Cooking Appliance Browning Detection via In-Chamber Imaging

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Solution Overview

Problem

Household appliances lack effective monitoring of food items' cooking progress, leading to potential overcooking or overbaking due to the inability to track visual changes in food appearance during the cooking process.

Innovation Solution

Incorporating an imaging device within the cooking appliance to capture images of food items, a computing device to determine the real-time degree of browning, and a user interface to display this information on a visual scale, allowing users to set and monitor the target browning level.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of information

If traditional cooking appliances without imaging devices are used, then the device complexity is low, but the ability to monitor food cooking progress in real-time is insufficient

Engineering Contradiction:

Improvevisual changes of foodVSAvoidappliance structure

Core Design Contradiction:

Loss of informationVSDevice complexity

Solution Approach 1:

An imaging device is introduced as an intermediary component to capture visual information of the food item during cooking. This mediator bridges the gap between the food item and the user interface, enabling real-time monitoring without requiring direct user observation through the cooking chamber.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent replaces the traditional mechanical approach of opening the cooking chamber door to visually inspect food with an electronic imaging system. The imaging device captures images that are then processed by a computing device to determine browning degree, substituting physical inspection with automated optical detection.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Measurement precision

If real-time imaging and computing are implemented, then the measurement precision of food doneness is improved, but the use of energy increases

Engineering Contradiction:

Improvedegree of browningVSAvoidenergy consumption

Core Design Contradiction:

Measurement precisionVSUse of energy by moving object

Solution Approach 1:

The system implements a feedback loop where the imaging device continuously captures food appearance, the computing device analyzes the images to determine browning degree, and this information is fed back to the user interface and control system. This feedback enables precise measurement of cooking progress while allowing for dynamic adjustment of cooking parameters to optimize energy usage.

Inventive Principle:

Principle #23Feedback

Solution Approach 2:

The patent changes the measurement parameter from traditional temperature-based doneness assessment to visual browning degree assessment. By computing the degree of browning from image data, the system achieves more precise measurement of actual food appearance changes, which directly correlates with desired cooking outcomes.

Inventive Principle:

Principle #35Parameter changes

3Reliability

If an imaging device and computing system are added, then the ability to prevent overcooking is improved, but the device complexity increases

Engineering Contradiction:

Improvecooking controlVSAvoidsystem components

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

The control system is designed with multi-functionality, serving both traditional temperature control functions and the new visual monitoring function. The computing device performs multiple tasks including image processing, browning degree calculation, and integration with the existing control system, reducing the need for separate dedicated components for each function.

Inventive Principle:

Principle #6Universality (Multi-functionality)

4Ease of operation

If visual scale display is implemented, then the ease of operation is improved, but the device complexity increases

Engineering Contradiction:

Improveuser interfaceVSAvoiddisplay system

Core Design Contradiction:

Ease of operationVSDevice complexity

Solution Approach 1:

The user interface utilizes color changes on a visual scale to represent different degrees of browning. The display shows a gradient or segmented scale with color variations corresponding to different browning levels, allowing users to quickly and intuitively understand the current cooking state without requiring technical knowledge or complex interpretation.

Inventive Principle:

Principle #32Color changes

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 real-time monitoring and control of the cooking process, preventing overcooking by providing a visual representation of the food's doneness, making it easier for users to achieve the desired level of browning.

Implementation Method 1

an imaging device for capturing an image of a food item inside the cooking chamber

Methodology Applied

Scientific EffectLight reflection: Reflection

Data Source

PatentEP3477206B1Cooking appliance with a user interface

Publication Date: 2020.10.07 WHIRLPOOL CORP

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AI summary

A cooking appliance (10) can include a cooking chamber (14) and an imaging device (68) for capturing an image (72) of a food item (30) inside the chamber (14). A computing device (70) can be configured to compute a parameter for the food item (30) based on the captured image (72) which can be displayed on a user interface (58).