CN108670049B - Food heating method of radio frequency heating equipment - Google Patents
Food heating method of radio frequency heating equipment Download PDFInfo
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- CN108670049B CN108670049B CN201810385714.7A CN201810385714A CN108670049B CN 108670049 B CN108670049 B CN 108670049B CN 201810385714 A CN201810385714 A CN 201810385714A CN 108670049 B CN108670049 B CN 108670049B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
Abstract
The invention provides a food heating method of radio frequency heating equipment. The method comprises the following steps: acquiring a cooking worksheet corresponding to the received food information, wherein the cooking worksheet is provided with a plurality of cooking subsections arranged in a preset sequence; entering each cooking subsection in sequence according to a preset sequence; and in each cooking sub-section: an acquisition determining step: acquiring a plurality of energy absorption rates of heated food under radio frequency heating of a plurality of frequencies, determining the maximum energy absorption rate as the food absorption capacity, and determining the frequency corresponding to the maximum energy absorption rate as the main working frequency of the radio frequency heating module; a heating step: enabling the radio frequency heating module to heat for a preset time length in real time according to the corresponding main working frequency and the working frequency determined by the corresponding frequency deviation value; then returning to the step of obtaining and determining; and an end step. The food heating method of the radio frequency heating equipment can greatly improve the cooking speed of food and realize excellent mouthfeel.
Description
Technical Field
The invention relates to the field of radio frequency heating equipment, in particular to a food heating method of the radio frequency heating equipment.
Background
With the continuous development of household appliances, people have raised higher and higher requirements on household appliances, for example, many people are not satisfied with heating food by electric energy, but often use microwave ovens or microwave oven integrated machines and other devices that heat food by microwaves, so as to obtain fast heating performance and more excellent taste of cooked food, and better retain the nutritional ingredients and color of food. Microwave ovens generally consist of a power supply, a magnetron, a waveguide, a control circuit and an oven cavity. The power supply provides about 4000V high voltage to the magnetron, and the magnetron continuously generates microwave under the excitation of the power supply and is coupled into the furnace chamber through the waveguide. Near the entrance of the cavity, there is a rotatable stirrer, which is a fan-shaped metal and rotates to reflect the microwave in all directions, so that the microwave energy can be uniformly distributed in the cavity, thereby heating the food. In the process of implementing the present invention, the inventor of the present invention finds that, although the microwave oven using the magnetron as the microwave emission source in the above-mentioned scheme of the prior art heats the food quickly, the food is heated poorly uniformly, the taste is not good, and the applicable cooking range is narrow.
Disclosure of Invention
The invention aims to overcome at least one defect of the existing cooking equipment and provides a food heating method of radio frequency heating equipment, which can perfectly heat food and improve the cooking mouthfeel and cooking speed of the food.
Particularly, the invention provides a food heating method of radio frequency heating equipment, wherein the radio frequency heating equipment comprises at least one radio frequency heating module; wherein the method of heating food comprises:
acquiring a cooking worksheet corresponding to the received food information, wherein the cooking worksheet is provided with a plurality of cooking subsections arranged in a preset sequence; the parameters in each cooking sub-segment at least comprise a sub-segment time length, starting information of each radio frequency heating module and a frequency deviation value of each radio frequency heating module;
entering each cooking subsection in sequence according to the preset sequence; and is
In each of said cooking subsections:
an acquisition determining step: acquiring a plurality of energy absorption rates of heated food under radio frequency heating of a plurality of frequencies emitted by each radio frequency heating module to be started, determining the maximum energy absorption rate as the food absorption capacity, and determining the frequency corresponding to the maximum energy absorption rate as the main working frequency of the radio frequency heating module;
a heating step: enabling each radio frequency heating module to be started to heat for a preset time length in real time according to the corresponding main working frequency and the working frequency determined by the corresponding frequency deviation value; then returning to the step of obtaining and determining; and
and (5) finishing the steps: and ending the current cooking subsection when the execution time length of the cooking subsections reaches the subsection time length in the cooking subsections, or ending the current cooking subsections according to the change rate of each food absorption capacity.
Preferably, acquiring the energy absorption rate of the heated food under radio frequency heating of each frequency emitted by each of the radio frequency heating modules comprises:
acquiring input energy input into a heating cavity of the radio frequency heating equipment;
acquiring feedback energy fed back;
and calculating the energy absorption rate according to the input energy and the feedback energy.
Preferably, the parameters in each cooking sub-section further include preset values of absorbance change corresponding to each of the radio frequency heating modules; and said ending the current cooking subsection in accordance with the rate of change of each of said food absorption capacities comprises:
calculating an absorbance change value corresponding to each radio frequency heating module according to the first food absorption capacity and the last food absorption capacity corresponding to each radio frequency heating module;
and when any one of the absorptivity change values is larger than the corresponding absorptivity change preset value, ending the current cooking sub-segment.
Preferably, the parameters in each cooking sub-section further include an amplitude and a phase of each rf heating module, so that each rf heating module to be turned on operates in real time according to the corresponding amplitude and the corresponding phase.
Preferably, in each of the cooking subsections, after ending the current cooking subsection, the method further comprises:
and judging whether the current cooking subsection is the last cooking subsection or not, if so, ending heating food, and otherwise, entering the next cooking subsection.
Preferably, the food information includes a kind of food; or the like, or, alternatively,
the food information includes a kind of food and a weight of the food.
Preferably, before the acquiring the cooking worksheet corresponding to the received food information, further comprising:
receiving a user operation instruction, wherein the user operation instruction comprises a starting instruction and a user-defined mode selection instruction;
if the user operation instruction is the starting instruction, detecting whether a door body of a heating cavity of the radio frequency heating equipment is closed, and if so, entering a cooking worksheet corresponding to the received food information;
and if the user operation instruction is the user-defined mode selection instruction, setting the execution working mode as the working mode selected by the user so as to heat the food according to the working mode selected by the user.
Preferably, each radio frequency heating module comprises an input energy detection unit and a feedback energy detection unit, and the feedback energy detection unit comprises a circulator;
the number of the radio frequency heating modules is two.
The food heating method of the radio frequency heating equipment can be provided with a plurality of cooking subsections, the working frequency can be set to be higher or lower than the optimal energy absorption frequency consciously in the food cooking process, the key heating of key substances is realized, for example, when certain mouthfeel is needed, the working frequency corresponding to the non-optimal absorption rate is set, and the cooking time can be correspondingly prolonged or shortened, so that certain crisp mouthfeel and the like are realized. The food heating method of the radio frequency heating equipment also obviously improves the heating efficiency, such as cooking speed, excellent mouthfeel and the like. Further, varying the frequency may enhance cooking of specific ingredients of specific foods. Furthermore, by setting the corresponding energy amplitude and phase, the distribution of energy in the oven and the distribution of hot spots can be controlled to realize uniform distribution or nonuniform distribution, for example, the whole oven can be cooked, or the upper part, the lower part or the left and the right parts of the oven can be intensively cooked.
The above and other objects, advantages and features of the present invention will become more apparent to those skilled in the art from the following detailed description of specific embodiments thereof, taken in conjunction with the accompanying drawings.
Drawings
Some specific embodiments of the invention will be described in detail hereinafter, by way of illustration and not limitation, with reference to the accompanying drawings. The same reference numbers in the drawings identify the same or similar elements or components. Those skilled in the art will appreciate that the drawings are not necessarily drawn to scale. In the drawings:
FIG. 1 is a schematic flow diagram of a method of heating food by a radio frequency heating apparatus according to one embodiment of the present invention.
Detailed Description
FIG. 1 is a schematic flow diagram of a method of heating food by a radio frequency heating apparatus according to one embodiment of the present invention. As shown in fig. 1, the embodiment of the invention provides a food heating method of a radio frequency heating device. The radio frequency heating equipment is preferably an oven and can comprise a heating cavity, a door body and at least one radio frequency heating module. The heating chamber may be configured to receive food to be heated. The door is configured to open or close the heating chamber. Each radio frequency heating module is used for transmitting radio frequency to the heating cavity so as to heat food. Preferably, the number of the radio frequency heating modules can be one or two. When the number of the radio frequency heating modules is multiple, the antennas of the radio frequency heating modules can be arranged at multiple positions in the heating chamber.
The food heating method of the radio frequency heating device can comprise the following steps:
a cooking worksheet corresponding to the received food information is obtained. Acquisition may also be understood as reading. A plurality of cooking worksheets are stored in the radio frequency heating equipment, so that corresponding cooking modes can be realized according to food information, and the optimal food taste can be obtained. The cooking worksheet is provided with a plurality of cooking subsections arranged in a preset sequence; the parameters in each cooking sub-segment include at least a sub-segment time length, turn-on information for each RF heating module, and a frequency deviation value for each RF heating module. The single-frequency heating, the double-frequency heating or the multi-frequency heating and the like can be realized by setting the starting information of each radio frequency heating module. It should be noted that when the number of the rf heating modules is one, the turn-on information of the rf heating module may not be set in the cooking worksheet, but the rf heating device turns on the rf heating module by default, which is not excluded in the present invention because the situation is completely consistent with the present application.
Entering each cooking subsection in turn according to a preset sequence. That is, when one cooking subsection finishes cooking, the next cooking subsection is entered, so that complete cooking of food is realized.
Preferably, there is an acquisition determining step, a heating step and an ending step in each cooking sub-section.
An acquisition determining step: a plurality of energy absorption rates of the heated food under radio frequency heating of a plurality of frequencies emitted by each radio frequency heating module that needs to be turned on are acquired. For example, each rf heating module emits rf heating at a series of frequencies to heat food, resulting in a series of energy absorption rates, which may also be referred to as a sweep, frequency sweep. And determining a maximum energy absorption rate as a food absorption capacity, and determining a frequency corresponding to the maximum energy absorption rate as a primary operating frequency of the RF heating module.
A heating step: enabling each radio frequency heating module to be started to heat for a preset time length in real time according to the corresponding main working frequency and the working frequency determined by the corresponding frequency deviation value; and then returns to the acquisition determination step. The preset time period may be 2s, 3s, 5s, 10s, 15s, etc. to change the operating frequency for heating in real time.
And (5) finishing the steps: the cooking sub-section is executed for a time period up to a sub-section time period in the cooking sub-section to end the current cooking sub-section, or the current cooking sub-section is ended according to a change rate of each food absorption capacity.
Further, in each cooking subsection, after the current cooking subsection is finished, the method further comprises the following steps: and judging whether the current cooking subsection is the last cooking subsection or not, if so, ending heating the food, and otherwise, entering the next cooking subsection.
In this embodiment of the invention, doneness of food manifests itself in the energy domain as an ability to absorb energy of a particular frequency. The inventor establishes the corresponding relation between the energy absorbed by several groups of foods and the physical state (uncooked state) of the foods according to the characteristics of daily foods: at each point in time, there are two parameters, one is the optimum operating frequency and one is the absorption at that frequency. The maximum absorption rate of food at different points in time varies, and the operating frequency is varied in real time throughout the process for maximum efficiency and accelerated cooking. Further, since the food is a complex mixture containing fat, protein, fiber, etc., the absorption capacity of these substances is shifted relatively to the frequency curve. The cooking effect of the specific substance is realized by relatively shifting and improving or weakening the main working frequency, so that the integral characteristic cooking is realized. That is, the operating frequency is intentionally set to be higher or lower than the optimal energy absorption frequency during the cooking process of the food, so as to realize the important heating of important substances, for example, when certain mouthfeel is needed, the operating frequency corresponding to the non-optimal absorption rate is set, and the cooking time is correspondingly prolonged, so as to realize certain crisp mouthfeel, etc., and the frequency is changed to strengthen the cooking of specific ingredients of specific food.
Further, the parameters in each cooking sub-section also include the amplitude and phase of each rf heating module, so that each rf heating module that needs to be turned on also operates in real time according to the corresponding amplitude and corresponding phase. Controlling the distribution of energy in the heating cavity and the distribution of hot spots by setting the corresponding energy amplitude and phase: the distribution can be uniform or non-uniform; the cooking can be carried out integrally, or the upper part, the lower part or the left and the right parts can be intensively cooked. Single-frequency heating, double-frequency heating or multi-frequency heating and the like in each cooking subsection can be realized by setting the starting information of each radio frequency heating module. The provision of two or more RF heating modules further enhances the uniformity and heating rate of the heating of the food.
In some embodiments of the present invention, obtaining the energy absorption rate of the heated food under rf heating at each frequency emitted by each rf heating module may comprise: acquiring input energy input into a heating cavity of radio frequency heating equipment; acquiring feedback energy fed back; and calculating the energy absorption rate according to the input energy and the feedback energy. For example, assuming that the RF heating module inputs energy A into the heating chamber and the energy not absorbed by (i.e., fed back by) the food is B, then the energy absorbed by the food is A-B (difference in watts) and the energy absorption rate of the food is (A-B)/A. The absorption rate can be used to determine the absorption capacity of the food for the current frequency energy.
In some embodiments of the invention, the parameters in each cooking sub-section further include an absorbance change preset value corresponding to each radio frequency heating module; and ending the current cooking subsection according to the rate of change of the absorption capacity of each food item comprises: an absorbance change value corresponding to each radio frequency heating module is calculated based on the first food absorption capacity and the last food absorption capacity corresponding to each radio frequency heating module. And when any absorptivity change value is larger than the corresponding absorptivity change preset value, ending the current cooking subsection. That is, when a plurality of radio frequency heating modules are turned on, and the absorption rate change value corresponding to any one radio frequency heating module is greater than the corresponding absorption rate change preset value, the current cooking sub-section can be ended. The sensitivity of the food to the energy frequency can drift along with the cooking process of the food, and the method has two tracking modes, wherein one mode is timing, namely the current cooking sub-section is ended when the execution duration of the cooking sub-section reaches the sub-section duration; the other is to judge the variation range of the absorption capacity. For example, if the initial absorption rate (i.e., the first food absorption capacity) is a and the current absorption rate (the last food absorption capacity) is b, the absorption rate variation value is (a-b)/a. And when the preset value of the absorption rate change is larger than the preset value of the absorption rate change, judging that the condition is satisfied, ending the current sub-segment, and entering the next sub-segment.
In some further embodiments of the present invention, after the last obtaining and determining step, if the absorption rate change value is greater than the absorption rate change preset value, the cooking sub-segment is immediately ended. In some preferable embodiments, after the last obtaining and determining step, if the absorption rate change value is greater than the absorption rate change preset value, the cooking sub-section is ended after the subsequent heating step is completed. That is, the calculation and judgment of the absorbance change value may be provided in the acquisition determining step, or may be provided after the heating step.
In some embodiments of the present invention, the food information may include the type of food, and the rf heating device may automatically cook the food according to the type of food, so that the heating effect is good. In some alternative embodiments of the invention, the food information includes at least a kind of the food and a weight of the food. The characteristic that the existing equipment has large storage capacity is fully utilized, food containing as much weight as possible and as many types as possible is heated in a reasonable taste, the effect is excellent, and the taste of a user is met.
In some embodiments of the present invention, before acquiring the cooking worksheet corresponding to the received food information, further comprising: and receiving a user operation instruction, wherein the user operation instruction comprises a starting instruction and a user-defined mode selection instruction. And if the user operation instruction is a starting instruction, detecting whether a door body of a heating cavity of the radio frequency heating equipment is closed, and if so, acquiring a cooking worksheet corresponding to the received food information. And if the user operation instruction is a user-defined mode selection instruction, setting the execution working mode as the working mode selected by the user so as to heat the food according to the working mode selected by the user. That is, the radio frequency heating apparatus of the embodiments of the present invention may include a user-defined mode and an automatic mode. The user can cook according to the preference of the user. Of course, for convenience, the start key can be directly pressed after the food information is input, so that the radio frequency heating equipment automatically works.
In some embodiments of the present invention, the food heating method of the rf heating apparatus further includes an initialization step and a power-on self-test step. The initialization step may include control center initialization, radio frequency system initialization, and setting the operating mode to a default mode. The power-on self-test step may specifically determine whether the radio frequency heating device is normal, for example, determine whether the detection unit is normal, and whether various components are normal. The food heating method of the radio frequency heating equipment further comprises the steps of detecting the state of the door body in the cooking process, and setting the starting state as failure and not lighting the radio frequency indicating lamp when the door body is in the opening state; or to interrupt or stop cooking during the cooking process. Further, after receiving a starting instruction, the door body is in a closed state, and the radio frequency indicator lamp is turned on to indicate that food heating is started. And after the food heating is finished, the radio frequency indicator lamp is turned off, and the radio frequency heating equipment is turned off.
In some embodiments of the present invention, each radio frequency heating module includes a frequency source, a switch matrix, an amplitude modulation unit, an amplifier unit, an input energy detection unit, and a feedback energy detection unit. Each frequency source is for generating a radio frequency signal. The multiple frequency source signals may have coherent characteristics. The switch matrix can be used for switching signal sources to realize single-frequency operation, and can also realize dual-frequency operation or multi-frequency operation. The amplitude modulation and phase modulation units can realize the important coverage of different areas in the heating cavity by energy through proper combination. The amplifier unit converts the power supply energy into radio frequency energy and outputs energy with certain power. The input energy detection unit is used for detecting the energy input into the heating cavity, and can comprise the sum of the energy absorbed by the food and the energy not absorbed. The feedback energy detection unit comprises a circulator in order to detect the amount of energy not absorbed by the food. The radio frequency heating device is internally designed with a high-efficiency and stable radio frequency amplifier, and in order to protect the amplifier to work stably, a circulator is designed between a load (food and an inner cavity) and the amplifier, and the circulator can separate energy input into the food from energy not absorbed by the food.
Thus, it should be appreciated by those skilled in the art that while a number of exemplary embodiments of the invention have been illustrated and described in detail herein, many other variations or modifications consistent with the principles of the invention may be directly determined or derived from the disclosure of the present invention without departing from the spirit and scope of the invention. Accordingly, the scope of the invention should be understood and interpreted to cover all such other variations or modifications.
Claims (7)
1. A method of heating food by a radio frequency heating apparatus comprising at least one radio frequency heating module; characterized in that the method for heating food comprises:
acquiring a cooking worksheet corresponding to the received food information, wherein the cooking worksheet is provided with a plurality of cooking subsections arranged in a preset sequence; the parameters in each cooking sub-segment at least comprise a sub-segment time length, starting information of each radio frequency heating module, a frequency deviation value of each radio frequency heating module and the amplitude and phase of each radio frequency heating module, so that each radio frequency heating module needing to be started works according to the corresponding amplitude and the corresponding phase in real time;
entering each cooking subsection in sequence according to the preset sequence; and is
In each of said cooking subsections:
an acquisition determining step: acquiring a plurality of energy absorption rates of heated food under radio frequency heating of a plurality of frequencies emitted by each radio frequency heating module to be started, determining the maximum energy absorption rate as the food absorption capacity, and determining the frequency corresponding to the maximum energy absorption rate as the main working frequency of the radio frequency heating module;
a heating step: enabling each radio frequency heating module to be started to heat for a preset time length in real time according to the corresponding main working frequency and the working frequency determined by the corresponding frequency deviation value; then returning to the step of obtaining and determining; and
and (5) finishing the steps: and ending the current cooking subsection when the execution time length of the cooking subsections reaches the subsection time length in the cooking subsections, or ending the current cooking subsections according to the change rate of each food absorption capacity.
2. The method for heating food with radio frequency heating apparatus of claim 1,
acquiring the energy absorption rate of the heated food under rf heating at each frequency emitted by each of the rf heating modules comprises:
acquiring input energy input into a heating cavity of the radio frequency heating equipment;
acquiring feedback energy fed back;
and calculating the energy absorption rate according to the input energy and the feedback energy.
3. The method for heating food with radio frequency heating apparatus of claim 1,
the parameters in each cooking sub-section further comprise preset values of absorbance change corresponding to each radio frequency heating module; and said ending the current cooking subsection in accordance with the rate of change of each of said food absorption capacities comprises:
calculating an absorbance change value corresponding to each radio frequency heating module according to the first food absorption capacity and the last food absorption capacity corresponding to each radio frequency heating module;
and when any one of the absorptivity change values is larger than the corresponding absorptivity change preset value, ending the current cooking sub-segment.
4. The method for heating food with radio frequency heating apparatus according to claim 1 or 2,
in each of said cooking sub-segments, and after ending the current cooking sub-segment, further comprising:
and judging whether the current cooking subsection is the last cooking subsection or not, if so, ending heating food, and otherwise, entering the next cooking subsection.
5. The method for heating food with radio frequency heating apparatus of claim 1,
the food information includes a kind of food; or the like, or, alternatively,
the food information includes a kind of food and a weight of the food.
6. The method for heating food by using radio frequency heating equipment according to claim 1, wherein before the step of obtaining the cooking worksheet corresponding to the received food information, the method further comprises:
receiving a user operation instruction, wherein the user operation instruction comprises a starting instruction and a user-defined mode selection instruction;
if the user operation instruction is the starting instruction, detecting whether a door body of a heating cavity of the radio frequency heating equipment is closed, and if so, entering a cooking worksheet corresponding to the received food information;
and if the user operation instruction is the user-defined mode selection instruction, setting the execution working mode as the working mode selected by the user so as to heat the food according to the working mode selected by the user.
7. The method for heating food with radio frequency heating apparatus of claim 1,
each radio frequency heating module comprises an input energy detection unit and a feedback energy detection unit, and the feedback energy detection unit comprises a circulator;
the number of the radio frequency heating modules is two.
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| CN111374561B (en) * | 2018-12-28 | 2023-06-16 | 浙江苏泊尔家电制造有限公司 | Cooking method and cooking appliance |
| CN111669860A (en) * | 2019-03-08 | 2020-09-15 | 九阳股份有限公司 | Semiconductor microwave heating equipment and control method thereof |
| CN111669859B (en) * | 2019-03-08 | 2023-05-02 | 九阳股份有限公司 | Semiconductor microwave heating equipment and control method thereof |
| CN111867169B (en) * | 2019-04-29 | 2022-12-20 | 青岛海尔智能技术研发有限公司 | Radio frequency heating control method based on double sources and double frequencies and radio frequency heating device |
| CN111867174B (en) * | 2019-04-29 | 2022-12-20 | 青岛海尔智能技术研发有限公司 | Power control method of radio frequency heating module and radio frequency heating device |
| CN112584566B (en) * | 2019-09-29 | 2023-09-19 | 青岛海尔智能技术研发有限公司 | Radio frequency heating control method and radio frequency heating appliance |
| CN113854841A (en) * | 2021-10-29 | 2021-12-31 | 广东美的厨房电器制造有限公司 | Drive chip and cooking utensil |
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| CN107432657A (en) * | 2016-05-26 | 2017-12-05 | 佛山市顺德区美的电热电器制造有限公司 | Cooking equipment and its cooking control method |
| CN107912964A (en) * | 2017-11-07 | 2018-04-17 | 佛山市云米电器科技有限公司 | The method and device of intelligent cooking |
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Effective date of registration: 20220308 Address after: 266101 Haier Industrial Park, 1 Haier Road, Laoshan District, Shandong, Qingdao Patentee after: QINGDAO HAIER SMART TECHNOLOGY R&D Co.,Ltd. Patentee after: Haier Zhijia Co., Ltd Address before: 266101 Haier Road, Laoshan District, Qingdao, Qingdao, Shandong Province, No. 1 Patentee before: QINGDAO HAIER SMART TECHNOLOGY R&D Co.,Ltd. |