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, which can lead to inefficiencies and risks of 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.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a temperature probe is inserted into the food to measure internal temperature, then temperature measurement precision is improved, but the vacuum seal of the container is disturbed and food quality deteriorates
Solution Approach 1:
The patent introduces water as an intermediary medium between the temperature measurement system and the food. Instead of directly inserting a probe into the food, the system measures the temperature of the water surrounding the food container. Since the food reaches thermal equilibrium with the water during sous-vide cooking, the water temperature accurately reflects the food internal temperature without breaking the vacuum seal.
2Productivity
If conventional heating methods are used to cook food, then cooking speed is improved, but the risk of undercooking or overcooking increases leading to food waste
Solution Approach 1:
The patent implements a feedback control system where the controller continuously monitors the water temperature and adjusts the heating element accordingly. When the water reaches the target temperature, the controller maintains it within a narrow range, ensuring the food cooks at the precise temperature needed. This closed-loop feedback eliminates the risk of undercooking or overcooking while maintaining efficient cooking speed.
Solution Approach 2:
The patent changes the cooking parameter from direct contact high-heat cooking to indirect water-bath cooking at controlled temperatures. By using water as the heat transfer medium and precisely controlling its temperature, the system achieves both fast cooking and reliable temperature control, eliminating the trade-off between cooking speed and temperature precision.
3Measurement precision
If the bath temperature is kept close to the desired food temperature in sous-vide cooking, then temperature control precision is improved, but the time required to reach the desired temperature increases
Solution Approach 1:
The patent applies preliminary action by pre-heating the water bath to the target temperature before placing the food in it. This eliminates the waiting time for the water to heat up during the cooking process. The food then immediately begins cooking at the precise desired temperature, achieving both fast cooking and precise temperature control without the trade-off.
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
Enables accurate and non-invasive temperature measurement, ensuring food is cooked to a safe temperature without disturbing the vacuum seal, reducing waste and improving cooking efficiency.
Implementation Method 1
a heating element adapted to increase the temperature of the water in the basin
Implementation Method 2
a thermostat in thermal communication with the water basin
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 or cooled 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 medium is compared to the energy required to maintain the temperature once an object has been placed within the medium.