3D-Scanning Oven for Nonintrusive Cooking Evaluation
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Solution Overview
Problem
Cooking in an oven is challenging due to the difficulty in determining completion without opening the door, risking interruption of the cooking cycle and potential burns, and users lack specific information about cooking temperatures and times, relying on potentially inaccurate recipe books.
Innovation Solution
An oven equipped with a three-dimensional scanning system and weight sensors that detect food characteristics, allowing for non-intrusive monitoring of food volume, shape, weight, and nutritional values, providing users with essential cooking information through image recognition and database comparison.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of information
If the user opens the door to directly observe the food, then the user can evaluate the actual degree of cooking, but the cooking cycle is interrupted in an uncontrolled manner and the user risks burns and scalds
Solution Approach 1:
The patent replaces the mechanical action of opening the door with optical sensors (camera) and processing systems that capture images through the transparent door and analyze cooking progress digitally, eliminating the need to physically open the door while still providing cooking evaluation information
Solution Approach 2:
The patent introduces an intermediary system consisting of a camera, image processing unit, and display interface that mediates between the user and the food, allowing the user to observe cooking progress through processed visual information without direct exposure to high temperatures or interruption of the cooking cycle
2Loss of information
If the user relies on recipe books to determine cooking temperatures and times, then the user has cooking guidance, but the information may be inaccurate or inadequate for specific characteristics of the food and oven
Solution Approach 1:
The patent implements a feedback system where sensors continuously monitor food characteristics (weight, volume, shape) and cooking conditions (temperature, time), and this real-time data is fed back to adjust cooking parameters dynamically, ensuring accuracy specific to the actual food and oven interaction rather than relying on generic recipe book information
Solution Approach 2:
The oven system performs self-measurement and self-adjustment of cooking parameters by using integrated sensors to automatically detect food characteristics and modify cooking conditions, eliminating the need for external recipe book information and ensuring parameters are optimized for the specific food-oven combination
3Loss of information
If a three-dimensional scanning system is added to detect food characteristics, then the user obtains important information about food volume and shape, but the device complexity increases
Solution Approach 1:
The patent integrates multiple sensing functions (weight measurement, volume detection, shape analysis) into a unified sensor system that performs multiple measurements simultaneously or sequentially, reducing the need for separate dedicated devices and managing complexity through functional integration
Solution Approach 2:
The patent combines multiple sensing capabilities (camera for visual inspection, weight sensors, volume sensors) into an integrated monitoring system that operates together to provide comprehensive food characteristic information, merging data collection and processing functions to manage system complexity
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables reliable evaluation of food characteristics and cooking conditions without opening the oven door, improving user interaction and cooking outcomes by providing accurate cooking time and temperature information, enhancing safety and deterministic cooking processes.
Implementation Method 1
a three-dimensional scanning system configured for acquiring information about the volume and/or shape of a food positioned in the heated cavity of the oven
Implementation Method 2
at least one weight sensor configured for detecting the weight of a food positioned on a shelf supported by supporting means positioned in the heated cavity of the oven
Data Source
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AI summary
The present invention relates to an oven (101) comprising a heated cavity (102) for cooking a food (201), which comprises a three-dimensional scanning system (106) configured for acquiring information about the volume and/or shape of a food (201) positioned in the heated cavity (102).