FIELD: heating.
SUBSTANCE: invention relates to method (100) and a device for controlling the heating of food ingredients. Method comprises step (110) for measuring the energy absorption spectrum of food ingredients in a predetermined radio frequency range. Method also comprises identification step (120), in said predetermined radio frequency range, a radio frequency at which food ingredients have a maximum energy absorption. Method also comprises step (130) for influencing the food ingredients by an electric field, the electric field having a radio frequency corresponding to said radio frequency, at which food ingredients have the maximum energy absorption. Measurement step (110) comprises, for a plurality of selected radio frequencies in said predetermined radio frequency band, various steps.
EFFECT: invention makes it possible to reduce the heating time of food ingredients.
9 cl, 8 dwg
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