Core Temperature Probe Angle Detection for Accurate Cooking Control

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Solution Overview

Problem

Existing cooking technologies face challenges in accurately determining the core temperature of food due to imprecise positioning of temperature probes, leading to inconsistent cooking results, especially with varying food shapes and sizes.

Innovation Solution

A method to determine the insertion angle of a core temperature probe with multiple measuring points, calculated based on temperature increases over time, which allows for precise determination of the probe's position and correction factors to estimate the core temperature, thereby improving cooking control.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Measurement precision

If a core temperature probe is inserted into food to be cooked, then the temperature can be measured for controlling the cooking process, but the positioning of the probe is imprecise leading to inaccurate core temperature determination

Engineering Contradiction:

Improvecore temperature determination accuracyVSAvoidprobe positioning accuracy

Core Design Contradiction:

Measurement precisionVSReliability

Solution Approach 1:

The patent transitions from single-point temperature measurement to multi-point temperature measurement along the probe lance. By measuring temperatures at multiple points (at least two measuring points) along the insertion path, the system captures temperature gradients and uses them to calculate the actual core temperature, compensating for positioning inaccuracies in any single point.

Inventive Principle:

Principle #17Another dimension (Dimensionality change)

Solution Approach 2:

The patent replaces mechanical positioning aids with a computational approach. Instead of relying on physical positioning devices to ensure accurate probe placement, the system uses temperature measurements from multiple points and applies mathematical evaluation methods to determine the core temperature, substituting mechanical precision requirements with computational correction.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Reliability

If positioning aids are used to move the core temperature probe to a predefined position, then position errors can be reduced, but the solution works only conditionally due to varying food expansion during cooking

Engineering Contradiction:

Improveprobe positioning accuracyVSAvoidadaptability to different food types and cooking stages

Core Design Contradiction:

ReliabilityVSAdaptability or versatility

Solution Approach 1:

The patent implements a dynamic measurement and evaluation approach that adapts to changing food conditions during cooking. By continuously monitoring temperature at multiple points and evaluating the temperature progression, the system adjusts its core temperature determination based on the actual thermal state of the food, rather than relying on fixed mechanical positioning that cannot adapt to food expansion or shape changes.

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The patent changes the approach from fixed spatial positioning to dynamic parameter-based determination. Instead of relying on the probe being at a fixed position, the system uses temperature parameters measured at multiple points and evaluates their relationships to determine core temperature, allowing adaptation to various food types, sizes, and cooking stages without requiring repositioning.

Inventive Principle:

Principle #35Parameter changes

3Measurement precision

If multiple temperature measuring points are used along the probe lance, then temperature gradients can be captured for better core temperature estimation, but the device complexity increases

Engineering Contradiction:

Improvecore temperature determination accuracyVSAvoidprobe structure complexity

Core Design Contradiction:

Measurement precisionVSDevice complexity

Solution Approach 1:

The patent segments the temperature measurement function along the probe lance by placing multiple measuring points at different positions. This segmentation allows the system to capture temperature gradients and use them for more accurate core temperature determination, dividing the measurement task into multiple spatially distributed sensing points rather than relying on a single measurement point.

Inventive Principle:

Principle #1Segmentation

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 enhances the accuracy of core temperature determination and cooking control, ensuring consistent results by accounting for food thickness and shape, leading to better cooking outcomes.

Implementation Method 1

measuring the increase in temperature of at least two temperature measuring points over time

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Data Source

PatentUS9631984B2Methods for determining the angle of insertion of a core temperature sensor

Publication Date: 2017.04.25 CUCINIALE

AI summary

Methods for determining the insertion angle of a core temperature probe having a plurality of temperature measuring points in food to be cooked for controlling a cooking process, in which, starting at a time after insertion of the core temperature probe into the food to be cooked, the insertion angle of the core temperature probe into the food to be cooked is determined based on a measured increase in temperature of at least two temperature measuring points over time. The invention further relates to a control unit for a cooking appliance for carrying out such a method, and to a cooking appliance comprising such a control unit and at least one core temperature probe.