Ohmic Heating Device With Conductive Liquid Bridge

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Solution Overview

Problem

Existing methods for heating elongated foodstuffs, such as sausages, often damage the surface or casing and are inefficient in heating the entire cross-section uniformly.

Innovation Solution

A device using two electrodes spaced along the length of the foodstuff, with a conductive liquid bridging the distance between them to facilitate ohmic heating without direct contact, ensuring energy-efficient and rapid heating across the entire cross-section without damaging the surface or casing.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If electrodes are pierced through the casing into sausage and through the sausage meat, then heating efficiency is improved, but the surface or casing is damaged

Engineering Contradiction:

Improveheating efficiencyVSAvoidsurface or casing damage

Core Design Contradiction:

ProductivityVSObject-affected harmful factors

Solution Approach 1:

A conductive liquid is introduced as an intermediary medium between the electrodes and the foodstuff. The liquid bridges the gap, allowing electrical current to pass through the foodstuff for ohmic heating without requiring direct electrode contact, thereby avoiding damage to the surface or casing while maintaining heating efficiency

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The mechanical piercing action is replaced by an electrical field-based heating mechanism. Instead of physically penetrating the foodstuff with electrodes, the invention uses a conductive liquid to establish electrical contact and applies current through the liquid medium, substituting mechanical intrusion with a non-contact electrical heating process

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Device complexity

If conventional heating methods are used, then the heating process is simple, but the entire cross-section is not heated uniformly

Engineering Contradiction:

Improveheating process simplicityVSAvoidheating uniformity

Core Design Contradiction:

Device complexityVSManufacturing precision

Solution Approach 1:

The invention changes the electrical conductivity parameter by introducing a conductive liquid with specific conductivity properties (deviating from the workpiece conductivity by at maximum 75%, preferably at maximum 50%). This parameter optimization enables uniform current distribution through the entire cross-section of the foodstuff, achieving homogeneous heating while maintaining process simplicity

Inventive Principle:

Principle #35Parameter changes

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 enables rapid and uniform heating of foodstuffs across their entire cross-section while maintaining the integrity of the surface or casing, using a conductive liquid to establish electrical contact and manage conductivity for effective power dissipation.

Implementation Method 1

heating workpieces, in particular foodstuffs, by means of current flow, also referred to as ohmic heating

Methodology Applied

Scientific EffectOhmic heating: Joule Heating

Implementation Method 2

The conductive liquid has a conductivity which deviates from the conductivity of the workpiece by at maximum 75%, preferably by at maximum 50%

Methodology Applied

Scientific EffectElectrical conduction: Conduction (electrical)

Data Source

PatentUS20230134617A1Device and Process for Heating of Foods

Publication Date: 2023.05.04 DEUTES INSTITUT FUR LEBENSMITTELTECHN

AI summary

A device having a first electrode and a second electrode arranged at a distance therefrom along the surface of the workpiece. At least the first electrode is arranged at a distance from the workpiece, which is preferably a foodstuff, and the distance is filled and bridged by a conductive liquid. The conductive liquid projects over the first electrode and the second electrode and establishes electrical contact of each electrode with the workpiece. The conductive liquid has the advantage, e.g. compared to a rigid contact surface, that an electrical contact is established independently of the surface shape of the workpiece, without the electrode itself having to be in contact with the workpiece.