Cooking Core Temperature Prediction Using Mass and Medium Sensing
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current cooking devices rely on user-selected parameters like time and temperature, leading to potential human error, and lack a non-invasive method to accurately determine the core temperature of food, which is crucial for ensuring food safety and preventing overcooking.
Innovation Solution
A cooking device equipped with a heating chamber, temperature sensor, mass sensor, and controller that predicts the core temperature of food by monitoring temperature and mass changes over time without contact, using a model based on non-invasive parameters to control the cooking process effectively.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If invasive methods are used to detect core temperature, then measurement precision is improved, but the food is damaged
Solution Approach 1:
The patent uses cooking medium temperature as an intermediary parameter to indirectly determine food core temperature. Instead of directly measuring core temperature with invasive probes, the system monitors the temperature of the cooking medium (air, oil, or water) and uses this information to infer the food's internal temperature state, thereby avoiding physical intrusion into the food.
Solution Approach 2:
The patent replaces mechanical/invasive temperature measurement systems with a non-contact thermal sensing approach. By using temperature sensors to monitor the cooking medium and applying thermal models, the system substitutes direct physical contact measurement with indirect thermal field analysis, eliminating the need for probe insertion.
2Object-affected harmful factors
If non-invasive methods like infrared sensing are used, then food damage is avoided, but measurement precision is limited to surface temperature
Solution Approach 1:
The cooking medium serves as an intermediary that bridges the gap between surface measurement and core temperature determination. By monitoring the cooking medium temperature and using thermal conduction principles, the system can infer core temperature without direct contact with the food surface, overcoming the penetration limitation of infrared sensing.
Solution Approach 2:
The patent changes the measurement parameter from direct food surface temperature to cooking medium temperature. This parameter substitution allows the system to obtain information about food internal temperature through the thermal state of the surrounding medium, which has better penetration and contact with the food surface.
3Manufacturing precision
If automatic cooking control is implemented, then cooking precision is improved, but device complexity increases
Solution Approach 1:
The cooking medium temperature acts as an intermediary measurement that simplifies the control system. Instead of requiring complex arrays of sensors to directly map temperature distribution within the food, the system uses a single temperature sensor to monitor the cooking medium, which naturally reflects the thermal state affecting the food.
Solution Approach 2:
The patent replaces complex mechanical temperature mapping systems with a simplified thermal modeling approach. By using computational models that relate cooking medium temperature to food core temperature, the system achieves accurate cooking control without requiring multiple physical sensors or complex measurement apparatus.
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 accurate prediction and control of food core temperature, ensuring safe cooking without damage to the food, suitable for home appliances, and adaptable for different food types and initial temperatures, improving cooking results and reducing human error.
Implementation Method 1
a heating element for heating a cooking medium in the heating chamber
Implementation Method 2
a temperature sensor for monitoring a temperature of the cooking medium over time
Implementation Method 3
a mass sensor for monitoring a mass of a food item to be cooked in the heating chamber over time
Implementation Method 4
processing information from the mass sensor and temperature sensor to provide a prediction of the food item core temperature
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
The invention provides a cooking device comprising a heating chamber (10), a heating element (12) for heating a cooking medium in the heating chamber, a temperature sensor (14) for monitoring a temperature of the the cooking medium over time, and a mass sensor (16) for monitoring a mass of a food item to be cooked in the heating chamber over time. The cooking device also comprises a controller (18) for processing information from the mass sensor and temperature sensor to provide a prediction of the food item core temperature and to control a cooking process in dependence on the predicted food item core temperature.