Microwave Egg Cooker with Segmented Holder to Prevent Pressure Buildup
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing egg cooking apparatuses with microwave radiation experience pressure buildup in the cavity, leading to increased component stress and cost due to the need for robust holders and seals, which limits the feasibility of manual or motorized open-close mechanisms.
Innovation Solution
The apparatus features a holder with two parts defining an egg-shaped cavity, allowing controlled liquid insertion and evaporation management through a relief valve or open communication to prevent pressure buildup, with predetermined time-based liquid addition for varying cooking times to achieve desired egg doneness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If liquid is inserted to surround the eggshell during microwave cooking, then good cooking process and uniform heating are achieved, but pressure builds up inside the cavity requiring strong holder construction and heavy-duty seals
Solution Approach 1:
The holder is divided into two separate parts: a bottom holder part and a side holder part. This segmentation allows the cavity to be open during cooking, preventing pressure buildup while still providing structural support for the egg and maintaining liquid containment when needed.
Solution Approach 2:
The holder configuration changes dynamically during the cooking process. The cavity transitions from a closed state (when both parts are assembled) to an open state (when the side holder part is removed or opened), allowing the system to adapt between containing liquid and releasing pressure as needed.
2Reliability
If liquid is continuously inserted to maintain desired layer around the egg during microwave radiation, then evaporation is compensated and cooking quality is maintained, but pressure build up occurs in the cavity
Solution Approach 1:
By segmenting the holder into removable parts, the system creates an open pathway for pressure release while maintaining the ability to contain liquid when the parts are assembled, thus resolving the conflict between liquid containment and pressure management.
Solution Approach 2:
The side holder part is extracted or removed from the assembly during cooking, creating an opening that allows excess pressure to escape while still permitting liquid to be present in the cavity for heat exchange with the eggshell.
3Stress or pressure
If robust holder and seal components are used to withstand high pressure, then pressure containment is achieved, but device complexity and cost increase
Solution Approach 1:
The system transitions from a static closed structure to a dynamic configuration where the side holder part can be opened or removed, allowing the same simple components to serve dual purposes: containing liquid when closed and releasing pressure when opened, without requiring robust pressure-resistant materials.
4Quantity of substance
If the holder is kept closed with large force to maintain pressure, then liquid containment is ensured, but manual or motorized open-close mechanisms become infeasible
Solution Approach 1:
Dividing the holder into separable parts eliminates the need for strong closing forces and complex sealing mechanisms. The parts can be easily assembled and disassembled by hand, making the system simple to operate while still effectively containing liquid when assembled.
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 reduces pressure buildup, enabling a lighter and less expensive apparatus design while allowing for precise control of cooking time and liquid levels to produce soft-boiled, hard-boiled, or middle-boiled eggs without additional heating means, ensuring efficient and uniform cooking.
Implementation Method 1
a device for providing microwave radiation in a confined space in the housing
Implementation Method 2
the liquid as well as the egg is being heated
Implementation Method 3
The liquid is in heat exchanging contact with the eggshell, whereby due to the layer of liquid around the eggshell a good cooking process of the egg by means of the microwave radiation is obtained
Implementation Method 4
liquid is allowed to escape from the cavity when the pressure in the cavity rises, for example through a relief valve to limit the pressure build up
Implementation Method 5
the means are configured to control gradually inserting a second amount of liquid into the cavity during providing microwave radiation to replenish the amount of liquid that has been evaporated and has left the cavity
Data Source
Figure 1A
Figure 1B
Figure 1C
AI summary
An apparatus and method for cooking at least one egg with an eggshell The apparatus 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 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 also means to control the amount of liquid in the holder during a cooking process of the at least one egg, wherein: - a first amount of liquid is inserted into the cavity before providing microwave radiation in the cavity, which first amount of liquid surrounds the eggshell of the egg located in the cavity; - a second amount of liquid is gradually inserted into the cavity.