Food Model Generation for Adaptive Cooking Parameter Control
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Solution Overview
Problem
Existing cooking appliances struggle to effectively utilize user-submitted recipes due to incomplete information, such as missing cooking times and heating modes, and lack adaptability to changes in food during the cooking process.
Innovation Solution
A method that generates a food model based on cooking recipe information and a database, allowing for the definition of cooking parameters like temperature and duration, and enabling adaptation during the cooking process through user input and detected parameters, using 3D scanning and thermal property calculations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If user-submitted recipes are used, then recipe variety and user flexibility are improved, but information completeness and reliability deteriorate due to missing cooking times and heating modes
Solution Approach 1:
A food model acts as an intermediary between the incomplete user-submitted recipe and the cooking control system. The food model generates missing cooking parameters (time, temperature, heating modes) by simulating heat transfer and chemical reactions based on the recipe's ingredient list and basic instructions, enabling the system to reliably execute diverse user-submitted recipes without requiring complete manual parameter specification
Solution Approach 2:
The system performs self-service by automatically generating cooking parameters through food model simulations rather than requiring complete manual input from users. The cooking control unit autonomously determines optimal cooking conditions by processing recipe information through the food model, which calculates thermal properties and predicts cooking outcomes, thereby maintaining reliability while accepting versatile user-submitted recipes
2Reliability
If predefined cooking recipes are used, then information completeness is improved, but adaptability to food changes during cooking deteriorates due to fixed 'set and go' parameters
Solution Approach 1:
The cooking parameters are made dynamic rather than fixed. The cooking control unit continuously updates cooking parameters during the cooking process based on real-time feedback from sensors (temperature, humidity, weight) and ongoing food model simulations. This allows the system to adapt to actual food changes such as moisture loss, temperature gradients, and chemical reactions, transforming static predefined recipes into dynamic, responsive cooking processes
Solution Approach 2:
A feedback mechanism is implemented where sensor data from the cooking process (internal food temperature, ambient conditions, weight changes) is continuously fed back to the cooking control unit. The control unit uses this feedback to update the food model and adjust cooking parameters in real-time, enabling the system to respond to actual food state changes and achieve better cooking results compared to fixed predefined recipes
3Measurement precision
If manual parameter specification is required for each recipe, then information accuracy is improved, but ease of operation deteriorates due to complex input requirements
Solution Approach 1:
The system performs self-service by automatically calculating and generating accurate cooking parameters through food model simulations based on the recipe's ingredient composition. Users only need to provide basic recipe information (ingredients and simple instructions), and the system autonomously determines optimal cooking parameters (time, temperature, heating modes) by simulating heat transfer and chemical reactions, thereby maintaining parameter accuracy while dramatically simplifying operation
4Manufacturing precision
If food model simulations are performed, then cooking parameter accuracy is improved, but computational complexity and processing time increase
Solution Approach 1:
The food model performs preliminary simulations during the recipe setup phase to pre-calculate optimal cooking parameters and thermal properties before cooking begins. This preliminary action allows the system to have accurate baseline parameters ready in advance, reducing the need for complex real-time calculations during actual cooking and thereby lowering computational complexity while maintaining parameter accuracy
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 use of arbitrary cooking recipes for automatic, semi-automatic, or manual cooking processes, ensuring optimal cooking results by continuously updating the food model based on shape, temperature, and ingredient changes, thus overcoming the limitations of incomplete recipes and appliance compatibility.
Implementation Method 1
at least one thermal property of the food product ready to be cooked is estimated on the basis of the cooking recipe information and the basic nutrient information. Said thermal property of the food product may be its density, thermal conductivity and/or heat capacity
Data Source
Figure 1
AI summary
The present invention relates to a method for performing a cooking process on a food product ready to be cooked on the basis of a cooking recipe information provided in a cooking recipe (10). At least one food model (30) is generated on the basis of the cooking recipe information and a database (14, 16, 20, 22, 26, 28). The cooking recipe (10) comprises at least one of the information about: - an ingredient, - a preparation step or process, - the shape of unprocessed food, and - composition, properties and condition of the food product. The database (14, 16, 20, 22, 26, 28) comprises information about ingredients and/or unprocessed food, which may be basic nutrient information of ingredients and/or unprocessed food, particularly information about content of at least one of: water, fat, carbohydrates and proteins. The database (14, 16, 20, 22, 26, 28) may also comprise, in addition or alternatively, information about at least one thermal property of the unprocessed food or food product ready to be cooked. If applicable, at least one thermal property of the food product ready to be cooked, in particular its density, thermal conductivity and/or heat capacity, is estimated on the basis of the cooking recipe information and the basic nutrient information. At least one cooking parameter of the cooking process, in particular temperature of the cooking equipment and/or environment, duration of a cooking program and/or program segment and/or program step, heating mode, etc., is defined based on the food model (30) and/or on at least the provided or estimated at least one thermal property of the food product.