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 = {Tue Mar 20 00:00:00 EDT 2007},
month = {Tue Mar 20 00:00:00 EDT 2007}
}
Save to My Library
You must Sign In or Create an Account in order to save documents to your library.
Works referenced in this record:
Ultrasonic propagation in metal powder-viscous liquid suspensions
journal, March 1998
- Schulitz, Frederick T.; Lu, Yichi; Wadley, Haydn N. G.
- The Journal of the Acoustical Society of America, Vol. 103, Issue 3
Principles of Food Processing
book, January 1997
- Heldman, Dennis R.; Hartel, Richard W.
- Food Science Texts Series
Application of low intensity ultrasonics to cheese manufacturing processes
journal, May 2002
- Benedito, J.; Carcel, J. A.; Gonzalez, R.
- Ultrasonics, Vol. 40, Issue 1-8
Blanching and Precooking
book, January 1996
- Gould, Wilbur A.
- Unit Operations for the Food Industries
Ultrasonic characterization of a food emulsion
journal, July 1990
- McClements, D. J.; Povey, M. J. W.; Jury, M.
- Ultrasonics, Vol. 28, Issue 4
Nondestructive ultrasonic determination of avocado softening process
journal, May 1999
- Mizrach, Amos; Flitsanov, Uri
- Journal of Food Engineering, Vol. 40, Issue 3
Low Frequency Ultrasonics for Texture Measurements in Cooked Carrots (Daucus carota L.)
journal, November 1997
- Nielsen, M.; Martens, H. J.
- Journal of Food Science, Vol. 62, Issue 6
Ultrasonic Characterization of Slurries in an Autoclave Reactor at Elevated Temperature
journal, January 1996
- Soong, Y.; Gamwo, I. K.; Blackwell, A. G.
- Industrial & Engineering Chemistry Research, Vol. 35, Issue 6
The use of ultrasound velocity measurement to evaluate the textural properties of sobrassada from Mallorca
journal, May 2002
- Llull, Pilar; Simal, Susana; Femenia, Antoni
- Journal of Food Engineering, Vol. 52, Issue 4
Ultrasonic Characterizations of Slurries in a Bubble Column Reactor
journal, May 1999
- Soong, Y.; Gamwo, I. K.; Blackwell, A. G.
- Industrial & Engineering Chemistry Research, Vol. 38, Issue 5
Measurement of avocado softening at various temperatures using ultrasound
journal, November 2000
- Flitsanov, U.; Mizrach, A.; Liberzon, A.
- Postharvest Biology and Technology, Vol. 20, Issue 3
Ultrasonic measurement of solids concentration in an autoclave reactor at high temperature
journal, June 1997
- Soong, Y.; Gamwo, I. K.; Blackwell, A. G.
- Chemical Engineering Journal, Vol. 67, Issue 3
Evaluation of textural properties of a meat-based product (sobrassada) using ultrasonic techniques
journal, July 2002
- Llull, Pilar; Simal, Susana; Benedito, Jose
- Journal of Food Engineering, Vol. 53, Issue 3
Noninvasive Ultrasonic Measurements in the food Industry
journal, January 2002
- Mulet, Antonio; Benedito, José; Golás, Yolanda
- Food Reviews International, Vol. 18, Issue 2-3