System and technique for ultrasonic determination of degree of cooking

A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which...

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Bibliographic Details
Main Authors PFUND DAVID M, MORGEN GERALD P, JUDD KAYTE M, BOND LEONARD J, CLIFF WILLIAM C, DIAZ AARON A, PAPPAS RICHARD A
Format Patent
LanguageEnglish
Published 07.10.2004
Edition7
Subjects
BLASTING
DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
ELECTRIC HEATING
ELECTRIC LIGHTING NOT OTHERWISE PROVIDED FOR
ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
ELECTRICITY
HEATING
LIGHTING
MECHANICAL ENGINEERING
OTHER DOMESTIC STOVES OR RANGES
RANGES
VENTILATING
WEAPONS
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Summary:A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.
Bibliography:Application Number: US20030406993