Dielectric Egg Holder for Uniform Microwave Soft-Boiling
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Solution Overview
Problem
Existing methods for cooking eggs in a microwave oven often result in uneven cooking, require additional time and devices, and can be hazardous, failing to produce a high-quality soft-boiled egg efficiently.
Innovation Solution
An apparatus and method utilizing a packaging with a dielectric layer having a specific imaginary part of the dielectric constant (ε″) and thickness, designed for microwave radiation, which surrounds the egg to cook it quickly and uniformly, minimizing energy use and waste, while maintaining the egg's quality comparable to boiling in hot water.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If an egg is cooked in a microwave oven using conventional methods, then the cooking time is reduced, but the egg may explode or cook unevenly resulting in poor quality
Solution Approach 1:
A dielectric layer with specific properties (imaginary part of dielectric constant between 20-500, thickness 1-6mm) is introduced as an intermediary between the microwave field and the egg. This layer mediates the energy transfer, enabling uniform and controlled heating that prevents explosion while maintaining cooking quality. The layer absorbs and redistributes microwave energy uniformly across the egg surface.
Solution Approach 2:
The invention changes the physical parameters of the cooking system by introducing a dielectric layer with specific electromagnetic properties (dielectric constant imaginary part ε'' between 20-500 at 2.45 GHz). This parameter change transforms the microwave heating process from uneven and dangerous to uniform and controlled, achieving both speed and safety.
2Loss of time
If an egg is shelled and placed in a container for microwave cooking, then the cooking time is reduced to about 60 seconds, but the albumin becomes too hard or rubbery and cooking is uneven
Solution Approach 1:
The dielectric layer serves as a mediator that distributes microwave energy uniformly across the egg surface, preventing the uneven cooking and rubbery texture that occurs with direct microwave heating of shelled eggs. The layer ensures consistent energy absorption throughout the cooking process.
Solution Approach 2:
By introducing a dielectric layer with controlled thickness (1-6mm) and specific dielectric properties (ε'' between 20-500), the invention changes the heating parameters to achieve uniform cooking while maintaining short cooking time. This prevents the albumin from becoming rubbery.
3Reliability
If an egg is placed in an electrically conducting holder with water for microwave cooking, then the egg does not explode, but the cooking time increases to 4-5 minutes
Solution Approach 1:
The dielectric layer replaces the water-filled conducting holder as the intermediary between the microwave field and the egg. This eliminates the need for bulk water while still providing uniform heating and preventing explosion, thereby reducing cooking time from 4-5 minutes to under 2 minutes.
Solution Approach 2:
The invention changes from using a water-based conducting system to a dielectric layer with specific electromagnetic properties. This parameter change reduces the thermal mass required for safe cooking, thereby reducing cooking time while maintaining safety.
4Productivity
If packaging materials like tissue soaked in salt solution are used, then the egg can be cooked in microwave, but the packaging procedure is laborious and does not allow reproducible results
Solution Approach 1:
The invention specifies precise dielectric parameters (imaginary part of dielectric constant between 20-500, thickness 1-6mm) that can be controlled during manufacturing. This allows for standardized, reproducible packaging production without laborious manual preparation steps, enabling both speed and manufacturability.
Solution Approach 2:
The dielectric layer can be implemented as a composite material structure that combines the necessary electromagnetic properties with mechanical stability. This enables standardized manufacturing of the packaging while maintaining the rapid and reproducible cooking performance.
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 the preparation of a soft-boiled egg within 120 seconds, using minimal energy and water, with consistent quality, and allows for the cooking of multiple eggs simultaneously with different settings, ensuring reproducibility and safety.
Implementation Method 1
An apparatus and method utilizing a packaging with a dielectric layer having a specific imaginary part of the dielectric constant (ε″) and thickness, designed for microwave radiation, which surrounds the egg to cook it quickly and uniformly
Implementation Method 2
said packaging comprising a first layer which enfolds the shell of the egg and is in heat exchanging contact with the shell of the egg, has a dielectric constant with an imaginary part, ε′′, between 20-500 at a temperature between 0° C.-100° C. and at a microwave frequency of 2.45 GHz
Data Source
AI summary
The invention relates to an apparatus for boiling an egg, comprising a device for providing microwave radiation in a confined space, comprising a holder with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer: —is in heat exchanging contact with the shell of the egg; —has a dielectric constant with an imaginary part, ∈″, between 20-500 at a temperature between 0° C.-100° C. and at a microwave frequency of 2.45 GHz, and —having a layer thickness d of 1-6 millimeter and varying less than 30% over the egg, or said holder for holding at least one egg assembly adapted for cooking an egg using microwave radiation.