General Foods Limited

Nabisco Technology Company

Apv Baker Inc.

Lawrence Scher

Mihaelos N Mihalos

James P Mahlmann

John Zabrodsky

Chris Wiggins

Peter Daines

Henry Clark

Laura A Gallagan

Theresa Volpe

Martin R Shute

Steven M Schecter

The stack height and moisture content of baked goods produced continuously in a multi-zone oven, such as a gas-fired band oven, is controlled and adjusted using microwave energy. Color development, flavor development, texture, and appearance of the baked products are not adversely affected by the replacement of a substantial amount of the non-microwave energy input with microwave energy. The stack height and moisture content of the baked product may be controlled or adjusted with the microwave energy to be within predetermined ranges or specifications independently of each other. Upon detection of product which is not within specifications, the microwave energy may be used to rapidly adjust stack height and/or moisture content so that they quickly return to their predetermined acceptable levels thereby substantially reducing product waste or recycling. The stack height of the baked pieces is controlled and adjusted using microwave energy early in the baking process. Moisture content control and adjustment using microwave energy may accompany and follow the stack height control. The moisture content control and adjustment is a function of the total microwave energy input into all zones. Color development may be performed using non-microwave energy downstream of the microwave energy input for stack height and moisture control.

Continuous microwave assisted baking process

A coffee roasting method permitting control of final product properties is disclosed. Gases, usually air and combustion gases, are heated to a temperature selected from the range between 200.degree. C. and about 240.degree. C. A bed of coffee beans is suspended in a bubbling bed by the heated gas and maintained that way for about 2 minutes to about 10 minutes. The roasted coffee beans are subsequently discharged from the bubbling bed and cooled. The density of the roasted coffee beans is determined by the specific roasting conditions selected.

Controlled coffee roasting

Growing community of inventors

Bronx, NY, United States of America

Lawrence Scher