Low field strength PEF cooking process and system
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional cooking methods using pulsed electric fields (PEF) require high field strengths and long cooking times, leading to inefficiencies in energy consumption and increased safety measures, while also resulting in significant weight loss and reduced quality of cooked food products.
Innovation Solution
A PEF cooking process utilizing reduced field strengths of 10-180 V/cm and total cooking times of 0.5-1000 seconds, which improves safety and energy efficiency, and is suitable for household and mobile applications, including cooking systems for vehicles, by applying electric pulses to food products in a treatment chamber with electrodes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high field strength PEF treatment is used to cook food products, then cooking effectiveness is achieved, but energy consumption increases and safety risks increase
Solution Approach 1:
The patent applies parameter changes by reducing the electric field strength from conventional high values (20-100 kV/cm) to low values (10-180 V/cm), which is a reduction factor of 100-1000 times. This fundamental parameter change enables cooking effectiveness while dramatically reducing energy consumption and safety risks, resolving the contradiction between cooking effectiveness and energy consumption
2Reliability
If high field strength PEF treatment is used to cook food products, then cooking effectiveness is achieved, but safety measures and system complexity increase
Solution Approach 1:
By changing the electric field strength parameter to low values (10-180 V/cm), the patent eliminates the need for complex safety measures required for high voltage systems. The low field strength operates at safe voltage levels that do not require specialized safety infrastructure, insulation, or protective equipment, thus resolving the contradiction between cooking effectiveness and device complexity
3Productivity
If conventional PEF cooking methods are used, then cooking is accomplished, but weight loss and quality reduction occur
Solution Approach 1:
The patent changes the electric field strength parameter to low values (10-180 V/cm) and extends the total cooking time (0.5-1000 seconds), which enables cooking effectiveness while minimizing weight loss and quality degradation. This parameter combination allows food to be cooked thoroughly without the excessive weight loss and quality reduction associated with conventional high field strength methods
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 achieves safe and high-quality cooking with reduced energy consumption and weight loss, making it suitable for various applications, including mobile cooking systems, while maintaining the nutritional value and quality of the food products.
Implementation Method 1
PEF cooking using such reduced field strengths is accomplished by using a total cooking time of 0.5-1000 seconds... The food product and, if present, the surrounding liquid, has an electric conductivity of 0.01-10 S/m
Data Source
AI summary
A process for cooking a food product in a treatment chamber is shown, wherein the treatment chamber having two opposite walls each forming an electrode. The process comprises the steps of: (a) placing the food product, optionally in a surrounding liquid, 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. 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 τi of 1-20000 μseconds. The food product and, if present, the surrounding liquid, has an electric conductivity of 0.01-10 S/m. Also provided is a cooking system suitable for cooking a food product according to the process.