Estimating a characteristic of a food item
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Solution Overview
Problem
Traditional cooking methods, such as stovetop and oven cooking, require precise timing to avoid overcooking, while sous vide cooking is more forgiving but still faces challenges with accurately estimating food characteristics, especially for irregularly shaped items, leading to potential dryness or uneven cooking.
Innovation Solution
A computing device processes image data from a food item to estimate characteristics like weight, thickness, and shape using computer-vision algorithms, generating a cooking program that includes cook time and temperature, and can adjust based on real-time sensor feedback.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If traditional cooking methods (stovetop/oven) are used, then cooking speed is improved, but measurement precision of food characteristics deteriorates leading to overcooking or undercooking
Solution Approach 1:
The patent replaces manual visual estimation of food characteristics with an automated image processing system that uses computer vision algorithms to analyze food images and determine characteristics such as thickness, surface area, and volume. This substitution of mechanical/visual assessment with automated optical processing resolves the contradiction by providing precise measurements while maintaining rapid cooking capabilities.
Solution Approach 2:
The system enables the cooking appliance to automatically determine food characteristics and generate appropriate cooking programs without requiring manual measurement or user expertise. The image processing system performs self-assessment of food properties, allowing the appliance to autonomously adjust cooking parameters for optimal results.
2Manufacturing precision
If sous vide cooking is used, then manufacturing precision of cooking results is improved, but device complexity increases due to additional equipment requirements
Solution Approach 1:
The patent integrates image processing and cooking program generation capabilities into standard cooking appliances, making them multi-functional devices that can handle both traditional and precision cooking methods. This universality allows the same appliance to provide uniform cooking results through automated characteristic analysis without requiring separate specialized equipment for each cooking method.
Solution Approach 2:
The system introduces an intermediary image processing layer between the food item and the cooking process. This intermediary automatically analyzes food characteristics and translates them into appropriate cooking parameters, serving as a mediator that simplifies the interface between user and appliance while ensuring precise cooking outcomes without direct user involvement in measurement and calculation.
3Device complexity
If manual food characteristic estimation is used, then device complexity is reduced, but measurement precision deteriorates leading to inconsistent cooking results
Solution Approach 1:
The patent replaces simple but imprecise manual estimation methods with automated image processing systems that use computer vision algorithms. This substitution maintains relative system simplicity while dramatically improving measurement precision by objectively analyzing food characteristics such as thickness, surface area, and volume from images, eliminating human error and inconsistency.
Solution Approach 2:
The system creates a digital copy of the food item through image capture and processing. Instead of physically measuring the food, the system analyzes a visual representation (copy) of the food to determine its characteristics. This copying approach simplifies the measurement process while providing accurate data for cooking program generation.
Data Source
AI summary
A computerised device, cooking appliance, cooking system, method and one computer-readable medium are disclosed for estimating one or more characteristics of a food item. In one aspect, the cooking system includes: a computing device configured to: receive image data indicative of indicia on or about a food item; process the image data to determine a location or distortion of the indicia in three-dimensional (3D) space; and determine the one or more characteristics of the food item based at least in part on the location or distortion of the indicia; and a cooking appliance, including: one or more cooking components; and at least one processor configured to: receive the cooking program from the computing device; and control the one or more cooking components according to the cooking program.