Rapid Thawing and Heating of Foods
ARMY NATICK LABS MA
Pagination or Media Count:
An apparatus has been designed for the rapid thawing and heating of foods and has been tried out on scalloped potatoes, Creole squash, noodles and cheese, and Spanish rice. Joule heating is used, with the food itself serving as the resistance in which the heat is developed. Power is taken directly from the 60 Hz supply 208 V and up to 20 A and is transformed as necessary. The foods fall in resistance by a factor of 1000 or more as they are heated. Channeling of the current flow in the food, with consequent uneven heating, can be avoided by making the upper contact to the food in the form of several small electrodes 4.45 x 4.45 cm, and introducing circuitry to split the total current into smaller, more or less equal currents, one which flows thru each of the small electrodes.
- Food, Food Service and Nutrition