SBIR Phase I: Novel Optical Materials for Cooking Fast Foods without Fryer Oils

Award Information
Agency: National Science Foundation
Branch: N/A
Contract: 1314426
Agency Tracking Number: 1314426
Amount: $149,927.00
Phase: Phase I
Program: SBIR
Awards Year: 2013
Solicitation Year: 2012
Solicitation Topic Code: NM
Solicitation Number: N/A
Small Business Information
3101 111th Street SW, Suite R, Everett, WA, 98204-3590
DUNS: 078568778
HUBZone Owned: N
Woman Owned: N
Socially and Economically Disadvantaged: N
Principal Investigator
 Luke Ferguson
 (206) 795-8925
 info@C12Materials.com
Business Contact
 Luke Ferguson
Phone: (206) 795-8925
Email: info@C12Materials.com
Research Institution
 Stub
Abstract
This Small Business Innovation Research (SBIR) Phase I project will develop innovative optical materials with the potential to revolutionize fried food production and numerous other industries. A new technology is needed to solve health and safety risk problems that are associated with oil immersion cooking. Oil immersion cooking results in unacceptably large increases in absorbed oil and fat content in fried foods. The research objective is to develop an oil-less frying technique based on spectrally selective infrared light. Conventional infrared heating elements are poorly suited to these frying applications because they are not spectrally selective and emit large portions of their energy at longer wavelengths that quickly scorch and damage food products. This research will develop a series of advanced ceramic materials, which when heated only emit light at selective shorter infrared wavelengths that are useful in frying fast foods. If successful, this research will result in array of materials which can rapidly and efficiently fry foods that are tasty, without the need for oil, while using less energy and costing less than traditional oil immersion cooking. The broader impact/commercial potential of this project will be in the food industry. The commercial focus will initially be on cooking fast foods without fryer oils. French fries, for example, can absorb 30% by weight of the cooking oil used in deep frying. This new infrared cooking technology has the potential to significantly reduce society?s consumption of deep fryer oils and fats which are a major contributor to the obesity epidemic. Cooking using wavelength-selective infrared light energy has the potential to achieve superior or comparable taste quality without the absorbed oil. This technology will also enhance scientific and technological understanding in the areas of food processing, bulk drying, and sterilization. Many other important applications exist for true wavelength selective infrared emitting materials that do not radiate energy at wavelengths which overheat, burn, or destroy valuable food characteristics during processing.

* Information listed above is at the time of submission. *

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