Solid-state RF technology combined with another food thermal treatment

Abstract

The present invention relates to a production line for heating, drying, sterilizing, pasteurizing and / or sterilizing a substance by means of an apparatus comprising at least one, preferably a plurality of, solid-state radio frequency sources and a further heat treatment apparatus. The present invention further relates to a method for heating, drying, sterilizing, pasteurizing and / or sterilizing a substance by means of an apparatus comprising at least a solid-state RF energy source microwave heating step and a further heat treatment step.

Description

Technical Field

[0001] The present invention relates to a production line for heating, drying, cooking, sterilizing, pasteurizing and / or sterilizing a substance by means of an apparatus comprising at least one, preferably a plurality of, solid-state radio frequency sources and a further heat treatment apparatus. The present invention further relates to a method for heating, drying, cooking, sterilizing, pasteurizing and / or sterilizing a substance by means of an apparatus comprising at least a solid-state RF energy source microwave heating step and a further heat treatment step. Background Art

[0002] The treatment of matter by passing microwave radiation through it is common in both domestic and industrial applications. For example, a conventional microwave oven includes a magnetron that generates microwave energy. However, in industrial applications, microwaves are generated by a magnetron and prolonged operation will result in undesirable heat development and / or the process cannot be adequately controlled. In addition, undesirable hot spots may occur. Summary of the invention

[0003] It is therefore an object of the present invention to provide a processing device and a method which do not comprise the drawbacks stated according to the technical field.

[0004] This problem is solved by a production line for heating, drying, cooking, sterilizing, pasteurizing and / or sterilizing a substance by means of a device comprising at least one, preferably a plurality of solid-state radio frequency sources and a further heat treatment device.

[0005] The disclosure made in relation to the subject matter of the present invention is also applicable to other inventions, and vice versa. The subject matter disclosed in relation to the present invention can also be combined with the subject matter of other inventions from this application.

[0006] The present invention relates to a processing line with an RF-transistor in a solid-state radio frequency (RF) power amplifier. An RF power amplifier is an electronic amplifier that converts a low-power radio frequency signal into a high-power signal. Typically, the RF power amplifier drives an antenna of a transmitter. The antenna can be connected to and / or located in a waveguide, wherein the antenna can radiate microwaves into the waveguide, which is preferably designed with a reflective material, and can guide the microwaves to a desired location, such as a product chamber where the material to be processed is located. Compared to magnetrons, the advantages of solid-state RF energy technology are low-voltage drive, semiconductor reliability, and low energy consumption due to advanced control systems. For example, the device of the present invention can be used to heat, cook, dry sterilize, pasteurize and / or sterilize a material.

[0007] Preferably, the substance is an edible substance for human and / or animal consumption, in particular a protein-containing food, in particular meat. The meat can be meat, muscle and / or minced meat in a bone structure. In the case where the substance includes a bone structure, the bone structure is at least partially surrounded by meat. Typical examples of substances with a bone structure are chicken wings, chicken legs, pork legs or lamb legs and / or fish. The substance can also be dough. The substance can also include at least a portion of insects or a mixture of insects. Those insects are preferably supplied to the device or production line of the present invention in a live manner and are killed by microwave radiation. In another embodiment, the killed insects are preheated / precooked before the following processing steps.

[0008] Transistor technology produces a powerful RF field. Preferably, multiple RF sources will be applied, which can be controlled individually and preferably related to each other. For example, in applications where materials are pumped through pipes, gradual heating of the material can be achieved by controlling the power level, frequency and time-varying phase to control the electromagnetic field, thereby achieving the accuracy of uniform energy distribution. Generally, in the case of a load change at a certain point of a material, block, material flow or block flow, the controller can control the parameters of a specific parameter at that specific point to correct the adverse effects of the load change. For example, during cooking, the load will constantly change, and this change in load will be detected via the antenna by measuring the reflected energy. The control system compares the energy transmitted via the antenna with the reflected energy, thereby adjusting the energy to be transmitted by the antenna. For example, if there is no load in the product room, no energy will be absorbed, the antenna receives the reflected energy and the control unit will stop transmitting new energy into the product room. Using a solid-state RF energy source, the amplitude, frequency, phase that changes over time and / or direction and / or the total radiated energy emitted by each antenna can be controlled. This advanced energy management system based on rapid response to heat demand in certain points of the substance(s) to be heated prevents damage to internal components and prevents uncontrolled substance processing due to uneven energy distribution. Another advantage of solid-state RF energy sources is the increase in the yield of the substance to be processed, due to the efficient use of energy reducing energy losses.

[0009] In addition, according to the invention, the production line comprises a further heat treatment device. In the heat treatment device, the substance is preferably further cooked, browned, fried, smoked and / or toasted. The further heat treatment device can be upstream or downstream of the solid-state radio frequency source(s) relative to the flow of the substance.

[0010] The production line according to the invention comprises several processing steps arranged in sequence. The material is supplied to the production line at the beginning of the production line and then transported continuously or semi-continuously through the production line until the end of the production line, where the material is discharged and / or packaged. The transport can be done with the aid of a conveyor connecting the devices, such as a conveyor belt. Preferably, the production line comprises a common control unit, which controls the individual devices and the handover of the material from one device / step to another.

[0011] According to a preferred embodiment of the present invention, the device may include not only one solid-state RF source, but also multiple solid-state RF sources. This may be achieved by using one or more antennas and / or one or more waveguides. Preferably, each RF source may be powered individually and preferably each RF source may be controlled, more preferably, each RF source may be controlled in a closed loop individually. The frequency, wavelength, time-varying phase, amplitude, radiation direction and / or overall magnitude of the radiated power may be controlled.

[0012] The solid state RF sources are preferably arranged in an array of n columns and m rows, where n is an integer greater than 1 and m is an integer greater than 1. Preferably, the solid state RF sources are arranged equidistantly in a row and / or the columns are also arranged equidistantly. In the case of multiple sources, they can be arranged randomly.

[0013] Preferably, the solid state radio frequency sources are arranged equidistantly around the circumference of the product chamber in which the edible material to be treated will be placed or through which it will be transported.

[0014] According to a preferred embodiment, each device in the production line comprises an inlet and an outlet spaced apart from each other. Preferably, the edible substance enters each device through the inlet, passes through the devices, and then leaves the device through an outlet which is preferably different from the inlet.

[0015] Preferably, each device comprises a processing device for transporting a substance through the device, such as a device for (multiple) solid-state radio frequency sources. These devices can be a tube and a pump that pumps the substance through the tube. The tube is in the present case a product chamber. Preferably, the tube is at least partially made of a material that is at least partially transparent, preferably transparent, to RF radiation. The tube can be made of plastic, preferably of food-grade plastic, for example. The pump preferably pumps the substance through (multiple) RF sources in the form of a continuous or semi-continuous flow. The speed of the pumped substance is preferably adjustable so that the residence time in the product chamber can be changed. The device can also be a conveyor, such as a conveyor belt, preferably an endless belt or an endless chain, wherein the chain is preferably not made of a metal material. The conveyor is preferably at least partially transparent for RF radiation. The conveyor transports the edible substance, preferably as a single portion, through (multiple) solid-state radio frequency sources. The substance is preferably transported continuously or intermittently by the conveyor. The speed of the conveyor is preferably adjustable so that the residence time in the product chamber can be changed. Each device of the production line can have its own conveying device, in particular a conveyor belt, and the production line transports the substance through the respective device.

[0016] At least some of the conveyors, preferably each conveyor, are adapted to the specific requirements in the respective plant. The products are preferably handed over from one conveyor to another conveyor. At least one conveyor may comprise means for distributing and / or accumulating the products on the respective conveyor, more preferably according to the needs of the specific processing step.

[0017] Preferably, each processing device and / or production line comprises a control system for controlling individual devices, such as (multiple) solid-state RF sources and / or transport devices. Preferably, the control system comprises one or more sensors, the (multiple) signals of which are used to control the parameters of one or more devices to achieve the desired treatment of the substance. Preferably, each device is individually controlled, but preferably controlled by a common production line control system. Preferably, one or more solid-state RF sources are controlled by one or more sensors, preferably individually and / or in relation to each other. For example, in an application where a block is pumped through a tube, the electromagnetic field can be controlled by controlling the power level, frequency and / or phase over time to achieve gradual heating of the block, with such precision, for example, a uniform energy distribution in the product chamber or substance will be achieved. The RF energy load can be adapted to the progress of the treatment process. For example, during cooking, the RF energy load can be changed. Such a change in load can be detected, for example, via an antenna by measuring the reflected energy. The control system compares the energy transmitted via the antenna with the reflected energy and will adjust the energy to be transmitted by the antenna accordingly. At each solid-state RF energy source, the amplitude, frequency, wavelength, phase over time, and / or direction of radiation may be controlled individually and / or in groups.The antenna may be used as a sensor, for example to detect radiation reflected from a substance to be treated.

[0018] The control system preferably controls at least one solid-state RF source so that the solid-state RF source heats the bone structure specifically to heat the meat surrounding the bone specifically so that the meat reaches a temperature of at least 80° C., preferably at least 84° C. This preferred embodiment is particularly desirable in case (multiple) solid-state RF sources are used as a post-heating step.

[0019] The sensor may sense one or more properties of a substance, such as the temperature of the substance and / or energy absorbed by the substance or a portion thereof, such as bone structure and / or flesh surrounding a bone structure. A sensor may measure which radiation is reflected from a substance, such as a wavelength. The sensor may measure the temperature inside the substance, preferably the core temperature and / or the temperature distribution within the substance. In the case where the substance is transported during processing, especially processing by RF radiation, there may be multiple sensors along the transport path. Local readings from the sensors may be used to control corresponding local processing equipment, such as (multiple) solid-state RF sources and / or (multiple) solid-state RF sources upstream and / or downstream of the respective sensors.

[0020] The food processing line of the present invention preferably also includes one or more processing devices for changing the consistency, shape and / or surface of the substance, such as cutting stations, grinding stations, injection stations, pickling stations, molding stations, custard batter stations and / or soaking stations, upstream and / or downstream of the device with (multiple) solid-state RF sources. These stations can be combined with a conveyor. Preferably, the substance enters the production line at the entrance of the production line and then passes through all the stations of the respective production line in sequence until the substance finally leaves the production line.

[0021] Preferably, the production line of the invention is arranged downstream of, for example, a hopper in which a batch of edible material is stored.

[0022] Preferably, one or more devices in the production line, in particular devices with (multiple) solid-state RF sources, can be at least partially isolated from the surrounding environment by one or more valves / gates. A substance, preferably an edible product, enters the respective device, for example with the help of a conveyor. Then, the conveyor is stopped and valves like gates are closed, preferably at the entrance and exit of the conveyor, so that, for example, no or very little radiation can leave the device into the surrounding environment. After the RF treatment, the valves / gates are opened again and the treated substance can leave the device and, preferably at the same time, untreated substance enters the device. The valves / gates can also be feed-ins, in particular rotary feed-ins, so that a continuous or semi-continuous flow of substance can be achieved.

[0023] The production line according to the present invention preferably comprises:

[0024] - Solid state RF energy source microwave pre-heating step followed by frying step or vice versa and / or

[0025] - solid state RF energy source microwave pre-cooking step followed by a cooking step or vice versa and / or

[0026] - solid state RF energy source microwave drying step followed by browning step or vice versa and / or

[0027] - a solid state RF energy source microwave drying step followed by a baking step and / or

[0028] - Solid state RF energy source microwave drying step followed by a smoking step or vice versa and / or

[0029] - a solid state RF energy source microwave drying step followed by a radiation step, such as red infrared radiation and roasting, or vice versa and / or

[0030] - A frying step is followed by a solid state RF energy source microwave pre-cooking step, followed by a browning and / or roasting and / or smoking and / or irradiation step or in a different order.

[0031] According to a preferred embodiment of the present invention, the solid state RF energy source(s) and the convection cooking device are arranged in one housing, preferably connected by a conveyor. The conveyor is preferably adapted to the needs during the solid state RF energy source microwave treatment step and the convection cooking step. Optionally, two continuous conveyors are provided, each conveyor being adapted to the specific needs of the solid state RF energy source microwave treatment step and the convection cooking step.

[0032] Preferably, the production line comprises means for measuring the doneness of the substance. For example, doneness may be determined by the temperature in the centre of the substance, at a bone structure within the substance and / or by determining the temperature distribution within the substance. The doneness may be determined for each substance or may be determined randomly. Preferably, the measurement of doneness is performed with (multiple) solid state RF energy sources. Preferably, the (multiple) RF energy sources are controlled based on such measurements, for example to heat specifically in the centre of the substance and / or at a bone structure within the substance. In this case, preferably, the (multiple) RF energy sources are arranged downstream of a conventional heating step such as frying, baking, browning or cooking.

[0033] Preferably, the substance comprises a bone structure, wherein the at least one solid state RF source is controlled to heat the bone structure and / or flesh surrounding the bone structure specifically. This can be implemented, for example, by controlling the frequency, wavelength, phase over time, amplitude, direction and / or overall magnitude of the radiated power of the at least one RF energy source, so that specifically the bone structure and / or flesh surrounding the bone structure is heated, so that the temperature of the bone structure and / or flesh surrounding the bone structure increases rapidly, while preferably less heating of other flesh of the substance is achieved.

[0034] The problem is also solved by a method for heating, drying, cooking, sterilizing, pasteurizing and / or sterilizing a substance using an apparatus comprising at least a microwave heating step with a solid state RF energy source and a further heat treatment step.

[0035] The disclosure of the subject matter of the present invention is also applicable to other inventions, and vice versa. The subject matter disclosed in relation to the present invention can also be combined with the subject matter of other inventions from this application.

[0036] Furthermore, the problem is solved by a method for heating, drying, cooking, sterilizing, pasteurizing and / or sterilizing a substance using an apparatus comprising a thermal treatment step and a post-heating step with at least a microwave heating step with a solid state RF energy source.

[0037] The disclosure made about this subject of the present invention is also applicable to other inventions, and vice versa. The subject disclosed about the present invention can also be combined with the subject of other inventions from this application. The following disclosure is applicable to two invention methods.

[0038] The material to be processed may be an edible material, such as meat, fish or dough. Fish and meat may include bone structures. The material may also be insects killed by radio frequency radiation, for example. In another embodiment, the killed insects are preheated / precooked before the following processing steps.

[0039] The material is preferably transported from an inlet of a processing device to a spaced outlet of the same device.

[0040] The substances can be transported continuously and / or intermittently. They can be transported as strings, as large batches or as individual portions.

[0041] One or more sensors are preferably provided to measure one or more properties of the edible substance and / or radiation reflected from the substance. During processing of the substance, preferably during processing of the substance with RF radiation, preferably at least two measurements of the properties of the substance are taken. Changes in the properties are determined and can be taken into account when controlling the solid state RF source(s) and / or another device in the production line.

[0042] Preferably, the substance is heated, cooked, dried, sterilized and / or pasteurized, sterilized, fried, baked, browned, smoked and / or grilled.

[0043] At least one parameter of the material to be treated is input into the control system, whereby the control unit sets the parameters at least for the solid-state RF energy source microwave heating step. For example, an example of a parameter is whether the material comprises bone structures and / or the size of the bone structures, preferably the average size of the bone structures, or the volume of the bone structures, preferably relative to the volume of the surrounding flesh.

[0044] Preferably, the substance comprises a bone structure, wherein the post-heating, i.e., the heating subsequent to the pre-heating step, is adapted to heat the bone structure specifically. Preferably, the post-heating is performed using RF radiation, and the at least one solid-state RF energy source is controlled to heat the bone structure specifically or the flesh surrounding the bone structure. This may be implemented by controlling the frequency, wavelength, phase over time, amplitude, radiation direction, and / or overall magnitude of the radiation power to heat the bone structure specifically and / or the surrounding flesh.

[0045] Preferably, the doneness of the substance is measured using at least one solid state radio frequency source.

[0046] Preferably, the parameters of the further heat treatment step or post-heating step are controlled by a control unit.

[0047] The problem is also solved by a method of treating a substance comprising a bone structure in which the bone marrow is heated with microwaves generated by a solid state RF energy source.

[0048] The disclosure made about this subject of the present invention is also applicable to other inventions, and vice versa. The subject disclosed about the present invention can also be combined with the subject of other inventions from this application. The following disclosure is particularly applicable to the method of the present invention and the production line of the present invention.

[0049] As an example, the chickens we eat today are 6 to 8 weeks old and have much looser bones than older chickens. After young chickens / broilers are frozen, the liquid in the chicken pieces, including the bone marrow, will expand. The bone marrow in the chicken bones is slightly purple and can penetrate through the porous chicken bones when the bone marrow expands and forms ice crystals. These ice crystals further damage the bone structure. In the case of heating products with bones such as chicken legs, for example, after coating these products, the purple bone marrow in the bones seeps out of the porous bones and penetrates into the meat. The surface of the bones and adjacent meat becomes dark red / purple, or even visible and offensive black. Cooking first and then coating the food with, for example, a custard batter can also lead to bone marrow leakage, but coating will cover this up.

[0050] Surprisingly, it has been found that by using microwaves generated by a solid-state RF energy source to coagulate the marrow in the bone, the leakage of the marrow can be reduced or preferably prevented. Settings such as power level, frequency, wavelength, phase over time, amplitude, magnitude of radiated power and / or radiation direction will be optimized to penetrate the chicken, bone structure and process the marrow. The material including the bone structure will be treated with microwaves before the material is subjected to a thermal treatment process such as frying and cooking, preferably, the treatment will be carried out before the fresh chicken bone structure containing the material is frozen. The method of minimizing / preventing bone marrow leakage is not limited to materials containing chicken bone structure, but is also generally applicable to materials containing other bone structures, such as beef, lamb, pork, poultry.

[0051] Preferably, microwave heating is performed prior to heat treatment of the substance, preferably in an oven or a fryer, or prior to freezing of the substance. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] The invention will now be explained with reference to the accompanying drawings. This explanation applies equally to all embodiments of the invention.

[0053] Now according to Figure 1 - Explain the invention. These descriptions do not limit the scope of protection. The description applies equally to all inventions.

[0054] Figures 1 to 5 A heat treatment line 1 including a conveying device is depicted in each case.

[0055] Figures 6 to 11 The heat treatment lines are depicted separately and compared with the prior art.

[0056] Fig.12Cooking equipment is depicted.

[0057] Fig.13a A heat treatment line is depicted.

[0058] Fig.13b and Fig.14 Cooking equipment is depicted separately.

[0059] Fig.15 and Fig.16 A heat treatment line with a conveyor is depicted respectively.

[0060] Figures 17 to 23 Heat treatment with solid-state RF energy source microwaves and post-heating are depicted respectively.

[0061] Figure 24 to Figure 29 The production lines with coating purposes are depicted separately.

[0062] Fig.30 Depicted is the interior of a microwave processing device.

[0063] 31 to 32 each depict a production line having an oven. DETAILED DESCRIPTION

[0064] Figure 1 A heat treatment device 1 is depicted, which comprises a conveyor 10, here an endless belt passing through a housing 8, here a tunnel-type housing, which is provided with an inlet 21 and an outlet 20 separated from each other. The substance 11 is transported past at least one solid-state RF energy source 2, preferably past a plurality of solid-state RF energy sources 2. The housing 8 may extend in the transport direction around the substance 11 to be heat treated and / or around the conveyor 10. The housing preferably comprises slots at the inlet and at the outlet for the conveyor 10. The housing 8 may be similar to a Faraday cage that prevents electromagnetic waves from exiting the housing. At least the inner wall 9, but preferably the entire housing 8 may be made of metal, preferably steel, such as stainless steel for shielding electromagnetic radiation. In a preferred embodiment, the housing 8 comprises reflecting and / or absorbing means on its inner surface to at least partially eliminate radiation from external sources entering the housing through the inlet and / or outlet, and / or to prevent radiation from leaking to the surroundings via the inlet and / or outlet. The reflecting and / or absorbing means prevents the electromagnetic radiation from reaching the antenna 17. The radiation from the plurality of antennas preferably does not have to be shielded from each other.

[0065] The number of solid-state elements 2 / antennas 17 preferably depends on, for example, the required heating power, the width of the conveyor belt, the length of the shell, the amount and / or size and / or consistency of the substance 11, the position of the substance on the conveyor belt, the speed of the conveyor belt and / or the precision requirements and / or speed of the heat treatment process, in particular the uniformity of the heating process. Figure 1An embodiment is shown with a plurality of solid-state elements 2 / antennas 17 located in each production line of food. A substance 11, here arranged in an array, is transported continuously or intermittently from an inlet 21 to an outlet 20 and passes through a solid-state RF energy source 2, which emits microwaves that heat the substance 11. Preferably, multiple rows of elements 2 / antennas 17, here solid-state elements 2 / antennas 17, are arranged along the path of the substance 11. The rows of solid-state elements 2 / antennas 17 are preferably arranged equidistantly and / or each production line comprises a plurality of solid-state elements 2 / antennas 17, preferably arranged perpendicular to the production line transporting the substance 11. In each row, the solid-state elements 2 are preferably arranged equidistantly. Each solid-state element 2 is preferably controlled individually and / or each solid-state element 2 or a group of solid-state elements 2 / antennas 17 in a production line is controlled individually.

[0066] about Figure 2 For an embodiment of Figure 1 of public. Figure 2 An embodiment is shown in which the thermal treatment device 1 is provided with a plurality of solid-state elements 2 / antennas 17, here three solid-state elements 2 / antennas 17, here above the two-in-one of the substance and the two side walls of the housing 8. In this example, the substance is arranged in the form of an array and is transported through the solid-state elements 2 / antennas 17 as an array.

[0067] Figure 3 An embodiment is depicted having randomly oriented material on the delivery device 10. Figure 1 and 2 of public.

[0068] About the basis Figure 4 Embodiments of the invention refer to the disclosure according to the previous drawings. Figure 4 Depicted are cross-sectional views and details of an embodiment of a solid-state RF excited microwave device. The solid-state energy source 2 comprises a waveguide 16 and / or an antenna 17. The energy source is preferably in direct contact with a chamber 14 in which a substance can be (pre)heated and / or (pre)cooked. Preferably, a microwave-transparent shielding 23 is provided to protect the waveguide and the antenna from contamination, e.g. from food.

[0069] About the basis Figure 5 Embodiments of the invention refer to the disclosure according to the previous drawings. Figure 5 A cross-sectional view of an embodiment of a solid-state RF excited microwave device is depicted, wherein a cooling chamber 18 is provided, which is connected to a cooling circuit, such as a water cooling circuit and / or a gas cooling circuit, preferably an air cooling circuit. Figure 4Shielding 23 is shown to protect the solid state components 2 / antenna 17 from the cooling medium. While this efficient energy management is performed, in situations of high energy output, such as during longer operating times, additional cooling of the waveguide and attached antenna may be desired. In another embodiment, not shown, the solid state RF energy sources and / or their power supplies may be cooled. This may be done for each RF energy source 2 if desired. The cooling of the solid state RF energy source(s) is preferably controlled by a temperature measuring instrument that measures the temperature of one or more of the RF energy sources 2 and controls the fluid flow of the coolant and / or the temperature of the RF energy source 2 based on this reading.

[0070] Figure 6 The production line of the present invention is shown together with a comparison with the prior art. Figure 6 A frying application is depicted where the food is first preheated to a predetermined temperature / value with a solid state RF energy source. The residence time of the food in the fryer can be shorter than in the prior art without preheating, i.e., partial frying instead of deep drying, making the fryer shorter, cheaper, and less expensive to produce due to the reduced amount of oil in the fryer. Due to the shorter frying time, the food will absorb / take less oil, making the food less greasy, lower in calories, and still crispy. The addition of preheating by microwaves will allow for a higher throughput / yield of food, provided the consumer wants to keep the fryer size the same.

[0071] Figure 7 The production line of the present invention is shown together with a comparison with the prior art. Figure 7 Cooking applications are depicted where food is pre-cooked with a solid state RF energy source, preferably with minimal yield loss, until a predetermined temperature / value in the core or desired temperature distribution in the mass has been reached. The residence time of food in a convection / steam oven can be shorter than in the prior art without pre-cooking, allowing for shorter / smaller and cheaper ovens or greater throughput. Figure 7 In the embodiment of the invention, preferably only one cooking zone in the convection oven / steam oven is sufficient; in the case of a linear convection oven, the oven can be shorter, in the case of a spiral convection oven with a double spiral layout, an oven with a single spiral layout is sufficient. Provided that the consumer wants to keep the size of the oven the same, the addition of pre-cooking by microwaves will result in a higher throughput / yield of food products.

[0072] Figure 8 The production line of the invention is shown together with a comparison with the prior art.An application used in the cooking field is an oven with 2 zones, where the food is dried in the first zone and then browned in the second zone. Figure 8Such a production line or method of the invention is depicted, wherein the food is first dried by microwaves generated by a solid-state RF energy source and then browned in a convection oven provided with preferably only one climate zone.

[0073] Fig. 9 The production line of the present invention is depicted and compared with the prior art. Fig. 9 An application is depicted of drying by microwaves generated by solid-state RF energy source(s) followed by baking in a convection oven.

[0074] Fig.10 The production line of the present invention is shown together with a comparison with the prior art. Fig.10 An application is described of drying by microwaves generated by solid state RF energy source(s) followed by smoking in a preferably continuous oven with, for example, natural gas smoke and / or liquid smoke.

[0075] exist Figures 7 to 10 In the described application, the final cooking step is preferably performed in one climate zone after precooking based on a cost-effective production line solution. However, the invention is not limited to the use of only one climate zone after precooking the food.

[0076] Fig.11 The production line of the present invention is shown. Fig.11 An application is described which relates to preferably coated foods, such as battered and breaded meat substances. Depending on the type of coating, the food should be placed directly into the oil bath to avoid damaging the coating and should be fried for at least a few seconds. In the case of foods that are not buoyant, a polytetrafluoroethylene belt can be provided inside the fryer to prevent the coating / coated substance from adhering to the conveyor belt. This frying process with only a very short frying time will solidify the coating so that it will be less fragile and enable the coated substance to be further transported on a conveyor 10 to a microwave preheating device to precook the substance and finally to an oven, preferably a convection oven, to brown the food.

[0077] In an embodiment of the invention, the temperature of the food product 11 is measured across the width of the conveyor 10, and in the case of deviating temperatures of the substance, the differences will be at least partially equalized. Figures 1 to 5 The solid state energy source will transmit energy to the food product and will be able to detect how much energy will be reflected. Based on this measurement, the control unit can calculate how much energy has been absorbed by the food product. Based on this measurement, the temperature of individual food products that are below a predetermined temperature range can be adjusted / increased by directing microwave energy onto these individual food products.

[0078] In a preferred embodiment of the invention, the heat treatment line comprises a plurality of heat treatment devices, including at least one microwave heating device, wherein the microwaves are generated by a solid-state RF energy source. For example, other devices in the heat treatment line are deep fat fryers, convection cooking heating devices and / or steaming devices. For example, pre-cooking is performed in a linear microwave oven and final cooking is performed in a single spiral oven.

[0079] In another embodiment, the functionality of multiple separate heating devices is combined in one or more heating devices. For example, a single thermal processing device is provided with microwave heating formed by a solid-state RF energy source in one zone and convection heating in one or more other zones. Fig.12 Such an oven is described, preferably a linear oven, wherein a first zone is used for pre-cooking food with microwaves generated by a solid-state RF energy source. Depending on the dew point in the second zone, condensation cooking and / or convection cooking will take place. The dew point in the second zone / cooking chamber can be adjusted during cooking, for which purpose the oven can be provided with at least one fan, at least one heating element, at least one fluid supply, preferably a steam or water supply and / or at least one fresh air supply. The food will be heated by the hot air / fluid pushed over the surface of the food.

[0080] In further embodiments, a solid state RF energy source for microwave heating will be provided in one or more cooking chambers / zones in combination with one or more other heating devices. The purpose of the present application is to obtain the desired texture, taste / mouthfeel, moisture content, appearance and color of the resulting material in a relatively short period of time by combining heat treatment processes such as microwave heating and convection heating generated by a solid state RF energy source running simultaneously in the same cooking chamber / zone. In the case where multiple climate zones are required, the oven will be provided with multiple cooking chambers / climate zones, and each chamber / zone may be provided with multiple heating devices, thereby expanding the range of material and process applications.

[0081] Preferably, the processing equipment and / or the production line of the present invention comprises a control system for controlling the solid-state RF source. The control system preferably comprises one or more sensing devices, the signals of which are used to control the one or more solid-state RF sources, preferably individually and / or in relation to each other. For example, in applications where the material is transported on a continuously running conveyor belt, the electromagnetic field can be controlled to achieve gradual heating of the material by controlling the frequency, wavelength, phase varying with time, amplitude, radiation direction and / or the overall magnitude of the radiated power. The phase of the signal from one or more solid-state RF energy sources can be changed relative to the other phases, which will change the energy distribution in the cooking chamber. This has such precision that, for example, a uniform energy distribution in the product chamber or material is achieved. Other parameters that affect the thermal treatment of food are the type of food, weight, temperature, moisture content and parameters related to the processing equipment such as heating power. During the thermal treatment of the food, parameters such as temperature and moisture content will change, so multiple measurements should be made during the process. Therefore, the control unit will take these measurements into account when controlling the solid-state RF source. The closed-loop control system will use the feedback information of the sensing device to select the timing or heat source, the power of the heat source and the climate in the oven so that the cooking of the material will be optimized.

[0082] In a preferred embodiment of the invention, the solid-state RF energy load can be adapted to the progress of the treatment process. For example, during cooking, the solid-state RF energy load can change. For example, this change in load can be detected via antenna 17 by measuring the reflected energy. The control system will compare the energy transmitted via the antenna with the reflected energy and will adjust the energy to be transmitted by the antenna accordingly. At each solid-state RF energy source, the frequency, wavelength, time-varying phase, amplitude, radiation direction and / or the overall magnitude of the radiated power can be controlled individually and / or in groups. The antenna can be used as a sensor, for example, for detecting radiation reflected from the material to be processed. With this information, the control unit can determine which points in the material should be radiated with more or less energy, so that in the case of preheating / precooking food, the temperature of all materials can be achieved within a certain tolerance range by adjusting the signal of each solid-state RF energy source. In this way, cold spots and hot spots in the food that are typical for ovens generated by magnetron microwaves will be avoided. Multiple antennas can be provided to improve the effectiveness of the control system, and the antennas can be located in different planes and / or at different positions along the movement path of the food.

[0083] In a further embodiment of the invention, the energy absorbed by the substance can be measured (absorption measurement) and via an algorithm it can be detected to what extent the food is done and at which stage of the cooking process and this will be the basis for determining the completion of the cooking process in order to reduce / prevent cooking losses and prevent overcooking of the food.

[0084] Fig.13a Describes an extended method of measuring the doneness and / or state of a food product between various heat treatments using a measurement device M such as a solid-state RF source. Fig.11 Preferably, the doneness measurement will be the basis for controlling the preceding and / or subsequent heat treatment process.

[0085] Fig.13b An oven, preferably a linear oven, is depicted having a first zone for pre-cooking food using microwaves generated by a solid-state RF energy source and a second zone for convection cooking. Fig.12 Compared to the embodiment in FIG. 1 , the measuring area is arranged in or after the second area, wherein, for example, a solid-state RF energy source is arranged to measure the doneness of the food. Preferably, the humidity in this area allows a reliable measurement. After or during the measurement of doneness, the final cooking of the food will take place and the cooking parameters will be obtained via the control unit based on the measurements made in the measuring area.

[0086] Fig.14 An embodiment of a two-chamber / zone spiral cooking oven known in the art, such as the GEA CookStar, is depicted, wherein in the first zone the food will be heated by condensation cooking, while in the second zone the food will be finally cooked by convection cooking. This cooking process will be used, for example, to cook uncooked chicken fillets. Preferably, a measuring device M, such as a microwave solid-state RF source, is arranged between the two zones, not for heating the food, but in order to be able to measure the degree of doneness and / or state after the heat treatment in the first cooking chamber / zone. Preferably, the climate in the measuring zone allows reliable measurements. Preferably, a measuring device M, such as a solid-state RF source 2, is further arranged before the entrance 21 of the oven and after the exit 20 of the oven. In a more preferred embodiment, a measuring device M, such as a solid-state RF source 2, is also arranged in zone one and in zone two. Feedback from all measuring devices will be used to control the heat treatment process. This embodiment is not limited to condensation cooking in the first zone, but a combination of condensation and convection cooking with a final additional collision zone is also applicable.

[0087] In one embodiment, a detection device 25, such as a camera, can be provided to be able to detect / identify the position and / or type and / or volume and / or color of the food / food block. Therefore, the detection device is preferably positioned at the entrance of the device. A detection device can be provided downstream of the device to detect / identify the state of the heating process, and the control unit can adjust the heating process according to these images. More preferably, the detection device and related software will be used to be able to manipulate the conveyor of multiple production lines with materials, and also to manipulate the conveyor of randomly oriented food. The control unit can determine when which energy source will be started based on the speed of the conveyor 10. When, for example, the volume and type of the food are determined, the control unit can calculate the thermal treatment process parameters.

[0088] For all the above-described embodiments, the control system can be arranged to enable the introduction of pre-programmed cooking menus / recipes. Basic parameters of the menu / recipe are, for example, conveyor belt load and / or conveyor speed. Input parameters in a cooking menu / recipe based on microwave cooking are, for example, temperature of the substance, dimensions of the food, substance weight, moisture content of the substance and type of food. Depending on the parameter settings, the control unit can determine cooking parameters such as temperature and time and can (pre)heat / (pre)cook the food. However, these cooking parameters can also be entered manually and, within certain limits, the controller can optimize the manually entered values ​​depending on the substance parameters and the cooking process in progress.

[0089] In the case of a combination oven, the input parameters will also be related to other heat sources. For example, in a combination oven including a solid-state RF energy source and a convection cooking device, input parameters such as temperature, humidity, fan speed, flow rate of the process fluid, time and pressure of the hot air may also be part of the cooking recipe.

[0090] Final cooking of food products using microwaves alone can result in undesirable texture, taste / mouthfeel, moisture content, appearance and color. In a first embodiment of the present invention, a combination of the advantages of microwaves and the advantages of a heat treatment process such as frying and / or cooking is utilized. Food products such as meat and fish are preheated / precooked using microwaves before the next heat treatment process step such as frying and / or cooking.

[0091] exist Fig.15 In the embodiment, a modularly designed device 1 designed for use in a continuous production line comprises a plurality of modules, in this embodiment six modules, denoted M1-M6 and preferably connected to each other to form a single structure, here a tunnel, through which the material to be processed is conveyed by a preferably continuously moving conveyor 10. The speed of the conveyor belt is preferably provided as data to a control unit to control the processing in the modules M1-M6 accordingly. With respect to the direction of movement of the material to be processed, M1 is the most upstream module and M6 is the most downstream module. The advantage of this modular design can be that a separate process application with a unique setting can be performed in each module. In another embodiment, the same application can be performed in multiple modules. One of the applications is processing using microwaves generated by a solid-state energy source. This modular design reduces costs and improves the flexibility of process applications.

[0092] In this embodiment, the meat material such as hamburgers, chicken wings or food nuggets formed will be heated. Shielding means 24 can be positioned at the entrance of module M1 and / or the exit of module M6 to prevent microwaves from coming out of the device. Module M1 is provided with sensor means here to determine the presence of material on conveyor 10. This information can be used in module M2 to determine when the heating process should be started. Modules M2 and M3 both include solid-state RF energy sources here. In module M4, absorption measurements can be performed to determine whether the meat material is subjected to the same heating. In module M5, further heating will be provided to the material, but preferably only as required by the measurement results in module M4, i.e., the material with too low temperature is required separately. For example, module M6 can be provided with infrared heating means, particularly for boneless and flat-shaped products, so as to produce browning and / or a crispy outer layer. In a more preferred embodiment, the sensing means in M1 can determine the size, shape and / or volume and / or weight of the food. This data can be used in the control unit to calculate and control the individual heating process of each food product on the conveyor belt 10 or the individual heating process of a row and / or column of materials on the conveyor belt.

[0093] The modules M1-M6 are preferably arranged on a frame 27, more preferably on a frame of the conveyor 10. Preferably, the order of the modules M1-M6 can be changed. Each module M1-M6 and the conveyor are preferably connected to the same control system.

[0094] Preferably, the conveying device 10 is designed so as to be at least partially transparent to microwave radiation, preferably completely transparent to microwave radiation.

[0095] exist Fig.16 In the embodiment, the modularly designed device 1 comprises a plurality of modules designed to be used in batch production, i.e. the conveyor belt 10 moves intermittently. Fig.15 The description of the embodiment of the present invention also applies at least in part to the embodiment according to Fig.15Embodiment. In this embodiment, 6 modules, represented as M1-M6, can be used, which are interconnected. In module M1, the material will be subjected to the first treatment, and when the treatment is completed, the next treatment can be carried out in module M2, and then the treatment can be carried out in other modules M3-M6. Through holes, preferably the entire through holes above the conveyor belt 10 and between two adjacent modules, can be provided with shielding means (not shown) to prevent the treatment in one of the modules from affecting the treatment in the adjacent module. Additionally or optionally, such shielding means can be provided at the entrance of module M1 and / or the exit of module M6, for example to prevent microwaves from coming out of the device. In this embodiment, module M1 can be provided with a sensor, such as a detection device 25 of a camera system for detecting which material is located at which position on the conveyor belt. The information preferably includes the area of ​​the material parallel to the conveyor, the height of the material and / or the density and / or weight of the material. In the case of thickness change, the local thickness can be determined. The information can be used to adjust and / or control the treatment process in the next module M2-M6. In module M2, absorption measurements can be made, for example to determine the temperature of one or more substances on a conveyor belt. For example, it is determined whether the temperature of the substances is equal and / or the temperature distribution of each substance. The temperature readings can be used to control subsequent processing steps. In module M3, the meat substance can be heated to a predetermined temperature using a solid-state RF energy source. In module M4, absorption measurements can be made to determine whether the substances that heat each other are all within the same temperature range. In module M5, further heating can be provided to the substance as required according to the measurements in module M4. Module M6 is an optional additional shielding module for preventing microwaves from coming out of the apparatus of the present invention. When the processes in all modules are completed, the respective shielding devices can be changed, for example tilted, so that the substance can be moved from one module to another. As soon as the substance is transferred to the next module, the shielding device can be closed again.

[0096] about Fig.15 and Fig.16 , and as a general guide, a desired distribution of RF energy over the width of the conveyor is preferred. Thus, the processing apparatus of the present invention may include a plurality of solid-state RF energy sources along a line and / or a plane at least substantially perpendicular to the transport direction of the conveyor. Each of these sources may preferably be controlled individually. The energy distribution over the width may be uniform or according to a desired pattern. The energy distribution over the width may be set according to the local loading of material on the conveyor.

[0097] Example:

[0098] Example 1

[0099] Special reference Fig.15 and Fig.16Embodiments and other examples are provided. Multiple substances are placed side by side across the width of a conveyor 10, which preferably runs continuously. The temperature of these substances should be equalized and / or increased across the width of the conveyor 10. Preferably, this is done by absorbing microwave radiation provided by a solid-state RF energy source. The absorption of microwave radiation is preferably measured for each substance individually and / or for a range of the width of the conveyor. If necessary, the temperature of one or more substances that are too low, for example, is adjusted / increased by directing microwaves generated by a solid-state RF power amplifier to the substance with the low temperature.

[0100] The microwaves are radiated to the material to be heated via the antenna 17, and components such as water and fat will absorb the energy. At the same time, a portion of the radiation not absorbed by the components in the material will be absorbed by the antenna, and the measured absorption rate will be used to control the solid-state RF energy source. Depending on the width of the conveyor belt and the amount of material positioned on the conveyor belt, two or more solid-state elements and antennas will be used to improve the accuracy of the process.

[0101] Example 2

[0102] Special reference Fig.15 and Fig.16 In the present case, the preheated food is transported on a preferably continuously operating conveying device, preferably on a conveyor belt, before entering a further heat treatment process such as frying or cooking. In a fryer or cooking oven, the heat / energy enters the food from the outside and is then transferred by conduction, so it takes some time before the desired core temperature is reached.

[0103] By preheating the food with microwaves generated by a solid-state energy source, and within certain tolerances, the entire mass will be heated at once and, thanks to the radiation control based on absorption measurements, hot and / or cold spots can be avoided. All the mass along the width of the conveyor has at least substantially the same temperature.

[0104] The result will be that the fryer or cooking oven can be run at a higher line speed (less residence time of the material in the fryer or oven) or require less heating capacity in the fryer or oven, thereby saving energy.

[0105] This is typically a production line application where the apparatus of the present invention is combined with another piece of equipment such as a fryer and / or a cooking oven, etc. The solid state RF energy source may be located upstream and / or downstream of other equipment in the production line.

[0106] Example 3

[0107] Special reference Fig.15 and Fig.16Embodiments and other examples are provided. In the present case, heat-treated substances, such as cooked and / or fried foods, are transported on a preferably continuously operating conveying device, preferably on a conveyor belt. After treatment in a heat treatment application such as cooking, the degree of doneness, such as the core temperature of these substances, is measured. By measuring the degree of doneness by means of absorption measurement, it can be determined whether the substance is, for example, fully cooked. If it is not fully cooked, a measurement can be made to apply the correct amount of microwave energy. The measurement of absorption is preferably done by means of antenna 17.

[0108] In the above embodiments, microwaves generated by a solid-state RF energy source are deployed to preheat, precook and / or dry the food and delivery material before the material is subjected to the next or final heat treatment step in a further processing line.

[0109] In the following different embodiments, microwaves generated by a solid-state RF energy source will be deployed after a previous heating, cooking and / or drying process. However, for the following examples, reference is also made to the method according to Figures 1 to 16 About Figures 17 to 23 The disclosure made also applies to the previous figures.

[0110] Fig.17 A frying application is shown, where the food is first par-fried, followed by a post-heating step with microwaves using a solid-state RF energy source. Par-frying is a common procedure today to prevent food from being too greasy, which would have too many calories. The substance will be fried for a shorter time than deep-frying, where the food is immersed in frying oil until fully cooked.

[0111] In the case of a coated material, during par-frying, the center of the material will remain unaffected, e.g., not heated or only slightly heated and / or not or slightly absorbed oil. The Maillard reaction gives the surface of the food a golden color due to dehydration of the surface. This dehydration will cause the coating layer to settle; it forms, preferably a crispy crust, a substantially closed layer to prevent or limit oil absorption and prevent loss of moisture / natural juices further downstream.

[0112] The par-fried food is not fully cooked and will be frozen directly after frying, or the entire mass is fully cooked in a production line or spiral oven or in this embodiment using microwaves generated by a solid state RF energy source.

[0113] In the case of steam cooking, for example condensation cooking of uncoated food such as meat slices, the material can be treated with microwaves generated by a solid state RF energy source either before or after the steam cooking process. A combination of the two processes would have the advantages of steam cooking (preserving nutrients without drying out the food) and microwaves, which would be a fast process. Fig.18The steam cooking process is depicted, which will seal the outside of the food. To prevent the food from losing moisture due to being subjected to high temperatures for too long, the subsequent processing step will be a microwave post-heating / post-cooking process. Microwaves do not brown the food.

[0114] Fig.19 Depicted is a process where the material is first coloured / browned in an oven, followed by post-heating of the material with microwaves generated by a solid-state RF energy source.

[0115] exist Fig. 20 In the present invention, food products including bone structures such as wings or drumsticks from chickens are first baked in an oven to obtain a crispy skin. The hot air can settle the coating layer and can produce a substantially closed layer / crust with an attractive outer color. The cooking process is followed by post-heating with microwaves generated by a solid-state RF energy source.

[0116] In the case of cooking a substance including a bone structure in an oven, the meat is cooked and colored relatively quickly, preferably by passing hot air with a predetermined humidity through the outside of the product, without, however, heating the bones themselves or heating them sufficiently. For safety reasons (reducing bacteria to a safe level), the bone temperature needs to be above a minimum temperature, for example 84° C., well above the core temperature of the meat. In conventional cooking applications, the cooking process is carried out until the bone temperature reaches the correct temperature required. However, the substance stays in the cooking oven for a relatively long time, which results in cooking losses, such as the loss of water, other juices, fat and salt.

[0117] In accordance with Fig.19 and Fig. 20 In the example of the meat material, for example, it can be cooked in one and / or more zones until the temperature of the meat is not necessarily but preferably according to the minimum required temperature and / or the desired final core temperature is, for example, 72° C., for example to kill bacteria. When the final core temperature has been reached, the coloring, juiciness and crispness will be as expected, but the temperature of the bone structure is still lower than it should be.

[0118] In an embodiment of the process, the cooked material will leave the oven at a temperature below the desired meat temperature and / or below the desired bone structure temperature. In the next processing step, microwaves generated by a solid-state RF energy source may be applied to further heat the meat and bone structure, for example from 65° C. to 84° C. The meat temperature (core temperature) is preferably heated from 65° C. to a desired temperature, for example 72° C., and the bone structure is preferably heated to a desired temperature, for example 84° C.

[0119] In another embodiment of the process, the material will leave the oven at a desired meat temperature, e.g., 72° C. and in the next processing step, microwaves generated by a solid-state RF energy source may be applied to further heat the bone structure to a desired temperature, e.g., 84° C. The food is subjected to a relatively short cooking time in the oven.

[0120] At the same time or in the next processing step, a solid-state energy source can be applied to measure the temperature of the meat and / or bone structure of multiple food products, for example on a conveyor, and preferably in the event that the temperature of the meat or bone structure of a single food product does not meet the desired temperature, the meat and / or bone structure of the single food product will be further preferably heated. After the cooking oven only gives the opportunity to heat the food in the oven until the desired temperature, the temperature of the meat material is corrected with microwaves, which can reduce cooking losses and improve energy efficiency.

[0121] Preferably, at least one solid state RF energy source will be controlled so that it heats exclusively bone structure and / or flesh surrounding bone structure. The frequency, amplitude, frequency, wavelength, phase over time and / or direction of radiation and / or radiated energy emitted by the solid state RF energy source may be controlled so that microwaves are absorbed exclusively by bones and / or surrounding flesh, particularly flesh that has not yet reached the desired temperature. The temperature of the bones and / or surrounding flesh is preferably monitored and the emission of the solid state RF energy source is preferably adjusted.

[0122] Fig.21 Depicts a processing line comprising: frying, preferably partial frying; a cooking step, for example using steam; followed by post-heating using microwaves generated by a solid-state RF energy source. Fig. 22 In the first zone, preferably after a short condensation cooking, the product is subjected to convection cooking and thereafter to post-heating with microwaves.

[0123] exist Fig.23 In the embodiment of the present invention, a measuring device M, such as a solid state RF source, is introduced to measure the doneness and / or state of the food between the individual heat treatments. Preferably, the doneness measurement will be the basis for controlling the previous and / or subsequent heat treatment processes. The measuring device M will not necessarily but preferably be located before / after and between each heat treatment process, and in a more preferred embodiment, within / during each heat treatment process. In the case where the material includes bone structure, the measurement of doneness preferably includes the measurement of the bone structure.

[0124] In addition to pre-heating, pre-cooking, drying, post-heating and post-cooking, microwaves generated by a solid-state RF energy source may also be applied further upstream, preferably before the material enters a further processing line or at least before the material is thermally treated within a further processing line, with the aim of heating the bone structure and / or, depending on the application, in combination with limited heating of the meat.

[0125] In the conventional process of processing a substance comprising a bone structure, such as coated chicken legs or coated chicken wings, the coating is first applied, the substance is then partially fried to allow the coating to settle, and in a next step the substance is finally cooked in an oven. However, particularly when processing frozen broilers / broilers, the surface of the bones and the adjacent muscle tissue may become discolored after cooking due to leakage of the bone marrow.

[0126] The chickens we eat today are six to eight weeks old and have much looser bones than older chickens. When young chickens / broilers are frozen, the liquid in the chicken pieces, including the marrow, will expand. The marrow inside the chicken bones is slightly purple and can penetrate through the porous chicken bones as the marrow expands and forms ice crystals. These ice crystals further destroy the bone structure. When heated / cooked, the purple marrow in the bones seeps out of the porous bones and into the meat. The surface of the bones and the adjacent meat turns dark red / purple to black.

[0127] In an embodiment of the present invention, the bone marrow in the bone can be coagulated by microwaves generated by a solid-state RF energy source to prevent leakage of the bone marrow. The temperature will preferably be in the range of 50°C to 80°C, more preferably 50°C to 70°C. Settings such as power level, frequency, wavelength, phase over time, amplitude, magnitude of radiated power and / or radiation direction will be optimized to penetrate the chicken, the bone structure and process the bone marrow. The material including the bone structure will be treated with microwaves before the material is subjected to a heat treatment process such as frying and cooking, preferably, the treatment will be implemented before the fresh chicken bone structure containing the material is about to be frozen. The process of minimizing / preventing bone marrow leakage is not limited to materials containing chicken bone structure, but is also applicable to materials containing other bone structures, such as beef, lamb, pork, poultry meat in general. The coagulation state of protein and starch will be determined by absorption measurement using a solid-state RF energy source. This state can be determined by comparing the measurement results with the known absorption curves of uncoagulated protein and starch and fully coagulated protein and starch applied in the control system.

[0128] Especially about Fig.24 In prior art applications with a coating, preferably a breading coating and especially a fine flour coating, many particles will be loosened from the food into the oil bath. The result is a loss of coating material and food material, which, despite filtering the frying oil, leads to degradation of the frying oil, thereby reducing the shelf life of the oil.

[0129] This problem is solved by Fig.24 The embodiment to solve, Fig.24An embodiment of applying a solid-state RF energy source between coating 31 and frying 4 is depicted. In an embodiment of the invention, the batter will be stabilized to improve the bonding of the coating (flour, breading, etc.) to the food. The coating is preferably solidified, stabilized and / or improved by treatment 32 with a solid-state RF energy source, preferably by introducing the correct settings such as frequency, phase and / or amplitude over time. In this example, the food enters a preferably continuous fryer. Due to the coating that has been set, less coating material and food material will be lost inside the fryer, resulting in an increased operating time of the frying oil. By (partial) frying, the product will become the right taste, smell and color. If the surface and / or core temperature of the product is increased by microwaves, the frying process can be shortened.

[0130] Fig.25 and Fig.24 Similar, except that (partial) frying is followed by cooking. Fig.24 of public.

[0131] Fig.26 An embodiment of a continuous processing line is shown, which includes a coating step 31, followed by a step of coating the surface of the food with edible oil 31 by spraying the oil on the surface of the product. The oil curtain flowing over the product or the oil mist formed around the product can also be regarded as a spray. Compared with a continuous fryer, by spraying the oil, the food is subjected to less mechanical impact and the coating will remain intact. In the next treatment, the product will be cooked in an oven, preferably by convection or impact, which will solidify the coating. In order to avoid differences between the top and the bottom of the food, thermal treatments such as condensation and / or convection and / or impact will preferably be carried out from above as well as from below the product.

[0132] about Fig. 27 In the state of the art, food is coated with a coating comprising edible oil and then cooked without frying in a deep fryer. In a multi-zone oven, the product is briefly condensation cooked in the first zone and convection cooked for a longer time to set the coating. In the second zone, the product is colored / browned. Results such as the crispy outer layer, the taste and the browning of the final product depend mainly on the oil content in the coating. Field experience has shown that the oil content in currently available coatings is usually very low. In order to improve this, more oil should be supplied to the food. Fig. 27 An improved embodiment is depicted in which the product provided with a coating layer 31 comprising edible oil will first be sprayed with oil 33 and finally cooked in an oven. To prevent the difference between the upper and bottom of the food, the spraying unit should spray additional oil not only from above but also from the sides and below of the food.

[0133] Fig.28 Depicted in Fig. 27 In an embodiment of the present invention, a solid-state RF energy source for generating microwaves is implemented. Microwaves can be applied to preheat / precook the product 5 and / or preferably quickly solidify the coating layer 32. Proper location of the solid-state RF energy source will allow the sides and bottom of the food to be properly treated. The solid-state RF energy source for generating microwaves can also follow Fig.26 The method described in .

[0134] exist Fig.29 In the embodiment, the processing steps are reversed so that the product coated with a coating layer including oil 31 will first be treated with microwaves generated by a solid-state RF energy source, such as pre-treatment / pre-cooking 5 and / or will solidify the coating layer 32. After this treatment, the product will be sprayed with edible oil 33 and then cooked.

[0135] Fig.30 The interior of a microwave processing device 1 capable of treating food with microwaves generated by a solid-state RF energy source is shown. Food 11 enters the device at an inlet 21 and leaves the device at an outlet 20. As a result of the heat treatment with microwaves, moisture 34 will be released from the food. To prevent the bottom side of the food from being wet, this released moisture must be able to escape, so the conveyor belt 10, which is configured as a chain or a grid, should be open. An air flow 36 can be introduced to force the moisture to be removed. A water droplet collection device 35 can collect and drain the released moisture. The openness and material of the conveyor belt 10 should be such that this conveying structure and material do not affect the heating process and / or the absorption measurement.

[0136] This embodiment is not limited to uncoated food, but is also applicable to various coated products.

[0137] about Fig.31a , Fig.31b , a linear oven or spiral cooking oven known in the prior art comprises a first chamber / zone 29 with a linear or winding belt, preferably a second impingement zone 30 and a third chamber / zone 22 with a linear or winding belt. Depending on whether the product, such as a meat product, is to be subjected to a condensation cooking or condensation / convection cooking process, the product will first be processed in the first zone 29. During condensation cooking, moisture and free water will condense on the surface of the food, resulting in a phase change of steam and thus energy transfer to the surface of the food. At the beginning of the process, the temperature difference between the surface temperature and the core temperature is relatively large, and heat will be transferred from the surface to the core, preferably by conduction.

[0138] At a certain moment, when the wet bulb temperature is reached, the rise in temperature stops / pauses, although energy is being supplied to the meat product. This temperature pause is the point when the product temperature has reached the wet bulb temperature, and is caused by evaporative cooling. The period of the pause is determined by the free water from the meat and the marinade in the case where the product is marinated. This free water evaporates from the pores and cells, thus cooling the meat. As the temperature of the cold meat increases, the evaporation rate increases until the cooling effect balances the heat input. The pause stops when the "unbound free water" is released from the surface and directly below.

[0139] The cooking process will continue in the oven, preferably in an impingement zone where a higher air temperature is directed at the surface of the product at high speed, followed by a convection zone with increased temperatures to, for example, brown the product. During cooking, both the surface and core temperatures will follow a line. During the pause the line slopes downward, and after the pause the line follows the original curve. The thermal conductivity of the food determines how quickly the temperature difference between the surface and the center can be reduced, and this parameter cannot be changed.

[0140] Fig.31a A double spiral oven according to the prior art is depicted which is extended with an optional measuring device M. Fig.31b is with Fig.31a A similar embodiment, except that this embodiment relates in particular to the use of a coating comprising oil. In the first zone, mainly convection cooking will take place, in the optional second zone, the product will be impinged, and in the third zone, convection cooking will take place to color / brown the product. The measuring device measures the temperature of the product before it enters the oven and / or after the first zone and / or at the oven exit. Based on at least one of these measured values, the controller can adjust the temperature and / or humidity and / or the steam and / or fresh air injected into the oven.

[0141] about Fig.32a , Figure 32b In an embodiment of the invention, before the product enters the cooking oven, the product is subjected to microwaves generated by a solid-state RF energy source. The microwaves heat the product uniformly and the core temperature rises relatively quickly, with a small temperature difference between the surface and the center. The effect on the surface and core temperature of the food is not limited by the thermal conductivity product parameter. The product will enter the cooking oven with a higher surface temperature, especially a higher core temperature, so while the surface temperature will be reached more quickly, the time period for condensation cooking with steam will be shorter and, advantageously, there will be less free water in the product. Less free water will reduce the time of evaporative cooling and a shorter time of stall, thereby improving the (energy) efficiency of the cooking process.

[0142] In by Fig.32aIn another embodiment of the invention shown, preheating with microwaves generated by a solid-state RF energy source will not be performed. In the first zone 29, the food will be primarily condensation cooked. In the second optional zone, the food will be impinged 30, directing higher temperature air at high speed to the surface of the product. In the third zone 22, the food will be convection cooked to obtain the correct crispness and brown the product to the correct color.

[0143] Solid state RF energy sources will be positioned within the oven to be able to direct microwaves to the food. These energy sources may be positioned just after the product enters the oven to be able to increase the surface temperature and / or core temperature at an early stage, and / or slightly further in the oven to primarily increase the core temperature of the food.

[0144] In various embodiments, alternatively or additionally, these energy sources are preferably positioned just after reaching the rest position in the oven.The microwaves will then increase the core temperature of the product.

[0145] In further embodiments, alternatively or additionally, the energy source is preferably positioned, for example, in the second and / or third zones. Multiple solid-state RF energy sources may be positioned at different locations within the oven to be used for different tasks and / or combinations of tasks. Applying microwaves directed by the solid-state RF energy sources will shorten cooking time and / or increase oven capacity.

[0146] Figure 32b is with Fig.32a A similar embodiment, except that this embodiment particularly relates to the use of a coating comprising oil. In the first zone, convection cooking will be primarily performed, in the optional second zone, the food will be impinged, and in the third zone, convection cooking will be performed to color the food.

[0147] In further embodiments, condensation cooking, convection cooking will be applied separately to heat the food from the outside in, and will be combined with microwaves generated by a solid state RF energy source to primarily increase the core temperature of the food.

[0148] The described use of solid-state RF energy sources is also applicable to spiral ovens consisting of one zone and linear ovens consisting of one or more zones.

[0149] For all applications described in this document, a combination of multiple frequencies can be applied. For example, a low frequency of about 915 MHz for heating thicker food pieces between the surface and the center of the product and a high frequency that directs heat only to the outer surface of the food. The multiple frequencies can be generated by one solid-state RF energy source, but preferably by multiple solid-state RF energy sources, each of which will generate a certain program-controlled frequency. Preferably, the solid-state RF energy sources that generate different frequencies are in the heating equipment located in different product chambers.

[0150] Frequency steps above 2450 MHz, preferably between 3 GHz and 300 GHz, generated using a solid-state RF energy source can be directed to the outside of the product. A small penetration depth will only dehydrate the surface of the food to produce the Maillard reaction, which will give the surface of the food a golden yellow color. Preferably, browning will occur over the entire surface area of ​​the product, so one or more energy sources will be used. The control unit will adjust the phase change to achieve controlled browning around the entire surface.

[0151] For example, a bone-in product like chicken legs may be treated with a frequency of 2450 MHz to heat the product between the surface and the center of the product and direct the higher frequencies only to the surface of the product to produce the Maillard reaction.

[0152] The above process is not limited to meat products, but is also applicable to fish, vegetarian products, vegetables, pet food, etc.

[0153] The above process is not limited to a treatment step with microwaves generated by a solid-state RF energy source before the fryer and / or cooking oven, or a treatment step with microwaves generated by a solid-state RF energy source after the fryer and / or cooking oven. A combination of treatment steps with microwaves generated by a solid-state RF energy source before and after the fryer and / or cooking oven and / or another thermal treatment process is also applicable.

[0154] The use of the measuring device and / or the combination of the measuring device, such as absorption measurement by a solid state source, cookedness measurement by using a solid state source, and the detection device 25, such as a camera, is not limited to one of the above figures.

[0155] For all embodiments and all examples provided above, a measuring / detecting device 25 such as a camera may be provided to be able to detect / identify the position and / or type and / or shape and / or weight and / or volume and / or density and / or size and / or color of the food / piece.

[0156] Measuring / detection devices such as cameras may be provided to detect / identify the conveyor belt load and the position and changes of the products / food pieces.

[0157] Measuring / detection devices such as thermal imaging cameras can be used to control the temperature in the process. These measurements are non-contact temperature measurements and can be used to measure doneness / if the food is as well cooked in an oven as it is in a microwave.

[0158] A measuring / detecting device such as a camera can be positioned before / at the entrance to a heat treatment process such as an oven to be able to adjust the parameters of the cooking process, and the camera can be positioned further downstream, for example in the oven, to detect / identify the state of the process, and successively the control unit can use this information to adjust the relevant parameters. The measuring / detecting device can be positioned, for example, after the heat treatment process to check whether the product is cooked. In a preferred embodiment, the measuring / detecting device such as a camera will be able to detect / identify the relevant parameters of each food product, so that each food product can be treated separately, especially when using a solid-state RF energy source. If, for example, the volume and type of food product is determined, the control unit can calculate the heat treatment process parameters. The measuring / detecting device such as a camera will be used to be able to operate a conveyor of materials with multiple production lines, and also to operate a conveyor with randomly oriented food products. When using a solid-state RF energy source, the control unit can determine when to activate which energy source, especially based on the speed of the conveyor.

[0159] Reference numerals list

[0160] 1 Processing equipment, microwave equipment, heat treatment equipment

[0161] 2 Solid-state RF energy source

[0162] 3 Solid-state RF energy source microwave heating

[0163] 4. Deep fry

[0164] 5 Solid-state RF energy source Microwave heating Pre-cooking / pre-heating

[0165] 6. Final cooking

[0166] 7 Solid-state RF energy source microwave heating and drying

[0167] 8 Housing

[0168] 9 Inner wall of housing 8

[0169] 10 conveyor, conveyor, conveyor belt

[0170] 11 Products, foods, substances

[0171] 12 Browning

[0172] 13 Solid-state RF energy source microwave drying

[0173] 14 Product room, cooking room

[0174] 15. Bake

[0175] 16 Waveguide

[0176] 17 Antenna

[0177] 18 Cooling Chamber

[0178] 19 Smoked

[0179] 20 Exit, leave

[0180] 21 Entrance

[0181] 22 Convection cooking

[0182] 23 Microwave-transmitting shielding device

[0183] 24 Shielding device

[0184] 25. Detection device, camera

[0185] 26 Radiation treatment, roasting, infrared treatment

[0186] 27 Framework

[0187] 28 Steam cooking

[0188] 29 Condensation cooking

[0189] 30 Impact

[0190] 31 Coating

[0191] 32 Solid-state RF energy source microwaves solidify the coating

[0192] 33 Spraying edible oil, edible oil curtain, edible oil mist

[0193] 34 Water drop, moisture

[0194] 35 Water drop collection device

[0195] 36 Air Flow

[0196] M Measuring device, doneness measurement, microwave doneness measurement

[0197] M1-M6 modules

Claims

1. A production line (1) for heating, drying, cooking, sterilizing, pasteurizing and / or sterilizing a substance by means of a device comprising at least one solid-state radio frequency source (6) and further heat treatment or cold treatment devices (4, 6, 12, 15, 19, 22, 26), in, The solid-state radio frequency sources (6) are arranged in an array of n columns and m rows, wherein n is an integer greater than 1 and m is an integer greater than 1, wherein the production line includes a control system that compares the energy transmitted via the antenna with the reflected energy and thereby adjusts the energy to be transmitted by the antenna, wherein each solid-state RF source is individually controlled and / or a group of solid-state RF sources in a production line are individually controlled, A plurality of solid state RF sources are associated with each other, and At each solid-state RF source, the amplitude, frequency, wavelength, time-varying phase, and / or direction of radiation is controlled individually and / or in groups.

2. The production line (1) according to claim 1, characterized in that: The devices are connected via a transmission device (10).

3. The production line (1) according to claim 1 or 2, characterized in that: The sources (6) are arranged equidistantly around the periphery of the product chamber (14).

4. The production line (1) according to claim 2, characterized in that: The columns extend around the conveyor belt.

5. The production line (1) according to claim 2, characterized in that: At least the portion where the solid-state radio frequency source (6) is provided is shielded.

6. The production line (1) according to claim 1, characterized in that: As provided below: Solid state RF energy source microwave preheating step followed by frying step or vice versa and / or Solid state RF energy source microwave pre-cooking step followed by a cooking step or vice versa and / or Solid state RF energy source microwave drying step followed by browning step or vice versa and / or Solid state RF energy source microwave drying step followed by a baking step or vice versa and / or Solid state RF energy microwave drying step followed by a smoking step or vice versa and / or The frying step is followed by a solid state RF energy source microwave pre-cooking step, followed by a browning and / or roasting and / or smoking and / or irradiation step or in a different order and / or Solid State RF Energy Source Microwave Gelatinization The stabilization step is followed by a gelatinization step.

7. The production line (1) according to claim 1, characterized in that: A solid state RF energy source and a convection cooking device are disposed in a housing.

8. The production line (1) according to claim 7, characterized in that The solid-state RF energy source and the convection cooking device are connected by a conveyor and arranged in a housing.

9. The production line (1) according to claim 1, characterized in that: The production line comprises a device (M) for measuring doneness.

10. The production line (1) according to claim 9, characterized in that The measurement of doneness is performed using a solid-state RF energy source.

11. The production line (1) according to claim 1, wherein the substance comprises a bone structure, characterized in that At least one solid state radio frequency source (6) is controlled to heat the bone structure and / or the flesh surrounding the bone structure specifically.

12. The production line (1) according to claim 1, wherein the solid-state radio frequency source (6) is multiple.

13. A method for heating, drying, cooking, sterilizing, pasteurizing and / or sterilizing a substance by means of an apparatus according to any one of claims 1 to 12, comprising at least a solid state RF energy source microwave heating step (5, 7, 13) and a further heat treatment step (4, 6, 12, 15, 19, 22, 26).

14. A method for heating, drying, cooking, sterilizing, pasteurizing and / or sterilizing a substance by means of an apparatus according to any one of claims 1 to 12, comprising a heat treatment step (4, 6, 12, 15, 19, 22, 26), a post-heating step and at least a solid-state RF energy source microwave heating step (5, 7, 13).

15. The method according to claim 13 or 14, characterized in that The parameters of the substance are input into the control system and the control unit sets the parameters of at least the solid state RF energy source microwave heating step accordingly.

16. The method according to claim 13 or 14, wherein the substance comprises a bone structure, characterized in that Post-heating is suitable for heating specifically the bone structure.

17. The method according to claim 13 or 14, characterized in that The solid-state radio frequency source (6) is used to measure the degree of doneness of the substance.

18. The method according to claim 13 or 14, characterized in that A control unit controls the parameters of the further heat treatment step or the post-heating step.

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