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公开(公告)号：EP3632534A1
公开(公告)日：2020-04-08
申请号：EP18805308.6
申请日：2018-04-09
发明人： TSUKAHARA, Yasunori , MORIKAWA, Satoshi , DEGUCHI, Yukari , KOTAKE, Yuka , KURIHARA, Hideshi , WATANABE, Hisao , KAYAMORI, Fumihiro , KAIHARA, Kanako
摘要： In order to provide a treatment apparatus that can efficiently perform microwave irradiation, a treatment apparatus includes: a vessel 101 made of a microwave-reflecting material, and having a first end 1015a and an irradiation opening portion 1013, which is an emitting portion of microwaves that are emitted into the vessel; a first filter 105 located so as to partition the vessel 101, and configured to separate solids that are to be separated, from the contents of the vessel 101; and a first reflecting member 106 located closer to the first end 1015a than the emitting portion is and so as to partition the vessel 101, and configured to allow at least the contents having passed through the first filter 105 to pass through the first reflecting member, and to reflect microwaves.
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公开(公告)号：EP3797958A1
公开(公告)日：2021-03-31
申请号：EP19706354.8
申请日：2019-02-27
摘要： A molding apparatus is provided that can appropriately mold a molding material to which microwaves have been applied using a mold. The molding apparatus includes: a mold 10 including a first mold member 11 and a second mold member 12 that form a molding cavity 100, the first mold member 11 including communication holes 111 that bring the outside of the mold 10 and the cavity 100 into communication with each other; coaxial cables 20 for transmitting microwaves, first ends 20a of the coaxial cables 20 being attached to the communication holes 111; and a microwave application unit 30 for applying microwaves into the cavity 100 via the coaxial cables 20, the microwave application unit 30 being connected to second end portions 20b of the coaxial cables 20.
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公开(公告)号：EP4023072A1
公开(公告)日：2022-07-06
申请号：EP20859256.8
申请日：2020-08-28
IPC分类号： A23G1/02
摘要： Provided are roasted cacao beans with high total polyphenol content and reduced bitterness and the like, and a method for roasting raw cacao beans. Roasted cacao beans are obtained by roasting raw cacao beans in a state in which the pressure has been reduced below atmospheric pressure by heating for a prescribed period using microwaves so that the bean surface temperature reaches a temperature in the range of 50-90°C. The microwave heating time is preferably in the range of five to ten minutes.
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