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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Bibliographische Detailangaben
Hauptverfasser:	PFUND DAVID M, MORGEN GERALD P, JUDD KAYTE M, BOND LEONARD J, CLIFF WILLIAM C, DIAZ AARON A, PAPPAS RICHARD A
Format:	Patent
Sprache:	eng
Schlagworte:	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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Beschreibung
Zusammenfassung:	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.