Method for indirect temperature measurement of an object
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Solution Overview
Problem
Conventional sous-vide cooking methods require complex calculations or invasive temperature probes to determine if food has reached a safe internal temperature, leading to inefficiencies and potential undercooking or overcooking.
Innovation Solution
A system that monitors energy consumption in a temperature-controlled water bath to determine when food within a vacuum-sealed container has reached the desired temperature, eliminating the need for weight, time, or temperature probe usage by measuring the energy required to maintain the bath temperature before and after the food is added.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a temperature probe is inserted into the food to measure internal temperature, then measurement precision is improved, but the vacuum seal of the container is disturbed and food quality deteriorates
Solution Approach 1:
The patent uses water as an intermediary medium to indirectly measure food temperature. Instead of inserting a probe directly into the food, the system measures the temperature of the water surrounding the vacuum-sealed food container. The food temperature is then calculated based on the water temperature and thermal transfer principles, preserving the vacuum seal while achieving accurate temperature measurement.
Solution Approach 2:
The patent replaces the mechanical insertion of a temperature probe into the food with a non-contact thermal measurement system. By measuring the thermal state of the surrounding water and using thermal transfer equations, the system calculates food temperature without any physical penetration of the food or its packaging.
2Reliability
If the cooking time is extended to ensure food safety, then reliability is improved, but food flavor deteriorates and processing efficiency decreases
Solution Approach 1:
The patent implements a feedback control system that continuously monitors water temperature and uses it to calculate real-time food temperature. This allows the system to dynamically adjust cooking time based on actual thermal conditions, preventing both undercooking and overcooking. The feedback mechanism enables precise control, ensuring food safety while optimizing cooking duration to preserve flavor and efficiency.
Solution Approach 2:
The patent changes the measurement parameter from direct food temperature (requiring probe insertion) to water temperature (measurable without breaking seal). This parameter change enables continuous monitoring without disturbing the cooking process, allowing for precise timing control that maintains both safety and quality.
3Measurement precision
If complex calculations are used to determine cooking time based on size, shape, weight and density, then measurement precision is improved, but device complexity increases
Solution Approach 1:
The patent replaces complex manual calculations involving multiple parameters (size, shape, weight, density) with a simplified thermal model based on water temperature measurement. By using the well-mixed water bath as a thermal reference and applying basic heat transfer principles, the system determines cooking completion with a single temperature measurement and straightforward calculation.
Solution Approach 2:
The patent reduces the number of input parameters required for cooking time determination. Instead of requiring measurements of size, shape, weight, and density, the system uses only water temperature as the primary parameter, significantly simplifying the calculation while maintaining accuracy through continuous thermal monitoring.
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 method allows for accurate and non-invasive determination of food temperature, ensuring complete cooking without overcooking, reducing waste and improving food quality and processing efficiency.
Implementation Method 1
a heating element in electrical communication with the energy input and in thermal communication with the basin, for heating the basin to a predetermined temperature
Implementation Method 2
a thermostat in thermal communication with the basin and in electrical communication with the controller, for measuring a temperature of the basin
Implementation Method 3
a programmable controller in communication with the energy input, the heating element, and the thermostat, for controlling an amount of energy provided to the heating element based on the temperature of the basin and a predetermined temperature
Data Source
AI summary
Exemplary embodiments provide a system and method for measuring the temperature of an object, but without requiring a direct measurement of the object to determine the point at which the object has reached a desired temperature. The exemplary embodiments provide a process where the object can be heated to a desired temperature without the requirements of temperature probes into the object. The exemplary embodiments allow the process operator to be informed when the heating process has completed, without regard to the size, shape, weight, density, or amount of materials to be prepared. The energy required to maintain the temperature of a fluid bath is compared to the energy required to maintain the temperature once an object has been placed within the fluid.