Wireless SAW Temperature Sensing in Food Processors
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Solution Overview
Problem
Existing electric food processors face challenges in achieving uniform temperature distribution within cooking vessels and containers, limiting the precision and efficiency of cooking processes due to the reliance on wired temperature sensors that are not easily removable or adaptable for spatially variable elements.
Innovation Solution
The integration of surface acoustic wave (SAW) sensors for wireless temperature measurement, allowing for flexible placement on various elements of the food processor, including cooking containers and spatulas, and the use of multiple temperature sensors in different cooking zones to optimize heating device operation for homogeneous temperature distribution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If wired temperature sensors are used in the food processor, then temperature measurement can be achieved, but the sensors are not easily removable or adaptable for spatially variable elements
Solution Approach 1:
The patent replaces wired mechanical connections with wireless communication technology. Surface acoustic wave (SAW) sensors transmit temperature data wirelessly to the control unit, eliminating the need for physical cable connections. This enables easy removal and repositioning of sensors on different spatially variable elements such as cooking containers, spatulas, and vessel walls without complex wiring constraints.
Solution Approach 2:
The patent extracts the temperature sensor from fixed wired connections and makes it independently movable. By using wireless SAW sensors, the temperature measurement function is separated from the main processing unit, allowing sensors to be placed on various removable components like cooking containers and spatulas, enhancing adaptability while reducing connection complexity.
2Measurement precision
If multiple temperature sensors are placed in different cooking zones, then temperature distribution can be monitored, but device complexity increases
Solution Approach 1:
The patent employs identical wireless SAW sensor designs across multiple cooking zones, making each sensor universally compatible and interchangeable. This standardized approach allows precise temperature monitoring in multiple locations without proportionally increasing system complexity, as each sensor operates independently with the same wireless communication protocol.
Solution Approach 2:
By replacing wired sensor networks with wireless SAW sensors, the patent achieves precise multi-point temperature monitoring without the complexity of managing multiple cable connections. Each sensor transmits data independently via wireless communication, simplifying the overall system architecture while maintaining high measurement precision across different cooking zones.
3Reliability
If cooking containers are sealed, then moisture retention improves, but steam circulation and condensate drainage are restricted
Solution Approach 1:
The patent applies selective sealing to different regions of the cooking container. The container can be sealed in areas where moisture retention is critical while leaving specific zones (such as the bottom or designated vent areas) open to allow steam circulation and condensate drainage. This localized approach maintains moisture where needed while preserving cooking efficiency through controlled steam flow.
Solution Approach 2:
The cooking container is divided into functional zones with different sealing characteristics. Certain portions are sealed to retain moisture, while other portions remain open or have controlled openings for steam circulation and condensate drainage. This segmentation allows simultaneous achievement of moisture retention and cooking efficiency through differentiated regional properties.
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
Enables precise and flexible temperature measurement and control across various cooking zones, ensuring uniform cooking quality and allowing for independent operation of cooking containers, even without steam from the heatable vessel, thereby enhancing cooking efficiency and product preparation.
Implementation Method 1
the temperature sensor be a surface acoustic wave sensor (SAW sensor), which enables a wireless temperature measurement based on surface acoustic waves
Implementation Method 2
the floor of the heating vessel can be heated with a heating device
Implementation Method 3
through which steam exiting the vessel can enter the cooking container
Implementation Method 4
steam exiting the vessel can enter the cooking container
Implementation Method 5
condensate from the cooking container can flow into the vessel
Data Source
AI summary
The invention relates to an electrically operated food processor (1) for preparing a cooked product, which exhibits a basic unit (14), a vessel (2) with an agitator (18) that can be inserted into the basic unit (14), a heating device (9) allocated to the vessel (2), a temperature sensor (5), a transceiver device (12) for communicating with the temperature sensor (5), and an evaluator (13) for evaluating the measurement data received from the temperature sensor (5). In order to provide an electric food processor (1) with an alternative connection between the temperature sensor (5) and evaluator (13), it is proposed that the temperature sensor (5) be a surface acoustic wave sensor (SAW sensor).