Non-Invasive RF Protein Denaturation Detection for Cooking Control
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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 complexity and cost.
Innovation Solution
A method and apparatus using non-invasive radio frequency signals to determine protein denaturation levels in food, allowing for precise control of the cooking process based on protein status, eliminating the need for user input of temperature and cooking time, and providing accurate doneness detection independent of absolute measurement values.
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 only provides temperature of a particular part which cannot accurately represent the overall temperature in the food
Solution Approach 1:
The patent replaces the mechanical needle thermometer with a non-contact infrared temperature detection system. The infrared sensor detects thermal radiation from the food surface to determine temperature distribution without physical contact, thereby avoiding food damage while obtaining temperature information.
Solution Approach 2:
The cooking apparatus integrates multiple functions: heating elements for cooking, infrared sensors for temperature detection, and a control unit for automatic regulation. This multi-functional system eliminates the need for separate temperature monitoring equipment and provides comprehensive temperature field information throughout the food.
2Object-affected harmful factors
If a very thin needle is used to avoid damaging the food, then food damage is reduced, but the needle is so liable to broke or bend as to impact its usage and the machine structure becomes complicated
Solution Approach 1:
The patent completely eliminates the mechanical needle structure by using non-contact infrared temperature detection. This substitution removes the fragility issues associated with thin needles and simplifies the overall machine structure while maintaining the ability to monitor food temperature without damage.
Solution Approach 2:
The patent introduces infrared radiation as an intermediary between the temperature detection system and the food. This allows temperature measurement without physical contact, eliminating the need for fragile mechanical probes and simplifying the device structure.
3Ease of operation
If manual control by the user during cooking is used, then user can monitor the cooking process, but mistakes of user may 'destroy' the food, e.g. overcooked
Solution Approach 1:
The patent implements an automatic feedback control system where infrared sensors continuously monitor the temperature field distribution in the food, and the control unit automatically adjusts heating power based on the detected temperature to achieve the target doneness level, eliminating the need for manual user control and preventing overcooking.
Solution Approach 2:
The cooking apparatus performs self-monitoring and self-regulation of the cooking process through integrated temperature detection and control systems, reducing reliance on user intervention and ensuring consistent cooking results.
4Extent of automation
If preset parameters input by the user before cooking are used, then cooking process can be automated, but manual input brings inconvenience and is still experience dependent, and furthermore a non optimal cooking result is often encountered due to a significant discrepancy between the actual food and the 'average' food model used by a cooking appliance
Solution Approach 1:
The patent uses real-time temperature field detection feedback to dynamically adjust cooking parameters, replacing static preset models with adaptive control that responds to the actual state of the food, thereby achieving accurate cooking results without requiring user input of temperature and time parameters.
Solution Approach 2:
The system dynamically changes cooking parameters (heating power, time) based on real-time temperature detection, transitioning from fixed preset parameters to adaptive parameter adjustment that matches the actual food characteristics and cooking state.
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 ensuring consistent results without damaging 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
using non-invasive radio frequency signals to determine protein denaturation levels in food
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 is a part of the radio frequency signals that reflect from the food, and the transmission signals is a 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 step 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.