Microwave-steam Cooking Moisture Control to Prevent Surface Drying
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Solution Overview
Problem
In microwave-steam cooking modes, the absorption of microwave radiation leads to moisture evaporation below the food's surface layers, making gentle cooking more difficult compared to conventional steam modes, and existing methods do not provide a clear scheme for controlling moisture supply effectively.
Innovation Solution
A method that adjusts the moisture supply and microwave radiation based on specific control signals, where the signals depend on parameters like food size, weight, type, and cooking process characteristics, allowing for synchronized activation events to maintain optimal moisture levels and cooking efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If microwave radiation is applied to food during steam cooking, then cooking time is significantly reduced, but moisture evaporates below the surface layers causing surface drying and making gentle cooking more difficult
Solution Approach 1:
The patent applies preliminary anti-action by introducing moisture into the cooking chamber before microwave radiation is applied. The moisture supply device is activated prior to or during the initial phase of microwave cooking, creating a humid environment that prevents surface drying before it can occur. This counteracts the harmful drying effect of microwave radiation on food surfaces.
Solution Approach 2:
The patent changes the parameter of moisture supply timing and intensity to resolve the contradiction. By adjusting when the moisture supply device activates (before, during, or after microwave application) and controlling the amount of moisture introduced, the system maintains surface moisture while enabling microwave cooking. The control unit dynamically adjusts moisture supply parameters based on the cooking phase and microwave power level.
2Object-affected harmful factors
If moisture supply is increased to counteract surface drying, then gentle cooking is improved, but the complexity of controlling moisture supply and microwave radiation increases
Solution Approach 1:
The patent merges the control of moisture supply and microwave radiation into a unified control system. The control unit integrates both functions, using a single control architecture that coordinates the moisture supply device and microwave radiation device. This merging reduces overall system complexity compared to having separate control systems, while still enabling precise coordination to prevent surface drying.
Solution Approach 2:
The patent implements feedback control where the control unit monitors cooking parameters and adjusts moisture supply and microwave radiation accordingly. By using feedback from sensors to dynamically adjust the operation of both devices, the system maintains optimal cooking conditions without requiring overly complex manual control mechanisms.
3Object-affected harmful factors
If moisture supply device is activated continuously, then surface drying is prevented, but energy consumption increases
Solution Approach 1:
The patent applies periodic action by activating the moisture supply device in controlled intervals rather than continuously. The control unit activates the moisture supply device during specific phases of the cooking process (such as before and during microwave application) and deactivates it during other phases. This periodic operation prevents surface drying while reducing overall energy consumption compared to continuous operation.
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 approach enables fast and gentle cooking in microwave-steam mode without the need for complete reset of moisture supply settings, ensuring improved cooking results and energy efficiency by matching microwave power with moisture supply, thus preventing surface drying and achieving optimized sensory outcomes.
Implementation Method 1
the item to be cooked is at least temporarily exposed to at least moisture and microwave radiation
Implementation Method 2
moisture evaporates below the surface layers of the food and is released from the food
Data Source
Figure 1
Figure 2a~2b
AI summary
The method involves partially supplying a cooking product with lubrication and microwave radiation using a cooking process, where two control signals depend on a characteristic parameter for the product and/or another characteristic parameter for the process. The product is temporarily supplied with the lubrication without admitting the microwave radiation in another cooking process when cooking the product in the space in the latter process, where the control signals depend on a third control signal for calibrating the lubrication supply by adjusting a lubrication supply device. An independent claim is also included for a cooking device with a cooking space and a microwave radiation device.