A method and system for digital narrowband, wavelength specific cooking, curing, food preparation, and processing

Abstract

A system for direct injection of selected thermal-infrared (IR) wavelength radiation or energy into food items for a wide range of processing purposes is provided. These purposes may include heating, raising or maintaining the temperature of the food articles. The system is especially applicable to operations that require or benefit from the ability to irradiate at specifically selected wavelengths or to pulse or inject the radiation. The system is particularly advantageous when functioning at higher speeds and in a non-contact environment with the target.

Description

[0001] Related Application Cross Reference [0002] This application claims priority to and is based on U.S. Provisional Application No. 61 / 157,799, filed March 5, 2009, which is hereby incorporated by reference in its entirety . This application is also a continuation-in-part of U.S. Application No. 11 / 351,030, filed February 9, 2006, which is a continuation-in-part of U.S. Application No. 11 / 003,679, filed December 3, 2004 A continuation of that application (now US Patent No. 7,425,296, issued September 16, 2008), both of which are incorporated herein by reference in their entirety. technical field Background technique [0003] Many different types of cooking have been performed for thousands of years by a variety of broadband heating sources. The earliest and most basic source of heating widely used by humans for heating is fire. Fire produces radiant heat energy ranging from UV to long infrared. The actual shape of the output curve defining the intensity of the radi...

AI Technical Summary

Problems solved by technology

They also fail to teach the additional cooking speed that can be achieved by using direct narrowband irradiation properly matched to the target and cooking job

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