Multi-Point Temperature Sensing for Baking Doneness Control
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Solution Overview
Problem
Current cooking appliances face challenges in accurately monitoring the doneness of baked goods due to the changing temperature zones and moisture issues during the baking process, which traditional sensors like moisture and core temperature sensors struggle to address effectively.
Innovation Solution
A method using a cooking appliance with a measuring system that records temperature characteristics at multiple spaced points, determining the lowest and highest measurement temperatures to reliably assess the cooking state, and employing a time gradient analysis to compensate for measurement inaccuracies and ensure precise cooking completion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Difficulty of detecting and measuring
If moisture sensors are used to monitor doneness during baking, then moisture detection capability is improved, but sensor reliability and cost are worsened due to failure in high temperature and aerosol environments
Solution Approach 1:
The patent uses temperature sensors as an intermediary to indirectly monitor moisture content during baking. Instead of placing moisture sensors directly in the harsh baking environment where they fail, the system measures temperature at multiple points and uses temperature gradients and rate of change to infer moisture levels. This mediator approach allows moisture monitoring without the reliability problems of direct moisture sensing in high-temperature aerosol environments.
Solution Approach 2:
The patent replaces the mechanical/chemical moisture sensing system with a thermal measurement system. By substituting moisture sensors with temperature sensors and using thermal field analysis (temperature gradients, heating rates) to infer moisture content, the system achieves reliable moisture monitoring without the failures associated with direct moisture sensing in baking conditions.
2Measurement precision
If core temperature sensors are used to monitor doneness, then temperature measurement is improved, but measurement accuracy is worsened due to dough rising and core position changes
Solution Approach 1:
The patent divides the single core temperature measurement into multiple distributed temperature measurements throughout the dough. Instead of relying on one moving core sensor, the system places multiple temperature sensors at different positions and uses the collective data to determine doneness. This segmentation eliminates the problem of the moving core position by having fixed reference points throughout the product.
Solution Approach 2:
The patent transitions from one-dimensional core temperature monitoring to three-dimensional temperature field monitoring. By distributing sensors throughout the volume of the dough and analyzing the spatial temperature distribution, gradients, and heating rates, the system gains accurate doneness information without being affected by core position changes during rising.
3Ease of operation
If automatic cooking programs are implemented, then ease of operation is improved, but cooking control precision is worsened due to lack of precise doneness monitoring
Solution Approach 1:
The patent implements a feedback system where multiple temperature sensors continuously monitor the baking process and provide data to a control algorithm. The system calculates temperature gradients and heating rates, compares these against target values, and automatically adjusts heating power to maintain precise temperature control. This feedback mechanism enables automatic programs to achieve precise doneness control without requiring manual intervention.
Solution Approach 2:
The patent uses dynamic parameter changes in the control system, adjusting heating power based on real-time temperature field analysis. By monitoring temperature gradients and heating rates and dynamically modifying heating parameters, the automatic program achieves precise cooking control while maintaining ease of operation through full automation.
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 provides a reliable and precise monitoring of the doneness of baked goods by accounting for temperature zone changes and measurement fluctuations, preventing overcooking and ensuring consistent results.
Implementation Method 1
At least one characteristic variable for a temperature of the food to be cooked is recorded with at least one measuring system at at least two spaced measuring points and registered as a measuring temperature
Implementation Method 2
At least one cooking chamber is heated with at least one heating device
Data Source
Figure 1~3
Figure 4~5
Figure 6~7
AI summary
The present invention relates to a method for baking and a cooking appliance. A cooking chamber (3) is heated with a heating device (2) and at least one appliance function is set with a control device (6). A characteristic variable for a temperature and in particular for a crumb temperature of the food to be cooked (300) is recorded with a measuring system (5) at at least two spaced measuring points (151-156) and registered as a measuring temperature. The lowest and the highest measurement temperatures are determined from the registered measurement temperatures, which are recorded at at least one defined measurement point in time at the various measurement points (151-156). The lowest measurement temperature is used as a minimum temperature and the highest measurement temperature is used as a maximum temperature for determining the doneness of the item to be cooked (300). At least one appliance function is set by the control device (6) as a function of the determined cooking status.