Foodstuff Toaster Chromatic Feedback Control for Consistent Browning
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Solution Overview
Problem
Conventional toasters produce inconsistent toasting results when used at less than maximum capacity, as one surface of the bread receives more heat due to imbalance in heat radiation, leading to uneven browning.
Innovation Solution
An apparatus and method that use sensors and calibration data to control the heating elements, ensuring both surfaces of the bread receive a substantially identical amount of heat by adjusting the number and duration of heating elements activated, and using light sources with different wavelengths to determine and correct for temperature and chromatic property changes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If the toaster is used at less than maximum capacity (one slice in a two-slot toaster), then the toaster structure remains simple and operational flexibility is improved, but the toasting results become inconsistent due to heat radiation imbalance
Solution Approach 1:
The patent employs optical sensors to detect the chromatic properties (color/brownness) of the bread surface in real-time during toasting. This feedback information is fed to a controller that adjusts the heating elements accordingly, enabling dynamic compensation for the heat radiation imbalance caused by operating at less than maximum capacity. The feedback loop ensures consistent toasting results regardless of whether one or two slices are being toasted.
Solution Approach 2:
The system changes the operational parameters of the heating elements based on detected conditions. Specifically, it adjusts the power level, duration, and distribution of heat applied to different surfaces of the bread by modifying the chromatic property measurements. This dynamic parameter adjustment compensates for the uneven heat radiation environment when operating at partial capacity.
2Device complexity
If conventional heating elements are used without individual control, then the device complexity is low, but the ability to provide identical heat to both surfaces is insufficient
Solution Approach 1:
The heating system is segmented into multiple independently controllable heating elements positioned on opposite sides of the toasting chamber. Each heating element can be controlled separately, allowing the system to apply different amounts of heat to different surfaces of the bread. This segmentation enables precise control over heat distribution to compensate for radiation imbalances.
Solution Approach 2:
The patent applies local quality by allowing different regions (surfaces) of the bread to receive different heating conditions. The controller adjusts the power and duration of each heating element based on the specific needs of each bread surface, creating locally optimized heating zones that result in uniform overall toasting despite the asymmetric chamber environment.
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 ensures consistent browning of both surfaces of the bread, even when toasting at less than maximum capacity, by individually controlling the heat applied to each surface, thereby maintaining optimal toasting results.
Implementation Method 1
a heating source for processing the foodstuff so as to effect a change of a chromatic property of first and second surface areas of the foodstuff
Implementation Method 2
use light sources with different wavelengths to determine and correct for temperature and chromatic property changes
Data Source
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AI summary
The present invention relates to an apparatus for processing foodstuff, the apparatus comprising a receiving portion for receiving foodstuff; a heating source for processing the foodstuff so as to effect a change of a chromatic property of first and second surface areas of the foodstuff; wherein the apparatus is arranged to obtain information that is indicative of the chromatic property of the first surface area of the foodstuff, and control the change of the chromatic property of the second surface area of the foodstuff using the obtained information and predetermined calibration data.