WO2022233662A2

WO2022233662A2 - Pef cooking appliance and temperature-increasing body

Info

Publication number: WO2022233662A2
Application number: PCT/EP2022/061149
Authority: WO
Inventors: Uwe Has
Original assignee: BSH Hausgeräte GmbH
Priority date: 2021-05-05
Filing date: 2022-04-27
Publication date: 2022-11-10
Also published as: DE102021204513A1; EP4335252A2; WO2022233662A3; CN117280867A

Abstract

A PEF cooking appliance (2) has a cooking vessel (1) fillable with liquid, on which there may be arranged at least two spaced-apart PEF electrodes (5), wherein at least one temperature-increasing body (8, 9, 10) disposed within a treatment region (7) bounded by the at least two PEF electrodes (5) has at least one conductive volume (13) composed of a material having an electrical conductivity higher than the electrical conductivity of water, and wherein the conductive volume (13) has at least one exposed surface region (15, 17). A temperature-increasing body (8) serves for use in a PEF cooking appliance (2), wherein the temperature-increasing body (8) has at least one conductive volume (13) which, apart from at least two exposed, spaced-apart surface regions (15, 17), is embedded into a main body (16, 24, 30, 32, 34) made of electrically nonconductive material. The invention is especially advantageous applicable to domestic PEF appliances.

Description

PEF cooking device and temperature increasing body

The invention relates to a PEF cooking appliance, comprising a fermentation container that can be filled with liquid and on which at least two PEF electrodes can be arranged at a distance from one another. The inventions also relate to a body for placement in the fermenter. The invention can be applied particularly advantageously to PEF household appliances.

DE 10 2011 080 860 A1 discloses a device for treating raw materials with at least two spaced-apart electrodes which are in contact with a controlled electrical energy source, the electrodes each being formed by at least two electrically separate electrode segments, each of which is electrically controlled with the electrical energy source and each electrode segment is connected to a measuring device set up to determine the electrical conductivity between electrode segments, the electrical energy source being controlled by a control unit and the electrical energy source being controlled and set up for this purpose, in each case at least the two electrode segments with electrical Beat energy to beauf, between which the lowest electrical conductivity is determined.

WO 2020032796A1 A1 discloses a method for cooking a food product to a predetermined degree, in particular a method for producing a food product suitable for human consumption, comprising the following steps: introducing a quantity of a food product, optionally into an electrically conductive surrounding medium, into a treatment chamber comprising at least two opposed electrodes such that the food product and/or the surrounding medium is in electrical contact with the electrodes, and the food product is exposed to a pulsed electric field by applying a train of electric pulses the at least two electrodes are applied, which are generated by a pulsed electric field generator, wherein an electric pulse train has a predetermined pulse profile, which includes, among other things, a pulse frequency, a pulse duration and a time between two consecutive Im pulses defined, the method having a warm-up phase for electroporating the foodstuff product, comprising: adjusting the field strength of the pulsed electric field based on the properties of the type of foodstuff or the product to be produced the product; starting with a constant pulse frequency, the pulse duration being increased first; increasing the pulse rate while keeping the pulse duration constant at the last set value; wherein during the subjecting of the food product to the pulsed electric field the following process parameters are monitored: the electric potential difference between the opposing electrodes, the current through the food product and/or the surrounding medium, the temperature of the food product and/or the surrounding medium, wherein the Pulse frequency, the pulse duration and the time between two consecutive pulses can be changed based on these process parameters, which are limited by operating limits of the electrical system of the cooking device, in particular control the maximum increase in pulse duration and the pulse frequency, so that the field strength of the pulsed electric field does not drop below the field strength set for the food product and the current through the food product and/or the surrounding medium does not exceed a predetermined peak current.

EP 3 169 198 B1 discloses a method for cooking a food product in a treatment chamber, the treatment chamber comprising two opposite walls each forming an electrode, the method comprising: (a) placing a quantity of the food product, optionally in a surrounding liquid, in the treatment chamber between the two electrodes such that the food product and/or the surrounding liquid is in direct contact with the electrodes; and (b) applying electrical pulses generated by a pulsed electric field generator to the electrodes such that the food product is subjected to a pulsed electric field having a field strength of 10 - 180 V/cm, the total cooking time being 0.5 - 1000 seconds, the food product and surrounding liquid, if any, having an electrical conductivity of 0.01 - 10 S/m.

EP 3 503 678 A1 discloses a pulsed electric field cooking apparatus comprising a container, a first electrode arranged in a fixed position, a second electrode and a pulsed electric field generator, PEF, for generating electric pulses, wherein the second electrode is movable. However, it is disadvantageous that even with PEF cooking, despite the relatively uniform electric field between the PEF electrodes, non-uniform cooking conditions can occur, which are particularly noticeable in the case of food with long cooking or treatment times, such as potatoes.

It is the object of the present invention to at least partially overcome the disadvantages of the prior art and in particular to standardize the cooking conditions in PEF cooking.

This object is solved according to the features of the independent claims. Preferred embodiments can be found in particular in the dependent claims.

The object is achieved by a PEF cooking appliance having a liquid-fillable fermentation container with a wall section that is electrically insulating with respect to its interior volume, in which at least two PEF electrodes can be arranged spaced apart, wherein in a space delimited by at least two PEF electrodes (" Treatment area") at least one body ("temperature raising body") is arranged, which has at least one volume ("conductive volume") made of a material with an electrical conductivity that is higher than the electrical conductivity of water, in particular salt water, and the conductive volume has at least one exposed (to the liquid) surface area.

This PEF cooking device has the advantage that by providing the at least one temperature-raising body, it causes increased circulation of the liquid in the fermentation tank during operation, which in turn leads to greater mixing of the liquid and thus to standardization of the cooking conditions in the fermentation tank leads.

This is based on the finding that when liquid (particularly water) or food to be cooked is heated in a liquid bath using the PEF method, stable temperature stratification of the liquid can develop. In order to achieve an optimal cooking result, however, it is better if the liquid is heated very evenly. A constant mixing of the liquid continuous circulation ensures this standardization. The circulation has the further advantage that the distribution of ingredients in the liquid, which can also change during the preparation process, is evened out.

The temperature increasing body achieves the constant mixing of the liquid in the fermenter in that a higher current density and field strength, and thus energy, occurs at the location of the at least one conducting volume than in areas of the fermenter that are further away from it. As a result, the liquid in the boundary area of the temperature-increasing body also has a higher energy absorption than at a distance from it. This in turn results in faster and/or greater heating of the immediately surrounding liquid than in the liquid appreciably remote from the temperature raising body. The conducting volume and thus the temperature increasing body thus make it possible for the liquid present in the border area to the temperature increasing body, in particular to the conducting body, to act as a local heat source. This creates a natural upward convection movement in the surrounding liquid. Turbulence develops in the liquid inside the fermentation tank, which leads to mixing. This is especially true when the local heating of the liquid leads to boiling. In this case, small vapor bubbles also form, which rise and greatly promote turbulence.

PEF cooking appliances are known in principle. In these, electrical pulses are applied to spaced-apart electrodes ("PEF electrodes"), between which there is liquid with the food to be cooked, which generate a corresponding electrical field between the PEF electrodes. The electric field also flows through the food to be cooked, which heats it up. The present PEF device includes all the components required for PEF treatment, such as a voltage generator, pulse generation unit, etc. Possible components can be found in more detail, for example, in the publications DE 10 2011 080 860 A1, WO 2020032796A1 A1,

EP 3 169 198 B1 and EP 3 503678 A1, the content of which is fully included in the present disclosure. The PEF cooking device is used for heating and possibly treating food, in particular for cooking, warming up, keeping warm, etc. The PEF device is in particular a household appliance. Meals can include, for example, soup, food to be cooked in a water bath, etc.

The liquid can be, but is not limited to, water, optionally with additives such as salt, spices, etc. In the following, the invention is further described without loss of generality with water as the liquid.

The fermenter is intended to be filled with the food to be cooked, possibly in a water bath. The PEF electrodes are electrically insulated from one another, e.g. by electrically insulating wall sections of the cooking container. In particular, the PEF electrodes can be made of metal. At least during PEF operation, the PEF electrodes lie opposite one another at a distance, in particular parallel to one another, and limit the treatment area that can be used for a PEF treatment. They typically have a flat basic shape, at least on the side facing the treatment area.

In a further development, the PEF electrodes can be aligned vertically, for example by being arranged on opposite side walls of the fermentation tank. Alternatively or additionally, the PEF electrodes can be aligned horizontally, for example arranged on the bottom and in a lid of the fermentation tank. The fact that the PEF electrodes can be arranged on the fermentation vessel can include the PEF electrodes being arranged at a distance from walls of the fermentation vessel and/or being embedded in the walls and/or representing wall sections of the fermentation vessel. If the PEF electrodes are arranged at a distance from the walls of the fermentation tank, the fermentation tank is advantageously made of electrically insulating material, for example plastic or ceramic, at least on its surface facing the treatment area. If the PEF electrodes are embedded in the walls and/or represent wall sections of the fermentation tank, the remaining wall areas are advantageously designed to be electrically insulating or non-conductive. This can also be expressed in such a way that the fermentation container is advantageously designed to be electrically insulating at least in relation to its interior volume on the outside wall regions designed as PEF electrodes. Due to the fact that the conduction volume has an electrical conductivity that is higher than the electrical conductivity of water, especially salty water, it is heated faster/more strongly than the surrounding water by the electric field and the locally increased current density and thus generates heat transfer to the water a locally limited stronger warming of the water.

It is a further development that the electrical conductivity of the conducting volume is higher than 5 S/m (comparable to sea water), in particular significantly higher than 5 S/m. It is a further development that the electrical conductivity of the conducting volume is at least 1×10 ⁶ S/m. It is a further development that the guide volume is made of metal, in particular stainless steel, specifically steel types also used for cooking utensils.

The fact that the conducting volume has at least one exposed surface area includes, in particular, that the conducting volume has at least one surface area that is exposed to the treatment room, which can therefore contact the water therein when arranged therein. The conducting volume has at least one further surface area that can be electrically contacted, in particular at the other end of the above exposed surface area. The further electrically contactable surface area can also be exposed to the treatment room. However, another electrically contactable surface area can contact a PEF electrode, e.g. also through a one-piece transition to the PEF electrode. The conducting volume can therefore have at least two surface areas which are spaced apart from one another and are electrically connected to one another and can be electrically contacted. In one development, at least one partial area outside of these surface areas is covered by an electrically insulating material of the temperature-raising body.

In order to achieve only locally limited heating of the water in a particularly reliable manner, it is advantageous for the maximum expansion of the conduction volume not to exceed 1/10, in particular 1/20, of the distance between the PEF electrodes. It is a further development that a maximum extent of the guide volume does not exceed 2 cm, in particular does not exceed 1 cm. However, larger guide volumes are also possible. There are several ways of arranging and/or forming such a temperature-raising body. The temperature-raising body, in particular several temperature-raising bodies, can in principle be distributed as desired in the fermentation tank. It is a configuration that at least one temperature increasing body is fixedly arranged in the treatment area between the PEF electrodes. It is alternatively or additionally possible that at least one temperature-raising body can be arranged in the fermentation tank in a detachable manner by the user. It is also possible to add at least one temperature-increasing body to the fermenter without attachment, for example loosely or in an accessory such as a sieve, a sieve basket, or the like.

In one configuration, at least one temperature-raising body is present at a distance from the PEF electrodes. It can then be arranged, for example, on an electrically insulating surface of the fermenting container and thus be electrically insulated from the fermenting container. This has the advantage that the electrical field generated by the PEF electrodes between them can be designed to be particularly homogeneous. In addition, a configuration of the temperature-raising body in complex shapes is made easier or even possible in the first place, e.g. through separate production. The temperature-increasing body can be placed on the fermenter, connected to it in a form-fitting manner, connected in a non-positive manner and/or connected in a material-to-material manner.

For a particularly effective generation of turbulence in the water, it is advantageous if at least one temperature-raising body is arranged on a bottom of the fermentation tank. However, it is additionally or alternatively possible to arrange a temperature-raising body in the area of a side wall of the fermenter, e.g. on a wall area or on a vertically aligned electrode.

Particularly in the event that a temperature-raising body is arranged on the bottom of the fermentation container, it is a further development that the temperature-raising body is assigned at least one spacer, which protrudes beyond the temperature-raising body into the fermentation container. In this way, contact with the food to be cooked, in particular with the food to be cooked that is deposited on the bottom side, can advantageously be avoided. This is based on the knowledge that food typically has a slightly higher electrical conductivity than the surrounding water. Therefore, a piece of food could inadvertently make a noticeable electrical connection between parts of the guide generate lumen. However, if possible, a conductive volume should only be connected to the water, because if it comes into contact with a piece of food (e.g. a stick of asparagus), this food could be damaged by the locally higher heat development. This can be avoided by hiding the temperature-increasing body under or behind spacers. The at least one spacer can have, for example, one or more pins, brackets, etc., or can be designed as a cage surrounding the temperature-increasing body. The at least one spacer is advantageously made of electrically non-conductive material.

An alternative or additional configuration is that at least one temperature-raising body is formed on at least one of the PEF electrodes, in particular if the PEF electrodes are aligned vertically. An arrangement in the treatment area can thus advantageously be avoided, which reduces the possibility of contacting with food to be cooked, in particular with food to be cooked that is deposited on the bottom side. Such temperature-raising bodies are also particularly easy to construct, e.g. by appropriate shaping of the PEF electrode.

In one configuration, at least one conducting volume is formed in one piece with the PEF electrode. A further development of this is that the surface of at least one PEF electrode bordering on the treatment area has an even or flat basic shape and the guide volume is designed as a projection protruding into the treatment area, e.g. as a bulge, angle, etc.

However, the temperature-raising body, which is then produced separately, can also be attached to a PEF electrode, clamped, latched, welded etc. to it, with at least one surface area of at least one conducting volume then contacting the PEF electrode.

The current density within the conduction volume is significantly higher than in the surrounding water. At the ends of the guide volume, the current flows from the water into and out of the guide volume. Due to its comparatively high electrical conductivity (compared to that of water), the conductive volume can also be used as a short circuit for the electrical field prevailing in the fermentation tank. This consideration leads to a particularly advantageous shape of the conducting volume, which has a central section which only carries current but advantageously does not lead to the deformation of the electric field. The middle section can therefore be made narrower than the end areas. It is generally an advantageous embodiment for at least one guide volume to have a broadening at at least one end. It is a configuration that is particularly advantageous for effective local heating if the middle section merges into a respective broadening at at least two ends. The middle section corresponds to a connection or middle area that is narrow compared to the widening areas.

It is a further development that at least one guide volume has a widening at both ends.

It is a further development that the narrow central area merges into a respective broadening at more than two ends. This may include the narrow central region having more than two branches or branch pieces electrically connected together, for example branching out from a common node. In this case, there can be more than two end widenings, in particular one widening per branch. In a development, each of the widenings can have or represent an exposed surface.

In a further development, at least one widening, in particular widenings at both ends, of the guide volume is designed in the form of a plate. The "middle" section located between these widenings is attached to a corresponding flat side of the widening, particularly in the middle. In a plan view of a flat side, the widening can basically be of any shape, e.g. triangular, square, rectangular, polyhedron-shaped, circular, oval, free-form, etc. However, the shape of the widening is not limited to this and can also be cuboid, spherical, etc., for example be.

It is a further development that at least one enlargement has at least one hole. This advantageously leads to a higher current density in the interface io of the plates to the water, whereby a local power density in the water in the area in front of the plates is increased.

In a further development, the middle section or the narrow middle area can be designed as a simple wire which connects the two widenings. The wire only needs to be thick enough to carry the current that occurs.

It is generally possible for a conducting volume to have more than two widenings, in particular small plates, which are electrically connected to one another in any connection geometry, e.g. serial, parallel and/or branched. For example, three extensions can be connected one after the other or in series via two wires. In general, two or more temperature-increasing bodies can also be connected to one another via an electrically conductive connecting piece, e.g. a wire.

In the case of temperature increase bodies, which are attached to the bottom of the fermentation tank or are incorporated into this bottom, the widenings on the underside can be omitted. Analogously, in the case of a conducting volume which is connected to one of the PEF electrodes, the widenings can be omitted at the electrode-side end.

In a further development, the body for increasing the temperature can only consist of the conducting volume, ie in the simplest case it is a piece of metal.

In another development, the temperature-raising body can have at least one volume made of electrically insulating or non-conductive material in addition to the at least one conductive volume.

In one configuration, at least one surface area of the conducting volume is provided with an electrically insulating or non-conductive material. This advantageously reduces an effect on the electric field in the fermentor due to the presence of the conducting volume and protects the underlying surface of the conducting volume from mechanical and chemical influence. It can also be electric non-conductive material advantageously increase mechanical rigidity and thus robustness of the temperature increase body.

The electrically non-conductive material can be plastic or ceramic, for example. The use of plastic has the advantage that the at least one conducting volume can be surrounded by the electrically non-conductive material in a particularly simple manner, e.g. by using sheathed wires and/or by injection molding in plastic.

In one configuration, at least one conducting volume is surrounded by the electrically insulating material, except for at least two surfaces of its respective end regions. This enhances the above advantages, particularly the robustness of the temperature-raising body. In this configuration, in particular at least one guide volume is embedded in a body made of electrically insulating material, except for the outer sides of the end regions, in particular if they are in the form of widenings.

In a further development, at least the narrow middle area of a conducting volume is surrounded by the electrically non-conductive material.

In a further development, at least two guide volumes are surrounded by a common or connected electrically insulating material. This has the advantage that effective heating of at least one of the several guide volumes is improved even with practically any orientation of the temperature-raising body in the fermentation tank. The at least two guide volumes are electrically isolated from one another by the electrically insulating material.

It can therefore be a general configuration that at least one temperature increasing body has a base body made of the electrically non-conductive material, in which several conducting volumes are embedded electrically separated from one another such that at least two spaced-apart regions of the respective conducting volumes are exposed.

It is a configuration that the temperature increasing body is a compact body. This improves robustness, cleanability and manageability. A compact body is in particular a body with a closed Understood outer contour or without breakthroughs or holes. The outer contour can have, for example, a spherical shape, an ellipsoidal shape, a cylindrical shape, a cube shape, a cuboid shape, a polyhedron shape or a free shape. Corners and/or edges can be flattened or rounded. The exposed areas, particularly end areas, of a guide volume form partial areas of the outer contour of the temperature increase body pers. It is particularly advantageous if the exposed areas, particularly rich end areas, of a specific guide volume open into opposite surface areas of the base body.

It is particularly advantageous if the exposed areas, in particular end areas, open out into surface areas of the body aligned in all three spatial directions, since effective heating is then achieved with practically any orientation of the boiling body in the fermentation container.

It is particularly advantageous if the exposed areas, in particular end areas, open out into the surface of the base body or are present there in an evenly distributed manner. In this way, uniform heating is achieved with practically any orientation of the boiling body in the fermentation container. It is particularly advantageous for this development that the outer contour is a uniform outer contour, in particular a symmetrical outer contour.

It is a further development that end areas, in particular all end areas, open out into flat sides of the boiling body or are present there.

It is a further development that end areas, in particular all end areas, open into corners of the boiling body or are present there.

The object is also achieved by a temperature-raising body for arrangement in a fermentation tank of a PEF cooking device for use in a PEF cooking device as described above. The temperature-raising body can be designed analogously to that described above and has the same advantages. Thus, the temperature-raising body can have at least one conducting volume, which is embedded in a body (base body) made of electrically non-conductive material, except for at least two exposed, spaced-apart surface areas.

The properties, features and advantages of this invention described above, and the manner in which they are achieved, will become clearer and more clearly understood in connection with the following schematic description of an exemplary embodiment, which will be explained in more detail in connection with the drawings.

1 shows an oblique view of a sketch of a fermentation container of a PEF cooking appliance with a plurality of guide volumes;

2 is an oblique view showing an outline of a temperature increasing body according to a first embodiment;

3 is an oblique view showing an outline of a temperature increasing body according to a second embodiment;

4 is an oblique view showing an outline of a temperature increasing body according to a third embodiment;

5 is an oblique view showing an outline of a temperature increasing body according to a fourth embodiment;

6 is an oblique view showing an outline of a temperature increasing body according to a fifth embodiment; and

7 is an oblique view showing an outline of a temperature increasing body according to a sixth embodiment.

1 shows an oblique view of a sketch of a fermentation container 1 of a PEF cooking appliance 2. The PEF cooking appliance 2 can have other components such as a high-voltage power supply, a pulse generator, a controller, a lid, etc., but these are not shown.

The fermentation container 1 is cuboid here with an open top, which can be closed, for example, by a lid (not shown). A rear wall 3 and a front wall 4 each have a vertically oriented PEF electrode 5, while the rest of the walls including a floor 6 are made of an electrically insulating material. As a result, the two PEF electrodes 5 are spaced apart and electrically isolated from each other. If a pulsed voltage signal is applied to the PEF electrodes 5, an electric field in the manner of a capacitor forms between them, in particular a practically homogeneous electric field. Since the fermentation tank is filled with water and food (o. Fig.), A current flows in the treatment chamber 7 between the two PEF electrodes 5, which heats the food, eg for heating, keeping warm or cooking.

In or on the treatment room 7 there are, for example, several temperature increasing bodies 8, 9, 10 with an electrical conductivity which is much higher than the electrical conductivity of salt water, for example higher than T10 ⁶ S/m. The temperature increasing body 8, 9, 10 consist at least partially of metal, in particular stainless steel, with at least two spaced, electrically interconnected and exposed to the water metal surfaces.

It is generally understood that one or more of the temperature-raising bodies 8, 9, 10 consist entirely of metal (or another material with good electrical conductivity such as conductive ceramics), e.g. are compact metal bodies. The temperature increase bodies by 8, 9, 10 bring about a local increase in the energy density, as a result of which they heat up more quickly and/or more than the water. This in turn creates turbulence in the water, which circulates or mixes the water and thus leads to a uniform temperature and soluble and insoluble ingredients in the water such as salt, spices, etc.

The temperature-increasing bodies 8 are spaced apart from the PEF electrodes 5 and placed on the floor 6, either attached there or loosely.

The temperature-raising bodies 8 can lie freely on the floor 6 or, as shown by way of example with the left temperature-raising body 8, can be surrounded by one or more spacers 11 made of electrically non-conductive material, which protrude further into the treatment chamber 7 than the temperature-raising body 8 and thus prevent the food comes into direct contact with the temperature increase body 8. The number and shape of the spacers 11 can be freely selected. For example, instead of the pin-like spacers 11 shown as an example, a cage can also be used. The temperature increasing bodies 9 and 10 are arranged on one of the two PEF electrodes 5, but temperature increasing bodies 9 and 10 may be arranged on both the PEF electrodes 5.

The temperature increasing body 9 is a separately manufactured component that has been attached to the PEF electrode 5, e.g. by snapping, welding etc. It protrudes from the otherwise flat surface of the PEF electrode 5 into the treatment space 7.

The temperature raising body 10 is formed integrally with the electrode 5 and machined from the PEF electrode 5, for example. In the present case, the temperature-increasing body 10 is an angle machined out of the PEF electrode 5 in one piece and protruding into the treatment chamber 7 .

2 shows an oblique view of a sketch of a possible temperature-raising body 12, which can be a possible variant of the temperature-raising body 8, for example. The temperature increasing body 12 has a conducting volume 13 made of metal with a central area in the form of a wire 14 . At both ends, the wire 14 has a widening in the form of a small metal plate 15, into which the wire 14 is attached on the surface side, e.g. is welded.

In particular, wire 14 may be surrounded by an electrically insulating material, such as a plastic sheath. However, it is also possible, as indicated by the dotted lines, to completely fill the space between the metal plates 15 with an electrically insulating material 16 . This improves the mechanical stability of the temperature increasing body 12. The temperature increasing body 12 thereby has a compact shape.

In a variant, the temperature-raising body 12 can also have additional metal plates 15, which can be connected to one another in series, for example, by wires 14, as indicated by dashed lines.

In general, other platelets can be used instead of the cuboid metal platelets 15. Furthermore, the extensions generally do not need flattening to have chenform, but can in principle be shaped arbitrarily, for example as Wür fel or ball.

Returning to Fig. 1, the temperature-increasing body 9 also has a narrow middle region 19, which, however, is not designed as a wire for increased stability, but rather as a - in particular hollow - rod or bolt, which has a widening 20 at its end on the treatment room side e.g. in the form of a metal plate 15 or 17. The other end is connected to the PEF electrode 5, e.g. welded.

The bent end section 21 of the temperature-raising body 10 also forms an enlargement, as seen along the field lines of the electric field, which is connected to the PRF electrode 5 via a narrower middle region 22 .

3 shows an oblique view of a sketch of a temperature-raising body 16, which can also be a possible variant of the temperature-raising body 8, for example. The temperature-raising body 16 differs from the temperature-raising body 12 in that the metal plates 17 each have a hole 18 . This leads to a higher current density in the interface between the metal platelets 17 and the surrounding water, as a result of which a local power density in the water in the area in front of the metal platelets 17 is advantageously increased. Otherwise, the temperature-raising body 16 can be further developed analogously to the temperature-raising body 12 .

Fig. 4 shows a sketch of a compact temperature-raising body 23 in an oblique view. It has a cube-shaped base body 24 made of electrically non-conductive material, in which three conducting volumes 25, 26, 27 are electrically separated, each with a narrow central region 25a, 26a or 27a and two at the ends Widenings 25b, 25c, 26b, 26c, 27b, 27c are embedded. The surfaces of the extensions 25b, 25c, 26b, 26c, 27b, 27c are exposed as surface portions of the temperature raising body 23. FIG. The widenings 25b, 25c, 26b, 26c, 27b, 27c are distributed evenly over the flat sides of the base body 24, in such a way that they end in the middle of the flat sides or are arranged there. In particular, the widenings 25b, 25c, 26b, 26c or 27b, 27c of the respective guiding volumes 25, 26, 27 are arranged on opposite flat sides. 5 shows an oblique view of a sketch of a compact temperature-raising body 28. The temperature-raising body 28 differs from the temperature-raising body 23 in that the widenings 25b, 25c, 26b, 26c or 27b, 27c, as well as widenings 29b and 29c, are another one Guide volume 29 are arranged in pairs opposite each other at chamfered corners of the cube-shaped base body 30 . The narrow central areas 25a, 26a, 27a are not shown.

6 shows an oblique view of a sketch of a temperature-raising body 31 with a tetrahedron-shaped base body 32 made of electrically non-conductive material. The widenings 25b, 25c and 26b, 26c are arranged on chamfered corners of the base body 32.

7 shows an oblique view of a sketch of a temperature-raising body 33 with a tetrahedron-shaped base body 34 made of electrically non-conductive material. In contrast to the temperature increase body 31, the widenings 25b, 25c and 26b, 26c are arranged centrally in the flat sides. The narrow central areas 25a, 26a are not shown.

Of course, the present invention is not limited to the game shown Ausführungsbei.

In general, "a", "an" etc. can be understood as singular or plural, in particular in the sense of "at least one" or "one or more" etc., as long as this is not explicitly excluded, e.g. by the expression " exactly one" etc.

A numerical specification can also include exactly the specified number as well as a customary tolerance range, as long as this is not explicitly excluded. Reference List

1 fermenter

2 PEF cooker

3 Rear wall of the fermenter

4 Front wall of the fermenter

5 PEF electrode

6 bottom of the fermenter

7 treatment room

8 temperature increasing body

9 temperature increasing body

10 temperature increasing body

11 spacers

12 temperature increasing body

13 guide volume

14 wire

15 metal plates

16 Electrically insulating material

17 metal plates

18 holes

19 middle area

20 widening

21 end section

22 middle area

23 temperature increasing body

24 body

25 lead volume

25a middle area

25b widening

25c widening

26 guide volume

26a Middle area

26b broadening 26c widening

27 lead volume

27a middle area 27b widening

27c widening

28 temperature increasing body

29 guide volume

29b broadening

29c widening

30 basic bodies

31 temperature increasing body

32 basic bodies

33 temperature increasing body

34 body

Claims

PATENT CLAIMS

1. PEF cooking appliance (2), having a fermentation tank (1) that can be filled with liquid and on which at least two PEF electrodes (5) can be arranged at a distance from each other, with treatment areas being limited in one of the at least two PEF electrodes (5) ( 7) at least one temperature-raising body (8, 9, 10; 12; 23; 28; 31; 33) is arranged, which has at least one conducting volume (13; 25, 26, 27, 29) made of a material with an electrical conductivity that is higher than the electrical conductivity of water, and wherein the conducting volume (13; 25, 26, 27, 29) has at least one exposed surface area (15, 17, 20, 21, 25b, 25c, 26b, 26c, 27b, 27c , 29b, 29c).

2. PEF cooking device (2) according to claim 1, wherein at least one temperature increasing body (8; 12; 23; 28; 31; 33) spaced from the PEF electrodes (5) is present, in particular on a bottom of the fermentation tank.

3. PEF cooking appliance (2) according to one of the preceding claims, wherein at least one temperature-raising body (9, 10) is formed on at least one of the PEF electrodes (5).

4. PEF cooking appliance (2) according to claim 3, wherein at least one conducting volume of at least one temperature increasing body (10) is formed in one piece with the PEF electrode (5).

5. PEF cooking appliance (2) according to one of the preceding claims, wherein at least one guide volume (13; 25, 26, 27, 29) has a widening (15, 17, 20, 25b, 25c, 26b, 26c, 27b, 27c, 29b, 29c).

6. PEF cooking appliance (2) according to claim 5, wherein at least one guide volume (13; 25, 26, 27, 29) has a narrow central region (14, 19, 22, 25a, 26a, 27a, 29a) which is at least one end, in particular at least two ends, into a respective broadening (15, 17, 20, 25b, 25c, 26b, 26c, 27b, 27c, 29b, 29c).

7. PEF cooking appliance (2) according to claim 6, wherein at least one widening (17) has at least one hole (18).

8. PEF cooking appliance (2) according to one of the preceding claims, wherein at least one surface area of the guide volume (13; 25, 26, 27, 29) is provided with an electrically non-conductive material (16; 24, 30, 32, 34).

9. PEF cooking appliance (2) according to claim 8, wherein at least one guide volume (13; 25, 26, 27, 29) except for at least one surface of its respective end regions (15, 17, 20, 25b, 25c, 26b, 26c, 27b, 27c, 29b, 29c) is surrounded by the electrically non-conductive material (16; 24, 30, 32, 34).

10. PEF cooking appliance (2) according to claim 9, wherein at least one temperature-raising body (23; 28; 31; 33) has a base body (24; 30; 32; 34) made of the electrically non-conductive material in which a plurality of guide volumes (25, 26, 27, 29) are embedded electrically separated from each other in such a way that at least two areas (25b, 25c, 26b, 26c, 27b, 27c, 29b, 29c) of the respective guide volumes (25, 26, 27, 29) exposed.

11. PEF cooking appliance (2) according to claim 10, wherein the exposed areas (25, 26, 27, 29) evenly distributed in the surface of the base body (24, 30, 32, 34) open.

12. PEF cooking appliance (2) according to one of the preceding claims, wherein at least one temperature-raising body (8) is assigned at least one spacer (11) consisting of an electrically non-conductive material, which spacer (11) extends beyond the temperature-raising body (8) into the fermentation container (1 ) protrudes.

13. PEF cooking appliance (2) according to one of the preceding claims, wherein at least one temperature-raising body (8, 9, 10; 12; 23; 28; 31; 33) is fixedly arranged on the PEF cooking appliance (2).

14. temperature-raising body (8; 12; 23; 28; 31; 33) for arrangement in a fermentation container (1) of a PEF cooking appliance (2) according to any one of the preceding claims, wo- in which the temperature-raising body (8; 12; 23; 28; 31; 33) has at least one guide volume (13; 25, 26, 27, 29) which, apart from at least two exposed, spaced-apart surface areas (15, 17, 25b , 25c, 26b, 26c, 27b, 27c, 29b, 29c) embedded in a base body (16, 24, 30, 32, 34) made of electrically non-conductive material.