date:Jun 29, 2012
ood may be easily and safely enhanced, with the ability to treat large volumes of food simultaneously.
The technique outlined involves positioning foods between inch and 20 feet from the liquid, within a sound-energy field, with particularly good results obtained between 400-800Hz and an optimal frequency of 600Hz identified.
Restores lost flavours
Discussing the background to the invention, the patent document explains that flavours were determined mainly by the chemical senses of taste and