Campbell Soup Company

Plum, Pbc

Mark Robert Watts

Judy Guo

Martin John Kay

Alexander Coriano, Iii

Rasheed Mohammed

Hua Liu

Joyce F Gagnon

James Robert Howarth

Talia Salamon-Hickey

William John Cramer

Chris Dawson

Keswara Rao Vadlamani

Mohammed Karkache

Amanda Zimlich

Alexander Louis Augugliaro

Allan Sinclair

Adrienne Lynn Sienkowski

Scott Wayne Keller

Brandon James Knapp

Embodiments herein relate to microwaveable food containers and food products for high-temperature cooking applications and related methods. In an embodiment, a disposable microwaveable food container for high-temperature cooking applications is included. The container can include an inner cup including a bottom wall, a side wall connected to the bottom wall, the side wall comprising a top, and a top seal layer in contact with the top of the side wall. The bottom wall and side wall together can define a reservoir to hold a food material. An outer cover shell can include a bottom wall, a side wall connected to the bottom wall, a top wall connected the side wall, and a support structure for supporting the inner cup. The support structure can contact the inner cup and hold it in a position with a bottom gap, a side gap, and a top gap. Other embodiments are also included herein.

Microwaveable food containers and food products for high-temperature cooking

Embodiments herein relate to articles and methods for detecting heating patterns within model food compositions containing irreversible thermochromic ink, and for creating multi-dimensional temperature distribution profiles within a packaged model food composition. In an embodiment, a packaged model food composition for thermal testing is included. The packaged model food composition can include a package and a model food composition disposed in the package. The model food composition can include a model food material that shares processing characteristics with a target food material and 0.05 wt. % to 20 wt. % of one or more irreversible thermochromic inks. The irreversible thermochromic inks can exhibit a variable change in at least one color parameter in response to temperature change across a selected temperature range. Other embodiments are also included herein.

Detection of multi-dimensional heating patterns in thermal food processes using thermochromic inks

Embodiments herein include a system for joining components. The system can include a rotating base platform, a plurality of receptacles mounted to the base platform, and a rotating sonotrode platform. A plurality of sonotrodes are mounted to the sonotrode platform. Each sonotrode can correspond to a receptacle. Each sonotrode can move in a reciprocating motion between a release position distant from a corresponding receptacle and a compressing position proximal to the corresponding receptacle. The compressing position occurs at a first angular position of the sonotrode platform. Each sonotrode is energized at the compressing position.

High rate ultrasonic sealer

Embodiments herein include processing systems for food products and related methods. In an embodiment, a food processing system is included with a continuous processing channel divided into a come-up chamber, a main electromagnetic wave (such as microwave) heating chamber, and a cool-down chamber. The continuous processing channel can define at least two separate portions oriented for vertical product movement. In various embodiments, the come-up chamber, the main electromagnetic wave heating chamber, and the cool-down chamber are at least partially filled with liquid. The system can further include a product conveyor mechanism to convey food products to be processed continuously along a conveyance path passing from the come-up chamber through the main electromagnetic wave heating chamber and to the cool-down chamber. The system can further include an electromagnetic wave energy emitting apparatus configured to emit electromagnetic wave energy into the main heating chamber. Other embodiments are also included herein.

Electromagnetic wave food processing system and methods

Embodiments of the invention include food products and related methods. In an embodiment, the invention includes a food product. The food product can include a container and a food composition. The container can include a bottom wall and a side wall. The bottom wall can include a microwave reflector. The side wall can include a material that is substantially transparent to microwaves. The microwave reflector can cover at least about 80 percent of the surface area of the bottom wall. In an embodiment, the invention includes a microwaveable food container. The microwaveable food container can include a bottom wall and a side wall. The bottom wall can include a microwave reflector. The side wall can include a material that is substantially transparent to microwaves. The microwave reflector can cover at least about 80 percent of the surface area of the bottom wall. Other embodiments are also included herein.

Microwavable food products and containers

Bowl lid

Bowl

A system is provided for heating a comestible. The system includes a container and a flexible vented package containing a liquid, semi-solid or liquid/solid combination comestible. The package is positioned within the container in a manner that hinders the comestible from escaping through the package's vent(s). The container is penetrable to microwaves and is adapted to not experience heat-induced damage when subjected to a heating cycle in a combination microwave and convection oven. The container is adapted to protect the package from heat-induced damage when the container is subjected to a heating cycle in a combination microwave and convection oven.

Systems and methods for heating liquid, semi-solid or liquid/solid combination comestibles in combination microwave and convection ovens

Growing community of inventors

Marlton, NJ, United States of America

Mark Robert Watts