Energy Impulse Integration for Cooking Doneness
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Solution Overview
Problem
Current methods for determining meat doneness based on internal temperature are often inaccurate, leading to overcooking, as they do not account for variations in cooking conditions and the chemical reaction kinetics involved in cooking processes.
Innovation Solution
A method and apparatus that use a temperature probe to continuously measure meat temperature, calculate the Energy Impulse (EI) value by integrating temperature over time, and compare it to pre-determined ranges to determine the desired level of doneness, generating a signal to terminate cooking when the desired EI value is reached.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If internal temperature is measured using a thermo-probe to determine doneness, then the cooking process is simplified and easy to operate, but the accuracy of doneness determination deteriorates (over-cooking occurs 75% of the time)
Solution Approach 1:
The patent changes the parameter from simple temperature measurement to integrated energy impulse (EI) measurement. By accumulating temperature data over time and calculating EI values, the system transforms a single-point measurement into a cumulative parameter that reflects the total thermal energy absorbed by the meat, thereby improving doneness determination accuracy while maintaining ease of operation.
Solution Approach 2:
The patent implements continuous temperature monitoring and continuous EI calculation throughout the cooking process. Rather than taking discrete temperature readings, the system continuously integrates temperature data over time, ensuring that the doneness determination reflects the entire cooking history and accounts for temperature fluctuations, leading to more accurate results.
2Device complexity
If traditional temperature-based doneness determination is used, then the device complexity is low (simple thermo-probe), but the reliability of doneness determination deteriorates (does not account for temperature variations and cooking conditions)
Solution Approach 1:
The patent implements a feedback mechanism where the system continuously monitors temperature, calculates EI values, and compares them against target ranges. This closed-loop feedback allows the system to account for variations in cooking conditions, meat thickness, and heat transfer rates, thereby improving reliability while keeping the device relatively simple through software-based compensation.
Solution Approach 2:
The patent introduces the Energy Impulse (EI) calculation as an intermediary parameter between raw temperature data and final doneness determination. This intermediary transforms complex thermal processes into a single cumulative metric that inherently accounts for cooking conditions and temperature variations, improving reliability without requiring complex additional hardware.
3Productivity
If the thermo-probe method is used to determine doneness at a specific temperature threshold, then the cooking process is quick and efficient, but the manufacturing precision of the cooking result deteriorates (inconsistent doneness levels)
Solution Approach 1:
The patent establishes pre-determined Energy Impulse ranges for different doneness levels before the cooking process begins. By having these target EI values ready in advance, the system can quickly determine doneness during cooking without complex real-time calculations, maintaining cooking efficiency while ensuring consistent results through predetermined accuracy thresholds.
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 accurately determines meat doneness more than 90% of the time, preventing overcooking and ensuring consistent results despite variations in cooking conditions, and can be used for multiple cooking sessions and different types of meat, including poultry and pork, ensuring safety and desired doneness levels.
Implementation Method 1
measuring the temperature of the meat continuously or intermittently at relatively tiny time intervals
Implementation Method 2
calculating the arithmetic integral of the temperature-time function to determine a real-time Energy Impulse (EI) value
Data Source
AI summary
A method and apparatus for determining when meat is cooked to a desired degree of doneness, the method continuously calculating the arithmetic integral of the meat's temperature (T) minus some threshold temperature (Tt) to determine an Energy Impulse (EI) value. Each level of doneness for a particular type of meat is represented by a range of EI values resulting from the integration of a time-based function of the meat's temperature. When the desired EI value is reached, the meat has been cooked to the desired doneness level, a signal is generated that indicates the meat is cooked to the desired doneness level and the cooking process is terminated.