Method for monitoring a cooking process, and control device
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Solution Overview
Problem
Existing cooking process monitoring systems are inefficient in predicting when food is about to boil over, as they require additional temperature sensors, separate coupling with cooktops, and preset threshold values, leading to inaccuracies and inability to handle mixtures effectively.
Innovation Solution
A method that detects cooking receptacles and food surfaces using cameras, evaluates surface changes, and predicts boiling over based on rising rates, eliminating the need for temperature sensors and preset values, allowing for precise prediction independent of temperature fluctuations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a temperature sensor is positioned on the item of cookware to prevent boiling over, then the temperature can be monitored, but additional sensors and separate coupling are required, increasing device complexity
Solution Approach 1:
The patent uses optical copying (camera imaging) to create a visual representation of the food surface, replacing the need for physical temperature sensors. The camera captures images of the food surface, and software algorithms analyze these images to detect boiling over conditions, eliminating the need for mechanical sensor coupling with the cookware.
Solution Approach 2:
The patent replaces the mechanical temperature sensor system with an optical measurement system. Instead of using physical sensors that require mechanical coupling with the cookware, the system uses a camera to optically detect surface characteristics of the food, such as meniscus shape and surface texture, to predict boiling over.
2Ease of operation
If preset threshold values are used for temperature monitoring, then the system can operate, but it cannot accurately handle different types of content and mixtures, reducing adaptability
Solution Approach 1:
The patent implements dynamic adaptation by continuously analyzing the food surface characteristics and adjusting detection parameters in real-time. The system evaluates the meniscus shape, surface texture, and other visual features dynamically, allowing it to adapt to different food types, liquids, and mixtures without requiring preset threshold values for each substance.
Solution Approach 2:
The patent changes the measurement parameters from fixed temperature thresholds to variable optical characteristics. By monitoring changes in the meniscus shape, surface reflection patterns, and other visual parameters that vary with food composition, the system can detect boiling over conditions across different food types without requiring substance-specific calibration.
3Ease of operation
If only surface temperature is measured by infrared sensor, then measurement is non-contact, but measurement fluctuations cause inaccuracies and surface temperature alone cannot predict boiling over time, reducing measurement precision
Solution Approach 1:
The patent transitions from one-dimensional temperature measurement to multi-dimensional visual analysis. Instead of relying solely on temperature data, the system analyzes multiple visual dimensions including meniscus curvature, surface texture, reflection patterns, and color changes, providing a more comprehensive and accurate prediction of boiling over conditions.
Solution Approach 2:
The patent implements continuous feedback by repeatedly capturing images of the food surface and analyzing changes over time. The system monitors the evolution of surface characteristics and uses this temporal feedback to predict the timing of boiling over more accurately, rather than relying on a single temperature measurement.
4Reliability
If mechanical coupling with the cooktop is provided for sensor attachment, then temperature monitoring is possible, but the system becomes more complex and harder to install, worsening ease of operation
Solution Approach 1:
The patent uses optical copying to create a digital representation of the food surface, eliminating the need for physical sensor attachment. The camera captures images that are processed by software algorithms to detect boiling over conditions, requiring no mechanical coupling with the cookware or cooktop.
Solution Approach 2:
The system performs self-monitoring by using the existing camera and lighting infrastructure to automatically detect boiling over conditions. No additional sensors or coupling mechanisms are required, as the system uses readily available optical components to accomplish the monitoring function.
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 method provides accurate and early warnings of potential boiling over, enabling users to prevent food from boiling over by adjusting cooking zones or deactivating the cooktop, even when users are absent, through visual or acoustic alerts and control signals.
Implementation Method 1
detecting at least one cooking receptacle on a cooking zone of a cooktop; evaluating the detected cooking receptacle, wherein the evaluation comprises the determination of a surface of a food to be cooked
Implementation Method 2
A rapid rising rate can however be caused for instance by a formation of foam, which, with a continuous supply of energy, may result in the food to be cooked boiling over
Data Source
AI summary
In a method for monitoring a cooking process, a cooking receptacle is detected on a cooking zone of a cooktop. The detected cooking receptacle is determined by determining a surface of a food to be cooked which is contained in the cooking receptacle. A change in level of the surface of the food is determined over a predetermined time, and a rising rate of the food is ascertained as a result of the change in level. Based on the ascertained rising rate, a probability of a boiling over of the food is predicted and a warning signal is output based on the predicted probability of the food boiling over.