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Title: System and technique for ultrasonic determination of degree of cooking

Abstract

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.

Inventors:
 [1];  [2];  [1];  [1];  [1];  [1];  [3]
  1. Richland, WA
  2. W. Richland, WA
  3. Kennewick, WA
Publication Date:
Research Org.:
Pacific Northwest National Laboratory (PNNL), Richland, WA
Sponsoring Org.:
USDOE
OSTI Identifier:
902530
Patent Number(s):
7,191,698
Application Number:
10/406,993
Assignee:
Battelle Memorial Institute (Richland, WA) BMI
DOE Contract Number:  
AC06-76RL01830
Resource Type:
Patent
Country of Publication:
United States
Language:
English
Subject:
47 OTHER INSTRUMENTATION

Citation Formats

Bond, Leonard J, Diaz, Aaron A, Judd, Kayte M, Pappas, Richard A, Cliff, William C, Pfund, David M, and Morgen, Gerald P. System and technique for ultrasonic determination of degree of cooking. United States: N. p., 2007. Web.
Bond, Leonard J, Diaz, Aaron A, Judd, Kayte M, Pappas, Richard A, Cliff, William C, Pfund, David M, & Morgen, Gerald P. System and technique for ultrasonic determination of degree of cooking. United States.
Bond, Leonard J, Diaz, Aaron A, Judd, Kayte M, Pappas, Richard A, Cliff, William C, Pfund, David M, and Morgen, Gerald P. Tue . "System and technique for ultrasonic determination of degree of cooking". United States. doi:. https://www.osti.gov/servlets/purl/902530.
@article{osti_902530,
title = {System and technique for ultrasonic determination of degree of cooking},
author = {Bond, Leonard J and Diaz, Aaron A and Judd, Kayte M and Pappas, Richard A and Cliff, William C and Pfund, David M and Morgen, Gerald P},
abstractNote = {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.},
doi = {},
journal = {},
number = ,
volume = ,
place = {United States},
year = {Tue Mar 20 00:00:00 EDT 2007},
month = {Tue Mar 20 00:00:00 EDT 2007}
}

Patent:

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