Heating Device Control Method for Food Group Attribute Detection
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Solution Overview
Problem
Existing electromagnetic wave heating devices for thawing foods lack accuracy in determining operating power and time, leading to uneven heating and local overheating due to varying food compositions, requiring high user input and knowledge of food water content.
Innovation Solution
A control method for an electromagnetic wave heating device that determines operating power and time based on attribute information such as food groups, weight, and initial temperature, using preset correspondences to match suitable parameters, reducing the need for user input and manual weighing, and adjusting impedance for optimal load matching.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If manual input of thawing time and preset fixed power value are used, then the device is simple to operate, but the heating accuracy is poor and uneven heating occurs
Solution Approach 1:
The system automatically detects food attributes (type, weight, temperature) and calculates optimal heating parameters without user input. The controller self-adjusts power and time based on detected attributes, eliminating manual input while maintaining high accuracy
Solution Approach 2:
The system uses sensors to detect food attributes in real-time and feeds this information back to the controller, which then adjusts heating parameters dynamically. This closed-loop feedback ensures accurate and uniform heating without requiring user knowledge
2Device complexity
If fixed power value is used for electromagnetic wave generation, then the device structure is simple, but local overheating and uneven heating occur due to varying food compositions
Solution Approach 1:
The system dynamically adjusts electromagnetic wave generation parameters based on detected food attributes. The controller modifies power output in real-time according to food type, weight, and temperature, ensuring uniform heating without complex hardware changes
Solution Approach 2:
The system changes operating parameters (power, time, frequency) based on food attributes detected by sensors. This parameter adaptation allows the simple device structure to achieve precise and uniform heating across different food types
3Manufacturing precision
If user input of food water content is required, then the heating can be optimized, but the user requirement and knowledge level are too high
Solution Approach 1:
The system performs self-detection of food attributes using integrated sensors, eliminating the need for users to input water content or other parameters. The controller automatically processes detected data to optimize heating parameters
Solution Approach 2:
Sensors act as intermediaries between the food and the controller, automatically measuring attributes like weight, temperature, and type. This intermediary system translates physical food properties into actionable control data without user involvement
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 enhances error tolerance, reduces uneven heating, and simplifies the control method, ensuring consistent heating without requiring users to know the water content of each food variety, thereby improving heating efficiency and safety.
Implementation Method 1
an electromagnetic wave generation module configured to generate an electromagnetic wave signal for heating an object to be processed
Implementation Method 2
the heating device further includes a cavity capacitor including a cavity configured for placement of the object to be processed and a radiation polar plate arranged in the cavity, and the electromagnetic wave generation module is electrically connected with the radiation polar plate of the cavity capacitor
Data Source
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AI summary
A control method for a heating device and a heating device are provided. The heating device includes an electromagnetic wave generation module configured to generate an electromagnetic wave signal for heating an object to be processed. The control method includes: determining or obtaining attribute information of the object to be processed, the attribute information at least including food groups, and each of the food groups including at least one food variety; determining operating power and/or operating time of the electromagnetic wave generation module according to the attribute information; and controlling the electromagnetic wave generation module to operate according to the operating power and/or the operating time. According to the present invention, an operating parameter of the electromagnetic wave generation module is determined according to the food group where the object to be processed is located, thereby reducing uneven heating and local overheating caused by different contents of substances in foods of different varieties as compared with using a fixed operating parameter.