Wireless temperature sensor for sous vide cooking
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Solution Overview
Problem
Current sous-vide cooking methods face challenges in accurately pasteurizing food at the core temperature without piercing the cooking bag, leading to potential contamination and leakage issues due to the need for external temperature probes.
Innovation Solution
A wireless temperature sensor is integrated into the cooking bag, allowing for precise core temperature monitoring and transmission to the sous-vide cooker, enabling adjustments to cooking time and water temperature without piercing the bag.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If an external temperature probe is inserted into the food to measure core temperature, then temperature measurement accuracy is improved, but the risk of bag leakage and contamination increases
Solution Approach 1:
The temperature sensor is integrated directly into the cooking bag, merging the measurement function with the containment structure. This eliminates the need for separate external probes that pierce the bag, thereby maintaining measurement accuracy while preventing leakage and contamination.
Solution Approach 2:
The cooking bag itself acts as an intermediary that incorporates the temperature sensor, allowing temperature measurement without requiring external probe insertion. The bag material and sensor are combined in a way that enables core temperature monitoring while maintaining bag integrity.
2Reliability
If a wireless temperature sensor is integrated into the cooking bag, then the risk of contamination and leakage is reduced, but device complexity increases
Solution Approach 1:
The cooking bag is designed to serve multiple functions: containment of food, maintenance of vacuum seal, and integration of temperature sensing capabilities. The wireless temperature sensor adds monitoring functionality without requiring separate external devices, consolidating multiple functions into a single integrated system.
Solution Approach 2:
The integrated wireless temperature sensor enables the cooking system to self-monitor and self-regulate temperature without external intervention. The sensor automatically tracks core temperature and communicates with the cooking device, allowing the system to adjust cooking parameters based on real-time feedback from within the bag.
3Measurement precision
If the temperature sensor is sealed inside the cooking bag with the food, then core temperature monitoring accuracy is improved, but the sensor protection and durability become more challenging
Solution Approach 1:
The temperature sensor is enclosed in a flexible, thin-walled protective housing that can be sealed within the cooking bag. This flexible enclosure protects the sensor from moisture and pressure while allowing it to accurately measure core temperature, as the thin walls minimize thermal resistance and maintain sensor responsiveness.
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 solution ensures safe and effective pasteurization of food without bag leakage or contamination, providing accurate core temperature readings and enhancing cooking precision.
Implementation Method 1
a temperature sensing mechanism coupled to a plurality of temperature sensor wires and configured to read a current temperature
Implementation Method 2
a wireless radio configured to transmit the current temperature to the sous vide cooker
Data Source
AI summary
Wireless temperature sensor for sous vide cooking. Wireless sensor penetrates food and is sealed with the food in a bag for sous vide cooking. The wireless sensor communicates with the base sous vide system to read core food temperature to ensure pasteurization temperature and time is reached and to eliminate estimations with fat content, size of food in relation to cooking time by taking a direct read. The temperature sensor contains a battery, powered passible via peltier, or through induction.