Super Heated Steam-DBD Plasma Synergy for Cooking Ovens
C. Gay1, T. Nakajima2, G. Prieto1, M. Kuzumoto3, K. Takashima2, and A. Mizuno2
1Department of Environmental and Life Sciences, Toyohashi University of Technology, Japan, on leave from the National University of Tucuman, Argentine
2Department of Environmental and Life Sciences, Toyohashi University of Technology, Japan
3Power Electronics Technology Laboratory, Advanced Technology R&D Center, Mitsubishi Electric Corporation, Japan
Abstract- The commercial domestic oven HEALSIO AX-2000, Sharp Co. with the modification of a dielectric barrier discharge non-thermal plasma reactor, adapted in its interior, was used to study the synergetic assistance in between the super heated steam (SHS) and the dielectric barrier discharge (DBD) plasma for the joint cooking action, as well as looking for an innovative advantage to improve the cooking, reducing the cooking-time and at the same time improving the quality of the food resulting with less dryness, less fat and better roasted finish of the food.
Keywords- Plasma cooking, super heated steam, dielectric barrier discharge, non-thermal plasma