Infrared-Guided Microwave Oven Control for Even Heating
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Electronic ovens, particularly microwave ovens, heat food unevenly due to the nature of electromagnetic radiation and the lack of adjustment based on the item's specific characteristics or location within the oven, leading to inconsistent cooking results.
Innovation Solution
The use of evaluative feedback and deterministic planning to control the application of electromagnetic energy, adjusting the intensity and position of the energy distribution within the oven based on real-time temperature data and RF parameters to ensure even heating, employing methods like reinforcement learning and optimization analyses to generate and adjust heating plans dynamically.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If electromagnetic radiation is used to heat food in electronic ovens, then heating speed is improved, but heating evenness deteriorates due to standing waves creating nodes and antinodes
Solution Approach 1:
The patent applies dynamics by making the energy distribution movable and adjustable through multiple independently controllable energy sources that can dynamically shift their radiation patterns. The system continuously adjusts the position and intensity of each energy source to maintain uniform heating across the food surface, counteracting the static standing wave patterns that cause uneven heating.
Solution Approach 2:
The patent segments the single electromagnetic energy source into multiple independent energy sources (at least two), each capable of independent control. This segmentation allows different regions of the food to receive customized energy distribution, enabling precise control over heating uniformity while maintaining high heating speed.
2Manufacturing precision
If traditional heating methods are used, then heating evenness is improved, but heating speed deteriorates
Solution Approach 1:
The patent changes the parameters of electromagnetic energy application by using multiple energy sources with independently adjustable intensity and position parameters. The control system dynamically modifies these parameters based on real-time temperature feedback from infrared sensors, achieving both high heating speed and uniform heating distribution simultaneously.
Solution Approach 2:
The patent implements a closed-loop feedback system using infrared sensors to continuously monitor the temperature distribution on the food surface. This feedback information is fed back to the control system, which adjusts the energy distribution in real-time to maintain uniform heating, thereby achieving both speed and evenness.
3Manufacturing precision
If the item is moved on a rotating tray or a stirrer is used, then heating evenness is partially improved, but the treatment remains random and does not address specific item characteristics
Solution Approach 1:
The patent uses infrared sensors to provide real-time feedback on the actual temperature distribution and item characteristics. This feedback enables the control system to adapt the energy distribution specifically to each item's shape, size, and thermal properties, moving beyond random mechanical movement to intelligent, item-specific heating control.
Solution Approach 2:
The system dynamically changes multiple parameters including energy source positions, intensity levels, and distribution patterns based on detected item characteristics. This allows the system to adapt to different item types and configurations, providing customized heating solutions rather than applying uniform random movement.
4Manufacturing precision
If multiple independently controllable energy sources are used, then heating control precision is improved, but device complexity increases
Solution Approach 1:
The patent applies universality by designing energy sources that can perform multiple functions - each energy source can be independently positioned and intensity-controlled, serving both as a heating element and a variable energy distribution mechanism. This multi-functionality reduces the need for additional separate components, managing complexity while maintaining high control precision.
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 significantly improves the evenness and reliability of heating, allowing for precise control of cooking temperatures and times, reducing the risk of overcooking or undercooking, and enhancing the overall performance of electronic ovens.
Implementation Method 1
sensing a surface temperature distribution for the item using an infrared sensor
Implementation Method 2
The electromagnetic waves in a microwave oven cause polarized molecules, such as water, to rotate back and forth, thereby delivering energy to the item in the form of kinetic energy
Data Source
AI summary
A disclosed computer-implemented method for heating an item in a chamber of an electronic oven towards a target state includes heating the item with a set of applications of energy to the chamber while the electronic oven is in a respective set of configurations. The set of applications of energy and respective set of configurations define a respective set of variable distributions of energy in the chamber. The method also includes sensing sensor data that defines a respective set of responses by the item to the set of applications of energy. The method also includes generating a plan to heat the item in the chamber. The plan is generated by a control system of the electronic oven and uses the sensor data.