Frying Device with Rectified Current to Reduce Cooking Oil Oxidation
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Solution Overview
Problem
Current anti-oxidation frying devices fail to effectively extend the life of cooking oil due to insufficient electron transfer, leading to oxidation and carcinogenic compound formation, and they often result in the premature degradation of frying oil from overheating and poor oil circulation.
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 within the cooking oil to prevent oxidation and extend its life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
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 surface area in contact with the cooking medium is insufficient to carry the necessary amount of electrons
Solution Approach 1:
The patent applies a porous conductive material for the basket that allows cooking oil to penetrate through it, significantly increasing the surface area in contact with the cooking medium. This enables sufficient electron transfer from the electron source through the basket to the cooking oil, resolving the contradiction between maintaining structural integrity and achieving adequate electron transfer effectiveness.
2Reliability
If frying temperature is lowered to slow degradation of cooking oil, then oxidation is reduced, but food texture and flavor become unsatisfactory
Solution Approach 1:
The patent introduces a new parameter - electron flow - to address the cooking oil degradation issue. By applying a controlled electrical current through the cooking oil via the conductive basket, the system creates a reducing environment that counteracts oxidation without requiring temperature reduction, thus maintaining both oil stability and food quality.
3Reliability
If hydrogenation of cooking oils is performed to create higher levels of unsaturation, then cooking oil stability is improved, but trans-fatty acids are formed which have negative health effects
Solution Approach 1:
The patent replaces the chemical hydrogenation process with an electrical field-based approach. By applying controlled electron flow through the cooking oil during frying, the system achieves oxidation prevention and stability improvement without requiring chemical modification of the oil, thereby avoiding trans-fatty acid formation while maintaining cooking oil stability.
4Reliability
If antioxidants are incorporated into cooking oils to protect from degradation, then oxidation is slowed, but health concerns arise due to lack of safety data and negative public perception
Solution Approach 1:
The patent replaces chemical antioxidants with a physical electrical field mechanism. By applying controlled electron flow through the cooking oil, the system creates a reducing environment that naturally prevents oxidation without introducing any chemical substances, thereby eliminating health concerns associated with antioxidant additives while maintaining cooking oil protection.
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 useful life of cooking oil by reducing oxidation and carcinogenic compound formation, while minimizing overheating and improving oil circulation, thus maintaining the quality and safety of both the oil and cooked food.
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
the electrons are carried to the food being cooked in a cooking medium, such as vegetable oil... supplies electrons across the heating element, the frying vessel, and the basket... passes electrons through a non-electrolyte cooking oil
Implementation Method 3
a heating unit carried by the vessel... supplied across the heating element... high heat
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.