Food Processor Boiling Detection for Fixed-Energy Cooking Control
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Solution Overview
Problem
Existing cooking methods using kitchen appliances with temperature control struggle to achieve reproducible results due to discrepancies in temperature measurement and environmental conditions, leading to unpredictable heating outcomes.
Innovation Solution
A method and apparatus for cooking that employs a temperature control mode followed by a fixed energy mode after detecting a specified boiling stage, using predefined electrical energy values based on target temperatures to maintain consistent cooking conditions, independent of altitude and fill level.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If temperature control is used to maintain target temperature during boiling, then temperature precision is improved, but reliability of reproducible cooking results deteriorates due to environmental conditions and measurement discrepancies
Solution Approach 1:
The patent changes the control parameter from temperature-based control to energy-based control. Instead of adjusting heating power to maintain a target temperature, the system supplies a predetermined amount of energy regardless of the actual temperature reached. This parameter change eliminates the dependency on temperature measurements and environmental conditions, thereby improving the reliability of reproducible cooking results.
Solution Approach 2:
The patent extracts the temperature control mechanism from the cooking process. By removing the temperature sensor feedback loop and replacing it with a fixed energy supply system, the patent eliminates the source of measurement errors and environmental dependencies, achieving more reliable and reproducible cooking results.
2Reliability
If complex control systems are used to detect and correct deviations from planned state, then reliability of reproducible cooking results is improved, but device complexity increases
Solution Approach 1:
The patent extracts and removes the complex temperature control and deviation detection systems from the cooking apparatus. By replacing these complex systems with a simple predetermined energy supply mechanism, the patent achieves reliable reproducible results without the need for complex control electronics, sensors, and algorithms.
Solution Approach 2:
The patent employs a simple, low-cost energy supply system with fixed parameters rather than expensive, complex control systems. The predetermined energy values are stored in simple memory structures, replacing the need for complex real-time control hardware and software, thereby reducing device complexity while maintaining reliability.
3Manufacturing precision
If temperature control adjusts heating power based on actual temperature, then manufacturing precision of temperature profile is improved, but loss of energy occurs due to continuous adjustment and overheating prevention
Solution Approach 1:
The patent changes the control parameter from temperature feedback to fixed energy supply. Instead of continuously adjusting heating power based on temperature measurements, the system supplies a predetermined energy amount, eliminating the energy losses associated with continuous control adjustments and overheating prevention mechanisms.
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 reproducible cooking results with reduced system complexity, as minor deviations in temperature and environmental factors do not significantly impact the final product quality, and is more reliable than conventional temperature control methods.
Implementation Method 1
a heating element (3) for heating the pot (2) and/or a meal (20) in the pot (2)
Implementation Method 2
a temperature sensor (4) for determining an actual temperature of the pot (2) and/or a meal (20) in the pot (2)
Implementation Method 3
detection of a specified boiling stage of the food (20) by a boiling detection unit (14)
Data Source
Figure 1
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AI summary
The invention relates to a method, a computer program product, and a food processor for preparing food (20) in a pot (2) using a food processor (1) comprising the pot (2), a heating element (3) for heating the pot (2) and/or food (20) in the pot (2), and a temperature sensor (4) for determining the actual temperature (TI) of the pot (2) or the food (20) in the pot (2), comprising the following steps: Performing temperature control by a control device (10) in a temperature control mode based on a target temperature (TT) by adjusting the electrical energy supplied to the heating element (3) as a function of the actual temperature (TI), such that the actual temperature (TI) approaches or reaches the target temperature (TT).The method further comprises the following steps: detection of a defined boiling point of the food (20) by a boiling point detection unit (14); and switching from the temperature control mode to a fixed mode of the control device (10) when the boiling point detection unit (14) detects the defined boiling point, whereby the electrical energy supplied to the heating element (3) is maintained at a defined value (P1, P2, P3) in the fixed mode. A reproducible cooking result can thus be reliably achieved with a relatively simple system.