A cooking appliance for preparing a food product containing at least one raising agent using pulsed electric field, PEF, based cooking technology as well as a treatment receptable for use with such cooking appliance

Abstract

According to a first example of the disclosure, a cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology is proposed. The cooking appliance at least comprising a PEF generator, a coupling station comprising at least one pair of PEF connecting contacts provided at some distance from each other and electrically coupled to the PEF generator, and a treatment receptable defining a treatment space for receiving the food product containing at least one raising agent to be prepared. The treatment receptable comprises a pair of receptable electrodes provided at some distance from each other in or on the treatment receptable. During use, the coupling station is arranged for receiving the treatment receptable, such that the at least one pair of PEF connecting contacts electrically connect with the pair of receptable electrodes. Furthermore, the coupling station comprises an elongated temperature sensing element and the treatment receptable comprises an opening structured to allow insertion of the elongated temperature sensing element through the opening into the treatment space defined by the treatment receptable once the treatment receptable is received by the coupling station.

Description

[0001] TITLE

[0002] A cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology as well as a treatment receptable for use with such cooking appliance.

[0003] TECHNICAL FIELD

[0004] The present disclosure relates to the cooking technique of food preparation using pulsed electric field technology (PEF), preferably to homogeneous cooking and baking technologies its broadest sense. In particular, the present disclosure relates to a pulsed electric field cooking technology of a food product containing at least one raising agent and a pre-cooking viscous characteristic such as egg containing substances, doughs and batters. More specifically, the present disclosure provides an improved baking technology, enabling a homogeneous heating of doughs, batters and other raw baking products by means of pulsed electric fields- based techniques.

[0005] BACKGROUND OF THE DISCLOSURE

[0006] The use of pulsed electric field technology (PEF) for the treatment of food products is a known cooking technique. The food product, amongst others ingredients, liquids and complete meals, is placed in a treatment receptable provided with a pair of electrodes and pulses with a certain frequency, i.e. a short pause time between two pulses, and of changing polarity, are applied across the pair of electrodes.

[0007] The principles of PEF are commonly used in the food processing industry for preservation, yield or pre-processing enhancements. PEF typically is applied as a non-thermal method using high voltages to generate electrical fields in the range of 5-50kV / cm.

[0008] In the known presently available technologies implementing PEF, the cooking process (food preparation process) is monitored over time, wherein temperature sensing technologies are used to monitor the cooking temperature inside the food product contained in the treatment receptable. Examples of temperature sensing incorporated a separate generic (wired) temperature probe, which is manually placed in the food product or in the treatment receptable, via sensing at a distance using IR or via a fixed sensor incorporated in the treatment receptable.

[0009] These known applications implementing temperature sensing during the food preparation process suffer from various drawbacks. Temperature sensing at a distance using IR, hence outside the treatment receptable makes use of expensive components and is considered inaccurate as it is not possible to acquire the exact cooking temperature inside the food product in the treatment receptable. The use of separate temperature probes with a probe signal cable distort the pulsed electric fields inside the treatment receptable which introduce non-homogeneity of the pulsed electric fields being generating thereby distorting the cooking process. Likewise, the proofing of the dough food product is hindered during the baking process due to the presence of a physical temperature probe and probe wire present in the dough.

[0010] Moreover, the presence of a physical temperature probe and probe wire present in the dough compromise an even formation of air pockets in a finished dough product. Also, the presence of a physical temperature probe and probe wire present in the food product or incorporated in a fixed manner in the treatment receptable creates a mark / hole in the finished baked product at a visual location, which is undesirable in view of presentation and selling over the counter.

[0011] Accordingly, it is a goal of the present disclosure to provide an improved cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology as well as a treatment receptable for use with such cooking appliance, allowing temperature sensing and temperature monitoring over time during the cooking process of a dough food product without the adverse effects mentioned above.

[0012] SUMMARY OF THE DISCLOSURE

[0013] According to a first example of the disclosure, a cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology is proposed. The cooking appliance at least comprising a PEF generator, a coupling station comprising at least one pair of PEF connecting contacts provided at some distance from each other and electrically coupled to the PEF generator, and a treatment receptable defining a treatment space for receiving the food product containing at least one raising agent to be prepared. The treatment receptable comprises a pair of receptable electrodes provided at some distance from each other in or on the treatment receptable.

[0014] During use, the coupling station is arranged for receiving the treatment receptable, such that the at least one pair of PEF connecting contacts electrically connect with the pair of receptable electrodes. Furthermore, the coupling station comprises an elongated temperature sensing element and the treatment receptable comprises an opening structured to allow insertion of the elongated temperature sensing element through the opening into the treatment space defined by the treatment receptable once the treatment receptable is received by the coupling station.

[0015] Accordingly, during docking of the treatment receptable with the coupling station, next to the electrical connection of the pair of receptable electrodes of the treatment receptable with the at least one pair of PEF connecting contacts of the PEF generator, also the elongated temperature sensing element is received through the opening into the treatment space defined by the treatment receptable and will contact inside the food product contained in the treatment space.

[0016] As the elongated temperature sensing element is not part of the treatment receptable yet it contacts and measures a core-temperature inside the food product and thus the exact cooking temperature inside the food product in the treatment receptable can be acquired. This core-temperature thus measured is valid for all parts of the food product as the PEF technology heats the food product fully homogeneous. Also, the absence of separate temperature probes with a probe signal cable do not distort the pulsed electric fields inside the treatment receptable. The homogeneity of the pulsed electric fields being generating is maintained, and the cooking (baking) process of the dough is not distorted. Likewise, the proofing of the dough food product is not hindered during the baking process.

[0017] Finally, the absence of a physical temperature probe and probe wire present in the dough does not compromise an even formation of air pockets in the finished dough product. Also, no marks or holes are created in the finished baked product at a visual location.

[0018] Preferably, the elongated temperature sensing element is mounted near the at least one pair of PEF connecting contacts.

[0019] In a particular example, the at least one pair of PEF connecting contacts are construed as a coupling station connector and the treatment receptable is provided with a corresponding mating treatment receptable connector for the pair of receptable electrodes. Herewith a proper uninterrupted electrical connection can be achieved after docking between the coupling station and the treatment receptable, thus guaranteeing a safe and undisturbed operation of the PEF cooking appliance and the cooking process.

[0020] Moreover, in this example according to the disclosure, the coupling station connector may comprise the elongated temperature sensing element and the mating treatment receptable connector may comprise the opening. The integration of the at least one pair of PEF connecting contacts and the elongated temperature sensing element in one single coupling station connector facilitates the docking process of receiving the treatment receptable in the coupling station and also improves a safe power transmission towards the treatment receptable combined with an accurate temperature sensing of the PEF cooking process.

[0021] In particular, the opening in the treatment receptable has a cross sectional dimension, which prevents leakage of the food product containing at least one raising agent contained in the treatment space defined by the treatment receptable. Accordingly, this feature further enhances safety as no spilling of the food product through the opening will occur, which spilling might otherwise may cause dangerous situations such as electrical hazards etc.

[0022] In a particular example of the treatment receptable according to the disclosure, it may comprise a bottom wall and four sidewalls generally extending upward from the bottom wall, wherein two opposite sidewalls form or are electrically connected to the pair of receptable electrodes.

[0023] In addition, the bottom wall and the other two opposite sidewalls may be made of an electrically insulated material, wherein one of the opposite sidewalls or the bottom wall is provided with the opening for the elongated temperature sensing element. With this example, the elongated temperature sensing element, once inserted through the opening present in the wall made of an electrically insulated material and into the treatment receptable will not disrupt the homogeneity of the pulsed electric fields thus generated.

[0024] Moreover, in a preferred example, the opposite sidewall or the bottom wall provided with the opening also comprises the mating treatment receptable connector. Similarly, the integration with the opening creates one single treatment receptable connector facilitates the docking process of receiving the treatment receptable in the coupling station and also improves a safe power transmission

[0025] It should be noted, that in a preferred example, the treatment receptable has a length dimension, a width dimension, and a height dimension and wherein the opening is provided at a location in the treatment receptable, with the location located at approx. 50% of the width dimension and approx. 20%-60% of the height dimension or of the length dimension. Accordingly, the elongated temperature sensing element will be inserted at a location and depth into the space of the treatment receptable without distorting the pulsed electric fields inside the treatment receptable, without compromising the even formation of air pockets in a finished dough product and preventing the creation of a mark / hole in the finished baked product at a visual location.

[0026] Preferably, the opening has a diameter of 0.2-0.5 cm which will prevent any leaking of the food product containing a raising agent, such as egg containing substances, doughs and batters.

[0027] Preferably, the elongated temperature sensing element has a length dimension, such that - during use - the elongated temperature sensing element extends over a distance of approx. 5-20 mm into the treatment space defined by the treatment receptable. This length insertion feature will not distort the pulsed electric fields inside the treatment receptable, will not compromise the even formation of air pockets in the finished dough product and prevent the creation of a mark / hole in the finished baked product at a visual location.

[0028] In a further detailed example, the elongated temperature sensing element comprises a material capable of withstanding a food preparation temperature of at most 100-125 °C and preferable the material is selected from the group comprising but not limited to PP (Polypropylene) or PC (Polycarbonate).

[0029] The present disclosure also pertains to a treatment receptable for use with a cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology as defined in this disclosure, Preferably, the treatment receptable defines a treatment space for receiving the food product containing at least one raising agent to be prepared and comprising a pair of receptable electrodes provided at some distance from each other in or on the treatment receptable, as well as an opening structured to allow insertion of the elongated temperature sensing element through the opening into the treatment space defined by the treatment receptable.

[0030] As the elongated temperature sensing element is not part of the treatment receptable, the treatment receptable can be manufactured less expensive. The absence of separate temperature probes with a probe signal cable do not distort the pulsed electric fields inside the treatment receptable. The homogeneity of the pulsed electric fields being generating is maintained, and the cooking (baking) process of the dough is not distorted. Likewise, the proofing of the dough food product is not hindered during the baking process.

[0031] Similarly, as outlined above, an advantageous integration can be achieved in the example, wherein the treatment receptable is provided with a treatment receptable connector for the pair of receptable electrodes, wherein the treatment receptable connector is structured to mate with the corresponding coupling station connector of the at least one pair of PEF connecting contacts. In a further integration, the treatment receptable connector may comprise the opening.

[0032] Preferably, the opening in the treatment receptable has a cross sectional dimension, which prevents leakage of the food product containing at least one raising agent contained in the treatment space defined by the treatment receptable.

[0033] In a specific example, the treatment receptable comprises a bottom wall and four sidewalls generally extending upward from the bottom wall, wherein two opposite sidewalls form or are electrically connected to the pair of receptable electrodes. Alternatively, the bottom wall and the other two opposite sidewalls are made of an electrically insulated material, and wherein one of the opposite sidewalls or the bottom wall is provided with the opening for the elongated temperature sensing element.

[0034] Furthermore, the opposite sidewall or the bottom wall may be provided with the opening also comprises the mating treatment receptable connector.

[0035] The treatment receptable may have a length dimension, a width dimension, and a height dimension and wherein the opening is provided at a location in the treatment receptable, with the location located at approx. 50% of the width dimension and approx. 20%-60% of the height dimension or of the length dimension. Accordingly, the elongated temperature sensing element will be inserted at a location and depth into the space of the treatment receptable without distorting the pulsed electric fields inside the treatment receptable, without compromising the even formation of air pockets in a finished dough product and preventing the creation of a mark / hole in the finished baked product at a visual location.

[0036] Finally, the opening may have a diameter of 0.2-0.5 cm.

[0037] BRIEF DESCRIPTION OF THE DRAWINGS The disclosure will now be discussed with reference to the drawings, which show in:

[0038] Figure 1 a PEF cooking appliance according to the prior art;

[0039] Figure 2 a detail of an example of a PEF cooking appliance according to the disclosure;

[0040] Figure 3 a detail of a coupling station of a PEF cooking appliance according to the disclosure;

[0041] Figures 4a and 4b side views of the docking principle of the PEF cooking appliance according to the disclosure;

[0042] Figure 5a and 5b details of a treatment receptable of a PEF cooking appliance according to the disclosure;

[0043] Figure 6 a further detail of a treatment receptable of a PEF cooking appliance according to the disclosure;.

[0044] Figure 7a-7b-7c details of another example of a coupling station and a treatment receptable of a PEF cooking appliance according to the disclosure.

[0045] DETAILED DESCRIPTION OF THE DISCLOSURE

[0046] For a proper understanding of the disclosure, in the detailed description below corresponding elements or parts of the disclosure will be denoted with identical reference numerals in the drawings.

[0047] The use of pulsed electric field technology (PEF) for the treatment of food products is a known cooking technique. Figure 1 depicts a PEF cooking appliance for preparing a food product as known in the prior art. In this prior art example the PEF cooking appliance is denoted with reference numeral 1. The PEF cooking appliance 1 comprises a coupling station 2 configured as a stand alone appliance to be positioned on a kitchen table surface. The coupling station 2 functions as a docking station adapted to receive a treatment receptable 5 defining one or more treatment spaces 6 for receiving a food product to be prepared.

[0048] The PEF cooking appliance 1 furthermore comprises a PEF generator, which is either mounted in the coupling station 2 or is electrically connected to a cable 4. The coupling station 2 implements at least one pair of PEF connecting contacts (not shown) provided at some distance from each other, which are electrically coupled to the PEF generator; either directly inside the coupling station 2 or via the cable 4. Similarly the treatment receptable 5 is provided with a pair of receptable electrodes, which are likewise provided at some distance from each other in or on the treatment receptable.

[0049] The coupling station 2 is capable to receive the treatment receptable 5 and to electrically connect the at least one pair of PEF connecting contacts with the pair of receptable electrodes, and subsequently with the PEF generator. Optionally, the coupling station 2 comprises a removable top cover 3 capable of covering the one or more treatment receptables 5, when contained in the coupling station 2.

[0050] A food product, amongst others ingredients, liquids and complete meals, is placed in one of the treatment spaces 6 of the treatment receptable 5 and between the pair of receptable electrodes (not shown). PEF pulses are generated by the PEF generator and applied across the pair of receptable electrodes, the PEF pulses having a certain frequency, i.e. a short pause time between two pulses, and of changing polarity.

[0051] The principles of PEF are commonly used in the food processing industry for preservation, yield or pre-processing enhancements. PEF typically is applied as a non-thermal method using high voltages to generate electrical fields in the range of 5-50kV / cm. As stipulated in the introduction, in the known presently available technologies implementing PEF, such as the prior art example of Figure 1 , the cooking process (food preparation process) is monitored over time, wherein temperature sensing technologies are used to monitor the cooking temperature inside the food product contained in the treatment receptable. Examples of temperature sensing incorporated a separate generic (wired) temperature probe, which is manually placed in the food product or in the treatment receptable, via sensing at a distance using IR or via a fixed sensor incorporated in the treatment receptable.

[0052] These known applications implementing temperature sensing during the food preparation process suffer from various drawbacks. Temperature sensing at a distance using IR, hence outside the treatment receptable makes use of expensive components and is considered inaccurate as it is not possible to acquire the exact cooking temperature inside the food product in the treatment receptable. The use of separate temperature probes with a probe signal cable distort the pulsed electric fields inside the treatment receptable which introduce non-homogeneity of the pulsed electric fields being generating thereby distorting the cooking process. Likewise, the proofing of the dough food product is hindered during the baking process due to the presence of a physical temperature probe and probe wire present in the dough. Moreover, the presence of a physical temperature probe and probe wire present in the dough compromise an even formation of air pockets in a finished dough product. Also, the presence of a physical temperature probe and probe wire present in the food product or incorporated in a fixed manner in the treatment receptable creates a mark / hole in the finished baked product at a visual location, which is undesirable in view of presentation and selling over the counter.

[0053] Figure 2 depicts a PEF cooking appliance according to a first example of the disclosure, which is in particular suited for preparing a food product containing at least one raising agent, such as egg containing substances, doughs and batters. In Figure 2, the cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology according to the disclosure is denoted with reference numeral 10. Similar as with the prior art appliance of Figure 1 , the cooking appliance 10 implements PEF generator (not shown), which be accommodated elsewhere within the cooking appliance 10 or accommodated in the coupling station 110.

[0054] Reference numeral 150 denotes a treatment receptable defining a treatment space 150z. In the treatment space 150z a certain amount of food product containing at least one raising agent to be prepared is to be received. Throughout this application it should be noted that a food product containing at least one raising agent exhibits a pre-cooking viscous characteristic such as egg containing substances, doughs and batters. Accordingly, very low viscous food products such as water, soups, etc. are not considered a food product containing at least one raising agent exhibiting a pre-cooking viscous characteristic such as egg containing substances, doughs and batters.

[0055] The coupling station 110 is provided with at least one pair of PEF connecting contacts 114a-114b, which are provided at some distance from each other and which are electrically coupled to the PEF generator, either directly or via a cable similar as in the prior art example of Figure 1. Similarly, the treatment receptable 150 comprises a pair of receptable electrodes provided at some distance from each other in or on the treatment receptable. In an example, the pair of receptable electrodes can be formed by or incorporated in the two opposite side-walls 152a-152b as shown in Figure 5A.

[0056] In an example shown in Figure 3 combined with Figures 4A-4B, the coupling station 110 is arranged to mechanically receive the treatment receptable 150. The coupling station 110 comprises a coupling component 112, which can be mounted within the housing (not depicted) of the PEF cooking appliance 10 using suitable mounting opening 111a-111 b and corresponding screws (not shown). The coupling component 112 is provided with suitable guiding sprockets or guiding parts 112a- 113b- 112c, which allow a smooth mechanical docking through sliding in of the treatment receptable 150. For example, the treatment receptable 150 can be equipped with corresponding guiding slots (not shown), which enable a proper docking and facilitate the mechanical and electrical locking of the treatment receptable 150 in the coupling station 110. See also Figure 4A, depicting the coupling station 110 and the treatment receptable 150 prior to its mutual docking.

[0057] To this end, during use, the coupling station 110 is arranged for receiving the treatment receptable 150, wherein the at least one pair of PEF connecting contacts 114a-114b electrically connect with the pair of receptable electrodes 154a-154b. This mechanical and electrical docking situation is shown in Figure 4B. The electric connection between the at least one pair of PEF connecting contacts 114a-114b and the pair of receptable electrodes 154a-154b allow the PEF generator to apply the PEF pulses being generated across the pair of receptable electrodes 154a-154b of the treatment receptable 150.

[0058] In a particular example, which further facilitates the docking both in a mechanical and electrical manner, the coupling station 110 is provided with a coupling station connector 115, which is mounted to and extends from the coupling plate 112. Accordingly, the at least one pair of PEF connecting contacts 114a-114b are construed in the coupling station connector 115, see Figure 3. A corresponding mating treatment receptable connector 154 is provided on the treatment receptable 150, which connector 154 houses the pair of receptable electrodes 154a-154b, see Figure 5B. Herewith a proper uninterrupted mechanical and electrical connection can be achieved after docking between the coupling station 110 and the treatment receptable 150, as shown in Figure 4B, thus guaranteeing a safe and undisturbed operation of the PEF cooking appliance and the cooking process.

[0059] Reference numeral 120 denotes an elongated temperature sensing element which is provided in the coupling station 110, more in particular in the coupling plate 112 thereof. The elongated temperature sensing element 120 exhibits a free end 120z. Likewise, the treatment receptable 150 comprises an opening 155 (see Figure 2, 3A-3B and 5B). The opening 155 is located at a certain location in the treatment receptable 150, such that the opening 155 allows the insertion of the free end 120z of the elongated temperature sensing element 120 through the opening 155 and into the treatment space 150z defined by the treatment receptable 150. The insertion of the elongated temperature sensing element 120 through the opening 155 into the treatment space 150z occurs once the treatment receptable 150 is properly received and docketed by the coupling station 110, as depicted in Figure 4B.

[0060] Thus, after the docking of the treatment receptable 150 with the coupling station 110, not only a proper mechanical and electrical connection of the pair of receptable electrodes 154a-154b of the treatment receptable 150 with the at least one pair of PEF connecting contacts 114a-114b of the PEF generator is established, but also the elongated temperature sensing element 120 will contact the food product contained in the treatment space 150z. This allows for a proper monitoring of the cooking temperature and the food preparation process over time.

[0061] As the elongated temperature sensing element 120 is not part of the treatment receptable 150, but an integral component of the coupling station 110, the treatment receptable 150 can be manufactured less expensive. In addition, upon mounting I docking of the treatment receptable 150, the elongated temperature sensing element 120 is in contact with the food product and is capable of measuring a core-temperature inside the food product. This allows for the the exact cooking temperature inside the food product in the treatment receptable 150 to be detected, which enhance an accurate monitoring of the food preparation process over time.

[0062] Due to the absence of separate temperature probes with a probe signal cable as in the prior art, the pulsed electric fields inside the treatment receptable 150 are not distorted. Herewith, the homogeneity of the generated pulsed electric fields is maintained, and the cooking (baking) process of the dough is not distorted. Likewise, the proofing of the dough food product is not hindered during the baking process.

[0063] Finally, the absence of a physical temperature probe and probe wire present in the dough does not compromise an even formation of air pockets in the finished dough product. Also, no marks or holes are created in the finished baked product at a visual location.

[0064] As depicted in the drawings, in a preferred example, the elongated temperature sensing element 120 is mounted near the at least one pair of PEF connecting contacts 114a-114b.

[0065] In an alternative example, the coupling station connector 115 may - next to the at least one pair of PEF connecting contacts 114a-114b - also comprise the elongated temperature sensing element 120. This alternative example is shown in Figure 7A. Likewise, the corresponding mating treatment receptable connector 154 mounted on the treatment receptable 150 may incorporate the opening 155, see Figure 7B. The integration of the at least one pair of PEF connecting contacts 114a- 114b and the elongated temperature sensing element 120 in one single coupling station connector 115 facilitates the docking process of receiving the treatment receptable 150 in the coupling station 110, as shown in Figure 7C and also improves a safe power transmission towards the treatment receptable 150 combined with an accurate temperature sensing of the PEF cooking process inside the treatment space 150z.

[0066] The opening 155 in the treatment receptable has a cross sectional dimension, which prevents leakage of the food product containing at least one raising agent contained in the treatment space defined by the treatment receptable 150. Accordingly, this feature further enhances safety as no spilling of the food product through the opening will occur, which spilling might otherwise may cause dangerous situations such as electrical hazards etc. In particular, the opening may have a diameter d of 0.2-0.5 cm, see also Figure 6. This will prevent any leaking of the food product containing a raising agent, such as egg containing substances, doughs and batters.

[0067] A particular example of the treatment receptable 150 according to the disclosure is shown in Figures 5A and 5B. In this particular example, the treatment receptable 150 is formed as a baking tray composed of a bottom wall 151 and four sidewalls 152a-152b and 153a-153b. The four sidewalls 152a-152b and 153a-153b may generally extending upward from the bottom wall 150.

[0068] The two opposite sidewalls 152a-152b may each form or are electrically connected to the pair of receptable electrodes 154a-154b. The two opposite electrode side walls 152a-152b may or may not be parallel to each other. In a preferred example, the two opposite electrode side walls 152a-152b are substantially parallel to each other, i.e. they have an angle with each other of at most 5°, more preferably at most 1 °, most preferably they are completely parallel to each other. In an alternative embodiment, the two opposite electrode side walls are slightly off-parallel to each other, i.e. they have an angle with each other of 1° - 30°, more preferably 5° - 15°, most preferably about 10°. The latter example allows for a proper releasing of the finished food product, which can be a bread or other type of food product containing a raising agent.

[0069] Moreover, the bottom wall 151 and the other two opposite sidewalls 153a-153b may be made of an electrically insulated material. As shown in Figure 5B, one of the opposite sidewalls 152a is provided with the opening 155 for the elongated temperature sensing element 120. With this example, the elongated temperature sensing element 120, once inserted through the opening present in the side wall 152a made of an electrically insulated material and into the treatment receptable 150 will not disrupt the homogeneity of the pulsed electric fields thus generated.

[0070] Alternatively, the bottom wall 151 may be provided with the opening 155 for the elongated temperature sensing element 120. With this example, the treatment receptable 150 is not docketed into the coupling station 110 in a sliding manner, as it is shown in Figures 4A-4B, but it is docketed by mounting the treatment receptable 150 in a vertical movement on to the coupling station 110, similar as the cooking appliance according to the prior art as depicted in Figure 1. In this example, the elongated temperature sensing element 120 is likewise mounted to the coupling station 110 in an upward pointing direction, for insertion through the opening 155 present in the bottom wall 151. As the bottom wall 151 is likewise made of an electrically insulated material, the elongated temperature sensing element 120 will not disrupt the homogeneity of the pulsed electric fields thus generated.

[0071] As depicted in Figure 5B, the opposite sidewall 152a is provided with the opening 155 and also with the mating treatment receptable connector 154. The integration of the treatment receptable connector 154 with the opening 155 creates one single treatment receptable connector that facilitates the docking process of receiving - in a sliding manner - the treatment receptable 150 in the coupling station 110 and also improves a safe power transmission.

[0072] In an alternative example (not shown), the bottom wall 151 is provided with the opening 155 and also with the mating treatment receptable connector 154, which creates one single treatment receptable connector in a similar fashion, facilitating the docking process of receiving the treatment receptable 150 in the coupling station 110 in a vertical docking movement (similar as the cooking appliance according to the prior art as depicted in Figure 1) and improves a safe power transmission.

[0073] With reference to Figure 5A and Figure 6, the treatment receptable may gave a length dimension L, a width dimension W, and a height dimension H. Preferably the opening 155 is provided at a location in the treatment receptable 150, e.g. in the side wall 152a. Figure 6 shows some constraints to the location of the opening 155. For example, the location may be located at approx. 40%-60%, and preferably 50% of the width dimension W, seen between both opposite electrode sidewalls 152a-152b, and approx. 20%-60% of the height dimension H, seen from the bottom wall 151.

[0074] Alternatively, the location may be located at approx. 20%-60% of the length dimension L, seen between both opposite sidewalls 153a-153b of an electrically insulated material. In this latter example, the opening 155 can be provided in the bottom wall 151 at a location at approx. 20%-60% of the length dimension L, seen between both opposite sidewalls 153a-153b of an electrically insulated material.

[0075] In all example disclosed, the elongated temperature sensing element 120 will be inserted at a location and depth through the opening 155 into the treatment space 150z of the treatment receptable 150 without distorting the pulsed electric fields inside the treatment receptable 150, and without compromising the even formation of air pockets in a finished dough product and thus preventing the creation of a mark / hole in the finished baked product at a visual location.

[0076] In particular, the elongated temperature sensing element 120 has a length dimension, such that - during use - the elongated temperature sensing element extends over a distance of approx. 5-20 mm into the treatment space 150z defined by the treatment receptable 150, preferably approx. 10-15 mm. This length insertion feature will not distort the pulsed electric fields inside the treatment receptable 150, and it will not compromise the even formation of air pockets in the finished dough product. It will also prevent any creation of a mark / hole in the finished baked product at a visual location.

[0077] It is preferred to have the elongated temperature sensing element 150 being made of or being coated by a material capable of withstanding a food preparation temperature of at most 100-125 °C. Preferable the material is selected from the group comprising but not limited to PP (Polypropylene) or PC (Polycarbonate).

[0078] The present disclosure also pertains to a treatment receptable 150 for use with a cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology as described n the above detailed description with reference to Figures 2, 3, 5A-5B and 6. LIST OF REFERENCE NUMERALS USED

[0079] 1 PEF cooking appliance (according to the prior art)

[0080] 2 coupling station (according to the prior art)

[0081] 3 cover (according to the prior art)

[0082] 4 pair of PEF connecting contacts I PEF generator

[0083] 5 treatment receptable (according to the prior art)

[0084] 6 treatment space (according to the prior art)

[0085] 10 PEF cooking appliance (according to the disclosure)

[0086] 110 coupling station

[0087] 111a-111 b mounting openings

[0088] 112 coupling plate

[0089] 112a-112c guiding parts for docking

[0090] 114a-114b pair of PEF connecting contacts I PEF generator

[0091] 115 coupling station connector

[0092] 120 elongated temperature sensing element

[0093] 120z free end of elongated temperature sensing element

[0094] 150 treatment receptable

[0095] 150z treatment space

[0096] 151 bottom wall

[0097] 152a-152b opposite sidewalls forming or electrically connecting to the pair of receptable electrodes 154a-154b

[0098] 153a-153b opposite sidewalls of an electrically insulated material

[0099] 154 treatment receptable connector

[0100] 154a-154b pair of receptable electrodes

[0101] 155 opening for insertion of elongated temperature sensing element

[0102] L length dimension

[0103] W width dimension

[0104] H height dimension d diameter of opening

Claims

CLAIMS1. A cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology, the cooking appliance are least comprising: a PEF generator; a coupling station comprising at least one pair of PEF connecting contacts provided at some distance from each other and electrically coupled to the PEF generator; a treatment receptable defining a treatment space for receiving the food product containing at least one raising agent to be prepared and comprising a pair of receptable electrodes provided at some distance from each other in or on the treatment receptable, wherein - during use - the coupling station is arranged for receiving the treatment receptable, such that the at least one pair of PEF connecting contacts electrically connect with the pair of receptable electrodes, wherein the coupling station furthermore comprises an elongated temperature sensing element and the treatment receptable comprises an opening structured to allow insertion of the elongated temperature sensing element through the opening into the treatment space defined by the treatment receptable.

2. The cooking appliance for preparing a food product containing at least one raising agent according to claim 1 , wherein the elongated temperature sensing element is mounted near the at least one pair of PEF connecting contacts.

3. The cooking appliance for preparing a food product containing at least one raising agent according to claim 1 or 2, wherein the at least one pair of PEF connecting contacts are construed as a coupling station connector and the treatment receptable is provided with a corresponding mating treatment receptable connector for the pair of receptable electrodes.

4. The cooking appliance for preparing a food product containing at least one raising agent according to claim 3, wherein the coupling station connector comprises the elongated temperature sensing element and the mating treatment receptable connector comprises the opening.

5. The cooking appliance for preparing a food product containing at least one raising agent according to any one or more of the preceding claims, wherein the opening in the treatment receptable has a cross sectional dimension, which preventsleakage of the food product containing at least one raising agent contained in the treatment space defined by the treatment receptable.

6. The cooking appliance for preparing a food product containing at least one raising agent according to any one or more of the preceding claims, wherein the treatment receptable comprises a bottom wall and four sidewalls generally extending upward from the bottom wall, wherein two opposite sidewalls form or are electrically connected to the pair of receptable electrodes.

7. The cooking appliance for preparing a food product containing at least one raising agent according to claim 6, wherein the bottom wall and the other two opposite sidewalls are made of an electrically insulated material, and wherein one of the opposite sidewalls or the bottom wall is provided with the opening for the elongated temperature sensing element.

8. The cooking appliance for preparing a food product containing at least one raising agent according to claim 7, wherein the opposite sidewall or the bottom wall provided with the opening also comprises the mating treatment receptable connector.

9. The cooking appliance for preparing a food product containing at least one raising agent according to any one or more of the preceding claims, wherein the treatment receptable has a length dimension, a width dimension, and a height dimension and wherein the opening is provided at a location in the treatment receptable, with the location located at approx. 50% of the width dimension and approx. 20%-60% of the height dimension or of the length dimension.

10. The cooking appliance for preparing a food product containing at least one raising agent according to any one or more of the preceding claims, wherein the opening has a diameter of 0.2-0.5 mm.

11. The cooking appliance for preparing a food product containing at least one raising agent according to any one or more of the preceding claims, wherein the elongated temperature sensing element has a length dimension, such that - during use - the elongated temperature sensing element extends over a distance of approx. 5-20 cm into the treatment space defined by the treatment receptable.

12. The cooking appliance for preparing a food product containing at least one raising agent according to any one or more of the preceding claims, wherein the elongated temperature sensing element comprises a material capable of withstanding a food preparation temperature of at most 100-125 °C.

13. The cooking appliance for preparing a food product containing at least one raising agent according to claim 12, wherein the material is selected from the group comprising but not limited to PP (Polypropylene) or PC (Polycarbonate).

14. A treatment receptable for use with a cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology as defined in any one or more of the preceding claims, wherein the treatment receptable defines a treatment space for receiving the food product containing at least one raising agent to be prepared and comprising a pair of receptable electrodes provided at some distance from each other in or on the treatment receptable, as well as an opening structured to allow insertion of the elongated temperature sensing element through the opening into the treatment space defined by the treatment receptable.

15. The treatment receptable for use with a cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology according to claim 14, wherein the treatment receptable is provided with a treatment receptable connector for the pair of receptable electrodes, the treatment receptable connector structured to mate with the corresponding coupling station connector of the at least one pair of PEF connecting contacts.

16. The treatment receptable for use with a cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology according to claim 15, wherein the treatment receptable connector comprises the opening.

17. The treatment receptable for use with a cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology according to claim 14, wherein the opening in the treatment receptable has a cross sectional dimension, which prevents leakage of the food product containing at least one raising agent contained in the treatment space defined by the treatment receptable.

18. The treatment receptable for use with a cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology according to any one or more of the claims 14-17, wherein the treatment receptable comprises a bottom wall and four sidewalls generally extending upward from the bottom wall, wherein two opposite sidewalls form or are electrically connected to the pair of receptable electrodes.

19. The treatment receptable for use with a cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology according to claim 18, wherein the bottom wall and the other two opposite sidewalls are made of an electrically insulated material, and wherein one of the opposite sidewalls or the bottom wall is provided with the opening for the elongated temperature sensing element.

20. The treatment receptable for use with a cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology according to claim 18, wherein the opposite sidewall or the bottom wall provided with the opening also comprises the mating treatment receptable connector.

21. The treatment receptable for use with a cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology according to any one or more of the claims 14-20, wherein the treatment receptable has a length dimension, a width dimension, and a height dimension and wherein the opening is provided at a location in the treatment receptable, with the location located at approx. 50% of the width dimension and approx. 20%-60% of the height dimension or of the length dimension.

22. The treatment receptable for use with a cooking appliance for preparing a food product containing at least one raising agent using Pulsed Electric Field, PEF, based cooking technology according to any one or more of the claims 14-21 , wherein the opening has a diameter of 0.2-0.5 mm.

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