Toroidal Conductivity Sensor for Smoke Absorption Measurement
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Solution Overview
Problem
Existing food smoking processes face challenges in achieving consistent smoke flavor absorption due to subjective operator control and the need for destructive testing, leading to inconsistent product quality and waste.
Innovation Solution
A system using a surrogate that reacts to smoke and changes state, measured by a toroidal conductivity sensor, allowing for real-time objective determination of smoke absorption without destroying the food product, ensuring consistent flavor absorption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If destructive testing is used to measure smoke absorption, then measurement precision is improved, but loss of substance increases
Solution Approach 1:
The patent introduces a surrogate material (such as a gel or model food matrix) that mimics the smoke absorption characteristics of actual food products. This surrogate serves as an intermediary that can be destructively tested without wasting the valuable food product, while still providing accurate measurements of smoke absorption for process control.
Solution Approach 2:
The patent creates a copy or model of the food product using a surrogate material that replicates the key absorption properties. This copy can be used for measurement and testing purposes, eliminating the need to destroy actual food products for quality control while maintaining measurement precision.
2Productivity
If real-time monitoring is implemented, then productivity is improved, but device complexity increases
Solution Approach 1:
The patent replaces complex mechanical or chemical measurement systems with a simpler optical or electrical detection method. The surrogate material is designed to provide a measurable signal (such as color change, conductivity change, or other detectable property) that correlates with smoke absorption, allowing real-time monitoring without requiring complex analytical instrumentation.
Solution Approach 2:
The patent utilizes color changes in the surrogate material as smoke is absorbed. The surrogate contains indicators or naturally exhibits color changes that are proportional to the amount of smoke absorbed, providing a simple visual or optical signal that can be monitored in real-time without complex equipment.
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 system provides consistent and uniform smoke absorption, minimizing waste and optimizing smoking time by allowing real-time monitoring and control of smoke absorption, reducing the likelihood of over- or under-smoking.
Implementation Method 1
a surrogate that reacts to a presence of smoke in air ambient to the surrogate and to the food products and changes a state thereof to a preselected degree after an exposure to the smoke for a time sufficient to effect a predetermined amount of absorption of the smoke by the food products
Implementation Method 2
a probe in the form of a toroidal conductivity sensor that detects the change in the state of the surrogate, in embodiments a change in the electrical conductivity of the surrogate
Data Source
AI summary
In an exemplary embodiment, a system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products, the surrogate including an open container of a liquid and a probe in the form of a toroidal conductivity sensor that measures electrical conductivity of the liquid; wherein the electrical conductivity of the liquid increases as smoke is absorbed by the liquid and simultaneously into the food products; and a control that receives a signal from the toroidal conductivity sensor and in response generates a signal and/or a display indicative of the electrical conductivity of the liquid that corresponds to a selected amount of smoke absorption by the food products exposed to the smoke.