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:
-
- Richland, WA
- W. Richland, WA
- Kennewick, WA
- Issue Date:
- Research Org.:
- Pacific Northwest National Laboratory (PNNL), Richland, WA (United States)
- Sponsoring Org.:
- USDOE
- OSTI Identifier:
- 902530
- Patent Number(s):
- 7191698
- Application Number:
- 10/406,993
- Assignee:
- Battelle Memorial Institute (Richland, WA)
- Patent Classifications (CPCs):
-
F - MECHANICAL ENGINEERING F24 - HEATING F24C - OTHER DOMESTIC STOVES OR RANGES
H - ELECTRICITY H05 - ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR H05B - ELECTRIC HEATING
- 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. 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 = {2007},
month = {3}
}
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