Frying Medium State Detection Using Event Parameter Recording
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Solution Overview
Problem
The determination of quality-relevant parameters in frying media, such as the mass fraction of polar components and free fatty acids, is a time-consuming and cost-intensive process requiring subjective evaluation and resource-intensive measurement methods, which are inaccurate and inefficient.
Innovation Solution
Recording and processing event parameters that describe frying events, allowing for the indirect determination of condition parameters like the mass fraction of polar components and free fatty acids, without the need for direct measurement, using sensors and digital systems to track the condition of the frying medium.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If direct measurement methods are used to determine quality parameters, then measurement precision is improved, but loss of time and productivity are worsened
Solution Approach 1:
The system performs preliminary recording of event parameters (frying events, water addition, food characteristics) continuously during operation. This preliminary data collection enables later calculation of quality parameters without time-consuming direct measurements when needed, resolving the contradiction between measurement accuracy and time consumption.
2Measurement precision
If direct measurement methods are used to determine quality parameters, then measurement precision is improved, but productivity is worsened
Solution Approach 1:
Instead of performing expensive and resource-intensive direct measurements, the system creates a computational model (copy) of the quality parameters by processing recorded event parameters. This virtual copy provides sufficient accuracy for quality assessment while consuming minimal resources, resolving the contradiction between measurement precision and productivity.
3Ease of operation
If subjective human assessment is used to check frying medium condition, then ease of operation is improved, but measurement precision is worsened
Solution Approach 1:
The system performs self-assessment of frying medium quality by automatically processing recorded event parameters through calculation algorithms. This eliminates the need for subjective human evaluation while providing objective, precise quality data, resolving the contradiction between ease of operation and measurement precision.
4Measurement precision
If expensive measurement methods are used to determine quality parameters, then measurement precision is improved, but loss of substance is worsened
Solution Approach 1:
The system replaces expensive direct measurement methods with a computational approach that processes recorded event parameters. This creates a virtual representation of quality parameters without consuming the resources required for physical measurement, resolving the contradiction between measurement precision and substance loss.
Data Source
Figure 1~2
Figure 3
AI summary
A method for determining a state parameter of a frying medium (3) is thus proposed, wherein at least one event parameter describing at least one frying event (10) is detected and processed for the determination. Furthermore, a method for determining the quantity of water introduced into a frying medium (3) during a frying process and/or frying event (10) is proposed, wherein foam formation is detected and evaluated during the frying process and/or frying event (10). Finally, a detection device (11) for detecting frying events (10) of a fryer (12) is proposed, comprising a sensor (13) preferably mounted above and/or directed towards the fryer (12) and a processing unit, wherein the detection device (11) is configured to carry out a method according to the invention.Furthermore, a deep fryer (12) is proposed which has a detection device (11) according to the invention (see Figure 3).