Meat-Aging Apparatus Using Light Irradiation and Image-Based Control
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Solution Overview
Problem
The process of aging meat is challenging due to the need for precise environmental control to prevent spoilage while enriching flavor, as existing methods require significant effort and are prone to errors in achieving the desired aging degree.
Innovation Solution
A meat-aging apparatus and method that uses a photographing unit, illumination unit, and processor to determine the type and state of meat based on images, controlling light exposure according to stored recipe information for optimal aging, including wavelength, intensity, and duration, to automate the aging process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional meat aging methods are used (hanging, vacuum packing, cold storage), then meat can be aged over time, but the process requires significant manual effort and precise environmental control to prevent spoilage
Solution Approach 1:
The system enables automated meat aging by having the meat aging apparatus itself perform the aging process through controlled light irradiation and environmental parameters, eliminating the need for manual monitoring and adjustment of temperature, humidity, and aging conditions
Solution Approach 2:
The system controls and adjusts multiple environmental parameters (temperature, humidity, light wavelength, light intensity, irradiation time) to optimize the aging process, transforming the traditional passive aging method into an actively controlled process that prevents spoilage while enhancing flavor
2Reliability
If traditional meat aging methods are used, then meat flavor can be enriched over time, but the aging process takes a very long time and requires careful continuous control
Solution Approach 1:
The system pre-stores optimal aging recipes and parameters in advance, allowing the meat aging process to proceed automatically without requiring continuous manual intervention or monitoring throughout the extended aging period
Solution Approach 2:
The system uses a photographing unit to capture images of the meat during aging, and the processor analyzes these images to monitor aging progress and adjust environmental parameters accordingly, enabling real-time feedback control to prevent spoilage while maintaining quality
3Ease of operation
If light irradiation is used for meat aging, then the aging process can be automated and controlled, but precise control of wavelength, intensity, and duration is required
Solution Approach 1:
The illumination unit is designed to provide multiple functions: it can irradiate light at different wavelengths (including UV for sterilization and visible light for aging), adjust intensity levels, and control irradiation duration, all through a single integrated system that simplifies operation despite the complexity of parameters
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 solution allows for easy and precise meat aging by automating the control of light exposure based on the type and state of meat, ensuring consistent flavor enhancement while preventing spoilage, thus simplifying the aging process.
Implementation Method 1
irradiating light to the meat according to the determined type or state of the meat for aging the meat
Implementation Method 2
a photographing unit configured to photograph an image of meat stored in the meat-aging apparatus
Data Source
AI summary
A meat-aging apparatus is disclosed. The meat-aging apparatus comprises: a photographing unit for photographing meat stored in the meat-aging apparatus; an illumination unit for irradiating light to the meat; a storage unit for storing recipe information for aging the meat according to the type or state of the meat; and a processor for determining the type or state of the meat on the basis of a photographed image, and controlling the illumination unit to irradiate light to the meat according to the recipe information corresponding to the determined type or state of the meat in order to age the meat.