Heating method, and refrigerating and freezing apparatus

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Solution Overview

Problem

Existing food thawing methods using electromagnetic wave heating units often result in poor quality thawed food due to imprecise heating, leading to overheating and increased energy consumption, as they rely on user input or automatic parameters that may not accurately account for changing food parameters during the thawing process.

Innovation Solution

A heating method that records the current heating parameter when the unit stops and resumes heating based on pre-determined conditions, such as door closure, to maintain precise control and reduce energy usage, incorporating an impedance matching module to adjust electromagnetic wave signals for optimal power distribution and minimizing the need for additional sensing devices.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If electromagnetic wave heating units are used to thaw food based on user input or automatic parameters, then the thawing process is fast and efficient, but the food quality deteriorates due to imprecise heating and overheating

Engineering Contradiction:

Improvethawing speedVSAvoidheating precision

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

The patent employs a feedback mechanism where the heating unit continuously monitors the actual heating effect on the food and adjusts the electromagnetic wave power in real-time based on the difference between target and actual temperature, thereby achieving precise heating control while maintaining fast thawing speed

Inventive Principle:

Principle #23Feedback

Solution Approach 2:

The heating parameters are dynamically adjusted during the thawing process based on real-time temperature monitoring and food state changes, allowing the system to adapt to varying thermal conductivity and water content of the food, thus preventing overheating while maintaining efficiency

Inventive Principle:

Principle #15Dynamics

2Ease of operation

If heating parameters are automatically confirmed according to food parameters detected by a detection device, then the user operation is simplified, but the production cost increases and heating precision is still insufficient

Engineering Contradiction:

Improveuser operation simplicityVSAvoidheating precision

Core Design Contradiction:

Ease of operationVSManufacturing precision

Solution Approach 1:

The heating unit automatically detects food parameters such as weight, temperature, and size, and self-adjusts the heating parameters without requiring manual input from the user, simplifying operation while achieving precise heating through real-time parameter adjustment based on actual food state

Inventive Principle:

Principle #25Self-service

3Ease of operation

Engineering Contradiction:

Improveuser operation simplicityVSAvoiddetection device complexity

Core Design Contradiction:

Ease of operationVSDevice complexity

Solution Approach 1:

The heating unit integrates multiple functions including food parameter detection, heating control, and temperature monitoring into a single system, eliminating the need for separate detection devices and reducing production cost while maintaining ease of operation and heating precision

Inventive Principle:

Principle #6Universality (Multi-functionality)

4Device complexity

If heating is performed based on fixed parameters, then the control process is simple, but energy consumption increases due to inability to adapt to changing food parameters

Engineering Contradiction:

Improvecontrol process complexityVSAvoidenergy consumption

Core Design Contradiction:

Device complexityVSLoss of energy

Solution Approach 1:

Inventive Principle:

Principle #15Dynamics

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 ensures precise heating, reduces overheating, and minimizes energy consumption by maintaining accurate heating parameters, thereby improving food quality and efficiency.

Implementation Method 1

electromagnetic wave heating units are usually used to thaw the food

Methodology Applied

Scientific EffectElectromagnetic wave heating: Dielectric Heating

Implementation Method 2

adjusting the configuration of the impedance matching module to reduce a reflected wave power returning to the electromagnetic wave generation module

Methodology Applied

Scientific EffectImpedance matching:

Data Source

PatentUS20240318903A1Heating method, and refrigerating and freezing apparatus

Publication Date: 2024.09.26 QINDAO HAIER REFRIGERATOR CO LTD

AI summary

Disclosed are a heating method and a refrigerating and freezing apparatus (200) having a heating unit (100). The heating method comprises: controlling a heating unit (100) to operate to heat an object to be processed (150); if a heating suspension condition is met, recording a current heating parameter of the heating unit (100), and controlling the heating unit (100) to stop operating; and if a heating continuation condition is met, controlling the heating unit (100) to continue operating according to the recorded heating parameter. By means of recording the most recent heating parameter before the heating unit (100) stops heating, heating continues according to the recorded heating parameter after heating is resumed, thereby simplifying a control process, preventing a re-determined heating parameter from causing an object to be processed (150) to be excessively heated, shortening a heating time, and reducing unnecessary energy consumption.