Apparatus and method for heating frying oil with solid-state RF energy technology
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Solution Overview
Problem
Conventional industrial continuous fryers face challenges in accurately controlling the temperature of frying oil, leading to excessive heat degradation and inefficient energy use.
Innovation Solution
A processing apparatus that uses a microwave chamber with solid-state radio frequency sources to heat the frying oil, where the oil is pumped through the chamber and back into the fryer, allowing for precise temperature control and energy distribution, with a filter to manage sediment and maintain product position.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional heat exchangers with electrical elements or thermal oil are used to heat frying oil, then the frying oil can be heated to required temperatures, but the temperature control is inaccurate leading to excessive heat and fast degradation
Solution Approach 1:
The patent replaces conventional thermal heat exchangers (electrical elements in stainless steel tubes or thermal oil flow systems) with a microwave heating system that uses electromagnetic radiation to directly heat the frying oil. This substitution enables precise temperature control through electronic modulation of microwave power, eliminating the thermal inertia and control lag inherent in conventional thermal systems.
Solution Approach 2:
The patent changes the heating mechanism from thermal conduction/convection to electromagnetic radiation absorption. By controlling the microwave power output and duty cycle, the system can precisely adjust the heating rate and maintain optimal frying temperature, preventing overheating and oil degradation.
2Productivity
If the frying oil is heated too hot to maintain frying temperature, then the frying process can be maintained, but the oil degrades relatively fast leading to increased production cost
Solution Approach 1:
The patent implements a feedback control system that continuously monitors the frying oil temperature and adjusts the microwave power output accordingly. This closed-loop control prevents overheating by reducing power when the temperature approaches the optimal frying range, thereby extending oil life and reducing degradation while maintaining continuous frying operation.
Solution Approach 2:
The microwave heating system operates in controlled cycles, alternating between heating phases and maintenance phases. This periodic operation allows precise control over the average heating power, preventing continuous overheating and reducing oil degradation while maintaining the necessary frying temperature through intermittent high-power bursts.
3Use of energy by stationary object
If conventional thermal oil heating is used with high entrance temperature, then the oil can be heated efficiently, but energy is wasted and operation is energy inefficient
Solution Approach 1:
The patent replaces the thermal oil circulation system with high-temperature thermal oil requiring significant energy input with a direct microwave heating system. Microwaves transfer energy directly to the frying oil molecules through dielectric heating, eliminating the need for intermediate thermal oil heating and circulation, thereby reducing overall energy consumption and waste.
Solution Approach 2:
The frying oil itself serves as the heating medium for the microwave energy, absorbing the electromagnetic radiation directly and converting it to thermal energy. This self-heating capability eliminates the need for external thermal carriers and reduces energy transfer losses, making the heating process more efficient.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This solution enables precise temperature control of the frying oil, reducing energy inefficiencies and extending oil lifespan, while maintaining product quality and reducing production costs.
Implementation Method 1
the frying oil is pumped by a pump through a microwave chamber and is thereby heated, wherein the microwave chamber comprises at least one, preferably a multitude, solid-state radio frequency source(s)
Data Source
Figure 1a~1b
Figure 1c
AI summary
The present invention relates to a processing apparatus, in which a frying oil is heated, disinfected and/or pasteurized, sterilized. The present invention further relates to a method to treat a frying oil with radio-frequency wave