Household food processor
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Solution Overview
Problem
Existing household food processors require manual and uniform feeding of ingredients over time, which can lead to lumps in dough or inadequate emulsification in mayonnaise due to either too rapid or too slow feeding, affecting the quality of the cooking result.
Innovation Solution
A household food processor equipped with sensors, such as electrostatic-induction-based sensors, to determine the feeding quantity in real-time, allowing for precise and continuous monitoring of ingredient flow, and a control device that adjusts the feeding based on sensor signals to ensure uniform ingredient addition, with optional integration of a weight sensor for calibration and feedback to the user.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If the user feeds the ingredient manually and quickly, then the preparation time is reduced, but lumps are produced in the dough and the desired quality is not obtained
Solution Approach 1:
The patent employs a sensor (electrostatic-induction-based or optical) that continuously monitors the ingredient flow and provides feedback signals to the control device. The control device adjusts the feeding process in real-time based on this feedback, ensuring uniform distribution while maintaining efficient preparation times. This closed-loop control system prevents lump formation by detecting and correcting feeding rate deviations immediately.
Solution Approach 2:
The patent replaces manual mechanical feeding with an automated sensor-based detection and control system. The electrostatic-induction-based sensor or optical measuring assembly detects ingredient flow characteristics, and the control device automatically regulates the feeding process, eliminating the need for manual intervention and ensuring consistent, lump-free ingredient distribution.
2Manufacturing precision
If the user feeds the ingredient manually and slowly, then the uniformity of ingredient distribution is improved, but the preparation time increases and insufficient quantity is added
Solution Approach 1:
The sensor continuously monitors ingredient flow and provides real-time feedback to the control device, which adjusts the feeding rate dynamically. This ensures optimal feeding speed is maintained throughout the process, achieving uniform distribution without excessive preparation time or insufficient quantity addition.
Solution Approach 2:
The feeding process is made dynamic and adaptive through the sensor-control system. The feeding rate is not fixed but continuously adjusted based on real-time detection of ingredient flow characteristics, allowing the system to optimize between speed and uniformity throughout the preparation process.
3Loss of time
If the ingredient is fed too quickly, then the preparation time is reduced, but the desired emulsification of oil does not take place
Solution Approach 1:
The sensor detects ingredient flow rate and provides feedback to the control device, which regulates the feeding speed to ensure optimal conditions for emulsification. This real-time control maintains reliable emulsification quality while minimizing preparation time by preventing both too-fast and too-slow feeding scenarios.
Solution Approach 2:
The feeding process is dynamically controlled to adapt to the specific requirements of different ingredients and preparation stages. The control device adjusts the feeding rate in real-time based on sensor feedback, ensuring optimal emulsification conditions are maintained throughout the process.
4Measurement precision
If a sensor is added to detect feeding quantity, then the precision of ingredient quantity control is improved, but the device complexity increases
Solution Approach 1:
The patent employs an electrostatic-induction-based sensor or optical measuring assembly that provides precise feeding quantity detection without complex mechanical moving parts. These sensor types offer high measurement precision while maintaining relatively simple device architecture, as they rely on electromagnetic or optical fields rather than mechanical measurement mechanisms.
Solution Approach 2:
The sensor acts as an intermediary between the ingredient flow and the control device, translating physical ingredient flow characteristics into electrical signals that the control device can process. This intermediary function enables precise measurement while keeping the overall system architecture modular and manageable.
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
Ensures reliable and reproducible food preparation by providing precise control over ingredient feeding, preventing lumps and ensuring the correct quantity is added within the desired time, enhancing the quality and consistency of cooking results.
Implementation Method 1
the sensor is an electrostatic-induction-based sensor. A particularly reliable and precise detection of the feeding quantity or the feeding flow can be made possible in this manner
Implementation Method 2
the sensor is based on at least one light barrier or an optical measuring assembly, in particular for measuring the radial extent of the ingredient flow
Data Source
AI summary
A household appliance includes the food preparation container, into which an ingredient for food preparation can be fed by the user. The household appliance includes at least one sensor for determining a feeding quantity of an ingredient as the ingredient is being fed into the food preparation container. A control device of the household appliance is configured to determine the feeding quantity based on a sensor signal of the at least one sensor such that a user can prepare particularly reliably and reproducibly a food that requires a uniform feed of an ingredient for a predetermined period of time.