Pressure Cooker Steam Venting With Pulsed Pressure Reduction
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Solution Overview
Problem
Existing pressure cooking appliances face challenges in optimizing pressure reduction post-cooking, particularly for sensitive foods, as current methods either result in rapid pressure changes or excessive water consumption and waste, and do not allow for precise adaptation to different food types.
Innovation Solution
The pressure reduction process is optimized by using a line composed of multiple sub-lines with time-controlled, pulsed openings and dwell times, allowing for a gradual and customizable pressure reduction, controlled by engine valves and valves in each sub-line, enabling precise control of the degree of opening and steam flow.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If water is injected directly into the cooking chamber for pressure reduction, then pressure reduction is achieved, but water consumption increases and condensate drainage causes waste
Solution Approach 1:
The patent introduces a quenching box as an intermediary component between the cooking chamber and the water injection system. Steam is diverted through this box where water is injected to condense the steam, and the resulting condensate is collected and drained separately. This mediator approach prevents direct water injection into the cooking chamber, thereby reducing water consumption and preventing waste while maintaining efficient pressure reduction.
Solution Approach 2:
The pressure reduction process is segmented into distinct stages: steam diversion from the cooking chamber, water injection into the quenching box, condensation of steam, and separate condensate drainage. This segmentation allows for controlled water usage and efficient waste management, resolving the contradiction between water consumption and pressure reduction efficiency.
2Loss of time
If pressure reduction is performed rapidly, then cooking time is reduced, but sensitive foods are damaged due to abrupt pressure changes
Solution Approach 1:
The patent implements periodic action through pulsed valve opening and closing during the pressure reduction phase. Instead of continuous rapid pressure reduction, the valve opens and closes in controlled cycles, creating a gradual and gentle pressure transition. This periodic approach maintains cooking efficiency while protecting sensitive foods from damage due to abrupt pressure changes.
3Speed
If the line opening degree is increased for faster pressure reduction, then pressure reduction speed increases, but control precision over steam flow decreases
Solution Approach 1:
The patent employs dynamic control of the valve opening degree throughout the pressure reduction process. The valve opening is adjusted in multiple stages with varying degrees, allowing the system to adapt the steam flow control precision to the current pressure level. This dynamic approach enables both fast pressure reduction when needed and precise control when required, resolving the contradiction between speed and control precision.
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 approach allows for a gentle and adaptable pressure reduction tailored to specific foods, minimizing water consumption and noise, while ensuring high-quality cooking results and reducing environmental impact.
Implementation Method 1
Water injection into the escaping steam is provided after the control valve. This leads to a controlled condensation.
Data Source
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AI summary
The method involves discharging steam from a cooking chamber by a leading lockable liner, where water is injected by a water injection system to the cooking chamber via the control valve. An opening angle of the liner is controlled in a timely manner. A time limited aperture of the liner and/or an aperture with a reduced opening angle depending on a pressure measurement are formed in the cooking chamber. The opening angle of the liner dependants on slope of increase curve in the cooking chamber in pressure controlled time. An independent claim is also included for a pressure apparatus.