Multi-Wavelength Bread Browning Detection With Temperature Correction
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Solution Overview
Problem
Conventional toasters lack an efficient method to determine the optimal toasting time for bread based on its color, type, moisture content, and condition, leading to difficulties in achieving consistent browning.
Innovation Solution
A device that uses a light source emitting multiple wavelengths to detect reflected light and correct for temperature influences, allowing for the characterization of chromatic properties, such as brownness, by determining a relation between different wavelength outputs, and optionally controlling a heating element to adjust the toasting process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a conventional timer is used to set toasting time, then the toasting process is simple to operate, but the toasting result is inconsistent due to inability to account for bread color, type, moisture content, and condition
Solution Approach 1:
The patent replaces the mechanical timer-based toasting control system with an optical detection system using light sources and detectors to measure bread color and chromatic properties. This substitution enables precise measurement of bread characteristics (color, browning) to determine optimal toasting time, achieving consistent toasting results while maintaining ease of operation through automated sensing and processing
Solution Approach 2:
The patent changes the control parameter from fixed time-based toasting to chromatic property-based toasting. By measuring color parameters (L*, a*, b* values) and chromatic properties of the bread, the system dynamically adjusts toasting time and heating power to achieve optimal browning, accounting for variations in bread type, moisture content, and initial color
2Measurement precision
If temperature correction is applied to detected reflected light, then measurement precision is improved, but device complexity increases due to additional temperature sensing and correction mechanisms
Solution Approach 1:
The patent introduces temperature as an intermediary parameter to correct the detected reflected light. A temperature sensor measures the bread or detector temperature, and a correction algorithm adjusts the chromatic property measurements based on temperature-dependent variations in light reflection and detector response, thereby improving measurement precision without requiring complex hardware modifications
Solution Approach 2:
The patent implements feedback control by continuously monitoring temperature during toasting and using this information to correct real-time chromatic property measurements. The temperature data feeds back into the measurement system to compensate for thermal effects on light detection and bread optical properties, ensuring accurate color measurement throughout the toasting process
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 determination of bread browning by correcting for temperature effects, ensuring consistent and optimal toasting results.
Implementation Method 1
a light source arranged to emit light having at least two wavelengths or wavelength ranges, the light source further being arranged to direct the light to a surface of at least the foodstuff; and a detector positioned to detect at least a portion of reflected light
Implementation Method 2
a detector positioned to detect at least a portion of reflected light and arranged to generate an output that is indicative of an intensity of detected reflected light; wherein the device is arranged to generate respective outputs for the at least two wavelengths or wavelength ranges, and to determine a relation between the output for one of the at least two wavelengths or wavelength ranges and the output for the other or another one of the at least two wavelengths or wavelength ranges as a function of a temperature to correct an influence of the temperature on the detected reflected light
Data Source
AI summary
The present disclosure provides a device for characterizing a chromatic property of foodstuff. The device includes a light source arranged to emit light having at least two wavelengths or wavelength ranges. The light source is further arranged to direct the light to a surface of at least the foodstuff. The device also includes a detector positioned to detect at least a portion of reflected light and arranged to generate an output that is indicative of an intensity of detected reflected light. The device is arranged such that respective outputs are generated for the at least two wavelengths or wavelength ranges. A relation between the output for one of the at least two wavelengths or wavelength ranges and the output for the other or another one of the at least two wavelengths or wavelength ranges is indicative of the chromatic property of the surface of the foodstuff.