Electronic Cooker Heat Preservation for Precise Serving Temperature
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Electronic cookers have limited flexibility in controlling heat preservation, often resulting in undesirable serving temperatures due to fixed time-based termination of heat preservation, which can lead to suboptimal food quality upon serving.
Innovation Solution
A method and device that acquire holding temperature data, predict serving time point data, and determine the optimal time to terminate heat preservation based on serving temperature data, allowing for precise control of the heat preservation duration to ensure food is at the desired temperature when served.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If heat preservation is terminated after a preset time period, then the control process is simple, but the serving temperature cannot be precisely controlled
Solution Approach 1:
The patent transitions from a static fixed-time control method to a dynamic adaptive control method. The heat preservation termination time is no longer fixed but dynamically adjusted based on real-time temperature monitoring, environmental temperature, and predicted user arrival time. This allows the system to optimize serving temperature precision while maintaining operational simplicity through automated calculations.
Solution Approach 2:
The patent implements a feedback mechanism where the actual temperature during heat preservation is continuously monitored and fed back to the control system. This feedback, combined with environmental temperature data and user arrival predictions, enables the system to calculate and adjust the optimal termination time to achieve the desired serving temperature, resolving the contradiction between simple control and precise temperature management.
2Device complexity
If heat preservation duration is fixed, then the device complexity is low, but the food quality upon serving deteriorates
Solution Approach 1:
The patent performs preliminary calculations of the optimal heat preservation termination time based on predicted user arrival time, environmental temperature, and food cooling rates before the actual serving occurs. This preliminary action allows the system to proactively adjust the heat preservation duration to ensure optimal food quality when the user arrives, without requiring complex real-time adjustments during the heat preservation process.
Solution Approach 2:
The patent changes the control parameter from a fixed time value to a dynamically calculated time value based on multiple variables including environmental temperature, food type, and predicted user arrival time. This parameter change enables the system to maintain food quality consistency across different conditions without significantly increasing device complexity, as the calculations are performed using software algorithms.
3Use of energy by moving object
If heat preservation terminates early, then the energy consumption is reduced, but the food temperature may be too high for immediate serving
Solution Approach 1:
The patent uses dynamic temperature prediction to determine the optimal heat preservation termination point. By calculating the expected temperature drop after heat preservation based on environmental conditions and food properties, the system can terminate heating at the precise moment when the food will reach the ideal serving temperature, avoiding both excessive energy consumption and overly hot food.
Solution Approach 2:
The patent replaces empirical, experience-based timing methods with a computational system that uses algorithms to predict temperature changes. This substitution allows for more precise control of the heat preservation termination point, optimizing the balance between energy consumption and serving temperature suitability through mathematical calculations rather than mechanical trial-and-error.
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
Enhances flexibility in heat preservation control, ensuring food is served at the desired temperature, thereby improving food quality and convenience by allowing users to eat immediately upon arrival without waiting for cooling or heating.
Implementation Method 1
The cooling rate of food during heat preservation is a key factor in predicting serving time. The system monitors temperature changes over time to calculate when the food will reach optimal serving temperature.
Data Source
AI summary
Provided is a method and device for an electronic cooker to control heat preservation. The method includes: acquiring holding temperature data for a food; predicting serving time point data for the food; acquiring serving temperature data for the food at a time point indicated by the serving time point data; determining time point data of terminating the heat preservation for the food in accordance with the serving time point data, the serving temperature data, and the holding temperature data; and terminating the heat preservation for the food at a time point indicated by the time point data of terminating the heat preservation.