Fluid-Immersion Meal Storage and Cooking With Zoned Temperature Control
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Solution Overview
Problem
Existing sous-vide cooking methods require significant human intervention and are time-consuming, making them impractical for daily use, as they involve preparing meals in advance and storing them before cooking.
Innovation Solution
A semi-autonomous fluid-immersion cooking device with a thermal container and fluid circulation system that circulates fluid at varying temperatures to cook food, allowing for automated storage and cooking of meals, with a controller managing the process to ensure precise temperature control and efficient energy transfer.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If traditional sous-vide cooking methods are used, then food integrity is maintained through low-temperature heating, but significant human intervention and time are required for meal preparation and storage
Solution Approach 1:
The system performs preliminary actions by pre-cooking meals in advance and storing them in the thermal container with fluid circulation. The controller is pre-programmed with cooking parameters, and the system automatically prepares meals ahead of time, eliminating the need for last-minute preparation and reducing human intervention.
Solution Approach 2:
The system serves itself by automatically circulating fluid through the thermal container, maintaining precise temperatures, and cooking meals without human intervention. The controller autonomously manages the cooking process, pumping fluid between chambers and regulating heat transfer, making the system self-sufficient.
2Loss of time
If meals are prepared in advance and stored before cooking, then time for daily preparation is reduced, but the system requires complex storage and heating infrastructure
Solution Approach 1:
The system merges storage and cooking functions into a single integrated device. The thermal container serves both as a storage chamber and a cooking chamber, with fluid circulation connecting both functions. This eliminates the need for separate refrigerators, storage containers, and cooking equipment, reducing overall system complexity despite combining multiple functions.
Solution Approach 2:
The thermal container performs multiple functions: it stores pre-cooked meals, circulates cooling fluid to maintain storage temperature, heats fluid for cooking, and transfers cooked meals to serving containers. This multi-functionality reduces the need for separate appliances and simplifies the overall infrastructure required for advance meal preparation.
3Use of energy by moving object
If fluid circulation is used to transfer thermal energy, then efficient heat transfer is achieved, but precise temperature control requires sophisticated pumping and heating systems
Solution Approach 1:
The system uses hydraulic principles by circulating liquid fluid through the thermal container to transfer thermal energy. The fluid circulation system employs pumping mechanisms to move fluid between chambers, utilizing hydraulic flow to achieve efficient heat transfer. This approach provides controlled, efficient thermal energy transfer while maintaining manageable system complexity through standard hydraulic components.
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 efficient and automated meal preparation, reducing human intervention and time requirements while maintaining food integrity through precise temperature control, making sous-vide cooking more accessible for daily use.
Implementation Method 1
The volume of fluid has a first temperature and is configured to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature greater than the first temperature.
Implementation Method 2
A thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item is disposed in a first position within the second volume.
Data Source
AI summary
A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.