EP0000955A1 - Method for browning foods in a microwave oven - Google Patents
Method for browning foods in a microwave oven Download PDFInfo
- Publication number
- EP0000955A1 EP0000955A1 EP78100788A EP78100788A EP0000955A1 EP 0000955 A1 EP0000955 A1 EP 0000955A1 EP 78100788 A EP78100788 A EP 78100788A EP 78100788 A EP78100788 A EP 78100788A EP 0000955 A1 EP0000955 A1 EP 0000955A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- humidity
- relative humidity
- oven
- food
- microwave
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 230000003247 decreasing effect Effects 0.000 claims abstract description 9
- 238000012544 monitoring process Methods 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 description 49
- 238000011065 in-situ storage Methods 0.000 description 12
- 238000005070 sampling Methods 0.000 description 10
- 230000036962 time dependent Effects 0.000 description 8
- 230000007613 environmental effect Effects 0.000 description 6
- 238000009423 ventilation Methods 0.000 description 5
- 230000007423 decrease Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000010420 art technique Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- TWNQGVIAIRXVLR-UHFFFAOYSA-N oxo(oxoalumanyloxy)alumane Chemical compound O=[Al]O[Al]=O TWNQGVIAIRXVLR-UHFFFAOYSA-N 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Images
Classifications
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/647—Aspects related to microwave heating combined with other heating techniques
- H05B6/6482—Aspects related to microwave heating combined with other heating techniques combined with radiant heating, e.g. infrared heating
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D22/00—Control of humidity
- G05D22/02—Control of humidity characterised by the use of electric means
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
- H05B6/645—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using temperature sensors
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
- H05B6/6458—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using humidity or vapor sensors
Landscapes
- Physics & Mathematics (AREA)
- Electromagnetism (AREA)
- General Physics & Mathematics (AREA)
- Engineering & Computer Science (AREA)
- Automation & Control Theory (AREA)
- Electric Ovens (AREA)
Abstract
Description
- The present invention relates generally to improvements in a method for microwave cooking, and more particularly, pertains to a new and improved method for browning in a microwave oven wherein the relative humidity is strictly controlled within the environment of the microwave heating cavity for browning of a particular food.
- In the field of microwave ovens it has been a general practice to employ non-microwave techniques to achieve the browning of foods in microwave oven heating cavities. Such prior art devices have been unsatisfactory in defeating the main purpose of "cool" microwave heating energy by having a higher cooking temperature within the microwave heating cavity to brown foods in addition to requiring extra energy to accomplish the browning of foods.
- There are many techniques currently utilized in the marketplace to accomplish browning of foods in the microwave heating cavity. One such prior art device is the resistance heater, commonly known in the art as the Calrod, which is energized in combination with or in addition to the microwave heating. The resistance heater internal to the microwave oven heating cavity presents a higher temperature within the microwave oven heating cavity, consumes a generous quantity of electrical power, and presents a certain safety hazard to one reaching inside the microwave oven heating cavity when the resistance heating rod has not yet cooled down. Another type of prior art technique used in browning is preheating the air prior to the introduction of the preheated air through the entrance ventilation port of the microwave oven heating cavity. This preheating of the air requires additional heating structure external to the microwave oven heating cavity in addition to consuming amounts of electrical power. An additional type of prior art heating device is the browning dish which has a chemical composition that is excited and generates heat upon irradiation by microwave energy. These dishes are somewhat unsatisfactory in that they maintain a certain temperature above that of the microwave oven heating cavity in addition to requiring one to turn the foodstuffs, stir the foodstuffs, or cover the foodstuffs with the use of the browning dish. All of the above techniques are unsatisfactory in that an additional device is required to further brown the foodstuffs in addition to the heating performed by the microwave energy. These devices obviate the primary advantage of "coolness" of microwave energy in microwave cooking of food in the microwave oven cooking cavity.
- This invention, a method of browning in a microwave oven, overcomes the disadvantages of the prior art by providing a method of browning in a microwave oven heating cavity by maintaining the relative humidity at a predetermined set value.
- The present invention obviates the foregoing disadvantages of the prior art by providing a method of browning in a microwave oven heating cavity by maintaining a predetermined relative humidity in the microwave oven heating cavity for a particular type of food.
- According to the preferred embodiment of the present invention, there is provided a method of browning in a microwave oven heating cavity comprising the steps of continuously sampling and storing the time dependent "in-situ" relative humidity; comparing the sampled relative humidity against a predetermined relative humidity; if the sampled relative humidity is increasing and is less than or equal to the predetermined relative humidity value, then no action is taken; if it is greater than the predetermined relative humidity, then adjustments are made in the fan speed, the air exchange rate, or preheating of the air introduced into the microwave oven heating cavity; and if the relative humidity is decreasing from the predetermined relative humidity, then action is taken to decrement the air exchange rate, decrement the heat, or reset the fan speed. The humidity is sensed by a humidity sensor positioned to sense the time dependent "in-situ" environmental relative humidity condition of the microwave oven heating cavity giving an "in-situ" sensing of the microwave oven heating cavity.
- A significant aspect and feature of the present invention is the ability to brown foods being cooked in a microwave oven heating cavity by maintaining a predetermined relative humidity in the microwave oven heating cavity.
- An object of the present invention is to provide a method for continuously sampling and storing the time dependent "in-situ" relative humidity with relation to a predetermined relative humidity. The term "in-situ" as used in this application is defined as the actual time dependent environmental conditions which exist in the environment surrounding the food product which is located and cooked in the microwave oven heating cavity. Although in the present invention, a humidity sensor and a a temperature sensor may be positioned outside of the microwave oven heating cavity, the sensors are configured to sensi the "in-situ" environmental conditions of the microwave oven heating cavity and provide "in-situ" signal information of the environmental conditions of the microwave oven heating cavity to a programmable controller controlling the microwave oven. If the sensed relative humidity is increasing and is less than or equal to the predetermined relative humidity, then no action is taken and sampling is continued. Similarly, no action is taken and sampling continues if the sensed relative humidity is greater than the predetermined relative humidity and is decreasing. However, in those cases where the humidity is greater or less than the predetermined ideal humidity and is not changing toward that predetermined ideal, then it is necessary to make adjustments in the fan speed, the air exchange rate, or the heat rate of air being introduced into the interior of the microwave oven heating cavity through the entrance ventilation port.
- Other objects and many of the attendant advantages of this invention will be readily appreciated as the same becomes better understood by reference to the following detailed description when considered in connection with the accompanying drawing, in which like reference numerals designate like elements through out the figure thereof and wherein:
- FIGURE 1 illustrates a flow chart of the steps for the method of browning in a microwave oven.
- Figure 1 illustrates a flow chart of the steps for a method of browning in a microwave oven in accordance with the present invention. The method is commenced by
start program 10 and then sampling and storing the time dependent "in-situ"relative humidity 12 of a microwave oven heating cavity of a microwave oven. If the relative humidity 14 is increasing but less than or equal to a predetermined relative humidity 16, then no action is taken and sampling and storing of therelative humidity 12 is continued. If the relative humidity 14 is constant and equal to the predeterminedrelative humidity 18, then again no action is taken and sampling and storing therelative humidity 12 is continued. If the sampled and storedrelative humidity 12 is increasing and greater than the predetermined relative humidity value 16, then thefan conditions 20 is checke for maximum speed. If thefan speed 20 is not maximum, a NO condition, then theair exchange rate 22 is incremented. If thefan speed 20 is maximum, a YES condition, then the fan speed 24 is reset and theheat 26 is increments for the air being introduced at an entrance ventilation port of the microwave oven heating cavity. If the relative humidity 14 is decreasing and is less than or equal to the predeterminedrelative humidity 28, then thefan speed 30 is checked for minimum. If thefan speed 30 is not minimum, a NO condition, then theair exchange rate 22 is decremented, and sampling of therelative humidity 12 continues. If thefan speed 30 is minimum, a YES condition, then thefan speed 34 is reset and the heat of the air being introduced at the entrance ventilation port of the microwave oven heating cavity is decremented 36. If the sampled and sensed humidity 14 is constant, but less than the predeterminedrelative humidity 18, then thefan speed 30 is checked for a minimum condition. - Relative humidity in air results from the partial vapor pressure at the food surface equalizing with the partial vapor pressure of the air in the microwave oven heating cavity during microwave cooking. Browning reaction are usually slow at low humidities and increase to a maximum in the range of intermediate moisture. Beyond the range of intermediate moisture, the browning reactions decrease. The basic premise of browning in a microwave oven is to maintain the predetermined relative humidity in the intermediate moisture range.
- The controlling of the humidity for browning of food such as cookies, cakes, pastries, pizza, french fries, etc. is particularly beneficial during the heating of the foods with microwave energy. This method revolves around the basic premise of sampling and storing the relative humidity and checking to see whether the sampled relative humidity is constant, increasing or decreasing from the predetermined relative humidity.
- The method is implemented in accordance with the flow chart of Figure 1 as an algorithm stored in a programmable controller such as an Intel 8080 Microprocessor. The algorithm of Figure 1 maintains the predetermined relative humidity in the microwave oven heating cavity.
- An aluminum oxide humidity sensor, such as a Thunder Scientific TC-2000 Humidity Measurement Module, is positioned adjacent to and by the exit ventilation port to the exterior side of the microwave oven heating cavity for way of example and for purposes of illustration only, to sense the time dependent "in-situ" environmental conditions internal to the microwave oven heating cavity. The sensor is positioned to sense the time dependent "in-situ" environmental conditions of the microwave oven heating cavity and is electromagnetically isolated from the microwave oven heating cavity. The humidity sensor is connected to the programmable controller having the steps of the algorithm of Figure 1 stored in the memory of the programmable controller. The programmable controller connects to the microwave power source power supply and the air exchange fan speed and heating circuits. J
- If the sampled time dependent "in-situ" relative humidity is increasing and is less than or equal to the predetermined relative humidity, then no action is needed and sampling and storing of the
relative humidity 12 is continued. - If the sampled relative humidity is constant and greater than the predetermined relative humidity or increasing and is greater than the predetermined relative humidity, then it is necessary to decrease the relative humidity within the microwave oven heating cavity. First, the fan speed pushing air through the microwave oven heating cavity is checked to see if a
maximum condition 20 is satisfied. If it is not, then the speed of the fan is increased to increment theair exchange rate 22. If the fan is at maximum speed, then the fan speed is reset 24 and the air being introduced into the microwave oven heating cavity is incremented 26 by such devices as a resistance heater, an infrared lamp, or a Calrod. If the humidity continues to increase, then the fan speed 24 is increased to increment theair exchange rate 26 to bring the relative humidity of the microwave oven heating cavity value in line with the predetermined relative humidity value. - If the sampled relative humidity decreases from the predetermined relative humidity and it is less than or equal to the predetermined relative humidity, it is necessary to increase the relative humidity in the microwave oven heating cavity. If the fan speed
minimum condition 30 is not satisfied, then theair exchange rate 32 is decremented. If the fan speed is minimum 34, then the heat being introduced into the microwave oven heating cavity is decremented 36. - By maintaining the proper desired relative humidity in the interior of the microwave oven heating cavity which is sensed "in-situ" for the microwave oven heating cavity, browning of the food occurs no matter what the doneness of the food. An operator of the oven only needs to know the predetermined relative humidity required to brown a particular type of food and by maintaining the predetermined relative humidity, browning occurs which carries through to the underside surface of the food such as meat.
- Various modifications may be contemplated for the method of browning foods in a microwave oven.
- Having thus described the invention, there is claimed as new and desired to be secured by Letters Patent:
Claims (10)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US829074 | 1977-08-30 | ||
US05/829,074 US4181744A (en) | 1977-08-30 | 1977-08-30 | Method of browning foods in a microwave oven |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0000955A1 true EP0000955A1 (en) | 1979-03-07 |
EP0000955B1 EP0000955B1 (en) | 1981-09-02 |
Family
ID=25253452
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP78100788A Expired EP0000955B1 (en) | 1977-08-30 | 1978-08-30 | Method for browning foods in a microwave oven |
Country Status (5)
Country | Link |
---|---|
US (1) | US4181744A (en) |
EP (1) | EP0000955B1 (en) |
AU (1) | AU520662B2 (en) |
CA (1) | CA1117190A (en) |
DE (1) | DE2861015D1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4379964A (en) * | 1979-07-20 | 1983-04-12 | Matsushita Electric Industrial Co., Ltd. | Method of food heating control by detecting liberated gas or vapor and temperature of food |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5596838A (en) * | 1979-01-17 | 1980-07-23 | Sharp Corp | Cooking system |
JPS55100683A (en) * | 1979-01-25 | 1980-07-31 | Sharp Kk | Cooking device |
JPS55112938A (en) * | 1979-02-23 | 1980-09-01 | Sharp Corp | Cooking device |
JPS5640029A (en) * | 1979-09-07 | 1981-04-16 | Matsushita Electric Ind Co Ltd | Method and apparatus for controlling food heating |
JPS5688501A (en) * | 1979-12-21 | 1981-07-18 | Matsushita Electric Ind Co Ltd | Heater |
ATE22769T1 (en) * | 1981-06-05 | 1986-10-15 | Litton Systems Inc | METHOD OF BROWNING FOOD IN A MICROWAVE OVEN. |
US4547642A (en) * | 1983-01-03 | 1985-10-15 | General Electric Company | Combination microwave and thermal self-cleaning oven with an automatic venting arrangement |
US4963376A (en) * | 1986-09-29 | 1990-10-16 | Nabisco Brands, Inc. | Food coating compositions and methods for their use in microwave cooking |
US4933196A (en) * | 1987-10-27 | 1990-06-12 | The Pillsbury Company | Controlling the texture of microwave brownies |
FR2645249B1 (en) * | 1989-03-28 | 1991-06-28 | Soremam | METHOD AND DEVICE FOR AUTOMATIC AND PRESET SELECTED COOKING |
US5109956A (en) * | 1989-05-26 | 1992-05-05 | Nunzio's Pizza, Inc. | Food preparation and delivery apparatus and method |
US6689996B2 (en) * | 2001-12-07 | 2004-02-10 | Samsung Electronics Co., Ltd. | Microwave oven and method of controlling thereof |
US8173188B2 (en) * | 2008-02-07 | 2012-05-08 | Sharp Kabushiki Kaisha | Method of controlling heating cooking apparatus |
WO2011028729A1 (en) | 2009-09-01 | 2011-03-10 | Manitowoc Foodservice Companies, Llc | Method and apparatus for an air inlet in a cooking device |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1090798B (en) * | 1958-10-14 | 1960-10-13 | Siemens Elektrogeraete Gmbh | High frequency radiation focus |
DE1492600A1 (en) * | 1964-02-03 | 1970-03-26 | Cryodry Corp | Method and device for treating substances with microwaves |
US3654417A (en) * | 1970-10-30 | 1972-04-04 | Litton Precision Prod Inc | Microwave oven including air flow system |
FR2312067A1 (en) * | 1975-05-20 | 1976-12-17 | Matsushita Electric Ind Co Ltd | HEATING TIME ADJUSTMENT DEVICE BY HUMIDITY DETECTION |
US4011428A (en) * | 1975-03-24 | 1977-03-08 | Essex International, Inc. | Microwave oven timer and control circuit |
DE2706367A1 (en) * | 1976-02-17 | 1977-08-25 | Matsushita Electric Ind Co Ltd | DEVICE FOR HEATING CONTROL THROUGH MOISTURE DETERMINATION |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1169166A (en) * | 1966-01-03 | 1969-10-29 | Microtherm Ltd | Improvements in or relating to Heating Apparatus |
SE361998B (en) * | 1972-02-14 | 1973-11-19 | Husqvarna Vapenfabriks Ab |
-
1977
- 1977-08-30 US US05/829,074 patent/US4181744A/en not_active Expired - Lifetime
-
1978
- 1978-08-28 AU AU39307/78A patent/AU520662B2/en not_active Expired
- 1978-08-29 CA CA000310265A patent/CA1117190A/en not_active Expired
- 1978-08-30 DE DE7878100788T patent/DE2861015D1/en not_active Expired
- 1978-08-30 EP EP78100788A patent/EP0000955B1/en not_active Expired
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1090798B (en) * | 1958-10-14 | 1960-10-13 | Siemens Elektrogeraete Gmbh | High frequency radiation focus |
DE1492600A1 (en) * | 1964-02-03 | 1970-03-26 | Cryodry Corp | Method and device for treating substances with microwaves |
US3654417A (en) * | 1970-10-30 | 1972-04-04 | Litton Precision Prod Inc | Microwave oven including air flow system |
US4011428A (en) * | 1975-03-24 | 1977-03-08 | Essex International, Inc. | Microwave oven timer and control circuit |
FR2312067A1 (en) * | 1975-05-20 | 1976-12-17 | Matsushita Electric Ind Co Ltd | HEATING TIME ADJUSTMENT DEVICE BY HUMIDITY DETECTION |
DE2706367A1 (en) * | 1976-02-17 | 1977-08-25 | Matsushita Electric Ind Co Ltd | DEVICE FOR HEATING CONTROL THROUGH MOISTURE DETERMINATION |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4379964A (en) * | 1979-07-20 | 1983-04-12 | Matsushita Electric Industrial Co., Ltd. | Method of food heating control by detecting liberated gas or vapor and temperature of food |
Also Published As
Publication number | Publication date |
---|---|
DE2861015D1 (en) | 1981-11-26 |
US4181744A (en) | 1980-01-01 |
CA1117190A (en) | 1982-01-26 |
EP0000955B1 (en) | 1981-09-02 |
AU3930778A (en) | 1980-03-06 |
AU520662B2 (en) | 1982-02-18 |
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