Water bath ohm heating device

Abstract

According to the water bath ohmic heating device provided by the utility model, water bath and ohmic heating are innovatively combined, so that current in meat blocks can be uniformly distributed through heat transfer of a water bath medium, and the condition that some areas of the meat blocks are excessively heated under the condition of traditional ohmic heating is effectively avoided; the quality of the meat blocks is ensured, and meanwhile, rapid heating is realized. Meanwhile, in the device, the current distribution condition in the meat blocks is fed back in real time through a telescopic current polar plate, so that the voltage of different areas is adjusted to ensure the uniformity of current distribution in the materials; and the ultrasonic transmitter can uniformly distribute the injected saline water, so that the conductivity of each part in the raw material is basically the same. The devices and the heating principle are combined together to ensure that the meat loaves are heated from outside to inside, overheated points are effectively prevented, uneven heating of the meat loaves is avoided, and then the quality of the meat loaves is ensured.

Description

Technical Field

[0001] This utility model relates to the technical field of heating devices, and in particular to a water bath ohmic heating device. Background Technology

[0002] The basic principle of ohmic heating is to use low-frequency alternating current (50-60Hz) in conjunction with special inert electrodes to provide current, and to utilize the dielectric properties of the food itself. When the current passes through, electrical energy is converted into heat energy inside the food material, causing the food temperature to rise, thereby achieving the purpose of direct and uniform heating and sterilization.

[0003] Specific experiments revealed that due to the irregular distribution of electrical conductivity inside the meat block and the significant influence of temperature on conductivity, inconsistent heating occurs when using traditional ohmic heating technology to heat the meat block, resulting in poor quality of the heated meat block. Utility Model Content

[0004] In view of the shortcomings of the existing technology, this utility model provides a water bath ohmic heating device to solve the technical problem that the heating degree of meat blocks is inconsistent when using traditional ohmic heating technology, resulting in poor quality of the heated meat blocks.

[0005] This utility model provides a water bath ohmic heating device, comprising:

[0006] The shell has a heating chamber inside, and the raw material carrier is set in the middle of the heating chamber. A motor and a transmission device connected to the motor are provided between the two sides connecting the heating chamber and the shell. Telescopic electrode plates are respectively provided at both ends of the heating chamber, and the two ends of the telescopic electrode plates are connected to the transmission device.

[0007] A spice storage chamber is located on the side of the housing near the heating chamber. A mechanical pump is provided at the bottom of the spice storage chamber. An injection probe is arranged around the middle of the heating chamber. The injection probe is connected to the spice storage chamber through the mechanical pump. An ultrasonic transmitter corresponding to the raw material carrier is connected to the bottom of the heating housing. Elastic telescopic plates are also provided at both ends of the middle of the heating chamber near the telescopic electrode plate. A magnetic spring is provided at the bottom of the elastic telescopic plate. Corresponding wedge-shaped protruding teeth are provided on the surface of the elastic telescopic plate and the bottom of the telescopic electrode plate.

[0008] The front of the housing is provided with a control panel, which is electrically connected to the motor, mechanical pump, ultrasonic transmitter and magnetic spring respectively. A power socket, an external water inlet and an external water outlet are provided on any side of the housing. An internal water inlet and an internal water outlet are also provided between the two elastic telescopic plates of the heating cavity. The external water inlet and the internal water inlet are connected, and the external water outlet and the internal water outlet are connected.

[0009] Optionally, the telescopic electrode plate includes:

[0010] A conductive sheet and elastic conductive probes are provided, wherein the two ends of the conductive sheet are connected to the transmission device, and the elastic conductive probes are distributed at one end of the conductive sheet.

[0011] Optionally, the conductive sheet includes:

[0012] A current sensor or voltage sensor is provided at the end of the device that is away from the elastic conductive probe, and the current sensor or voltage sensor is connected to the elastic conductive probe and the control panel, respectively.

[0013] Optionally, the spice storage cavity includes:

[0014] A spice storage cover and a spice filter, wherein the spice filter is disposed inside the spice storage cavity and the spice storage cover is disposed on top of the spice storage cavity.

[0015] Optionally, the spice storage cavity includes:

[0016] A heating rod and a temperature sensor are provided. The heating rod is located inside the spice storage cavity, and the temperature sensor is located at the bottom of the spice storage cavity. Both the heating rod and the temperature sensor are electrically connected to the control panel.

[0017] Optionally, the heating cavity further includes:

[0018] A temperature probe is arranged in a ring around the middle of the heating cavity, and the temperature probe is electrically connected to the control panel.

[0019] Optionally, the motor includes:

[0020] The motor is a stepper motor.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. The heat transfer through the water bath medium allows the current in the meat to be distributed more evenly, effectively avoiding the overheating of some areas of the meat under traditional ohmic heating, thus ensuring the quality of the meat while achieving rapid heating.

[0023] 2. The current distribution in the meat block is fed back in real time through the retractable current plate, thereby adjusting the voltage in different areas to ensure the uniformity of the current distribution inside the material.

[0024] 3. The ultrasonic transmitter can make the injected saline solution evenly distributed, thus making the conductivity of the raw material basically the same throughout.

[0025] Based on the above structure and the ohmic heating principle, the meat is heated from the outside in, which effectively prevents overheating and uneven heating, thus ensuring the quality of the meat. Attached Figure Description

[0026] Figure 1 This is a front structural cross-sectional view of the present invention;

[0027] Figure 2 This is a side cross-sectional view of the present invention.

[0028] Figure 3 This is a top view of the cross-sectional structure of this utility model;

[0029] Figure 4 for Figure 1 Enlarged view of point A in the middle;

[0030] Figure 5 for Figure 1 Enlarged view of point B in the middle;

[0031] Figure 6 This is a schematic diagram of the conductive thin plate and the elastic conductive probe in this utility model.

[0032] Explanation of icon numbers:

[0033] 1. Shell; 2. Heating chamber; 3. Raw material carrier rod; 4. Motor; 5. Transmission device; 6. Telescopic electrode plate; 601. Conductive sheet; 602. Elastic conductive probe; 7. Fragrance storage chamber; 701. Fragrance storage cover; 702. Fragrance filter; 703. Heating rod; 8. Mechanical pump; 9. Injection probe; 10. Ultrasonic transmitter; 11. Elastic telescopic plate; 12. Magnetic spring; 13. Protruding teeth; 14. Control panel; 15. Power socket; 16. External water inlet; 17. External water outlet; 18. Internal water inlet; 19. Internal water outlet; 20. Temperature probe.

[0034] The realization of the purpose, functional features and advantages of this utility model will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0035] To make the objectives, technical solutions, and beneficial effects of this utility model clearer, the technical solutions of this utility model are further described below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of this utility model and are not intended to limit it.

[0036] See Figures 1-5 This utility model provides a water bath ohmic heating device, comprising:

[0037] The housing 1 has a heating chamber 2 inside. The raw material carrier 3 is arranged in the middle of the heating chamber 2. A motor 4 and a transmission device 5 connected to the motor 4 are arranged between the two sides of the heating chamber 2 and the housing 1. Telescopic electrode plates 6 are respectively provided at both ends of the heating chamber 2, and the two ends of the telescopic electrode plates 6 are connected to the transmission device 5.

[0038] A spice storage chamber 7 is located on the side of the housing 1 near the heating chamber 2. A mechanical pump 8 is provided at the bottom of the spice storage chamber 7. An injection probe 9 is arranged in the middle of the heating chamber 2. The injection probe 9 is connected to the spice storage chamber 7 through the mechanical pump 8. An ultrasonic transmitter 10 corresponding to the raw material carrier rod 3 is connected to the bottom of the heating housing 1. Elastic telescopic plates 11 are also provided at both ends of the middle of the heating chamber 2 near the telescopic electrode plate 6. A magnetic spring 12 is provided at the bottom of the elastic telescopic plate 11. The surface of the elastic telescopic plate 11 and the bottom of the telescopic electrode plate 6 are respectively provided with corresponding wedge-shaped protruding teeth 13.

[0039] The front of the housing 1 is provided with a control panel 14, which is electrically connected to the motor 4, mechanical pump 8, ultrasonic transmitter 10 and magnetic spring 12 respectively. A power socket 15, an external water inlet 16 and an external water outlet 17 are provided on any side of the housing 1. An internal water inlet 18 and an internal water outlet 19 are also provided between the two elastic telescopic plates 11 of the heating cavity 2. The external water inlet 16 and the internal water inlet 18 are connected, and the external water outlet 17 and the internal water outlet 19 are connected.

[0040] See Figure 1In this embodiment, the housing 1 is typically made of a high-strength metal with an insulating coating, such as Q460 steel. The housing 1 has a heating cavity 2, and may also have an observation window connected to the heating cavity 2. The observation window may be made of PC material. The raw material carrier rod 3 has symmetrical graduations on both sides with the center of the rod as the origin. The purpose is to ensure that the meat block is always in the center of the heating cavity 2 during heating. The spice storage cavity 7 is used to store spice liquid. The operator can pour spices and seasonings into the spice storage cavity in proportion before heating. The mechanical pump 8 is located at the bottom of the spice storage cavity 7. It is used to extract the spice liquid through the mechanical pump 8 and inject it into the meat block through the injection probe 9. The telescopic electrode plate 6 is moved by the motor 4 and the transmission device 5. It heats the meat block by generating heat inside the meat block after contacting it. The ultrasonic transmitter 10 is used to drive the raw material carrier rod 3 to perform ultrasonic vibration, which can promote the uniform mixing of the spice liquid in the meat block.

[0041] In use, the user can first mix the spices and seasonings in the spice storage chamber 7 according to the ratio, and then pass the raw material carrier 3 through the meat block and place it into the heating chamber 2 at the position corresponding to the ultrasonic transmitter 10 at its bottom. The heating chamber 2 can be provided with a central recess matching the raw material carrier 3. By starting the mechanical pump 8 through the control panel 14, the spice liquid can be injected into the meat block. Next, by starting the ultrasonic transmitter 10 through the control panel 14, the spice liquid is promoted to mix evenly in the meat block. Then, by controlling the motor 4 to drive the transmission device 5, the telescopic electrode plate 6 connected to the transmission device 5 contacts the meat block. Finally, by opening the outer water inlet and the inner water inlet 18, liquid is poured into the heating chamber 2, and the telescopic electrode plate 6 is activated to achieve heating. When the telescopic electrode plate 6 moves, the magnetic spring 12 at the lower end of the elastic telescopic plate 11 is opened by the control panel 14, causing the spring to compress and push the elastic telescopic plate 11 downward. When the telescopic electrode plate 6 stops in contact with the meat, it has reached the corresponding position, disengaging the magnetic spring 12 at the bottom. The spring then springs up, pushing the elastic telescopic plate 11 upward, causing the corresponding wedge-shaped protrusions 13 to engage downward, forming a sealed space to prevent liquid leakage during heating. This solution innovatively combines water bath and ohmic heating, discovering that the heat transfer through the water bath medium allows for a more uniform distribution of current in the meat, effectively avoiding overheating in some areas of the meat under traditional ohmic heating, thus ensuring meat quality while achieving rapid heating.

[0042] In another embodiment, the telescopic electrode plate 6 includes:

[0043] The conductive thin plate 601 and the elastic conductive probe 602 are provided. The two ends of the conductive thin plate 601 are connected to the transmission device 5, and the elastic conductive probe 602 is distributed at one end of the conductive thin plate 601.

[0044] See Figure 6 The left side is the internal contact plate of the conductive thin plate 601, and the right side is the elastic conductive probe 602, one end of which is connected to a spring. After the telescopic electrode plate 6 contacts the surface of the meat, the corresponding elastic conductive probe 602 will retract a certain distance under the action of pressure. After retraction, the shaded parts of the left and right sides in the figure are attached to each other, forming a current path, so that the elastic conductive probe 602 will be activated. When the device is working, it mainly conducts electricity by activating the probe, while the unactivated probe is not charged, reducing the loss of current in the water.

[0045] In another embodiment, the conductive sheet 601 includes:

[0046] A current sensor or voltage sensor is provided at one end of the device that is away from the elastic conductive probe 602. The current sensor or voltage sensor is connected to the elastic conductive probe 602 and the control panel 14, respectively.

[0047] By setting up current or voltage sensors, during operation, the current or voltage sensors will analyze the distribution of current inside the meat block based on the working current of each probe, and then flexibly adjust the voltage of each probe to ensure uniform heating of the meat block; on the other hand, when injecting liquid into the meat block, a small voltage can be applied by the current or voltage sensors, and the amount of liquid injected can be determined by the change in the conductivity of the meat block.

[0048] In another embodiment, the spice storage cavity 7 includes:

[0049] The spice storage cover 701 and the spice filter 702 are provided inside the spice storage cavity 7, and the spice storage cover 701 is provided on the top of the spice storage cavity 7.

[0050] See Figure 4 By setting up a fragrance filter screen 702, large fragrance particles are prevented from entering the mechanical pump 8 and causing blockage. By setting up a fragrance storage cover 701, the fragrance liquid is prevented from boiling over and overflowing.

[0051] In another embodiment, the spice storage cavity 7 includes:

[0052] A heating rod 703 and a temperature sensor are provided. The heating rod 703 is located inside the spice storage cavity 7, and the temperature sensor is located at the bottom of the spice storage cavity 7. Both the heating rod 703 and the temperature sensor are electrically connected to the control panel 14.

[0053] See Figure 4 The heating rod 703 is set up, and the heating program can be set through the control panel 14 to simmer the spices, better extract the spice flavor, and monitor the heating temperature through the temperature sensor.

[0054] In another embodiment, the heating cavity 2 further includes:

[0055] Temperature probe 20 is arranged in a ring around the middle of the heating cavity 2 and is electrically connected to the control panel 14.

[0056] See Figure 1 By setting a temperature probe 20, the center temperature of the meat block is detected in real time, thereby determining the time when heating ends.

[0057] In another embodiment,

[0058] The motor 4 includes:

[0059] See Figure 3 The motor 4 is a stepper motor 4, which can accurately control the stepping distance of the telescopic electrode plate 6.

[0060] This innovative solution combines water bath and ohmic heating. It was discovered that heat transfer through the water bath medium allows for a more uniform distribution of current within the meat block, effectively preventing overheating in certain areas under traditional ohmic heating. This ensures both meat quality and rapid heating. Simultaneously, the device uses a telescopic current plate to provide real-time feedback on the current distribution within the meat block, adjusting the voltage in different areas to maintain uniform current distribution throughout the material. The ultrasonic transmitter 10 ensures even distribution of the injected brine, resulting in similar conductivity throughout the raw material. This combination of devices and heating principles ensures that heating of the meat block proceeds from the outside in, effectively preventing overheating and uneven heating, thus guaranteeing meat quality.

[0061] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this utility model and are not intended to limit it. Although this utility model has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of this utility model without departing from the spirit and scope of the technical solutions of this utility model, and all such modifications or substitutions should be covered within the scope of the claims of this utility model.

Claims

1. A water bath ohmic heating device, characterized in that, include: The shell has a heating chamber inside, and the raw material carrier is set in the middle of the heating chamber. A motor and a transmission device connected to the motor are provided between the two sides connecting the heating chamber and the shell. Telescopic electrode plates are respectively provided at both ends of the heating chamber, and the two ends of the telescopic electrode plates are connected to the transmission device. A spice storage chamber is located on the side of the housing near the heating chamber. A mechanical pump is provided at the bottom of the spice storage chamber. An injection probe is arranged in a ring around the middle of the heating chamber. The injection probe is connected to the spice storage chamber through the mechanical pump. An ultrasonic transmitter corresponding to the raw material carrier is connected to the bottom of the heating chamber. Elastic telescopic plates are also provided at both ends of the middle of the heating chamber near the telescopic electrode plate. A magnetic spring is provided at the bottom of the elastic telescopic plate. Correspondingly engaging protruding teeth are provided on the surface of the elastic telescopic plate and the bottom of the telescopic electrode plate. The front of the housing is provided with a control panel, which is electrically connected to the motor, mechanical pump, ultrasonic transmitter and magnetic spring respectively. A power socket, an external water inlet and an external water outlet are provided on any side of the housing. An internal water inlet and an internal water outlet are also provided between the two elastic telescopic plates of the heating cavity. The external water inlet and the internal water inlet are connected, and the external water outlet and the internal water outlet are connected.

2. The water bath ohmic heating device as described in claim 1, characterized in that, The telescopic electrode plate includes: A conductive sheet and elastic conductive probes are provided, wherein the two ends of the conductive sheet are connected to the transmission device, and the elastic conductive probes are distributed at one end of the conductive sheet.

3. The water bath ohmic heating device as described in claim 2, characterized in that, The conductive sheet includes: A current sensor or voltage sensor is provided at the end of the device that is away from the elastic conductive probe, and the current sensor or voltage sensor is connected to the elastic conductive probe and the control panel, respectively.

4. The water bath ohmic heating device as described in claim 1, characterized in that, The spice storage cavity includes: A spice storage cover and a spice filter, wherein the spice filter is disposed inside the spice storage cavity and the spice storage cover is disposed on top of the spice storage cavity.

5. The water bath ohmic heating device as described in claim 1, characterized in that, The spice storage cavity includes: A heating rod and a temperature sensor are provided. The heating rod is located inside the spice storage cavity, and the temperature sensor is located at the bottom of the spice storage cavity. Both the heating rod and the temperature sensor are electrically connected to the control panel.

6. The water bath ohmic heating device as described in claim 1, characterized in that, The heating cavity further includes: A temperature probe is arranged in a ring around the middle of the heating cavity, and the temperature probe is electrically connected to the control panel.

7. The water bath ohmic heating device as described in claim 1, characterized in that, The motor includes: The motor is a stepper motor.

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