Cooking Appliance Energy Input Control via Reflection Feedback
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Solution Overview
Problem
Existing cooking appliances using high-frequency radiation, such as microwaves, face inefficiencies in energy transfer due to reflection and absorption variations based on food type, water content, size, and shape, leading to inaccurate power settings and inconsistent cooking results.
Innovation Solution
A method and appliance that measure and set the actual energy input into food by determining the absorption and reflection of high-frequency radiation, allowing for precise energy control through adjustable parameters like cooking time, power, and energy units, using antennas and measuring devices to ensure optimal energy absorption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If high-frequency radiation power and time are set by a user, then the cooking process can be initiated, but the actual energy absorbed by the food cannot be accurately controlled due to reflection and transmission losses
Solution Approach 1:
The patent implements a feedback mechanism where a detector measures the radiation reflected by the food and feeds this information back to a controller. The controller then adjusts the high-frequency radiation power based on the measured reflection, creating a closed-loop control system that accurately controls the energy absorbed by the food despite variations in food properties.
Solution Approach 2:
The patent replaces direct mechanical/thermal measurement methods with electromagnetic field-based measurement. Instead of measuring temperature changes or energy absorption directly, the system uses a detector to measure the reflected high-frequency radiation, which provides indirect but accurate information about the food's energy absorption characteristics.
2Reliability
If the cooking appliance uses conventional power and time settings, then the operation is simple, but the cooking results are inconsistent due to varying energy absorption
Solution Approach 1:
The patent enables the cooking appliance to automatically determine and adjust the optimal cooking parameters based on the detected food properties. The system performs self-testing by measuring reflection characteristics and automatically calculates the appropriate power and time settings, eliminating the need for users to manually adjust complex parameters while ensuring consistent cooking results.
Solution Approach 2:
The patent dynamically changes the cooking parameters (power, time, and combination modes) based on the measured reflection characteristics of the food. The controller adjusts these parameters in real-time or in predetermined steps to optimize energy absorption and achieve consistent cooking results across different food types and conditions.
3Productivity
If high-frequency radiation is used for cooking, then cooking speed is improved, but energy efficiency deteriorates due to reflection and transmission losses
Solution Approach 1:
The patent makes the high-frequency radiation generation dynamic by allowing real-time adjustment of the radiation power based on measured reflection. The system starts with initial power settings and dynamically modifies the radiation intensity in subsequent cycles based on feedback from the detector, optimizing energy transfer efficiency while maintaining fast cooking speeds.
Solution Approach 2:
The patent employs periodic measurement and adjustment cycles during the cooking process. The detector periodically measures the reflected radiation, and the controller periodically adjusts the power settings based on these measurements, creating a rhythmic cycle of measure-adjust-cook that continuously optimizes energy efficiency throughout the cooking 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
This approach enables more accurate and efficient cooking by ensuring the right amount of energy is absorbed by the food, improving cooking results and safety by preventing overcooking, and providing user-friendly settings and real-time energy input monitoring.
Implementation Method 1
at least one high-frequency generator (4) suitable and designed to introduce high-frequency radiation into the cooking chamber (2)
Implementation Method 2
The amount of energy absorbed and the reflection of high-frequency radiation depend heavily on the type of food
Implementation Method 3
Only a certain percentage of the high-frequency radiation introduced into the cooking chamber is transferred to the food as energy. The remaining portion of the high-frequency radiation is reflected or lost before reaching the food
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
Cooking appliance (1) comprising a cooking chamber (2), a high-frequency generator (9) suitable and configured to introduce high-frequency radiation into the cooking chamber (2), and a measuring device (5) for determining the absorption coefficient of the introduced power to ascertain the actual energy input into the food being cooked. Furthermore, an operating device (6) is provided by which the energy input to be introduced into the food during a cooking process can be adjusted. In the method for operating such a cooking appliance (1), at least one parameter is set for a cooking process, wherein the energy input (3) introduced into the food being cooked is set as the parameter.