Optical Probe for Meat Cooking Endpoint Detection

The patent replaces traditional temperature-based mechanical/thermal measurement systems with an optical measurement system. Light sources emit light at specific wavelengths that interact with the meat tissue, and detectors measure the transmitted or reflected light. This optical substitution enables faster measurement speed and improved reliability by directly detecting optical properties correlated with cooking state, avoiding the thermal inertia and slow response of temperature-based methods.

The patent changes the measurement parameter from temperature to optical properties (absorbance, reflectance, transmittance) at specific wavelengths. By selecting wavelengths that correspond to absorption bands of relevant chromophores (such as hemoglobin, myoglobin, or other tissue components), the system achieves more sensitive and faster detection of cooking endpoint changes, resolving the contradiction between reliability and measurement speed.

The patent divides the optical measurement system into multiple discrete wavelength channels, each targeting specific absorption bands of relevant chromophores. Instead of using a continuous spectrum approach, the system segments the spectrum into specific wavelength bands with dedicated light sources and detectors. This segmentation improves measurement precision by isolating specific optical signatures while managing device complexity through modular design of wavelength-specific measurement channels.

The patent employs a multi-wavelength optical system where a single measurement device can perform multiple functions: detecting different chromophores, monitoring various cooking stages, and analyzing different tissue compositions. By designing the system to handle multiple wavelengths simultaneously or sequentially, it achieves universal applicability across different meat types and cooking conditions, improving precision without proportionally increasing complexity.