Oven with moisture sensor
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Solution Overview
Problem
Conventional ovens struggle with achieving homogeneous heating of food due to heterogeneous moisture distribution within the food, leading to overcooking or overheating, which compromises food quality.
Innovation Solution
An oven with integrated moisture sensors on a rotating plate to measure and control moisture levels, using vapor injectors to adjust moisture distribution, ensuring that dry areas are vaporized to maintain a uniform moisture content during the cooking process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If steam is injected into the oven cavity to improve heating characteristics, then heating efficiency is improved, but heterogeneous moisture distribution within the food causes heterogeneous heating and overcooking
Solution Approach 1:
The patent divides the moisture measurement function into multiple sensors positioned at different locations on the plate. Each sensor measures moisture in its specific region, allowing the system to identify localized dry areas and apply targeted steam injection to achieve uniform heating throughout the food.
Solution Approach 2:
The system transitions from general cavity-wide steam injection to localized steam application. By identifying specific dry regions through distributed moisture sensors, the system applies steam only where needed, creating local quality improvements in moisture distribution and preventing overcooking in already-sufficient areas.
2Manufacturing precision
If moisture sensors are integrated into the plate to measure moisture values, then moisture distribution control is improved, but device complexity increases
Solution Approach 1:
The patent combines the moisture sensing function with the existing plate structure. By integrating sensors directly into the plate, the system eliminates the need for separate sensing mechanisms and leverages the plate's existing position in contact with food, thereby improving moisture control while minimizing additional complexity.
Solution Approach 2:
The plate serves multiple functions: it supports the food, provides a surface for moisture measurement, and acts as a platform for steam injection. This multi-functionality reduces the need for separate components and simplifies the overall system architecture despite the added sensing capability.
3Measurement precision
If multiple moisture sensors measure different parts of the food, then moisture measurement accuracy is improved, but control system complexity increases
Solution Approach 1:
The system uses moisture sensor readings as feedback to dynamically control steam injection. The control unit continuously monitors moisture levels at multiple locations and adjusts steam delivery accordingly, creating a closed-loop system that improves measurement utility while managing control complexity through automated feedback mechanisms.
Solution Approach 2:
The system enables the food to essentially monitor its own moisture status through the integrated sensors. The moisture distribution information is automatically captured and used to guide the heating process, reducing the need for external monitoring and manual intervention.
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 solution ensures consistent and efficient heating by addressing moisture imbalances within the food, preventing overcooking and ensuring a homogeneous cooking process, thereby enhancing food quality.
Implementation Method 1
At least one moisture sensor (13) integrated into the plate (11) is configured to measure a moisture value of a partial surface of the food (10)
Implementation Method 2
A steam injector arranged inside the cavity introduces steam into the cavity
Implementation Method 3
A fan arranged inside the cavity reduces a concentration of steam/gas or moisture
Data Source
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AI summary
The present invention relates to an oven, such as a microwave oven, a steamer or the like, which is configured to heat and/or cook food. The oven may comprise an oven cavity 5 which may accommodate the food to be heated. Further, a plate 11 may be placed inside the oven cavity 5 for carrying the food. At least one moisture sensor 13 may measure a moisture value of a partial surface of the food which defines a moisture measuring area. The at least one moisture sensor 13 may be integrated into the plate 11. In order to control an operation of oven a control unit may be provided. The control unit may perform the oven operation based on the measured moisture value respectively moisture values.