Conductive Frying Basket Circuit for Oil Oxidation Control
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Solution Overview
Problem
Current anti-oxidation frying devices fail to maintain a sufficient electron-rich environment for food and cooking oil due to inadequate surface contact, leading to rapid oxidation and degradation of cooking oil, resulting in frequent replacements and potential carcinogenic compounds in cooked food.
Innovation Solution
A frying device with an electrically conductive body and a rectification circuit that converts AC power into a rippled, rectified AC current, applied across a conductive basket and heating element, creating an electron-rich reducing environment by increasing the conductive surface area for the cooking oil and food, thereby extending the life of the cooking oil and reducing carcinogenic compounds.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Area of moving object
If a wire mesh basket is used to carry electrons from an electron source to the cooking medium, then electron transfer is enabled, but the porous mesh structure is unable to maintain a sufficient amount of surface area in contact with the cooking medium to carry the necessary amount of electrons
Solution Approach 1:
The basket is divided into multiple conductive elements or segments that increase the total surface area contact with cooking oil. This segmentation allows more electron transfer interfaces to be established between the basket and the cooking medium, resolving the contradiction between maintaining surface area and ensuring reliable electron transfer.
Solution Approach 2:
The invention transitions from a traditional two-dimensional mesh surface to a three-dimensional conductive structure that extends into the cooking oil. This dimensional change significantly increases the contact surface area while maintaining structural integrity and electron transfer capability, allowing sufficient electron carry capacity without compromising reliability.
2Productivity
If frying oil is subjected to high heat and extended cooking periods, then cooking efficiency is improved, but the oil deteriorates rapidly due to oxidation and thermal decomposition
Solution Approach 1:
The system applies preliminary anti-oxidation action by introducing an electron source before significant oxidation can occur. The continuous electron flow creates a reducing environment that counteracts oxidative degradation from the start, allowing high-temperature cooking to proceed while preventing the accumulation of harmful oxidation products that would otherwise limit oil life.
Solution Approach 2:
The invention changes the chemical parameter state of the cooking oil by introducing excess electrons through the conductive basket. This parameter change transforms the oil from an oxidizing state to a reducing state, fundamentally altering its degradation pathway and extending its usable life under high-temperature cooking conditions without sacrificing cooking efficiency.
3Reliability
If antioxidants are incorporated into cooking oils to protect from degradation, then oxidation resistance is improved, but health concerns arise due to lack of safety data and negative public perception
Solution Approach 1:
The invention replaces the chemical antioxidant system with a physical electron transfer system. Instead of using chemical substances (antioxidants) to prevent oxidation, the system uses a physical conductive basket that transfers electrons directly to the cooking oil and food, creating a reducing environment through electromagnetic interaction rather than chemical addition. This substitution eliminates health concerns associated with chemical antioxidants while maintaining oxidation resistance.
4Reliability
If a rectification circuit is used to convert AC power into rectified current, then electron-rich environment is created, but device complexity increases
Solution Approach 1:
The conductive basket serves multiple functions simultaneously: it acts as the food carrier, the electron transfer medium, and the rectified current delivery mechanism. By making the basket electrically conductive and connecting it to the rectification circuit, the system creates an electron-rich environment without requiring separate components for each function, thereby reducing overall device complexity while maintaining reliability.
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 solution effectively extends the life of cooking oil by reducing oxidation and the formation of carcinogenic compounds, such as acrylamide, while improving heat transfer and reducing cooking time through efficient oil circulation, thus providing a healthier and more sustainable frying process.
Implementation Method 1
a rectification circuit adapted to be coupled to an alternating current (AC) power source to receive power therefrom. The rectification circuit converts the alternating current (AC) power into a rippled, rectified AC current signal
Implementation Method 2
provides an electron source that passes electrons through a non-electrolyte cooking oil, such as vegetable oil
Implementation Method 3
prevents the oxidation of the cooking oil and food being cooked therein
Implementation Method 4
The vessel includes a heating unit to heat the cooking oil
Data Source
AI summary
An anti-oxidation frying device includes a frying vessel having an electrically conductive body configured to heat cooking oil carried therein by a heating unit. A removable basket, also formed of electrically conductive material, is configured to be carried within the frying vessel to enable the cooking of food in the heated oil. A rectification circuit is coupled to the heating unit, the body of the frying vessel, and the basket. During operation the rectification circuit converts AC power from an external power source into a rippled, rectified AC current signal that is supplied to the heating unit, body of the frying vessel, and the basket, so as to create a reducing environment of available electrons for absorption by the cooking oil and food as it is prepared, thus extending the life of the cooking oil.