Thawing Compartment Control Using Humidity-Based End Detection
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Solution Overview
Problem
Existing cooling devices with thawing compartments face challenges in determining the complete thawing of frozen foods due to non-homogeneous temperature distribution, leading to potential overheating and user dissatisfaction, as the central regions of frozen foods may remain frozen while the outer surfaces are thawed or overheated.
Innovation Solution
A cooling device equipped with a humidity sensor and control unit that initiates and terminates the thawing process based on humidity level changes, ensuring efficient and healthy thawing by monitoring humidity decrease and increase rates, preventing overheating and under-thawing, and automatically managing the thawing compartment's operation without user intervention.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If the thawing process is determined by temperature of the food, then the thawing termination can be identified, but the temperature distribution is non-homogeneous leading to inaccurate determination of complete thawing
Solution Approach 1:
The patent uses humidity as an intermediary parameter to indirectly determine thawing completion. Instead of directly measuring temperature at multiple points within the food, the system measures humidity changes in the air surrounding the food, which serve as a reliable indicator of the overall thawing state and phase change completion.
Solution Approach 2:
The patent replaces direct temperature measurement systems with a humidity sensing system. By substituting temperature-based detection with humidity-based detection, the system achieves more reliable thawing termination determination without the complexity of multiple temperature sensors and non-homogeneous temperature distribution issues.
2Productivity
If the heater continuously heats the thawing compartment, then the thawing process is accelerated, but the outer surface of the food may be overheated or boiled
Solution Approach 1:
The patent implements a feedback control system where humidity sensor data is continuously monitored and fed back to the control unit. Based on the humidity change rate, the system automatically adjusts the heater operation, reducing power when thawing is complete to prevent surface overheating while maintaining efficient thawing speed through dynamic adjustment.
Solution Approach 2:
The patent makes the heating process dynamic by continuously adjusting the heater power based on real-time humidity measurements. The system transitions from static continuous heating to dynamic adaptive heating, optimizing the balance between thawing speed and preventing harmful overheating of the food surface.
3Ease of operation
If the thawing compartment cover is opened frequently to check food status, then the user can monitor the thawing process, but heat losses occur extending the thawing duration
Solution Approach 1:
The patent enables the system to self-monitor the thawing process through automatic humidity sensing and evaluation. The control unit continuously assesses the thawing status based on humidity changes and automatically determines when thawing is complete, eliminating the need for user intervention and cover opening while maintaining accurate process monitoring.
Solution Approach 2:
The patent replaces manual visual inspection with automated humidity-based detection. Instead of requiring users to open the cover to check food appearance, the system uses humidity sensors to detect thawing completion, substituting mechanical opening action with electronic sensing to prevent heat loss.
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
The solution ensures that frozen foods are thawed uniformly and efficiently, preventing semi-thawed or over-thawed states, while maintaining food quality by automatically controlling the thawing process based on humidity changes, thereby enhancing user satisfaction and food safety.
Implementation Method 1
when foods are placed into the thawing compartment, the water vapor inside the thawing compartment condenses on the frozen food that is colder than the ambient temperature
Implementation Method 2
the thawing process is generally realized by heating the thawing compartment by means of a heater disposed at the base thereof
Implementation Method 3
After this point, the melted ice that is in liquid phase on the food starts to evaporate
Implementation Method 4
the melted ice that is in liquid phase on the food starts to evaporate and the humidity level inside the thawing compartment starts to increase
Data Source
AI summary
The present invention relates to a cooling device comprising a body; a thawing body that is disposed in the body, wherein the frozen foods are placed; a heater that heats the thawing compartment and a sensor that provides the measurement of the humidity of the ambient air of the thawing compartment.