Patent Publication Number: US-2007108183-A1

Title: Electron source food treating apparatus and method

Description:
This application claims priority to provisional application Ser. No. 60/724,975, filed Oct. 7, 2005, the disclosure of which is hereby incorporated by reference. 
    
    
     BACKGROUND  
      As discussed in U.S. Pat. Nos. 5,356,646, 6,528,768, and 6,828,527 to Simic-Glavaski, et al. (hereinafter “Simic-Glavaski”), ingesting oxidized products (such as foods cooked by thermal processes) may cause or incite cancer or promote cardiovascular problems. As an example, oxidation and thermal excitation causes food to lose electrons during a cooking process. Also, by way of example, cooking oil at high temperatures generates numerous oxidative products in foods that may have undesirable effects on food quality and safety, such as acrylamide.  
      To inhibit oxidation of food and/or cooking oil, Simic-Glavaski discloses adding electrons and/or negative ions (hereinafter collectively referred to as “electrons”) to food in a cooking vessel or in contact with a grill. By adding electrons to the cooking process, the extent of oxidation is reduced, thereby diminishing the harmful effects of oxidation, including the formation of acrylamide.  
      Cooking vessels disclosed by Simic-Glavaski have an anode and a cathode, and an energy source, such as an electrochemical battery or solar cell contained in a handle or a conventional battery or electrical outlet. The anode and cathode are arranged such that electric current flows between each, thereby directing electron flow through or in communication with the food. The current flow provides excess electrons that are absorbed by the food to replace electrons lost by thermally induced oxidation, avoiding electron-depleted food.  
      As many cooking vessels are electrically conductive, one problem in the prior art is that the cooking vessel effectively causes a short circuit between the anode and cathode. Consequently, a rapid flow of current quickly depletes the battery. Further, there is no indication of whether the battery is depleted, or whether the optimum current is flowing between the anode and cathode. Also, supplying excess current or voltage to the food reduces the effectiveness of the food treating process.  
      Another problem within the art is providing the necessary electrons to the food without prematurely exhausting the power source. Providing too many electrons to the food reduces the effectiveness of the treating process, while draining power unnecessarily from the power source. Providing too few electrons to the food reduces the effectiveness of the treating process, except that power is conserved. In addition, the current that supplies electrons to the food generally diminishes over the life of various power sources, such as, for example, batteries. As a battery is used, the voltage potential across the battery drops, which consequently reduces the current and the supply of electrons. Therefore, there is a need to provide a constant and more optimum supply of electrons for effectively treating food, which more efficiently uses the power source over its life.  
      A further problem is that there is no indication that the device is working properly. Because it is not always evident that the food treating process is working, it would be beneficial to indicate to a user that the device is working properly, i.e. whether the current flow is below an effective level, the battery is depleted, or if current is flowing between the anode and cathode.  
      The foregoing illustrates limitations known to exist in food treating apparatuses. Thus, it is apparent that it would be advantageous to provide an alternative directed to overcoming one or more of the limitations set forth above.  
     SUMMARY OF THE INVENTION  
      The present invention overcomes one or more of the disadvantages of the prior art. The following description sets forth in detail certain illustrative embodiments of the invention, these being indicative of but a few of the various ways in which the principles of the present invention may be employed. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       FIG. 1  is a side perspective view of a vessel and exploded view of one embodiment of a handle of the present invention.  
       FIG. 2  is a rear perspective view of a second embodiment of a handle of the present invention.  
       FIG. 3  is a top view of the second embodiment of a handle of the present invention.  
       FIG. 4  is a partial side perspective view of a vessel and exploded view of a third embodiment of a handle of the present invention.  
       FIG. 5  is a side perspective view of a vessel and exploded handle of a fourth embodiment of the present invention.  
       FIG. 6  is a side perspective view of the vessel of  FIG. 5  with electrodes forming a part of the food contact surface.  
       FIG. 7  is a top view of a battery holder for the handle embodiment of  FIGS. 1-3 .  
       FIG. 8  is a side view of a battery holder for the handle embodiment of  FIGS. 1-3 .  
       FIG. 9  is a rear view of a battery holder for the handle embodiment of  FIGS. 1-3 .  
       FIG. 10  is a circuit diagram of the present invention.  
       FIG. 11  is a partial vertical cross section through a vessel of  FIG. 1 .  
       FIG. 12  is a graph indicating the rapid drop of current over time in the prior art.  
       FIG. 13  is a graph indicating the constant current over time from the circuit of  FIG. 10  of the present invention.  
       FIG. 14  is a side perspective view of the handle of  FIG. 1 .  
       FIG. 15  is a top perspective view of the battery holder of  FIGS. 7-9 .  
       FIG. 16  is a top view of an alternative embodiment of a handle of the present invention.  
       FIG. 17  is a cross-sectional side view of the handle of  FIG. 16 .  
       FIG. 18  is an end view of the handle of  FIG. 16 .  
       FIG. 19  is an exploded perspective view of the handle of  FIG. 16 .  
       FIG. 20  is a top view of an alternative embodiment of a handle of the present invention.  
       FIG. 21  is a cross-sectional side view of the handle of  FIG. 20 .  
       FIG. 22  is a perspective view of the handle of  FIG. 20 .  
       FIG. 23  is an exploded view of the handle of  FIG. 20 .  
       FIG. 24  is an alternative embodiment of a circuit diagram of the present invention. 
    
    
     DETAILED DESCRIPTION  
      With reference to  FIG. 1 , 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 , a power source  28 , and a circuit  36 . A handle  18  may be attached to the vessel  14 .  
      The vessel  14  has sufficient volume to contain the food material  12 . The vessel  14  may be a storing container, cooling container, preparing container, warming container, serving container or any of a wide variety of food containing vessels; non-limiting examples include a pot, pan, coffeepot, carafe, 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 or the like. The vessel  14  comprises at least one food-contact surface  40  made of any electrically conductive material, including but not limited to metal, stainless steel, copper, aluminum, electrically conductive plastic, or the like. The vessel  14  and/or food-contact surface  40  may be coated with a nonstick coating to prevent the food  12  from sticking to them, the coating facilitating or otherwise not inhibiting electrical conduction. The food material  12  may be placed in the vessel  14 , alone or with a medium  16 . The medium  16  may be an oxidizing medium, such as for example water, sauce, oil, fat, or any other medium used in a boiling, cooling, warming, steaming, basting, skewering, sauteing, baking, roasting, frying or deep frying process or any other cooking, storing, cooling, preparing or treating process.  
      The power source  28  may be a conventional battery, such as a zinc carbon, alkaline, nickel cadmium, or lithium battery, an electrochemical battery, solar cell, or an electrical outlet, adapted to provide electrons to the vessel  14 . In one embodiment, power source  28  is a conventional AA-size battery. In other embodiments, power source  28  may be other conventional sizes, including but not limited to standard battery sizes AAA, C, D, or other standard or custom sizes.  
      The handle  18  may be made of any material that is suitable for the specific application in which apparatus  10  is used. As non-limiting examples, handle  18  may be in part or in whole formed of an electrically insulative material, an electrically conductive material, a thermally insulative material, a thermally conductive material, plastic, metal, phenolic, glass, ceramic, wood or any other material that has strength, rigidity, thermal, and electrical properties suitable for the desired purpose or use of the apparatus  10 . In embodiments where the handle  18  is thermally conductive, such as metal, an insulating material such as a gasket may be provided between the cooking vessel  14  and at least a portion of the handle  18  to slow the transfer of heat to the handle  18 .  
      In an embodiment shown in  FIG. 1 , the handle  18  is adapted to house a battery holder  26  and the power source  28 . The battery holder  26  of this embodiment is illustrated in  FIGS. 7-9 . In the embodiment of  FIG. 1 , a handle base  20  and a handle insert  22  define an enclosure  24  such that an aperture  30  is formed in an end of the handle  18 . In this embodiment, the handle base  20  and the handle insert  22  are adapted for the battery holder  26  to enter the enclosure  24  through the aperture  30 . The handle base  20  and handle insert  22  are fastened together by any suitable means known in the art. In one embodiment, the handle base  20  and handle insert  22  are welded together. In an alternate embodiment, threaded fasteners or rivets hold the handle base  20  and handle insert  22  together. In another embodiment, the handle base  20  and the handle insert  22  are formed together in one piece.  
      In the embodiment of  FIG. 1 , the battery holder  26  is removably attached such that a user can install or replace the power source  28  by removing the battery holder  26  from the handle  18 . The user may wish to remove the battery holder  26  before washing or storing the food treating apparatus  10 , or before placing the food treating apparatus  10  in an oven or other cooking or heating apparatus. It is contemplated that any other power source may be used in place of the power source  28  and battery holder  26 .  
      In a handle embodiment shown in  FIGS. 2 and 3 , a handle  118  is adapted to house the battery holder  26  and the power source  28 . In this embodiment, a handle base  120  and a handle insert  122  define the enclosure  24  such that aperture  30  is formed in the handle  118 . In this embodiment, the handle base  120  and the handle insert  122  are adapted for the battery holder  26  to enter the enclosure  24  through the aperture  30 . The handle base  120  and handle insert  122  are fastened together by any suitable means, such as by welding, rivets, fasteners, or other means known in the art. In another embodiment, the handle base  120  and the handle insert  122  are formed together in one piece.  
      In the embodiment of  FIG. 2 , the battery holder  26  is removably attached such that a user can install or replace the power source  28  by removing the battery holder  26  from the handle  118 . The user may wish to remove the battery holder  26  before washing or storing the food treating apparatus  10 , or before placing the food treating apparatus  10  in an oven or other cooking or heating apparatus. It is contemplated that any other power source may be used in place of the power source  28  and battery holder  26 .  
      An alternate handle embodiment is shown in  FIG. 4 . In this embodiment, a handle  218  comprises a handle base  220  and a handle insert  222 . In the embodiment of  FIG. 4 , the handle insert  222  includes an aperture  230 , collocated over the battery holder  226  and sized to allow the power source  28 , or any other power source used, to pass through. The aperture  230  allows a user to install and replace the power source. A battery cover  232  fits within aperture  230  to protect and enclose power source  28  within handle  218 . In one embodiment, the handle base  220  and handle insert  222  are welded together. In an alternate embodiment, threaded fasteners or rivets hold the handle base  220  and handle insert  222  together. In another embodiment, the handle base  220  and the handle insert  222  are formed together in one piece.  
      In an embodiment shown in  FIG. 5 , a handle  318  comprises a handle base  320  and a handle insert  322 . The handle base  320  includes an enclosure  324 , which is sized to house the handle insert  322 . In this embodiment, the handle insert  322  houses the battery holder  326  and the power source  28 . The handle base  320  and the handle insert  322  may be designed to allow the handle insert  322  to enter enclosure  324  through an aperture  330 . In this embodiment, the handle insert  322  is removably attached such that a user can install or replace power source  28  by removing the handle insert  322  from the handle  318  through aperture  330 . The user may also wish to remove the handle insert  322  before washing or storing the food treating apparatus  310 , or before placing the food treating apparatus  310  in an oven or other cooking or heating apparatus. It is contemplated that any other power source may be used in place of the power source  28  and battery holder  326 .  
      In any embodiment, the handle  18  may be fixedly or removably attached to the vessel  14 . One or more rivets  34 , or any other fastener or fastening method known in the art, may secure the handle  18  to the vessel  14 . It is contemplated that some embodiments of the present invention comprise a removable handle  18  or handle portion such that a user can selectively remove the handle  18 , or a portion thereof, before washing or placing the apparatus in an oven. Further, the handle  18  may be interchangeable among several different types of vessel, such that the user can remove the handle from one cooking vessel and place it on another. Other handle structures and styles are contemplated within the spirit and scope of the present invention.  
      The food treating apparatus  10  includes a circuit  36 , as exemplified in  FIG. 10 . The circuit  36  produces a current and a voltage differential whereby electrons  38  flow to the food-contact surface  40  of the vessel  14 . The circuit  36  may include the power source  28 , the food-contact surface  40 , and/or the vessel  14 . In one embodiment, the circuit  36  is generally housed within the handle  18 . In another embodiment, circuit  36  is specifically positioned within the battery holder  26 ,  226 ,  326 .  
      The circuit  36  further comprises electrodes  44  and  46  that connect circuit  36  to the food-contact surface  40 . In one embodiment, electrodes  44  and/or  46  may be in electrical communication with vessel  14  or food-contact surface  40  through wires or other means in the art. Specifically, in the embodiment of  FIG. 1 , electrode  44  makes electrical contact with a wire  50  that connects to the vessel  14  while electrode  46  contacts the handle base  20 . Because handle base  20  is made from an electrically conductive material. electrode  46  is in electrical communication with vessel  14 . The handle  18  of  FIG. 1  may partially contact the vessel  14  to provide the electrical connection. In one alternative, electrically conductive fasteners, such as rivets, may conduct electrons between the handle  18  and the vessel  14 . As illustrated in  FIG. 11 , the top lip  52  of the vessel  14  is rolled to cover and protect wire  50 . The wire end  54 , which is an extension of electrode  44 , is positioned approximately 180 degrees from the handle attachment, the handle being an extension of electrode  46 .  
      In the embodiment of  FIG. 5 , electrodes  44  and  46  are in electrical contact with wire  150  and  156  respectively. Wire end  154 , which is an extension of electrode  44 , is in contact with food contact surface  140 . Wire end  154  is located approximately 180 degrees from wire end  158 , which is an extension of electrode  46  and is in contact with surface  140 . It is contemplated that the wires  150  and  156 , used to extend electrodes  44  and  46 , could be adapted with any vessel  14 .  
      Electrode  44  and/or  46  may form part of the contact surface  40 , as shown, for example, in  FIG. 6 . As illustrated in  FIG. 6 , an element  254  is in electrical communication with electrode  44 , and an element  258  is in electrical communication with electrode  46 . The elements  254  and  258  are made of electrically conductive material, and are adjacent to and/or form a part of the food contact surface  140 .  
      In one embodiment, electrodes  44  and  46  may be independent rivets  34  that hold the handle  18  to the vessel  14 , as shown in  FIG. 4 . However, the rivets that hold the handle  18  onto the vessel  14  are generally placed relatively close together. Placing the electrodes a greater distance from each other, such as on opposite sides of the vessel  14 , ensures that the current traveling between the electrodes affects as much food  12  or medium  16  as possible.  
      Circuit  36  may be a constant-current circuit. The constant-current circuit maintains current flow through the circuit  36  at an approximately constant desired current level, while preventing excessive currents from unnecessarily depleting the power source. The circuit  36  is not limited to the circuit design illustrated in  FIG. 10 . One skilled in the art would recognize variations to the constant-current circuit designs embodied in  FIG. 10  that are within the spirit and scope of the invention.  
      To overcome the problem of the prior art, the circuit  36  maintains an approximately constant current as indicated in  FIG. 13 .  FIG. 12  illustrates a graph of current over time in the prior art, wherein a battery discharges through a pan or other cooking vessel to provide electrons. In the prior art, a battery rapidly discharges through a short circuit caused by the pan, causing the current flow to start out at a higher current level and drop rapidly until the battery is depleted. As indicated in  FIG. 13 , the circuit  36  regulates the current level to maintain a lower, specified value. When the battery is discharged at a lower constant current, the battery life is extended greatly. Further, at a constant current, the food treatment apparatus  10  delivers a consistent number of electrons over time. The desired constant current may approximately be the optimum current for treating the food  12 .  
      When the battery voltage drops below a threshold value, as the battery becomes depleted, the battery will not be capable of providing the selected constant current level. This point is indicated on  FIG. 13  as point A. When the battery reaches the threshold voltage A, the user should change the battery, as the effectiveness of the food treatment will decline.  
      The constant current circuit  36  is designed to operate at a specified voltage and current. The effectiveness of food treating depends on the current and the voltage. After performing a series of controlled tests, the most acceptable results occurred with voltages approximately between 1.5 to 3.0 volts, with constant current values selected from the range of approximately 2.0 to 2.7 milliamperes. The best results occurred with the combination of approximately 1.5 volts and a constant current value of approximately between 2.4 and 2.5 milliamperes. Generally, a circuit designed for a higher voltage should have a lower accompanying current than a circuit designed for a lower voltage.  
      Voltages and currents outside the ranges specified above may be used to treat food  12  with electrons; however, the results will not be as effective as those obtained within the above specified ranges. Some foods, such as cooking oils, exhibit a characteristic where the amount of current that flows through the food reduces as the voltage increases. In the case of some cooking oils, the food treatment is not effective at voltages higher than 3 volts. The above specified voltages and currents may be optimized depending upon the type or quantity of food  12  treated. The food quantity may require more or less electrons. Also, the resistance of the food  12  may necessitate higher or lower currents.  
      In some embodiments, the circuit  36  includes an indicator to show that electric current is flowing through the electric circuit. In the embodiment illustrated in  FIGS. 1-4  and  10 , the indicator is a light emitting diode  48  (LED). In the embodiment of  FIG. 1 , LED  48  is located within battery holder  26  and the light is directed using a light pipe or fiber optics. It is contemplated that the LED  48  could be placed in any suitable location on the food treating apparatus. Consequently, the light pipe or fiber optics may not be needed. The LED  48  may flash to preserve battery life, extending the battery life to approximately 2 months, or up to at least 14 months, depending upon how frequently the food treating apparatus is used. It is contemplated that other indicators may be used, such as for example, a light bulb, liquid crystal display, vibration motor, or audible alert.  
      The circuit  36  of the present invention may include a low-voltage shut-off circuit. The low-voltage shut-off switch functions to stop a flow of current when the voltage of the power source  28 , such as a battery, drops to a threshold value. A battery&#39;s ability to supply electrons diminishes as the battery voltage drops. Thus, a new battery at its maximum voltage potential has relatively high current production (high available current), and as the battery is used up the battery&#39;s voltage gradually drops and the battery&#39;s current production gradually drops (low available current), as is indicated in  FIG. 12 . As the circuit  36  is designed to maintain a constant current output, the threshold shut-off voltage may be determined by selecting the battery voltage where the battery&#39;s available current is less than the constant current output, as indicated as point A on  FIG. 13 . By replacing the battery when the battery cannot produce the desired constant current output, the food treating apparatus will maintain its effectiveness in treating food.  
      The circuit  36  embodied in  FIG. 10  includes a low-voltage shut-off circuit utilizing a Schmit trigger. In this embodiment, the low-voltage shut-off deactivates the ILED  48  and not the current to/from the power source  28  to signal to the user that the battery is low. In this embodiment, electrons continue to flow from the electrodes after the LED  48  deactivates, so long as the power source  28  can supply current. However, the low-voltage shut-off circuit is not limited to the design illustrated in  FIG. 10 . One skilled in the art would recognize various low-voltage shut-off circuit designs and features that would be consistent with the scope and spirit of the present invention.  
      In one embodiment, the threshold battery voltage value for the low-voltage shut-off is 0.9 volts. In other embodiments, threshold values may fall within a range of 0.5-1.4 volts, depending upon the specification of power source  28  and the desired electron flow. It is contemplated that other threshold values will be used depending upon the specification of power source  28  and the desired electron flow.  
      As represented in  FIGS. 1 and 4 , the circuit  36  may include a switch  42 . The switch  42  may be a typical on/off slide or push-button switch to stop the flow of current when the food treating apparatus is not in use. In the embodiment of  FIG. 1 , switch  42  is located on the battery holder  26 . In the embodiment of  FIG. 4 , the switch  42  is located on the handle insert  22 . It is contemplated that switch  42  may be located in any accessible location. Typically, the power source  28  will have a longer life if the switch  42  is turned off when the apparatus in not being used.  
       FIGS. 16-19  show an alternative embodiment of the long handle, such as the handle shown in  FIG. 1 .  FIGS. 20-23  show an alternative embodiment of the short handle design, such as the handle shown in  FIGS. 2 and 3 . These alternative embodiments include an LED indicator and provide an alternative switch design and location. Further, a end-cap that includes the LED indicator and the switch attaches to the removable battery case via any commercially known means, including but not limited to screw means.  
       FIG. 24  represents an alternative embodiment of circuit  36 . In the embodiment shown in  FIG. 24 , pressing Sw latches transistor Tr 4  in conducting mode and the circuit turns on. Pressing Sw again turns off the current to the circuit. In this mode (off the circuit consumes virtually no power. The flasher itself operates by charging the capacitor C 2  across the battery and then connecting it in series with the battery to supply approximately 3V (nominal) to the LED. Current limit to the LED is provided by the output of the gate. The flashing rate is approximately 1 per second by changes slightly with battery voltage. As the battery discharges, the flashing rate slows down because it takes longer to charge the capacitor.  
      In use, the food material  12  may absorb the electrons  38  where the food material  12  comes in contact with the food-contact surface  40 . Alternatively or additionally, the electrons  38  may flow from the food-contact surface  40  through the medium  16  to the food material  12  to be absorbed by the food material. Excess electrons  38  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.  
      While this invention has been described with reference to embodiments thereof, it shall be understood that such description is by way of illustration and not by way of limitation. Therefore, the invention in its broader aspects is not limited to the specific details and illustrative examples shown and described herein. Accordingly, various modifications may be made without departing from the scope of the general inventive concept, defined by the terms of the appended claims.