Apparatus for cooking food products using very low and low frequency radio waves
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United States of America Patent
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Sep 10, 1996
Issued Date -
N/A
app pub date -
Jun 2, 1995
filing date -
Oct 12, 1993
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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.
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