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System and technique for ultrasonic determination of degree of cooking

United States Patent

March 20, 2007
View the Complete Patent at the US Patent & Trademark Office
Pacific Northwest National Laboratory - Visit the Technology Commercialization Program Website
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.
Bond; Leonard J. (Richland, WA), Diaz; Aaron A. (W. Richland, WA), Judd; Kayte M. (Richland, WA), Pappas; Richard A. (Richland, WA), Cliff; William C. (Richland, WA), Pfund; David M. (Richland, WA), Morgen; Gerald P. (Kennewick, WA)
Battelle Memorial Institute (Richland, WA)
10/ 406,993
April 3, 2003
GOVERNMENT RIGHTS This invention was made with Government support under Contract Number DE-AC0676RL01830 awarded by the U.S. Department of Energy. The Government has certain rights in the invention.