Multi-Sensor Food Probe with Segmented Rod for Center Temperature Detection
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Solution Overview
Problem
Existing food probes face difficulties in accurately determining the temperature at the center of food stuffs, as it is challenging for users to position the temperature sensor correctly, leading to inefficient cooking processes.
Innovation Solution
A food probe with an elongated rod subdivided into multiple pipe sections and a cone end, equipped with multiple temperature sensors and a simple connector system, increases the likelihood of one sensor being positioned at the center, allowing for accurate temperature detection without active electronic devices, and includes thermal insulating elements to prevent external temperature interference.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a single temperature sensor is used in the food probe, then the device complexity is low, but the probability of accurately detecting the center temperature is low
Solution Approach 1:
The rod is divided into multiple pipe sections (first pipe section, second pipe section, third pipe section) with temperature sensors positioned at different locations. This segmentation allows multiple temperature measurements at different depths, increasing the probability that at least one sensor accurately detects the center temperature without requiring complex positioning mechanisms.
2Measurement precision
If the rod is made of heat conductive material to improve temperature detection accuracy, then the measurement precision improves, but external temperature interference increases
Solution Approach 1:
The rod is segmented into multiple pipe sections that are thermally isolated from each other. This segmentation prevents heat conduction along the rod from affecting the temperature measurements, allowing the rod to be made of heat conductive material for structural integrity while preventing external temperature interference through thermal isolation between sections.
Solution Approach 2:
Thermal insulating elements are introduced as intermediaries between the pipe sections to block heat conduction paths. These insulating elements prevent thermal energy from the oven cavity or external sources from traveling along the rod and interfering with the temperature sensors, thereby eliminating the harmful effect while maintaining the benefits of a rigid rod structure.
3Measurement precision
If multiple temperature sensors are positioned at different locations, then the probability of center temperature detection increases, but the device complexity increases
Solution Approach 1:
The rod is segmented into distinct pipe sections with each section containing a temperature sensor at a predetermined position. This segmentation provides a simple, structured approach to multi-point temperature measurement, where each sensor monitors a specific zone, making the system easier to manufacture and calibrate compared to complex sensor arrays.
4Measurement precision
If thermal insulating elements are added to prevent external temperature interference, then the measurement precision improves, but the device complexity increases
Solution Approach 1:
The rod is divided into multiple pipe sections that are inherently separated by thermal insulating elements. This segmentation approach integrates the insulation function into the basic structure of the rod itself, rather than adding separate insulation components. The pipe sections and insulating elements form a unified, simple structure that prevents heat conduction while maintaining mechanical integrity.
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 multi-sensor probe enhances the probability of detecting the center temperature of food stuffs, enabling precise cooking control by determining residual cooking time and potentially saving energy by switching off heating elements early.
Implementation Method 1
the pipe sections and/or the cone end are separated by thermal insulating elements. Said thermal insulating elements prevent that thermal energy from the oven cavity increases the detected temperature.
Implementation Method 2
the pipe sections and/or the cone end are made of heat conductive material or materials, in particular the pipe sections and/or the cone end are made of metal. This contributes to the accuracy of the temperature detection.
Data Source
AI summary
The present invention relates to a food probe (10) for determining the temperature or the temperatures in the interior of food stuff. The food probe (10) comprises an elongated rod (12). A front portion of the rod (12) is provided for penetrating the food stuff. The rod (12) is subdivided into at least three pipe sections (16, 18, 20) arranged serially. The rod (12) includes a cone end (22) arranged at its front end. The food probe (10) comprises at least three temperature sensors (32, 34, 36). A most one of the temperature sensors (32, 34, 36) is arranged inside one pipe section (18, 20) and/or inside the cone end (22). The food probe (10) comprises a connector (38, 40, 42) provided for an electric connection to a control unit. The connector comprises at least three connector elements (38, 40, 42) connected to the temperature sensors (32, 34, 36) according to the predetermined scheme. Further, the present invention relates to a method for controlling a cooking process.