Viscosity controlled egg cooker

Details Viscosity controlled egg cooker Viscosity controlled egg cooker

1977-01-24

1979-06-05

Aegerter, Richard E.

Foods and beverages: apparatus

Cooking

Automatic control

99331, 73 54, A23L 132

Patent

active

041570600

ABSTRACT:
An apparatus for cooking eggs is described in which the control of cooking is based upon indirect measurement of viscosity of the contents of one of the eggs being cooked. Viscosity is measured by oscillating the egg in rotation at a frequency determined by the spring constant of the system and at a constant torque while measuring the amplitude of oscillation. When, due to cooking, the amplitude of oscillation, which is a function of the viscosity of the egg contents, increases to a preset threshold, cooking is automatically terminated.

REFERENCES:
patent: 3382706 (1968-05-01), Fitzgerald et al.

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