EP4335252A2 - Appareil de cuisson par champ électrique pulsé - pef - et corps d'augmentation de température - Google Patents

Appareil de cuisson par champ électrique pulsé - pef - et corps d'augmentation de température

Info

Publication number
EP4335252A2
EP4335252A2 EP22725851.4A EP22725851A EP4335252A2 EP 4335252 A2 EP4335252 A2 EP 4335252A2 EP 22725851 A EP22725851 A EP 22725851A EP 4335252 A2 EP4335252 A2 EP 4335252A2
Authority
EP
European Patent Office
Prior art keywords
pef
temperature
cooking appliance
volume
electrodes
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP22725851.4A
Other languages
German (de)
English (en)
Inventor
Uwe Has
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BSH Hausgeraete GmbH
Original Assignee
BSH Hausgeraete GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by BSH Hausgeraete GmbH filed Critical BSH Hausgeraete GmbH
Publication of EP4335252A2 publication Critical patent/EP4335252A2/fr
Pending legal-status Critical Current

Links

Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/46—Dielectric heating
    • H05B6/62—Apparatus for specific applications

Definitions

  • the invention relates to a PEF cooking appliance, comprising a fermentation container that can be filled with liquid and on which at least two PEF electrodes can be arranged at a distance from one another.
  • the inventions also relate to a body for placement in the fermenter. The invention can be applied particularly advantageously to PEF household appliances.
  • DE 10 2011 080 860 A1 discloses a device for treating raw materials with at least two spaced-apart electrodes which are in contact with a controlled electrical energy source, the electrodes each being formed by at least two electrically separate electrode segments, each of which is electrically controlled with the electrical energy source and each electrode segment is connected to a measuring device set up to determine the electrical conductivity between electrode segments, the electrical energy source being controlled by a control unit and the electrical energy source being controlled and set up for this purpose, in each case at least the two electrode segments with electrical Beat energy to beank, between which the lowest electrical conductivity is determined.
  • WO 2020032796A1 A1 discloses a method for cooking a food product to a predetermined degree, in particular a method for producing a food product suitable for human consumption, comprising the following steps: introducing a quantity of a food product, optionally into an electrically conductive surrounding medium, into a treatment chamber comprising at least two opposed electrodes such that the food product and/or the surrounding medium is in electrical contact with the electrodes, and the food product is exposed to a pulsed electric field by applying a train of electric pulses the at least two electrodes are applied, which are generated by a pulsed electric field generator, wherein an electric pulse train has a predetermined pulse profile, which includes, among other things, a pulse frequency, a pulse duration and a time between two consecutive Im pulses defined, the method having a warm-up phase for electroporating the foodstuff product, comprising: adjusting the field strength of the pulsed electric field based on the properties of the type of foodstuff or the product to be produced the product; starting with a constant pulse frequency, the
  • EP 3 169 198 B1 discloses a method for cooking a food product in a treatment chamber, the treatment chamber comprising two opposite walls each forming an electrode, the method comprising: (a) placing a quantity 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 electrical 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 being 0.5 - 1000 seconds, the food product and surrounding liquid, if any, having an electrical conductivity of 0.01 - 10 S/m.
  • EP 3 503 678 A1 discloses a pulsed electric field cooking apparatus comprising a container, a first electrode arranged in a fixed position, a second electrode and a pulsed electric field generator, PEF, for generating electric pulses, wherein the second electrode is movable.
  • PEF pulsed electric field generator
  • a PEF cooking appliance having a liquid-fillable fermentation container with a wall section that is electrically insulating with respect to its interior volume, in which at least two PEF electrodes can be arranged spaced apart, wherein in a space delimited by at least two PEF electrodes (" Treatment area") at least one body (“temperature raising body”) is arranged, which has at least one volume (“conductive volume”) made of a material with an electrical conductivity that is higher than the electrical conductivity of water, in particular salt water, and the conductive volume has at least one exposed (to the liquid) surface area.
  • This PEF cooking device has the advantage that by providing the at least one temperature-raising body, it causes increased circulation of the liquid in the fermentation tank during operation, which in turn leads to greater mixing of the liquid and thus to standardization of the cooking conditions in the fermentation tank leads.
  • the temperature increasing body achieves the constant mixing of the liquid in the fermenter in that a higher current density and field strength, and thus energy, occurs at the location of the at least one conducting volume than in areas of the fermenter that are further away from it.
  • the liquid in the boundary area of the temperature-increasing body also has a higher energy absorption than at a distance from it. This in turn results in faster and/or greater heating of the immediately surrounding liquid than in the liquid appreciably remote from the temperature raising body.
  • the conducting volume and thus the temperature increasing body thus make it possible for the liquid present in the border area to the temperature increasing body, in particular to the conducting body, to act as a local heat source. This creates a natural upward convection movement in the surrounding liquid. Turbulence develops in the liquid inside the fermentation tank, which leads to mixing. This is especially true when the local heating of the liquid leads to boiling. In this case, small vapor bubbles also form, which rise and greatly promote turbulence.
  • PEF cooking appliances are known in principle.
  • electrical pulses are applied to spaced-apart electrodes ("PEF electrodes"), between which there is liquid with the food to be cooked, which generate a corresponding electrical field between the PEF electrodes.
  • the electric field also flows through the food to be cooked, which heats it up.
  • the present PEF device includes all the components required for PEF treatment, such as a voltage generator, pulse generation unit, etc. Possible components can be found in more detail, for example, in the publications DE 10 2011 080 860 A1, WO 2020032796A1 A1,
  • the PEF cooking device is used for heating and possibly treating food, in particular for cooking, warming up, keeping warm, etc.
  • the PEF device is in particular a household appliance.
  • Meals can include, for example, soup, food to be cooked in a water bath, etc.
  • the liquid can be, but is not limited to, water, optionally with additives such as salt, spices, etc.
  • additives such as salt, spices, etc.
  • the invention is further described without loss of generality with water as the liquid.
  • the fermenter is intended to be filled with the food to be cooked, possibly in a water bath.
  • the PEF electrodes are electrically insulated from one another, e.g. by electrically insulating wall sections of the cooking container.
  • the PEF electrodes can be made of metal.
  • the PEF electrodes lie opposite one another at a distance, in particular parallel to one another, and limit the treatment area that can be used for a PEF treatment. They typically have a flat basic shape, at least on the side facing the treatment area.
  • the PEF electrodes can be aligned vertically, for example by being arranged on opposite side walls of the fermentation tank. Alternatively or additionally, the PEF electrodes can be aligned horizontally, for example arranged on the bottom and in a lid of the fermentation tank.
  • the fact that the PEF electrodes can be arranged on the fermentation vessel can include the PEF electrodes being arranged at a distance from walls of the fermentation vessel and/or being embedded in the walls and/or representing wall sections of the fermentation vessel. If the PEF electrodes are arranged at a distance from the walls of the fermentation tank, the fermentation tank is advantageously made of electrically insulating material, for example plastic or ceramic, at least on its surface facing the treatment area.
  • the remaining wall areas are advantageously designed to be electrically insulating or non-conductive.
  • the fermentation container is advantageously designed to be electrically insulating at least in relation to its interior volume on the outside wall regions designed as PEF electrodes. Due to the fact that the conduction volume has an electrical conductivity that is higher than the electrical conductivity of water, especially salty water, it is heated faster/more strongly than the surrounding water by the electric field and the locally increased current density and thus generates heat transfer to the water a locally limited stronger warming of the water.
  • the electrical conductivity of the conducting volume is higher than 5 S/m (comparable to sea water), in particular significantly higher than 5 S/m. It is a further development that the electrical conductivity of the conducting volume is at least 1 ⁇ 10 6 S/m. It is a further development that the guide volume is made of metal, in particular stainless steel, specifically steel types also used for cooking utensils.
  • the fact that the conducting volume has at least one exposed surface area includes, in particular, that the conducting volume has at least one surface area that is exposed to the treatment room, which can therefore contact the water therein when arranged therein.
  • the conducting volume has at least one further surface area that can be electrically contacted, in particular at the other end of the above exposed surface area.
  • the further electrically contactable surface area can also be exposed to the treatment room.
  • another electrically contactable surface area can contact a PEF electrode, e.g. also through a one-piece transition to the PEF electrode.
  • the conducting volume can therefore have at least two surface areas which are spaced apart from one another and are electrically connected to one another and can be electrically contacted. In one development, at least one partial area outside of these surface areas is covered by an electrically insulating material of the temperature-raising body.
  • the maximum expansion of the conduction volume not to exceed 1/10, in particular 1/20, of the distance between the PEF electrodes. It is a further development that a maximum extent of the guide volume does not exceed 2 cm, in particular does not exceed 1 cm. However, larger guide volumes are also possible.
  • the temperature-raising body in particular several temperature-raising bodies, can in principle be distributed as desired in the fermentation tank. It is a configuration that at least one temperature increasing body is fixedly arranged in the treatment area between the PEF electrodes.
  • At least one temperature-raising body can be arranged in the fermentation tank in a detachable manner by the user. It is also possible to add at least one temperature-increasing body to the fermenter without attachment, for example loosely or in an accessory such as a sieve, a sieve basket, or the like.
  • At least one temperature-raising body is present at a distance from the PEF electrodes. It can then be arranged, for example, on an electrically insulating surface of the fermenting container and thus be electrically insulated from the fermenting container. This has the advantage that the electrical field generated by the PEF electrodes between them can be designed to be particularly homogeneous.
  • a configuration of the temperature-raising body in complex shapes is made easier or even possible in the first place, e.g. through separate production.
  • the temperature-increasing body can be placed on the fermenter, connected to it in a form-fitting manner, connected in a non-positive manner and/or connected in a material-to-material manner.
  • At least one temperature-raising body is arranged on a bottom of the fermentation tank.
  • a temperature-raising body in the area of a side wall of the fermenter, e.g. on a wall area or on a vertically aligned electrode.
  • the temperature-raising body is assigned at least one spacer, which protrudes beyond the temperature-raising body into the fermentation container.
  • contact with the food to be cooked, in particular with the food to be cooked that is deposited on the bottom side can advantageously be avoided.
  • This is based on the knowledge that food typically has a slightly higher electrical conductivity than the surrounding water. Therefore, a piece of food could inadvertently make a noticeable electrical connection between parts of the guide generate lumen.
  • a conductive volume should only be connected to the water, because if it comes into contact with a piece of food (e.g.
  • the at least one spacer can have, for example, one or more pins, brackets, etc., or can be designed as a cage surrounding the temperature-increasing body.
  • the at least one spacer is advantageously made of electrically non-conductive material.
  • An alternative or additional configuration is that at least one temperature-raising body is formed on at least one of the PEF electrodes, in particular if the PEF electrodes are aligned vertically.
  • An arrangement in the treatment area can thus advantageously be avoided, which reduces the possibility of contacting with food to be cooked, in particular with food to be cooked that is deposited on the bottom side.
  • Such temperature-raising bodies are also particularly easy to construct, e.g. by appropriate shaping of the PEF electrode.
  • At least one conducting volume is formed in one piece with the PEF electrode.
  • the surface of at least one PEF electrode bordering on the treatment area has an even or flat basic shape and the guide volume is designed as a projection protruding into the treatment area, e.g. as a bulge, angle, etc.
  • the temperature-raising body which is then produced separately, can also be attached to a PEF electrode, clamped, latched, welded etc. to it, with at least one surface area of at least one conducting volume then contacting the PEF electrode.
  • the current density within the conduction volume is significantly higher than in the surrounding water.
  • the conductive volume can also be used as a short circuit for the electrical field prevailing in the fermentation tank.
  • This consideration leads to a particularly advantageous shape of the conducting volume, which has a central section which only carries current but advantageously does not lead to the deformation of the electric field.
  • the middle section can therefore be made narrower than the end areas. It is generally an advantageous embodiment for at least one guide volume to have a broadening at at least one end. It is a configuration that is particularly advantageous for effective local heating if the middle section merges into a respective broadening at at least two ends.
  • the middle section corresponds to a connection or middle area that is narrow compared to the widening areas.
  • At least one guide volume has a widening at both ends.
  • the narrow central area merges into a respective broadening at more than two ends.
  • This may include the narrow central region having more than two branches or branch pieces electrically connected together, for example branching out from a common node.
  • each of the widenings can have or represent an exposed surface.
  • At least one widening, in particular widenings at both ends, of the guide volume is designed in the form of a plate.
  • the "middle" section located between these widenings is attached to a corresponding flat side of the widening, particularly in the middle.
  • the widening can basically be of any shape, e.g. triangular, square, rectangular, polyhedron-shaped, circular, oval, free-form, etc.
  • the shape of the widening is not limited to this and can also be cuboid, spherical, etc., for example be.
  • At least one enlargement has at least one hole. This advantageously leads to a higher current density in the interface io of the plates to the water, whereby a local power density in the water in the area in front of the plates is increased.
  • the middle section or the narrow middle area can be designed as a simple wire which connects the two widenings.
  • the wire only needs to be thick enough to carry the current that occurs.
  • a conducting volume it is generally possible for a conducting volume to have more than two widenings, in particular small plates, which are electrically connected to one another in any connection geometry, e.g. serial, parallel and/or branched.
  • connection geometry e.g. serial, parallel and/or branched.
  • three extensions can be connected one after the other or in series via two wires.
  • two or more temperature-increasing bodies can also be connected to one another via an electrically conductive connecting piece, e.g. a wire.
  • the widenings on the underside can be omitted.
  • the widenings can be omitted at the electrode-side end.
  • the body for increasing the temperature can only consist of the conducting volume, ie in the simplest case it is a piece of metal.
  • the temperature-raising body can have at least one volume made of electrically insulating or non-conductive material in addition to the at least one conductive volume.
  • At least one surface area of the conducting volume is provided with an electrically insulating or non-conductive material. This advantageously reduces an effect on the electric field in the fermentor due to the presence of the conducting volume and protects the underlying surface of the conducting volume from mechanical and chemical influence. It can also be electric non-conductive material advantageously increase mechanical rigidity and thus robustness of the temperature increase body.
  • the electrically non-conductive material can be plastic or ceramic, for example.
  • plastic has the advantage that the at least one conducting volume can be surrounded by the electrically non-conductive material in a particularly simple manner, e.g. by using sheathed wires and/or by injection molding in plastic.
  • At least one conducting volume is surrounded by the electrically insulating material, except for at least two surfaces of its respective end regions. This enhances the above advantages, particularly the robustness of the temperature-raising body.
  • at least one guide volume is embedded in a body made of electrically insulating material, except for the outer sides of the end regions, in particular if they are in the form of widenings.
  • At least the narrow middle area of a conducting volume is surrounded by the electrically non-conductive material.
  • At least two guide volumes are surrounded by a common or connected electrically insulating material. This has the advantage that effective heating of at least one of the several guide volumes is improved even with practically any orientation of the temperature-raising body in the fermentation tank.
  • the at least two guide volumes are electrically isolated from one another by the electrically insulating material.
  • At least one temperature increasing body has a base body made of the electrically non-conductive material, in which several conducting volumes are embedded electrically separated from one another such that at least two spaced-apart regions of the respective conducting volumes are exposed.
  • the temperature increasing body is a compact body.
  • a compact body is in particular a body with a closed Understood outer contour or without breakthroughs or holes.
  • the outer contour can have, for example, a spherical shape, an ellipsoidal shape, a cylindrical shape, a cube shape, a cuboid shape, a polyhedron shape or a free shape. Corners and/or edges can be flattened or rounded.
  • the exposed areas, particularly end areas, of a guide volume form partial areas of the outer contour of the temperature increase body pers. It is particularly advantageous if the exposed areas, particularly rich end areas, of a specific guide volume open into opposite surface areas of the base body.
  • the exposed areas in particular end areas, open out into surface areas of the body aligned in all three spatial directions, since effective heating is then achieved with practically any orientation of the boiling body in the fermentation container.
  • the exposed areas in particular end areas, open out into the surface of the base body or are present there in an evenly distributed manner.
  • the outer contour is a uniform outer contour, in particular a symmetrical outer contour.
  • end areas in particular all end areas, open out into flat sides of the boiling body or are present there.
  • end areas in particular all end areas, open into corners of the boiling body or are present there.
  • the object is also achieved by a temperature-raising body for arrangement in a fermentation tank of a PEF cooking device for use in a PEF cooking device as described above.
  • the temperature-raising body can be designed analogously to that described above and has the same advantages.
  • the temperature-raising body can have at least one conducting volume, which is embedded in a body (base body) made of electrically non-conductive material, except for at least two exposed, spaced-apart surface areas.
  • FIG. 1 shows an oblique view of a sketch of a fermentation container of a PEF cooking appliance with a plurality of guide volumes
  • FIG. 2 is an oblique view showing an outline of a temperature increasing body according to a first embodiment
  • FIG. 3 is an oblique view showing an outline of a temperature increasing body according to a second embodiment
  • FIG. 4 is an oblique view showing an outline of a temperature increasing body according to a third embodiment
  • FIG. 5 is an oblique view showing an outline of a temperature increasing body according to a fourth embodiment
  • FIG. 6 is an oblique view showing an outline of a temperature increasing body according to a fifth embodiment.
  • FIG. 7 is an oblique view showing an outline of a temperature increasing body according to a sixth embodiment.
  • the PEF cooking appliance 2 can have other components such as a high-voltage power supply, a pulse generator, a controller, a lid, etc., but these are not shown.
  • the fermentation container 1 is cuboid here with an open top, which can be closed, for example, by a lid (not shown).
  • a rear wall 3 and a front wall 4 each have a vertically oriented PEF electrode 5, while the rest of the walls including a floor 6 are made of an electrically insulating material.
  • the two PEF electrodes 5 are spaced apart and electrically isolated from each other. If a pulsed voltage signal is applied to the PEF electrodes 5, an electric field in the manner of a capacitor forms between them, in particular a practically homogeneous electric field. Since the fermentation tank is filled with water and food (o. Fig.), A current flows in the treatment chamber 7 between the two PEF electrodes 5, which heats the food, eg for heating, keeping warm or cooking.
  • temperature increasing bodies 8, 9, 10 In or on the treatment room 7 there are, for example, several temperature increasing bodies 8, 9, 10 with an electrical conductivity which is much higher than the electrical conductivity of salt water, for example higher than T10 6 S/m.
  • the temperature increasing body 8, 9, 10 consist at least partially of metal, in particular stainless steel, with at least two spaced, electrically interconnected and exposed to the water metal surfaces.
  • one or more of the temperature-raising bodies 8, 9, 10 consist entirely of metal (or another material with good electrical conductivity such as conductive ceramics), e.g. are compact metal bodies.
  • the temperature increase bodies by 8, 9, 10 bring about a local increase in the energy density, as a result of which they heat up more quickly and/or more than the water. This in turn creates turbulence in the water, which circulates or mixes the water and thus leads to a uniform temperature and soluble and insoluble ingredients in the water such as salt, spices, etc.
  • the temperature-increasing bodies 8 are spaced apart from the PEF electrodes 5 and placed on the floor 6, either attached there or loosely.
  • the temperature-raising bodies 8 can lie freely on the floor 6 or, as shown by way of example with the left temperature-raising body 8, can be surrounded by one or more spacers 11 made of electrically non-conductive material, which protrude further into the treatment chamber 7 than the temperature-raising body 8 and thus prevent the food comes into direct contact with the temperature increase body 8.
  • the number and shape of the spacers 11 can be freely selected.
  • a cage can also be used.
  • the temperature increasing bodies 9 and 10 are arranged on one of the two PEF electrodes 5, but temperature increasing bodies 9 and 10 may be arranged on both the PEF electrodes 5.
  • the temperature increasing body 9 is a separately manufactured component that has been attached to the PEF electrode 5, e.g. by snapping, welding etc. It protrudes from the otherwise flat surface of the PEF electrode 5 into the treatment space 7.
  • the temperature raising body 10 is formed integrally with the electrode 5 and machined from the PEF electrode 5, for example.
  • the temperature-increasing body 10 is an angle machined out of the PEF electrode 5 in one piece and protruding into the treatment chamber 7 .
  • the temperature increasing body 12 has a conducting volume 13 made of metal with a central area in the form of a wire 14 .
  • the wire 14 has a widening in the form of a small metal plate 15, into which the wire 14 is attached on the surface side, e.g. is welded.
  • wire 14 may be surrounded by an electrically insulating material, such as a plastic sheath.
  • an electrically insulating material such as a plastic sheath.
  • the temperature increasing body 12 thereby has a compact shape.
  • the temperature-raising body 12 can also have additional metal plates 15, which can be connected to one another in series, for example, by wires 14, as indicated by dashed lines.
  • the extensions generally do not need flattening to have chenform, but can in principle be shaped arbitrarily, for example as Wür fel or ball.
  • the temperature-increasing body 9 also has a narrow middle region 19, which, however, is not designed as a wire for increased stability, but rather as a - in particular hollow - rod or bolt, which has a widening 20 at its end on the treatment room side e.g. in the form of a metal plate 15 or 17. The other end is connected to the PEF electrode 5, e.g. welded.
  • the bent end section 21 of the temperature-raising body 10 also forms an enlargement, as seen along the field lines of the electric field, which is connected to the PRF electrode 5 via a narrower middle region 22 .
  • FIG 3 shows an oblique view of a sketch of a temperature-raising body 16, which can also be a possible variant of the temperature-raising body 8, for example.
  • the temperature-raising body 16 differs from the temperature-raising body 12 in that the metal plates 17 each have a hole 18 . This leads to a higher current density in the interface between the metal platelets 17 and the surrounding water, as a result of which a local power density in the water in the area in front of the metal platelets 17 is advantageously increased. Otherwise, the temperature-raising body 16 can be further developed analogously to the temperature-raising body 12 .
  • Fig. 4 shows a sketch of a compact temperature-raising body 23 in an oblique view. It has a cube-shaped base body 24 made of electrically non-conductive material, in which three conducting volumes 25, 26, 27 are electrically separated, each with a narrow central region 25a, 26a or 27a and two at the ends Widenings 25b, 25c, 26b, 26c, 27b, 27c are embedded. The surfaces of the extensions 25b, 25c, 26b, 26c, 27b, 27c are exposed as surface portions of the temperature raising body 23.
  • the widenings 25b, 25c, 26b, 26c, 27b, 27c are distributed evenly over the flat sides of the base body 24, in such a way that they end in the middle of the flat sides or are arranged there.
  • the widenings 25b, 25c, 26b, 26c or 27b, 27c of the respective guiding volumes 25, 26, 27 are arranged on opposite flat sides.
  • 5 shows an oblique view of a sketch of a compact temperature-raising body 28.
  • the temperature-raising body 28 differs from the temperature-raising body 23 in that the widenings 25b, 25c, 26b, 26c or 27b, 27c, as well as widenings 29b and 29c, are another one Guide volume 29 are arranged in pairs opposite each other at chamfered corners of the cube-shaped base body 30 .
  • the narrow central areas 25a, 26a, 27a are not shown.
  • FIG. 6 shows an oblique view of a sketch of a temperature-raising body 31 with a tetrahedron-shaped base body 32 made of electrically non-conductive material.
  • the widenings 25b, 25c and 26b, 26c are arranged on chamfered corners of the base body 32.
  • FIG. 7 shows an oblique view of a sketch of a temperature-raising body 33 with a tetrahedron-shaped base body 34 made of electrically non-conductive material.
  • the widenings 25b, 25c and 26b, 26c are arranged centrally in the flat sides.
  • the narrow central areas 25a, 26a are not shown.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Cookers (AREA)
  • Apparatus Associated With Microorganisms And Enzymes (AREA)

Abstract

Appareil de cuisson par champ électrique pulsé - PEF - (2) comprenant un récipient de cuisson (1) apte à être rempli de liquide (1), sur lequel au moins deux électrodes de PEF (5) peuvent être disposées à une certaine distance l'une de l'autre, au moins un corps d'augmentation de température (8, 9, 10) étant disposé dans une zone de traitement (7) délimitée par les au moins deux électrodes PEF (5), l'au moins un corps d'augmentation de température présentant au moins un volume conducteur (13) réalisé dans un matériau de conductivité électrique supérieure à la conductivité électrique de l'eau, et le volume conducteur (13) présentant au moins une zone superficielle exposée (15,17,17). Un corps d'augmentation de température (8) est destiné à être utilisé dans un appareil de cuisson par champ électrique pulsé (2), le corps d'augmentation de température (8) présentant au moins un volume conducteur (13) qui est incorporé, à l'exception d'au moins deux zones superficielles exposées et distantes l'une de l'autre, dans un corps de base (16 216,32, 34) réalisé dans un matériau non électroconducteur. L'invention trouve notamment une application de manière avantageuse sur des appareils ménagers.
EP22725851.4A 2021-05-05 2022-04-27 Appareil de cuisson par champ électrique pulsé - pef - et corps d'augmentation de température Pending EP4335252A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102021204513.8A DE102021204513A1 (de) 2021-05-05 2021-05-05 PEF-Gargerät und Temperaturerhöhungskörper
PCT/EP2022/061149 WO2022233662A2 (fr) 2021-05-05 2022-04-27 Appareil de cuisson par champ électrique pulsé - pef - et corps d'augmentation de température

Publications (1)

Publication Number Publication Date
EP4335252A2 true EP4335252A2 (fr) 2024-03-13

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Application Number Title Priority Date Filing Date
EP22725851.4A Pending EP4335252A2 (fr) 2021-05-05 2022-04-27 Appareil de cuisson par champ électrique pulsé - pef - et corps d'augmentation de température

Country Status (4)

Country Link
EP (1) EP4335252A2 (fr)
CN (1) CN117280867A (fr)
DE (1) DE102021204513A1 (fr)
WO (1) WO2022233662A2 (fr)

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DE102019212485A1 (de) * 2019-08-21 2021-02-25 BSH Hausgeräte GmbH Gargerät mit PEF-Generator, PEF-System und Verfahren
DE102020203521A1 (de) 2020-03-19 2021-09-23 BSH Hausgeräte GmbH PEF-Gargerät und Verfahren zum Einrichten desselben
CN112189813A (zh) 2020-09-30 2021-01-08 江苏大学 一种基于高压脉冲电场处理装置预处理腌制藕片的方法

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