Digital Pressure Canner with Non-Contact Steam Temperature Control
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Solution Overview
Problem
Traditional pressure canners lack reliable temperature control during the canning process, leading to inefficiencies and potential food spoilage due to fluctuations in internal steam temperature, as mechanical pressure relief valves provide inadequate feedback and digital canners often inaccurately measure external canner material temperatures rather than internal steam temperatures.
Innovation Solution
A digital pressure canner equipped with a non-contact thermal sensor to measure internal steam temperature in real-time, communicating this data to a digital controller to precisely control the heating element, thereby reducing temperature overshoots and undershoots and ensuring consistent sterilization conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a mechanical pressure relief valve is used to indicate pressure levels, then the basic pressure relief function is achieved, but the temperature control reliability deteriorates due to inadequate feedback and user misinterpretation
Solution Approach 1:
The patent implements a digital temperature sensor that continuously monitors internal steam temperature and provides real-time feedback to a microprocessor controller. This closed-loop feedback system allows the controller to adjust the heating element power accordingly, maintaining precise temperature control and eliminating the information loss associated with mechanical pressure relief valves.
Solution Approach 2:
The patent replaces the mechanical pressure relief valve system with an electronic digital temperature control system. Instead of relying on mechanical movements and user interpretation, the system uses electronic sensors and digital processing to directly measure and control temperature, thereby improving reliability and information accuracy.
2Temperature
If the heat source is set at maximum output level to achieve sterilization temperature, then the sterilization temperature is achieved, but temperature fluctuations increase leading to overshoots and undershoots
Solution Approach 1:
The patent employs dynamic power adjustment of the heating element based on real-time temperature feedback. The microprocessor controller continuously monitors temperature and dynamically adjusts the heating power level, increasing power when temperature drops and decreasing power when temperature approaches the target, thereby achieving both high temperature and temperature stability.
Solution Approach 2:
The patent implements periodic temperature monitoring and control adjustments. The digital sensor continuously measures temperature at regular intervals, and the controller periodically adjusts heating element operation based on these measurements, creating a rhythmic control pattern that maintains temperature stability while achieving sterilization conditions.
3Reliability
If a heat sensor is mounted on the canner floor to measure temperature, then the sensor is protected from damage, but the temperature measurement accuracy deteriorates due to measuring canner material temperature instead of internal steam temperature
Solution Approach 1:
The patent introduces an intermediary substance (steam) as the measurement medium. Instead of directly measuring canner material temperature, the temperature sensor measures the temperature of the steam that fills the canner interior, providing accurate representation of the actual sterilization conditions while keeping the sensor protected within the canner chamber.
Solution Approach 2:
The patent utilizes the phase transition of water to steam as the measurement medium. The temperature sensor measures the temperature of steam (gaseous phase) rather than solid canner material, leveraging the fact that steam temperature directly reflects the thermal conditions to which food is exposed during sterilization.
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
The digital pressure canner maintains consistent internal temperatures necessary for killing bacteria and microorganisms, enhancing safety and efficiency by minimizing temperature fluctuations and ensuring effective sterilization throughout the canning cycle.
Implementation Method 1
a non-contact thermal sensor to measure internal steam temperature
Implementation Method 2
control the application of heat to the pressure canner appliance
Implementation Method 3
the water begins to boil, which turns to steam and the pressure within the vessel begins to rise
Data Source
AI summary
A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.