Electronic Oven Infrared Sensing for Adaptive Heating Uniformity

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Solution Overview

Problem

Electronic ovens, particularly microwave ovens, heat food unevenly due to the nature of electromagnetic radiation and the lack of adjustment based on the item's specific characteristics or internal structure, leading to inconsistent cooking results.

Innovation Solution

The use of evaluative feedback and deterministic planning to control the application of electromagnetic energy, adjusting the intensity and position of the energy distribution within the oven based on real-time temperature sensing and RF parameter analysis, allowing for optimized heating through reinforcement learning and optimization algorithms.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If electromagnetic radiation is used to heat food in electronic ovens, then heating efficiency is improved, but heating uniformity deteriorates due to standing waves creating hot and cold spots

Engineering Contradiction:

Improveheating efficiencyVSAvoidheating uniformity

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

The patent applies dynamics by making the energy distribution movable and adjustable through mode stirrers that continuously change the standing wave patterns, transforming the static hot/cold spot distribution into a dynamic system that redistributes energy over time to achieve more uniform heating

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The patent applies local quality by using sensor arrays to detect temperature variations at different locations and applying localized corrective energy or adjusting local energy distribution to compensate for hot and cold spots, treating different regions of the food differently based on their specific heating needs

Inventive Principle:

Principle #3Local quality

2Productivity

If electromagnetic waves cause polarized molecules to rotate and deliver kinetic energy, then heating of polarized substances like water is improved, but heating of non-polarized substances deteriorates

Engineering Contradiction:

Improveheating efficiency for polarized substancesVSAvoidheating applicability to different materials

Core Design Contradiction:

ProductivityVSAdaptability or versatility

Solution Approach 1:

The patent applies parameter changes by using sensors to detect the dielectric properties and moisture content of the food, then adjusting heating parameters such as power level, frequency, and duration based on the detected material properties to optimize heating for both polarized and non-polarized substances

Inventive Principle:

Principle #35Parameter changes

3Manufacturing precision

If rotating trays and stirrers are used to prevent uneven heating, then heating uniformity is improved, but device complexity increases

Engineering Contradiction:

Improveheating uniformityVSAvoidmechanical component complexity

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The patent applies feedback by using sensor arrays to continuously monitor temperature distribution and using this information to control the mode stirrers and adjust energy distribution, replacing complex mechanical rotating systems with a simpler system that uses electronic feedback control to achieve uniform heating

Inventive Principle:

Principle #23Feedback

4Measurement precision

If infrared sensing and evaluative feedback are implemented, then heating control precision is improved, but device complexity and cost increase

Engineering Contradiction:

Improvetemperature measurement precisionVSAvoidcontrol system complexity

Core Design Contradiction:

Measurement precisionVSDevice complexity

Solution Approach 1:

The patent applies self-service by implementing a self-regulating heating system where sensors automatically detect temperature and moisture levels, and the control system automatically adjusts energy distribution without user intervention, making the complex control system operate autonomously to simplify user interaction

Inventive Principle:

Principle #25Self-service

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 ensures more reliable and efficient heating by dynamically adjusting energy application to match the item's characteristics, reducing uneven cooking and improving cooking consistency.

Implementation Method 1

The electromagnetic waves in a microwave oven cause polarized molecules, such as water, to rotate back and forth, thereby delivering energy to the item in the form of kinetic energy

Methodology Applied

Scientific EffectDielectric heating: Dielectric Heating

Implementation Method 2

sensing a surface temperature distribution for the item using an infrared sensor

Methodology Applied

Scientific EffectInfrared radiation detection: Infrared Radiation

Data Source

PatentUS11632826B2Electronic oven with infrared evaluative control

Publication Date: 2023.04.18 THE MARKOV CORP

AI summary

A disclosed computer-implemented method for heating an item in a chamber of an electronic oven towards a target state includes heating the item with a set of applications of energy to the chamber while the electronic oven is in a respective set of configurations. The set of applications of energy and respective set of configurations define a respective set of variable distributions of energy in the chamber. The method also includes sensing sensor data that defines a respective set of responses by the item to the set of applications of energy. The method also includes generating a plan to heat the item in the chamber. The plan is generated by a control system of the electronic oven and uses the sensor data.