Air sous-vide
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Solution Overview
Problem
Traditional sous-vide cooking methods rely on water-baths for precise temperature control, which limits the application of convection and radiation heat transfer, whereas food cooking in air environments requires more efficient and uniform heat distribution for consistent results.
Innovation Solution
Implementing a PID algorithm for precise temperature control using convection heating and air circulation within an oven cavity, allowing for sous-vide style cooking with air as the medium, which utilizes convection as the primary heat transfer method, ensuring uniform and consistent temperature regulation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If water-bath is used for sous-vide cooking, then precise temperature control is achieved, but heat transfer efficiency is limited
Solution Approach 1:
The patent changes the physical state of the cooking medium from liquid (water-bath) to gas (air), and implements multi-stage temperature control with different target temperatures for different cooking phases. The system uses PID algorithms to dynamically adjust heating parameters, transitioning from high-temperature initial heating to precise low-temperature maintenance, thereby achieving both efficient heat transfer and precise temperature control
Solution Approach 2:
The patent implements periodic action through multi-stage cooking processes with distinct temperature phases. The system alternates between heating phases (using convection and radiation) and holding phases (maintaining precise temperature), creating a rhythmic heating pattern that improves overall heat transfer efficiency while maintaining temperature precision
2Use of energy by moving object
If convection heating is used in air environment, then heat transfer efficiency is improved, but temperature uniformity becomes difficult to control
Solution Approach 1:
The patent segments the cooking process into multiple stages with different temperature targets and heating intensities. The initial stage uses high-temperature convection for rapid heating, while the final stage switches to lower-temperature PID-controlled heating for uniform temperature distribution, thereby resolving the conflict between heat transfer efficiency and temperature uniformity
Solution Approach 2:
The patent implements feedback control through PID algorithms that continuously monitor temperature and adjust heating elements accordingly. The system uses temperature sensors to detect actual cooking chamber temperature and dynamically modifies convection fan speed and heating element power to maintain uniform temperature distribution throughout the cooking process
3Manufacturing precision
If multi-stage heating with different target temperatures is implemented, then cooking precision is improved, but control system complexity increases
Solution Approach 1:
The patent implements self-service through automated PID control algorithms that automatically adjust heating parameters based on real-time temperature feedback. The system autonomously transitions between cooking stages and adjusts target temperatures without manual intervention, achieving high cooking precision while keeping the control interface simple for users
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 method achieves precise temperature control within ±3°F, enabling even cooking and moisture retention comparable to water-bath sous-vide methods, while allowing for cooking in a more versatile and space-efficient air-based environment.
Implementation Method 1
heating the oven cavity in an initial stage according to a proportional-integral-derivative (PID) algorithm, the PID algorithm controlling a heating element for the oven during the initial stage based on a comparison of a measured temperature inside the oven cavity to a first target temperature
Data Source
AI summary
A method performs sous-vide style cooking in an oven cavity of a cooking appliance, where air, not water, serves as the cooking medium. The oven cavity temperature is regulated around a desired final food temperature using a PID algorithm to control a convection heating element and associated fan.