Indirect Food Surface Temperature Determination via Steam
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Solution Overview
Problem
Existing cooking appliances require direct measurement of food surface temperature using additional sensors, increasing production costs and complexity.
Innovation Solution
A method to determine the surface temperature of food being cooked in a steam-containing cooking chamber by measuring the cooking chamber atmosphere's temperature and partial pressure of water vapor, using an equilibrium constant to calculate the surface temperature without direct measurement, and accounting for food-specific properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If direct measurement methods (contact thermometer or infrared thermometer) are used to determine the surface temperature of the food, then the surface temperature can be directly determined, but additional sensors are required which increases production costs and device complexity
Solution Approach 1:
The patent introduces an intermediary substance (steam) and its properties (partial pressure, temperature) as a mediator to indirectly determine the food surface temperature. Instead of directly measuring the food surface temperature with sensors, the method measures the steam's partial pressure and temperature in the cooking chamber, then uses these intermediary measurements to calculate the food surface temperature through thermodynamic relationships.
Solution Approach 2:
The patent replaces the mechanical/sensor-based direct measurement system with a thermodynamic calculation system. Instead of using contact thermometers or infrared thermometers that require physical sensors, the method substitutes a calculation approach based on steam parameters and heat transfer equations, eliminating the need for additional temperature sensing equipment.
2Measurement precision
If additional sensors are equipped in the cooking appliance to directly measure surface temperature, then accurate temperature determination is achieved, but production costs increase
Solution Approach 1:
The patent makes the existing steam generation system multi-functional. The steam, originally used only for cooking, is now also utilized as a measurement medium to determine food surface temperature. This eliminates the need for separate measurement equipment and reduces production costs while maintaining measurement accuracy.
Solution Approach 2:
The cooking appliance's own steam generation system serves the dual purpose of cooking and temperature measurement. The steam parameters (partial pressure and temperature) automatically provide the necessary information for determining food surface temperature through the established thermodynamic relationships, making the system self-measuring without external sensors.
Data Source
Figure 1
AI summary
The invention relates to a method for determining the surface temperature of a food (26) that is cooked in a cooking appliance (10) in a cooking chamber atmosphere containing water vapor, wherein the method comprises the following steps: a) determining the temperature (TG) of the cooking chamber atmosphere and the partial pressure (pG) of the water vapor in the gas phase of the cooking chamber atmosphere by means of corresponding sensors (22, 24), b) determining the surface temperature (TO) of the food (26) based on the temperature (TG) of the cooking chamber atmosphere and the partial pressure (pG) of the water vapor in the gas phase of the cooking chamber atmosphere by means of a control unit (20) of the cooking appliance (10) taking into account the measured values of the sensors (22, 24).