Patent Description:
Various cooking apparatuses are known for cooking food ingredients. Different cooking temperatures may be used. Pan frying (sautéing) on a stovetop may be at around <NUM> (<NUM>°F), deep fat frying or air frying may be at <NUM> to <NUM> (<NUM>°F to <NUM>°F), and oven baking may be at around <NUM> (<NUM>°F).

Smoke generation during cooking with such cooking apparatuses can be problematic, and can create off-putting odors and flavours in the cooked food ingredients. Such smoke generation may be due to the breakdown of fat due to heat.

Fan-assisted ovens and air fryers, for instance, cook food ingredients by convection. Due to having an exhaust opening, in other words a vent to the atmosphere, air fryers provide an open cooking system from which cooking fumes, food particles, e.g. crumbs, noise, heat, etc. can be emitted to the environment during cooking.

The exhaust opening may be dimensioned to enable efficient release of steam to the atmosphere, to enable drying of the food ingredients during cooking/frying. When, for example, frying fries, such release of steam may be important, since half of the fries' weight may be required to be lost via evaporation of water during the frying. However, smoke and off-putting odors may also be released via the exhaust opening.

Fat particles may become airborne during cooking and make contact with the heater. Fat/oil may also drip from the food ingredients into the pan beneath. Water dripping from the food ingredients into the pan may contact the hot fat and generate explosions of steam which can blow oil towards the heater. When the fat reaches its smoke point, for example as a result of contacting the heater, smoke is generated. The smoke point is the temperature at which volatile components such as water, free fatty acids or short-chain oxidation degradation products evaporate from heated fat or oil and become visible as smoke. The smoke point of fats and oils used in and/or liberated from the food ingredients during cooking tends to be higher than <NUM>.

Such smoke generation has been found to make the food ingredients taste burnt, even if the food ingredients do not visually appear to be burnt.

For mitigating smoke generation, cooking at a temperature not higher than <NUM> would be very helpful. However, cooking higher than <NUM> would be still needed for a better doneness and taste. <CIT> discloses a cooking profile comprising two cooking phases. The first temperature is in the range of <NUM>-<NUM>, and then the second temperature is in the range of <NUM>-<NUM>. Although it does not specifically focus on the issue of less smoke, such two cooking phases may be helpful for less smoke. However, since most of available recipes do not define cooking profile as two cooking phases, an improvement is needed to generate a new cooking profile with two phases based on each available traditional recipe, for achieving the same cooking result, e.g. doneness.

According to examples in accordance with an aspect of the invention, there is provided a cooking apparatus comprising: a cooking chamber for receiving food ingredients; a heater for heating the cooking chamber; an input arrangement configured for inputting of at least one recipe parameter indicative of an energy requirement for cooking the food ingredients; and one or more processors configured to: control the heater to heat the cooking chamber at a first temperature less than or equal to <NUM> for a fraction of a cooking time; and control the heater to heat the cooking chamber at a second temperature higher than <NUM> for the remainder of the cooking time, the remainder corresponding to a further fraction of the cooking time which is less than the fraction, the one or more processors being configured to select the cooking time based on the energy requirement, the fraction of the cooking time at the first temperature, and the further fraction of the cooking time at the second temperature.

By controlling the heater to heat the cooking chamber at the first temperature below <NUM> for the larger fraction of the cooking time, the problem of excessive smoke production, and the associated deleterious effects on cooking odor and taste of the cooked food ingredients, may be alleviated. This is because the smoke point of fats and oils used in and/or liberated from the food ingredients during cooking tends to be higher than <NUM>.

Moreover, by basing the cooking time on the inputtable recipe parameter(s) indicative of the energy requirement, the risk that the measures taken to alleviate smoke production compromise attainment of the requisite doneness of the food ingredients may be reduced or removed.

In some embodiments, the at least one recipe parameter comprises a type of the food ingredients, a measure of an amount of the food ingredients, and/or one or more dimensions of the food ingredients.

The type, amount and dimensions of the food ingredients may represent useful indicators of the energy required to cook the food ingredients.

More, for example a greater mass and/or larger, e.g. thicker, piece(s), of the food ingredients can require more energy for cooking the food ingredients.

The type of food ingredients may, for example, reflect a protein included in the food ingredients whose denaturation temperature partly determines the energy required for cooking the food ingredients.

Alternatively or additionally, the at least one recipe parameter may comprise a recipe temperature, and a recipe cooking time at the recipe temperature.

Such a recipe temperature and recipe cooking time, for example <NUM> for <NUM> minutes, may be straightforwardly indicative of the energy required for cooking the food ingredients. The power consumption of the cooking apparatus for maintaining the cooking temperature at the recipe temperature may be known or else straightforwardly determinable, and the energy required for cooking the food ingredients at the recipe temperature may be determined by multiplying the power consumption by the recipe cooking time.

In some embodiments, the one or more processors is or are configured to select the second temperature to be equal to or higher than the recipe temperature. This may assist to ensure that the cooking time is not made overly long by the temperature in the remainder of the cooking time being too low.

In some embodiments, the input arrangement comprises a user interface, and the at least one recipe parameter is based on one or more user inputs made via the user interface.

Such a user interface may facilitate inputting of the at least one recipe parameter. The user interface may, for example, be included in a cooking appliance and/or in a user device included in the cooking apparatus together with such a cooking appliance. The user device may, for instance, be a smart phone or tablet computer.

Alternatively or additionally, the input arrangement comprises a food sensing system, and the at least one recipe parameter is based on one or more signals generated in response to the food ingredients by the food sensing system.

Such a food sensing system, e.g. comprising a food imaging system, may lessen or remove the burden on the user to manually input the at least one recipe parameter.

In at least some embodiments, the at least one recipe parameter is indicative of an energy required for cooking the food ingredients to a specified doneness.

The specified doneness can, for instance, correspond to a core temperature and/or a surface temperature of the food ingredients upon completion of the cooking.

For example, should the user wish to cook a steak medium-rare, the at least one recipe parameter may indicate the energy required, for example via the recipe cooking temperature and recipe cooking time, to cook the steak to that specified doneness.

More generally, recipe parameter(s) relating to a cooking result, such as a browning level and crispiness may be inputtable via the input arrangement. Such recipe parameter(s) are related to temperature and time exposed to this temperature, and are correspondingly indicative of the energy requirement for cooking the food ingredients.

In one set of embodiments, the one or more processors is or are configured to control the heater to heat the cooking chamber at the first temperature for the fraction of the cooking time and subsequently heat the cooking chamber at the second temperature for the further fraction of the cooking time.

In an alternative set of embodiments, the one or more processors is or are configured to control the heater to heat the cooking chamber at the second temperature for the further fraction of the cooking time and subsequently heat the cooking chamber at the first temperature.

More generally, the fraction of the cooking time selectable by the one or more processors is at least <NUM>.

By ensuring that the fraction of the cooking time at or below <NUM> is at least <NUM>, there may be particularly effective alleviation of excessive smoke production and the associated deleterious effects on cooking odor and taste of the cooked food ingredients.

Alternatively or additionally, the fraction of the cooking time selectable by the one or more processors may be at most <NUM>.

By ensuring that the fraction of the cooking time at or below <NUM> is at most <NUM>, the smoke alleviation may be effectively balanced with the need to minimize excessive prolonging of the cooking time.

In some embodiments, the first temperature selectable by the one or more processors is in the range of <NUM> to <NUM>. Such a first temperature range may assist to minimize excessive smoke production whilst also assisting to minimize excessive prolonging of the cooking time.

Alternatively or additionally, the second temperature selectable by the one or more processors is in the range of <NUM> to <NUM>. Such a second temperature range may assist to minimize excessive smoke production whilst also assisting to minimize excessive prolonging of the cooking time and to attain the requisite browning level and/or crispiness of the cooked food ingredients.

The browning and enhanced crispiness effect may start at <NUM>, and a grilling effect may be achieved up to <NUM>.

In some embodiments, the cooking apparatus comprises a cooking sensor system configured to sense a cooking parameter of the food ingredients during cooking, with the one or more processors being further configured to adjust one or more of the first and second temperatures, the fraction, the further fraction and the cooking time based on the sensed cooking parameter, subject to the first temperature remaining equal to or below <NUM>, the second temperature remaining above <NUM>, and the fraction remaining greater than the further fraction.

According to another aspect there is provided a method of operating a cooking apparatus comprising a food chamber suitable for receiving food ingredients, and a heater for heating the food chamber, the method comprising: receiving at least one recipe parameter indicative of an energy requirement for cooking the food ingredients; controlling the heater to heat the cooking chamber at a first temperature less than or equal to <NUM> for a fraction of a cooking time, controlling the heater to heat the cooking chamber at a second temperature higher than <NUM> for the remainder of the cooking time, the remainder corresponding to a further fraction of the cooking time which is less than the fraction, wherein the cooking time is selected based on the at least one recipe parameter, the fraction of the cooking time at the first temperature, and the further fraction of the cooking time at the second temperature.

According to a further aspect there is provided a computer program comprising computer program code which is configured, when the computer program is run on one or more processors included in a cooking apparatus further comprising a cooking chamber for receiving food ingredients and a heater for heating the food chamber, to cause the one or more processors to implement the method according to any of the embodiments described herein.

One or more non-transitory computer readable media may be provided, which non-transitory computer readable media have a computer program stored thereon, with the computer program comprising computer program code which is configured, when the computer program is run on the one or more processors, to cause the one or more processors to implement the method according to any of the embodiments described herein.

The one or more processors can be included in a cooking appliance included in the cooking apparatus, in a user device, for example a smart phone or tablet computer, separate from such a cooking appliance, and/or in a cloud-based server.

Embodiments described herein in relation to the cooking apparatus may be applicable to the method and computer program/non-transitory computer readable medium, and embodiments described herein in relation to the method and computer program/non-transitory computer readable medium may be applicable to the cooking apparatus.

Provided is a cooking apparatus comprising a cooking chamber for receiving food ingredients, and a heater for heating the cooking chamber. The cooking apparatus also comprises an input arrangement configured for inputting of at least one recipe parameter indicative of an energy requirement for cooking the food ingredients. One or more processors is or are configured to control the heater to heat the cooking chamber at a first temperature less than or equal to <NUM> for a fraction of a cooking time, and control the heater to heat the cooking chamber at a second temperature higher than <NUM> for the remainder of the cooking time. The remainder is a further fraction of the cooking time which is less than the fraction. The one or more processors is or are configured to select the cooking time based on the at least one recipe parameter, the fraction of the cooking time at the first temperature, and the further fraction of the cooking time at the second temperature. Further provided is a method for operating a cooking apparatus, and a computer program for implementing the method.

<FIG> schematically depicts a cooking apparatus <NUM> according to an example. The cooking apparatus <NUM> comprises a cooking chamber <NUM> in which food ingredients <NUM> are receivable.

The cooking apparatus <NUM> also comprises a heater <NUM> for heating the cooking chamber <NUM>. The heater <NUM> may have any suitable design, and may, for instance, comprise a resistive heating element. Coils of a spiral resistive heating element are schematically depicted in <FIG>.

The heater <NUM> may heat the cooking chamber <NUM> directly, for example by being arranged within the cooking chamber <NUM>, and/or may heat the cooking chamber <NUM> by heating air circulated in the cooking chamber <NUM>.

The cooking apparatus <NUM> further comprises an input arrangement <NUM> and one or more processors <NUM> whose configuration will be described in more detail herein below.

In some embodiments, such as that shown in <FIG>, the cooking apparatus <NUM> comprises a circulation system <NUM> configured to circulate gas heated by the heater <NUM> in the cooking chamber <NUM>. Such heated gas circulation may assist to accelerate cooking of the food ingredients <NUM>.

The circulation system <NUM> may comprise a fan and a motor, with rotation of the fan by the motor causing the circulating of gas. Such a fan is schematically depicted in <FIG>.

The circulation system <NUM> may be arranged to direct an airflow normal to a base <NUM> provided in the cooking chamber <NUM> on which base <NUM> the food ingredients <NUM> are supportable when the cooking chamber <NUM> is orientated for use.

Such an airflow may thus pass through the food ingredients <NUM>, and accordingly provide air frying-type conditions in the cooking chamber <NUM>.

The airflow may be drawn by the circulation system <NUM>, e.g. fan, up through one or more apertures in the base <NUM>, through the cooking ingredients <NUM> supported thereon, out of a top of the cooking chamber <NUM> opposing the base <NUM>, and may be directed into a duct <NUM>. The airflow may be passed from the duct <NUM> back into the cooking chamber <NUM> via the one or more apertures in the base <NUM>.

Alternatively or additionally, the airflow may be directed by the circulation system <NUM> downwards through the cooking chamber <NUM> towards the base <NUM>, through the aperture(s) in the base <NUM> into the duct <NUM>, and back into the top of the cooking chamber <NUM>, e.g. by rotating the fan in the opposite direction from that used to provide the upward direction of airflow through the cooking chamber <NUM>.

In some embodiments, the cooking apparatus <NUM> comprises an air guide member (not visible) in the duct <NUM>, with the air guide member being configured to guide air from the duct <NUM> into the aperture(s) in the base <NUM>, and/or from such aperture(s) into the duct <NUM>.

The air guide member may, for example, comprise a so-called star-fish shape. The star-fish shape comprises a plurality of radial fins which are shaped to guide air in the duct <NUM> through the aperture(s) in the base <NUM>, and/or from the aperture(s) into the duct <NUM>.

In some embodiments, the base <NUM> forms part of a basket whose apertures permit the circulating gas to pass therethrough.

An aim of the present disclosure is to take steps to alleviate the problem of excessive smoke production in the cooking chamber <NUM>, and the associated deleterious effects on cooking odor and taste of the cooked food ingredients <NUM>.

A main smoke contributor has been found to be from fat/oil dripping from the food ingredients <NUM> towards a pan <NUM> located beneath the base <NUM>. The fat in the food ingredients <NUM>, e.g. meat, may melt at around <NUM> and be released therefrom into the pan <NUM>. When the core temperature of the food ingredients <NUM> subsequently reaches around <NUM>, water droplets may drip into the hot oil/fat in the pan <NUM>. This, in turn, may generate explosions of steam which can blow oil towards the heater <NUM> and generate smoke. This is marked as "<NUM>" in <FIG>.

A second contributor to smoke generation is airborne fat/oil. Such aerosolized fat/oil may reach the heater <NUM>, and generate smoke as a result of being burned thereon. This is marked as "<NUM>" in <FIG>.

A third contributor to smoke generation is the hot surface of the base <NUM>, e.g. basket, marked as "<NUM>" in <FIG>.

Smoke generation may be cooking time dependent. A time delay may be associated with contributors "<NUM>", "<NUM>" and "<NUM>", meaning that at the beginning of cooking there may be no smoke produced, but with smoke being subsequently produced via fat in/on the surface, e.g. skin, of the food ingredients <NUM> being blasted towards the heater <NUM> and/or dripping into the pan <NUM>, and later more smoke resulting from water dripping into the hot fat present in the pan <NUM>.

An estimated ratio of these contributors to smoke is: <NUM>% for "<NUM>"; <NUM>% for "<NUM>"; and <NUM>% for "<NUM>". Since "<NUM>" may be the largest contributor, in some embodiments the cooking apparatus <NUM> comprises a plastic cover (not visible) between the base <NUM> and the pan <NUM>, for example between the base <NUM> and an air guide member included in, or disposed on, the pan <NUM>.

The poorer heat transfer properties of such a plastic cover may assist to minimize the risk of the above-mentioned explosions of steam taking place thereon which can otherwise cause oil to be blown towards the heater <NUM>.

In some embodiments, the cooking apparatus <NUM> comprises a vent <NUM> for venting at least some of the circulating gas to atmosphere.

Such a vent <NUM> may assist to alleviate the deleterious effects of smoke on cooking odor and taste of the cooked food ingredients <NUM>. This is because any smoke produced may be assisted by the vent <NUM>, e.g. in combination with the circulation system <NUM>, to be removed from the cooking chamber <NUM>.

More generally, the input arrangement <NUM> is configured for inputting of at least one recipe parameter indicative of an energy requirement for cooking the food ingredients <NUM>. Moreover, the one or more processors <NUM> is or are configured to control the heater <NUM> to heat the cooking chamber <NUM> at a first temperature less than or equal to <NUM> for a fraction of a cooking time, and control the heater <NUM> to heat the cooking chamber <NUM> at a second temperature higher than <NUM> for the remainder of the cooking time. The remainder is a further fraction of the cooking time which is less than the fraction. The one or more processors <NUM> is or are configured to select the cooking time based on the at least one recipe parameter, the fraction of the cooking time at the first temperature, and the further fraction of the cooking time at the second temperature.

By controlling the heater <NUM> to heat the cooking chamber <NUM> at the first temperature below <NUM> for the larger fraction of the cooking time, the problem of excessive smoke production, and the associated deleterious effects on cooking odor and taste of the cooked food ingredients <NUM>, may be alleviated. This is because the smoke point of fats and oils used in and/or liberated from the food ingredients <NUM> during cooking tends to be higher than <NUM>.

A cooking chamber <NUM> temperature at or below <NUM> may result in a surface temperature of the food ingredients <NUM> being lower than <NUM>, and hence being at a lower temperature than a temperature at which the Maillard reaction takes place and, in particular, being at a lower temperature than a temperature at which fat/oil is released from the food ingredients <NUM>, e.g. from a surface/skin of the food ingredients <NUM>.

The alleviation of excessive smoke production may lead to diminished generation and emission of specific and total volatile organic compounds (VOC) by the cooking apparatus <NUM>. The odorant composition emitted by the cooking apparatus <NUM> may also be altered in favor of cooking, e.g. baking, smells rather than burned, e.g. burned plastic-type, smells, as further described herein below.

By basing the cooking time on the inputtable recipe parameter(s) indicative of the energy requirement for cooking the food ingredients <NUM>, the risk that the measures taken to alleviate smoke production compromise attainment of the requisite doneness of the food ingredients <NUM> may be reduced or removed.

Hence, the cooking results provided by the cooking apparatus <NUM>, for example crispiness and browning level, may be unaltered or only minimally influenced by the smoke reduction measures.

In some embodiments, the fraction of the cooking time selectable by the one or more processors <NUM> is at least <NUM>. By ensuring that the fraction of the cooking time at or below <NUM> is at least <NUM>, there may be particularly effective alleviation of excessive smoke production and the associated deleterious effects on cooking odor and taste of the cooked food ingredients <NUM>.

Alternatively or additionally, the fraction of the cooking time selectable by the one or more processors <NUM> may be at most <NUM>. By ensuring that the fraction of the cooking time at or below <NUM> is at most <NUM>, the smoke alleviation may be effectively balanced with the need to minimize excessive prolonging of the cooking time.

In some embodiments, the first temperature selectable by the one or more processors <NUM> is in the range of <NUM> to <NUM>. Such a first temperature range may assist to minimize excessive smoke production whilst also assisting to minimize excessive prolonging of the cooking time and to attain the requisite browning level of the cooked food ingredients <NUM>.

Alternatively or additionally, the second temperature selectable by the one or more processors <NUM> is in the range of <NUM> to <NUM>. Such a second temperature range may assist to minimize excessive smoke production whilst also assisting to minimize excessive prolonging of the cooking time.

In some embodiments, the second temperature selectable by the one or more processors is in the range of <NUM> to <NUM>.

The one or more processors <NUM> can be implemented in numerous ways, with software and/or hardware, to perform the various functions required. The processor(s) <NUM> may, for example, employ one or more microprocessors programmed using software (e.g., microcode) to perform the required functions. Examples of processor components that may be employed in various embodiments of the present disclosure include, but are not limited to, conventional microprocessors, application specific integrated circuits (ASICs), and field-programmable gate arrays (FPGAs).

In various implementations, the one or more processors <NUM> may be associated with one or more storage media such as volatile and non-volatile computer memory such as RAM, PROM, EPROM, and EEPROM. Various storage media may be fixed within a processor or controller or may be transportable, such that the one or more programs stored thereon can be loaded into the one or more processors <NUM>.

Whilst the above-described processing/heater control can be implemented on on-board processor(s) <NUM> included in a cooking appliance included in the cooking apparatus <NUM>, this is not intended to be limiting, and in other examples the processing/heater control may be alternatively or additionally implemented in a cloud-based server and/or in a separate user device, such as a smart phone or tablet computer.

In some embodiments, the cooking chamber <NUM>, the heater <NUM>, the circulation system <NUM> (when present) are included in a cooking appliance, e.g. a domestic cooking appliance, and the processor(s) <NUM> included in the user device and/or the cloud-based server is or are in communication, e.g. wireless communication, with the cooking appliance, in particular with the heater <NUM>, in order to enable the processor(s) <NUM> to control the heater <NUM> to implement the heating protocol/cooking profile described herein.

More generally, when a cooking appliance is included in, or in some non-limiting examples defines, the cooking apparatus <NUM>, such a cooking appliance can be a domestic cooking appliance, such as an air fryer, an oven, or a steamer.

Particular mention is made of an air fryer. However, the present disclosure can be applied in order to realize smart cooking profiles in other baking devices, such as ovens. Such cooking appliances have cooking chambers <NUM> in which smoke can be generated and from which such smoke can be emitted to the kitchen environment in which the cooking appliance is located.

In some embodiments, the input arrangement <NUM> comprises a user interface, and the at least one recipe parameter is based on one or more user inputs made via the user interface. Such a user interface may facilitate inputting of the at least one recipe parameter.

The user interface may, for example, be included in a cooking appliance together with the cooking chamber <NUM> and the heater <NUM> and/or in a user device included in the cooking apparatus <NUM> together with such a cooking appliance. The user device may, for instance, be a smart phone or tablet computer. Such a user device may, in some embodiments, also include at least part of the processor(s) <NUM>.

Alternatively or additionally, the input arrangement <NUM> comprises a food sensing system, and the at least one recipe parameter is based on one or more signals generated in response to the food ingredients <NUM> by the food sensing system.

The food sensing system may, for example, comprise a camera arrangement configured for image-based detection of a type and/or quantity of the food ingredients <NUM>.

As an alternative or in addition to such a camera arrangement, the food sensing system may include a weighing scale configured to determine a mass of the food ingredients <NUM> received in the cooking chamber <NUM>.

More generally, the cooking apparatus <NUM> may include a camera arranged to image the interior of the cooking chamber <NUM>.

In such embodiments, the smoke mitigation described herein can assist to enhance the imaging provided by the camera since smoke-related pollution of the camera window may be alleviated and/or the presence of less smoke may mean that visibility inside the cooking chamber <NUM> is improved.

Such a camera may, for example, be included in the above-described food camera arrangement.

In some embodiments, the camera is configured to image the interior of the cooking chamber <NUM> based on the first temperature being less than or equal to <NUM>.

For example, the one or more processors <NUM> may be configured to selectively control the camera to image the interior of the cooking chamber <NUM> during, for instance only during, the fraction of the cooking time.

In this manner, the time(s) at which the imaging is taking place, e.g. the image-taking loops, may coincide with the low smoke generation phase of the cooking process. Hence the imaging quality may be enhanced.

The cooking apparatus <NUM> may comprise a transparent viewing window into the cooking chamber <NUM>.

The transparent viewing window is, for example, formed in an openable lid of the cooking chamber <NUM>.

The smoke mitigation described herein can assist to enhance visual monitoring of the cooking process through the transparent viewing window since smoke-related pollution of the transparent viewing window may be alleviated and/or the presence of less smoke may mean that visibility inside the cooking chamber <NUM> is improved.

The transparent viewing window can be formed of any suitable transparent and thermally robust material, such as glass.

It is noted that at least some of the recipe parameters described herein can be measurements obtainable, for example manually obtainable, separately from the cooking apparatus <NUM> and inputted via the input arrangement <NUM>, for instance via a user interface included in the input arrangement <NUM>.

In some embodiments, the at least one recipe parameter comprises a type of the food ingredients <NUM>, a measure of an amount of the food ingredients <NUM>, and/or one or more dimensions of the food ingredients <NUM>.

The type, amount and dimensions of the food ingredients <NUM> may represent useful indicators of the energy required to cook the food ingredients <NUM>.

More, for example a greater mass and/or larger, e.g. thicker, piece(s), of the food ingredients <NUM> can require more energy for cooking the food ingredients <NUM>.

The food mass may, for example, be selectable, e.g. via the user interface, from a <NUM> to <NUM> range.

The dimensions may, for instance, be defined by the thickness of a piece of the food ingredients <NUM> at die thickest part of the piece of the food ingredients <NUM>.

The type of food ingredients <NUM> may, for example, reflect a protein included in the food ingredients <NUM> whose denaturation temperature partly determines the energy required for cooking the food ingredients <NUM>.

As an example, the food type can be "chicken", "pork", "fish", etc..

The cooking time may be calculated using the following equation: <MAT>.

The thermal diffusivity and specific heat of the food ingredients <NUM> may be related to the specific type of food ingredients <NUM> being cooked. The mass of the food ingredients <NUM> may be regarded as being "hidden" in the smallest radius of the food ingredients <NUM>.

The temperature of core of the food ingredients <NUM> may correspond to a desired doneness of the food ingredients <NUM>.

These parameters may be inputtable via the input arrangement <NUM>, for example by the user interface being configured to provide selectable options relating to the food ingredients <NUM> being prepared, with selection of one or more of said options resulting in the thermal diffusivity, thermal conductivity, smallest radius of the food ingredients <NUM> and/or the temperature of core of the food ingredients <NUM> being received by the processor(s) <NUM> in order to implement the cooking time calculation.

Alternatively or additionally, at least some of these parameters may be detected by the food sensing system.

The above equation may be particularly suitable for determining an approximate value for the cooking time for convection cooking, for example as implemented in an air fryer.

The following scenarios are provided for illustrative purposes.

In a scenario in which chicken having a smallest food radius of <NUM>, having a thermal diffusivity of <NUM><NUM>/s, and a specific heat of <NUM> kJ/kgK is to be cooked at a constant temperature of <NUM> to reach a core temperature of <NUM>, the cooking time can be calculated using the above equation to be <NUM> seconds, in other words <NUM> minutes.

In the scenario in which chicken having a smallest food radius of <NUM>, having a thermal diffusivity of <NUM><NUM>/s, and a specific heat of <NUM> kJ/kgK is to be cooked in a first step at a first temperature of <NUM> to reach a core temperature of <NUM>, and then in a second step at a second temperature of <NUM> to reach a core temperature of <NUM>, the cooking time of the first step can be calculated to be <NUM> seconds, in other words <NUM> minutes. Whilst the above equation may not provide precise results for the second step, since it is an approximation determined for cooking continuously at one temperature, it has been found empirically that <NUM>% of the time for the first step is required to be added to derive the overall cooking time: <NUM> minutes + (<NUM> x <NUM> minutes) = <NUM> minutes total cooking time.

In some embodiments, the at least one recipe parameter comprises a recipe temperature, and a recipe cooking time at the recipe temperature.

Such a recipe temperature and recipe cooking time, for example <NUM> for <NUM> minutes, may be straightforwardly indicative of the energy required for cooking the food ingredients <NUM>. The power consumption of the cooking apparatus <NUM> for maintaining the cooking temperature at the recipe temperature may be known or else straightforwardly determinable, and the energy required for cooking the food ingredients <NUM> at the recipe temperature may be determined by multiplying the power consumption by the recipe cooking time.

In some embodiments, the one or more processors <NUM> is or are configured to select the second temperature to be equal to or higher than the recipe temperature. This may assist to ensure that the cooking time is not made overly long by the temperature in the remainder of the cooking time being too low.

It is noted that the cooking time may be longer, for example <NUM>% to <NUM>% longer, than the recipe cooking time since the recipe temperature will tend to be higher than the equal to or less than <NUM> first temperature implemented for the majority of the cooking time.

The at least one recipe parameter may, for example, be indicative of an energy required for cooking the food ingredients <NUM> to a specified doneness, for instance corresponding to the above-mentioned core temperature and/or a surface temperature of the food ingredients <NUM> upon completion of the cooking.

More generally, recipe parameter(s) relating to a cooking result, such as a browning level and crispiness may be inputtable via the input arrangement <NUM>. Such recipe parameter(s) are related to temperature and time exposed to this temperature, and are correspondingly indicative of the energy requirement for cooking the food ingredients <NUM>.

In at least some embodiments, the one or more processors <NUM> is or are configured to control the heater <NUM> such that the energy requirement is satisfied by the fraction of the cooking time at the first temperature and the remainder of the cooking time at the second temperature.

In other words, the one or more processors <NUM> is or are configured to control the heater <NUM> such that the energy requirement indicated by the recipe parameter(s) corresponds to the energy expended by the cooking apparatus <NUM> to cook the food ingredients <NUM> during the cooking time.

The term "corresponds to" in this context may mean that the energy expended by the cooking apparatus <NUM> to cook the food ingredients <NUM>, e.g. the energy expended by operation of the heater <NUM>, is within <NUM>% of the energy requirement indicated by the recipe parameter(s).

<FIG> provides a flowchart of a method <NUM> of operating a cooking apparatus, for example the cooking apparatus <NUM> described herein. The method <NUM> comprises receiving <NUM> at least one recipe parameter indicative of an energy requirement for cooking the food ingredients, controlling <NUM> the heater to heat the cooking chamber at a first temperature less than or equal to <NUM> for a fraction of a cooking time, and controlling <NUM> the heater to heat the cooking chamber at a second temperature higher than <NUM> for the remainder of the cooking time, with the remainder corresponding to a further fraction of the cooking time which is less than the fraction. The cooking time is selected based on the at least one recipe parameter, the fraction of the cooking time at the first temperature, and the further fraction of the cooking time at the second temperature.

It is noted that the order of the steps shown in <FIG> is not intended to be limiting and the method <NUM> can be implemented in any suitable order. For example, the controlling <NUM> the heater to heat the cooking chamber at a second temperature higher than <NUM> for the remainder of the cooking time may be implemented prior to the controlling <NUM> the heater to heat the cooking chamber at a first temperature less than or equal to <NUM> for a fraction of a cooking time, as further described herein.

A computer program comprising computer program code may be configured, when the computer program is run on one or more processors <NUM> included in a cooking apparatus <NUM> further comprising a cooking chamber <NUM> for receiving food ingredients <NUM> and a heater <NUM> for heating the food chamber <NUM>, to cause the one or more processors <NUM> to implement the method <NUM>.

The one or more processors <NUM> can be included in a cooking appliance, e.g. a cooking appliance comprising the cooking chamber <NUM> and the heater <NUM>, and in some embodiments the circulation system <NUM>. Alternatively or additionally, the one or more processors <NUM> can be included in a user device, for example a smart phone or tablet computer, separate from such a cooking appliance, and/or in a cloud-based server, as previously described.

In one set of embodiments, the one or more processors <NUM> is or are configured to control the heater <NUM> to heat the cooking chamber <NUM> at the first temperature for the fraction of the cooking time and subsequently heat the cooking chamber <NUM> at the second temperature for the further fraction of the cooking time.

Such a cooking profile is shown in <FIG>. In <FIG> "Time <NUM>" corresponds to the fraction of the cooking time at or below <NUM>, and "Time <NUM>" corresponds to the further fraction of the cooking time above <NUM>.

In the non-limiting example shown in <FIG>, "Temperature <NUM>" = <NUM> and "Temperature <NUM>" = <NUM>, the fraction is <NUM>, with the further fraction being <NUM>. The point at which the temperature increases from the first temperature is represented by reference numeral <NUM> in <FIG>.

In more general terms, the Temperature <NUM> may be in the range of <NUM> to <NUM>, and the Temperature <NUM> may be in the range of <NUM> to <NUM>, such as <NUM> to <NUM>.

The fraction being <NUM> in this example may permit the food ingredients <NUM> to be sufficiently heated, e.g. so that the core of the food ingredients <NUM> reaches <NUM> to <NUM> in the case of a chicken leg. However, by avoiding that the temperature of cooking chamber <NUM> exceeds <NUM>, smoke generation may be alleviated.

The further fraction being <NUM> in this example may enable the core of the food ingredients <NUM>, e.g. chicken leg, to reach the requisite final temperature of <NUM>. The higher temperature may also assist to deliver more food browning.

The point <NUM> where die temperature changes may be regarded as a key part of the cooking profile. The point <NUM> may be defined by many parameters such as: food type, mass, size, core temperature and surface temperature. All of these parameters together may give an input for determining the cooking temperatures and the point <NUM> in time when temperature is changed. A higher cooking temperature may cause more smoke and odor generation, and also more intense odors, as will be further explained herein below.

<FIG> shows a surface temperature <NUM> and a core temperature <NUM> of a chicken leg when the cooking chamber <NUM> is heated at a single temperature, in this case <NUM>, for <NUM> minutes. <FIG> also shows a core temperature <NUM> of a chicken leg when the cooking chamber <NUM> is heated according to the cooking profile shown in <FIG> and briefly described above. Referring to the box <NUM> in <FIG>, the increase in core temperature of the chicken leg is similar in both cases.

<FIG> provides a graph <NUM> of total smoke particle count vs. cooking time when the single <NUM> cooking temperature is employed to cook a chicken leg, and a graph <NUM> of total smoke particle count vs. cooking time when the cooking profile shown in <FIG> and briefly described above is employed to cook a chicken leg.

The reduction in smoke due to the majority of the cooking time being at or below <NUM> in the case of the cooking profile shown in <FIG> resulted in this cooking profile providing a significantly lower (<NUM>) particle count than that provided by the single <NUM> cooking temperature (<NUM>), in this case a <NUM>% reduction. This smoke reduction also led to significant odor reduction during cooking.

At <NUM> minutes, a core temperature of the chicken leg of <NUM> was reached, and at that point the temperature was increased from <NUM> to <NUM> to complete the cooking as quickly as possible, to reach the requisite core temperature <NUM>, and a suitable/selected browning and crispiness level. The latter step, corresponding to the further fraction of the cooking time, may generate more smoke/odor, as shown in graph <NUM>, due to the temperature exceeding <NUM>. However, this is mitigated by the higher temperature step being relatively short, and in this particular case not exceeding <NUM>.

Sensory testing was undertaken in order to better understand the effect of smoke reduction on odor intensity and hedonics, in other words an estimation of how pleasant the cooking odor is. The assessments were made on gas venting from the cooking apparatus <NUM>, in this case comprising an air fryer, via the vent <NUM> during cooking of chicken legs. The assessments were via human sensory analysis: odor intensity, quality and hedonics, with these results being shown in <FIG>; and real-time quantitative instrumental analysis of selected odorants, with these results being shown in <FIG>. These tests were carried out at Fraunhofer IVV (Freising, Germany).

<FIG> provides graphs of odor intensity and overall liking vs. cooking time when the cooking profile of <FIG> is employed. For comparison, <FIG> provides graphs of odor intensity and overall liking vs. cooking time when the above-described single <NUM> cooking temperature is employed.

It was found that there was no significant difference in odor intensity between the cooking profile of <FIG> and cooking at the single <NUM> cooking temperature, although the intensity may be slightly lower overall for the cooking profile of <FIG>. However, increased "liking" was observed overall for the cooking profile of <FIG> compared to the single <NUM> cooking temperature, albeit with the former showing a decrease following the increase in temperature to <NUM>.

Temporal dominance of sensation testing was also undertaken in order to better understand the effect of smoke reduction. <FIG> provides a graph of attribute dominance vs. cooking time when the cooking profile of <FIG> is employed. For comparison, <FIG> provides a graph of attribute dominance vs. cooking time when the above-described single <NUM> cooking temperature is employed.

In <FIG>, the hashed box <NUM> represents a non-significance area, the areas denoted by <NUM> correspond to "burnt plastic", the areas denoted by <NUM> correspond to "chicken", the areas denoted by <NUM> correspond to "fatty", the areas denoted by <NUM> correspond to "green bell pepper", and the areas denoted by <NUM> correspond to "rancid".

<FIG> shows a persistent "chicken" rating until the increase in temperature to <NUM> coincides with "burnt plastic". <FIG> shows relatively high and frequent variation between "chicken" and "burnt plastic".

The overall conclusion from these tests was that by the majority of the cooking process being at or below <NUM>, odorant output can be reduced and the pleasantness of cooking odor increased. It was also found that the VOC generation profile correlates with smoke particle generation. Lower concentrations of total VOC and targeted VOC were reduced with the cooking profile according to the present disclosure.

Such alleviation in smoke particle and VOC generation may also assist to maintain a cleaner cooking apparatus <NUM>, particularly within the cooking chamber <NUM>. In other words, by the majority of the cooking process being at or below <NUM> less effort may be required to clean the cooking apparatus <NUM> after use.

In an alternative set of embodiments, the one or more processors <NUM> is or are configured to control the heater <NUM> to heat the cooking chamber <NUM> at the second temperature for the further fraction of the cooking time and subsequently heat the cooking chamber <NUM> at the first temperature.

Such a cooking profile is shown in <FIG>. In <FIG> "Time <NUM>" corresponds to the further fraction of the cooking time above <NUM>, and "Time <NUM>" corresponds to subsequent cooking at or below <NUM>.

In the non-limiting example shown in <FIG>, "Temperature <NUM>" = <NUM> and "Temperature <NUM>" = <NUM>, the fraction of the cooking time at or below <NUM> is <NUM>, with the further fraction of the cooking time above <NUM> being <NUM>. The point at which the temperature decreases from Temperature <NUM> to Temperature <NUM> is represented by reference numeral <NUM> in <FIG>.

In more general terms, the Temperature <NUM> may be in the range of <NUM> to <NUM>, such as <NUM> to <NUM>, and the Temperature <NUM> may be in the range of <NUM> to <NUM>.

The higher temperature may be implemented for sufficiently long to provide browning or a crust on the surface of the food ingredients <NUM> before the temperature is lowered for the purpose of minimizing smoke generation.

The further fraction being <NUM> in this example may be sufficient for the food ingredients <NUM> to be sufficiently heated, e.g. so that the surface of the food ingredients <NUM> reaches <NUM> and the core of the food ingredients <NUM> reaches <NUM> in the case of a chicken leg. It has been found experimentally that the latter may take place in the first <NUM> minutes of, for instance, air frying using an air fryer of the type schematically depicted in <FIG>.

The fraction being <NUM> in this example may enable the core of the food ingredients <NUM>, e.g. chicken leg, to reach the requisite final temperature of <NUM>.

The reduction in smoke due to the majority of the cooking time being at or below <NUM> in the case of the cooking profile shown in <FIG> resulted in this cooking profile providing a significantly lower particle count than that provided by the single <NUM> cooking temperature.

At <NUM> minutes, a core temperature of the chicken leg of <NUM> was reached, and at that point the temperature was decreased to <NUM> to complete the cooking, so that the requisite core temperature of <NUM> was reached. The cooking at <NUM> in this example may not alter the browning level but may nonetheless assist to ensure that the desired core temperature is reached.

The following provides a non-limiting example of how the cooking profile according to the present disclosure can be implemented:.

It is noted that the recipe cooking temperature may define browning level/crispiness and also the recipe cooking time. A higher recipe cooking temperature may be for achieving a higher browning level and more crispiness. A higher recipe cooking temperature may also result in a shorter recipe cooking time.

The recipe cooking time may be defined by various factors relating to the food ingredients <NUM>, in particular food type, mass and thickness. The recipe cooking time may also partly determine the recipe cooking temperature.

The food type may partly define the recipe cooking temperature and recipe cooking time. The food mass and thickness, for example the total food mass and maximal food thickness, may be regarded as critical parameters.

The requisite/set food core temperature, for example in the form of a temperature range, may define a specified doneness level and/or food safety limit.

The above may provide a relatively simple protocol in which the cooking profile is implemented by the processor(s) <NUM> controlling the heater <NUM> without subsequent adjustment to the cooking profile during cooking. However, this is not intended to be limiting an in other embodiments, the cooking apparatus <NUM> comprises a cooking sensor system configured to sense a cooking parameter of the food ingredients <NUM> during cooking, with the processor(s) <NUM> being further configured to adjust one or more of the first and second temperatures, the fraction, the further fraction and the cooking time based on the sensed cooking parameter, subject to the first temperature remaining equal to or below <NUM>, the second temperature being above <NUM>, and the fraction remaining greater than the further fraction.

In some embodiments, the cooking sensor system comprises a temperature sensor for sensing a core temperature and/or a surface temperature of the food ingredients <NUM>.

In such embodiments, one or more of the first and second temperatures, the fraction, the further fraction and the cooking time may be adjusted by the processor(s) <NUM> based on the sensed core temperature and/or surface temperature.

For example, one or more of the first and second temperatures, the fraction, the further fraction and the cooking time may be adjusted by the processor(s) <NUM> based on a comparison between the sensed core temperature and a targeted core temperature, with the targeted core temperature being included in the one or more recipe parameters.

In examples in which the cooking sensor system is configured to sense a core temperature of the food ingredients <NUM>, the temperature sensor may, for instance, include a temperature probe for sensing the core temperature of the food ingredients <NUM> when inserted into the food ingredients <NUM>.

Alternatively or additionally, the cooking sensor system may be configured to sense one or more in situ properties of the food ingredients <NUM> during cooking, for example weight and/or thickness, with the processor(s) <NUM> being configured to adjust one or more of the first and second temperatures, the fraction, the further fraction and the cooking time based on the sensed in situ properties.

In this manner, live data acquired during cooking may be utilized to adjust the cooking profile in situ.

Claim 1:
A cooking apparatus (<NUM>) comprising:
a cooking chamber (<NUM>) for receiving food ingredients;
a heater (<NUM>) for heating the cooking chamber; and
one or more processors (<NUM>) configured to:
control the heater to heat the cooking chamber at a first temperature less than or equal to <NUM> for a fraction of a cooking time; and
control the heater to heat the cooking chamber at a second temperature higher than <NUM> for the remainder of the cooking time, the remainder corresponding to a further fraction of the cooking time which is less than the fraction;
wherein an input arrangement (<NUM>) is configured for inputting of at least one recipe parameter indicative of an energy requirement for cooking the food ingredients; characterized in that
the one or more processors (<NUM>) are configured to select the cooking time based on the energy requirement, the fraction of the cooking time at the first temperature, and the further fraction of the cooking time at the second temperature.