Ultrasonic cooking device and ultrasonic cooking method

Abstract

The present invention provides an ultrasonic cooking device and an ultrasonic cooking method. The ultrasonic cooking device includes a carrier, an ultrasonic detector, an ultrasonic heater, and a computing processor. The carrier is used to accommodate food. The ultrasonic detector is located above the carrier and is used to scan the carrier to obtain multiple detection images related to the food. The ultrasonic heater is located above the carrier and provides a fixed-point heat focusing function. The computing processor is electrically connected to the ultrasonic detector and the ultrasonic heater. The computing processor drives the ultrasonic heater to perform the fixed-point heat focusing function on the food based on the multiple detection images. In this way, the heating rate can be effectively improved.

Description

Technical Field

[0001] The present invention relates to an ultrasonic cooking device and an ultrasonic cooking method, and in particular to an ultrasonic cooking device and an ultrasonic cooking method for heating food by using a fixed-point heat gathering function. Background Art

[0002] Shufei cooking is a recently emerging cooking technique that utilizes low-temperature vacuum heating to preserve the original flavor of ingredients while avoiding the loss of nutrients caused by overcooking at high temperatures. Traditional Shufei cooking uses a heating rod as the cooking heat source. Ingredients are sealed in a plastic bag and vacuumed to create a vacuum. Water is then used as the medium for continuous heating to cook the ingredients. Limited by the medium's transfer speed and the thickness of the ingredients, traditional Shufei cooking requires a long time to fully heat the food, resulting in low adoption and high costs.

[0003] Therefore, it is necessary to design a novel ultrasonic cooking device and ultrasonic cooking method to overcome above-mentioned defectives. Summary of the Invention

[0004] The object of the present invention is to provide an ultrasonic cooking device and an ultrasonic cooking method, which can effectively improve the heating rate.

[0005] To achieve the above object, the present invention provides an ultrasonic cooking device, characterized by comprising:

[0006] A carrier platform for accommodating food; an ultrasonic detector located above the carrier platform, the ultrasonic detector being used to scan the carrier platform to obtain multiple detection images related to the food; an ultrasonic heater located above the carrier platform, the ultrasonic heater providing a fixed-point heat focusing function; and a computing processor electrically connected to the ultrasonic detector and the ultrasonic heater, the computing processor driving the ultrasonic heater to perform the fixed-point heat focusing function on the food according to the multiple detection images.

[0007] Preferably, the computing processor analyzes the plurality of detection images to obtain acoustic impedance differences of the food at different cross sections, and calculates tissue density of the food at each cross section based on the acoustic impedance differences.

[0008] Preferably, the computing processor uses image analysis technology to obtain the grayscale value and contour of each area in the plurality of detection images to determine the constituent substances of the food in each cross section.

[0009] Preferably, the computing processor stacks the plurality of detection images to form a three-dimensional model corresponding to the food, and sets corresponding focusing energy parameters at coordinate positions of the three-dimensional model.

[0010] Preferably, the computing processor drives the ultrasonic heater to perform the fixed-point heat focusing function at the coordinate position of the food with the corresponding focused energy parameter.

[0011] Preferably, the computing processor adjusts the output power of the ultrasonic heater applied to the coordinate position of the food according to the focused energy parameter of the three-dimensional model.

[0012] Preferably, the computing processor has a storage function for storing a table of focused energy required for different components of various food categories.

[0013] Preferably, it also includes an operation interface, which is electrically connected to the operation processor, and is used to input operation instructions. The operation processor drives the ultrasonic heater to perform the fixed-point heat focusing function according to the pre-selected food category provided by the operation instruction, and the focusing energy meter corresponding to the pre-selected food category.

[0014] Preferably, the computing processor divides the food into a plurality of sections, and the computing processor drives the ultrasonic heater to perform the fixed-point heat focusing function on the plurality of sections along a specific direction.

[0015] Preferably, the method further comprises: a thermal imager electrically connected to the computing processor, wherein the thermal imager is used to obtain thermal imaging information of the food.

[0016] Preferably, the computing processor uses the thermal imaging information to adjust the heating direction and / or heating intensity applied by the ultrasonic heater to the food.

[0017] Preferably, the ultrasonic detector and the ultrasonic heater are respectively disposed on the fixing member of the supporting platform in a replaceable manner.

[0018] Preferably, the ultrasonic detector and the ultrasonic heater are simultaneously arranged on a moving mechanism of the supporting platform, and the computing processor drives the moving mechanism to direct one of the ultrasonic detector and the ultrasonic heater toward the food on the supporting platform.

[0019] Preferably, a heat-conducting medium is further included, the supporting platform accommodates the heat-conducting medium, and the ultrasonic heater heats the heat-conducting medium to keep the food at a constant temperature.

[0020] The present invention provides an ultrasonic cooking method, characterized in that the method includes: using an ultrasonic detector to scan and establish a three-dimensional model of food; analyzing the three-dimensional model to obtain the tissue structure and density of each part of the food; selecting a corresponding focused energy table according to the food; calculating the output power required by the ultrasonic heater to perform a fixed-point heat focusing function; and activating the fixed-point heat focusing function to heat the food.

[0021] Preferably, the method further includes: driving the ultrasonic detector to scan the food to obtain a plurality of detection images; stacking the plurality of detection images to form a three-dimensional model corresponding to the food, wherein the plurality of detection images of the food represent different cross-sections of the three-dimensional model; dividing each detection image into a plurality of regions; utilizing image analysis technology to obtain grayscale values and contours of each region in the plurality of detection images; analyzing acoustic impedance differences between the regions at different cross-sections; determining the tissue structure and density of each region of the three-dimensional model at the different cross-sections; and correspondingly focusing energy parameters based on the density.

[0022] Preferably, the method further includes: adjusting the output power of the ultrasonic heater at each coordinate position of the three-dimensional model of the food according to the focusing energy parameters of each area of the different cross-sections; and performing the fixed-point heat focusing function on each area of the different cross-sections along a specific direction.

[0023] Compared to the prior art, the present invention provides an ultrasonic cooking device and ultrasonic cooking method. The ultrasonic cooking device includes a platform for holding food; an ultrasonic detector located above the platform, which scans the platform to obtain multiple detection images related to the food; an ultrasonic heater located above the platform, which provides a targeted heat focusing function; and a processor electrically connected to the ultrasonic detector and the ultrasonic heater. The processor drives the ultrasonic heater to perform the targeted heat focusing function on the food based on the multiple detection images. The ultrasonic cooking device can precisely target heat based on the appearance and thickness of the food. Transmitting ultrasound through a heat-conducting medium not only effectively reduces heating time but also ensures rapid and even heating of the food's interior and exterior, preserving its original flavor. Furthermore, the ultrasonic cooking device focuses heat on a specific location within the food. Regardless of whether the food is sealed in a plastic bag, the ultrasonic cooking device does not heat the bag, effectively preventing the release of plasticizers that could cause health problems in the user. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 FIG. 1 is a schematic diagram of an ultrasonic cooking device according to a first embodiment of the present invention.

[0025] Figure 2 FIG. 1 is a schematic diagram of an ultrasonic cooking device according to a second embodiment of the present invention.

[0026] Figure 3 FIG. 4 is a functional block diagram of an ultrasonic cooking device according to an embodiment of the present invention.

[0027] Figure 4 FIG. 1 is a schematic diagram of a detection image obtained by the ultrasonic cooking device according to an embodiment of the present invention.

[0028] Figure 5Schematic diagram of the operation flow of the ultrasonic cooking device according to an embodiment of the present invention. DETAILED DESCRIPTION

[0029] The technical terms used in this specification refer to the customary terms in the technical field. If some terms are explained or defined in this specification, the interpretation of these terms shall be based on the explanations or definitions in this specification. Each embodiment of the present invention has one or more technical features. Under the premise of possible implementation, those with ordinary knowledge in this technical field may selectively implement some or all of the technical features in any embodiment, or selectively combine some or all of the technical features in these embodiments.

[0030] See also Figures 1 to 4 , Figure 1 FIG. 1 is a schematic diagram of an ultrasonic cooking device 10 according to a first embodiment of the present invention. Figure 2 FIG. 1 is a schematic diagram of an ultrasonic cooking device 10 ′ according to a second embodiment of the present invention. Figure 3 FIG. 1 is a functional block diagram of an ultrasonic cooking device 10 according to an embodiment of the present invention. Figure 4 This diagram illustrates a detection image I obtained by an ultrasonic cooking device 10 according to an embodiment of the present invention. The ultrasonic cooking device 10 may include a carrier 12, an ultrasonic detector 14, an ultrasonic heater 16, a computing processor 18, a memory module 20, an operating interface 22, and a thermal imager 24. Other detection or heating components may also be added depending on design requirements, and the present invention is not limited thereto. The ultrasonic cooking devices 10 and 10' include a carrier 12 for holding food. The ultrasonic detector 14 is located above the carrier 12 and is configured to scan the carrier 12 to obtain multiple detection images I associated with the food. The ultrasonic heater 16 is located above the carrier 12 and provides a targeted heat focusing function. The computing processor 18 is electrically connected to the ultrasonic detector 14 and the ultrasonic heater 16 and, based on the multiple detection images I, drives the ultrasonic heater 16 to perform the targeted heat focusing function on the food. In the first embodiment, components with the same numbers as those in the second embodiment have the same structure and function, and thus will not be described again.

[0031] In a first embodiment, the ultrasonic cooking device 10 may be provided with a fixing member 26 on the carrier 12. The ultrasonic detector 14 and ultrasonic heater 16 are each replaceably mounted on the fixing member 26, for example, using screws, latches, clips, or other components for fastening. The user can manually remove and install the ultrasonic detector 14 and ultrasonic heater 16 from the fixing member 26 according to application requirements. In a second embodiment, the ultrasonic cooking device 10' is provided with a carrier 12 movable mechanism 28. The ultrasonic detector 14 and ultrasonic heater 16 are both mounted on the movable mechanism 28. The ultrasonic cooking device 10' can analyze user input control commands or the detection results of the ultrasonic detector 14 to determine whether to activate the movable mechanism 28 to adjust the angle of the ultrasonic detector 14 and ultrasonic heater 16 relative to the carrier 12.

[0032] The carrier 12 may have a structure such as a receiving trough, a protruding boss, or a supporting surface for placing food F. The ultrasonic detector 14 may be placed above the carrier 12 via a fixing member 26 or a movable mechanism 28 to scan the carrier 12 to obtain multiple detection images I associated with the food F. The ultrasonic heater 16 may be placed above the carrier 12 via a fixing member 26 or a movable mechanism 28 to provide a fixed-point heat focusing function. The memory module 20 may store a table of focused energy required for different components of various food categories, such as different focused energy parameters for the lean and fat areas of beef or pork, and the meaty and shell / cortical areas of fish, shrimp, or crab. The memory module 20 may be a built-in unit of the computing processor 18, or a memory independent of the computing processor 18.

[0033] The operating interface 22 may be a keyboard, mouse, or touch screen. The user can use the operating interface 22 to input operating instructions, such as executing the ultrasonic detection function, the ultrasonic heating function, or selecting an ingredient category. The thermal imager 24 is used to obtain thermal imaging information of the ingredient F to determine whether to stop or continue heating. The computing processor 18 can be electrically connected to the ultrasonic detector 14, the ultrasonic heater 16, the memory module 20, the operating interface 22, and the thermal imager 24. The computing processor 18 can analyze the operating instructions received by the operating interface 22, obtain the pre-selected ingredient category, and retrieve the corresponding focusing energy table from the memory module 20. The computing processor 18 then drives the ultrasonic heater 16 to perform a targeted heat focusing function on the ingredient F based on the multiple detection images I. Furthermore, the computing processor 18 can analyze the thermal imaging information to adjust the heating direction and / or heating intensity applied to the ingredient F by the ultrasonic heater 16 accordingly.

[0034] See also Figure 4 and Figure 5 , Figure 5The following is a schematic diagram of the operating process of the ultrasonic cooking device 10 according to an embodiment of the present invention. First, steps S100 and S102 are executed to scan the food F using the ultrasonic detector 14 to create a three-dimensional model. The detailed structure of the three-dimensional model is then analyzed to determine its tissue structure and density of each part. Next, step S104 is executed to determine the type and composition of the food F and select a corresponding focusing energy table from the memory module 20. Next, step S106 is executed to analyze the potential thermal diffusion effect of the food F and the focusing characteristics of the ultrasonic heater 16 to calculate the output power of the fixed-point heat focusing function. Finally, step S108 is executed to activate the fixed-point heat focusing function and heat the three-dimensional model of the food F.

[0035] Regarding steps S100 to S104, the computing processor 18 may first drive the ultrasonic detector 14 to move along the Z-axis to scan multiple detection images I of the food F in the XY plane. These multiple detection images I are then stacked to form a three-dimensional model corresponding to the food F. The multiple detection images I of the food F are considered different cross-sections of the three-dimensional model. The computing processor 18 may divide each detection image I into multiple regions and utilize image analysis technology to obtain the grayscale values and contours of each region in the multiple detection images I. The computing processor 18 analyzes the acoustic impedance differences between the regions in different cross-sections to determine the composition, tissue density, and shape of each region in the three-dimensional model. Different tissue densities require corresponding focused energy parameters to cook the food, so different coordinate positions of the three-dimensional model of the food F are assigned corresponding focused energy parameters.

[0036] Regarding steps S106 and S108, the processor 18 can adjust the output power of the ultrasonic heater 166 at each coordinate position of the three-dimensional model of the food F according to the focused energy parameters of each region of all cross-sections, thereby driving the ultrasonic heater 166 to perform a targeted heat focusing function on the food F with appropriate focused energy parameters. In particular, since the three-dimensional model of the food F is divided into multiple cross-sections, the processor 18 can drive the ultrasonic heater 166 to perform the targeted heat focusing function sequentially along each cross-section of the food F. Alternatively, the focus position of the ultrasonic heater 16 can be adjusted to generate a deeper downward heat diffusion. In other words, the ultrasonic heater 16 can be fixed at a certain angle, and simply adjusting the focus position can rotate the targeted heat focusing function to the upper and lower adjacent regions of several cross-sections, thereby effectively accelerating the heating speed. In addition, the computing processor 18 preferably performs a fixed-point heat focusing function on each row or row of areas of multiple sections along a specific direction D, for example, heating the first row area to the last row area of the first layer of section from left to right, and then heating the first row area to the last row area of the second layer of section; the actual heating direction should depend on system requirements.

[0037] In other possible implementation variations, the food F is placed in the trough of the carrier 12 without a heat-conducting medium. The ultrasonic heater 16 can directly focus heat on different cross-sections of the food F. Alternatively, the carrier 12 can further contain a heat-conducting medium, such as water, within the trough. After the ultrasonic heater 16 heats the food F, it can selectively heat the heat-conducting medium to maintain the food F at a constant temperature.

[0038] In the present invention, ultrasonic cooking devices 10 and 10' utilize a diagnostic ultrasonic probe as the ultrasonic detector 14, such as an arc-shaped ultrasonic probe, a linear ultrasonic probe, or a sector-shaped ultrasonic probe. This probe scans multiple XY plane detection images I along the Z-axis, varying in depth. Because the ultrasonic detection signal exhibits various acoustic impedance differences when passing through the various components of food F, different components appear as different grayscale images in the detection image I. This allows the tissue density of any portion of each cross-section of food F to be determined. Therefore, the multiple portions of the different cross-sections of food F can be viewed as different coordinate positions in a three-dimensional model. The tissue density of each portion has a corresponding focused energy parameter. Therefore, multiple plane detection images I can be stacked to form a three-dimensional model of food F. The focused energy parameters at all coordinate positions are then aggregated to form a focused energy table for the food F, generating a focused energy point matrix that matches the characteristics of the food F.

[0039] It's also worth noting that different tissue densities and composition ratios provide different heat transfer coefficients. For example, areas with a higher muscle ratio than fat ratio are more likely to focus and conduct energy, while areas with a higher fat ratio than muscle ratio are more difficult to focus and conduct energy. The amount of myoglobin and the fat content of meat also affect heating ease. For example, ingredients with more myoglobin have higher oxygen content and are therefore more difficult to heat, while ingredients with higher fat content also require higher melting points. Therefore, the energy focus tables and dot matrices required for various types of ingredients can be pre-stored in the memory module.

[0040] Ultrasonic cooking devices 10 and 10' determine the required heat transfer energy based on the type of food and its components, and calculate the relative energy required to evenly heat each part of the food F to determine the output power. Ultrasonic cooking devices 10 and 10' then utilize a ring-shaped focusing probe as an ultrasonic heater 16. The focusing probe can focus energy at a specific depth, allowing the ultrasonic heater 16 to adjust its output power and focal range based on the focused energy parameters at different coordinate positions of the three-dimensional model of the food F. For example, ultrasonic cooking devices 10 and 10' can use a 3x3 planar matrix as each heating unit. After the ultrasonic heater completes the targeted heat focusing in the first heating unit, it moves along a specific direction to the next heating unit for targeted heat focusing.

[0041] The matrix size and density of the heating units will vary depending on the type of food and the ease with which its components conduct heat. If food F is difficult to conduct heat, the ultrasonic heater 16 can provide higher heating power and a wider focal spot range, achieving a longer tail effect of the heat diffusion effect. The focal spot range refers to the size of the heat spot applied by the ultrasonic heater 16 on the food F; generally, the size of the focal spot is proportional to the heating power. Furthermore, the maximum distance between adjacent heating units can be designed to be the center diameter of the focal spot range, while the minimum distance can be designed to be the center radius of the focal spot range; actual applications are not limited to this.

[0042] In summary, the present invention provides an ultrasonic cooking device and ultrasonic cooking method. These devices utilize an ultrasonic detector to scan and create a three-dimensional model of food; analyze the three-dimensional model to determine the tissue structure and density of each part of the food; select a corresponding focused energy table based on the food; calculate the output power required for the ultrasonic heater to perform a targeted heat focusing function; and activate the targeted heat focusing function to heat the food. The ultrasonic cooking device can precisely focus heat based on the appearance and thickness of the food. Transmitting ultrasound through a heat-conducting medium not only effectively reduces heating time but also ensures rapid and even heating of the food's interior and exterior, preserving its original flavor. Furthermore, the ultrasonic cooking device focuses heat on a specific location within the food. Regardless of whether the food is sealed in a plastic bag, the ultrasonic cooking device does not heat the bag, effectively preventing the release of plasticizers that could cause health problems in the user.

[0043] Although the present invention is described in conjunction with the accompanying drawings, the embodiments disclosed in the drawings are intended to illustrate preferred embodiments of the present invention and should not be construed as limiting the present invention. For the purpose of clearly describing the required components, the proportions in the schematic drawings do not represent the proportional relationships of the actual components.

[0044] The present invention has been described with reference to the above embodiments. However, the above embodiments are merely exemplary embodiments of the present invention. It should be noted that the disclosed embodiments do not limit the scope of the present invention. On the contrary, modifications and improvements that do not depart from the spirit and scope of the present invention are intended to be protected by the present invention.

Claims

1. An ultrasonic cooking device, characterized in that: Include: A carrying table for placing food; an ultrasonic detector located above the carrier platform, configured to scan the carrier platform to obtain a plurality of detection images associated with the food; An ultrasonic heater is located above the carrier, and provides a fixed-point heat focusing function; and A computing processor is electrically connected to the ultrasonic detector and the ultrasonic heater. The computing processor drives the ultrasonic heater to perform the fixed-point heat focusing function on the food according to the multiple detection images. The computing processor divides the food into multiple sections and drives the ultrasonic heater to perform the fixed-point heat focusing function on each of the multiple sections along a specific direction.

2. The ultrasonic cooking device according to claim 1, wherein: The computing processor analyzes the plurality of detection images to obtain acoustic impedance differences of the food at different sections, and calculates tissue density of the food at each section according to the acoustic impedance differences.

3. The ultrasonic cooking device according to claim 1, wherein The computing processor obtains the grayscale value and outline of each area in the plurality of detection images by using image analysis technology to determine the composition of the food in each cross section.

4. The ultrasonic cooking device according to claim 3, wherein: The computing processor stacks the plurality of detection images to form a three-dimensional model corresponding to the food, and sets corresponding focusing energy parameters at coordinate positions of the three-dimensional model.

5. The ultrasonic cooking device according to claim 4, wherein: The computing processor drives the ultrasonic heater to perform the fixed-point heat focusing function at the coordinate position of the food with the corresponding focused energy parameter.

6. The ultrasonic cooking device according to claim 4, wherein: The computing processor adjusts the output power of the ultrasonic heater applied to the coordinate position of the food according to the focusing energy parameter of the three-dimensional model.

7. The ultrasonic cooking device according to claim 1, wherein: The computing processor has a storage function for storing a focused energy table required for different components of various food categories.

8. The ultrasonic cooking device according to claim 7, wherein: The ultrasonic heater further includes an operation interface electrically connected to the operation processor, and the operation interface is used to input an operation instruction. The operation processor drives the ultrasonic heater to perform the fixed-point heat focusing function according to the pre-selected food category provided by the operation instruction, using the focused energy meter corresponding to the pre-selected food category.

9. The ultrasonic cooking device according to claim 1, wherein: Also includes: The thermal imager is electrically connected to the computing processor and is used to obtain thermal imaging information of the food.

10. The ultrasonic cooking device according to claim 9, wherein: The computing processor uses the thermal imaging information to adjust the heating direction and / or heating intensity applied by the ultrasonic heater to the food.

11. The ultrasonic cooking device according to claim 1, wherein: The ultrasonic detector and the ultrasonic heater are respectively arranged on the fixing member of the carrying platform in a replaceable manner.

12. The ultrasonic cooking device according to claim 1, wherein: The ultrasonic detector and the ultrasonic heater are simultaneously arranged on a moving mechanism of the carrying platform, and the computing processor drives the moving mechanism to make one of the ultrasonic detector and the ultrasonic heater face the food on the carrying platform.

13. The ultrasonic cooking device according to claim 1, wherein: The food material also includes a heat-conducting medium. The supporting platform accommodates the heat-conducting medium. The ultrasonic heater heats the heat-conducting medium to keep the food material at a constant temperature.

14. An ultrasonic cooking method, characterized in that: The method includes: Use ultrasonic detectors to scan and create three-dimensional models of food ingredients; Analyzing the three-dimensional model to obtain the tissue structure and density of each part of the food; Select the corresponding focused energy table based on the food; Calculate the output power required for the ultrasonic heater to perform the fixed-point heat collection function; Activate the fixed-point heat concentration function to heat the food; Dividing the food into multiple sections; as well as The ultrasonic heater is driven to perform the fixed-point heat focusing function on the plurality of cross sections along a specific direction.

15. The ultrasonic cooking method according to claim 14, wherein: The method also includes: driving the ultrasonic detector to scan the food to obtain a plurality of detection images; stacking the plurality of detection images to form the three-dimensional model corresponding to the food, wherein the plurality of detection images of the food represent different cross-sections of the three-dimensional model; dividing each detection image into a plurality of regions; Using image analysis technology to obtain the grayscale value and contour of each area of the multiple detection images; Analyze the acoustic impedance differences of various regions in the different sections; determining the tissue structure and the density of each region of the three-dimensional model at the different cross-sections; and According to this density corresponds the focusing energy parameter.

16. The ultrasonic cooking method according to claim 15, wherein: The method also includes: adjusting the output power of the ultrasonic heater at each coordinate position of the three-dimensional model of the food according to the focused energy parameters of the regions of the different cross sections; and The fixed-point heat focusing function is performed on each area of the different cross-sections along a specific direction.

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