Deep Fryer Oil Return-Line Sensor for Accurate TPM Detection
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Solution Overview
Problem
Current methods for determining the quality of cooking oil in fryers are subjective, time-consuming, and unreliable, as they fail to accurately detect the level of total polar materials (TPMs) that indicate oil degradation, which affects cooking capacity and food safety.
Innovation Solution
A capacitance sensor system is installed in the oil return line of a fryer, measuring the dielectric constant of the cooking oil as it flows through a filtration loop, providing an indication when the oil's quality has deteriorated, thereby ensuring timely oil changes and maintaining food safety.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If simple methods such as testing the taste, smell and color of the oil are used, then the testing process is simple, but the accuracy and reliability of oil quality detection is poor
Solution Approach 1:
The patent replaces subjective sensory methods (taste, smell, color) with an objective electrical measurement system. A capacitance sensor measures the dielectric constant of the cooking oil, which changes as TPMs accumulate. This substitution of mechanical/electrical measurement for sensory evaluation resolves the contradiction by providing both ease of operation and high measurement precision.
2Measurement precision
If chemical or chromatographic methods are used to test fatty acids or polymeric triglycerides, then the comprehensiveness and accuracy of TPM detection is improved, but the time consumption and cost increase
Solution Approach 1:
The patent replaces complex chemical and chromatographic methods with a simple capacitance measurement system. The capacitance sensor directly measures the dielectric constant of the oil, which correlates with TPM content. This electrical measurement method achieves comprehensive and accurate TPM detection without the time-consuming and expensive chemical analysis procedures.
Solution Approach 2:
The patent changes the measurement parameter from chemical composition analysis to electrical property measurement. By measuring the dielectric constant (capacitance) of the oil instead of analyzing specific chemical compounds, the system achieves accurate TPM detection rapidly and cost-effectively.
3Measurement precision
If a capacitance sensor is installed in the fryer pot, then the measurement of dielectric constant can be performed, but the sensor may be contaminated by food debris and oil impurities
Solution Approach 1:
The patent extracts the capacitance sensor from the fryer pot environment and relocates it to the oil return line. This allows the sensor to measure the dielectric constant of oil that has already been filtered of food debris and large impurities, while still being in contact with the oil to detect TPMs. This resolves the contradiction by maintaining measurement capability while reducing contamination from solid food particles.
Solution Approach 2:
The patent uses the filtration system as an intermediary between the contaminant source (fryer pot) and the sensor. The filter removes solid food debris and large impurities before the oil reaches the sensor, protecting the sensor from contamination while allowing the sensor to remain in contact with the oil for TPM detection.
4Object-affected harmful factors
If the sensor is positioned in the oil return line after filtration, then the sensor is protected from food debris contamination, but the sensor must wait for oil to flow past it for measurement
Solution Approach 1:
The patent positions the sensor in the oil return line where oil continuously flows past it during normal fryer operation. This allows for continuous or near-continuous measurement of the dielectric constant without requiring the fryer to be stopped or oil to be specifically circulated. The useful action of oil flow is maintained and utilized for ongoing quality monitoring.
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 system accurately detects the level of TPMs in cooking oil, preventing premature or excessive oil use, ensuring consistent cooking performance and food safety by providing a reliable and objective measurement of oil quality.
Implementation Method 1
an oil quality sensor that measures an electrical property of the oil and is disposed in a filtration loop of a fryer
Implementation Method 2
measures the dielectric constant of the cooking oil to unacceptable levels
Data Source
AI summary
A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot; a conduit fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A pump for re-circulating cooking oil to and from the fryer pot; and a sensor disposed in fluid communication with the conduit that measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot is provided.