IMS is recognized for its patented microwave system technology for thermal gelation of foodstuffs and biomaterials using rapid heating. The invention uses rapid heating to effect a material property change in a biomaterial. The biomaterial is heated to a predetermined real temperature, whereas the biomaterial’s total thermal treatment is described by an equivalent temperature and an equivalent time defining a point above a minimum gel set temperature line, above a reduction in bacteria line, below a water loss line, and below a maximum gel set temperature line.
According to one aspect of the invention, the biomaterial is heated by exposing the biomaterial to a relatively uniform electric field. The material is heated to a predetermined temperature for a predetermined time in order to achieve a food product characterized by a preselected refrigerated shelf life of from about two weeks to about forty-two weeks. The food product may be packaged prior to the microwave exposure so as to sterilize the packaging and decrease product loss.
Thermal Gelation of Foodstuffs and Biomaterials Using Rapid Heating (PDF)
