Method for determining a performance index of a cooking vessel representative of the homogeneity of temperature
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Solution Overview
Problem
Consumers face difficulty in comparing the cooking performance of cooking vessels with different constructions, as their external shapes are similar, leading to varying distributions of heating power over time, resulting in temperature differences that affect food quality.
Innovation Solution
A method to determine a performance index by measuring and recording temperature differences at multiple points on the external face of a cooking vessel under heating, calculating the greatest or average difference, which represents the vessel's ability to distribute heat evenly.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If multiple temperature measurement points are used on the external face, then measurement precision is improved, but device complexity increases
Solution Approach 1:
The external face of the cooking vessel is divided into multiple measurement zones (at least three predetermined altitude points), with each zone having a dedicated temperature measurement point. This segmentation allows comprehensive temperature distribution assessment while maintaining a simple measurement framework that can be implemented with basic thermometric devices.
2Measurement precision
If temperature differences are calculated at multiple time intervals, then measurement precision is improved, but loss of time increases
Solution Approach 1:
The method pre-establishes at least three predetermined altitude points on the external face before measurement begins. This preliminary setup allows for systematic temperature recording at standardized locations, enabling efficient data collection and calculation of temperature differences across multiple time intervals without ad-hoc measurement planning.
Solution Approach 2:
Temperature measurements are taken continuously at all predetermined points throughout the heating process until stabilization occurs. This continuous monitoring ensures comprehensive capture of temperature evolution without interrupting the heating process, providing complete temperature distribution data while minimizing total measurement time.
3Measurement precision
If measurement is performed on the internal face, then measurement precision is improved, but ease of operation deteriorates
Solution Approach 1:
Instead of measuring temperature directly on the internal face where food contact complicates measurement, the method inverts the approach by measuring temperature on the external face of the cooking vessel. This external measurement approach provides equivalent temperature distribution information while being easily accessible and free from interference by food contents, convective movements, or steam.
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 consumers to compare cooking vessel performance by quantifying heat distribution, ensuring better food quality by identifying vessels with superior heat distribution capabilities.
Implementation Method 1
subjecting the bottom of the cooking vessel to the heating means switched on at a determined heating power, the heating of the bottom causing a rise in the temperature of the external face of the side wall
Data Source
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Figure 3~4
AI summary
The invention relates to a method for determining a performance index of a cooking vessel (1a, 1b) subjected to a heating power generated by heating means (20), the said index being representative of the capacity of the said cooking vessel (1a, 1b) to distribute the heating power in a homogeneous manner throughout the cooking vessel in the course of the time necessary to cook foods, the said cooking vessel (1a, 1b) comprising a bottom (3) and a lateral wall (4) furnished with an external face (7). In accordance with the invention, the method comprises the following steps: a) subjecting the bottom (3) of the cooking vessel (1a, 1b) to the heating means (20) turned on at a determined heating power, the heating of the bottom (3) causing an elevation in the temperature of the external face (7) of the lateral wall (4), b) measuring and recording at regular time intervals the temperature at at least three points (17, 18, 19) of predetermined altitude of the external face (7) during the heating of the cooking vessel (1a, 1b) until the stabilization of at least one of the measured temperatures at each time interval at the level of the at least three points, c) calculating and recording in the course of the time taken for the temperature of the external face (7) to rise, the difference between the maximum temperature and the minimum temperature measured, d) determining the performance index on the basis of the calculations and recordings carried out in step c).