fully inserted into the HSR unit.

(A): shows the sensor probe passing through the hollow central drive shaft of the HSR unit. Sensor probe is stationary while HSR unit rotates around it allowing for fixed non brush and armature direct attachment to a circuit board. The sensor probe is of sufficient length to allow the sensor tip to be with in the area of the cartridge where the material to be monitor is placed. (B): Shows the approximate location of a spur gear or pulley that when combinated with an AC or DC motor and an attached spur gear or pulley and belt allows the HSR unit to be rotated, thus rotating the cartridge body. This rotation can be controlled as a function of the onboard programming of the device that the HSR is mounted into.

(N): Magnets either of rare earth or conventional construction that provide a fitment of the cartridge (G) into the HSR unit (C) and impart rotational energy from the HSR unit (C) and also provide axial location to the cartridge body (G) and provide the required pressure to form a gas tight seal between the membrane end (E) the HSR body (C), and the sensor probe (A).

(O): Exhaust opening in the base of the HSR unit (C) that could be either an extension of the cross-section of the exhaust tubes (M) or be larger or smaller.

These exhaust ports may also be formed into the body of the HSR unit (C) and exit to the sides of the HSR unit (C).

(S): General location of food material to be prepared. This is shown for clarity as canister is covered by other patents and patent applications and in other places in this application.

(R): Shows the air gap that exists between the properly located cartridge body and the HSR unit. This air gap will be from 1mm and 20mm.

Figure 30: Perspective view of HSR unit.

(A): Shows the sensor probe passing through the hollow central drive shaft of the HSR unit. Sensor probe is stationary while HSR unit rotates around it allowing for fixed non brush and armature direct attachment to a circuit board. The sensor probe is of sufficient length to allow the sensor tip to be with in the area of the cartridge where the food material to be monitored is placed.

(E): Show the membrane end of the cartridge, is covered under prior patent applications and in other areas of this application. The sensor (A) and exhaust tubes (O) or exhaust cutters (P) (shown on Figure 33) breach this membrane as part of the cartridges preparation for consumption. (G): Cartridge body covered under prior patents and patent applications or in other areas of this application.

(K): Location of guide bumpers to assist the consumer in correct placement of the cartridge into the HSR so that the cartridge center is also the center of the rotational axis as defined in part by the sensor probe (A). The placement of the guide bumper is such that the outside edges of the cartridge force correct positioning just as the sensor probe (A) comes into contact with the membrane (E). As insertion progresses the bumpers, due to the cartridge's construction, are no longer in contact with the cartridge reducing heat transfer from the cartridge to the HSR.

(N): Magnets either of rare earth or conventional construction that provide a fitment of the cartridge (G) into the HSR unit (C) and impart rotational energy from the HSR unit (C) and also provide axial location to the cartridge body (G) and provide the required pressure to form a gas tight seal between the membrane end (E) and the HSR body (C), and also the sensor probe (A).

Figure 31 : A cross-section of HSR with attached sensor detail.

(A) : shows the sensor probe passing through the hollow central drive shaft of the HSR unit. Sensor probe is stationary while HSR unit rotates around it allowing for fixed non brush and armature direct attachment to a circuit board. The sensor probe is of sufficient length to allow the sensor tip to be with in the area of the cartridge where the material to be monitor is placed.

(B) : Shows the approximate location of a spur gear or pulley that when in combined with an AC or DC motor and its attached spur gear or pulley and belt allows the HSR unit to be rotated, thus rotating the cartridge body. This rotation can be controlled as a function of the onboard programming of the device that the HSR is mounted into.

(C) : HSR unit is made of any heat resistant material nonferrous material. (L): A gasket to form a gas tight seal between the membrane end (E), the sensor probe (A), and the HSR unit (C); forcing gasses and odors from preparation of the contents of the cartridge (G)to flow though the filter media contained within the cartridge (G) and thence through to the atmosphere.

(M): Exhaust tubes in the form of a sharpened tube that pierce the membrane end (E) allowing for exhaust gasses from contents generated in cartridge (G) to flow though the filter media contained in cartridge (G) providing a low pressure route to the atmosphere. There will be one or a plurality of exhaust tubes with their form or cross-section comprised of any hollow tubular form including but not limited to a round tube. The height of these tubes may be varied so as to allow them to encounter the membrane end (E) in sequence so as to lower the forces required for them to pierce the membrane end (E).

(N): Magnets either of rare earth or conventional construction that provide a fitment of the cartridge (G) into the HSR unit (C) and impart rotational energy from the HSR unit C and also provide axial location to the cartridge body (G) and provide the required pressure to form a gas tight seal between the membrane end (E) the HSR body C, as well as the sensor probe (A).

(R): The form of the HSR (C) may also be used to locate sensors. These sensors may be used instead of the guide bumpers (K) or in combination with them. The sensors may be of contact or remote type and can be either wired, wireless or optically coupled to a controlling system. The non- wired sensors may be powered by the induction field who's primary function is preparation for consumption of the food product contained in cartridge (G). These sensors can be; but are not limited to be; temperature, pressure, product data and sound. The use of a hard wired or optical sensor would require the use of an armature and brush system that is coaxial to the rotation of the HSR unit. Figure 32: Detail of alternate exhaust port forming device (P)

(A) : shows the sensor probe passing through the hollow central drive shaft of the HSR unit. The sensor probe is stationary while the HSR unit rotates around it allowing for fixed non-brush and armature direct attachment to a circuit board. The sensor probe is of sufficient length to allow the sensor tip to be wit in the area of the cartridge where the material to be monitor is placed.

(B) : Shows the approximate location of a spur gear or pulley that when in combination of an AC or DC motor and its attached spur gear or pulley and belt allows the HSR unit to be rotated, thus rotating the cartridge body. This rotation can be controlled as a function of the onboard programming of the device that the HSR is mounted into.

(C) : HSR unit is made of any heat resistant, non-ferrous material.

(D) : HSR guide fingers. It is envisioned that these could be a single finger forming a cylinder with one end closed to a plurality of fingers. The primary purpose of thee fingers is to assist in the proper placement of the cartridge into the device. The fingers will be from 10% to 120% of the cartridge body's length with longer lengths providing a greater level of precision in placement around the rotational axis of the HSR. The guide fingers do not touch the cartridge body upon correct insertion into the HSR, providing an air gap between the cartridge body and the induction field coil.

(E) : The membrane end of the cartridge is covered under prior patent applications or elsewhere in this application. The sensor (A) and exhaust tubes (O) or exhaust cutters (P) (shown on Figure 33) breach this membrane as part of the cartridges preparation for consumption.

(F): Filter media, covered in detail under prior patent applications or elsewhere in this application. Sensor (A) after piercing membrane€ passes through filter and then through the central hole in filter media cylinder with one end closed (Q) to place its sensor (sensors) end into the food product chamber of the cartridge body.

(G): Cartridge body covered under prior patents and patent applications or elsewhere in this application. (H) : Consumer open-able end, either of easy non tool form or form requiring tool assistance. This is covered in other prior patents pending and or patent applications, or elsewhere in this application.

(I) : Separator, a component of the cartridge covered under other patents or patent applications or elsewhere in this application, shown here only for clarity.

(J): Central hole in filter media cup (Q) (not shown in detail) This component of the cartridge body is covered in other patents and patent applications or elsewhere in this application and is shown here only for clarity.

(K): Location of guide bumpers to assist the consumer in correct placement of the cartridge into the HSR so the cartridge center is also the center of the rotational axis as defined in part by the sensor probe(A). The placement of the guide bumper is such that the outside edges of the cartridge force correct positioning just as the sensor probe (A) comes into contact with the membrane (E). As insertion progresses the bumpers, due to the cartridge's construction, are no longer in contact with the cartridge, reducing heat transfer from the cartridge to the HSR.

(L): A gasket to form a gas tight seal between the membrane end (E), the sensor probe (A) and the HSR unit (C), forcing gasses and odors from preparation of the contents of the cartridge (G) to flow though the filter media contained within the cartridge (G) and thence through to the atmosphere.

(N): Magnets either of rare earth or conventional construction that provide a fitment of the cartridge (G) into the HSR unit (C) and impart rotational energy from the HSR unit (C) and also provide axial location to the cartridge body (G) and provide the required pressure to form a gas tight seal between the membrane end (E) the HSR body (C), as well as the sensor probe (A).

(O): Exhaust opening in the base of the HSR unit (C) that is either an extension of the cross-section of the exhaust tubes (M) or could be larger or smaller. These exhaust ports may also be formed into the body of the HSR unit (C) and exit to the sides of the HSR unit (C).

(P): A device for piercing the membrane end (E) that is in the general form of an inclined triangle made of sheet material. These inclined triangular forms can be a single unit or a plurality of triangles to form exhaust vents in the membrane end (E). The material to form (P) will be of sufficient hardness to pierce the membrane end and may be of metal, plastic or composite construction. The device (P) could be attached to or formed as a part of HSR unit (C) and could have within close proximity a passage way for gasses from the cartridge body (G) to move with little or no restriction to the atmosphere.

(Q): Filter media cup with in the body of (G) cartridge and covered under other patents and patent applications or other areas of this application. It is shown here only for clarity to its configuration with and relationship to the HSR unit (C).

Figure 33: A detail of the sensors

A: shows the sensor probe (A) passing through the hollow central drive shaft of the (C) unit. Sensor probe (A) is stationary while (C) unit rotates around it allowing for fixed non brush and armature direct attachment to a circuit board. The sensor probe is of sufficient length to allow the sensor tip to be with in the area of the cartridge where the material to be monitor is placed.

T: Data and or power lines to the single or plurality of sensors in probe

(A)

U: Cross section of sensor probe (A) showing hollow construction of tubular form open at both ends.

V: Showing hollow tubular sensor probe (A) where the open end has been formed in part to form a smaller diameter to affect a point. W. Detail showing a single sensor element placement, however a plurality of sensors can be placed in these locations as well as along the tubular body of the sensor probe. The plurality of sensors that may be contained on or within the tip or body of the sensor probe can be but is not limited to temperature, pressure, humidity, and sound. In all cases the sensors placed on the end or within the body of the sensor probe will have their active sensing components to be within the food containing chamber ( R ) of the cartridge body (G) when fully and correctly installed in HSR unit (C).

X. Wired type sensor with its location on one or more than one of the guide finger (D) with the sensor location latterly upon the finger (D) being determined by best practice for the type of sensing required. These sensors may be for but are not limited to temperature, infrared, acoustic, pressure, or magnetic field strength. These sensors may be either of contact or non-contact type.

Y. Sensor (X) data and or power wire termination into carbon or other conductive material to form an electrical connection with a stationary plate generally in the shape of two or more concentric circles or rings of conductive material.

Z. Fixed wire leads to circuit board and or controller unit from fixed (Zl) armature plate.

Zl . Conductive concentric rings forming an armature so that both power and or data can be passes to or collected from sensor (X). The ring shaped (Zl) armature in combination with the (Y) forming brushes lets the HSR ( C ) rotate while still retaining a constant data or power connection through the (Y) and (Zl) system. Shown is a two wire system but it is envisioned that 2, 3 or more wires may be used.

Z2. Wireless type sensor with its location on one or more than one of the guide finger (D) with the sensor location latterly upon the finger (D) being determined by best practice for the type of sensing required. These sensors may be for but are not limited to temperature, infrared, acoustic, pressure, or magnetic field strength. This sensor may be powered by the inductive field generated in close proximity to the HSR (C) unit as part of its normal function in the preparation for consumption of the food product contained within (G). These sensors may be either of contact or non-contact type.

Z3. Shows a detail of the tip of the sensor probe showing a construction detail where the sensors are thermally, acoustically, electrically and mechanically isolated from the metal body of the sensor probe (V) by the inclusion of a silicon rubber seat or formed grommet. This is thermally isolation from the metal body of the probe (V) to promote a faster response time and there by increased heating or cooling control accuracy which is monitored by sensor (W).

Figure 34: general drawing of component parts of the HSR unit

A: shows the sensor probe passing through the hollow central drive shaft of the HSR unit. Sensor probe is stationary while HSR unit rotates around it allowing for fixed non brush and armature direct attachment to a circuit board. The sensor probe is of sufficient length to allow the sensor tip to be with in the area of the cartridge where the material to be monitor is placed.

B: Shows the approximate location of a spur gear or pulley that when in combination of a AC or DC motor and its attached spur gear or pulley and belt allows the HSR unit to be rotated, thus rotation the cartridge body. This rotation can be controlled as a function of the on board programming of the device that the HSR is mounted into.

C: HSR unit is made of any heat resistant material nonferrous material.

D: HSR guide fingers. It is envisioned that there will be from a single finger forming a cylinder with one end closed to a plurality of them. The primary purpose of them is to assist in the proper placement of the cartridge into the device. The fingers will be from 10% to 120% of the cartridge body's length with longer lengths providing a greater level of precision on placement around the rotational axis of the HSR. The guide fingers do not touch the cartridge body upon correct insertion into the HSR and cup by the air gap between the cartridge body and the induction field coil.

E: The membrane end of the cartridge covered under prior patent applications. The sensor A and exhaust tubes O or exhaust cutters P (shown on

Figure 33) breach this membrane as part of the cartridges preparation for consumption. F: Filter media, covered in detail under prior patent application. Sensor A after piercing membrane E passes through filter and then through the central hole in filter media cup Q to place its sensor (sensors) end into the food product chamber of the cartridge body.

G: Cartridge body covered under prior patents and patent applications.

H: Consumer open-able end, either of easy non tool form or form requiring tool assistance. This is covered in other prior patents pending and or patent applications.

I: Separator, a component of the cartridge covered under other patents or patent applications shown here only for clarity.

J: Central hole (not shown in detail) in filter media cup Q, this component of the cartridge body is covered in other patents and patent applications and is shown here only for clarity.

K: Location of guide bumpers to assist the consumer in correct placement of the cartridge into the HSR so the cartridge center is also the center of the rotational axis as defined in part by the sensor probe. (A) The placement of the guide bumper is such that the outside edges of the cartridge force correct positioning just as the sensor probe (A) comes into contact with the membrane (E). As insertion progresses the bumpers due to the cartridges construction are no longer in contact with the cartridge reduction of heat transfer from the cartridge to the HSR.

L: A gasket to form a gas tight seal between the membrane end (E) the sensor probe (A) and the HSR unit C forcing gasses and odors from preparation of the contents of the cartridge (G)to flow though the filter media contained within the cartridge (G) and thence through to the atmosphere.

M: Exhaust tubes in the form of a sharpened tube that pierces the membrane end (E) allowing for exhaust gasses from contents generated in cartridge (G) to flow though the filter media contained in cartridge (G) a low pressure rout to the atmosphere. There will be one or a plurality of exhaust tubes with their form of cross- section comprising of any hollow tubular form including but not limited to a round tube. The height of these tubes may be varied so as to allow them to encounter the membrane end (E) in sequencer so as to lower the forces required for them to pierce the membrane end (E)

N: Mechanical retention of the cartridge provided by rigid materiel such as thermoplastic or metal or by flexible material such as silicon rubber that provide a fitment of the cartridge (G) into the HSR unit (C) and both impart rotational energy from the HSR unit (C) but also axial location to the cartridge body (G) and to provide the required pressure to form a gas tight seal between the membrane end (E) the HSR body (C), and the sensor probe (A)

O: Exhaust opening in the base of the HSR unit (C) that are either an extension of the cross-section of the exhaust tubes (M) or be larger or smaller. These exhaust ports may also be formed into the body of the HSR unit C and exit to the sides of the HSR unit (C).

A preferred embodiment of the new improved device for holding, spinning, and sensing the internal or external environment a metal cartridge for use in the roasting or cooking of seeds, nuts and other food stuffs in an induction field. This new device provides a number of functions from support of the food stuffs cartridges, imparting rotation into the food stuffs cartridge, alignment within the inductive field, gasket to prevent odors or gasses to escape to the atmosphere without being scrubbed by the filter media. This new device also provides the function of forming a guide to facilitate the correct insertion of the metal food container into the machine and its correct orientation for the integrated sensor probe within the metal food container. The new device as part of the metal food containers insertion into this new holding device provides automatic creation in the membrane end of ports for exhaust gasses or odors to vent out of after flowing through the filter media within the food container. The new device is also the location for external sensors, either wired or wireless, to monitor the food cartridge external status. These sensors are can be but are not limited to temperature, acoustic, magnetic field, proximity, digital data and or humidity and may be part of the complete machines control system.

In form the new device is a substantially cup shape form mounted to or part of a hollow drive shaft and made of nonferrous materials inclusive of stainless steel, thermoplastic, thermoset plastics, composites, ceramics and other minimally ferrous metals. The form is further defined by an extension from the cup opposite from the drive shaft of a number of extensions. These extensions form a food canister cup that is partly contained by and may be of a form that is further described as a slotted cup. The slotted cup may have zero, one or more than one slot and with the side walls of the slotted cup extending from 1% to 120% of the inserted food container. The hollow drive shaft allows for the use of a tubular form that contains on its tip or in its body a number of sensors. These sensors may include temperature, sound, humidity and or pressure. This sensor unit is of sufficient length and construction to enter into the body of the food stuffs cartridge by piercing the membrane end, the filter packet and passing through the dedicated hole in the filter packet cup. The purpose of the sensor unit is to allow for the direct monitoring of the status of the food product with in the cartridge and or the environment. This direct monitoring provides data to the dedicated device such that the dedicated device's programming can accurately and rapidly control heating, cooling variation, and cartridge rotational speed.

The hollow shaft and cup is intended to be rotated by an external motor or either AC or DC construction and can be of fixed or variable rpm output. The coupling of the motor by the means of gears on both the hollow shaft and the motor, by friction drive between motor and shaft, or by the use of belt and pulleys between shaft and motor. The shaft and cup combination also includes as part of its construction a gasket or form that is formed around or placed around the sensor probe. This gasket may be of many constructions but is preferably of a soft material that will allow it to conform to the non-ridged membrane end forming a seal around the sensor probe, the body of the cup and membrane end of the metal food container. This gasket is to prevent gasses or odors from escaping into the atmosphere through the hole formed in the membrane end and filter pack caused by the sensor probe during insertion into the metal food container into the roasting device. This gasket preferentially directs the gasses or odors to flow through the filter media and then to the atmosphere via the exhaust ports formed by features that are formed into or as part of the cup and hollow drive shaft assemblage. These exhaust ports are defined as protuberance of sufficient size and strength to effect the piercing of the membrane end resulting in holes through the membrane end of many forms inclusive of circles, triangles, squares, polygons, and or ovals. The exhaust gases and odors flowing through the formed piercing in the membrane end may flow though a dedicated formed port in the base of the cup or by a void that was is part of the forming of the piercing protuberance.

The sides or the walls of the cup may be solid or be formed with a number of slots from 1 to more than one that are now described as fingers. The side wall of the cup or fingers will extend from 1% to 120% of the length of the food can body length and provide an assist in the aliment of the food containing cartridge on to the base of the cup and providing proper insertion of sensor probe into the food containing cartridge. The side walls or fingers of the cup may also include protrusions to facilitate this alignment while installing the food containing cartridge but are of a location and size as not to be in contact with the body of the food containing cartridge upon correct insertion of same. It is further envisioned that the side wall of the cup and or the fingers may be the location for external sensors. These sensors may be of wired or wireless form and may be powered by the inductive field or externally by wires. The wires for external sensors would terminate in a brush arrangement that would rotate upon fixed armature on the machine allowing for the passing of data and or power to the roasting devices controller system.

The base of the cup is further described as having methods for temporary attachment the food containing cartridge to the cup and sensor assemblage. The purpose of this attachment is to provide location within the inductive field of the food cartridge, compression of the gasket, assisting in the creation of the exhaust gas vents and to impart rotational motion to the food containing canister from the cup

assemblage. The method of this temporary attachment is by mechanical means such as elastomeric material that has been formed to mate with the bottom and side walls of the food containing cartridge. An additional method is using flexible solid materiel that is formed into a shape to snap in place. The cantilever beam snap feature is attached to the base of the cup and deforms over the ridge on the bottom and can body side that is formed as part of the manufacturing process of the food cartridge. This deformation of the beam and the ridge in the cantilever snap feature then capture the base of the metal food canisters. In both of the proceeding cases the forms in the food cartridge may be of custom form to provide for that or other incidental function. The final and preferred embodiment is the use of a magnetic field formed by conventional or rare earth magnets. These magnets are permanently mounted to the base and or sidewalls of the cup. The magnets may be of a single unit or comprised of a multiple of separate magnets and provide the functions of retention, location and rotational energy transfer to the ferrous metal food cartridge while remaining unaffected by water, humidity and or heat if operated below their Curie temperature.

A cylindrical form with one end closed, here referred to as a cup shaped form. The cup is attached to or formed as part of a hollow shaft with this combination of forms made of nonferrous materials that include but are not limited to stainless steel, thermoplastic, thermoset plastics, composites, ceramics and other minimally ferrous metals.

The cup is attached to or formed as part of a hollow shaft with this combination of forms made of nonferrous materials that include but are not limited to stainless steel, thermoplastic, thermoset plastics, composites, ceramics and other minimally ferrous metals. The cup shape is further described has having zero, one or more than one slots formed into or as part of the side walls of the cup. The side walls of the cup are further defined as being between 1% and 120% of the length of the food canister intended for insertion into the cup as part of its function in preparation for consumption of the food container.

The cup and hollow shaft assemblage is further described as being part of a system to impart rotation to the food containing cartridge by means of various drives from an external motor. These drives from the external motor include but are not limited to direct friction, gears, and belts.

A hollow shaft attached to the cup assembly for the insertion of a sensor probe that remains stationary as the shaft and cup assemblage rotates around it.

A sensor probe that is stationary but is concentric to the hollow shaft and carries within its body a number of sensors inclusive of but not limited to temperature, humidly, pressure and sound. These sensors may exist as single units or as a plurality of identical sensors as a way of improving sensitivity through differential data analysis.

A sensor probe that is stationary but is concentric to the hollow shaft and carries within its body a number of sensors inclusive of but not limited to temperature, humidly, pressure and sound. These sensors may exist as single units or as a plurality of identical sensors as a way of improving sensitivity through differential data analysis. The sensor probe data is communicated by wire or without wire to the roasting unit controller. The roasting unit is described in detail in International Publication

WO2013/006718A1 and here to will be referred to as roasting unit. The sensors contained within the sensor probe may be located on the tip of the sensor probe or along its length

A sensor probe of sufficient length to place the sensor within the foodstuffs containing cartridge area while the food cartridge is being heated, cooled, and/or rotated by the roasting unit so that continuous process temperature monitoring can be accomplished.

A sensor probe made of materials consistent for use within the foodstuffs area of the food cartridge while the food cartridge is being either heated, cooled, or rotated by the roasting unit.

A sensor probe made of materials consistent for use to pierce the membrane end of the food cartridge without damage to the sensor or sensor probe body.

The cup is attached to or formed as part of a hollow shaft with this combination of forms made of nonferrous materials that include but are not limited to stainless steel, thermoplastic, thermoset plastics, composites, ceramics and other minimally ferrous metals. The cup shape is further described has having zero, one or more than one slots formed into or as part of the side walls of the cup. The side walls of the cup are further defined as being between 1% and 120% of the length of the food canister intended for insertion into the cup as part of its function in preparation for consumption of the food container. Where one or all of the solid parts of the side walls remaining from forming the slots in the side walls may have one or more than one projections that are placed to assist in the proper location of the food cartridge on to the sensor probe and then trough the membrane end, filter pack and filter cup contained within the food cartridge.

The cup is attached to or formed as part of a hollow shaft with this combination of forms made of nonferrous materials that include but are not limited to stainless steel, thermoplastic, thermoset plastics, composites, ceramics and other minimally ferrous metals. The cup shape is further described has having zero, one or more than one slots formed into or as part of the side walls of the cup. The side walls of the cup are further defined as being between 1% and 120% of the length of the food canister intended for insertion into the cup as part of its function in preparation for consumption of the food container. Where one or all of the solid parts of the side walls remaining from forming the slots in the side walls may have one or more than one sensor mounted to them for the monitoring of the food canisters external status. These sensors may sense be but are not limited to temperature, humidly, pressure, proximity of food cartridge and sound and may be of either wire or wireless type and form. If they are of wireless type they may be powered by the roasting devices induction field. If of the wired type they would receive power and send data though a co-centric armature and brush arrangement as per normal prior art and good practice.

The cup is further comprised that formed as a part of or attached to its base of one or more than one protuberances of sufficient size and strength to effect the piercing of the membrane end resulting in holes through the membrane end of many forms inclusive of circles, triangles, squares, polygons, and or ovals. The exhaust gases and odors flowing through the formed piercing in the membrane end may flow though a dedicated formed port in the base of the cup or by a void that was is part of the forming of the piercing protuberance.

The base of the cup is further described as having methods for temporary attachment the food containing cartridge to the cup and sensor assemblage. One method of this temporary attachment is by mechanical means by elastomeric material that has been formed to mate with the bottom and side walls of the food containing cartridge. The forms in the food cartridge may be of custom form to provide for that or other incidental function. The base of the cup is further described as having methods for temporary attachment the food containing cartridge to the cup and sensor assemblage using flexible solid materiel that is formed into a shape to snap. The cantilever beam snap feature is attached to the base of the cup and deforms over the ridge on the bottom and can body side that is formed as part of the manufacturing process of the food cartridge. This deformation of the beam and the ridge in the cantilever snap feature then capture the base of the metal food canisters.

The base of the cup is further described as having methods for temporary attachment the food containing cartridge to the cup and sensor assemblage by the use of a magnetic field formed by conventional or rare earth magnets. These magnets are permanently mounted to the base and or sidewalls of the cup. The magnets may be of a single unit or comprised of a multiple of separate magnets and provide the functions of retention, location and rotational energy transfer to the ferrous metal food cartridge.

The base of the cup is further described as having a gasket that is of many constructions but is preferably of a soft material that will allow it to conform to the non-ridged membrane end forming a seal around the sensor probe, the body of the cup and membrane end of the metal food container.

The improvements described here specific to the device described in PCT/US2012/045589.

The improvements to the device center on ease of manufacture, safety and user convenience. The key elements here are the moving of the guide fingers from being part of the drive disk system that is used to position, and hold the roasting cartridge described in PCT/US2012/045589 to an element of the structural components of the device. The guide fingers are used to assist the customer in correctly positioning the roasting cartridge over the sensor probe that is part of but not attached to the cartridge drive disk. This change allows for simpler and more robust construction and the integration with in it secondary features such as water coolant lines and sensors. It further describes a system where the water cooling pump is attached to a bulkhead that as part of structure that is attached to the drive disk and guide fingers and who in combination provides a motion used to load and unload a roasting cartridge. This combination allows the pump ascends and descends into the water coolant tank. This system in part allows for the partial opening of the water coolant tank to facilitate filling or replenishment of the water used for cooling. The system further allows for full removal to facilitate cleaning and in doing so requires that the cartridge load/unload system be open and thus preventing operation without coolant water. This combination structural feature may be attached at a number of points to the primary structure to allow it to pivot in such a manner to allow for easy customer removal and or insertion of the roasting cartridge. This secondary structure may be either of manual or assisted verity and may use any number of assists such as springs, levers, cam's, servos, or motors. This secondary structure would logically contain the motor and gearing system required to rotate the cartridge drive disk and may be of friction, spur gear or worm gear type. A component that can be a part of the secondary structure or a separate element is envisioned to prevent access to the cartridge and associated mechanisms by the customer due to the high heats used in the machines operation. This closure piece may or may not be part of the appearance of the overall device and may only provide a function as a heat shield.

Description of Figure 35

Figure 35 shows the assemblage in closed position

Part

(A) : Pivot point for bulkhead (S) .

(B) : Fixed nonferrous guide fingers surrounding roasting cartridge (G).

(C) : Water coolant distribution tube with one or more than one outlet as

part of or attached to guide finger (B).

(F) : Upper door component sealing off roasting chamber (not shown).

(G) : Roasting cartridge.

(H) : Thrust bearing.

(I) : Drive disk with mechanical or magnetic attachment to roasting

.cartridge (G).

(J): Water cooling pump outlet connected to (B) via hose (L). (K): Removable water coolant tank, which cannot be fully removed with assemblage in closed or down position but allows partial removal to facilitate filling or replenishing of the water coolant.

(L): Hose connecting pump (T) to coolant distribution tube (C).

(M): Bushing for drive axle as part of drive disk (I).

(N): Servo to lift and close assemblage.

(O): Worm gear attached to drive axle that is part of drive disk (I).

(P): Temperature probe coaxial with axle that is part of drive disk I and is

fixed allowing axel part of (I) to rotate around it.

(Q): Drive motor for assemblage (I).

(R): Drive worm as part of drive motor (Q).

(T): Water pump with intake that descends into water tank (K) as a

function of the motion of servo (N) and providing communication with water contained in tank (K).

(U): Contact and or non-contact sensors fixed to or as a part of guide

fingers (B).

(V): Water level sensor.

(W): Slot in tank to allow for the partial opening but not removal of water

tank (K) without the assemblage defined by pivot bulkhead (S) in the open position.

Figure 36 shows the assemblage in the up position being achieved by rotation around the pivot (A). This rotation can be done manually or by a number of motors, servos, springs or levers. This motion allows access to the roasting cartridge (G) for removal or installation of the roasting cartridge (G). In the up position the pump (T) is no longer blocking the full removal of water tank (K) for cleaning, filling or replacement.

Description of Figure 37

Figure 37 shows assemblage from the front in the down position with the guide fingers B being radially arranged around the dive disk I. This view further shows the position of water outlet S in one embodiment as its relation to guide finger B. This view also shows the coaxial location of sensor probe P with in and extending though the drive disk I.

Figure 38 shows the assemblage from the back in the down position with the approximate location of the pump T, the servo N, the worm drive gear O for the drive disk I. The approximate location of the worm gear R and its attachment to and being powered by motor Q. Component L is a hollow tube attaching the pressure side of pump T and connecting it to water outlet S. Feature A is the rear pivot point that the action of the servo N allows for up and down movement of the assemblage.

A fixed system to assist in the correct positioning of the cartridge by the end user that is coaxial to but not in contact with the cartridge.

A fixed system to assist in the correct positioning of the cartridge by the end user coaxial to but not in contact with the cartridge containing a pathway for water coolant.

A fixed system to assist in the correct positioning of the cartridge by the end user containing a pathway for water coolant and sensors.

A pivoted structural member that the following attach to.

1. Guide system

2. drive disk

3. drive disk bearing or bushing

4. water pump

5. water distribution manifold

6. servo, spring or motor

7. drive motor

8. water level sensor

9. a heat shield

10. An appearance piece to prevent customer

access to cartridge and or mechanism.

A water reservoir that as part of its design has a slot in its upper side that when the structural member described in four has a slot that by the insertion of the water pump and sensor is prevented from being fully removed from the device described International Publication WO2013/006718A1.

A water reservoir that can be fully removed from the device as described International Publication WO2013/006718A1 with a removable cover to allow for the cleaning of the water tank;

A water reservoir that can be removed in part or fully from the front of the device described in International Publication WO2013/006718A1 from the front, back or either side without the use of tools.

Method of Delivering Freshly Heated Foodstuffs to Consumers (411)

The current state of presentation of coffee in cafes, restaurants and other public venues extends to being fresh brewed for each customer using the brewing method they desire. This has long been the state of the art but is far from optimum. It is well known within the industry that coffee starts to go stale as soon as it is roasted, and great efforts have been developed to forestall that staling. The methods include nitrogen packing, valve bags and even roast on site. The other key element in the described process is that it is also widely known in the industry that the degree of roast of coffee beans radically affects the brewed flavor of the coffee. The roast degree and profile is currently largely left up to the "roast master" and the customer has no input on that key taste element due to economics of scale and of time. The focus of this invention is the technology, devices and software to allow for the delivery of custom fresh roasted and brewed coffee for each customer on site (cafes, restaurants, other public venues) in a real time or just in time basis. The amounts of custom fresh roasted coffee in this invention covers will be from 3 grams to 500 grams with the custom fresh roasted coffee to be either used in brewing a beverage on site either all or in part. The focus is on the 3 grams to 500 grams as existing commercial roasting systems do not include automatic operation at such small load amounts if at all and require there for an expert operator. Other deficiencies of existing roasters include that the time to roast any quantity is fixed and there for their being optimized for 5 pounds and up. A further deficiencies of existing roasting devices in a cafe, restaurant or public venue

environment is their size, where multiple machines would take up a prohibitive amount of floor space. The requirement for existing roasting devices to have their gasses scrubbed by filters or catalytic converters for both safety and to conform to EPA regulations further makes single or multiple roasters problematic in a cafe, restaurant or public venue environment. The new invention and system resolves all of these practical and operational issues and results in a new and unique system providing customers with custom fresh roasted coffee.

A technology that facilitates the custom fresh roasting on a per customer basis is described International Publication WO2013/006718A1 but in main it is a device to inductively heat and there by roast coffee beans to a selectable roast degree and profile that are contained in a dedicated disposable container. The disposable container is loaded with measured amount of green coffee beans or other seeds conforming to the customer's order from 3 to 500 grams. The container also includes a smoke and or odor filter eliminating the need for an external system. The total system was envisioned for the generation of custom fresh roasted seeds or coffee beans without expert knowledge due to the systems built in programming allowing it use by persons unskilled in roasting of coffee beans or other seeds. This is in combination with the externally listed expert recommendations and descriptions of the end product qualities associated in print or electronic form for each cartridge. The small foot print of the roasting device under 3 cubic feet each also allows for the installation of multiple roasting units be installed in each cafe, restaurant or public venue to facilitate orders from multiple customers at the same time.

A description of a cafe, restaurant or public venue environment with the new invention place would consist of a facility that has the ability to grind roasted coffee, and brew via a single or variety of methods coffee based beverages. This would be combined with the new system which would consist of one or a multiple of roaster units as described in International Publication WO2013/006718A1 and a supply of the associated roasting cartridges also as described in International Publication

WO2013/006718A1. It is envisioned that the list of coffee cartridge inventory on site would be listed on a menu that is either physical or electronic either in store or as a part of a web site, which would be both listed in print form on site and electronically on a dedicated web site or published via the internet and or Wi-Fi. There would also be listed both print form and electronically a description of the taste profile for each coffee and its associated roast profile number. The menus of coffees would also display the brewing technologies available at that location. It is envisioned that a customer either in person or electronically via web, Wi-Fi, phone, video link or fax use this menu to order the type of coffee, the roast profile desired, the amount and the brewing method if any for their order. The order when received would then be put into a conventional point of sale system (POS) where the computer checks inventory, checks roaster availability, check roast profile for total time and then generates a time stamp that the order will be ready. The POS based on customer prior data can also make

recommendations in the event of an inventory short fall or as a new products come available and or to offer specials. Conversely the customer can by voice or electronic means make their selection and then stipulate a time in the future that the order will be ready for pickup. The order to be filled then handed off to an employee where the correct cartridge or cartridges for that order are removed from inventory and then inserted into the designated roasters as per the order. The roast profile as per the order then can be programmed into each roaster or can be handled by the POS system. When the roasting of that order is finished an alert via acoustic, visual, electronic or as a data stream informs the employee that the roasting step of the process is done and movement to the next step as listed on the order is done. This next step can include but is not limited to grinding for brewing, grinding for packaging and take out, or packaging whole beans for takeout. When the custom fresh roasted coffee is ground to be brewed on site it would follow the same process as other cafes serving coffee. It is also envisioned that "freshly" roasted coffees would be offered on site where a selection of coffees ready for brewing are available but where the time from roasting of that product is boldly displayed. The preferred embodiment of this "freshly" roasted would not exceed 8 hours. This freshly roasted product is to allow customers with less time to enjoy fresh roasted coffee, in lieu of the more time consuming custom fresh roasting system. Figure 39: A flow chart showing the movement of an order received via electronic means.

Figure 40: A flow chart showing the movement of an order received via a in person order.

Figure 41 : A layout showing multiple roasters on counter top and other configurations.

Remote Expert Assisted System For Heating Foodstuffs (412)

Currently the roasting of coffee beans and other seeds is the purview of experts or skilled amateurs. Coffee, unique among most foods decouples the consumer from having any say regarding the key elements of its preparation. Coffee's flavor is highly dependent on a number of factors chief among them is the origin, roast degree and roast profile. Coffee can be a very complex beverage with more flavor components than wine and unlike wine it is dynamic. The flavors, aromas and sensory pleasures derived from coffee are impacted by many aspects, water, brew method, type of coffee beans, blend of coffee beans, time from roasting, roast profile, and even the grind of the coffee. Most of the aspects have long been under the control of the consumer but the most critical aspect controlling flavor components is largely controlled by bean selection, the roast degree, time from roast and roasting profile. Without controlling these critical aspects the essence of an expert system was not achievable for the typical consumer. There were too many uncontrolled variables. That has changed with the subject matter described in International Publication WO2013/006718A1, allowing for the consumer to accurately and repeatably replicate what cuppers experience and thereby making their input valuable to the consumer. It is also widely known that individual tastes vary and what one person finds tasty and enjoyable another may find uninteresting. Current state of the art coffee roasting inhibits the average consumer's ability to tailor roast coffee to their unique palates due to technical, equipment, and knowledge limitations. The equipment component of the solution to this problem has been described in International Publication WO2013/006718A1. The other key element preventing average consumers from receiving an optimum product is due to general coffee industry bean selection and processing methods. A few select experts in the industry sample or "cup" coffees from many origins, blends, roast profiles and roast degrees. Cupping is a job fundamentally to look for defects and then secondly to determine the "best" degree or roast or roast profile for that coffee bean. This problem is that what the tasting expert determines is "best" is driven to achieve a repeatable benchmark taste and blend for "Starbucks" or "Dunkin Donuts," etc., rather than an optimum flavor. Even when a cupper is sampling for an "optimum" taste they are still not representative of the wide and variable coffee consumer taste spectrum.

The solution as described here is workable when used in conjunction with a system as outlined in International Publication WO2013/006718A1 where all the variables involved in the selection and roasting of coffee have been addressed for the each consumer allowing them to reproduce exactly the recommendations of the cuppers, or to make other individual personalized selections.

The solution envisioned is a system where a team is impaneled either in one location or remotely that comprises a cross-section of tasters to sample each product offered to be used with the system in International Publication

WO2013/006718A1 and prepared for cupping in the same system that is used by the average consumer. Each coffee will be tested, commented on at a wide spectrum of roast degrees and profiles. The tasting panel would include but is not limited to coffee experts in roasting, brewing, and growing, along with experts in savory food, deserts, wine, spirits, cigars, homeopathic medicine, yoga, and lifestyle. The panel will include other non-experts that represent a diverse age, sex, ethnic, regional or religious background. The purpose of the broad spectrum of tasters is to allow the consumer to identify with a taster or group of tasters that have a similar palette or preferences and there by simplify their decision making process in selection of product for purchase and the preparation thereof at time and place of their choosing. It is further envisioned that the collective tasting team would be instrumental in the selection for purchase and then offering for sale green coffee beans and or other seed for packaging and use in the device described in International Publication WO2013/006718A1.

This cross-section of tasters would then describe and recommend roast degrees and profiles for each particular origin and or green coffee blend loaded into the cartridges as described in International Publication WO2013/006718A1. This expert opinion would comprise of a recommendation, a written description of the flavors and other sensory aspects encountered and with the associated instructions they used to prepare the sample and thereby allowing the average consumer to experience the same sensory and flavor aspects. The instructions may include all or some of the following, roast profile number as described as part of the device and system in International Publication WO2013/006718A1, brewing method used, water used, hold time from roasting if any used, altitude, and or other environmental factors experience at the time the taste test was conducted. This expert opinion is then freely communicated but under copy- write to the patent holder or its assigned to the public at large through a verity of means electronically, verbally and print form for individual use or as a part of a commercial retail facility offering the end product resulting from the use of the device and system described in International Publication WO2013/006718A1 in brewed or roasted form. It is within the scope of the invention that the members of the tasting team would be required to fill out a questioning that would seek to quantify them via responses to questions in wide range of areas such as food, wine, deserts, cigars, spirits, art, music, fashion, recreation. This resultant profile could then be used in parallel with profiles the customer fills out to provide the customer with a taster that shares most closely their tastes and thereby making the task of selection of coffee or seed origins, blends, roast profiles, brew method, and roast degrees simpler. This profile by extension could also serve as a basis for recommendation of other products outside coffee. It is also envisioned that ad-hock tasting teams comprised of end consumers may be formed and their opinions offered, these would not fall under the purview of this patent and be construed as part of commercial commons unless the panel was operating under the affiliation of a commercial enterprise. In summary the new process provides the customer with the ability that after either reviewing the tasters

recommendations and or filling out a survey be able to make a selection that they were certain in advance would be optimally pleasing to their senses and by using the roast profile code associated with their selection and the roasting system described in International Publication WO2013/006718A1 they would have exactly the same roasted coffee flavors, aroma, and other sensory aspects as the testers did. If they then used the same water and brewing technique as listed they would experience exactly the same tastes, flavors and aromas of the brewed beverage the testers did and based their recommendations and reviews on.

A customer can fill out a profile containing the same data points as the one filled out by the tasting panel and an algorithm will search for best matches based on common formulas.

A customer can fill out a profile containing the same data points as the one filled out by the tasting panel and an algorithm will search for best matches based on common formulas. Where the customer profile is filled out electronically, in writing or by voice and the resulting matches are communicated to the customer by electronic, writing or by voice means.

The results of the profile matching between customer and tasting team members facilitates a higher probability of customer satisfaction of the coffee products purchased.

Figure 42: A flow chart showing the composition of a tasting team both centralized and remote. The flow chart also shows generation of profiles from tasting team. The flow chart shows generated recommendations, testing protocol and ability for end customer to duplicate tasting team's experience. The customer can also in advance know how to modify the process to duplicate a specificity recommended taste, aroma, flavor experience by adjusting a group of conditions ( origin, blend, roast profile, brewing method, post processing etc.) based upon their previously established similarities of one or more than one of the tasting teams. This transfer expertise, facilitated by the technology allows the customer a higher level of satisfaction without trial and error methodology currently used.

The various embodiments described above can be combined to provide further embodiments. All of the U.S. patents, U.S. patent application publications, U.S. patent applications, foreign patents, foreign patent applications and non-patent publications referred to in this specification and/or listed in the Application Data Sheet, including but not limited to U.S. Provisional Patent Application No. 61/662,880 filed June 21, 2012 (Attorney Docket No. 700161.404P1); U.S. Provisional Patent

Application No. 61/668,804 filed July 6, 2012 (Attorney Docket No. 700161.405P1); U.S. Provisional Patent Application No. 61/677,032 filed July 30, 2012 (Attorney Docket No. 700161.406P1); U.S. Provisional Patent Application No. 61/742,521 filed August 13, 2012 (Attorney Docket No. 700161.408P1); U.S. Provisional Patent Application No. 61/754,139 filed January 18, 2013 (Attorney Docket

No. 700161.409P1); U.S. Provisional Patent Application No. 61/754,230 filed January 18, 2013 (Attorney Docket No. 700161.410P1); U.S. Provisional Patent Application No. 61/790,062 filed March 15, 2013 (Attorney Docket No. 700161.411P1); U.S.

Provisional Patent Application No. 61/790,236 filed March 15, 2013 (Attorney Docket No. 700161.412P1); and U.S. Provisional Patent Application No. 61/798,995 filed March 15, 2013 (Attorney Docket No. 700161.413P1), are incorporated herein by reference, in their entirety. Aspects of the embodiments can be modified, if necessary to employ concepts of the various patents, applications and publications to provide yet further embodiments .

These and other changes can be made to the embodiments in light of the above-detailed description. In general, in the following claims, the terms used should not be construed to limit the claims to the specific embodiments disclosed in the specification and the claims, but should be construed to include all possible

embodiments along with the full scope of equivalents to which such claims are entitled. Accordingly, the claims are not limited by the disclosure.

Claims

1. A metal component for insertion into a metal food container to promote heat transfer to food contained in the metal food container and mixing of the food in the metal food container, the metal component not being permanently mechanically attached to the food container, the metal component having opposing parallel edges in contact with the inner wall of the container.

2. The metal component of claim 1 having an H-shape.

3. The metal component of claim 1 having an M-shape.

4. The metal component of claim 1 having a rectangular shape.

5. The metal component of claim 4 further comprising an opening passing through the metal component.

6. The metal component of claim 5, further comprising a plurality of openings passing through the metal component.

7. The metal component of claim 1 having a Z-shape.

8. The metal component of claim 1 having a N-shape

9. A metal component having a cross section allowing it to be inserted into a metal food container used in the cooking or roasting of foodstuffs, the metal component having opposing ends each including one or more openings for the passage of gas or sensor probes, the metal component including a filter media selected from the group consisting of cellulose particulate, a carbon containing material, and an absorbent media.

10. The metal component of claim 9 wherein the carbon containing material is activated carbon or charcoal and the absorbent media is clay, sodium polyacrylate or aerographite.

11. A filter packet for a metal foodstuffs container comprising a formed pocket of a cellulose filter paper, at least one of a carbon containing material and an absorbent media included in the formed pocket.

12. The filter packet of claim 11 , wherein the carbon containing material is selected from activated carbon or charcoal and the absorbent media is selected from clay, sodium polyacrylate or aerographite.

13. The filter packet of claim 11 wherein the formed pocket further comprises thermoplastic thread.

14. The filter packet of claim 11, sized for insertion into an open end of a foodstuffs container.

15. A closure for metal food containers that does not require a special tool to open used in cooking or roasting of food items where temperatures are between 200 and 700 degrees F, the closure comprising aluminum, paper or pulp formed material having a thickness ranging from about 0.001 to about 0.1 inches.

16. A cylindrical metal foodstuffs container formed in one piece devoid of radial corrugations on the body of the container.

17. A cylindrical metal foodstuffs container formed in one piece devoid of axial corrugations on the body of the container.

18. A sealed metal food container for cooking or roasting foodstuffs contained in the container via induction heating of the container, the container constructed of non-tin bearing material or coated with tin for use in a device where one end has a closure that is openable with or without the use of a tool and the other end is closed by a membrane or film that is breached by the device during preparation for the cooking or roasting.

19. The sealed metal food container of claim 18, further comprising a metal cup containing a filter media inserted into the metal food container, the metal cup having at least one hole for the passage of gasses or sensor probes and provides a barrier between the foodstuffs and the filter media.

20. The sealed metal food container of claim 19 wherein the metal cup is constructed of metal that is not tin bearing or coated with tin.

21. A sealed metal food container for cooking or roasting foodstuffs contained in the container via induction heating of the container, the container constructed of non-tin bearing material or coated with tin for use in a device where one end has a closure that can be opened with or without a tool and the other end is closed by a membrane or film that is breached by the device during preparation for the cooking or roasting, the containing including a metal cup containing a filter media inserted into the metal food container, the metal cup having at least one hole from about 0.01 to 3.0 inches in diameter for the passage of gasses or sensor probes and provides a barrier between the foodstuffs and the filter media, the metal cup constructed of metal that is not tin bearing or coated with tin, the container further including a heat transfer and mixing component having an H-, U-, 0-, X-, Z-, rectangular or N-shape, the metal cup contains a filter packet comprised of a formed pocket made of a cellulose filter paper that contains thermoplastic thread; the formed pocket includes one or more of activated carbon, charcoal, clay, sodium poly-acrylate or aero-graphite.

22. The container of claim 21, wherein formed pocket is closed by a layer of cellulose filter paper, the formed pocket and layer of cellulose filter paper is covered by a film comprised of metal, paper, corrugated cardboard or a composite of metals, paper, corrugated cardboard and plastics that is about 10 and 6350 microns thick.

23. A method for providing fresh roasted coffee beans based on individual customer preferences comprising:

receiving a customer request for roasted coffee beans;

selecting a metal container containing about 3 to 500 grams of unroasted coffee beans of a type requested by the customer

inputting roasting parameters into a device for roasting the unroasted coffee beans via induction heating of the metal container;

roasting the unroasted coffee beans via induction heating of the metal container using the input roasting parameters; and

packaging the roasted coffee beans.

24. The method of claim 23, wherein the roasted coffee beans requested by the customer are listed in a menu accessible electronically and includes information regarding origin, blends of the requested coffee beans, tasting reviews, roast recommendations, food pairings and alternative products.

25. The method of claim 24, wherein the customer requests for roasted coffee beans is made remotely via electronic communication.

26. The method of claim 23, wherein the inputting is controlled by a point of sale system.

27. The method of claim 23, wherein the receiving includes determining the inventory of coffee beans available, presenting coffee bean options to the customer based on the customer's preferences, and indicating an estimated time the roasted coffee beans will be available.

28. A method for collecting comments regarding foodstuffs contained in a metal container that will be heated via induction heating of the container, the method comprising: establishing a panel of individuals comprising a range of a population to provide tasting and rating comments about the foodstuffs contained in the metal container that will be heated via induction heating of the container by an induction heating device, providing each member of the panel with samples comprising sample foodstuffs that are substantially the same as the foodstuffs and have been heated in a sample metal container substantially similar to the metal container by a sample induction heating device substantially similar to the induction heating device, and collecting tasting, and ratings comments from members of the panel, and presenting the collected tasting and rating comments in combination with profile information about the panel member providing the tasting and rating comments.

29. The method of claim 28, wherein the foodstuffs are unroasted coffee beans.