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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
Issue Date:
Research Org.:
Pacific Northwest National Lab. (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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Works referenced in this record:

Ultrasonic propagation in metal powder-viscous liquid suspensions
journal, March 1998


Application of low intensity ultrasonics to cheese manufacturing processes
journal, May 2002


Ultrasonic characterization of a food emulsion
journal, July 1990


Nondestructive ultrasonic determination of avocado softening process
journal, May 1999


Low Frequency Ultrasonics for Texture Measurements in Cooked Carrots (Daucus carota L.)
journal, November 1997


Ultrasonic Characterization of Slurries in an Autoclave Reactor at Elevated Temperature
journal, January 1996


The use of ultrasound velocity measurement to evaluate the textural properties of sobrassada from Mallorca
journal, May 2002


Ultrasonic Characterizations of Slurries in a Bubble Column Reactor
journal, May 1999


Measurement of avocado softening at various temperatures using ultrasound
journal, November 2000


Ultrasonic measurement of solids concentration in an autoclave reactor at high temperature
journal, June 1997


Evaluation of textural properties of a meat-based product (sobrassada) using ultrasonic techniques
journal, July 2002


Noninvasive Ultrasonic Measurements in the food Industry
journal, January 2002