Thermal gelation of foods and biomaterials using rapid heating

Details Thermal gelation of foods and biomaterials using rapid heating Thermal gelation of foods and biomaterials using rapid heating

2007-09-18

2007-09-18

Robinson, Daniel (Department: 3742)

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

C219S678000

Reexamination Certificate

active

10129776

ABSTRACT:
The invention uses rapid heating to effect a material property change in a biomaterial. The biomaterial is heated to a predetermined real temperature, whereas the biomaterial's total thermal treatment is described by an equivalent temperature and an equivalent time defining a point above a minimum gel set temperature line, above a reduction in bacteria line, below a water loss line, and below a maximum gel set temperature line. According to one aspect of the invention, the biomaterial is heated by exposing the biomaterial to a relatively uniform electric field. The material is heated to a predetermined temperature for a predetermined time in order to achieve a food product characterized by a preselected refrigerated shelf life of from about two weeks to about forty-two weeks. The food product may be packaged prior to the microwave exposure so as to sterilize the packaging and decrease product loss. According to another aspect of the invention, the material is heated to a predetermined real temperature T1from time A to time B and a real temperature T2from time B to time C. According to another aspect of the invention, the material is heated to a predetermined real temperature from time A to time B to attain a material property at shear stress level S1and heated to a predetermined real temperature from time B to time C to attain at least one additional material property at shear stress level S2. According to another aspect of the invention, the material is moved at a predetermined rate R1from time A to time B and a predetermined rate R2from time B to time C. The material is preferably stationary (i.e. R2=0) from time B to time C. According to another aspect of the invention, multiple microwave cavities are used to effect the material property change in the biomaterial. The material is passed through a second microwave cavity that is sequentially arranged or concurrently arranged with the first microwave cavity.

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