Ohmic Heating Cooking Control Using Electrical Conductivity Feedback
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Solution Overview
Problem
Ohmic heating technologies face challenges in controlling the reaction rate of foods due to changes in electrolytes, leading to unstable cooking results, especially for liquids and viscous substances, making it difficult to achieve consistent cooking quality.
Innovation Solution
A cooking control method and apparatus that monitors the electrical conductivity and energy of food during the cooking process, adjusting parameters to maintain a constant electrical conductivity and energy levels, ensuring stable cooking by compensating for changes in electrolytes and reaction rates.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If ohmic heating is used for cooking food materials, then heating speed and uniformity are improved, but control stability deteriorates due to electrolyte changes in food
Solution Approach 1:
The patent implements a feedback control mechanism by monitoring the electrical conductivity of food materials during ohmic heating and comparing it with pre-stored standard electrical conductivity values. Based on the comparison results, the system automatically adjusts cooking parameters (power, time, pressure) to maintain optimal cooking conditions despite electrolyte changes in the food, thereby resolving the control stability issue while preserving the fast heating advantage
Solution Approach 2:
The patent dynamically changes cooking parameters (power output, cooking time, pressure) based on real-time electrical conductivity measurements of the food. By adjusting these parameters in response to detected conductivity variations, the system maintains stable cooking control while continuing to benefit from the rapid heating capability of ohmic heating
2Manufacturing precision
If cooking parameters are adjusted frequently to maintain stability, then cooking control precision is improved, but system complexity increases
Solution Approach 1:
The patent performs preliminary actions by pre-storing standard electrical conductivity values for different food materials and their cooking stages before the actual cooking process. This preparation allows the system to quickly compare real-time measurements against known standards and make precise adjustments without requiring complex real-time calculations, thereby achieving high cooking control precision while keeping the control system relatively simple
3Manufacturing precision
If electrical conductivity monitoring is continuously performed, then cooking precision is improved, but energy consumption increases
Solution Approach 1:
The patent implements periodic monitoring of electrical conductivity at key cooking stages rather than continuous monitoring. The system measures conductivity at intervals and compares with standard values, adjusting parameters only when necessary. This periodic approach maintains adequate cooking precision while significantly reducing energy consumption compared to continuous monitoring
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
The method and apparatus enhance the stability and intelligence of the cooking process by maintaining consistent electrical conductivity, resulting in precise control over the cooking progress and improved user experience.
Implementation Method 1
ohmic heating, as a promising new heating method, utilizes the dielectric properties of food itself. When an electric current passes through, electrical energy is converted into thermal energy within the food
Implementation Method 2
a first electrical conductivity of the food material to be cooked and energy obtained by the food material to be cooked are monitored in a cooking process
Data Source
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AI summary
The present invention provides a cooking control method and apparatus, a medium and a cooking device. The method comprises: acquiring initial cooking parameters of a food material to be cooked in a cooking device; cooking the food material to be cooked according to the initial cooking parameters, and monitoring a first electrical conductivity of the food material to be cooked and energy obtained by the food material to be cooked in a cooking process; on the basis of a relationship between a standard electrical conductivity of the food material to be cooked at a cooking moment corresponding to the first electrical conductivity and the first electrical conductivity, adjusting the initial cooking parameters until the first electrical conductivity is equal to the standard electrical conductivity, and then restoring the initial cooking parameters; continuously cooking the food material to be cooked according to the initial cooking parameters, and terminating cooking when the energy obtained by the food material to be cooked reaches preset energy required for the food material to be cooked to reach a cooked state. By regulating controllable factors of a cooking process, on the basis of satisfying cooking requirements of food, the stability and intelligence of the cooking process are improved by maintaining a constant electrical conductivity, thereby improving the usage experience of users.