Reusable Core Temperature Sensor for Multi-Item Cooking
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Solution Overview
Problem
Existing cooking methods require multiple core temperature sensors, which are labor-intensive and costly, and often result in the sensor remaining in the food until completion, limiting its reuse.
Innovation Solution
A method where a core temperature sensor is inserted into one item, records characteristic variables, then moved to another item, allowing it to be reused once the cooking process is no longer dependent on the core temperature, thereby reducing the number of sensors needed and increasing flexibility.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a core temperature sensor is used for each item to be cooked, then measurement precision is improved, but device complexity and cost increase
Solution Approach 1:
The core temperature sensor is designed to serve multiple items to be cooked sequentially. The sensor completes temperature measurement for one item, is then removed and inserted into another item, allowing a single sensor to perform the function that would traditionally require multiple sensors. This multi-functionality reduces the total number of sensors needed while maintaining measurement precision for each item.
Solution Approach 2:
The system dynamically adapts the cooking process based on real-time temperature feedback. The sensor is inserted into an item, measures core temperature throughout the cooking process, and the data is used to determine when to remove the sensor and transfer it to the next item. This dynamic approach allows optimal cooking control with fewer sensors.
2Measurement precision
If a core temperature sensor remains in the food until completion, then measurement precision is maintained, but the sensor cannot be reused, increasing device complexity
Solution Approach 1:
The core temperature sensor is extracted from the food item once the cooking process no longer depends on continuous core temperature monitoring. The sensor is removed before the item is fully cooked, allowing it to be transferred to another item for continued use. This extraction principle enables sensor reuse while maintaining measurement precision during the critical cooking phases.
Solution Approach 2:
The sensor is discarded from one food item after serving its measurement purpose and is recovered for use in another item. This recovering principle allows the sensor to be reused across multiple cooking tasks, increasing versatility while maintaining the ability to provide precise temperature measurements when needed.
3Productivity
If multiple core temperature sensors are used simultaneously, then productivity is improved through parallel measurement, but device complexity and cost increase
Solution Approach 1:
The single core temperature sensor continuously serves multiple items in sequence, ensuring that temperature monitoring is always available for the current item being cooked. By maintaining continuous useful action through sequential item processing, the system achieves high productivity without requiring multiple sensors, thus avoiding increased device complexity.
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 efficient cooking of multiple items with a single core temperature sensor, reducing costs and labor, while enabling the sensor to be used for other cooking processes, thereby increasing flexibility and reducing waste.
Implementation Method 1
a core temperature sensor is used at least temporarily in one of the two items to be cooked
Data Source
AI summary
The method comprises temporarily cooking first and second cooking items in a compartment of a cooking appliance in dependent of their respective core temperature, temporarily inserting a core temperature sensor into the first cooking item, receiving measured values of the core temperature sensor for determining a first parameter characterized for the cooking process of the first cooking item, altering the core temperature sensor into the second cooking item when the first characteristic parameter is determined, and re-cooking the both cooking items under considering the first parameter. The method comprises temporarily cooking first and second cooking items in a compartment of a cooking appliance in dependent of their respective core temperature, temporarily inserting a core temperature sensor into the first cooking item, receiving measured values of the core temperature sensor for determining a first parameter characterized for the cooking process of the first cooking item, altering the core temperature sensor into the second cooking item when the first characteristic parameter is determined, re-cooking the both cooking items under the consideration of the first parameter, receiving measured values of the core temperature sensor for determining a second parameter characterized for the cooking process of the second cooking item, and finally cooking the both cooking items in dependent of the first and/or second parameters. The measured values of the core temperature sensor are received and evaluated as function of time. The first and/or second parameters consist of a target-core temperature intermediate value of the each cooking item determined by a percentage portion of a target-core temperature final value, a maximum value, a minimum value, a maximum value of the slope of the core temperature over the time in a given time interval and/or a null point of the second derivative of the core temperature after the time, an initial parameter of the each cooking item determined by the caliber of the cooking item whether the cooking item placed in the cooking compartment is fresh, frozen or pre-cooked, a cooking process parameter determined by a remaining cooking time of the each cooking item and/or in multiple cooking steps and/or the flow of a cooking step of the process, and a climate parameter of the cooking compartment determined by the target-core temperature intermediate value, maximum value, minimum value, slope, turning point of the temperature, the humidity and/or the circulation of the atmosphere in the cooking compartment as function of time. The both cooking items are different with respect to their type and or caliber when they are simultaneously cooked in the same cooking compartment. The both cooking items are introduced simultaneously or successively into the cooking compartment and/or are removed simultaneously or successively from the cooking compartment, where multiple cooking items are cooked.