Method for cooking tortillas using very low and low frequency radio waves
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United States of America Patent
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Jan 14, 1997
Grant Date -
N/A
app pub date -
Oct 11, 1994
filing date -
Oct 12, 1993
priority date (Note) -
Expired
status (Latency Note)
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Abstract
Cooking of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked tortilla very low and low frequency radio frequency waves simultaneously on both sides of the tortilla in order to quickly cook both surfaces of the tortilla. This cooking forms the capping layers that retain a high degree of moisture within the body of the tortilla 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 tortilla, 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 tortilla.
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