Ceramic deep-frying device capable of withstanding high temperatures and releasing far-infrared energy and method for making the same
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Solution Overview
Problem
Deep-frying oil deteriorates quickly due to chemical reactions, leading to reduced quality and safety of deep-fried food, as it absorbs excessive oil and loses crispiness, posing health concerns and requiring frequent oil changes.
Innovation Solution
A ceramic deep-frying device that withstands high temperatures and releases anions and far-infrared energy, allowing cooking oil to circulate and interact with energy minerals and metal oxides, breaking down large oil molecule clusters and extending oil service life, shortening frying time, and reducing oil content in food.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional deep-frying is used, then cooking time is short and food is crispy, but deep-frying oil deteriorates quickly and absorbs excessive oil into food
Solution Approach 1:
A ceramic deep-frying device is introduced as an intermediary between the heat source and the food. This ceramic device contains energy minerals and metal oxides that interact with cooking oil under high heat to generate far-infrared energy and anions, which modify the oil's molecular structure and reduce its tendency to deteriorate and be absorbed by food.
Solution Approach 2:
The invention changes the physical and chemical parameters of the cooking oil by exposing it to far-infrared energy and anions generated by the ceramic device. This transformation alters the oil's molecular cluster structure, reducing van der Waals forces and preventing the formation of harmful polar compounds, thereby extending its service life.
2Ease of operation
If deep-frying is performed, then food acquires crispy texture and unique aroma, but oil content in food increases excessively
Solution Approach 1:
The ceramic deep-frying device acts as a mediator that modifies the cooking oil's properties through far-infrared energy and anion generation. This intermediary transformation reduces the oil's affinity for food absorption while maintaining its frying performance, resulting in less oil being incorporated into the food.
Solution Approach 2:
The ceramic device induces parameter changes in the cooking oil by generating far-infrared energy that resonates with oil molecules, breaking down large oil molecule clusters into smaller ones. This parameter change reduces the oil's viscosity and molecular weight, decreasing its ability to penetrate and remain in the food tissue.
3Speed
If high temperature deep-frying is used, then cooking speed is fast, but oil undergoes chemical reactions and deteriorates
Solution Approach 1:
The invention converts the harmful effect of high temperature on oil into a beneficial process. The ceramic device utilizes the high heat to activate energy minerals and metal oxides, generating far-infrared energy and anions that protect the oil from deterioration. The high temperature that would normally cause oil degradation is instead harnessed to create protective energy forms.
Solution Approach 2:
The ceramic device changes the chemical parameters of the cooking oil through exposure to far-infrared energy and anions. This parameter change prevents the formation of total polar compounds and other harmful substances by altering the oil's molecular structure and reducing its susceptibility to oxidation and hydrolysis reactions.
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
The ceramic device effectively purifies cooking oil, extends its service life, shortens deep-frying time by 10-25%, reduces oil content in deep-fried food by 30-50%, and enhances food safety and healthiness, while being eco-friendly by saving energy and reducing carbon emissions.
Implementation Method 1
the far-infrared energy can resonate with the oil molecules and thus decrease the van der Waals forces between oil molecule clusters instantly. As a result, large oil molecule clusters are broken into smaller ones
Implementation Method 2
decrease the van der Waals forces between oil molecule clusters instantly
Implementation Method 3
allowing the energy mineral and metal oxide in the ceramic deep-frying device to interact with each other under the high heat of the cooking oil and thereby release anions and far-infrared energy
Implementation Method 4
the cooking oil can circulate repeatedly through the through holes in the ceramic deep-frying device from below the bottom side of the ceramic deep-frying device to above the top side of the ceramic deep-frying device or vice versa due to a temperature difference in the cooking oil
Implementation Method 5
A ceramic deep-frying device capable of withstanding high temperatures and releasing anions and far-infrared energy
Data Source
AI summary
A ceramic deep-frying device capable of withstanding high temperatures and releasing far-infrared energy is made by grinding and mixing mullite, spodumene, energy ceramic material, ball clay, and kaolin clay into clay blank; molding the blank into ceramic green body; and sintering the green body at 1250-1320° C. for 18-24 hours. The device is completely immersed in the oil in a deep-frying vessel while leaving a gap between the device and heating pipe in the vessel or the inner bottom wall of the vessel, for enabling the oil to circulate through the through holes in the device due to temperature difference in the oil, causing the energy ceramic material to release anions and far-infrared rays that decrease van der Waals forces between oil molecules, and hence split, the oil molecules, thereby extending the service life of the oil, shortening the deep-frying time required, and lowering the oil content of deep-fried food.