Predictive Sous Vide Cooking Device for Reduced Cooking Time
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Solution Overview
Problem
Traditional cooking methods, such as sous vide, require long cooking times due to the narrow window of time to achieve the desired internal food temperature without overcooking, and existing approaches to set fluid temperature are inefficient.
Innovation Solution
A predictive cooking method that uses a cooking device with a heater and temperature sensor to control fluid temperature based on food characteristics, optimizing the heater operation to maintain a predetermined temperature gradient and adjust fluid cooling to achieve the desired food temperature efficiently.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional sous vide cooking uses a hot water bath at desired internal temperature, then the food cooks evenly without overcooking the outside, but the cooking time becomes very long
Solution Approach 1:
The system performs preliminary calculations to determine optimal heater control parameters before cooking begins. By pre-computing the heater control information based on food characteristics and thermal models, the system can execute a predetermined heating profile that achieves even cooking faster than traditional methods.
Solution Approach 2:
The system dynamically adjusts heater control parameters during cooking based on real-time temperature measurements and predictive models. The heater control information is updated continuously to optimize the heating process, allowing the system to maintain even cooking while reducing overall cooking time compared to static temperature control.
2Productivity
If traditional cooking methods use high temperature heat sources like burners or ovens, then cooking speed increases, but the food cooks more on the outside and requires precise timing
Solution Approach 1:
The system continuously measures temperature and uses predictive models to determine updated heater control information. This feedback loop allows the system to adjust heating parameters in real-time, maintaining precise temperature control throughout the cooking process while enabling faster cooking speeds compared to traditional methods.
Solution Approach 2:
The system changes heater control parameters dynamically during cooking based on predictive calculations. By adjusting power levels, heating duration, and temperature profiles according to computed optimal parameters, the system achieves both high cooking speed and precise temperature control that prevents overcooking.
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
Reduces cooking time by half while ensuring even cooking by controlling the fluid temperature and gradient, allowing for precise temperature management of the food item.
Implementation Method 1
controlling a heater for heating the fluid
Implementation Method 2
a temperature sensor for providing the temperature measurement
Implementation Method 3
the food item substantially reaches the desired food temperature while maintaining or subceeding the predetermined acceptable temperature gradient across the food item
Data Source
AI summary
Predictive cooking systems and methods are disclosed. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.