Sous Vide Cooker Control System for Customized Texture and Taste
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Solution Overview
Problem
Cooking methods often fail to consistently achieve desired textures and tastes due to variations in cooking time and temperature, making it difficult for cooks to prepare food products to specific standards, especially for diverse consumer preferences.
Innovation Solution
A processor-based food preparation guidance system that uses graphical prompts and user input to generate customized cooking programs for cooking appliances, allowing for precise control of cooking processes based on user preferences and food characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional cooking methods are used with manual timing and temperature control, then cooking process is simple to operate, but cooking results are inconsistent and cannot achieve desired texture and taste
Solution Approach 1:
The system changes the parameters of cooking time and temperature from manual estimation to precise digital control. The processor receives specific time and temperature inputs and automatically adjusts the cooking appliance parameters to achieve consistent cooking results across different food products and user preferences.
Solution Approach 2:
The patent replaces manual mechanical cooking control with an automated electronic control system. The processor-based system substitutes human judgment and manual adjustment with automated digital control, receiving inputs through a user interface and automatically managing the cooking process to ensure consistency.
2Manufacturing precision
If precise control of cooking time and temperature is implemented, then desired texture and taste can be achieved, but ease of operation decreases
Solution Approach 1:
The cooking appliance performs self-control based on the program received from the processor. Once the user inputs the desired parameters through the user interface, the system automatically manages the cooking process without requiring continuous user intervention or monitoring, making precise control accessible to average users.
Solution Approach 2:
The processor acts as an intermediary between the user interface and the cooking appliance. It translates user preferences into specific control parameters and manages the cooking process, shielding users from the complexity of precise temperature and time control while achieving desired cooking results.
3Adaptability or versatility
If customized cooking programs are generated for different user preferences, then diverse food characteristics can be accommodated, but device complexity increases
Solution Approach 1:
The processor-based system provides universal functionality by handling multiple food product types and user preferences through a single integrated platform. The same control system adapts to different cooking requirements by receiving varied inputs through the user interface and generating appropriate cooking programs, eliminating the need for separate specialized devices.
Solution Approach 2:
The cooking control system is dynamic and adaptable, allowing parameters to be adjusted based on user preferences and food characteristics. The system can modify cooking time, temperature, and other parameters in real-time based on the specific requirements of each cooking task, providing versatility without requiring fixed rigid configurations.
Data Source
AI summary
Systems, methods, and articles to provide customized control of a cooking appliance, such as a sous vide cooker. A user provides a selection of one or more ending characteristics for a food product. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics. Measurements of temperature, power delivery, or other characteristics may be obtained during cooking process. A cooking program controlling the cooking process may be revised or updated based at least in part on the obtained measurements or analysis of the measurements. Estimations or projections about the cooking process may be presented to a user via a user interface of the cooking appliance or a user interface of one or more computing devices (e.g., smartphone, tablet computer) associated with the user.