EP0000955B1 - Method for browning foods in a microwave oven - Google Patents

Method for browning foods in a microwave oven Download PDF

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Publication number
EP0000955B1
EP0000955B1 EP78100788A EP78100788A EP0000955B1 EP 0000955 B1 EP0000955 B1 EP 0000955B1 EP 78100788 A EP78100788 A EP 78100788A EP 78100788 A EP78100788 A EP 78100788A EP 0000955 B1 EP0000955 B1 EP 0000955B1
Authority
EP
European Patent Office
Prior art keywords
relative humidity
microwave oven
fan speed
humidity
air
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.)
Expired
Application number
EP78100788A
Other languages
German (de)
French (fr)
Other versions
EP0000955A1 (en
Inventor
Ronald G. Buck
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Northrop Grumman Guidance and Electronics Co Inc
Original Assignee
Litton Systems Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Litton Systems Inc filed Critical Litton Systems Inc
Publication of EP0000955A1 publication Critical patent/EP0000955A1/en
Application granted granted Critical
Publication of EP0000955B1 publication Critical patent/EP0000955B1/en
Expired legal-status Critical Current

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    • 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

Definitions

  • the invention relates to a method for browning foods in a microwave oven, and more particularly, pertains to a method wherein food is located in a microwave cooking cavity and is, exposed to microwave energy, the humidity in the microwave cooking cavity is determined, a fan is used to exchange air between in-and- outside of the cooking cavity and a resistance heater is used to heat the air.
  • 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 is internal to the microwave oven heating cavity 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.
  • DE-B-14 92 600 refers to a heater of this kind and describes a method of handling foodstuff in which predetermined conditions of humidity and temperature of the air in the cooking cavity of the oven may be established.
  • the temperature and the humidity are pre-programed.
  • 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.
  • the invention as claimed is intended to provide a remedy.
  • a predetermined relative humidity in the microwave oven heating cavity is provided for a particular type of food.
  • the time dependent "in-situ" relative humidity is continuously sampled and stored.
  • the sampled relative humidity is compared against a predetermined relative humidity; if the sampled relative humidity is greater than the predetermined relative humidity, then adjustments are made in the fan speed, the air exchange rate being increased, or reset to its minimum value whereby in the latter case preheating of the air introduced into the microwave oven heating cavity is increased; and if the relative humidity is below the predetermined relative humidity, then action is taken to decrement the air exchange rate, or decrement the heat if the fan speed is already at its minimum value.
  • 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.
  • 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.
  • a humidity sensor and a temperature sensor may be positioned outside of the microwave oven heating cavity, the sensors are configured to sense 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.
  • the sensed relative humidity is greater or less than the predetermined ideal humidity and is not changing toward the 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.
  • 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 the relative humidity 12 is continued. If the relative humidity 14 is constant and equal to the predetermined relative humidity 18, then again no action is taken and sampling and storing the relative humidity 12 is continued. If the sampled and stored relative humidity 12 is increasing and greater than the predetermined relative humidity value 16, then the fan conditions 20 is checked for maximum speed. If the fan speed 20 is not maximum, a NO condition, then the air exchange rate 22 is incremented.
  • the fan speed 20 is maximum, a YES condition, then the fan speed 24 is reset and the heat 26 is incremented for the air being introduced at an entrance ventilation port of the microwave oven heating cavity.
  • the fan speed 30 is checked for minimum. If the fan speed 30 is not minimum, a NO condition, then the air exchange rate 22 is decremented, and sampling of the relatve humidity 12 continues. If the fan speed 30 is minimum, a YES condition, then the fan 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 predetermined relative humidity 18, then the fan 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 reactions 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 aluminium 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 microweoven 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 Fig. 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.
  • 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 the air exchange rate 22. If the fan is at maximum speed, then fan speed is reset 24 and the temperature 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 the air exchange rate 26 to bring the relative humidity of the microwave oven heating cavity value in line with the predetermined relative humidity value.
  • 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 20 is not satisfied, then the air 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.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • General Physics & Mathematics (AREA)
  • Engineering & Computer Science (AREA)
  • Automation & Control Theory (AREA)
  • Electric Ovens (AREA)

Description

  • The invention relates to a method for browning foods in a microwave oven, and more particularly, pertains to a method wherein food is located in a microwave cooking cavity and is, exposed to microwave energy, the humidity in the microwave cooking cavity is determined, a fan is used to exchange air between in-and- outside of the cooking cavity and a resistance heater is used to heat the air.
  • 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 is internal to the microwave oven heating cavity 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. DE-B-14 92 600 refers to a heater of this kind and describes a method of handling foodstuff in which predetermined conditions of humidity and temperature of the air in the cooking cavity of the oven may be established. The temperature and the humidity are pre-programed. By using this method, it is necessary to exactly predetermine the behaviour of the foodstuff during the cooking process to determine the "cooking program". Since, however, parameters as, for example, the weight of the foodstuff influence the time at which in the process of browning food the characteristic increase in humidity occurs, it is very difficult to achieve a proper program for this purpose. 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.
  • The invention as claimed is intended to provide a remedy. By this method a predetermined relative humidity in the microwave oven heating cavity is provided for a particular type of food. The time dependent "in-situ" relative humidity is continuously sampled and stored. The sampled relative humidity is compared against a predetermined relative humidity; if the sampled relative humidity is greater than the predetermined relative humidity, then adjustments are made in the fan speed, the air exchange rate being increased, or reset to its minimum value whereby in the latter case preheating of the air introduced into the microwave oven heating cavity is increased; and if the relative humidity is below the predetermined relative humidity, then action is taken to decrement the air exchange rate, or decrement the heat if the fan speed is already at its minimum value. 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. 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 temperature sensor may be positioned outside of the microwave oven heating cavity, the sensors are configured to sense 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 greater or less than the predetermined ideal humidity and is not changing toward the 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.
  • The invention as described in detail below with reference to the drawing which illustrates a flow chart of steps for a method including the steps according to the 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 the relative humidity 12 is continued. If the relative humidity 14 is constant and equal to the predetermined relative humidity 18, then again no action is taken and sampling and storing the relative humidity 12 is continued. If the sampled and stored relative humidity 12 is increasing and greater than the predetermined relative humidity value 16, then the fan conditions 20 is checked for maximum speed. If the fan speed 20 is not maximum, a NO condition, then the air exchange rate 22 is incremented. If the fan speed 20 is maximum, a YES condition, then the fan speed 24 is reset and the heat 26 is incremented 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 predetermined relative humidity 28, then the fan speed 30 is checked for minimum. If the fan speed 30 is not minimum, a NO condition, then the air exchange rate 22 is decremented, and sampling of the relatve humidity 12 continues. If the fan speed 30 is minimum, a YES condition, then the fan 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 predetermined relative humidity 18, then the fan 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 reactions 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 aluminium 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 microweoven 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 Fig. 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.
  • 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 the air exchange rate 22. If the fan is at maximum speed, then fan speed is reset 24 and the temperature 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 the air 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 20 is not satisfied, then the air 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.

Claims (2)

1. Method for browning foods in a microwave oven, including exposing food located in a microwave cooking cavity to microwave energy, determing the humidity in the microwave cooking cavity, and using a resistance heater to heat the air using a fan to exchange air between in-and outside of the cooking cavity, characterised in that the resistance heater and the fan are controlled by the humidity sensor in the following way:
(a) if relative humidity exceeds a predetermined value, the fan speed is checked and
(a) increased if it is not yet at its maximum value; whereas it is
(β) reset to a minimum value if it is already at its maximum value and the air heat supply is increased;
(b) if relative humidity is below the predetermined value, the fan speed is checked and
(a) decreased, if it is not yet at a minimum value whereas
(β) air heat supply is decreased if the fan speed is already at a minimum value.
2. Method of claim 1 characterised in that the predetermined relative humidity is stored in a programmable controller and that the controller receives input signals indicative of the oven relative humidity and generates output signals to adjust the fan speed and the air heat supply.
EP78100788A 1977-08-30 1978-08-30 Method for browning foods in a microwave oven Expired EP0000955B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US05/829,074 US4181744A (en) 1977-08-30 1977-08-30 Method of browning foods in a microwave oven
US829074 1977-08-30

Publications (2)

Publication Number Publication Date
EP0000955A1 EP0000955A1 (en) 1979-03-07
EP0000955B1 true 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)

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US (1) US4181744A (en)
EP (1) EP0000955B1 (en)
AU (1) AU520662B2 (en)
CA (1) CA1117190A (en)
DE (1) DE2861015D1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0066637A1 (en) * 1981-06-05 1982-12-15 Litton Systems, Inc. A method of browning food in a microwave oven
FR2645249A1 (en) * 1989-03-28 1990-10-05 Soremam Method and device for the automatic and preselected cooking of food

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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
DE3066585D1 (en) * 1979-07-20 1984-03-22 Matsushita Electric Ind Co Ltd Method of food heating control and apparatus therefor
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
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
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
US8375849B2 (en) 2009-09-01 2013-02-19 Manitowoc Foodservice Companies, Llc Method and apparatus for an air inlet in a cooking device

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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
GB1169166A (en) * 1966-01-03 1969-10-29 Microtherm Ltd Improvements in or relating to Heating Apparatus
US3654417A (en) * 1970-10-30 1972-04-04 Litton Precision Prod Inc Microwave oven including air flow system
SE361998B (en) * 1972-02-14 1973-11-19 Husqvarna Vapenfabriks Ab
US4011428A (en) * 1975-03-24 1977-03-08 Essex International, Inc. Microwave oven timer and control circuit
US4097707A (en) * 1975-05-20 1978-06-27 Matsushita Electric Industrial Co., Ltd. Apparatus for controlling heating time utilizing humidity sensing
AU498357B2 (en) * 1976-02-17 1979-03-08 Matsushita Electric Industrial Co., Ltd. Heating control apparatus

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0066637A1 (en) * 1981-06-05 1982-12-15 Litton Systems, Inc. A method of browning food in a microwave oven
FR2645249A1 (en) * 1989-03-28 1990-10-05 Soremam Method and device for the automatic and preselected cooking of food

Also Published As

Publication number Publication date
DE2861015D1 (en) 1981-11-26
EP0000955A1 (en) 1979-03-07
AU3930778A (en) 1980-03-06
US4181744A (en) 1980-01-01
CA1117190A (en) 1982-01-26
AU520662B2 (en) 1982-02-18

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