An apparatus for cooking at least one egg with an eggshell, a dosing unit suitable for such an apparatus, a container suitable for such a dosing unit and a method for cooking at least one egg with an eggshell in such an apparatus
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Solution Overview
Problem
Existing egg cooking apparatuses require a new salt matrix for each egg, leading to inefficiencies in preparing multiple eggs with consistent properties.
Innovation Solution
An apparatus with a dosing unit and container system that allows for the addition of a desired component, such as salt, to a large quantity of liquid, which can be used for multiple eggs, ensuring consistent cooking properties by adjusting the dielectric constant of the liquid for microwave cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a new salt matrix is placed in the cavity for each egg, then each egg can be cooked with the desired salt concentration, but the preparation process becomes time-consuming and inefficient
Solution Approach 1:
The patent pre-prepares a large volume of liquid with the desired salt concentration (1-3 liters) in a container before cooking. This preliminary action eliminates the need to prepare salt matrices for each individual egg, allowing multiple eggs to be cooked efficiently while maintaining consistent salt concentration.
Solution Approach 2:
The patent creates a universal liquid solution that can serve multiple eggs simultaneously. Instead of preparing individual salt matrices for each egg, a single large container of seasoned liquid serves as a universal medium for cooking multiple eggs, improving productivity while maintaining consistency.
2Productivity
If a large amount of liquid with desired properties is prepared for multiple eggs, then efficiency improves, but the liquid properties must be precisely controlled for consistent cooking results
Solution Approach 1:
The patent specifies precise parameters for the liquid, including dielectric constant (ε'' between 20-500 at 2.45 GHz), temperature (0°C-100°C), and salt concentration (0.1-0.5 M NaCl). By controlling these parameters, the liquid maintains consistent cooking properties for multiple eggs while enabling efficient batch preparation.
Solution Approach 2:
The patent incorporates detection means to monitor the amount of component in the container and the component concentration in the liquid. This feedback mechanism ensures the liquid maintains the desired dielectric properties and salt concentration, enabling consistent cooking results across multiple eggs.
3Manufacturing precision
If the liquid component amount is precisely controlled for each egg, then cooking consistency is achieved, but the system becomes more complex
Solution Approach 1:
The patent employs detection means that automatically monitor the component amount in the container and the liquid composition. This self-service approach allows the system to maintain precise control over liquid properties without requiring complex manual measurement and adjustment procedures for each egg.
Solution Approach 2:
The dosing unit adds the required amount of component to the liquid in advance, before the cooking process begins. This preliminary dosing action ensures precise component control for multiple eggs without requiring complex real-time adjustment mechanisms during cooking.
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 efficient and consistent cooking of eggs by providing a large quantity of liquid with precise properties for each egg, reducing waste and ensuring both egg yolk and white achieve desired textures.
Implementation Method 1
a device for providing microwave radiation in a confined space in the housing
Implementation Method 2
provide the aqueous liquid with a dielectric constant with an imaginary part, ε'', between 20-500 at a temperature between 0°C -100°C and at a microwave frequency of 2.45 GHz
Data Source
Figure 1A
Figure 1B
Figure 1C
AI summary
An apparatus for cooking at least one egg with an eggshell, comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The holder comprises at least a first holder part and a second holder part being movable with respect to each other between a first position in which an egg with an eggshell can be positioned in the cavity to a second position wherein the holder parts enclose the cavity. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The apparatus comprises a container for holding the liquid and a dosing unit to add at least one component to the liquid.