Ohmic Heating Food Device with Vacuum Evacuation
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Solution Overview
Problem
Conventional food heating devices and methods are limited in productivity, leading to inefficient heating and potential local overheating or burning of food, particularly when handling pasty foods like sausage meat or pasta.
Innovation Solution
A device and method that utilize a shaping tube made of heat-resistant, non-conductive material with a movable filling slide and air valve for vacuum evacuation, enabling efficient filling and heating of food under controlled pressure, combined with ohmic heating, electromagnetic radiation, or heat conduction, to achieve uniform and high-productivity food processing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional heating devices are used to heat food uniformly, then the food can be heated homogeneously without local overheating, but the productivity is limited
Solution Approach 1:
The patent replaces conventional external heating mechanisms with ohmic heating, where an electric current is passed directly through the food material. This substitution enables internal heat generation within the food itself, achieving both uniform heating distribution and significantly higher heating speeds compared to external conduction methods
Solution Approach 2:
The patent utilizes the electric conductivity parameter of food materials to enable ohmic heating. By applying an electric field and leveraging the inherent conductivity of the food, the system transforms the heating mechanism to achieve rapid and uniform temperature distribution throughout the food volume
2Manufacturing precision
If conventional heating methods are used, then the food can be heated relatively uniformly, but the energy requirements are higher due to prolonged heating time
Solution Approach 1:
The patent replaces energy-intensive external heating systems with ohmic heating that generates heat directly within the food material through electrical current. This substitution dramatically reduces total energy consumption by eliminating heat transfer losses and achieving rapid heating in a single step
Solution Approach 2:
The ohmic heating process enables continuous and simultaneous heating throughout the entire food volume, eliminating the sequential heat transfer process of conventional methods. This continuous action ensures all portions of the food are heated efficiently at the same time, reducing total energy requirements
3Productivity
If food is heated quickly to increase productivity, then the heating speed increases, but the food may locally overheat or burn
Solution Approach 1:
The patent replaces external heat source substitution with internal ohmic heating, where electric current passes through the food to generate heat uniformly throughout its volume. This substitution enables rapid heating without localized overheating because the heat is generated simultaneously throughout the entire food mass rather than from the outside in
Solution Approach 2:
The ohmic heating process creates a uniform electric field distribution throughout the food, ensuring equipotential heating conditions. This uniform field distribution guarantees that all regions of the food receive equal heating energy density, preventing hot spots and burning while maintaining high heating speeds
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 significantly enhances productivity by ensuring uniform heating, reducing energy requirements, and preventing air incorporation and steam bubble formation, allowing for the production of pre-cooked or cooked food products like hot dog sausages with improved efficiency and quality.
Implementation Method 1
the cavity can be evacuated via the air valve at least in part, but preferably completely
Implementation Method 2
Devices for ohmic heating or cooking of food by passing a current through the electrically conductive food
Implementation Method 3
food can be heated by supplying energy by way of heat conduction or electromagnetic radiation
Implementation Method 4
food can be heated by supplying energy by way of heat conduction or electromagnetic radiation
Data Source
AI summary
A device for heating and optionally cooking a food comprises a shaping tube, a filling slide which is guided in the shaping tube, a first cap associated with the filling slide, a second cap, where the two caps each have concave surfaces facing one another and defining a cavity between them, wherein the food can be fed to the cavity via the filling slide, and wherein the device is configured to heat the food by way of a heating apparatus. The device comprises an air valve at the second cap. Furthermore, a corresponding method for heating food.