A process for preparing sheet-like soybean protein foods which comprises molding a soybean protein raw material mixture into a sheet and irradiating it intermittently by a microwave is disclosed. The sheet-like soybean protein foods obtained have fine porous structures with considerably high strength and flexible and soft mouth feel. The desired taste can be readily given to the sheet-like soybean protein foods by boiling them in a seasoning liquid.

The invention relates to a multistage compressor unit which comprises at least two different compressor elements (1 and 2) driven by means of separate electric motors (3, 4) with an adjustable speed, whereby the outlet (8) of a compressor element (1) of one stage connected to the inlet (10) of a successive compressor element (2) of a successive stage, characterized in that the electric motors (2, 4) are identical and therefore have approximately one and the same nominal capacity, whereas between...

The present invention includes a method of selectively heating, comprising the step of providing a source of radiation capable of delivering at least 60% of its power in a selected wavelength band, and exposing the food to the radiation for an amount of time sufficient to heat beneath a surface.

An ultraviolet radiation generating system and methods is disclosed for treating a coating on a substrate, such as a coating on a fiber optic cable. The system comprises a microwave chamber having one or more ports capable of permitting the substrate to travel within or through a processing space of the microwave chamber. A microwave generator is coupled to the microwave chamber for exciting a longitudinally-extending plasma lamp mounted within the processing space of the microwave chamber. The ...

A microwave oat cereal, a method of its manufacture, and a method of its consumer-preparation is disclosed. A single serving of the product of this invention can be fully cooked in a microwave oven in a single serving bowl without foam-over. The cereal comprises a mixture of an oat cereal pieces, such as oat flakes, or oat bran, and a small amount of lecithin, preferably in the form of a powder and preferably in the form of discrete solid encapsulated lecithin. The lecithin is present in an amou...

A process for preparing a microwave cooked pasta product is disclosed. The process comprises the steps of (a) combining flour, egg whites, water, and optionally whole eggs, and a dibasic or tribasic organic acid derivative such as a tricarboxylic acid ester derivative, to form a paste, (b) drying the paste to produce pasta at drying temperatures of 100.degree. to 130.degree. F., (c) optionally soaking the pasta in hot or cold temperature liquid for a period of time sufficient to at least partial...

A cookie product is prepared having a liposome-encapsulated component dispersed therein and leavened to a crumb-like structure. The liposomes substantially retain their structural integrity during the processing, mixing, and post extrusion baking and thus remain intact in the finished cookie. The liposomes may encapsulate flavorings, fragrances, preservatives, anti-staling agents, and other labile food additives. The liposomes may provide a sustained release of the encapsulant to the cookie duri...

A composition comprising glyceride oil, water hydrocolloid gum, and food grade salt which, when applied to a container with at least one susceptor and exposed to microwave energy, produces a sizzle sound. The composition is preferably prepared and applied in at least two layers.

A process for preparing a meat product to be cooked in a microwave oven comprising the following steps. Freezing the meat product; partially thawing the meat product whereby the exterior surface is thawed and the nucleus remains frozen; conventionally heating the thawed surface to seal the surface; and re-freezing the sealed surface of the meat product.

A fry-like microwave cooking process for producing food with a crisp exterior and a soft, tender interior includes the steps of applying an edible hydrophilic lossy susceptor to at least a portion of the surface of the food bearing a moisture-retardant edible barrier layer, and microwave cooking the susceptor-bearing food to provide a crisp exterior and a soft, tender interior for the food. The barrier layer is a natural skin, a dough layer or a film formed of a plasticized material selected fro...