Low-Field PEF Cooking for Safer, Lower-Energy Food Heating
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Solution Overview
Problem
Conventional cooking methods using pulsed electric fields (PEF) require high voltage and energy to achieve food safety and digestibility, leading to increased energy consumption and potential safety hazards, while also causing significant weight loss and compromising food quality.
Innovation Solution
A PEF cooking process utilizing reduced electric field strengths of 10-180 V/cm and controlled pulse durations to achieve cooking within 0.5-1000 seconds, minimizing energy consumption and weight loss, and ensuring food safety and quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high voltage PEF treatment is used to achieve food safety and digestibility, then cooking effectiveness is improved, but energy consumption increases and safety hazards arise
Solution Approach 1:
The patent fundamentally changes the electric field strength parameter from conventional high voltage (kV/cm range) to low voltage (10-180 V/cm range). This parameter change enables cooking effectiveness while dramatically reducing energy consumption and safety hazards. The low field strength is applied over extended periods (0.5-1000 seconds) to achieve the same cooking effect that would require brief high-voltage pulses.
Solution Approach 2:
The patent employs periodic pulsed electric field application with controlled duty cycles. The treatment consists of repeated pulses within the 0.5-1000 second timeframe, allowing cumulative thermal effect without requiring continuous high voltage. This periodic action at low field strength achieves cooking while minimizing peak power demands and energy consumption.
2Productivity
If high voltage PEF treatment is used to achieve cooking, then cooking speed is improved, but weight loss of food product increases
Solution Approach 1:
By changing the electric field strength parameter to low voltage (10-180 V/cm) and extending treatment time to 0.5-1000 seconds, the patent achieves cooking without the excessive weight loss associated with high-voltage methods. The gradual low-field treatment preserves food structure and moisture better than brief high-voltage pulses.
3Reliability
If high voltage PEF treatment is used to achieve cooking, then cooking effectiveness is improved, but safety hazards increase
Solution Approach 1:
The patent changes the voltage parameter from high (kV/cm) to low (10-180 V/cm), eliminating electrical safety hazards while maintaining cooking effectiveness through extended treatment time. The low field strength is inherently safer for household and mobile applications.
Solution Approach 2:
The patent enables safe operation with simple electrical components that do not require complex high-voltage insulation and safety systems. The low voltage operation allows use of standard electrical components, making the system suitable for household and mobile applications without expensive safety infrastructure.
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 process effectively cooks food products like meat and fish with reduced energy consumption, improved safety, and minimal weight loss, maintaining quality and nutritional value, making it suitable for household and mobile applications.
Implementation Method 1
PEF is performed in the absence of ohmic heating, and no cooking to obtain a ready-to-eat food product is accomplished. In WO 2006/121397 a process for the treatment of potatoes and other root vegetables with electric pulses is disclosed, wherein the strength of the electric field applied is such that pores are created in the membranes of the plant cellular material (electroporation).
Implementation Method 2
PEF is performed in the absence of ohmic heating, and no cooking to obtain a ready-to-eat food product is accomplished.
Data Source
Figure 1
Figure 2a~2b
Figure 3~4
AI summary
The invention relates to a process for cooking of a food product in a treatment chamber, wherein the treatment chamber comprises two opposite walls each forming an electrode. The process comprises the steps: (a) placing an amount of the food product, optionally in a surrounding liquid, in the treatment chamber between the two electrodes such that the food product and/or the surrounding liquid is in direct contact with the electrodes; and (b) applying electric pulses generated by a pulsed electric field generator to the electrodes such that the food product is subjected to a pulsed electric field having a field strength of 10 - 180 V/cm, and the total cooking time is 0.5 - 1000 seconds. Preferably, the number of pulses n is 1 - 2000000 and the pulses each have a duration t i of 1 - 20000 μseconds. The food product and, if present, the surrounding liquid, has an electric conductivity of 0.01 - 10 S/m. The invention also relates to a cooking system suitable for cooking a food product according to such process.