Cooking Process Control Using Weight-Based Food Status Detection

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Solution Overview

Problem

Existing cooking process control methods are inaccurate and costly, as they rely on human judgment or invasive/non-invasive methods that are prone to errors and contamination, and struggle to determine the initial status of food effectively, especially for frozen or non-frozen states.

Innovation Solution

A method and apparatus that detect weight changes of vaporizable components in food over time to determine the initial status, allowing for accurate and cost-effective control of the cooking process without physical contact, using weight sensors and prediction models to adjust cooking parameters.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Measurement precision

If invasive methods are used to detect food status, then measurement precision is improved, but object-affected harmful factors increase due to food destruction or contamination

Engineering Contradiction:

Improvefood status detection accuracyVSAvoidfood contamination

Core Design Contradiction:

Measurement precisionVSObject-affected harmful factors

Solution Approach 1:

The patent uses weight change as an intermediary parameter to indirectly detect the frozen/non-frozen status of food. Instead of directly contacting or penetrating the food, the system measures the weight change that occurs during the cooking process, which serves as a mediator to infer the initial food status without causing contamination or destruction.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent replaces invasive mechanical detection methods with a non-contact weight measurement system. By using a weight sensor to monitor mass changes during cooking, the system substitutes direct physical intervention with an indirect mechanical measurement that does not contaminate or damage the food.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Object-affected harmful factors

If non-invasive methods like infrared radiation are used, then object-affected harmful factors are reduced, but measurement precision deteriorates due to inability to detect volumetric frozen state

Engineering Contradiction:

Improvefood contaminationVSAvoidfrozen state detection accuracy

Core Design Contradiction:

Object-affected harmful factorsVSMeasurement precision

Solution Approach 1:

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent monitors parameter changes (weight) over time during the cooking process to infer the initial food status. By tracking how the weight changes as the food cooks and thaws, the system can determine whether the food was initially frozen or non-frozen, overcoming the limitations of single-point temperature measurements.

Inventive Principle:

Principle #35Parameter changes

3Manufacturing precision

If sophisticated detection methods are used to achieve accurate cooking control, then manufacturing precision is improved, but device complexity increases

Engineering Contradiction:

Improvecooking process control accuracyVSAvoiddetection system complexity

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The patent makes the weight sensor serve multiple functions: it not only measures the food weight for cooking time determination but also indirectly detects the initial frozen/non-frozen status of the food. This multi-functionality eliminates the need for separate detection systems, reducing device complexity while maintaining cooking control accuracy.

Inventive Principle:

Principle #6Universality (Multi-functionality)

Solution Approach 2:

The cooking control system processes weight change data to determine both the initial food status and the optimal cooking parameters. By using the same sensor and control system for multiple detection purposes, the patent avoids adding complex specialized equipment, thereby reducing overall system complexity.

Inventive Principle:

Principle #6Universality (Multi-functionality)

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 provides precise and cost-effective cooking process control by determining the initial status of food through weight changes, avoiding contamination and improving accuracy, and can be applied to various cooking devices with minimal user intervention.

Implementation Method 1

detecting a weight change of the food due to evaporation of a first vaporizable component in the food

Methodology Applied

Scientific EffectEvaporation: Evaporation

Data Source

PatentEP3131410B1Method and apparatus for controlling a cooking process of a food

Publication Date: 2021.02.17 KONINKLIJKE PHILIPS NV

Figure 1~2A
Figure 2B~3

AI summary

The present invention relates to a method (100) of controlling a cooking process of a food. The method comprises a step of detecting (S101) a weight change of a first vaporizable component in the food over a first period of time. The method also comprises a step of determining (S102) an initial status of the food at least partially based on the detected weight change of the first vaporizable component in the food. The method also comprises a step of controlling (S103) the cooking process at least partially based on the determined initial status of the food. The invention also relates to corresponding apparatus and computer program product.