※「Hydrogen Cooking」Patent Pending
Water vapor derived from the bonding of H₂ and O₂ molecules prevents evaporation of the moisture content of food cells and scorching of food
Hydrogen flame for cooking is a borderless and an universal recipe. It can apply to carbohydrates foods such as toast and grilled rice balls along with meat, fish and vegetables. Perfect recipe for deep-fry foods like pork cutlets. Absolutely no oil needed yet retaining its crispness and tenderness. It’s amazing!! A healthy and low fat recipe is one of many advantages for our hydrogen cooking.
As the spectrum shown on pic.B, hydrogen flame consists of a broad region of the spectrum from ultraviolet to microwave. A flame, visible and gaseous part of a fire, caused by a highly exothermic reaction. Fossil fuel burning produces a lean fully oxygen mixed blue flame with no soot as a picture shown on pic.A. Visible blue flame is created by the sufficient energy in the flame which stimulates and brings the electrons in the transient reaction intermediates such as CH and C₂ to an excited state. Besides high combustion temperature, a flame is required to have specific spectra such as infrared ray and microwave to improve heat transfer, therefore food will be cooked through fast and easy. In this sense, a flame #1 in pic.A is more ideal to disperse infrared ray even though its incomplete combustion produces a yellow sooty diffusion flame with low combustion temperature. On the contrary, dispersing infrared ray and microwave is an significant characteristic of hydrogen flame.(flame #4) Joint research with Tokyo University of Agriculture is in progress to elucidate the mechanism of hydrogen flame.
Food will be cooked from its surface and gradually through its core. Consuming more time to cook through comparing to hydrogen combustion. Fossil fuel combustion heat dries up the moisture content of food cells and eventually leaves scorches on food surface.
Food will be cooked gradually from inside to outside. Infrared ray and microwave penetrate to the core of food to cook through faster while preserving food moisture. Water vapor derived from the bonding of H₂ and O₂ molecules prevents evaporation of the moisture content of food cells and scorching of food, therefore, food will be cooked nice and tender.