Prototype of Heating Device for Low-Temperature Cooking Using Dielectric Heating

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 is associated with challenges, including the necessity for substantial quantities of water. The proposed low-temperature cooking method utilizes dielectric heating, which involves the application of an electric current directly through the food, thereby circumventing the issues associated with conventional methods. In this study, a heating circuit was prototyped to implement the low-temperature cooking method through dielectric heating. Additionally, we confirmed that commercially available salmon can be heated using the prototype circuit.