Multi-Point Temperature Probe Control During Cooking Chamber Cooling
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Solution Overview
Problem
Current cooking processes using multi-point temperature sensors face issues in accurately determining the core temperature of food when the cooking chamber cools or dehumidifies, leading to unsatisfactory cooking results and data recording errors, especially during cooling phases where temperature sensors may measure outside the food, causing inaccuracies in core temperature-controlled cooking and hygiene monitoring.
Innovation Solution
The method involves a two-phase cooking process where the temperature sensors inside the food are evaluated during the first phase when the chamber temperature is above the food's core temperature, and during the second phase when it falls below, ensuring accurate core temperature determination by recording and extrapolating data from the lowest temperature sensor, with additional phases to adjust cooking chamber temperature for precise core temperature control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If temperature sensors are placed outside the food to be cooked, then the cooking chamber temperature can be monitored, but during cooling phases the sensors measure temperatures below the food core temperature leading to inaccurate core temperature determination
Solution Approach 1:
The temperature sensors are segmented into multiple groups: at least one sensor is positioned inside the food to accurately measure core temperature, while other sensors are positioned outside the food to monitor cooking chamber temperature. This segmentation allows each sensor group to fulfill its specific measurement function without interference from the other, resolving the contradiction between chamber temperature monitoring and core temperature accuracy during cooling phases.
2Temperature
If the cooking chamber is cooled down during cooking to maintain constant core temperature or exchange atmosphere, then temperature control is improved, but temperature sensors outside the food measure below food temperature leading to unsatisfactory cooking results
Solution Approach 1:
The sensor positioned inside the food acts as an intermediary that provides accurate core temperature measurements during cooling phases. When the cooking chamber is cooled to maintain constant core temperature or exchange atmosphere, the internal sensor ensures that the control system receives accurate feedback about the actual food temperature, preventing the reliability issues that would arise from using only external sensors.
3Reliability
If temperature sensors are used for HACCP hygiene control during cooking, then food safety monitoring is enabled, but incorrect sensor placement during cooling phases causes data recording errors
Solution Approach 1:
The temperature monitoring system is segmented with at least one sensor positioned inside the food to provide accurate core temperature data for HACCP hygiene control. This ensures that the critical temperature information required for food safety documentation is captured correctly even during cooling phases, preventing data recording errors that would compromise HACCP compliance.
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 ensures accurate core temperature determination and satisfactory cooking results even during cooling phases, maintaining hygiene standards and correct HACCP data recording by using temperature sensors both inside and outside the food, and adjusting cooking chamber temperatures for precise control.
Implementation Method 1
A multipoint temperature sensor or cooking process sensor for carrying out a generic method with several temperature sensors in a tip of the cooking process sensor and at least one temperature sensor in a handle of the cooking process sensor is known for example from DE 199 45 021 A1 or DE 103 06 940 A1.
Data Source
Figure 1
AI summary
The method involves measuring the lowest temperature in a cooking item (15) to control a temperature sensor (30) based on output data, during a cooking phase in which the temperature of a cooking chamber lies above the temperature of the item. Output data of the sensor is determined for controlling and displaying the cooking process, in another phase during which the temperature in the chamber falls below the temperature of the item.