Profiling, modeling and monitoring temperature and heat flow in meat or food items in a cooking process
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Solution Overview
Problem
Existing cooking technologies lack the ability to fully analyze and model the cooking process, leading to non-repetitive and non-controlled cooking results, as well as inefficient energy consumption.
Innovation Solution
A method and system for controlled and calculated cooking of meat items, involving real-time temperature modeling and heat flow monitoring using a 3D mathematical model and finite element method, allowing for automatic cooking without human or sensor intervention.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional cooking methods are used, then cooking process is simple and easy to operate, but cooking results are non-repetitive and non-controlled
Solution Approach 1:
The system performs preliminary measurements of initial conditions (meat temperature, dimensions, heat capacity, thermal conductivity) before cooking begins. This preliminary data collection enables the mathematical model to predict temperature distribution and cooking time accurately, ensuring consistent results while automating the cooking process.
Solution Approach 2:
The system continuously monitors temperature at multiple points during cooking and feeds this information back to the control unit. The control unit compares actual temperatures with predicted temperatures from the mathematical model and adjusts heating parameters in real-time, ensuring cooking results match the desired outcome consistently.
2Loss of energy
If traditional cooking monitoring is used, then energy consumption is high, but cooking process control is insufficient
Solution Approach 1:
The system transitions from single-point temperature measurement to three-dimensional temperature field mapping using multiple sensors positioned at different locations and depths. This dimensional expansion enables precise tracking of heat distribution throughout the meat, optimizing energy usage by identifying exactly where and when heat is needed.
Solution Approach 2:
The system dynamically adjusts monitoring and heating intensity based on real-time temperature data and the calculated thermal state of the meat. As the meat approaches the target temperature, the system reduces heating intensity and monitoring frequency, minimizing energy consumption while maintaining precise control over the cooking process.
3Extent of automation
If manual cooking intervention is used, then cooking process is flexible, but labor requirement is high
Solution Approach 1:
The system performs self-measurement of initial conditions, self-calculation of cooking parameters using the mathematical model, and self-adjustment of heating intensity throughout the cooking process. The automated flipping mechanism and timing system operate without human intervention, achieving high automation while maintaining ease of operation through centralized control.
4Productivity
If single-item cooking is used, then cooking process is simple to manage, but productivity is low
Solution Approach 1:
The system divides the cooking space into multiple independent zones, each equipped with its own heating elements and temperature sensors. Each meat item is assigned a dedicated control profile that calculates and manages its own cooking process independently, allowing multiple items to be cooked simultaneously without interference while maintaining individualized temperature control.
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
This approach enables optimal cooking results by dynamically monitoring and adjusting cooking parameters, minimizing energy consumption, and allowing for simultaneous cooking of multiple items with individualized cooking plans.
Implementation Method 1
a heating element positioned below the cooking surface and controllable to provide a selected temperature profile over time
Implementation Method 2
a optical head positioned above the cooking surface and in communication with the processor, the optical head including a thermal sensor
Implementation Method 3
the optical head including a thermal sensor that is configured to scan a surface of the food item
Data Source
AI summary
The invention pertains to system and method for profiling, modeling and monitoring temperature and heat flow in a meat piece or food item in a cooking by placing the item on a flat surface of a cooking device in a sufficiently visible way for monitoring with an optical head, collecting data with suitable sensors and mirrors, such as IR sensor, visible range sensor, high resolution Lidar sensor, laser or LED device with different color options that has a collimated beam, scanning with a scanning mechanism, measuring temperature of bottom and upper surfaces of the item, modeling the item with a 3D as horizontally oriented equithermal slices and perpendicularly non-equithermal relative each other, and calculating temperature of these slices, particularly Tcore of a central slice.