Search Images Maps Play YouTube News Gmail Drive More »
Sign in
Screen reader users: click this link for accessible mode. Accessible mode has the same essential features but works better with your reader.

Patents

  1. Advanced Patent Search
Publication numberUS1522188 A
Publication typeGrant
Publication dateJan 6, 1925
Filing dateNov 21, 1923
Priority dateNov 21, 1923
Publication numberUS 1522188 A, US 1522188A, US-A-1522188, US1522188 A, US1522188A
InventorsHull Albert W
Original AssigneeGen Electric
Export CitationBiBTeX, EndNote, RefMan
External Links: USPTO, USPTO Assignment, Espacenet
Electric heating device and method
US 1522188 A
Abstract  available in
Images(1)
Previous page
Next page
Claims  available in
Description  (OCR text may contain errors)

Jan. 6. 1925. 1,522,188

A. w. HULL ELECTRIC HEATING DEVICE AND METHOD Filed Nov. 21, 1923 Inventor:

Albert-W Hull, y %;/4WAW His Attorney.

. trical Patented Jan. 5, 1925. UNITED STATES ALBERT w. norm, or

p 1,522,188 PATENT OFFICE.

sormunc'rany, NEW YORK, assionoa ro GENERAL nwo'rtuo company, a coaromr on or NEW YORK.

' HEATING DEVICE AND METHOD.

Application filed November 21, 1928. Serial No. 676,1.

To all whom it may concern:

Be it known that I, ALBERr W. I-IULL, a citizen of the United States, residlng at Schenectad in the county of Schenectady, State of ew York, have invented certain new and useful Improvements in Electric Heating Devices and Methods, of which the following is a specification.

The resent invention relates to the eleceating of a liquid, such as milk, which contains material which is decomposable by heat. When milk which contains emulsified particles of casein and fats is heated by a continuous current, or by an alternating electric current of commercial frequency, a deposition of some of these so-called milk solids upon the electrodes occur which by reason of their relativel high resistivity become overheated and a feet the taste of the milk.

I have discovered that an easil decomposable emulsion such as milk, can e heated emulsion when the direction of current flow is reversed with a sufficient rapidity, as by the application of high frequency current from an electric oscillator. V

The accompanying drawing illustrates somewhat diagrammatically apparatus suitable for carrying out my invention, Fig. 1 showing acontinuous apparatus and Fig. 2, an intermittent apparatus.

Thedrawing shows in Fig.1 a container 1, which consists preferably of a suitable conductive material, such as nickel or tin andconstitutes one pole of an electric circuit. The opposite pole is constituted by an electrode 2, which is constituted by a rod passing through an insulator 3, and being suspended from the cover 4 of the container. An inlet duct 5 and an'outlet duct 6 are pro- .vided for. the circulation of the milk, or other'liquid through the heating chamber. The electrodes 1, 2 are connected by the conductors 7, 8 to a source ofhigh frequency current.

In the drawing the now well-known pliotron or vacuum tube oscillator has been diagrammatically indicated, although other sources of high frequency current may be employed. The vacuum tube oscillator comprises a pliotron tube 10, having the cathode 11 connected to the negative terminal of a direct current source 12, andhaving the anode 13 connected in series with primary 14 of a transformer to the positive terminal.

potential. A tuning con enser 21 is pro- Vided in shunt to the primary 14 of the transformer, and a by-pass condenser 22 is provided across the generator terminals as usual. The high frequency oscillations which are generated are induced in the secondary winding 23 to which-the load circuit 7, 8 is connected.

As. shown in Fig. 2 the high frequency heating may be carried out by a very simple apparatus constituted by cooperating plate electrodes 25, 26 which are connected to the high frequency supply conductors 7, Sand are suspended from an insulatin plate 27. When a'liquid which is apt to e burnt by the ordinary heating methods, for example, chocolate, is to be prepared, the in-.

gredients, that is, milk, sugar, chocolate, etc. are placed in a container 28, conveniently conslstlng of glass or porcelain, the electrodes 25, 26 are lowered into the liquid and a high frequency current is applied until a desired temperature has been obtained.

I have found that when using current of a frequency of about 100,000 cycles per second at a voltage of about 5 to 10 volts, with a sufiicient current, sa about 50 amperes, milk can be heated to t e boiling point in a few seconds without any noticeable coating of *the electrodes. Of course, the articular frequency and volta e which may e used in any given case wil depend on the, conditions. I desire by the appended claims to cover in general the heatmg of liquids containing in suspension or solution materials which are sensitive to heat by electric currents having a frequency so high that deposition does not occur upon the electrodes.

What I claim as-new and desire to secure by Letters Patent of the United States, is

1. The method of heating an emulsion by passage of electric current between electrodes in contact with said emulsion which consists in varying the polarity of said current at-a sufficiently high rate to prevent the deposition of the discontinuous phase of said emulsion upon said electrodes.

2. The method of heating milk by passage of electric current between electrodes which are in electric contact with said milk, which consists in applyin -a current which varies in polarity at a'su ciently high rate to revent substantially the deposition of mil solids u on'said electrodes.

3. The met 10d of heating a liquid containing carbonizable material which consists in conducting high frequency-current therethrough.

4. he method of heating a liquid containing carbonizable material, which consists in bringing said liquid into contact with electrodes connected to an electric circuit and generating in said circuit electric currents of sufiiciently high frequency to prevent adhesion of carbonizable material to said electr'odes 5. An apparatus for heating liquids which are decomposable at high temperature comrising'a container, electrodes therefor makmg contact with the liquidto be heated and means for supplying high frequency to said electrodes.

In witness whereof, I have'hcreunto set my hand this 20th day of November 1923.

. ALBERT \V. HULL.

Referenced by
Citing PatentFiling datePublication dateApplicantTitle
US2417953 *Jun 2, 1944Mar 25, 1947Stupakoff Ceramic Mfg CoHigh temperature electrically-heated furnace
US2422525 *Jul 31, 1942Jun 17, 1947Rca CorpRadio-frequency electric field bonding apparatus
US2425422 *Jun 30, 1943Aug 12, 1947Arnanz LauraElectrical apparatus for disinfecting casings (intestines), especially catgut
US2443594 *Apr 2, 1943Jun 22, 1948Bell Telephone Labor IncApparatus for heating dielectric materials
US2446557 *Dec 30, 1944Aug 10, 1948Induction Heating CorpDielectric heating of emulsions
US2550584 *Feb 3, 1949Apr 24, 1951Mittelmann EugeneMilk pasteurization method and apparatus
US2564675 *Apr 12, 1946Aug 21, 1951Crook Louis HHigh-frequency power radiating and distributing means for antenna and heating systems
US2569075 *Mar 21, 1946Sep 25, 1951Schade Arthur LPrevention of enzymatic discoloration of potatoes
US2576862 *Jun 11, 1946Nov 27, 1951Electronic Chemical EngineerinMethod and apparatus for preserving foodstuffs
US2577220 *Aug 27, 1945Dec 4, 1951Winfree Robert NProcess for raising dough temperatures
US2614938 *Aug 19, 1949Oct 21, 1952Meehan John JMethod for selective sterilization of food products
US5288471 *Jul 13, 1992Feb 22, 1994Officine De Cartigliano S.P.A.Apparatus for preserving biological products
US5290583 *Apr 2, 1992Mar 1, 1994David ReznikMethod of electroheating liquid egg and product thereof
US5415882 *Jan 22, 1993May 16, 1995Knipper; Aloysius J.Producing extended refrigerated shelf life food without high temperature heating
US5533441 *Mar 8, 1995Jul 9, 1996Reznik; DavidApparatus for rapidly cooling liquid egg
US5562024 *Jun 6, 1995Oct 8, 1996Polny, Jr.; Thaddeus J.Apparatus for electroheating food employing concentric electrodes
US5571550 *Jun 3, 1993Nov 5, 1996Polny, Jr.; Thaddeus J.Methods for electroheating food employing concentric electrodes
US5607613 *Jun 6, 1995Mar 4, 1997Reznik; DavidElectroheating of food products using low frequency current
US5609900 *Mar 21, 1996Mar 11, 1997Reznik; DavidElectroheating of food products using low frequency current
US5630360 *Mar 18, 1996May 20, 1997Polny, Jr.; Thaddeus J.Apparatus for electroheating food employing concentric electrodes
US5636317 *May 30, 1995Jun 3, 1997Reznik; DavidElectroheating apparatus and methods
US5670198 *Aug 10, 1995Sep 23, 1997Reznik; DavidMethod for rapidly cooling liquid egg
US5741539 *Mar 18, 1996Apr 21, 1998Knipper; Aloysius J.Shelf-stable liquid egg
US5758015 *Mar 18, 1996May 26, 1998Polny, Jr.; Thaddeus J.Methods and apparatus for electroheating food employing concentric electrodes
US5768472 *Jun 2, 1995Jun 16, 1998Reznik; DavidApparatus and methods for rapid electroheating and cooling
US5771336 *Mar 18, 1996Jun 23, 1998Polny, Jr.; Thaddeus J.Electrically stable methods and apparatus for continuously electroheating food
US5863580 *Jun 27, 1997Jan 26, 1999Reznik; DavidElectroheating methods
US5914255 *Mar 5, 1997Jun 22, 1999Grae; Joel B.Temperature shock method and apparatus
US5962288 *Mar 5, 1997Oct 5, 1999Belloch Corp.Method for treating biological cells in a degassed medium by rapid heating
US7037694Jun 24, 2002May 2, 2006I. Belloch Corp.Method for treating liquid materials
Classifications
U.S. Classification392/312, 99/453, 392/322, 99/451, 392/321
International ClassificationH05B6/48, H05B6/00
Cooperative ClassificationH05B6/48
European ClassificationH05B6/48