Batch-Wise PEF Cooking with Vertical Electrodes for Flexible Filling
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Solution Overview
Problem
Existing batch-wise cooking methods using pulsed electric fields face challenges in achieving homogeneous treatment and are limited by the need for complete chamber filling and removal of air bubbles, which complicates the cooking process and energy efficiency.
Innovation Solution
The use of a treatment chamber with substantially vertically-extending electrodes allows for flexible filling levels and air escape without disrupting the electric field, enabling efficient cooking of various food products with reduced energy consumption and faster cooking times.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If horizontal electrodes are used in batch-wise PEF cooking, then the electric field can be applied to the food product, but the chamber must be completely filled with liquid and air bubbles must be removed to achieve homogeneous treatment
Solution Approach 1:
The patent inverts the conventional horizontal electrode arrangement by using vertically extending electrodes. This inversion changes the fluid dynamics and air bubble behavior, allowing air to escape naturally during the cooking process without requiring complete chamber filling or air removal steps, while still achieving homogeneous electric field treatment.
Solution Approach 2:
The patent changes the orientation parameter of the electrodes from horizontal to vertical. This parameter change fundamentally alters the interaction between the electric field, liquid medium, and air bubbles, enabling flexible filling levels and eliminating the need for air bubble removal while maintaining treatment homogeneity.
2Productivity
If horizontal electrodes are used in PEF cooking, then cooking can be performed, but the process requires complete chamber filling and air bubble removal which complicates the procedure
Solution Approach 1:
By inverting the electrode orientation to vertical, the patent simplifies the operational procedure. Air bubbles naturally escape upward during cooking, eliminating the need for complex air removal mechanisms or procedures, and complete chamber filling is no longer required, thus reducing process complexity while maintaining productivity.
Solution Approach 2:
The patent extracts the air bubble removal step and complete chamber filling requirement from the cooking process by using vertical electrodes. Air bubbles are naturally expelled during the cooking operation itself, and the chamber can be partially filled, thereby simplifying the overall process without compromising cooking efficiency.
3Adaptability or versatility
If conventional horizontal electrodes are used, then batch-wise cooking is possible, but flexible filling levels cannot be achieved and air bubbles disrupt the electric field
Solution Approach 1:
The vertical orientation of electrodes enables flexible filling levels by changing the direction of air bubble movement and liquid circulation patterns. Air bubbles rise and escape without disrupting the electric field homogeneity, while the vertical electrode configuration ensures uniform field distribution throughout the food product regardless of the liquid level.
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 approach enables efficient, energy-saving batch-wise cooking of food products with reduced cooking times and lower energy requirements, suitable for mobile applications and maintaining sensory and nutrient quality, while accommodating products that expand during cooking.
Implementation Method 1
Heating a food product by means of resistive (ohmic heating) using alternating current is known
Implementation Method 2
the strength of the electric field applied is such that pores are created in the membranes of the plant cellular material (electroporation)
Data Source
Figure 1
Figure 2
Figure 3~4a
AI summary
A process for batch-wise cooking of a food product using a pulsed electric field and a cooking system suitable for cooking a food product according to such process.