Microwave Oven Image-Based Mark Detection for Heating Control
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Solution Overview
Problem
Conventional microwave ovens face challenges in efficiently heating specific products while preventing inappropriate items from being heated, due to cumbersome operation settings and the risk of heating untested or incompatible products, such as seasonings, which can lead to errors and safety issues.
Innovation Solution
A microwave oven configuration that includes an image capturing unit, a mark detector, and a heating controller, which uses specific marks on products to allow or disallow heating based on detected information, ensuring only tested products are heated and preventing inappropriate items from being heated.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a bar-code reader is used to read code information from products, then heating control information can be automatically called, but the device complexity increases and the ease of operation decreases
Solution Approach 1:
The patent replaces the mechanical bar-code reading system with an optical image capture system. The image capturing unit takes photographs of products, and the mark detector extracts heating control information directly from these images, eliminating the need for separate bar-code readers and simplifying the overall device architecture while maintaining automatic heating control functionality
Solution Approach 2:
The image capturing unit serves multiple functions: it captures product images for mark detection, extracts heating control information, and can identify product types. This multi-functional approach eliminates the need for dedicated bar-code readers and other separate identification devices, reducing device complexity while improving ease of operation
2Reliability
If heating control information is stored beforehand per product in the microwave oven, then appropriate heating can be provided, but the device complexity increases and the ease of operation decreases
Solution Approach 1:
Heating control information is pre-applied onto products as visible marks during the product manufacturing or packaging process. This preliminary action eliminates the need for the microwave oven to store extensive product databases, as all necessary information is already present on the products themselves, simplifying both the device and its operation
Solution Approach 2:
The heating control information is copied from product specifications and directly applied onto the product packaging as visual marks. This copying approach allows the microwave oven to read information directly from the product without needing to retrieve it from internal storage, reducing device complexity and improving operational ease
3Productivity
If multiple operation buttons with different heating periods are provided, then heating control for different food products can be simplified, but the ease of operation decreases as the number of buttons increases
Solution Approach 1:
The system enables self-service operation where the microwave oven automatically identifies the product type and retrieves the appropriate heating control information from the marks on the product packaging. This eliminates the need for service clerks to manually select buttons or remember heating times, as the system performs the selection automatically based on product identification
Solution Approach 2:
The manual button-selection mechanism is replaced with an automated optical recognition system. The image capturing unit and mark detector automatically identify products and retrieve heating information, substituting the mechanical interaction of pressing buttons with an automated visual recognition process that improves both efficiency and ease of operation
4Adaptability or versatility
If manual setting of heating period with numerical keypad is used, then flexibility is provided, but the ease of operation decreases and errors increase
Solution Approach 1:
The system provides self-service by automatically determining the appropriate heating period based on product identification through image capture and mark detection. This eliminates the need for users to manually input heating times, reducing operational errors while maintaining the flexibility to adapt to different product types through automated recognition
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 allows for accurate and safe heating of only tested products while preventing inappropriate items from being heated, reducing operational burdens and errors, and ensuring compliance with heating guidelines.
Implementation Method 1
an image capturing unit configured to capture an image inside the heating chamber
Implementation Method 2
a heater configured to heat the object to be heated accommodated in the heating chamber
Data Source
AI summary
A cooker includes a heating chamber configured to accommodate an object to be heated, a heater configured to heat the object to be heated accommodated in the heating chamber, heating controller (14) configured to control the heater for heating, an image capturing unit configured to capture an image inside the heating chamber, and mark detector (28) configured to detect a specific mark from the image captured by the image capturing unit. Heating controller (14) disallows or allows heating by the heater, based on a result of detection by mark detector (28).