Food Preparation Chamber Aroma Sensing for Automatic Program Selection
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing food preparation appliances require manual selection of cooking programs, which can lead to errors and inefficiencies, and the insertion of cooking process sensors into food products is cumbersome and unreliable.
Innovation Solution
A method that uses gas sensors to detect the atmosphere in and around the preparation chamber before and after loading a food product, calculating differences to automatically select and adjust cooking programs, eliminating the need for direct sensor insertion and improving operation ease and reliability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If cooking process sensors are inserted into the cooking product, then measurement precision is improved, but ease of operation deteriorates and reliability worsens due to cumbersome insertion and erroneous operation
Solution Approach 1:
The patent introduces an intermediary substance (e.g., water, steam, or air) that transfers thermal information from the cooking product to external sensors. Instead of inserting sensors directly into the food, the system uses the intermediary medium that naturally contacts the product surface or surrounds it, allowing indirect but accurate temperature and condition monitoring without mechanical insertion.
Solution Approach 2:
The patent replaces the mechanical sensor insertion system with a non-contact or contactless measurement approach. By using external sensors that detect thermal radiation, conduction through contact surfaces, or convection through surrounding media, the system eliminates the need for physical penetration into the cooking product, thereby improving ease of operation and reliability.
2Measurement precision
If gas sensor arrays are used to detect cooking atmosphere, then measurement precision is improved, but device complexity increases
Solution Approach 1:
The patent extracts and monitors specific key volatile compounds or gas components from the complex cooking atmosphere that are most indicative of cooking progress and product state. Instead of analyzing the entire complex gas mixture, the system focuses on extracting and measuring particular marker substances (such as specific volatile organic compounds, CO, or other indicator gases) that provide sufficient information for treatment program control, thereby reducing sensor system complexity.
Solution Approach 2:
The patent employs a multi-functional sensing approach where a single sensor or sensor system performs multiple detection functions. The gas sensor system is designed to detect various cooking parameters (temperature indicators, moisture content, cooking stage) through a unified measurement principle, allowing one sensor assembly to replace what would otherwise require multiple specialized sensors, thus reducing overall device complexity.
3Adaptability or versatility
If manual selection of treatment programs is required, then adaptability is improved, but ease of operation deteriorates due to user errors and inefficiencies
Solution Approach 1:
The patent implements a self-service control system where the cooking appliance automatically selects and adjusts the treatment program based on real-time sensor measurements of the cooking product and atmosphere. The system autonomously determines the appropriate cooking parameters, duration, and sequence without requiring manual user input, thereby eliminating user errors while maintaining adaptability through sensor-driven decision-making.
Solution Approach 2:
The patent establishes a closed-loop feedback control system where sensor measurements continuously monitor the cooking process state, and this information feeds back to automatically adjust the treatment program. The system compares actual measurements with target values and dynamically modifies cooking parameters to achieve optimal results, providing both adaptability and ease of operation through intelligent automated 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 method enhances the accuracy and reliability of cooking programs by automatically selecting the appropriate treatment based on the detected changes in the preparation chamber atmosphere, reducing user errors and improving product quality while simplifying operation.
Implementation Method 1
the cooking chamber atmosphere is analyzed with a sensor
Data Source
AI summary
A method for conducting a treatment program in a preparation chamber of a food preparation appliance comprises: (a) determining at least one first value of the preparation chamber atmosphere and/or of the atmosphere surrounding the food preparation appliance before selection and/or beginning of the treatment program, (b) storing the first value, (c) determining at least one second value of the preparation chamber atmosphere and/or of the atmosphere surrounding the food preparation appliance after loading the cooking product into the preparation chamber or after introduction of a lime removal and/or cleaning agent into the preparation chamber and/or after beginning of the treatment program, (d) determining at least one third value from the first and second value, (e) comparing the third value with the stored values, and (f) conducting the treatment program as a function of the result of the comparison of the third value with stored values.