RF Cooking Control Using Protein Denaturation Detection
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Solution Overview
Problem
Current cooking control methods rely on manual user input or preset parameters, leading to potential overcooking and non-optimal results due to invasive temperature monitoring, which is destructive and inaccurate, and increases product costs and complexity.
Innovation Solution
A method and apparatus using non-invasive radio frequency signals to determine the protein denaturation status of food, allowing for precise control of the cooking process based on protein denaturation levels, eliminating the need for manual temperature input and providing accurate doneness detection.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a needle shaped thermometer is inserted into the food to monitor temperature, then temperature information can be obtained, but the method is destructive and the needle is liable to break or bend
Solution Approach 1:
The patent replaces the mechanical needle thermometer with an electromagnetic field-based detection system. The cooking device uses electromagnetic radiation to non-invasively detect protein denaturation status and temperature of the food, eliminating the need for physical insertion of needles and their associated reliability issues.
Solution Approach 2:
The patent introduces electromagnetic radiation as an intermediary between the cooking device and the food. Instead of directly contacting the food with a physical probe, the system uses electromagnetic waves to penetrate and measure the food's internal state, including temperature and protein denaturation, without physical intrusion.
2Measurement precision
If a needle is added to the cooking machine to monitor food temperature, then temperature detection is enabled, but the machine structure becomes complicated and product cost increases
Solution Approach 1:
The patent makes the electromagnetic radiation system serve multiple functions: it simultaneously monitors temperature, detects protein denaturation status, and controls the cooking process. This multi-functionality eliminates the need for separate temperature probes and control systems, simplifying the overall device structure while reducing costs.
Solution Approach 2:
The patent replaces the mechanical needle thermometer structure with an electromagnetic field-based detection system integrated into the cooking device, eliminating complex mechanical components and reducing overall device complexity.
3Ease of operation
If preset parameters are used for cooking control, then user input is required before cooking, but this brings inconvenience and is still experience dependent
Solution Approach 1:
The patent enables the cooking system to automatically monitor and adjust cooking parameters based on real-time feedback from electromagnetic detection of protein denaturation and temperature. The system serves itself by making autonomous cooking decisions without requiring user expertise or manual parameter adjustment, achieving both ease of operation and precise doneness control.
Solution Approach 2:
The patent implements a closed-loop feedback system where electromagnetic radiation continuously monitors the food's internal state (temperature and protein denaturation), and the cooking device automatically adjusts heating parameters based on this real-time feedback, eliminating the need for preset parameters and user experience.
4Ease of operation
If manual control is used during cooking, then user can adjust cooking process, but mistakes may destroy the food
Solution Approach 1:
The patent implements real-time feedback through electromagnetic detection of protein denaturation and temperature, allowing the system to automatically prevent overcooking and quality degradation without requiring manual user intervention, thus maintaining food quality while simplifying operation.
Solution Approach 2:
The cooking system automatically monitors and controls the cooking process based on real-time electromagnetic detection, eliminating the need for manual user control and preventing user mistakes from destroying the food, while maintaining reliable food quality.
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
Enables automatic and precise cooking control by determining food doneness through protein denaturation, minimizing user intervention and avoiding damage to the food, while reducing product complexity and cost.
Implementation Method 1
the method emits a plurality of radio frequency signals into the food noninvasively and receives a plurality of reflection signals or transmission signals of the radio frequency signals from the food
Implementation Method 2
obtains the protein status based on the plurality of radio frequency signals and the plurality of reflection signals or transmission signals
Data Source
AI summary
The present invention relates to a method and apparatus for controlling a cooking process of food. The method comprises a step of emitting (101) a plurality of radio frequency signals into the food non invasively. The method also comprises a step of receiving (105) a plurality of reflection signals or transmission signals of the radio frequency signals from the food, wherein the reflection signals isa part of the radio frequency signals that reflect from the food, and the transmission signals isa part of the radio frequency signals that transmit through the food. The method also comprises a step of obtaining (110) a protein status, wherein the protein status is the extent of protein denaturation, in the food in the course of heating the food based on the plurality of radio frequency signals and the plurality of reflection signals or transmission signals. The method also comprises a step of determining (120) a doneness level of the food based on the protein status, and a steap of controlling (130) the cooking process of the food based on the determined doneness level. Using the protein denaturation provides a more direct and precise information of the status of food based on established relation between the doneness level and the protein denaturation extent.