3D Thermal Model for Non-Contact Internal Food Temperature Estimation
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Solution Overview
Problem
Existing techniques for estimating internal food material temperatures during cooking, such as those using surface sensors, are not suitable for cooking methods like frying pans due to hygiene concerns and limited accuracy, especially for large individual differences in food materials.
Innovation Solution
An information processing apparatus that constructs a three-dimensional model of the cooking object based on sensor data from cameras and thermographic sensors, performing thermal conduction analysis to estimate internal temperatures without direct contact, allowing for non-destructive and accurate temperature monitoring.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a probe thermometer is inserted into the meat to measure internal temperature, then temperature measurement accuracy is improved, but hygiene risk and meat juice leakage increase
Solution Approach 1:
The patent replaces the mechanical probe insertion method with an optical measurement system. A camera captures images of the cooking object's surface, and image processing algorithms estimate the internal temperature based on surface temperature distribution and cooking time, eliminating the need for physical contact with the food
Solution Approach 2:
The patent introduces an intermediary computational model that acts as a mediator between surface observations and internal temperature estimation. The system uses surface temperature data from thermal imaging and cooking parameters to calculate internal temperature without direct measurement, avoiding contamination while maintaining accuracy
2Measurement precision
If sensors are arranged on top surface and side surface to perform thermal conduction analysis, then internal temperature estimation capability is improved, but bottom surface temperature measurement accuracy deteriorates due to inability to directly detect
Solution Approach 1:
The patent transitions from two-dimensional surface sensor arrangements to three-dimensional thermal field reconstruction. By capturing thermal data from multiple angles and time points, and applying thermal conduction analysis, the system reconstructs the complete three-dimensional temperature distribution including the previously inaccessible bottom surface
Solution Approach 2:
The patent performs preliminary thermal conduction analysis during the cooking process using available surface data, rather than waiting for direct bottom surface measurements. This allows the system to predict bottom surface temperature evolution based on heat transfer principles and observed surface temperature changes
3Ease of operation
If manual pressing with fingers is used to judge cooking degree, then cooking skill judgment is improved, but measurement objectivity and consistency deteriorate due to large individual differences in food materials
Solution Approach 1:
The system enables self-service temperature monitoring where the cooking object itself provides the measurement data through its surface thermal characteristics. The camera and image processing system automatically track temperature changes without requiring human intervention or subjective judgment
Solution Approach 2:
The patent implements continuous feedback through real-time thermal imaging and automated image processing. The system continuously monitors surface temperature distribution, compares it against target cooking states, and provides objective feedback on cooking progress, replacing subjective tactile judgment with quantifiable thermal data
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 precise internal temperature estimation of food materials during cooking, improving cooking control and hygiene by using a non-contact, non-destructive method suitable for various cooking techniques, including frying pans.
Implementation Method 1
a thermographic sensor 3 that images the work area and acquires a thermal image
Implementation Method 2
an internal temperature estimation unit that estimates an internal temperature of the cooking object by performing thermal conduction analysis based on the three-dimensional model
Data Source
AI summary
The present technology relates to an information processing apparatus, an information processing method, and a program capable of appropriately estimating an internal temperature of a food material being heated.An information processing apparatus according to the present technology includes: a construction unit that constructs a three-dimensional model representing a shape and a temperature distribution of a cooking object on the basis of sensor data acquired by sensors that measure states of a cooking utensil and the cooking object; and an internal temperature estimation unit that estimates an internal temperature of the cooking object by performing thermal conduction analysis based on the three-dimensional model. The present technology can be applied to a cooking assistance system that assists cooking work by a cook.