CN210166337U - Meat maturity monitoring devices - Google Patents
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- CN210166337U CN210166337U CN201920384890.9U CN201920384890U CN210166337U CN 210166337 U CN210166337 U CN 210166337U CN 201920384890 U CN201920384890 U CN 201920384890U CN 210166337 U CN210166337 U CN 210166337U
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Abstract
The utility model provides a meat maturity monitoring device, including sensor and measuring circuit, the sensor includes first conductive part, first insulation portion and the second conductive part that sets gradually from one end to the other end, first conductive part with the second conductive part is through first insulation portion insulating connection; the measurement circuit measures a resistance value or a dielectric constant value of meat between the first conductive portion and the second conductive portion. The beneficial effects are as follows: the utility model discloses the resistance or the dielectric constant value of real-time supervision meat center department and then reach the maturity of meat, the monitoring result to the meat of arbitrary shape, thickness is all very accurate, consequently also more accurate to the judgement of the maturity of meat.
Description
Technical Field
The utility model relates to a meat maturity monitoring devices.
Background
The existing oven judges the meat maturity in the barbecue process mainly by controlling the combination time of temperature and humidity in the oven and empirical values to judge whether the meat is mature. If the meat is judged to be mature through the temperature in the oven, the taste of the mature meat is slightly related to the moisture content in the meat, but the existing single temperature sensor cannot detect the moisture content in the meat, so that the taste of the prepared meat is poor. If meat is broken through humidity in the oven and is mature, the moisture contained in meat with different volumes cannot be guaranteed to be consistent in baking by adopting a temperature parameter, and accurate judgment cannot be carried out.
As can be seen in fig. 6, it takes a long time for the meat to be well cooked (99%) when the internal temperature of the meat mass is greater than 80 ℃. That is, the meat maturity can hardly be judged according to the temperature value inside the meat, and experience is needed to determine the maturity from time according to the size of the meat, such as 10 minutes and 30 minutes, which is difficult to be accurate to 1 minute, and the deviation is very large. Therefore, a great deal of waste of meat processing time can be caused, and the maturity can not be ensured.
The Chinese utility model patent with application number CN 201810735289.X provides a monitoring method and a wireless thermometer for detecting the meat maturity, corresponding first temperature value and first roasting time are set according to the type and the maturity of meat, and the first temperature value and the first roasting time set for the same maturity of different meat are different; the first temperature value and the first roasting time which are automatically obtained by the same meat with different degrees of maturity are different; obtaining a real-time second temperature value and a second meat roasting time of the meat blocks according to the temperature change of the temperature detection points; when the second temperature value is equal to the first temperature value or the second barbecue time is equal to the first barbecue time, the wireless thermometer gives out an alarm prompt; the wireless thermometer comprises a probe assembly, a transmitter and a receiver; the probe assembly is used for detecting a temperature signal of food baked in the oven; the utility model discloses can realize setting up food maturity, and have the advantage of real-time supervision food temperature and detection food maturity, timely police dispatch newspaper.
The above patent judges the degree of ripeness of the food by time and temperature detection of the food, but does not consider that the taste of the meat after ripeness is greatly related to the amount of water in the meat, and the taste of the meat after preparation is poor.
SUMMERY OF THE UTILITY MODEL
An object of the utility model is to overcome prior art not enough, provide a meat maturity monitoring devices.
The utility model relates to a meat maturity monitoring devices, its technical scheme is:
a meat maturity monitoring device comprises a sensor and a measuring circuit, wherein the sensor comprises a first conductive part, a first insulating part and a second conductive part which are sequentially arranged from one end to the other end, and the first conductive part and the second conductive part are in insulation connection through the first insulating part;
the measurement circuit measures a resistance value or a dielectric constant value of meat between the first conductive portion and the second conductive portion.
The first conductive part is a cylinder, and the second conductive part and the first insulating part are both hollow tubes;
the first conductive part comprises a first monitoring section and a first connecting section which are coaxially arranged, one end of the first monitoring section is tapered, the other end of the first monitoring section is connected with the first connecting section, and the outer diameter of the first monitoring section is larger than that of the first connecting section;
the first insulating part is sleeved on the peripheral surface of the first connecting section and is abutted against the end surface of the first monitoring section close to one side of the first connecting section;
the second conductive part is sleeved on the outer peripheral surface of one side, far away from the first monitoring section, of the first insulating part.
The sensor further comprises a second insulating part, the second insulating part is a hollow pipe body, and the second insulating part is sleeved on the outer peripheral surface of one side, far away from the first monitoring section, of the second conducting part.
The second conductive part comprises a second monitoring section and a second connecting section, and the second insulating part is sleeved on the peripheral surface of the second connecting section.
Wherein the lengths of the first monitoring section and the second monitoring section along the axial direction are not less than 3 mm.
The outer diameters of the first conductive part, the second conductive part, the first insulating part and the second insulating part are all the same and are all 4-6 mm.
The temperature monitoring device is arranged in the hollow column of the first conductive part.
Wherein, one end of the first conductive part far away from the first insulating part is conical.
The measuring circuit comprises a resistance monitoring circuit, an analog-digital converter and a microprocessor;
the resistance monitoring circuit monitors a voltage between the first conductive part and the second conductive part;
the analog-digital converter receives the voltage value measured by the resistance monitoring circuit, converts the voltage value into a digital signal and sends the digital signal to the microprocessor;
and the microprocessor receives the signals sent by the analog-digital converter, calculates the resistance value of the meat and calculates the maturity of the meat.
The resistance monitoring circuit comprises a reference voltage source, a resistor R1, a resistor R2 and a resistor R3, and the resistance monitoring circuit and the sensor form a Wheatstone bridge.
Wherein the measuring circuit comprises a dielectric constant measuring circuit and a microprocessor, the dielectric constant measuring circuit comprises a capacitance-to-digital converter,
the capacitance digital converter monitors capacitance change between the first conductive part and the second conductive part, converts a monitoring result into a digital signal and sends the digital signal to the microprocessor;
and the microprocessor receives the signal sent by the capacitance-to-digital converter, converts the signal to obtain a dielectric constant value and calculates the maturity of the meat.
The capacitance-to-digital converter is an AD7150 chip, and one channel of the chip is communicated with the sensor.
The utility model discloses an implement including following technological effect:
the utility model discloses a temperature and resistance value or dielectric constant value that real-time supervision meat center department simultaneously and then reach the maturity of meat, the monitoring result to the meat of arbitrary shape, thickness is all very accurate, consequently also more accurate to the judgement of the maturity of meat, and the meat of preparation is also more delicious.
Drawings
Fig. 1 is a structural diagram of the meat maturity monitoring device of the present invention.
Fig. 2 is a resistance attenuation curve diagram of the meat ripening process of the ripeness monitoring device of the present invention, in which the horizontal axis is time and the vertical axis is resistance.
Fig. 3 is a dielectric constant attenuation curve diagram of the meat ripening process of the ripeness monitoring device of the present invention, in which the horizontal axis represents time and the vertical axis represents a dielectric constant value.
Fig. 4 is a circuit diagram of the monitoring resistance value of the doneness monitoring device of the present invention.
Fig. 5 is a circuit diagram of the present invention for measuring the dielectric constant value of the doneness monitoring device.
FIG. 6 is a graph showing the change of the meat maturity with time on the horizontal axis and the maturity (%) on the vertical axis.
In the figure, a first conductive part 1, a first monitoring section 11, a first connection section 12, a first insulation 2, a second conductive part 3, a second monitoring section 31, a second connection section 32, a second insulation 4, and a temperature monitoring device 5.
Detailed Description
The present invention will be described in detail with reference to the following embodiments and the accompanying drawings, wherein the described embodiments are only intended to facilitate the understanding of the present invention, and do not limit the present invention in any way.
The orientations described in the present application, such as up, down, left, right, and left, are convenient to use and described with reference to the drawings, and do not limit the scope of protection.
As shown in fig. 1 to 5, the meat sensor provided by this embodiment has the following technical solutions:
the sensor comprises a sensor and a measuring circuit, wherein the sensor comprises a first conductive part 1, a first insulating part 2 and a second conductive part 3 which are sequentially arranged from one end to the other end, and the first conductive part 1 and the second conductive part 3 are in insulating connection through the first insulating part 2; the measurement circuit determines the maturity of the meat by measuring a resistance value or a dielectric constant value of the meat between the first electrically conductive portion and the second electrically conductive portion. Thus, when the sensor is inserted into the center of meat during barbecuing, the meat is heated with the oven temperature, the water inside the broken cell walls is analyzed, and the resistance or dielectric constant formed by the first conductive part 1 and the second conductive part 3 is gradually reduced with the increase of the water, and the curves are shown in fig. 2 and 3. The moisture change condition of the meat in the baking process can be judged through the resistance value curve or the dielectric constant curve, and the maturity of the meat can be judged more accurately.
The first conductive part 1 is a cylinder, and the second conductive part 3 and the first insulating part 2 are both hollow tubes; the first conductive part 1 comprises a first monitoring section 11 and a first connecting section 12 which are coaxially arranged, one end of the first monitoring section 11 is conical, the other end of the first monitoring section 11 is connected with the first connecting section 12, and the outer diameter of the first monitoring section 11 is larger than that of the first connecting section 12; the first insulating part 2 is sleeved on the outer peripheral surface of the first connecting section 12 and abuts against the end surface of the first monitoring section 11 close to one side of the first connecting section 12; the second conductive part 3 is sleeved on the outer peripheral surface of one side of the first insulating part 2 far away from the first monitoring section 11. In this way, absolute insulation is ensured when the first and second conductive parts 1, 3 are not in use.
The monitoring device further comprises a second insulating part 4, wherein the second insulating part 4 is a hollow pipe body, and the second insulating part 4 is sleeved on the outer peripheral surface of one side, far away from the first monitoring section 11, of the second conductive part 3. In this way, the second insulating portion 4 can limit the length of the second conductive portion 3, and can be held on the second insulating portion 4 when the sensor is inserted, preventing electric shock and damage to the second conductive portion 3.
Wherein the first conductive part 1, the second conductive part 3, the first insulating part 2 and the second insulating part 4 have the same outer diameter, and are all 4-6 mm. Thus, the outer wall is smooth, reducing the resistance when inserting meat.
Wherein the second conductive part 3 comprises a second monitoring section 31 and a second connecting section 32, and the second insulating part 4 is sleeved on the outer peripheral surface of the second connecting section 32.
Wherein the lengths of the first monitoring section 11 and the second monitoring section 31 along the axial direction are not less than 3 mm. Therefore, the contact area is ensured, and the resistance value monitoring is accurate.
The temperature monitoring device comprises a first conductive part 1 and a temperature monitoring device 2, wherein the first conductive part 1 is a hollow cylinder, and the temperature monitoring device 2 is arranged in the hollow of the first conductive part 1. Guarantee that temperature monitoring device 5 is located the inside of meat, make the temperature monitoring result more accurate.
Preferably, the temperature monitoring device 5 is a thermocouple, which is arranged inside the first monitoring section 11, as close as possible to the tip of the cone.
Preferably, the first conductive part 1 and the second conductive part 3 are both made of metal. Therefore, the resistance value monitoring is accurate, the heat conduction is fast, and the temperature monitoring device 5 is accurate in monitoring.
Wherein, the one end that first electrically conductive part kept away from first insulating part is the toper, so, more laborsaving when making the sensor insert the meat center.
Example 1
As shown in fig. 4, on the basis of the foregoing specific embodiment, the measuring circuit includes a resistance monitoring circuit, an ADC analog-to-digital converter, and an MCU microprocessor;
the resistance monitoring circuit is used for monitoring the voltage between the first conducting part and the second conducting part;
the ADC is used for receiving the voltage value measured by the resistance monitoring circuit, converting the voltage value into a digital signal and sending the digital signal to the microprocessor;
and the MCU microprocessor is used for receiving the signals sent by the analog-digital converter, calculating the resistance value of the meat and calculating the maturity of the meat.
The resistance monitoring circuit comprises a reference voltage source VCC and high-precision resistors R1, R2 and R3, and the resistance monitoring circuit and the sensor Rx form a Wheatstone bridge;
the measurement principle is as follows: v1 is the Wheatstone bridge voltage difference, which is related to the reference voltage source VCC, the sensor Rx and the high precision resistors R1, R2 and R3, as shown in the following equation.
When the high precision resistors R1, R2 and R3 are fixed to the reference voltage source VCC, the voltage difference V1 is only associated with the sensor Rx, so the MCU microprocessor can calculate Rx from the above formula by measuring V1.
The control method of the oven meat maturity monitoring device comprises the steps of obtaining the resistance coefficient of meat, monitoring the resistance value of the meat between a first electric conduction part and a second electric conduction part in real time, calculating the maturity of the meat according to the resistance value, judging whether the maturity is greater than a threshold value or not, stopping heating if the maturity is greater than the threshold value, and continuing heating if the maturity is less than the threshold value;
the formula for calculating the maturity is as follows: rSS＝1-RR/KS；
Wherein: rSS-the degree of ripeness of the meat;
RR-a resistance value of the meat between the first electrically conductive portion and said second electrically conductive portion;
KSthe resistivity of meat.
The derivation method of the formula for calculating the maturity is as follows:
the method is used for accurately measuring the meat maturity in the meat roasting process, and mathematical analysis needs to be carried out on the heating and maturing process of the meat, namely a mathematical model is established. From the graph of fig. 3, it can be seen that the process of cooking meat is similar to the capacitive charging process, and therefore can be described by the following formula:
τR＝KT·VR/T (1)
wherein:
τR-time constant of meat;
t- -internal temperature of the meat monitored by the temperature monitoring device;
KT-heat transfer coefficient of meat;
VR-volume of meat;
with RSSRepresenting the degree of maturity of the meat, the following formula can be obtained:
wherein:
RSS-the degree of ripeness of the meat;
t- -heating time;
τR-time constant of meat;
wherein the content of the first and second substances,
wherein:
RR-the resistance value of the meat between the first electrical conductor and the second electrical conductor;
KS-the resistivity of meat;
substituting equation (3) into equation (2) yields:
RSS＝1-RR/KS(4)
as can be seen from the formula (4), the meat ripeness is related to the meat impedance RRThe smaller the size, the less the meat ripeness RSSThe closer to 1, i.e., the closer to 100% maturity.
Example 2
As shown in fig. 5, on the basis of the foregoing specific embodiment, the apparatus further includes a dielectric constant measuring circuit and a microprocessor, wherein the dielectric constant measuring circuit includes a capacitance-to-digital converter;
the capacitance digital converter is used for monitoring capacitance change between the first conductive part and the second conductive part, converting a monitoring result into a digital signal and generating the digital signal to the microprocessor;
and the microprocessor is used for receiving the signals sent by the capacitance digital converter, converting the signals to obtain a dielectric constant value and calculating the maturity of the meat.
The capacitance-to-digital converter is an AD7150 chip of ADI company, a dual-channel mode is adopted, a channel 1 measures the influence of environmental change on capacitance, a capacitance electrode of a channel 2 is inserted into a meat block, and the measured capacitance change is in direct proportion to the change of dielectric constant.
The AD7150 chip uploads the capacitance change of the double channels to a single chip Microcomputer (MCU) through I2C buses (SDA and SCL).
CIN1 is a capacitance measuring electrode of channel 1, and EXC1 is an excitation signal of channel 1;
CIN2 is the capacitance measuring electrode for channel 2 and EXC2 is the excitation signal for channel 2.
The control method of the meat doneness monitoring device of the oven comprises the steps of obtaining the capacitance coefficient of meat and the dielectric coefficient of the meat, monitoring the dielectric constant value epsilon of the meat between a first conductive part and a second conductive part in real time, calculating the doneness of the meat according to the dielectric constant value epsilon, judging whether the doneness is greater than a threshold value or not, stopping heating if the doneness is greater than the threshold value, and continuing heating if the doneness is less than the threshold value;
the formula for calculating the maturity is as follows:
RSS＝1–Kε·ε/KC
wherein:
RSS-the degree of maturity of the meat
ε - -the dielectric constant of the meat between the first and second electrically conductive portions
KεDielectric coefficient of meat
KCCapacitance coefficient of meat
The derivation method of the formula for calculating the maturity is as follows:
the method is used for accurately measuring the meat maturity in the meat roasting process, and mathematical analysis needs to be carried out on the heating and maturing process of the meat, namely a mathematical model is established. From the graph of fig. 6, it can be seen that the process of cooking meat is similar to the capacitive charging process, so it can be described by the following formula:
τR＝RR·CR(1)
wherein:
τRtime constant of meat
RRResistance of the meat mass
CRCapacitance of the meat mass
RR＝KT·VR/T (2)
CR＝ε·S/(4·π·k·d) (3)
Wherein:
epsilon- -dielectric constant of meat
S-capacitance sensor electrode area
k- -constant of electrostatic force, k- -8.9880X 10 in Nm/C (Newton-meter 2/Coulomb 2)
d-electrode spacing of capacitive sensor
T- -internal temperature of meat mass
KT-heat transfer coefficient of meat
VRVolume of meat mass
The constants of equations (2) and (3) are combined, and can be simplified as follows:
RR＝KR/T (4)
CR＝Kε·ε (5)
substituting equations (4) and (5) into (1) yields:
τR＝KR/T·Kε·ε (6)
wherein:
τRtime constant of meat
T- -internal temperature of meat mass
Kε-meatDielectric constant of
KRThe resistivity of the meat mass
Equation (6) illustrates that the time constant of meat is proportional to the dielectric constant of meat and inversely proportional to the internal temperature.
When the meat maturity is expressed by Rss, the following formula can be obtained:
wherein:
RSS-the degree of maturity of the meat
t- -heating time
τRTime constant of meat
From fig. 5, the formula can be derived:
wherein:
CRcapacitance of meat
KCCapacitance coefficient of meat
Substituting equations (5) and (8) into equation (7) yields:
RSS＝1–Kε·ε/KC(9)
as can be seen from the formula (9), the meat ripeness is related to the dielectric constant of meat, and the smaller the dielectric constant ε of meat, the lower the meat ripeness RSSThe closer to 1, i.e., the closer to 100% maturity.
It should be finally noted that the above embodiments are only intended to illustrate the technical solutions of the present invention, and not to limit the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solutions of the present invention can be modified or replaced with equivalents without departing from the spirit and scope of the technical solutions of the present invention.
Claims (12)
1. A meat maturity monitoring device is characterized by comprising a sensor and a measuring circuit, wherein the sensor comprises a first conductive part, a first insulating part and a second conductive part which are sequentially arranged from one end to the other end, and the first conductive part and the second conductive part are in insulation connection through a first insulating part;
the measurement circuit measures a resistance value or a dielectric constant value of meat between the first conductive portion and the second conductive portion.
2. A meat doneness monitoring device according to claim 1 wherein the first conductive portion is a cylindrical body and the second conductive portion and first insulating portion are hollow tubular bodies;
the first conductive part comprises a first monitoring section and a first connecting section which are coaxially arranged, one end of the first monitoring section is tapered, the other end of the first monitoring section is connected with the first connecting section, and the outer diameter of the first monitoring section is larger than that of the first connecting section;
the first insulating part is sleeved on the peripheral surface of the first connecting section and is abutted against the end surface of the first monitoring section close to one side of the first connecting section;
the second conductive part is sleeved on the outer peripheral surface of one side, far away from the first monitoring section, of the first insulating part.
3. The meat doneness monitoring device according to claim 2, wherein the sensor further comprises a second insulating portion, the second insulating portion is a hollow tube, and the second insulating portion is fitted over an outer peripheral surface of the second conductive portion on a side away from the first monitoring section.
4. A meat doneness monitoring device according to claim 3 wherein the second conductive section comprises a second monitoring section and a second connecting section, and the second insulating section is fitted over an outer peripheral surface of the second connecting section.
5. A meat doneness monitoring device according to claim 4 wherein the first and second monitoring sections are not less than 3mm in length in the axial direction.
6. A meat doneness monitoring device according to any of claims 3 to 5 wherein the outer diameters of the first electrically conductive portion, the second electrically conductive portion, the first insulating portion and the second insulating portion are all the same and are all 4 to 6 mm.
7. A meat doneness monitoring device according to claim 6 further comprising a temperature monitoring device, said first electrically conductive portion being a hollow cylinder, said temperature monitoring device being disposed within said hollow cylinder of said first electrically conductive portion.
8. A meat doneness monitoring device according to any of claims 1 to 5 and 7 wherein the end of the first conductive portion remote from the first insulating portion is tapered.
9. A meat doneness monitoring device according to any of claims 1 to 5 and 7 wherein the measuring circuit comprises a resistance monitoring circuit, an analog to digital converter and a microprocessor;
the resistance monitoring circuit monitors a voltage between the first conductive part and the second conductive part;
the analog-digital converter receives the voltage value measured by the resistance monitoring circuit, converts the voltage value into a digital signal and sends the digital signal to the microprocessor;
and the microprocessor receives the signals sent by the analog-digital converter, calculates the resistance value of the meat and calculates the maturity of the meat.
10. The meat doneness monitoring device of claim 9 wherein the resistance monitoring circuit comprises a reference voltage source, a resistor R1, a resistor R2 and a resistor R3, the resistance monitoring circuit and sensor forming a wheatstone bridge.
11. A meat doneness monitoring device according to any of claims 1 to 5 and 7 wherein the measuring circuit comprises a permittivity measuring circuit and a microprocessor, the permittivity measuring circuit comprising a capacitance to digital converter,
the capacitance digital converter monitors capacitance change between the first conductive part and the second conductive part, converts a monitoring result into a digital signal and sends the digital signal to the microprocessor;
and the microprocessor receives the signal sent by the capacitance-to-digital converter, converts the signal to obtain a dielectric constant value and calculates the maturity of the meat.
12. The meat doneness monitoring device of claim 11 wherein the capacitive-to-digital converter is an AD7150 chip, one channel of which communicates with the sensor.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110068594A (en) * | 2019-01-30 | 2019-07-30 | 北京奥特易电子科技有限责任公司 | A kind of ripe degree monitoring device of meat and control method |
| CN113483909A (en) * | 2021-06-30 | 2021-10-08 | 深圳市贝兔兔科技有限公司 | Temperature measuring probe |
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2019
- 2019-03-26 CN CN201920384890.9U patent/CN210166337U/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110068594A (en) * | 2019-01-30 | 2019-07-30 | 北京奥特易电子科技有限责任公司 | A kind of ripe degree monitoring device of meat and control method |
| CN113483909A (en) * | 2021-06-30 | 2021-10-08 | 深圳市贝兔兔科技有限公司 | Temperature measuring probe |
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Denomination of utility model: A meat maturity monitoring device Effective date of registration: 20220311 Granted publication date: 20200320 Pledgee: Bank of Nanjing Limited by Share Ltd. Beijing branch Pledgor: Autoeasy Electronic Technology Co.,Ltd. Registration number: Y2022110000053 |
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