External Oil Quality Sensing in Fryer Return Lines
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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 is positioned externally in the filtration loop of a fryer, measuring the dielectric constant of cooking oil as it flows through the return line, providing an indication when the oil's quality has deteriorated beyond acceptable levels by averaging capacitance measurements during the return flow.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If simple methods such as testing the taste, smell and color of the oil are used, then the testing process is simple to perform, but the accuracy and reliability of oil quality detection is poor
Solution Approach 1:
The patent replaces manual sensory testing methods (taste, smell, color) with an automated capacitance sensing system. The sensor measures the dielectric constant of the cooking oil electrically, substituting mechanical/sensory inspection with an electrical measurement system that provides both ease of operation and high measurement precision.
Solution Approach 2:
The patent changes the measurement parameter from subjective sensory attributes to the objective electrical property (dielectric constant) of the oil. By measuring capacitance, which changes with oil degradation, the system transforms the detection approach to achieve both operational simplicity and measurement accuracy.
2Measurement precision
If chemical or chromatographic methods are used to test fatty acids and polymeric triglycerides, then the comprehensiveness and accuracy of oil quality testing is improved, but the time consumption and cost increase
Solution Approach 1:
The patent replaces complex chemical and chromatographic analysis methods with an electrical capacitance measurement system. This substitution eliminates time-consuming chemical procedures while providing comprehensive oil quality assessment through dielectric constant measurement, achieving both accuracy and speed.
Solution Approach 2:
The patent changes from measuring specific chemical components (fatty acids, polymeric triglycerides) through complex chemical methods to measuring the overall dielectric constant of the oil through electrical means. This parameter transformation provides comprehensive oil quality assessment without the time and cost of individual chemical analyses.
3Measurement precision
If a capacitance sensor is installed internally in the fryer pot, then the measurement of oil quality is more direct, but the sensor is exposed to high temperatures and harsh cooking environment which reduces reliability
Solution Approach 1:
The patent extracts the capacitance sensor from the harsh internal environment of the fryer pot and relocates it to the external oil return line. This extraction maintains the ability to measure oil quality (as oil flows past the sensor in the return line) while removing the sensor from exposure to extreme temperatures and cooking conditions, thereby improving reliability.
Solution Approach 2:
The patent uses the oil return line as an intermediary medium to enable sensor measurement. The sensor measures the dielectric constant of oil as it flows through the return line, using this intermediate location to indirectly monitor oil quality in the fryer pot without direct exposure to the cooking environment.
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 solution allows for timely and accurate detection of oil degradation, preventing waste and ensuring food safety by providing a reliable and objective measurement of TPM levels, thus optimizing oil usage and reducing the risk of tainted food.
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... an increased capacitance measurement of the cooking oil is indicative of an increased level of TPMs in the cooking oil
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.