Cooking End Time Determination Using Cascaded Parameter Comparison
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Solution Overview
Problem
Existing methods for determining the end of cooking time in cooking appliances are complex and require user input for the type of food being cooked, making them difficult to implement automatically.
Innovation Solution
A method that determines the end of cooking time by measuring cooking chamber parameters such as temperature, gas concentration, and humidity at predetermined times and comparing these values to reference values, allowing for cascaded categorization to quickly calculate the end of cooking time without user input.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If complex analysis methods with multiple sensors and user input requirements are used to determine cooking end time, then measurement precision may be improved, but device complexity and ease of operation deteriorate
Solution Approach 1:
The patent extracts and focuses on a single critical parameter (oxygen concentration) from among multiple possible cooking chamber parameters. By isolating this one key indicator of cooking progress, the system achieves sufficient measurement precision without requiring complex multi-sensor arrangements or sophisticated analysis algorithms, thereby reducing device complexity.
Solution Approach 2:
The system automatically determines the type of food being cooked by analyzing the oxygen concentration curve characteristics without requiring user input. The evaluation circuit autonomously identifies cooking stages and determines cooking end time based solely on the sensor data, eliminating the need for manual food type entry and simplifying operation.
2Measurement precision
If multiple sensors and complex algorithms are used to automatically detect food type and determine cooking end, then measurement precision improves, but ease of operation deteriorates
Solution Approach 1:
The evaluation circuit automatically identifies the type of food being cooked by analyzing characteristic patterns in the oxygen concentration curve. The system self-determines cooking parameters and end time without requiring the user to input food type information, maintaining high detection accuracy while maximizing ease of operation.
3Measurement precision
If continuous monitoring and complex real-time analysis are performed, then cooking end time determination accuracy improves, but use of energy deteriorates
Solution Approach 1:
Instead of continuous real-time analysis, the patent employs periodic sampling of the oxygen concentration at predetermined time intervals. The evaluation circuit analyzes the oxygen curve at these discrete points to determine cooking progress and end time, achieving sufficient accuracy while dramatically reducing computational load and energy consumption compared to continuous monitoring.
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 simplifies the determination of cooking time, allowing for precise and automatic identification of cooking completion without requiring special measuring conditions or user input, enabling efficient operation of cooking appliances.
Implementation Method 1
at least one sensor for sensing a measurement parameter prevailing in the cooking chamber
Data Source
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AI summary
The invention relates to a method (S1-S11) used to determine the cooking end time (tend _1-tend _7) of food (G) during a cooking process. At multiple specified measuring times (t1-t3) after the beginning of the cooking process, a respective measurement value (v1-v3) of a cooking chamber parameter is ascertained (S1, S3, S5); for each measuring time (t1-t3), a comparison of the variables of the corresponding measurement value (v1-v3) and at least one reference value (x1-x8) assigned to the measuring time (t1-t3) is carried out (S2, S4, S6); and the cooking end time (tend _1-tend _7) is determined (S7) on the basis of results of the comparisons of the variables for the different measuring times (t1-t3). A cooking device (1) has a cooking chamber (2), at least one sensor (3) for detecting a measurement parameter present in the cooking chamber (2), and an analysis device (4) coupled to the at least one sensor (3), wherein the cooking device (1) is designed to carry out the method (S1-S11). The invention can be used in an advantageous manner in particular on domestic cooking appliances, in particular baking ovens with or without additional functionality.