Optical Bread Property Detection for Adaptive Toasting Control
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Solution Overview
Problem
Conventional toasters lack the ability to determine the optimal toasting time for bread based on factors like bread type and state, leading to inconsistent results.
Innovation Solution
An apparatus that uses a light source emitting multiple wavelengths to detect the reflected light from the bread, determining a relation between these wavelengths to identify the bread's properties, such as type or moisture content, and adjusts the toasting parameters accordingly.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a conventional timer is used to set toasting time, then the device is simple to operate, but the toasting result is inconsistent because the optimal time cannot be determined based on bread type and state
Solution Approach 1:
The patent replaces the mechanical timer-based control system with an optical detection system using light sources and detectors. The system uses light reflection properties at different wavelengths to identify bread type and moisture content, then automatically adjusts heating parameters. This substitution of mechanical timing with optical sensing and automated control resolves the contradiction by achieving precise browning control without requiring complex manual timing adjustments.
Solution Approach 2:
The apparatus enables the bread itself to provide information about its properties through light reflection characteristics. The optical system detects the bread's inherent optical properties (reflection intensity at different wavelengths) to automatically determine bread type and moisture content, allowing the system to self-adjust processing parameters without external input beyond bread placement.
2Manufacturing precision
If the toasting time is fixed, then the operation is simple, but the quality of browning varies depending on bread type (white, rye, whole meal) and state (frozen, stale)
Solution Approach 1:
The system allows the bread to automatically provide its identification information through its optical properties. When placed in the apparatus, the bread's reflection characteristics at different wavelengths automatically reveal its type and moisture content, enabling the system to self-determine the appropriate processing parameters without requiring the user to manually select or input this information.
Solution Approach 2:
The optical detection system provides real-time feedback about the bread's properties by measuring light reflection intensity. This feedback loop allows the control system to automatically adjust heating parameters based on the detected bread characteristics, ensuring optimal browning quality without requiring user expertise or manual parameter selection.
3Measurement precision
If multiple light wavelengths are used to detect bread properties, then the identification accuracy is improved, but the device complexity increases
Solution Approach 1:
The optical detection system is divided into multiple independent wavelength channels, each detecting specific bread properties. By segmenting the detection into distinct wavelength ranges (e.g., different reflection intensities at different wavelengths), the system can identify multiple bread characteristics simultaneously while keeping each detection channel relatively simple and manageable.
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 method ensures consistent browning of bread by accurately determining the bread's properties and adjusting the toasting time and temperature, resulting in improved user experience and quality.
Implementation Method 1
a light source for emitting light having at least two wavelengths or wavelength ranges, the light source further being arranged to direct the light to a surface of at least the foodstuff; and a detector positioned to detect at least a portion of light reflected from the surface of the foodstuff
Data Source
AI summary
The present invention relate to an apparatus for processing of foodstuff. The apparatus comprises an element for processing of the foodstuff. The apparatus further comprises a light source that is arranged to emit light having at least two wavelengths or wavelength ranges, the light source further being arranged to direct the light to a surface of at least the foodstuff, and a detector positioned to detect at least a portion of light reflected from the surface of the foodstuff, and arranged to generate an output indicative of the detected intensity. In addition, the apparatus comprises a component for identifying a content property of the foodstuff, the component being arranged to determine a relation between a generated output for one of the at least two wavelengths or wavelength ranges and a generated output for the other or another one of the at least two wavelengths or wavelength ranges, the component further being arranged to compare the determined relation with predetermined data to generate information indicative of the content property of the foodstuff. The apparatus is arranged such that processing of the foodstuff is controlled using the information indicative of the content property of the foodstuff.