Enhanced heat and mass transfer apparatus

Abstract

An apparatus in a cooking device, e.g., an oven, is disclosed for enhancing heat and mass transfer during the food cooking process. The apparatus applying differently controlled corona currents to food surfaces in order to reduce cooking times relative to cooking times of conventional ovens. Two low potential electrodes, one fixed and the other movable, are provided in the oven and food, located intermediate the electrodes, is maintained at a high potential. A pair of electrically conductive fields for supporting corona currents at predetermined different corona current densities are defined between each electrode and its nearest food surface. Electrical circuitry is provided for maintaining a constant corona current flow in each one of the two electrical fields and each electrical field is controlled to support corona current flow at a different optimum density found to maximize heat and mass transfer. In operation, the corona current density in one electrical field is electrically monitored to adjust the high potential supplied to the food in order to maintain optimum corona current density in that electrical field. The corona current density in the other electrical field is electrically monitored to electromechanically adjust the movable electrode towards and away from the food, according to the high potential of the food, in order to maintain optimum corona current density in the other electrical field.