Prototyping of Circuit for a Low-Temperature Cooking Device Using Dielectric Heating and Reduction of Conducted Disturbances

In recent years, low-temperature cooking has emerged as a novel culinary technique. Sous-vide cooking, a conventional low-temperature cooking technique, yields a distinctive texture by heating food at low temperatures in a water bath. However, this method presents several challenges, including the necessity for substantial amounts of water and energy. The proposed lowtemperature cooking method utilizes dielectric heating, which applies an electric current directly through the food, thereby circumventing issues associated with conventional methods. In this study, we prototyped a new low-temperature cooker using dielectric heating and investigated its heating characteristics using commercially available chicken breast. Consequently, the internal temperature of the food increased by 10.5 °C in 5 min, confirming that the prototype device could easily heat the food. In addition, as an electromagnetic compatibility measure, we measured electromagnetic disturbance waves propagating through power lines, and by using a noise filter, we were able to significantly reduce the noise level to within the limits specified in CISPR Pub. 11.