Title: Electron source for food treating apparatus and method
Abstract: A food treating apparatus and method wherein a reducing DC electric current is provided by a DC electric circuit, the food treating apparatus including a vessel and a handle, and wherein at least part of the electric circuit is integral with the handle and is operative to provide electrons to food in the vessel. Further, the added electrons inhibit and/or reduce the formation of acrylamides in the food prepared in the food treating apparatus.
Patent Number: 6,949,721 Issued on 09/27/2005 to Simic-Glavaski, et al.
| Inventors:
|
Simic-Glavaski; Branimir (2481 Edgehill Rd., Cleveland Heights, OH 44106);
Simic; Michael G. (9404 Bac Pl., Gaithersburg, MD 20877)
|
| Appl. No.:
|
999119 |
| Filed:
|
November 29, 2004 |
| Current U.S. Class: |
219/438; 99/431; 219/386; 426/237 |
| Intern'l Class: |
A23L 001/25; A23L 003/32; H05B 003/03 |
| Field of Search: |
219/200,201,385,386,438,441
99/451
426/237,244
|
References Cited [Referenced By]
U.S. Patent Documents
| 3632962 | Jan., 1972 | Cherniak.
| |
| 5356646 | Oct., 1994 | Simic-Glavaski et al.
| |
| 5447733 | Sep., 1995 | Bushnell et al.
| |
| 5609900 | Mar., 1997 | Reznik.
| |
| 5718934 | Feb., 1998 | Hayakawa.
| |
| 6331321 | Dec., 2001 | Robbins.
| |
| 6393973 | May., 2002 | Velo et al.
| |
| 6451364 | Sep., 2002 | Ito.
| |
| 6528768 | Mar., 2003 | Simic-Glavaski et al.
| |
| 6828527 | Dec., 2004 | Simic-Glavaski et al.
| |
Primary Examiner: Pelham; Joseph
Attorney, Agent or Firm: Renner, Otto, Boisselle & Sklar, LLP
Parent Case Text
This application is a continuation of U.S. patent application Ser. No. 10/379,262,
now U.S. Pat. No. 6,828,527, by Branimir Simic-Glavaski and Michael G. Simic, entitled
ELECTRON SOURCE FOR FOOD TREATING APPARATUS AND METHOD, filed on Mar. 4, 2003 which
is a continuation-in-part of U.S. patent application Ser. No. 10/014,631, now U.S.
Pat. No. 6,528,768, issued Mar. 4, 2003, by Branimir Simic-Glavaski and Michael
G. Simic, entitled ELECTRON SOURCE FOR FOOD TREATING APPARATUS AND METHOD, filed
on Oct. 26, 2001.
Claims
1. A method of treating food comprising the steps of:
placing the food relative to a food treating apparatus, and
inhibiting acrylamide formation in the food by supplying free electrons for absorption
by the food by applying an electric current and reducing potentials to the food
treating apparatus,
wherein an amount of free electrons supplied to the food treating apparatus is
controllable via a variable control electrically coupled to an electrical circuit
applying the electric current.
2. A food treating apparatus, comprising:
a vessel;
an electron source electrically coupled to the vessel; and
an electric circuit for providing electrons to a food,
wherein at least part of the electric circuit is integral with the electron source
and is operative to provide electrons to the food in the vessel to inhibit the
formation of acrylamide in the food,
wherein the electron source includes an anode at least partly within a cavity
within the electron source, and
wherein the electron source includes a control to vary an electric current applied
to the vessel by the electric circuit and thereby control an amount of electrons
provided to the food in the vessel to inhibit the formation of acrylamide in the
food.
3. The food treating apparatus according to claim 2, wherein electrons are provided
by a solar cell.
Description
FIELD OF THE INVENTION
The present invention relates generally to electron sources and specifically
to electron sources for food treating apparatus and method for treating food.
BACKGROUND OF THE INVENTION
U.S. Pat. No. 5,356,646 to Simic-Glavaski et al. (hereinafter Simic-Glavaski),
which is hereby incorporated by reference in its entirety, discloses that the ingestion
of externally generated oxidative products such as food cooked by a thermal process
may be carcinogenic or promoters for cardiovascular problems. When food is cooked
by a thermal process it may tend to have a carcinogenic effect due-to the depletion
of electrons in the food. It is known that the food is depleted of electrons during
a cooking process due to thermal excitation and oxidation.
Additionally, the adventitious formation of the potential cancer-causing
agent acrylamide in a variety of foods during cooking has raised much concern.
Acrylamide is a chemical used in the manufacture of plastics. Additionally, acrylamide
may cause nerve damage.
Acrylamide forms in certain foods cooked at temperatures at or above 120°
C. For example, acrylamide, develops in potato chips, french fries, bread and processed
cereals cooked at or above 120° C. Levels of acrylamide in certain starch-based
foods, such as potato chips, french fries, cookies, cereals and bread, are above
the recommended levels in the World Health Organization's Guidelines Values for
Drinking Water Quality.
Deep fried french fries, such as those cooked at fast-food establishments, showed
the highest levels of acrylamide among the foods tested by the Center for Science
in the Pubic Interest (CSPI). For example, large orders of french fries tested
by the CSPI contained an amount of acrylamide between about 39 to about 82 micrograms.
Further, the amount of acrylamide in a large order of fast-food french fries is
at least 300 times more than what the U.S. Environmental Protection Agency allows
in a glass of water.
Other foods tested by CSPI include one-ounce portions of Pringles potato chips
which contained about 25 micrograms. Corn-based Fritos and Tositos contained half
that amount or less. Regular and Honey Nut Cheerios contained between about 6 or
7 micrograms of acrylamide.
One possible way acrylamide forms in potatoes and cereals is by the Maillard
reaction as reported recently in Nature (see, for example, D. S. Mottram, B. L.
Wedzicha and A. T. Dodson, Nature, Volume 419, 3 Oct. 2002, www.nature.com/nature,
page 448 and R. H. Stadler, I. Blank, N. Varga, F. Robert, J. Hau, P. A. Guy, M.
Robert and S. Riediker, Nature, Volume 419, 3 Oct. 2002, page 449). Products of
the Maillard reaction are responsible for flavor and color generated during cooking.
An important associated reaction is the degradation of amino acids to form aldehydes.
Asparagine, a major amino acid component (940 mg kg
-1, representing
40% of the total amino acid content in potatoes), reacts with glucose at temperatures
above 120° C. to form significant quantities of acrylamide. For example, a
reaction between an equimolar mixture of asparagine and glucose at 185° C.
in a phosphate buffer produces about 221 milligrams of acrylamide per mol of amino
acid. The same reaction without any solution (dry mixture) produces about 25 milligrams
of acrylamide per mol of amino acid.
The reaction kinetics show a strong dependence on temperature. Peak acrylamide
formation for an equimolar mixture of asparagine and glucose in a phosphate buffer
is observed at 170° C. About 420 milligrams per mol of amino acid is produced.
At 150° C. and 185° C., the amount of acrylamide is in a range of about
220 milligrams.
While temperature and the presence of a buffer solution are important reaction
parameters, time is also important.
Thus, aldehydes and aminoketones may act as precursors in the acrylamide formation.
Therefore, reduction or elimination of these precursors will inhibit and/or reduce
the formation of acrylamide in food.
Simic-Glavaski discloses by adding electrons to food that is in a
cooking vessel or in contact with a grill carcinogenic effect or promoters for
cardiovascular problems can be reduced. Simic-Glavaski discloses a cooking apparatus
and a method of supplying electrons (reducing electrons) to food that is contained
in the vessel or that is in contact with the grill.
In an embodiment disclosed by Simic-Glavaski, respective electrodes are placed
in a cooking medium, such as oil, water or the like, and electric potential and
electric current are provided thereby to food. It would be desirable to integrate
the electron source into a food treating apparatus, such as a cooking apparatus
such as a pot, a grill, a fryer (shallow, deep or any other type) or the like.
In the embodiment disclosed by Simic-Glavaski, the electrons are provided from
a relatively localized source. It would be advantageous to increase the area over
which the electrons are provided in the food treating apparatus. By increasing
the area over which the electrons are supplied, more electrons are provided over
a larger portion of the food product.
Therefore, there is a strong need in the art to improve the distribution
of electrons into a food product in a food cooking, cooling, storing or the like
apparatus and process. There also is a need to enhance the countering of the carcinogenic
effect that occurs during a food treating process, such as, for example, cooking,
cooling, storing, serving, etc. Further, there is a need to inhibit and/or reduce
the formation of harmful substances, e.g., acrylamide, during the food treating process.
As used herein the term "food treating" is broadly understood to mean cooking,
cooling, storing, serving, or the like, as are further described below.
SUMMARY OF THE INVENTION
An aspect of the invention relates to inhibiting and/or reducing acrylamide formation
in food.
Another aspect of the invention relates to inhibiting and/or reducing acrylamide
formation during food treating.
Another aspect of the invention relates to a food treating apparatus wherein
an electric current is provided by an electric circuit, the food treating apparatus
including a vessel and a handle, and wherein at least part of the electric circuit
is integral with the handle and is operative to provide electrons to food in the vessel.
Another aspect of the invention relates to a food treating apparatus having
a handle and a vessel for food, comprising a circuit for providing electrons for
distribution via the vessel to food, the circuit including an anode, a resistive
element and a connection to the vessel, and wherein at least part of the anode
is in the handle.
Another aspect of the invention relates to a method of providing electrons
for absorption by an oxidizing medium including the step of providing an electric
current by an electric circuit wherein at least part of the electric circuit is
integral with a handle and is operative to provide electrons to food in a vessel.
Another aspect of the invention relates to a method of treating food. The
method includes the steps of: placing the food relative to a food treating apparatus,
and inhibiting acrylamide formation in the food by supplying free electrons for
absorption by the food by applying an electric current and reducing potentials
to the food treating apparatus.
Another aspect of the invention relates to a food treating apparatus. The
food treating apparatus includes a vessel, an electron source electrically coupled
to the vessel; and an electric circuit for providing electrons to a food, wherein
at least part of the electric circuit is integral with the electron current source
and is operative to provide electrons to the food in the vessel to inhibit the
formation of acrylamide in the food.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a schematic cross-sectional view of a food treating apparatus in accordance
with an embodiment of the present invention.
FIG. 2 is an enlarged schematic cross-sectional view of the handle of the food
treating apparatus of FIG. 1.
FIG. 3 is a schematic cross-sectional view of another embodiment of a handle
for a food treating apparatus.
FIG. 4 is a schematic cross-sectional view of another embodiment of a food treating
apparatus with a handle on the apparatus lid.
FIG. 5 is an enlarged schematic cross-sectional view of the handle of the food
treating apparatus of FIG. 4.
FIG. 6 is a schematic cross-sectional view of yet another embodiment of a handle
for a food treating apparatus.
FIG. 7 is a perspective view of a food treating apparatus in accordance with
another embodiment of the present invention.
FIG. 8 is a partial schematic cross-sectional view of the food treating apparatus
of FIG. 7.
FIG. 9 is a partial schematic cross-sectional view of another embodiment of
the food treating apparatus of FIG. 7.
FIG. 10 presents bar charts showing thiobarbituric acid (TBA) result content
in Sample A Oil and Sample B Oil for a reference oil and for samples of each oil
heated in a food treating apparatus of the present invention and a conventional
cooking apparatus.
FIG. 11 presents bar charts showing acrylamide content in parts per billion
(ppb) in french fries cooked in oil of Sample A Oil and Sample B Oil. The french
fries are cooked in a food treating apparatus of the present invention and a conventional
cooking apparatus in each sample oil.
FIG. 12 presents an interaction graph comparing the effect on acrylamide content
(in ppb) in french fries cooked in oil of Sample A Oil and Sample B Oil. The french
fries are cooked in a food treating apparatus of the present invention and a conventional
cooking apparatus in each sample oil.
FIG. 13 is a flow chart highlighting steps of a food treating process.
DETAILED DESCRIPTION
With reference to FIGS. 1 and 2, a food treating apparatus
10 for providing
electrons for absorption by a food material
12 is shown. The food treating
apparatus
10 includes a vessel
14 having sufficient volume to contain
the food material
12. The vessel
14 may be a storage container, cooling
container, preparing container, warming container, serving dish or any of a variety
of cooking vessels; non-limiting examples include a pot, pan, cookware, grill,
skillet, kettle, dish, bowl, wok, appliance or the like and associated utensils.
Non-limiting examples of utensils may include a probe, a skewer, a spit, a wire
mesh basket or the like. The vessel
14 may be made of any conductive material,
e.g., metal, stainless-steel, iron, copper, aluminum, aluminum alloy or the like.
The vessel
14 may act as a cathode. The vessel
14 may be coated with
a nonstick conductive coating to prevent the food medium
12 from sticking
to a surface. The food material
12 may be placed in the vessel
14
in a quantity of a medium
16. The medium
16 may be an oxidizing medium,
e.g., water, sauce, oil, fat, or other medium used in a boiling, cooling, warming,
steaming, basting, skewering, sauteing, baking, roasting, frying or deep frying
process or other cooking, storing, cooling, preparing or treating process.
A handle
18 may be permanently or temporarily attached to the vessel
14.
The handle
18 includes a passage
20 running through at least a part
of the handle
18. An anode
22 may be contained partly within the
passage
20. An end
24 of the anode
22 is electrically coupled
with a resistive element
26. The resistive element
26 is electrically
coupled with the vessel
14 by a conductive fastener
28. The anode
22 may be made of a conductive material such as, for example, metals like
copper, zinc, aluminum or some other conductive material or possibly a semiconductive
material. The passage
20 includes a passage opening
30 at the surface
32 of the handle
18. The passage opening
30 may be closed
with a removable plug
34. The conductive fastener
28 may be, for
example, a flat head screw, clamp, rivet, conductive weld or the like.
A circuit
35 is formed. The circuit
35 includes the anode
22
electrically coupled with the resistive element
26, which in turn is electrically
coupled with the vessel
14. The vessel
14 acts as a cathode in the
circuit
35. When the electrolyte
36 is introduced into the passage
20 containing the anode
22, a primary electrochemical battery
37
is formed due to the potential differential between the anode
22 and the
cathode, i.e,., the vessel
14. The anode
22 may be formed of a conductive
material with a higher electrical potential than the electrical potential of the
vessel
14 so the vessel
14 becomes the cathode of the circuit
35
and battery
37. The resistive element
26 may be a resistor or some
other impedance that cooperates with the anode
22 and the vessel
14
(cathode) to provide current flow. Thus, the vessel
14 (cathode) in the
circuit
35 is supplied with electrons for delivery directly into the cooking
medium
16 and to the food medium
12. Although the circuit
35
is shown to include the anode
22, the resistive element
26 and the
vessel
14 (cathode), it is understood that the circuit
35 could include
other elements, for example, switches, other resistors, a capacitor, an inductor
or the like.
The electrochemical battery
37 produces a current wherein electrons
38
flow to a surface
40 of the vessel
14. The electrons
38 may
be absorbed by the food material
12 where the food material
12 comes
in contact with the surface
40. Excess electrons
38 flowing from
the anode
22 to the vessel
14 are absorbed by the food material
12
to replace electrons lost by the thermally-induced oxidation of the cooking process,
and may result in the food material
12 being electron enriched at the end
of the cooking process or at least in effect less electron depleted than would
otherwise be the case. Although the absorption of electrons by the food material
12 is described in relationship to a cooking process, it would be understood
by those skilled in the art that the invention may be used during cooling, storing,
preparing or other food treating processes. Alternatively or additionally, the
electrons
38 and/or negative ions (sometimes collectively referred to herein
as "electrons") may flow from the cathode, i.e., the vessel
14, all through
the medium
16 to the food material
12 to be absorbed by the food
material
12.
FIG. 2 is an enlarged drawing of the handle
18 illustrating several wires
and connections in the circuit
35 leading to the vessel
14 (not shown).
A wire
42 from an end of the resistive element
26 is electrically
coupled with the end
24 of the anode
22 by an electrical connection
44, e.g., solder, conductive adhesive, threaded connection or by some other
means as is known by those who have ordinary skill in the art. Another electrical
connection
44 electrically couples a wire
46 from another end of
the resistive element
26 with a first end of a wire
48. A second
end of the wire
48 is electrically coupled by yet another electrical connection
44 with the conductive fastener
28. The wires
42,
46
and
48 may be made of a conductive material, e.g., aluminum, copper or the
like. Further, the wire
48 may be insulated by an insulating material which
encases the conductive material. Additionally, the wire
48 may be partially
contained within the handle and isolated from the passage
20 containing
the anode
22.
The handle
18 may be made of any material that is suitably used for cookware,
etc. For example, the handle may be of an insulative material, electrically nonconductive
material, thermally insulative material, thermally nonconductive material, plastic,
phenolic, glass, ceramic, wood or some other material that has suitable strength
and rigidity characteristics for the desired purpose or desired use with cookware,
food storage containers, etc., as are mentioned elsewhere herein. The handle may
be electrically conductive, e.g., metal, with suitable electrical insulation provided.
The handle
18 may be formed of a substantially solid material that is
drilled out to provided the passage
20 for the anode
22. Additionally,
the handle
18 may be drilled out to provide the passage opening
30
for delivering the electrolyte
36 into the passage
20 for contact
with the anode
22 and provide an electrochemical potential. If desired,
the handle
18 may be molded in such a way as to provide the passage
20
for the anode
22 and also the passage opening
30 for the electrolyte
36, as described. Additionally, the handle
18 may be drilled to provide
space for the various wires and connections illustrated or may be molded to provide
the various passages for the wires and/or connections. Moreover, the handle
18
may be molded directly to the respective anode
22 and wires, as well as
the various connections provided, for example, as is illustrated in FIG.
2.
Such direct molding enhances the integrity of the handle and may provide for protection
of the various connections between the wires, etc. To provide adequate space in
the passage
20 for both the anode and electrolyte, standoffs (or the like)
may be used to locate the anode in the passage
20 as the passage itself
is defined during the molding process. These are just examples of various ways
in which the handle
18 may be made and of materials of which the handle
18 may be made. However, it will be appreciated by those having ordinary
skill in the art that the handle
18 may be made of other materials and/or
using other processes or methods.
FIG. 3 illustrates an alternative embodiment of a handle
18′ of
an electron generating cooking apparatus, such as described above. In this embodiment,
the wire
48 is mounted on an outside surface of the handle
18′.
An advantage of this embodiment is the reduction of the number of manufacturing
steps required to manufacture the handle
18′. Another advantage of
this embodiment is the accessability of the wire
48 and electrical connections
44 should a repair or replacement be required.
FIGS. 4 and 5 illustrate another embodiment of a food treating apparatus
10′
of the invention wherein electrons are provided to the vessel
14 via an
electron source provided in a lid
50, a cover or the like. The circuit
35
is formed by the anode
22 electrically coupled with the resistive element
26 which in turn is electrically coupled with the vessel
14 acting
as a cathode as described above. In this embodiment, the resistive element
26
is electrically coupled with a conductive fastener
28 which may be permanently
or temporary attached to the lid
50. The lid
50 provides a path for
the electrons to reach the vessel
14 when placed on a rim
52 which
is formed on the vessel
14. The lid
50 and the rim
52 may
be made of the same electrically conductive material as the vessel
14 or
another suitable material which allows the electrons to flow to the vessel
14.
FIG. 5 illustrates a more detailed drawing of the handle
18".
FIG. 6 illustrates an alternate embodiment of a handle
18′" for
an electron producing food treating apparatus
10, for example. In this embodiment,
a current source to the anode
22 and the vessel
14 is provided by
a solar cell
54 mounted integrally upon the handle
18′". The
term "solar cell" is understood to mean any device that provides an electrical
output in response to one or more of visible light, UV, IR or the like. In this
embodiment, the solar cell
54 can produce a current of, for example, five
microamps to 500 nanoamps sufficient to provide an adequate source of electrons
to flow which can be absorbed by the food being cooked to maintain or supplement
electron content of the food material
12. An advantage of this embodiment
is the availability of ambient energy to replace or to supplement a battery or
other source. Alternatively, the solar cell
54 may be integrally formed
in the handle
18′" such that the upper surface of the solar cell
54 is flush with the surface
32 of the handle
18′".
In the detailed description that follows, components similar to the components
described above with regard to FIGS. 1 and 2 will have a similar reference numeral
incremented by 100. For example, in the embodiment illustrated in FIGS. 1 and 2,
a vessel is assigned reference number
14. The embodiments described below
will use the reference number
114, although the vessel has a different configuration
in the different embodiments. Accordingly, reference numbers may appear out of
sequence in order to maintain the above-described relationship. For the sake of
brevity, in-depth descriptions of similar components may be omitted from the description
of the following embodiments.
With reference to FIGS. 7 and 8, a food treating apparatus
100, for providing
electrons for absorption by a food material
112, is illustrated as a commercial
deep fryer. Not shown in FIG. 7 are additional parts of a working commercial deep
fryer, such as a power source, control knobs and other parts of the structure which
would be included in a complete, working commercial deep fryer. These additional
parts are not necessary to the present invention, and for simplicity and brevity
are neither shown nor described. Nevertheless, how such parts could be added will
be easily understood by those of skill in the art.
The food treating apparatus
100 includes a vessel
114 having sufficient
volume to contain the food material
112. The vessel
114 is illustrated
as a medium containing reservoir of the commercial deep fryer. The vessel
114
may be made of any conductive material, for example, metal, stainless-steel, iron,
copper, aluminum, aluminum alloy or the like. The vessel
114 may be made
of non-conductive material including cathode(s) and anode(s) inserted therein.
The vessel
114 may be coated with a nonstick conductive coating to prevent
the food material
112 from sticking to a surface
140. The vessel
114 may act as a cathode in an electrical circuit further described below.
The food material
112 may be placed in the vessel
114 in a quantity
of a medium
116. The medium
116 may be an oxidizing medium, for example,
water, sauce, oil, fat, or other medium used in a boiling, cooling, warming, steaming,
basting, skewering, sauteing, baking, roasting, frying or deep frying process or
other cooking, storing, cooling, preparing or treating process; In the exemplary
embodiment, the medium
116 is an oil used in a frying or a deep frying process.
An electron source
118 may be permanently or temporarily attached to a
wall
119 of food treating apparatus
100. Referring now to FIG. 8,
the electron source
118 includes a passage
120 running through at
least a part of the electron source
118. An anode
122 may be contained
partly within the passage
120. An end
124 of the anode
122
is electrically coupled with a resistive element
126. The resistive element
126 is electrically coupled with the vessel
114 by a conductive fastener
128. The anode
122 may be made of a conductive material such as,
for example, metals like copper, zinc, aluminum or some other conductive material
or possibly a semiconductive material. The passage
120 includes a passage
opening
130 at a surface
132 of the electron source
118. The
passage opening
130 may be closed with a removable plug
134. The
conductive fastener
128 may be, for example, a flat head screw, a clamp,
rivet, conductive weld, spring contact or the like.
A wire
142 from an end of the resistive element
126 is electrically
coupled with the end
124 of the anode
122 by an electrical connection
144, e.g., solder, welding, conductive adhesive, threaded connection or
by some other means as is known by those who have ordinary skill in the art. Another
electrical connection
144 electrically couples a wire
146 from another
end of the resistive element
126 with a first end of a wire
148.
A second end of the wire
148 is electrically coupled by yet another electrical
connection
144 with the conductive fastener
128.
The wires
142,
146 and
148 may be made of a conductive material,
e.g., aluminum, copper or the like. Further, the wire
148 may be insulated
by an insulating material which encases the conductive material. Additionally,
the wire
148 may be partially contained within the vessel
114 (not
shown). Additionally or alternatively, the wire
148 may be partially contained
within a housing
149 of the electrical source
118 and isolated from
the passage
120 containing the anode
122 (not shown).
The housing
149 of the electrical source
118 may be made of any
material that is suitably used for cookware. For example, the housing
149
may be made of an electrically insulative material, electrically nonconductive
material, thermally insulative material, thermally nonconductive material, plastic,
phenolic, glass, ceramic, wood or some other material that has suitable strength
and rigidity characteristics for the desired purpose or desired use with cookware.
The housing
149 may be electrically conductive, for example, metal, with
a suitable electrical insulation provided.
The housing
149 of the electron source
118 may be formed of a substantially
solid material that is drilled out to provided the passage
120 for the anode
122. Additionally, the housing
149 of the electron source
118
may be drilled out to provide the passage opening
130 for delivering an
electrolyte
136 into the passage
120 for contact with the anode
122.
Examples of electrolytes include water, salt water or the like. Additionally, the
housing
149 of the electron source
118 may be drilled to provide
space for the various wires and connections illustrated or may be molded to provide
the various passages for the wires and/or connections.
If desired, the housing
149 of the electron source
118 may be molded
in such a way as to provide the passage
120 for the anode
122 and
also the passage opening
130 for the electrolyte
136, as illustrated
in FIG.
8. Moreover, the housing
149 of the electron source
118
may be molded directly to the respective anode
122 and wires, as well as
the various connections provided. Such direct molding enhances the integrity of
the housing
149 and may provide for protection of the various connections
between the wires, etc. To provide adequate space in the passage
120 for
both the anode and the electrolyte, standoffs (or the like) may be used to locate
the anode
122 in the passage
120 as the passage itself is defined
during the molding process.
These are just examples of various ways in which the housing
149 of
the electron source
118 may be made and of materials of which the housing
of the electrical source may be made. However, it will be appreciated by those
having ordinary skill in the art that the housing
149 of the electron source
118 may be made of other materials and/or using other processes or methods.
A circuit
135 is formed. The circuit
135 includes the anode
122
electrically coupled with the resistive element
126, which in turn is electrically
coupled with the vessel
114. The vessel
114 acts as a cathode in
the circuit
135. When the electrolyte
136 is introduced into the
passage
120 containing the anode
122, a primary electrochemical battery
137 is formed due to the potential difference between the anode
122
and the cathode, i.e., the vessel
114.
The anode
122 may be formed of a conductive material with a higher electrical
potential than the electrical potential of the vessel
114 so the vessel
114 becomes the cathode of the circuit
135 and the battery
137.
The resistive element
126 may be a resistor or some other impedance that
cooperates with the anode
122 and the vessel
114 (cathode) to provide
current flow. Thus, the vessel
114 (cathode) in the circuit
135 is
supplied with electrons for delivery directly into the cooking medium
116
and to the food material
112. Although the circuit
135 is shown to
include the anode
122, the resistive element
126 and the vessel
114
(cathode), it is understood that the circuit could include other elements, for
example, switches, other resistors, a capacitor, an inductor, a variable control
or the like or even a different cathode.
The electrochemical battery
137 produces a current wherein electrons
138
flow to the surface
140 of the vessel
114. The electrons
138
may be absorbed by the food material
112 where the food material
112
comes in contact with the surface
140. Excess electrons
138 flowing
from the anode
122 to the vessel
114 are absorbed by the food material
112 to replace electrons lost by the thermally-induced oxidation of the
cooking process, and may result in the food material
112 being electron
enriched at the end of the cooking process or at least in effect less electron
depleted than would otherwise be the case. Additionally, the excess electrons are
believed to inhibit and/or reduce the formation of acrylamide in the food material
112. Alternatively or additionally, the electrons and/or negative ions
138
may flow from the cathode, i.e., the vessel
114, all through the medium
116 to the food material
112 to be absorbed by the food material.
FIG. 9 illustrates an alternative embodiment of a food treating apparatus
110′
of the invention wherein electrons are provided to the vessel
114 acting
as a cathode as described above. In this embodiment, the resistive element
126
is selectively coupled with a conductive fastener
128 which may be permanently
or temporarily attached to an additional reducing housing
150. The additional
reducing housing
150 provides a path for the electrons to reach the vessel
114. The additional reducing housing
150 may be made of the same
electrically conductive material as the vessel
114 or another suitable material
which allows electrons to flow to the vessel
114.
In another embodiment, the electron source
118 supplies excess electrons
138 to an inner surface (not shown) of the additional reducing housing
150.
The additional reducing housing
150 is configured to circulate the medium
116 contained in the vessel
114 through the additional reducing housing
150 and back to the vessel
114. As the medium
116 is circulated
through the additional reducing housing
150 the excess electrons
138
flow from the inner surface all through the medium
116. The medium
116
with the excess electrons
138 flows back to the vessel
114 to provide
excess electrons
138 to the surface
140 and/or to the food material
112. The food material
112 absorbs the excess electrons
138
by coming in contact with the excess electrons
138. The food material may
come in contact with the excess electrons
138 either by contacting the excess
electrons
138 on the surface
140 or by contacting the excess electrons
138 suspended in the medium
116.
In another embodiment, the additional reducing housing
150 may be a filter
housing. The additional reducing housing
150 is configured to circulate
the medium
116 contained in the vessel
114 through the additional
reducing housing
150 and back to the vessel
114 as described above.
A filter is inserted in the additional reducing housing
150 to come in contact
with the medium
116 and remove unwanted particles therefrom. As described
above, the electron source
118 supplies excess electrons
138 to an
inner surface (not shown) of the additional reducing housing
150. As the
medium
116 is circulated through the additional reducing housing
150
the excess electrons
138 flow from the inner surface all through the medium
116. The medium
116 with the excess electrons
138 flows back
to the vessel
114 to provide excess electrons
138 to the surface
140 and/or to the food material
112. The food material
112
absorbs the excess electrons
138 by coming in contact with the excess electrons
138. The food material may come in contact with the excess electrons
138
either by contact with the excess electrons
138 on the surface
140
or by contacting the excess electrons
138 suspended in the medium
116.
Additionally or alternatively, the electron source
118 may be configured
to supply excess electrons
138 to the filter. Thus, additional excess electrons
may be supplied to the medium
116 for treating the food material
112
contained in the vessel
114.
The following examples relate to cooking oils and their use in food treating.
These examples are illustrative and not intended to be limiting in scope. Unless
otherwise indicated, the temperature is ambient temperature (e.g., room temperature
about 25° C.), the pressure is normal atmospheric pressure (i.e., about 1
atmosphere), amounts are by weight and the temperature is in degrees Celsius.
EXAMPLE 1
Color is widely used as an index of oil quality. Oil color darkens as the amount
of time the oil is used for heating or frying increases. Oil usage as indicated
by oil color can be monitored using single or multiple wavelengths with a spectrometer.
Color is recorded and compared for samples of two sample oils, i.e., Sample A Oil
and Sample B Oil under various conditions. First, the color is recorded for a reference
sample of each sample oil. Next, the color is recorded for a sample of each oil
heated in a conventional cooking apparatus. Then, the color is recorded for a sample
of each oil heated in a food treating apparatus of the present invention.
Specifically, a 100 milliliter (ml) sample of the Sample A Oil (Reference
Sample A Oil) is placed in a clear jar. Next, a UV/Visible absorption spectra is
recorded for Reference Sample A Oil using a Perkin Elmer Lambda 4B spectrophotometer
with 10 millimeter (mm) glass cuvettes.
Next, a conventional cooking apparatus, for example, a stainless steel pot,
is charged with 100 ml of Sample A Oil. This sub-sample is called Sample "a", which
is heated to a temperature of about 185° C. and maintained at about 185°
C. for approximately 10 minutes. The temperature is closely monitored to maintain
the temperature within about ±5° C. using a temperature control and a
thermocouple. Then, Sample a is allowed to cool to room temperature. After Sample
a reaches room temperature, it is placed in a clear jar similar to the clear jar
containing Reference Sample A Oil. Next, a UV/Visible absorption spectra is recorded
for Sample a using a Perkin Elmer Lambda 4B spectrophotometer with 10 millimeter
(mm) glass cuvettes.
Next, a food treating apparatus of the present invention is charged with 100
ml of Sample A Oil (hereinafter called Sample b). The food treating apparatus of
the present invention may be, for example, a stainless steel pot similar to the
one described above with regard to the heating of Sample a, but configured with
the handle 18′" illustrated in FIG. 6. Sample b is heated
to a temperature of about 185° C. and maintained at about 185° C. for
approximately 10 minutes. The temperature is closely monitored to maintain the
temperature within about ±5° C. using a temperature control and a thermocouple.
Then, Sample b is allowed to cool to room temperature. After Sample b reaches room
temperature, Sample b is placed in a clear jar similar to the clear jars containing
Reference Sample A Oil and Sample a. Next, a UV/Visible absorption spectra is recorded
for Sample b using a Perkin Elmer Lambda 4B spectrophotometer with 10 millimeter
(mm) glass cuvettes.
Next, Samples a and b are compared to Reference Sample A Oil. Reference Sample
A Oil is light yellow in color. Sample a, which is cooked at about 185° C.
for approximately 10 minutes in the conventional cooking apparatus, is darker yellow
in color. Sample b, which is cooked at about 185° C. for approximately 10
minutes in the food treating apparatus of the present invention, is a lighter yellow
color lighter than Sample a, but darker than Reference Sample A Oil.
The above steps are repeated for samples of Sample B Oil. Similar results for
the samples of Sample B oil are observed. The lighter yellow color of the samples
cooked at about 185° C. for approximately 10 minutes in the food treating
apparatus of the present invention may indicate that the quality of the oil after
cooking in the present invention is better than the quality of oil cooked in a
conventional cooking apparatus.
It is understood by those having ordinary skill in the art that oil color is
influenced
by a number of factors including the type and amount of oil and food used in frying.
For example, food components can react with oils and oil degradation products to
form colored Maillard products. Additionally, since oil color can result from more
than one chemical process, the use of oil color to monitor oil should be only on
a qualitative basis. That is, the color of only one oil under different cooking
conditions should be compared. Further, a color index should not be used to evaluate
frying performance of different oils.
EXAMPLE 2
A thiobarbituric acid (TBA) standard test (see, for example, Sample and Analysis
of Commercial Fats and Oils, AOCS Official Method Cd 19-90, Reapproved 1997—Revised
2001, "2-Thiobarbituric Acid Value Direct Method", pages 1 and 2) may be conducted
to measure the TBA result content in an oil used in the frying process. The TBA
test measures aldehydes in a sample of the oil used in the frying process as an
indicator of the oxidative rancidity of the oil. A liquid chromoto-graphy/mass
spectrophy/mass spectrophy (LC/MS/MS) test may be used to determine the acrylamide
content in food, e.g., french fries. The LC/MS/MS test measures acrylamide content
in parts per billion in a sample of food.
The TBA result content and/or the acrylamide content of foods cooked in a medium,
e.g., oil, in a food treating apparatus of the present invention and a conventional
cooking apparatus can be compared as described by the example below. Specifically,
the TBA result content and/or the acrylamide content for foods fried in the apparatuses
may be compared.
First, a reference sample of each sample oil is collected. Then, a sample
of each sample oil is heated in each of the apparatuses. Next, food, i.e., french
fries, is cooked in the sample of each sample oil in each of the apparatuses. A
thiobarbituric acid (TBA) test is conducted on samples of Sample A Oil and Sample
B Oil heated in the conventional cooking apparatus and the food treating apparatus
of the present invention. A TBA test is conducted on the reference sample of each
sample oil. The TBA result content for each sample is recorded in a table and illustrated
in a bar graph for comparison.
Additionally, a LC/MS/MS test is conducted on samples of the food cooked
(i.e., french fries) in Sample A Oil and Sample B Oil heated in the conventional
cooking apparatus and the food treating apparatus of the present invention. The
acrylamide content for each food sample is recorded in a table and illustrated
in a bar graph for comparison.
Specifically, a 350 ml sample of Sample A Oil is placed in the conventional
cooking apparatus, e.g., a stainless steel pot. A reference sample (reference sample
of Sample A Oil) of 125 mg of Sample A Oil is removed from the conventional cooking
apparatus. Next, the 125 mg reference sample of Sample A Oil is mixed with 25 ml
of 1-butanol to form a solution. Afterwards, 5 ml of the reference Sample A Oil
and 1-butanol solution is mixed with 5 ml of a TBA reagent solution and placed
in a test tube. The test tube is closed and placed in a thermostated bath at about
95° C. for approximately 120 minutes. After approximately 120 minutes, the
test tube is removed and cooled under running tap water for about 10 minutes. An
absorbance spectra at an absorbance peak of about 530 nm is recorded using a Perkin
Elmer Lambda 4B spectrophotometer with 10 millimeter (mm) glass cuvettes and compared
to an absorbance peak at about 530 measured using distilled water as a reference
cuvette. The reference cuvette is used as a standard test.
Next, the remaining oil of Sample A Oil is heated to a temperature of about
185° C. The temperature of the remaining oil of the Sample A Oil is maintained
at about 185° C. for approximately 2 to 3 minutes (without french fries).
Next, 120 grams of frozen french fries are introduced into the conventional cooking
apparatus at the set temperature and fried for about 5 minutes. The temperature
is closely monitored to maintain the temperature within about ±5° C.
using a temperature control and a thermocouple.
After frying, the french fries are removed from the remaining oil of Sample
A Oil and placed on trays with paper towels to cool to room temperature. Then,
the remaining oil of Sample A Oil is allowed to cool to room temperature. Next,
several 125 mg samples of the remaining oil of Sample A Oil are measured out and
placed in separate glass vials. Next, each of the 125 mg samples of Sample A Oil
is mixed separately with 25 ml of 1-butanol to form a solution. Afterwards, 5 ml
of Sample A Oil and 1-butanol solution from each glass vial is mixed separately
with 5 ml of a TBA reagent solution and placed in separate test tubes. The test
tubes are closed and placed in a thermostated bath at about 95° C. for approximately
120 minutes. After 120 minutes, the test tubes are removed and cooled under running
tap water for about 10 minutes. An absorbance spectra at 530 nm is recorded for
each of the solutions contained in the test tubes using a Perkin Elmer Lambda 4B
spectrophotometer with 10 millimeter (mm) glass cuvettes. The TBA result content
is calculated and recorded in a table and illustrated in a bar graph, see FIG.
10. The TBA result content in Table I below and FIG. 10 is recorded in milligrams
of malonaldehyde per kilogram of sample.
Next, a 350 ml sample of Sample A Oil is placed in the food treating apparatus
of the present invention, e.g., the same stainless steel pot described above configured
with the handle 18′" illustrated in FIG. 6. The sample of
Sample A Oil is heated to a temperature of about 185° C. The temperature of
the sample of the Sample A Oil is maintained at about 185° C. for approximately
2 to 3 minutes (without french fries). Next, 120 grams of frozen french fries are
introduced into the food treating apparatus of the present invention at the set
temperature and fried for about 5 minutes. The temperature is closely monitored
to maintain the temperature within about ±5° C. using a temperature control
and a thermocouple.
After frying, the french fries are removed from the sample of Sample A Oil
and placed on trays with paper towels to cool to room temperature. Then, the sample
of Sample A Oil is allowed to cool to room temperature. Next, several 125 mg samples
of the sample of Sample A Oil are measured out and placed in separate glass vials.
Next, each of the 125 mg samples of Sample A Oil is mixed separately with 25 ml
of 1-butanol to form a solution. Afterwards, 5 ml of Sample A Oil and 1-butanol
solution from each glass vial is mixed separately with 5 ml of a TBA reagent solution
and placed in separate test tubes. The test tubes are closed and placed in a thermostated
bath at about 95° C. for approximately 120 minutes. After approximately 120
minutes, the test tubes are removed and cooled under running tap water for about
10 minutes. An absorbance spectra at 530 nm is recorded for each of the solutions
contained in the test tubes using a Perkin Elmer Lambda 4B spectrophotometer with
10 millimeter (mm) glass cuvettes. The TBA result content is calculated and recorded
in a table and illustrated in a bar graph, see Table I below and FIG. 10.
Next, a 350 ml sample of Sample B Oil is placed in the conventional cooking
apparatus, e.g., the stainless steel pot described above. A reference sample (reference
sample of Sample B Oil) of 125 mg of Sample B Oil is removed from the conventional
cooking apparatus. Next, the 125 mg reference sample of Sample B Oil is mixed with
25 ml of 1-butanol to form a solution. Afterwards, 5 ml of the reference Sample
B Oil and 1-butanol solution is mixed with 5 ml of a TBA reagent solution and placed
in a test tube. The test tube is closed and placed in a thermostated bath at about
95° C. for approximately 120 minutes. After approximately 120 minutes, the
test tube is removed and cooled under running tap water for about 10 minutes. An
absorbance spectra at 530 nm is recorded using a Perkin Elmer Lambda 4B spectrophotometer
with 10 millimeter (mm) glass cuvettes.
Next, the remaining oil of Sample B Oil is heated to a temperature of about
185° C. The temperature of the remaining oil of Sample B Oil is maintained
at about 185° C. for approximately 2 to 3 minutes (without french fries).
Next, 120 grams of frozen french fries are introduced into the conventional cooking
apparatus at the set temperature and fried for about 5 minutes. The temperature
is closely monitored to maintain the temperature within about ±5° C.
using a temperature control and a thermocouple.
After frying, the french fries are removed from the remaining oil of Sample
B Oil and placed on trays with paper towels to cool to room temperature. Then,
the remaining oil of Sample B Oil is allowed to cool to room temperature. Next,
several 125 mg samples of the remaining oil of Sample B Oil are measured out and
placed in separate glass vials. Next, each of the 125 mg samples of Sample B Oil
is mixed separately with 25 ml of 1-butanol to form a solution. Afterwards, 5 ml
of Sample B Oil and 1-butanol solution from each glass vial is mixed separately
with 5 ml of a TBA reagent solution and placed in separate test tubes. The test
tubes are closed and placed in a thermostated bath at about 95° C. for approximately
120 minutes. After approximately 120 minutes, the test tubes are removed and cooled
under running tap water for about 10 minutes. An absorbance spectra at 530 nm is
recorded for each of the solutions contained in the test tubes using a Perkin Elmer
Lambda 4B spectrophotometer with 10 millimeter (mm) glass cuvettes. The TBA result
content is calculated and recorded in a table and illustrated in a bar graph, see
Table I and FIG. 10 below.
Next, a 350 ml sample of Sample B Oil is placed in the food treating apparatus
of the present invention, e.g., the same stainless steel pot described above configured
with the handle 18′" illustrated in FIG. 6. The sample of
Sample B Oil is heated to a temperature of about 185° C. The temperature of
the sample of the Sample B Oil is maintained at about 185° C. for approximately
2 to 3 minutes (without french fries). Next, 120 grams of frozen french fries are
introduced into the food treating apparatus of the present invention at the set
temperature and fried for about 5 minutes. The temperature is closely monitored
to maintain the temperature within about ±5° C. using a temperature control
and a thermocouple.
After frying, the french fries are removed from the sample of the Sample B
Oil and placed on trays with paper towels to cool to room temperature. Then, the
sample of Sample B Oil is allowed to cool to room temperature. Next, several 125
mg samples of the sample of Sample B Oil are measured out and placed in separate
glass vials. Next, each of the 125 mg samples of Sample B Oil is mixed separately
with 25 ml of 1-butanol to form a solution. Afterwards, 5 ml of the Sample B Oil
and 1-butanol solution from each glass vial is mixed separately with 5 ml of a
TBA reagent solution and placed in separate test tubes. The test tubes are closed
and placed in a thermostated bath at about 95° C. for approximately 120 minutes.
After approximately 120 minutes, the test tubes are removed and cooled under running
tap water for about 10 minutes. An absorbance spectra in a range of 190-900 nm
is recorded for each of the solutions contained in the test tubes using a Perkin
Elmer Lambda 4B spectrophotometer with 10 millimeter (mm) glass cuvettes. The TBA
result content is calculated and recorded in a table and illustrated in a bar graph,
see Table I below and FIG. 10.
| TABLE I |
| TBA Analysis of Sample A Oil and Sample B Oil |
| |
Sample |
Sample A Oil |
Sample B Oil |
| |
| Units: milligrams of malonaldehyde per kilogram of sample |
| |
Reference Oil |
0.0325 |
0.0051 |
| |
Present Invention Cooked |
0.0369 |
0.0093 |
| |
Conventional Cooked |
0.0459 |
0.0230 |
| |
FIG. 10 shows bar charts showing TBA result content in Sample A Oil and Sample
B Oil. The first bar shows the TBA result content of a reference sample of each
oil. The second bar shows the TBA result content for the sample oil cooked in the
food treating apparatus of the present invention. The third bar shows the TBA result
content for the sample oil cooked in the conventional cooking apparatus. Table
I and FIG. 10 show explicitly that there is a reduction in oil oxidation for oil
samples heated in the food treating apparatus of the present invention versus oil
samples heated in a conventional cooking apparatus.
It should be understood by those having ordinary skill in the art that one should
not come to the conclusion that one oil is performing better than the other due
to the difference in reference oils. That is, the change in TBA result content
for oil cooked in the conventional cooking apparatus and the food treating apparatus
of the present invention with respect to the TBA result content for the reference
oil from the same sample oil may be compared, but a comparison between the TBA
result content of the different sample oils should not. Significant reduction in
oil oxidation is observed in oils cooked with the food treating apparatus of the
present invention as compared with oils cooked in the conventional cooking apparatus.
After the french fries reach ambient temperature, approximately 10 french fries,
5 to 8 cm long, from each cooking process described above, are placed into separate
glass vials. The glass vials with the french fries are placed in a freezer until
the LC/MS/MS test is conducted. Next, the LC/MS/MS test is conducted to determine
the acrylamide content in the french fries. The amount of acrylamide determined
by the LC/MS/MS test is recorded in Table II below and illustrated in a bar graph
in FIG. 11. The amount of acrylamide is recorded in ppb of the sample of
food, i.e., the french fries.
| TABLE II |
| LC/MS/MS Measurement of Acrylamide in French Fries |
