Solid State RF Cooking System Dynamic Parameter Control
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Solution Overview
Problem
Conventional cooking methods in food processing systems are inefficient for personalized food preparation due to heat sensitivity and electromagnetic interference, and traditional microwave technology lacks the ability to monitor cooking parameters effectively, leading to non-uniform cooking and increased machine size and cost.
Innovation Solution
A method utilizing solid state radio frequency cooking that adjusts emitted frequency and distance to optimize electromagnetic energy transfer, monitoring dielectric properties and water content to ensure homogeneous cooking, combined with infrared heating for browning, and secondary cooking means for efficient and uniform food preparation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If conventional microwave technology is used for cooking, then cooking speed is improved, but the system requires a dedicated cavity with no metal parts and cannot monitor cooking parameters effectively
Solution Approach 1:
The patent replaces conventional magnetron-based microwave technology with solid state radio frequency cooking means that generate electromagnetic waves through electronic oscillators. This substitution eliminates the need for a dedicated microwave cavity and metal constraints while enabling direct feedback monitoring through phase difference measurement between emitted and reflected signals, thus resolving the contradiction between cooking speed and system complexity.
Solution Approach 2:
The patent implements a feedback mechanism by monitoring the phase differences between the emitted signal and the reflected signal to determine cooking parameters such as water content and temperature. This feedback capability allows effective monitoring of cooking parameters without requiring the complex dedicated cavity structure of conventional microwave systems, resolving the contradiction between cooking speed and system complexity.
2Measurement precision
If solid state microwave technology is used with feedback monitoring, then cooking parameter monitoring is improved, but the technology remains complex and requires tailor-made cooking parameters for each food type
Solution Approach 1:
The patent dynamically adjusts cooking parameters including emitted frequency and power levels based on real-time feedback from phase difference monitoring. This adaptive parameter adjustment enables the system to handle different food types without requiring pre-programmed tailor-made parameters for each food type, thus reducing system complexity while maintaining high measurement precision.
Solution Approach 2:
The patent employs dynamic adjustment of cooking parameters throughout the cooking process based on monitored phase differences and power absorption. This dynamic approach replaces static pre-programmed parameters with real-time adaptive control, reducing the complexity of managing tailor-made parameters for each food type while maintaining precise monitoring capabilities.
3Device complexity
If the distance between cooking means and food substrate is fixed, then system simplicity is improved, but cooking uniformity deteriorates as food layers grow during the cooking process
Solution Approach 1:
The patent makes the distance between the cooking means and food substrate dynamic by adjusting it based on the growth of food layers during cooking. This dynamic adjustment ensures that the electromagnetic energy is consistently delivered to the food surface regardless of layer thickness, maintaining cooking uniformity without requiring an overly complex fixed-distance system with multiple adjustment mechanisms.
Solution Approach 2:
The patent uses feedback from power absorption monitoring and phase difference measurement to dynamically adjust the distance between cooking means and food substrate. This feedback-controlled adjustment maintains optimal cooking conditions throughout the process, achieving uniform cooking without the complexity of predetermined multi-position systems.
4Temperature
If conventional ovens with thermal resistances or infrared lamps are used, then cooking capability is provided, but the number of surrounding heat-sensitive features increases
Solution Approach 1:
The patent replaces conventional thermal resistance heating and infrared lamp systems with solid state radio frequency electromagnetic wave generation. This substitution eliminates the need for physical heating elements and surrounding heat-sensitive features, as electromagnetic waves can be generated electronically without requiring thermal contact or proximity to heat-sensitive components, thus reducing system complexity while maintaining cooking temperature capability.
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 enables rapid, uniform, and personalized food preparation with reduced machine size and cost, achieving optimal cooking by dynamically adjusting cooking parameters and ensuring consistent energy transfer and browning control.
Implementation Method 1
solid state radio frequency cooking means that transmits an electromagnetic wave to a food substrate
Implementation Method 2
monitoring the return power losses, which are the difference between the power emitted by the solid state radio frequency cooking means and the reflected power in the cavity
Implementation Method 3
infrared heating for browning
Data Source
AI summary
The invention relates to method for preparing a foodstuff in a food processing system (100), the system comprising solid state radio frequency cooking means (51) that transmits an electromagnetic wave to a food substrate and a cavity where the food is cooked, the method monitoring the return power losses, which are the difference between the power emitted by the solid state radio frequency cooking means (51) and the reflected power in the cavity, for optimising the delivery of the radio frequency power to the food substrate by controlling and adjusting at least two parameters: the emitted frequency of the solid state radio frequency cooking means (51) and the distance of the cooking means (51) to the food substrate. In the method of the invention, the dielectric properties, the water content and/or the compaction of the food substrate are monitored throughout the preparation method.