Method for operating a domestic cooking appliance and domestic cooking appliance
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Solution Overview
Problem
Existing cooking technologies face challenges in achieving a desired surface property of food efficiently and dynamically, particularly in household appliances like microwave ovens, as they require complex control systems and memory for multiple data sets to manage heating distributions effectively.
Innovation Solution
A method for operating a household cooking appliance that uses sensors to determine surface properties of food and adjusts microwave radiation parameters iteratively to achieve a target distribution, employing a simple sensor for real-time control and minimal data storage, allowing for quick iteration steps and effective heating distribution management.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If complex control systems and memory for multiple data sets are used to manage heating distributions, then the desired surface property of food can be achieved more effectively, but the device complexity increases
Solution Approach 1:
The patent implements a feedback mechanism where sensor data representing actual surface property distributions is continuously fed back to the control system. The control system compares this feedback with target distributions and dynamically adjusts microwave radiation parameter configurations accordingly, enabling effective surface property control without requiring complex pre-programmed control systems or large memory capacity.
2Manufacturing precision
If multiple parameter configurations are used to treat food differently locally, then the desired surface property distribution can be achieved, but the quantity of data to be stored and processed increases
Solution Approach 1:
The patent utilizes multiple parameter configurations of the microwave radiation source that can be changed dynamically during the cooking process. These parameter changes allow the system to achieve different local treatment effects on the food surface without requiring storage of extensive data sets, as the same hardware parameters are reconfigured iteratively based on sensor feedback to produce the desired surface property distribution.
3Manufacturing precision
If iterative treatment steps are performed to achieve target surface properties, then the manufacturing precision improves, but the time required for cooking increases
Solution Approach 1:
The patent implements periodic action through iterative treatment cycles where the microwave radiation is applied in repeated cycles with parameter configurations being adjusted between cycles based on sensor feedback. This periodic approach allows the system to progressively achieve the target surface property distribution while managing total cooking time, as each iteration builds upon the previous state rather than requiring continuous monitoring and adjustment.
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 enables rapid and efficient achievement of desired surface properties in food, such as temperature or browning, with intelligent control of microwave ovens, using a straightforward sensor system and minimal computational effort, applicable to both microwave and conventional cooking appliances.
Implementation Method 1
the at least one food treatment device comprises a microwave device for introducing microwaves into the cooking chamber
Implementation Method 2
different field distributions of the microwaves in the cooking chamber can be generated by at least two parameter configurations of the microwave device
Implementation Method 3
the at least one sensor comprises at least one infrared sensor directed into the cooking chamber for determining measured value distributions on the food to be cooked
Data Source
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AI summary
The invention relates to a method (S1-S11) in which a food handling device (6) is operated for a time period (Δt) with a parameter configuration (Sq), in order to handle food (G). Following the expiration of the time period (Δt), a measured value distribution <Vp> of a surface property of the food (G) is determined by means of a sensor (9). A pattern of change <E(Sq)> is calculated from a comparison of the p-th measured value distribution <Vp> with a measured value distribution <Vp -1>. And for all patterns of change {<E(Sq)>} stored hitherto in the course of said method, a respective assessment value Bq is calculated which represents a difference between a deviation of a target distribution <Z> from the measured value distribution <Vp> and a deviation of the target distribution <Z> from a prediction pattern <V'p>, the prediction pattern <V'p> forming a superimposition of the measured value distribution <Vp> with the respective pattern of change <E(Sq)>, and the parameter configuration (Sq) of which the assessment value Bq meets at least one predetermined criterion is set.