Defrosting Control Using Unheated Fluid Feedback
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Solution Overview
Problem
Existing methods for defrosting irregularly shaped food items, such as tuna loins, often lead to overheating of thinner parts and incomplete defrosting of thicker parts, risking spoilage and bacterial growth due to uneven temperature distribution.
Innovation Solution
A method involving temperature monitoring and control using an unheated fluid to adjust the surrounding temperature of the food item, decreasing it when it exceeds a target temperature and increasing it when it falls below, to ensure even defrosting and prevent overheating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If heated air is blown over frozen food to defrost it, then the defrosting process is simple and fast, but uneven temperature distribution occurs leading to overheating of thinner parts and incomplete defrosting of thicker parts
Solution Approach 1:
The patent implements a feedback control system that continuously monitors the temperature of the thinnest part of the food item and adjusts the surrounding temperature accordingly. When the monitored temperature approaches the target temperature, the system reduces or stops heating, preventing overheating while ensuring complete defrosting of thicker parts.
Solution Approach 2:
The patent focuses temperature control on the critical thinnest part of the food item, which is most susceptible to overheating. By monitoring and controlling the temperature at this specific location, the system ensures uniform defrosting throughout the entire food item without causing damage to any particular area.
2Manufacturing precision
If the surrounding temperature is kept high to defrost thicker parts, then complete defrosting is achieved, but the thinner parts become overheated and spoiled
Solution Approach 1:
The system uses real-time temperature monitoring of the thinnest part to provide feedback control. When the temperature of this critical area approaches the target temperature, the system automatically reduces heating intensity, preventing overheating while maintaining sufficient temperature for complete defrosting of thicker regions.
Solution Approach 2:
The system determines the target temperature for the thinnest part before the defrosting process begins and uses this pre-established value to control the surrounding temperature throughout the process, ensuring that the critical area reaches the desired temperature without exceeding it.
3Ease of operation
If conventional defrosting methods are used, then the process is simple to operate, but food quality deteriorates due to bacterial growth and spoilage
Solution Approach 1:
The patent employs automated temperature monitoring and control that operates transparently to the user. The system automatically adjusts heating based on real-time temperature data from the thinnest part of the food, ensuring food safety and quality without requiring complex user intervention or specialized operation.
Solution Approach 2:
The defrosting system performs self-regulation by automatically monitoring its own temperature and adjusting heating accordingly. The system serves itself by using the temperature sensor feedback to control the heating element, eliminating the need for manual temperature control while ensuring food safety.
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 approach allows for careful and high-quality defrosting of food items like tuna loins with reduced spoilage, maintaining a stable temperature close to the target, thus preserving the quality and safety of the product.
Implementation Method 1
decreasing the surrounding temperature of the first food item, using an unheated fluid having a temperature less than the surrounding temperature of the first food item
Data Source
AI summary
A method of defrosting a food item, including: monitoring a temperature of a first part of a first food item; and controlling a surrounding temperature of the first food item in dependence on said monitored temperature. The controlling includes: decreasing the surrounding temperature of the first food item, using an unheated fluid having a temperature less than the surrounding temperature of the first food item, when the surrounding temperature is greater than a target surrounding temperature for a given temperature of the first part. Embodiments also relate to a control system, apparatus and a computer program product.