Multi-Wavelength Bread Sensing for Consistent Toast Browning
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Solution Overview
Problem
Conventional toasters lack the ability to optimally determine the toasting time for bread based on its type and other factors like moisture content, leading to inconsistent browning results.
Innovation Solution
An apparatus that uses electromagnetic radiation with multiple wavelengths to identify the content properties of bread, such as type and moisture content, and adjusts processing parameters like heating time and intensity to achieve desired browning levels, incorporating a controller and interface for user input and profile management.
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 and easy to operate, but the browning result is inconsistent because it cannot account for bread type, moisture content, and other factors
Solution Approach 1:
The apparatus performs preliminary identification of bread properties (type, moisture content, density) using electromagnetic radiation detection before the toasting process begins. This preliminary analysis allows the system to pre-determine optimal toasting parameters, ensuring consistent browning results while maintaining user-friendly operation through automatic parameter selection based on the detected bread characteristics.
2Manufacturing precision
If multiple parameters (bread type, moisture content, sugar content) are considered to determine optimal toasting time, then browning consistency improves, but the measurement and control system becomes more complex
Solution Approach 1:
The apparatus employs a multi-functional electromagnetic radiation detection system that simultaneously measures multiple bread parameters (type, moisture content, density, sugar content) using a single integrated device. This universal approach allows the system to gather comprehensive information about the bread's properties without requiring separate measurement devices for each parameter, thereby achieving consistent browning while managing system complexity efficiently.
3Measurement precision
If electromagnetic radiation with multiple wavelengths is used to identify bread properties, then identification accuracy improves, but the device complexity and cost increase
Solution Approach 1:
The apparatus utilizes electromagnetic radiation across multiple wavelengths (including visible, infrared, and microwave ranges) to detect different physical and chemical properties of the bread. By varying the radiation wavelength parameters, the system can identify bread type, moisture content, density, and sugar content with high accuracy. The controller processes these multi-wavelength signals to derive comprehensive bread property information, achieving precise identification while managing device complexity through integrated signal processing.
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
The apparatus accurately identifies bread properties and adjusts processing to achieve consistent and user-preferred browning levels, improving the toasting process by considering various factors that affect browning.
Implementation Method 1
a light source arranged to emit light having at least two wavelengths or wavelength ranges, and a detector positioned to detect at least a portion of reflected light
Implementation Method 2
GB 2 098 725 A discloses a method and an apparatus for online measurement of food material parameters. Radiation is directed onto the food material at different specific wavelengths each associated with a selected parameter
Implementation Method 3
an element arranged for processing the foodstuff wherein the information associated with the identified content property of the foodstuff is used for controlling the element for processing of the foodstuff
Implementation Method 4
the apparatus may be arranged such that the change of brownness is controlled using information from the component that is associated with the type of bread
Data Source
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AI summary
The present invention relate to an apparatus for processing of foodstuff. The apparatus comprises an element for processing of the foodstuff. The apparatus further comprises a light source that is 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 light reflected from, the surface of the foodstuff, and arranged to generate an output indicative of the detected intensity. In addition, the apparatus comprises a component for identifying a content property of the foodstuff, the component being arranged to determine a relation between a generated output for one of the at least two wavelengths or wavelength ranges and a generated output for the other or another one of the at least two wavelengths or wavelength ranges, the component further being arranged to compare the determined relation with predetermined data to generate information indicative of the content property of the foodstuff. The apparatus is arranged such that processing of the foodstuff is controlled using the information indicative of the content property of the foodstuff.