http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021201715-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3035c9dc61e9e0edfe473a96292e8c2c http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_56a6b49a5eb3b1e2ea37e4c664ec3370 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/H05B6-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/H05B6-12 |
| filingDate | 2020-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5672440ac939fc7354ab3a8f739e4d5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3ede1e6271058a6b92cab7e877946ede |
| publicationDate | 2021-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2021201715-A1 |
| titleOfInvention | Method, device and infrared source for cooking foods |
| abstract | The invention relates to processing and cooking foods using infrared radiation and can be used in domestic and industrial equipment, inter alia, for producing ready-to-eat and ready-to-cook foods, for heating foods or keeping foods at a desired temperature, for sterilizing, and for proofing dough. The invention is directed towards creating an infrared environment which can be used for cooking any foods without detriment to the nutritional value thereof (i.e. which preserves the nutrient composition), using a minimal thermal effect. The temperature of heating elements and the optical characteristics of infrared radiation sources must be selected in such a way that the sum of the spectral maxima of the radiation acting on a food corresponds to the sum of the absorption spectra of the nutrients contained in the food being cooked. Infrared radiation having a wavelength of 3-10 μm is used. In the proposed device, the sources of infrared radiation also perform the function of reflecting infrared radiation and directing it into a food cooking zone. The sources of radiation are flat or convexo-concave and are arranged in pairs opposite one another on both sides of the food being cooked such that the relative position of the sources can be adjusted. A source of infrared radiation comprises a heating element in contact with a plate made of a material that is transparent to infrared radiation in the given range, and further comprises a second plate which is disposed on the other side of the heating element relative to the first plate and is made of a material that is equally or less transparent to infrared radiation than the first plate. |
| priorityDate | 2020-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226503073 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID61021 |
Total number of triples: 17.