CN102715844A - Method for determining remaining cooking time as well as display devices, cooking utensils and kitchen network utilizing method - Google Patents

Abstract

The invention discloses a method for determining the remaining cooking time. The method comprises the following steps of: for at least a product group determined according to cooking material types or cooking procedure types, storing standardized reference curves with core temperatures changing along with time; according to the cooking material type of the selected cooking material, correlating the reference curves with the selected cooking material or correlating the reference curves with the selected cooking procedure according to the cooking procedure type of the selected cooking procedure to be carried out or through a curve comparison algorithm; after detecting the lowest core temperature in the selected cooking material, scaling the standardized reference curves by utilizing a factor FKT to scale the detected core temperature value and utilizing the factor FZeit to scale the detected time value; and determining the remaining cooking time RZ to be FZeit.tStart-takt, wherein tStart is the duration needed for raising the core temperature to the rated core temperature according to the core temperature scaling reference curves; and takt is the duration needed from the beginning of the process of the selected cooking procedure.

Description

Be used for confirming the method for residue cooking time and display unit, cooking apparatus and the kitchen network that utilizes this method

Technical field

The present invention relates to a kind of method, be used for during the process of cooking process, confirming the residue cooking time of cooking process, especially be used for showing definite residue cooking time.The invention still further relates to a kind of display unit that is used for showing the residue cooking time of confirming like this, a kind of cooking apparatus and a kind of kitchen network with this cooking apparatus with this display unit.

Background technology

In the prior art, with the known method that is used for confirming the DIE Temperature of culinary art material of various mode.For example in EP 2 026 632 A2, described through astable heat conduction equation approximate solution is estimated this DIE Temperature, wherein approximate being supposed the shape of each culinary art material.If but the culinary art material is uneven (for example local freezing, comprise bone or analogue), then this method can produce coarse result.Commonly up to now, with the culinary art material in detected a plurality of temperature be the basis, preferably be the basis with relevant temperature trend in time, estimate DIE Temperature, to this especially with reference to DE 199 45 021 A1.

The C-value with the culinary art material DIE Temperature be to be mutually related, to this especially with reference to EP 2 031 306B1.In the cooking process of DIE Temperature value or the control of C-value, according to the trend of DIE Temperature or C-value, confirm to depend on the cooking time of culinary art degree, and in the trend of cooking process, confirm definite thus residue cooking time.Therefore for example WO 2009/026887A2 discloses and a kind ofly is used for confirming the residue cooking time so that with the method for its demonstration.At this; When cooking process begins; Can only confirm the residue cooking time according to the specified-DIE Temperature that is provided with roughly; And in the process of cooking process, promptly identify DIE Temperature along with at least a portion of time trend after, preferably in confirming the culinary art chamber size (caliber) of the weight of culinary art material, culinary art material and/or culinary art material be fresh, precook or freezing after; Through comparing, can estimate corresponding residue cooking time more accurately with the trend that is stored in the memory device.The trend of storage can confirm by experience or through algorithm, and wherein the DIE Temperature trend of the cooking process through the storage executed in the operation process of cooking apparatus can realize self study (Selbstanlernen).At this, because need be for all cooking process storage data, so need a large amount of memory capacity.

For example known from EP 1,581 059 B1, detected DIE Temperature-reality-trend compares with the representational DIE Temperature trend of confirming through cluster analysis and is used for controlling cooking process.

From the known a kind of cooking methods of EP 2 178 341 A2 with at least one DIE Temperature sensor; Wherein utilized following aspect: in the cooking process of DIE Temperature control, have the following moment; From then in fact no longer confirm cooking process constantly according to the culinary art material temperature; Promptly for example from the successful size identification of DIE Temperature turning point, culinary art material to be cooked, the moment and/or culinary art material turnover moment after relevant processing step with DIE Temperature finishes; Therefore the DIE Temperature sensor can be inserted into another culinary art material from the commentaries on classics of a culinary art material subsequently, so that after this control cooking process according to DIE Temperature of another culinary art material.

Summary of the invention

The purpose of this invention is to provide a kind of method, be used for during the process of cooking process confirming the residue cooking time of cooking process, the method makes in the process of cooking process as far as possible early moment residue cooking time that calculates to a nicety.In addition, especially can save high storage capacity.

This purpose is achieved through the method for claim 1.

In claim 2 to 11, described preferably according to the method for the invention.

In addition, the equipment of residue cooking time that is used for confirming cooking process corresponding to said method also is provided.Concrete, this equipment comprises: storage device, be used for passing through culinary art material type or the definite product group of cooking process type at least one, and store the standardized reference curve that is used for DIE Temperature trend in time; Reference curve is confirmed device; At least one of culinary art material that is used at least one product through writing down each product group measured curve; And through will measure log normalization when cooking process finishes for minimum and be the specified-DIE Temperature of said culinary art material after second through the detected DIE Temperature of DIE Temperature sensor in said culinary art material when 0 ℃ and 0 second at n; Obtain each reference curve, wherein 1500 seconds≤n≤2000 second especially; Reference curve is sorted out device; Be used for culinary art material type according to the culinary art material of selecting to be used to cook; Through processor reference curve is associated with selected culinary art material; Or, reference curve is associated with selected cooking process through processor according to the cooking process type of the cooking process of selecting to be used to carry out or through curve contrast-algorithm; The reference curve device for zooming is used for after selected culinary art material detects minimum DIE Temperature through the DIE Temperature sensor, through utilizing factor F _KTThe detected DIE Temperature value of convergent-divergent and utilize factor F _ZeitThe detected time value of convergent-divergent is come the said standardized reference curve of convergent-divergent, and therefore the reference curve of said convergent-divergent overlaps with said measurement curve for the minimum DIE Temperature and the specified-DIE Temperature of said culinary art material; And first the residue cooking time confirm device, be used for said residue cooking time RZ is confirmed as RZ=F _ZeitT _Start-t _Akt, t wherein _StartBe according to the reference curve of DIE Temperature-convergent-divergent for DIE Temperature is risen to said specified-the required duration of DIE Temperature, and t _AktExpression is from the duration at the beginning of the process of selected cooking process.

Preferably, this equipment comprises that also the DIE Temperature zoom factor confirms device, confirms the zoom factor of DIE Temperature according to following formula:

Δ KT wherein _NeuBe to promote according to the DIE Temperature of said measurement curve from said minimum DIE Temperature to specified-DIE Temperature, Δ KT representes that the DIE Temperature from 0 ℃ to specified-DIE Temperature of said standardized reference curve promotes.

Preferably, this equipment comprises that also very first time zoom factor confirms device, is used for the zoom factor of the time of confirming according to following formula:

$F_{\mathrm{Zeit}}=\frac{t_{\mathrm{akt}}}{t_{\mathrm{ref}-\mathrm{akt}}}$

T wherein _Ref-aktBe illustrated in the said standardized reference curve to reaching at moment t _AktThe time DIE Temperature passage of measuring duration.

Preferably, this equipment comprises that also the second time-scaling factor confirms device, is used for the zoom factor of the time of confirming according to following formula:

T wherein _{RefX ℃}Be illustrated in the said standardized reference curve to reaching DIE Temperature X ℃ of duration of passing X＞0 ℃ wherein, preferred X=1 ℃.

Preferably, this equipment also comprise second the residue cooking time confirm device, be used for before detecting minimum DIE Temperature, said residue cooking time RZ is confirmed as

RZ＝F _Start-Zeit·t _Start-Start-t _akt

T wherein _Start-StartBe meant the cooking time that is used to reach said specified DIE Temperature that estimates according to the data that obtain by experience.

Preferably, this equipment also comprises residue cooking time smoothing apparatus, is used for especially on the basis of following computing formula, and said definite residue cooking time is level and smooth,

$\mathrm{RZ}\_{\mathrm{glatt}}_{\left(i\right)}=\mathrm{RZ}\_{\mathrm{glatt}}_{(i-1)}-{\left(\frac{\mathrm{RZ}\_{\mathrm{glatt}}_{(i-1)}}{\left|{\mathrm{RZ}}_{\mathrm{akt}\left(i\right)}\right|}\right)}^m,$

Wherein m ∈ N, and 5≤m≤10, and the corresponding measurement of i representative is constantly.

Preferably, this equipment comprises that also the time-scaling factor moves towards checkout gear, is used for quality or stability in order to confirm that the residue cooking time is confirmed, detects F _ZeitTrend in time, wherein this time-scaling factor is moved towards rising and/or the curvature that checkout gear is preferably confirmed this trend.

Preferably, this equipment also comprises

-threshold value comparison means is used to detect F _ZeitWhether rising in time is lower than definite threshold value, representes to be about 0 rising through this threshold value; And/or

-ascensional range is confirmed device, is used for confirming F at least two check-time intervals _ZeitRising in time, and recomputate (rueckrechnen) corresponding current time respectively, wherein first comprises second at interval at interval, and especially said second is the half the of said first interval at interval.

Preferably; This equipment also comprises display unit, is used to illustrate corresponding definite residue cooking time, and wherein this display unit also is used for preferably showing; When confirm that the sufficient institute of quality or stability confirms to remain cooking time, i.e. F in two check-time intervals especially _ZeitRising be lower than definite threshold value.

Preferably; In this moment of confirming the residue cooking time that quality or stability are sufficient; Above-mentioned display unit also is used to illustrate; Be used for confirming that the DIE Temperature sensor of residue cooking time can be transported to new application, for example can be used for other culinary art material in the same utensil or in other utensil.

For above-mentioned equipment, preferably, for each product group, from a plurality of reference curves through averaging or trooping to confirm reference curve.

The present invention also provides a kind of display unit according to claim 12, a kind of cooking apparatus according to claim 13 and a kind of kitchen according to claim 14 network.

It is always closely similar in product group (for example to wait form of culinary art material type group such as poultry-group) or cooking process group (such as low temperature culinary art group) at least to show DIE Temperature-trend.Have only boundary parameter, for example the temperature spread of product group membership's trend and duration may differ greatly each other.At this; Because the size of culinary art material or the variation of initial state; Possibly exist deviation, wherein said initial state is what to confirm in the following manner, promptly cook material the moment of putting into culinary art chamber (purpose is culinary art) be fresh, the degree of depth is freezing or precook.Yet these parameters can convergent-divergent (scale), therefore for each product group, have only a standardized reference curve be through with measure curve come relatively to confirm that to remain cooking time necessary.When the culinary art material of culinary art degree of depth cooling, what possibility was necessary is to be the specific reference curve of cooking process storage of correspondence.

Because DIE Temperature detects through the DIE Temperature sensor usually; This DIE Temperature sensor put into the culinary art material prior be arranged on the culinary art chamber; This culinary art chamber has been preheating to cooking temp; So in fact the initial signal of DIE Temperature sensor can demonstrate decrease of temperature immediately after inserting the culinary art material, and demonstrate the temperature in the culinary art material up to the DIE Temperature sensor, and the corresponding temperature that after this rises based on cooking process.Based on this reason, each measurement curve that is used for DIE Temperature all passes through minimum of a value, and after the process minimum of a value, just can assess corresponding trend, and its purpose especially is used for confirming the residue cooking time.

According to the present invention, standardized reference curve beginning of its trend (promptly at 0 second time) through 0 ℃ of minimum DIE Temperature, and it is specified-DIE Temperature for example 1800 seconds after, to have reached (promptly being scheduled to) confirmed.

From predetermined specified-DIE Temperature (it should be present in when cooking process finishes the culinary art material); And from by the detected minimum DIE Temperature of DIE Temperature sensor; Draw for the necessary temperature increase of corresponding cooking process; This temperature increase therefore can be by the factor that equals the corresponding ratio that promotes, the DIE Temperature value of coming the standardized reference curve of convergent-divergent in that measuring during the cooking process can be different with related, standardized reference curve in the curve.Different therewith, the time shaft of standardized reference curve comes convergent-divergent through the cooking time from the reality passage with the merchant's of the time that under the situation of corresponding DIE Temperature value, passs according to the reference curve of DIE Temperature convergent-divergent the factor.In addition, time corresponding-factor also can be confirmed the residue cooking time in the following manner, and promptly each cooking time and the time corresponding-factor of standardized reference curve multiply each other, and from then on deduct the cooking time of having passed so far in the product.

Therefore; Like this after the minimum of a value of having passed through DIE Temperature and the residue cooking time that calculates step by step near actual residue cooking time; Wherein also can confirm predetermined accuracy and quality remaining time, over time promptly through time-factor.If time-factor no longer changes, then the cooking time of prediction can not change yet again, and this makes can accurately confirm the residue cooking time.Also show, time-factor can be smoothed (even out) usually very early in certain value, this value usually four of total cooking time/once after smooth.For example return (on for example distinguishing in the end 20 seconds), can confirm the stable of time-factor through smooth linear.Time-factor trend in time is lower than the rising of definition, can be used as the standard that sufficient quality is provided.Not only can confirm the quality of residue cooking time by this way in advance, and can determine when and no longer need the DIE Temperature sensor, and therefore the DIE Temperature sensor can be used for new purposes the free time, for example insert in other culinary art material.

For reaching the minimum DIE Temperature time interval before, preferably on the basis of the time-factor that obtains by experience, confirm the residue cooking time.For example, write down the cooking time of cooking process for this reason, and storage minimum of a value and/or maximum, so that when cooking process begins, make the factor subsequently or be used for the least residue time estimation, or be used for the maximum residual time estimation.If except the factor of confirming by experience; From the reference curve of respective standardization, be that 1 ℃ situation calculates time-factor also for DIE Temperature; What for to also improving this estimation remaining time; And definite residue cooking time then is the basis with the cooking time that this calculates by the factor of experience acquisition in case the residue cooking time that calculates thus is higher than utilization, for example is used for showing residue cooking time or control cooking process.

If through averaging for the different product group or trooping and measure curve and the standardized DIE Temperature trend of storage coupling respectively, then confirm accurate remaining time, and need not big memory capacity by realizing according to the method for the invention.If also shown each remaining time of confirming, then this can make the cook optimize the process in the kitchen.

Description of drawings

From following description, drawn other features and advantages of the present invention, wherein set forth embodiments of the invention by sketch map.Wherein:

Fig. 1 shows detected DIE Temperature trend in time, and the reference curve trend of itself and convergent-divergent compares:

Fig. 2 shows DIE Temperature reference trend in time;

Fig. 3 shows DIE Temperature and the reference value trend of being surveyed in time, is used for representing the convergent-divergent of DIE Temperature value;

Fig. 4 shows DIE Temperature trend in time, is used for setting forth the convergent-divergent of reference curve;

Fig. 5 shows the zoom factor trend in time of time value; And

Fig. 6 shows the DIE Temperature trend in time of three kinds of different culinary art materials, in these different culinary art materials, inserts same DIE Temperature sensor successively.

The specific embodiment

Through unshowned DIE Temperature sensor (for example from the known DIE Temperature sensor of DE 199 45 021 A1) is inserted the culinary art material, can detect the DIE Temperature of the culinary art material of in the culinary art chamber of unshowned cooking apparatus (for example applicant's Selfcooking

), cooking.This trend in time has been shown, as measuring curve in Fig. 1.Therefore, the DIE Temperature sensor is in high-temperature when beginning to measure, and therefore after it is inserted into the culinary art material, detected temperatures is descended, but this trend to the culinary art degree of cooking process or culinary art material is nonsensical.Risen when the DIE Temperature sensor shows the DIE Temperature in the culinary art material, just can corresponding informance be used to control cooking process, comprised and confirm and show to remain cooking time.Therefore the suggestion according to the present invention obtains reference curve in the following manner from measure curve, promptly all the DIE Temperature values before arriving minimum DIE Temperature are set to the value of minimum DIE Temperature in first step.In this external second step, the detected trend of extrapolating linearly is higher than 100 ℃ up to temperature.From Fig. 1, can draw this reference curve and the contrast of measuring curve.But this reference curve is actually convergent-divergent, because it also depends on the parameter of expression size, initial state or the like.Based on this reason,, earlier its standardization with before the profile memory of correspondence is in the memory.

In order to realize standardization, move the reference curve of convergent-divergent, make it in the time of 0 second with 0 ℃ of beginning, and in the for example 72 ℃ specified-DIE Temperature value that for example reaches selection after 1800 seconds, this is common for poultry.

For every kind of cooking process; Promptly for every kind of cooking process; All can set up standardized reference curve, for example wherein can rely on for this reason in different initial states, the different measuring curve that obtains of size difference and/or the different culinary art material of type.Can be according to the culinary art material type of the culinary art material of selecting to be used to cook; Through processor reference curve is associated with selected culinary art material; Or, reference curve is associated with selected cooking process through processor according to the cooking process type of the cooking process of selecting to be used to carry out or through curve contrast-algorithm.The DIE Temperature of cooking temp detects through the DIE Temperature sensor.

Be chosen as cooking process if will for example have the poultry-cooking process of specified-DIE Temperature of 72 ℃; Then can be duck leg, goose leg, make duck (gefuellte Enten; Stuffed duck), make goose (gefuellte Gaensen; Stuffed goose) the cooking detects measures curve, so as to obtain subsequently convergent-divergent, treat standardized reference curve.In Fig. 2, show corresponding standardized four kinds of trends with fine rule.From these four kinds of trends, for example can confirm initial-reference curve through averaging.In Fig. 2, show corresponding average-curve, and can it be stored in the memory device as standardized poultry-reference curve with runic.

In order to confirm the residue cooking time, cooking process is divided into two stages.Phase I puts into culinary art and just begins during the chamber will cooking material, and when detecting minimum DIE Temperature, finishes.Up to this constantly; There is not reliable measured value; Therefore estimate the residue cooking time in the following manner; Promptly for example from the reference curve of the cooking process that characterizes corresponding selection, read duration up to the specified-DIE Temperature that reaches selection, so as to make corresponding duration subsequently with confirm by experience in advance and the zoom factor FStart of storage multiplies each other.In the operation process of cooking apparatus, adaptive this zoom factor of mode that can self study.

But in case detect minimum DIE Temperature, then zoom factor is just mated, and preferably in each second, combines more detailed set forth the same of Fig. 3 and 4 as hereinafter.

Fig. 3 exemplarily shows the DIE Temperature trend of standardized reference curve, and compares with the reference curve of convergent-divergent that is used for specified-DIE Temperature of 72 ℃.Because the minimum DIE Temperature of the reference curve of convergent-divergent is 12 ℃, therefore the minimum DIE Temperature of corresponding measurement curve also is 12 ℃, and specified-DIE Temperature is 72 ℃, and DIE Temperature in fact to be carried out rises or lifting is Δ KT so draw _Neu=60 ℃, and the rising of the correspondence of standardized reference curve is Δ KT=72 ℃.According to following formula, from the merchant that these DIE Temperatures rise, draw the zoom factor that is used for DIE Temperature.

$F_{\mathrm{KT}}=\frac{\mathrm{\Δ}{\mathrm{KT}}_{\mathrm{Neu}}}{\mathrm{\ΔKT}}=\frac{60}{72}=\mathrm{0,833}$

Corresponding convergent-divergent causes the acquisition of the DIE Temperature trend of convergent-divergent, and the DIE Temperature of convergent-divergent moves towards when DIE Temperature is minimum, and because always with the fact of specified-DIE Temperature as reference point, so have and actual approaching curvature (Kruemmung).Through with zoom factor F _KTBe the calculating on basis, guaranteed under DIE Temperature rises greater than the situation of reference test, to prolong corresponding cooking time, hour shorten cooking time accordingly and rise at the DIE Temperature of being surveyed.

Except the convergent-divergent of DIE Temperature value, also can carry out convergent-divergent according to the present invention to time value, and by zoom factor F _Zeit:

$F_{\mathrm{Zeit}}=\frac{t_{\mathrm{akt}}}{t_{\mathrm{ref}-\mathrm{akt}}}.$

At this, t _AktBe the actual time that in cooking process, has passed so far, and by t _Ref-aktThe time that expression is passed for the DIE Temperature that reaches corresponding actual measurement by standardized reference curve.

Show DIE Temperature-trend of measuring curve among Fig. 4 again, also show related standardized initial-reference curve.In turn come at aspect its time value and its DIE Temperature value aspect convergent-divergent this standardized initial-reference curve; Wherein be shown in broken lines the trend of curve among Fig. 4; This trend produces in the following manner, and the time value of promptly initial-reference curve has been used F _ZeitCome convergent-divergent, also show the reference curve behind time-scaling and the temperature convergent-divergent simultaneously, wherein also use F extraly _KTConvergent-divergent the DIE Temperature value.Can find out well that by Fig. 4 the measurement curve of final reference curve that use, convergent-divergent and actual detected is very approaching.

By the reference data of convergent-divergent,, confirm corresponding residue cooking time RZ, promptly for each DIE Temperature that detects

RZ＝F _Zeit·t _Stzrt-t _akt，

T wherein _StartBe meant according to the initial reference curve of temperature convergent-divergent in order to reach the needed duration of specified-DIE Temperature, and t _AktIt is the cooking time of corresponding passage.

Yet, be also can in the phase I of confirming the residue cooking time, just improve aforesaid estimation with like the said compute classes that remains cooking time.Though also do not know minimum DIE Temperature, time-zoom factor can be approx on the basis of standardized reference curve with 1 ℃ DIE Temperature according to the time interval t that confirms _{Ref1 ℃}Calculate, and the formula that provides with preamble is similar, promptly utilizes

More precisely, recommendablely be, in case pass through F _Start-ZeitThe residue cooking time of confirming is greater than passing through F _StartThe residue cooking time of estimation then passes through F _StartThe residue cooking time of estimation is by passing through F _Start-ZeitThe residue cooking time of confirming replaces.Said calculating is the basis at this with following formula:

RZ＝F _Start-Zeitt _Start-Start-t _akt，

T wherein _Start-StartBe meant the cooking time that obtains by experience.

In Fig. 5, illustrated time-zoom factor F _ZeitTrend in time.These data are nonsensical before the moment that reaches minimum DIE Temperature, from about 200 seconds, can see F subsequently _ZeitContinue near certain value.Common F _ZeitTrend such level and smooth shown in can image pattern 5 because its detection can stand the noise jamming of DIE Temperature trend certainly.Therefore, corresponding definite residue cooking time also can stand above-mentioned noise jamming, and therefore suggestion is level and smooth the residue cooking time that will calculate on the basis of following algorithm according to the present invention:

$\mathrm{RZ}\_{\mathrm{glatt}}_{\left(i\right)}=\mathrm{RZ}\_{\mathrm{glatt}}_{(i-1)}-{\left(\frac{\mathrm{RZ}\_{\mathrm{glatt}}_{(i-1)}}{\left|{\mathrm{RZ}}_{\mathrm{akt}\left(i\right)}\right|}\right)}^n,$

Wherein n ∈ N, and 5≤n≤10.

Also retainablely in this context be, in case be 0 remaining time, promptly cooking process finishes, and then second of this formula is made as 0.

But Fig. 5 also shows, and is used for the moment no longer significant change confirmed of the zoom factor of time from cooking process, so the moment also no longer significant change that should confirm of prediction remaining time from cooking process.This means that on mathematics the rising of the curve of Fig. 5 is near zero, and this occurred after about 750 seconds in this example.In order to detect for each cooking process when the prediction of accurate cooking time is possible, promptly by time-zoom factor in time walk always to detect, when it has is about zero rising.This point can be implemented through linear regression, and in the past, promptly is used for detected value.Therefore, in Fig. 5, mark Examination region, in this zone, marked the check of prediction remaining time that provides sufficient whether.In this zone, time-zoom factor has and is approximately zero rising.Because selected not at that time at Examination region; Corresponding rising possibly be zero just in the moment more early also; So for assay is also implemented to rise during Examination region half the once more; And have only when these two risings all be zero or when being lower than predetermined threshold value, just can think enough to calculate to a nicety remaining time, and therefore remaining time confirm to have sufficient quality.

For example constantly can both assess 50 to 100 last measurement points, rise to detect at each.Then, said rising can with compare by last 25 to 50 risings that measurement point obtains.

If will be in the culinary art chamber under the situation of only using a DIE Temperature sensor culinary art same type but the different a plurality of culinary art materials of size; Then can at first the DIE Temperature sensor be inserted in the minimum culinary art material of size; And stay this place, cook up to the culinary art material of correspondence.And in first culinary art during material cooks, as foregoing the same, the residue cooking time of this first culinary art material is calculated.In case the first culinary art material culinary art is good; Then can the DIE Temperature sensor be put into the minimum culinary art material of present size; Wherein, need to consider time-zoom factor and other factor storage, that be used for the second culinary art material of the first culinary art material being the second culinary art material when confirming remaining time.In case reached the minimum DIE Temperature of the second culinary art material, then can calculate the residue cooking time similarly, but the minimum DIE Temperature of wherein reference curve and first being cooked material mated with preceding method.If the second culinary art material has also been cooked; Then the DIE Temperature sensor can insert in the 3rd culinary art material (it has minimum size at this moment); And the residue cooking time earlier is basis with the time-zoom factor of the second culinary art material subsequently, multiplies each other with other the factor, and cooks material up to the 3rd and reached minimum DIE Temperature; So that on the basis of the reference curve that matees, utilization is calculated with the coupling of the minimum DIE Temperature of the first culinary art material subsequently.Example shows the trend of detected DIE Temperature for this reason in Fig. 6; Wherein from Fig. 6, also can know; Short time before the second or the 3rd culinary art material reaches minimum DIE Temperature; Respectively door is opened, taken out with the culinary art material (i.e. first the or second culinary art material) that corresponding front has been cooked.

For example; For the DIE Temperature sensor is inserted into another culinary art material from the transfer of a culinary art material; No matter whether in same cooking apparatus, know importantly remaining time, when prediction was stable, because after having reached stable prediction remaining time; Just no longer need the DIE Temperature sensor, and therefore can change slotting.Shown in Figure 5 the same as combining, if time-zoom factor basically no longer changes, then show stable prediction remaining time to have occurred.Based on this reason, regulation shown above-mentioned stablizing when occur, and therefore the DIE Temperature sensor can obtain new task in an embodiment of the present invention.In other words, can show when the DIE Temperature sensor is idle, so that put into other culinary art material according to the present invention.This is avoided needing a plurality of DIE Temperature sensors, and the operation of a plurality of DIE Temperature sensors leads to errors through regular meeting, when especially in the culinary art chamber, cooking a plurality of culinary art materials (but being of different sizes).In addition, at the F that identifies the first culinary art material _ZeitStability after, the DIE Temperature sensor is changeed being inserted into the second culinary art material early, can improve the cooking quality of the second culinary art material, concerning this second culinary art material, insert this cooking process of core controlled temperature ground execution from changeing.

Can disclosed characteristic not only can be individually in above-mentioned specification, claim and accompanying drawing, the mode that also can make up arbitrarily is for realizing that in various embodiment the present invention is absolutely necessary.

Claims (25)

1. method is used in cooking apparatus, during the process of cooking process, confirming the residue cooking time of said cooking process, and said method has following steps:

-at least one product group of confirming through culinary art material type or cooking process type; Store the standardized reference curve that is used for DIE Temperature trend in time through storage device; Wherein at least one of the culinary art material of at least one product through each product group of record measured curve; And through will measure log normalization when cooking process finishes for minimum and be the specified-DIE Temperature of said culinary art material after second through the detected DIE Temperature of DIE Temperature sensor in said culinary art material when 0 ℃ and 0 second at n; Obtain each reference curve, wherein 1500 seconds≤n≤2000 second especially;

-according to the culinary art material type of the culinary art material of selecting to be used to cook; Through processor reference curve is associated with selected culinary art material; Or, reference curve is associated with selected cooking process through processor according to the cooking process type of the cooking process of selecting to be used to carry out or through curve contrast-algorithm;

-in selected culinary art material, detect minimum DIE Temperature through the DIE Temperature sensor after, through utilizing factor F _KTThe detected DIE Temperature value of convergent-divergent and utilize factor F _ZeitThe detected time value of convergent-divergent is come the said standardized reference curve of convergent-divergent, and therefore the reference curve of said convergent-divergent overlaps with said measurement curve for the minimum DIE Temperature and the specified-DIE Temperature of said culinary art material; And

-said residue cooking time RZ is confirmed as

RZ＝F _Zeit·t _Start-t _akt，

T wherein _StartBe according to the reference curve of DIE Temperature-convergent-divergent for DIE Temperature is risen to said specified-the required duration of DIE Temperature, and t _AktExpression is from the duration at the beginning of the process of selected cooking process.

2. by the described method of claim 1, it is characterized in that, confirm the zoom factor of DIE Temperature according to following formula:

$F_{\mathrm{KT}}=\frac{\mathrm{\Δ}{\mathrm{KT}}_{\mathrm{Neu}}}{\mathrm{\ΔKT}}$

Δ KT wherein _NeuBe to promote according to the DIE Temperature of said measurement curve from said minimum DIE Temperature to specified-DIE Temperature, Δ KT representes that the DIE Temperature from 0 ℃ to specified-DIE Temperature of said standardized reference curve promotes.

3. by claim 1 or 2 described methods, it is characterized in that, confirm the zoom factor of time according to following formula:

$F_{\mathrm{Zeit}}=\frac{t_{\mathrm{akt}}}{t_{\mathrm{ref}-\mathrm{akt}}}$

T wherein _Ref-aktBe illustrated in the said standardized reference curve to reaching at moment t _AktThe time DIE Temperature passage of measuring duration.

4. by each described method of aforesaid right requirement, it is characterized in that, confirm the zoom factor of time according to following formula:

T wherein _{RefX ℃}Be illustrated in the said standardized reference curve to reaching DIE Temperature X ℃ of duration of passing, X＞0 ℃ wherein, preferred X=1 ℃, and before detecting minimum DIE Temperature, said residue cooking time RZ is confirmed as

RZ＝F _Start-Zeit·t _Start-Start-t _akt

T wherein _Start-StartBe meant the cooking time that is used to reach said specified DIE Temperature that estimates according to the data that obtain by experience.

5. by each described method of aforesaid right requirement, it is characterized in that, especially on the basis of following computing formula, that said definite residue cooking time is level and smooth,

$\mathrm{RZ}\_{\mathrm{glatt}}_{\left(i\right)}=\mathrm{RZ}\_{\mathrm{glatt}}_{(i-1)}-{\left(\frac{\mathrm{RZ}\_{\mathrm{glatt}}_{(i-1)}}{\left|{\mathrm{RZ}}_{\mathrm{akt}\left(i\right)}\right|}\right)}^m,$

Wherein m ∈ N, and 5≤m≤10, and the corresponding measurement of i representative is constantly.

6. by each described method of aforesaid right requirement, it is characterized in that quality or stability in order to confirm that the residue cooking time is confirmed detect F _ZeitTrend in time, wherein

Preferred rising and/or the curvature of confirming this trend.

7. by the described method of claim 5, it is characterized in that,

-detection F _ZeitWhether rising in time is lower than definite threshold value, representes to be about 0 rising through this threshold value; And/or

-definite F at least two check-time intervals _ZeitRising in time, and recomputate (rueckrechnen) corresponding current time respectively, wherein first comprises second at interval at interval, and especially said second is the half the of said first interval at interval.

8. by each described method of aforesaid right requirement; It is characterized in that, show corresponding definite residue cooking time, wherein preferably also shown; When confirm that the sufficient institute of quality or stability confirms to remain cooking time, i.e. F in two check-time intervals especially _ZeitRising be lower than definite threshold value.

9. by the described method of claim 8; It is characterized in that; In this moment of confirming the residue cooking time that quality or stability are sufficient; Also show, be used for confirming that the DIE Temperature sensor of residue cooking time can be transported to new application, for example can be used for other culinary art material in the same utensil or in other utensil.

10. by each described method of aforesaid right requirement; It is characterized in that; During the process of cooking process, the DIE Temperature sensor is changeed when being inserted into the second culinary art material from the first culinary art material, the residue cooking time that is used for the second culinary art material is confirmed to rely on for the first culinary art convergent-divergent that material carried out.

11. each the described method by the aforesaid right requirement is characterized in that, for each product group, from a plurality of reference curves through averaging or trooping to confirm reference curve.

12. an equipment is used in cooking apparatus during the process of cooking process, confirming the residue cooking time of said cooking process, said equipment comprises:

-storage device is used for passing through culinary art material type or the definite product group of cooking process type at least one, stores the standardized reference curve that is used for DIE Temperature trend in time,

-reference curve is confirmed device; At least one of culinary art material that is used at least one product through writing down each product group measured curve; And through will measure log normalization when cooking process finishes for minimum and be the specified-DIE Temperature of said culinary art material after second through the detected DIE Temperature of DIE Temperature sensor in said culinary art material when 0 ℃ and 0 second at n; Obtain each reference curve, wherein 1500 seconds≤n≤2000 second especially;

-reference curve is sorted out device; Be used for culinary art material type according to the culinary art material of selecting to be used to cook; Through processor reference curve is associated with selected culinary art material; Or, reference curve is associated with selected cooking process through processor according to the cooking process type of the cooking process of selecting to be used to carry out or through curve contrast-algorithm;

-reference curve device for zooming is used for after selected culinary art material detects minimum DIE Temperature through the DIE Temperature sensor, through utilizing factor F _KTThe detected DIE Temperature value of convergent-divergent and utilize factor F _ZeitThe detected time value of convergent-divergent is come the said standardized reference curve of convergent-divergent, and therefore the reference curve of said convergent-divergent overlaps with said measurement curve for the minimum DIE Temperature and the specified-DIE Temperature of said culinary art material; And

-the first residue cooking time is confirmed device, is used for said residue cooking time RZ is confirmed as

RZ＝F _Zeit·t _Start-t _akt，

T wherein _StartBe according to the reference curve of DIE Temperature-convergent-divergent for DIE Temperature is risen to said specified-the required duration of DIE Temperature, and t _AktExpression is from the duration at the beginning of the process of selected cooking process.

13., it is characterized in that this equipment comprises that also the DIE Temperature zoom factor confirms device, confirms the zoom factor of DIE Temperature according to following formula by the described equipment of claim 12:

$F_{\mathrm{KT}}=\frac{\mathrm{\Δ}{\mathrm{KT}}_{\mathrm{Neu}}}{\mathrm{\ΔKT}}$

Δ KT wherein _NeuBe to promote according to the DIE Temperature of said measurement curve from said minimum DIE Temperature to specified-DIE Temperature, Δ KT representes that the DIE Temperature from 0 ℃ to specified-DIE Temperature of said standardized reference curve promotes.

14., it is characterized in that this equipment comprises that also very first time zoom factor confirms device, is used for the zoom factor of the time of confirming according to following formula by claim 12 or 13 described equipment:

$F_{\mathrm{Zeit}}=\frac{t_{\mathrm{akt}}}{t_{\mathrm{ref}-\mathrm{akt}}}$

T wherein _Ref-aktBe illustrated in the said standardized reference curve to reaching at moment t _AktThe time DIE Temperature passage of measuring duration.

15., it is characterized in that this equipment comprises that also the second time-scaling factor confirms device, is used for the zoom factor of the time of confirming according to following formula by each described equipment among the claim 12-14:

T wherein _{RefX ℃}Be illustrated in the said standardized reference curve to reaching DIE Temperature X ℃ of duration of passing X＞0 ℃ wherein, preferred X=1 ℃.

16., it is characterized in that this equipment comprises that also the second residue cooking time confirms device, is used for before detecting minimum DIE Temperature, and said residue cooking time RZ is confirmed as by the described equipment of claim 15

RZ＝F _Start-Zeit·t _Start-Start-t _akt

T wherein _Start-StartBe meant the cooking time that is used to reach said specified DIE Temperature that estimates according to the data that obtain by experience.

17., it is characterized in that this equipment also comprises residue cooking time smoothing apparatus by each described equipment among the claim 12-16, be used for especially on the basis of following computing formula, said definite residue cooking time is level and smooth,

$\mathrm{RZ}\_{\mathrm{glatt}}_{\left(i\right)}=\mathrm{RZ}\_{\mathrm{glatt}}_{(i-1)}-{\left(\frac{\mathrm{RZ}\_{\mathrm{glatt}}_{(i-1)}}{\left|{\mathrm{RZ}}_{\mathrm{akt}\left(i\right)}\right|}\right)}^m,$

Wherein m ∈ N, and 5≤m≤10, and the corresponding measurement of i representative is constantly.

18., it is characterized in that this equipment comprises that also the time-scaling factor moves towards checkout gear, is used for quality or stability in order to confirm that the residue cooking time is confirmed, detects F by each described equipment among the claim 12-17 _ZeitTrend in time, wherein this time-scaling factor is moved towards rising and/or the curvature that checkout gear is preferably confirmed this trend.

19., it is characterized in that this equipment also comprises by the described equipment of claim 17

-threshold value comparison means is used to detect F _ZeitWhether rising in time is lower than definite threshold value, representes to be about 0 rising through this threshold value; And/or

-ascensional range is confirmed device, is used for confirming F at least two check-time intervals _ZeitRising in time, and recomputate (rueckrechnen) corresponding current time respectively, wherein first comprises second at interval at interval, and especially said second is the half the of said first interval at interval.

20. by each described equipment among the claim 12-19; It is characterized in that; This equipment also comprises display unit, is used to illustrate corresponding definite residue cooking time, and wherein this display unit also is used for preferably showing; When confirm that the sufficient institute of quality or stability confirms to remain cooking time, i.e. F in two check-time intervals especially _ZeitRising be lower than definite threshold value.

21. by the described equipment of claim 20; It is characterized in that; In this moment of confirming the residue cooking time that quality or stability are sufficient; Said display unit also is used to illustrate, and is used for confirming that the DIE Temperature sensor of residue cooking time can be transported to new application, for example can be used for other culinary art material in the same utensil or in other utensil.

22. by each described equipment among the claim 12-21, it is characterized in that, for each product group, from a plurality of reference curves through averaging or trooping to confirm reference curve.

23. a display unit is used for being presented at the residue cooking time of confirming by in the method one of among the claim 1-11, wherein this display unit part of cooking apparatus preferably.

24. a cooking apparatus, it has by the described display unit of claim 23.

25. kitchen network; It has a plurality of by the described cooking apparatus of claim 24; Wherein preferred on each display unit of cooking apparatus, and/or on the display unit of personal computer, can show the residue cooking time of each cooking apparatus of kitchen network.

Images