Method for controlling the texture of a culinary preparation
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Solution Overview
Problem
Existing culinary appliances cannot accurately predict or allow users to adjust the texture of culinary preparations in real time, limiting user control over the final texture of their dishes.
Innovation Solution
A method and appliance that include a container, a rotating tool, a motor, and a motor control interface, allowing for two operating modes: one for mixing ingredients and another for estimating viscosity, with real-time display of texture information and the option to add plasticizers or thickeners based on user preferences.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a culinary appliance only mixes ingredients without texture estimation, then the device complexity is low, but the user cannot objectively assess or control the texture of the preparation
Solution Approach 1:
The patent replaces subjective human sensory assessment of texture with an automated motor-based measurement system. The motor's current consumption and rotation speed are measured objectively, and viscosity is calculated from these mechanical parameters using the formula Viscosity = (900 × Current) / (Power × Speed²). This substitution of mechanical measurement for sensory evaluation enables precise texture assessment while maintaining relatively simple device architecture.
Solution Approach 2:
The patent introduces a motor as an intermediary measurement tool between the preparation and the user. Instead of the user directly assessing texture, the motor interacts with the preparation during mixing, and its electrical characteristics (current, power, speed) serve as indirect but quantifiable indicators of viscosity. This intermediary enables objective texture measurement without requiring complex direct sensing equipment.
2Productivity
If the motor runs at high speed for mixing, then the mixing efficiency is high, but the viscosity estimation becomes inaccurate due to vortex formation
Solution Approach 1:
The patent employs periodic alternation between mixing mode and measurement mode. During mixing mode, the motor operates at high speed for efficient ingredient blending. Then, the system periodically transitions to measurement mode where the motor runs at controlled low speed (1-5000 rpm) to accurately estimate viscosity without vortex formation. This periodic switching allows both high productivity during mixing and high measurement precision during assessment.
Solution Approach 2:
The patent dynamically adjusts motor speed based on operational phase. The motor control interface varies rotation speed between high speeds for mixing and low controlled speeds for viscosity measurement. This dynamic speed adjustment optimizes both mixing efficiency and measurement accuracy at different stages of the preparation process.
3Adaptability or versatility
If the user cannot estimate viscosity in real time, then the device complexity is low, but the user cannot adjust the texture according to their preferences
Solution Approach 1:
The patent implements a feedback loop where the motor's electrical parameters are continuously monitored during mixing, viscosity is calculated in real time, and this information is fed back to the user via a display device. The user can observe the texture evolution and make informed decisions about when to add plasticizers or thickeners. This feedback mechanism enables real-time texture control while keeping the device relatively simple by using existing motor control infrastructure.
Solution Approach 2:
The system enables the user to self-adjust the texture by providing real-time viscosity information. The user independently decides when and what additives to introduce based on the displayed viscosity measurements, allowing personalized texture control without requiring complex automated adjustment mechanisms.
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 users to objectively assess and adjust the texture of their preparations in real time, ensuring the desired consistency and enhancing user satisfaction.
Implementation Method 1
a motor arranged to drive the rotating tool in the container
Implementation Method 2
a motor arranged to drive the tool in rotation in the container
Data Source
Figure 1~2
Figure 3
AI summary
The present invention relates to a method for controlling the texture of a culinary preparation made with a culinary apparatus (1) arranged for mixing ingredients of the preparation, the method comprising the following steps: -(S1) placing all of the ingredients of the preparation in the container (2) or only the solid ingredients of the preparation in the container (2) or the solid ingredients of the preparation and a portion of the liquid ingredients of the preparation in the container (2) of the cooking apparatus (1), -(S2) operating the motor of the cooking apparatus (1) using the control interface (10) according to a first operating mode (F1) in which the ingredients are mixed in the container (2), -(S3) operating the motor according to a second operating mode (F2) suitable for estimating the viscosity (Vest) of all or a portion of the preparation, -(S4) estimating the viscosity (Vest) of all or a portion of the preparation present in the container (2), -(S5) displaying on a display device (11) information (INF) representative of the texture of all or a portion of the preparation present in the container (2).