Multi-functional RF capacitive heating food preparation device
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Solution Overview
Problem
Conventional thawing methods, such as immersion in water baths or refrigerators, are inefficient and can cause uneven thawing, leading to prolonged times and quality issues due to faster surface thawing compared to core thawing.
Innovation Solution
A multi-functional RF capacitive heating food preparation device that uses both an RF capacitive heating source and a cold air source to uniformly thaw food products from the exterior surface to the interior core, while controlling thermal conditions to prevent thermal runaway.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional thermal conduction thawing is used, then food quality is preserved, but thawing time is very long
Solution Approach 1:
The patent combines RF capacitive heating (for rapid volumetric heating) with conventional thermal conduction (for gentle surface heating) into a single thawing system. The controller coordinates both heating sources to work simultaneously, merging their advantages to achieve both rapid thawing and quality preservation
Solution Approach 2:
The system dynamically adjusts the power levels and operational parameters of both RF capacitive and conventional heating sources based on real-time temperature feedback from sensors. This parameter optimization ensures efficient thawing while preventing quality degradation
2Productivity
If RF capacitive heating or microwave heating is used, then thawing speed is improved, but uneven thawing occurs with faster surface heating compared to core heating
Solution Approach 1:
The system applies different heating characteristics to different regions of the food product. RF capacitive heating provides volumetric heating for the core, while conventional thermal conduction handles the surface, creating locally optimized heating zones that result in uniform overall thawing
Solution Approach 2:
Temperature sensors positioned at multiple locations (surface and core) provide real-time feedback to the controller, which dynamically adjusts the power distribution between RF capacitive and conventional heating sources to maintain uniform thawing throughout the product
3Manufacturing precision
If conventional thermal conduction thawing is used, then uniform heating is achieved, but water loss and cellular damage occur due to prolonged thawing
Solution Approach 1:
The system maintains continuous, controlled heating action through coordinated RF capacitive and conventional heating, preventing the prolonged exposure to suboptimal conditions that causes cellular damage and water loss in conventional thawing 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
This approach enables rapid, uniform, and sanitary thawing that preserves food quality by mitigating water loss and cellular damage, improving the yield of thawed food and simplifying food preparation with operator-selectable recipes and cycles.
Implementation Method 1
thawing the interior core with an RF capacitive heating source
Implementation Method 2
cooling the exterior surface with a cold air source
Implementation Method 3
Common thawing applications rely on the thermal conduction of heat from the surface to the interior
Data Source
AI summary
A food preparation device may include at least two energy sources, a chamber into which at least two types of energy are providable via the at least two energy sources, and a cooking controller operably coupled to the at least two energy sources to selectively distribute power to respective ones of the at least two energy sources. The at least two energy sources may include a radio frequency (RF) capacitive heating source and a cold air source.