Cooking Board Sensor Integration for Dynamic Recipe Adjustment
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Solution Overview
Problem
The existing food processor struggles to provide effective cooking assistance by accurately measuring and adjusting cooking processes based on ingredient properties like pressure, cuts, and weight, leading to inconsistent dish outcomes.
Innovation Solution
A cooking assistance method that uses sensors to monitor pressure, cuts, and ingredient state on a cooking board, adjusting subsequent cooking processes in real-time to ensure accurate measurements and optimal cooking results.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a food weighing bowl is used to measure ingredient weight, then weight measurement is simple and user-friendly, but the system cannot measure pressure, cuts, or ingredient state for dynamic cooking adjustment
Solution Approach 1:
The cooking board is designed to perform multiple functions: it serves as a cutting surface, a pressure sensor platform, and a weight measurement base. By integrating these functions into a single device, the system achieves versatility in measuring pressure, cuts, and weight without requiring separate complex devices, thus resolving the contradiction between ease of operation and adaptability.
Solution Approach 2:
The patent combines the weighing bowl function with the cooking board into an integrated system. The cooking board includes both a weight sensor and pressure sensor, merging measurement functions that were previously separate. This integration allows the system to simultaneously measure weight, pressure, and cutting actions, enhancing cooking process adaptability while maintaining user-friendly operation.
2Ease of operation
If only weight measurement is implemented, then the system is simple to operate, but it cannot dynamically adjust subsequent cooking processes based on ingredient properties
Solution Approach 1:
The system implements feedback by using sensors to detect ingredient properties (weight, pressure, cuts) during cooking and dynamically adjusting subsequent cooking instructions based on this data. The cooking assistance device receives sensor information, analyzes ingredient state, and modifies cooking parameters accordingly, ensuring consistent cooking results while maintaining automated operation that does not complicate user interaction.
3Adaptability or versatility
If multiple sensors are integrated to measure pressure and cuts, then cooking process adjustment capability is enhanced, but device complexity increases
Solution Approach 1:
The patent merges multiple sensing functions (weight measurement and pressure detection) into a single cooking board device. By combining these sensors and their processing functions into one integrated platform, the system achieves enhanced cooking process adaptability without proportionally increasing overall device complexity, as the sensors share a common processing unit and interface.
4Measurement precision
If real-time monitoring of pressure and cuts is implemented, then cooking assistance accuracy is improved, but information processing requirements increase
Solution Approach 1:
The system uses feedback processing where sensor data from the cooking board is continuously monitored and immediately used to adjust cooking instructions. The processing unit analyzes pressure and cut information in real-time and provides targeted adjustments to cooking parameters, achieving high measurement precision while keeping data processing manageable through focused, purpose-specific analysis rather than comprehensive processing of all possible data types.
Data Source
AI summary
A cooking assistance method executed by a computer includes: (a) causing an output device to output information of a first cooking process in which a first ingredient is cut or applied with a pressure; (b) obtaining, when the first ingredient is cut on a cooking board or applied with the pressure on the cooking board in the first cooking process, at least one of a pressure on the cooking board, a total number of cuts made to the first ingredient, and a state of the first ingredient cut; (c) changing a description of a second cooking process performed subsequently to the first cooking process, using information based on the at least one of the pressure, the total number of cuts, and the state of the first ingredient cut; and (d) causing the output device to output information of the second cooking process changed.