Method and Apparatus for Determining Taste Degradation of Coffee under Thermal Load

• US 20110072978A1
• Filed: 09/25/2010
• Published: 03/31/2011
• Est. Priority Date: 09/26/2009
• Status: Abandoned Application

• Current Assignee: Bogdan Popescu
• Original Assignee: Bogdan Popescu
• Inventors: Popescu, Bogdan
• Application Number:
  US12/890,629
• Publication Number:
  US 20110072978A1
• Time in Patent Office: Days
• US Class Current: 99/288
• CPC Class Codes: A47G 19/14 Coffee or tea pots filters, strainers A47J31/06
• CPC Class Codes: A47G 19/2227 with means for amusing or giving information to the user A47G23/16 takes precedence
• CPC Class Codes: A47G 2019/225 vessels with thermometers
• CPC Class Codes: A47J 31/505 with heat-supply regulation
• CPC Class Codes: A47J 36/2461 with electrical heating means
• CPC Class Codes: G01K 13/00 Thermometers specially adapted for specific purposes
• CPC Class Codes: G01K 2207/08 with food recipients having temperature sensing capability
• CPC Class Codes: G01N 33/14 Beverages

Abstract

Methods and apparatus for calculating and displaying the cumulated degradation of taste in coffee or tea based on monitored temperature history are disclosed. The degradation of taste display apparatus includes an immersible or wall-mounted temperature sensor and a means for calculating TBDS (total burn damage score) based on formulae configured for predicting changes in flavor substances. Based on the same method of calculating taste loss during a thermal exposure, a heating method and improved apparatus for heating coffee or tea in a serving vessel is also disclosed. The heating method uses induction heating together with a timer or temperature control and is configured for desktop, table, or car uses.

Claims

1. A method for assessing and comparing taste degradation for two methods of heating a coffee liquid in a vessel, which comprises

a) for a first method of heating said liquid:

i) measuring a temperature of said liquid at increments of time and calculating a first burn damage rate;

ii) summing said burn damage rate over said increments of time and reporting a first total burn damage score;

b) for a second method of heating said liquid;

i) measuring a temperature of said liquid at increments of time and calculating a second burn damage rate;

ii) summing said burn damage rate over said increments of time and reporting a second total burn damage score; and

c) comparing said first and said second total burn damage scores, the score indicating the degree of taste degradation.

2. The method of claim 1, further comprising displaying said first and said second total burn damage scores.

3. A method for assessing and displaying thermal burn damage to a potable liquid in a vessel, which comprises

a) a step for calculating a total burn damage score according to a mathematical function from a temperature profile as measured by a temperature probe in thermal contact with said liquid;

b) a step for incrementing a display to show the total burn damage score in real time to a user.

4. An apparatus for assessing and displaying thermal burn damage to a coffee liquid in a vessel, which comprises

a) a temperature probe;

b) an electronic circuit for reading a temperature of a liquid in said vessel, wherein said temperature probe is in thermal contact with said liquid; and

c) an electronic calculator comprising a microprocessor coupled to an internal clock and a memory, said calculator with a power supply;

d) a program used by said calculator that collects the temperature readings from the said temperature probe, solves for a burn damage rate from a first time to a second time separated by a time interval Δ

t, integrates said burn damage rate over said time interval Δ

t, and progressively increments the total burn damage score starting at a zero time; and

e) a display for displaying said incremented total burn damage score in real time to a user.

5. The apparatus of claim 4, wherein said vessel is a coffee cup and said electronic circuit and display are housed in a body, said body with clip for attachment to the outside wall of said coffee cup and with temperature probe, wherein said temperature probe is configured for immersion in said coffee liquid and for reporting said temperature to said electronic circuit.

6. The apparatus of claim 4, wherein said vessel is an insulated travel mug with body, base, walls and lid, wherein said electronic circuit, display and temperature probe are housed in said walls of said body, and further wherein said temperature probe is configured for extending into said base for making thermal contact with said coffee liquid in said vessel and for reporting said temperature to said electronic circuit.

7. The apparatus of claim 4, wherein said vessel is a coffee pot with walls, base and lid, wherein said electronic circuit, display and temperature probe are housed in said walls of said body, and further wherein said temperature probe is configured for extending into said base for making thermal contact with said coffee liquid in said vessel and for reporting said temperature to said electronic circuit.

8. The apparatus of claim 4, wherein said vessel is an airpot for coffee with walls, base and lid with pumpable spout, wherein said electronic circuit, display and temperature probe are housed in said walls of said body, and further wherein said temperature probe is configured for extending into said base for making thermal contact with said coffee liquid in said vessel and for reporting said temperature to said electronic circuit.

9. An apparatus for reheating a volume of a coffee liquid in a vessel, which comprises:

a) an open surface whereupon said vessel may rest;

b) an inductive coil under said open surface, said inductive coil having a power source of between 100 W and 800 W; and

c) a power circuit for energizing said inductive coil, wherein said power circuit is configured for on-demand intermittent heating of said coffee liquid in said vessel according to a cyclical method, said cyclical method comprising a step for heating said coffee liquid in response to a command from a user to a potable temperature and a step for immediately cooling said coffee liquid in a quiescent period thereafter, whereupon said user may repeat said heating step, whereby the coffee liquid in said vessel is heated with a temperature profile that follows a sawtooth curve.

10. The apparatus of claim 9, further comprising a temperature probe in thermal contact with said coffee liquid, said probe for measuring a temperature of said coffee liquid over increments of time and reporting said temperature to a calculator functionality, said calculator functionality comprising a microprocessor coupled to an internal clock and a memory for storing a program, said calculator having a power supply.

11. The apparatus of claim 10, wherein said cyclical method for on-demand heating further comprises

a) a step for calculating a total burn damage score as a function of said temperature profile measured by the apparatus;

b) a step for incrementing a display to show said total burn damage score in real time to said user; and

c) optionally, a step for controlling said power circuit to heat said coffee liquid according to said sawtooth curve so as to minimize the total burn damage score while providing said coffee liquid at said potable temperature when needed.

12. The apparatus according to claim 10, wherein a setpoint is chosen by said user to select said potable temperature according to an individual preference.