RF Energy Transfer Device Time Estimation

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Solution Overview

Problem

Conventional microwave ovens often result in overcooked or undercooked food due to user-dependent selection of cooking time and power level, which does not consistently yield intended results.

Innovation Solution

An apparatus and method that includes a processor to determine the rate of energy absorption by a load during a first period of time and calculates a predicted amount of time to achieve a desired characteristic in the object, allowing for precise control of RF energy application.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of operation

If user selects cooking time and power level based on experience or recipe, then the operation is simple and easy, but the cooking result is inconsistent and may be overcooked or undercooked

Engineering Contradiction:

Improvecooking time selectionVSAvoidcooking result consistency

Core Design Contradiction:

Ease of operationVSManufacturing precision

Solution Approach 1:

The system continuously monitors the actual energy absorption rate of the food during cooking and uses this feedback to dynamically adjust the cooking process. The processor compares real-time absorption data with expected values and modifies power delivery accordingly, ensuring consistent cooking results while maintaining simple user operation through automatic control.

Inventive Principle:

Principle #23Feedback

Solution Approach 2:

The cooking system performs self-adjustment by automatically measuring its own energy absorption characteristics and modifying its operation accordingly. The processor monitors the load's energy absorption rate and autonomously determines optimal cooking parameters without requiring user intervention or expertise, thereby achieving both ease of operation and cooking precision.

Inventive Principle:

Principle #25Self-service

2Manufacturing precision

If the system monitors energy absorption rate in real-time, then the cooking precision is improved, but the device complexity increases

Engineering Contradiction:

Improvecooking time accuracyVSAvoidmonitoring system complexity

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The system replaces complex mechanical monitoring equipment with electronic and software-based solutions. The processor uses software algorithms to analyze electrical parameters (voltage, current, power factor) that naturally occur during cooking, substituting physical measurement devices with computational methods to determine energy absorption rate, thereby reducing device complexity while maintaining cooking precision.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

3Productivity

If the system calculates predicted cooking time based on energy absorption rate, then the cooking efficiency is improved, but the processing time for determination increases

Engineering Contradiction:

Improvecooking efficiencyVSAvoidtime for determining cooking parameters

Core Design Contradiction:

ProductivityVSLoss of time

Solution Approach 1:

The system performs preliminary measurements of energy absorption rate during an initial phase of cooking or during idle moments, and uses this pre-acquired data to calculate predicted cooking times. By gathering necessary information in advance and using computational algorithms to quickly process this data, the system minimizes the time lost during actual cooking while improving overall cooking efficiency through better time management.

Inventive Principle:

Principle #10Preliminary action

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

Ensures consistent and accurate cooking by determining the optimal cooking time based on energy absorption rates, reducing the likelihood of overcooking or undercooking.

Implementation Method 1

microwave radiation can be used to transfer electromagnetic energy from an energy source to the oven's cavity

Methodology Applied

Scientific EffectElectromagnetic radiation: Electromagnetic Induction

Implementation Method 2

Some of the energy associated with the microwave radiation that is transferred to the oven's cavity is absorbed by the object and converted to thermal energy

Methodology Applied

Scientific EffectDielectric heating: Dielectric Heating

Data Source

PatentUS10455650B2Time estimation for energy application in an RF energy transfer device

Publication Date: 2019.10.22 JOLIET 2010 LTD

AI summary

An apparatus configured to apply electromagnetic energy to an object may include an energy application zone adapted to receive at least a portion of an object and a source configured to supply RF energy to the energy application zone. The apparatus may also include at least one processor configured to: cause the source to supply RF energy to the energy application zone; determine a value indicative of a rate of energy absorption by a load, including at least a portion of the object, during a first period of time; and determine, based on the value indicative of the rate of energy absorption by the load, an estimated amount of time to obtain a desired characteristic in at least a portion of the object.