[go: up one dir, main page]

Kiuchi et al., 2020 - Google Patents

Suppression of cooking oil deterioration by electromagnetic field with harmonics generated by asymmetric circuit

Kiuchi et al., 2020

Document ID
1685484517858572150
Author
Kiuchi M
Miyagawa T
Publication year
Publication venue
Plasma Medicine

External Links

Snippet

The cooking oil used for frying foods degrades with use, producing degradants that adversely affect the taste and safety of the fried foods. Existing methods proposed to reduce this degradation either require the addition of chemicals or the use of expensive equipment …
Continue reading at www.dl.begellhouse.com (other versions)

Classifications

    • HELECTRICITY
    • H05ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05BELECTRIC HEATING; ELECTRIC LIGHTING NOT OTHERWISE PROVIDED FOR
    • H05B6/00Heating by electric, magnetic, or electromagnetic fields
    • H05B6/02Induction heating
    • H05B6/10Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12Cooking devices
    • HELECTRICITY
    • H05ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05BELECTRIC HEATING; ELECTRIC LIGHTING NOT OTHERWISE PROVIDED FOR
    • H05B6/00Heating by electric, magnetic, or electromagnetic fields
    • H05B6/02Induction heating
    • H05B6/10Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/105Induction heating apparatus, other than furnaces, for specific applications using a susceptor
    • H05B6/108Induction heating apparatus, other than furnaces, for specific applications using a susceptor for heating a fluid

Similar Documents

Publication Publication Date Title
Thirumdas Partial hydrogenation of oils using cold plasma technology and its effect on lipid oxidation
CA2742987C (en) Anti-oxidation food preparation device
Sosa-Morales et al. Reviewing the effects of vacuum frying on frying medium and fried foods properties
WO2019169804A1 (en) Method for extending refrigerated shelf life and improving reheat quality of precooked red crispy chicken dish
Chen et al. Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants
Kiuchi et al. Suppression of cooking oil deterioration by electromagnetic field with harmonics generated by asymmetric circuit
TW201023753A (en) Method for preventing deterioration of edible oil or industrial oil and apparatus therefor
JP6236656B2 (en) Radio wave generator for fryer and cooking method of food using radio wave generator for fryer
JP6642928B2 (en) Radio wave generator
Wang et al. Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes
Ghosh et al. Comparative degradation effects of sesame and soybean oil during heating using microwave irradiation
Yoshida et al. The content of tocopherols and oxidative quality of oils prepared from sunflower (Helianthus annuus L.) seeds roasted in a microwave oven
Appugol et al. Radiofrequency heating: A novel thermal treatment on the quality of peanut during disinfestation of Caryedon serratus and its potential in reducing aflatoxin
Yildiz et al. Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies
Shabbir et al. Applications of cold plasma technique to enhance the safety and quality of different food products
JP2010246509A (en) Method of antioxidation treatment using steam plasma
JP2008178445A (en) Cooker
Ghosh et al. Alternative methods of frying and antioxidant stability in sesame and mustard oils
JP2020078545A (en) Signal unit
WO2019167226A1 (en) Cooking device and cooking method
Nazarbakhsh et al. Chemical changes of canola oil during frying under atmospheric condition and combination of nitrogen and carbon dioxide gases in the presence of air
JP2018033830A (en) Cookware and cooking method
TWI249991B (en) Food electrostatic freshness maintaining and defrosting method
Wang et al. Comparative evaluation of four free radical scavengers for the inhibition of individual glycidyl ester formation in rice bran oil determined by UPLC-MS/MS
JP2002209518A (en) New installation of device for preventing deterioration of cooking oil by using electromagnetic induction principle