Apparatus for cooking food products using very low and low frequ

Foods and beverages: apparatus – Cooking – Electrode type

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Details

99386, 99443C, 99451, 99DIG14, 219388, 219771, 219776, A21D 800, H05B 600

Patent

active

055535321

ABSTRACT:
Cooking of food products and particularly of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked food product very low and low frequency radio frequency waves simultaneously on both sides of the food product in order to quickly cook both surfaces of the same thus forming capping layers that retain a high degree of moisture within the body of the food product without unduly drying it. The radio frequency waves are preferably applied by an antenna formed by two parallel arrays of electrodes one on each side of the food product, the arrays of electrodes having alternate electrodes of opposite polarity to constitute dipoles which irradiate the radio frequency waves approximately parallelly to both sides of the food product.

REFERENCES:
patent: 4769253 (1988-09-01), Willard
patent: 4974503 (1990-12-01), Koch
patent: 4985269 (1991-01-01), Irvin et al.
patent: 5277924 (1994-01-01), Padilla
Johnson, B. A., et al., "Tortilla-Making Characteristics of Micronized Sorghum and Corn Flours," J. of Food Science, vol. 45, 1980.
Tonella, M. L., et al., "Physical, Chemical, Nutritional and Sensory Properties of Corn-Based Fortified Food Products," J. of Food Science, vol. 48, 1983.
Holt, S. D., et al., "Formulation, Evaluation and Optimization of Tortillas Containing Wheat, Cowpea and Peanut Flours Using Mixture Response Surface Methodology," J. of Food Science, vol. 57, No. 1, 1992.
Industrial de Ensambles, S. A., Promotional Booklet re "Las Tortilladora `Celorio`, etc.", date unknown.

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