Capacative dielectric heating system

• US 6,303,166 B1
• Filed: 04/21/1999
• Issued: 10/16/2001
• Est. Priority Date: 04/21/1998
• Status: Active Grant

• Current Assignee: Oregon State University (Oregon University System)
• Original Assignee: Oregon State University (Oregon University System)
• Inventors: Flugstad, Benjamin A., Zhao, Yanyun, Wells, John Henry, Kolbe, Edward R., Park, Jae W.
• Primary Examiner(s): Walberg, Teresa
• Assistant Examiner(s): VAN, QUANG T
• Application Number:
  US09/295,666
• Time in Patent Office: 909 Days
• Field of Search: 426/237, 426/230-236, 426/238-243, 219/771, 219/779, 219/778, 219/780, 516/68, 427/131, 313/574
• US Class Current: 426/237
• CPC Class Codes: A23B 4/01 by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
• CPC Class Codes: A23B 9/04 by irradiation or electric treatment
• CPC Class Codes: A23L 3/01 using microwaves or dielectric heating

Abstract

A food product is heated by maintaining the food product in an AC electrical field provided by an RF signal at an RF frequency that matches a Debye resonance frequency or frequencies of one or more components of the food product. As the food product warms, the frequency of the RF signal is automatically adjusted to track changes in the Debye resonance frequency, which shifts in frequency as the temperature rises. Individual regions of the food product can be heated, by the use of grid electrodes, at different rates to assure uniform warming or to achieve a particular desired warming pattern.

Claims

1. A method for heating a food product, the method comprising:

selecting an RF signal frequency not greater than 300 MHz to correspond to a Debye resonance frequency for a food product; and

maintaining the food product in an AC electrical field provided by an RF signal at the selected frequency for a time sufficient to heat the food product.

2. The method of claim 1 wherein the RF signal frequency is in the range of 1 MHz-100 MHz.

3. The method of claim 1 further comprising varying the AC field strength and resulting current to regulate the heating.

4. The method of claim 1 further comprising:

sensing the temperature of the food product;

determining a Debye resonance frequency which corresponds to the most recently sensed temperature of the food product; and

as the food product increases in temperature, adjusting the RF frequency to match the Debye resonance frequency for the most recently sensed temperature.

5. The method of claim 1 comprising providing the RF signal at multiple RF frequencies which respectively correspond to Debye resonance frequencies of multiple components of the food product.

6. The method of claim 1 wherein:

the food product is contained in packaging material; and

the frequency of the RF signal is selected not to be a Debye resonance frequency of any component of the packaging material.

7. The method of claim 1 wherein:

the food product is contained in packaging material; and

the frequency of the RF signal is selected to be a Debye resonance frequency of a component of the packaging material.

8. The method of claim 1 wherein the food product is an unsprouted seed.

9. The method of claim 1 wherein the food product is a sprout.

10. A method for heating a food product comprising:

maintaining a food product in an AC electrical field provided by an RF signal at a resonance frequency of the food product;

sensing the temperature of the food product to produce a sensor output signal;

determining the resonance frequency which corresponds to the most recently sensed temperature by applying the sensor output signal to a computer which supplies resonance frequency vs. temperature information for the food product to produce a control signal output of the computer corresponding to the resonance frequency;

as the food product increases in temperature, adjusting the frequency of the RF signal by the control signal output of the computer to match the resonance frequency for the most recently sensed temperature.

11. The method of claim 10 comprising providing the RF signal at multiple RF frequencies which respectively correspond to Debye resonance frequencies of multiple components of the food product.

12. The method of claim 10 wherein:

the food product is contained in packaging material; and

the frequency of the RF signal is selected not to be a Debye resonance frequency of any component of the packaging material.

13. The method of claim 10 wherein:

the food product is contained in packaging material; and

the frequency of the RF signal is selected to be a Debye resonance frequency of a component of the packaging material.

14. A method for heating a food product, the method comprising:

maintaining a food product that is contained in packaging material in an AC electrical field provided by an RF signal at a frequency not greater than 300 MHz; and

selecting the RF signal frequency to correspond to a Debye resonance frequency for a component of the packaging material.

15. The method of claim 14 wherein the food product is an unsprouted seed.

16. The method of claim 14 wherein the food product is a sprout.

17. A method for heating a food product comprising:

maintaining a food product that is contained in packaging material in an AC electrical field provided by an RF signal at a resonance frequency of the packaging material;

sensing the temperature of the packaging material to produce a sensor output signal;

determining the resonance frequency which corresponds to the most recently sensed temperature by applying the sensor output signal to a computer which supplies resonance frequency vs. temperature information for the packaging material to producc a control signal output of the computer corresponding to the resonance frequency;

as the packaging material increases in temperature, adjusting the frequency of the RF signal by the control signal output of the computer to match the resonance frequency for the most recently sensed temperature.

18. A method for killing an undesired organism associated with a food product, the method comprising:

maintaining a food product in an AC electrical field provided by an RF signal at a frequency not greater than 300 MHz; and

selecting the RF signal frequency to correspond to a Debye resonance frequency for the organism.

19. A method for killing an undesired organism associated with a food product, the method comprising:

maintaining a food product in an AC electrical field provided by an RF signal at a resonance frequency of an undesired organism associated with a food product;

sensing the temperature of the food product to produce a sensor output signal;

determining the resonance frequency which corresponds to the most recently sensed temperature by applying the sensor output signal to a computer which supplies resonance frequency vs. temperature information for the organism to produce a control signal output of the computer corresponding to the resonance frequency;

as the food product increases in temperature, adjusting the frequency of the RF signal by the control signal output of the computer to match the resonance frequency for the most recently sensed temperature.

20. A method for heating a food product comprising:

testing a first sample of a food product to determine several different resonance frequencies of the food product, corresponding to several different temperatures;

storing the resulting resonance frequency vs. temperature information for the food product in memory of a computer;

flowing a signal through a second sample of the food product, the signal being at an RF frequency not greater than 300 MHz and being at a resonance frequency for the food product;

sensing the temperature of at least one portion of the second sample;

determining, by operation of the computer, the resonance frequency of the food product which corresponds to the most recently sensed temperature of the food product; and

adjusting the frequency of the RF signal to match the resonance frequency determined for the most recently sensed temperature as the second sample increases in temperature.

21. A method for treating seeds, the method comprising:

maintaining seeds in an AC electrical field provided by an RF signal at a frequency not greater than 300 MHz; and

selecting the RF signal frequency to correspond to a Debye resonance frequency for the seeds or to a resonance frequency for an undesired microorganism associated with the seeds.