EP0000958A1 - Verfahren zum Kochen von nicht-flüssigen Nahrungsmitteln in einem Mikrowellenofen - Google Patents

Verfahren zum Kochen von nicht-flüssigen Nahrungsmitteln in einem Mikrowellenofen Download PDF

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Publication number
EP0000958A1
EP0000958A1 EP78100792A EP78100792A EP0000958A1 EP 0000958 A1 EP0000958 A1 EP 0000958A1 EP 78100792 A EP78100792 A EP 78100792A EP 78100792 A EP78100792 A EP 78100792A EP 0000958 A1 EP0000958 A1 EP 0000958A1
Authority
EP
European Patent Office
Prior art keywords
time
humidity
meat
microwave oven
food
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
Application number
EP78100792A
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English (en)
French (fr)
Other versions
EP0000958B1 (de
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
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Filing date
Publication date
Application filed by Litton Systems Inc filed Critical Litton Systems Inc
Publication of EP0000958A1 publication Critical patent/EP0000958A1/de
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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
    • H05B6/6447—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
    • 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

Definitions

  • the present invention relates generally to improvements in a method of cooking in a microwave oven, and more particularly, pertains to a new and improved method for determining the optimum time to turn meats in a microwave oven.
  • This invention a method for determining the optimum time for turning meats in a microwave oven, overcomes the disadvantages of the prior art devices by providing an accurate method for determining when the meat is to be turned over, in addition to taking into account the continuity through an increment for the time that the cook opens the door of the microwave oven, turns the meat over, and closes the door to resume microwave heating.
  • the present invention obviates the foregoing disadvantages of the prior art by providing a method for determining the optimum time when meat is to be turned over in a microwave oven.
  • a method for determining the optimum time when the meat is to be turned over in a microwave oven having the steps of checking to see whether the humidity is increasing or whether the humidity is remaining constant in the microwave oven heating cavity; upon sensing a constant absolute humidity condition, indicate to the cook to turn the meat over; storing the time difference that the door is open and closed, and lowering the duty cycle on again resuming microwave cooking.
  • a significant aspect and feature of the present invention is a step which handles the time discontinuity where the cook is turning the meat over when the microwave oven door is open.
  • This method takes the time discontinuity where the cook is turning the meat over when the microwave oven door is open.
  • This method takes the time discontinuity into account and increments the temperature by a small factor of x degrees centigrade per second for the time period that the door is open and microwave cooking of the food is not taking place.
  • Figure 1 illustrates a flow chart of the steps for the method of determining the optimum time to turn meats in a microwave oven in accordance with the present invention showing a start program condition 10.
  • the program proceeds to determine whether absolute humidity is either constant or increasing with respect to the previous sensed and sampled absolute humidity. If an absolute humidity condition 14 is increasing, the program recycles itself returning to start program 10 and again determining absolute humidity. If the humidity condition 14 is constant, an indication condition 16 is given to the cook to turn the meat over such as through a front panel light on the control panel of the microwave oven in addition to an audible alarm as required.
  • a set flag condition 20 occurs and the program again recycles itself returning to start program 10.
  • a YES flag set 12 condition exists and the program returns to start program 10
  • sensing and sampling of the humidity 14 the indication to the cook to turn the meat over 16, and the door open 18 is skipped by the YES flag set 12 condition.
  • a store t n 22 of the door open time occurs.
  • an increment of T(t ) by x degrees centigrade per second 26 for the time that the door is left opened is taken into account.
  • the reset duty cycle 34 of the microwave power supply occurs for a predetermined cooking algorithm and the program again restarts at start program 10.
  • the algorithm senses when the food is cooked to internal doneness. If the door is not closed within a predetermined time interval and a YES time out 28 condition exists, then there is an indication to the cook to close door 30 condition. Again, there is an increment of T(t ) by x degrees centigrade per second for the time that the door remains open. If the NO door closed 24 condition and the NO time out 28 condition occurs, the program continues to the increment T(t n ) 26 condition when the door is closed before the YE S time out 28 condition occurs, otherwise the program proceeds to indicate to the cook to close door condition 30.
  • the "characteristic humidity curve" 36 of absolute humidity in grams per cubic meter versus cooking time in seconds of Figure 2 is determined by sensing the time dependent "in-situ” humidity and temperature environmental conditions of the microwave oven heating cavity during microwave cooking for a particular type of food.
  • the time dependent "in-situ” environmental conditions are defined as the sensed humidity and temperature conditions of the microwave oven heating cavity by humidity and temperature sensors.
  • 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 such as thin meat which is located in 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 conditons 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.
  • Each particular food has its own particular "characteristic humidity curve", h o is the initial absolute humidity and hx is the peak absolute humidity at time, tx for the "characteristic humidity curve" 36 of figure 2.
  • the "characteristic humidity curve" 36 of figure 2 can be approximated as a three segment 38, 40 and 42 piecewise linear curve prior to time tx.
  • the slope of the first segment 38 of the three segment piecewise linear curve is proportional to the rise in surface temperature of the food up to one hundred degrees centigrade. Once the hottest section of the surface has reached one hundred degrees centigrade which occurs at the change of slope 44, the humidity increases rapidly as illustrated by the slope of the second segment 40 of the three segment piecewise linear curve which is due to the "latent heat of vaporization" of the food.
  • the change of slope 46 is indicative of the beginning of the surface temperature of the food reaching equilibrium.
  • the slope of the third segment 42 of the three segment piecewise linear curve from points 46 to 48 is equilibrium of the surface temperature of the food occuring.
  • the "characteristic humidity curve” peaks out at 48 and plateaus indicating the surface of the food has reached one hundred degrees centigrade.
  • Point 48 on the “characteristic humidity curve” of figure 2 also indicate cook to "turn over” 16 condition on the flow chart of figure 1, is the optimum time to turn the meat or food over as complete temperature equilibrium is reached.
  • the method of optimum time to turn meats in a microwave oven can be implemented as an algorithm in accordance with the flow chart of figure 1 with the algorithm of the flow chart stored in a programmable controller such as an Intel 8080 microprocessor.
  • An aluminum oxide humidity sensor such as a Thunder Scientific TC-2000 Humidity Measurement Module, and a temperature sensor, such as a National Semiconductor Corporation 5700 Temperature Transducer, are positioned adjacent to and by the exterior of the exit ventilation port for way of example and purposes of illustration only of the microwave heating oven cavity to sense the time dependent "in-situ” humidity and temperature environmental conditions in the microwave oven heating cavity and connect to the programmable controller.
  • the sensors are positioned to sense the time dependent "in-situ” environmental conditions of the microwave oven heating cavity and are electromagnetically isolated from the microwave oven heating cavity.
  • the programmable controller contains-an algorithm to convert the sensed and sampled relative humidity as required for the humidity h(t n ) 14 condition in the flow chart of figure 1. Further, the programmable controller connects to the microwave power source power supply, the air exchange control and the indication controls on the front panel of the microwave oven to indicate "Turn Food Over" 16 and "Time Out” 28 conditions.
  • the algorithm of figure 1 stored in the memory of the programmable controller indicates whether the absolute humidity is increasing or constant 14. If a constant absolute humidity 14 condition exists, the programmable controller indicates to the cook through a "Turn Food Over" control in the microwave oven to turn the food such as meat where the one hundred centigrade equilibrium point 48 of figure 2 is reached.
  • the programmable controller upon detecting the YES door open 18 condition stores the time t n 22 that the oven door is opened and if a NO door open 18 condition exists, a set flag 20 condition occurs.
  • the programmable controller through the algorithm monitors to determine how long it takes the cook to close the door 24. If the door close 24 is not completed within a predetermined set time, the time out 28 condition occurs giving an indication to the cook to close the door 30.
  • the temperature of the food is incremented 26 by x degrees centigrade per second for the time that the door remained open. In practice, the incrementation factor is approximately equal to the rate of heating prior to the opening of the door and this factor is computed by an algorithm for the computation of meat temperature.
  • the duty cycle reset 34 is performed by the programmable controller to a lower duty cycle taking into account the temperature increment adjustment performed at block 26.

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  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Engineering & Computer Science (AREA)
  • Automation & Control Theory (AREA)
  • Electromagnetism (AREA)
  • Control Of High-Frequency Heating Circuits (AREA)
  • Electric Ovens (AREA)
EP78100792A 1977-08-30 1978-08-30 Verfahren zum Kochen von nicht-flüssigen Nahrungsmitteln in einem Mikrowellenofen Expired EP0000958B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US829077 1977-08-30
US05/829,077 US4166137A (en) 1977-08-30 1977-08-30 Method of determining the optimum time to turn meats in a microwave oven

Publications (2)

Publication Number Publication Date
EP0000958A1 true EP0000958A1 (de) 1979-03-07
EP0000958B1 EP0000958B1 (de) 1981-05-13

Family

ID=25253460

Family Applications (1)

Application Number Title Priority Date Filing Date
EP78100792A Expired EP0000958B1 (de) 1977-08-30 1978-08-30 Verfahren zum Kochen von nicht-flüssigen Nahrungsmitteln in einem Mikrowellenofen

Country Status (5)

Country Link
US (1) US4166137A (de)
EP (1) EP0000958B1 (de)
AU (1) AU517122B2 (de)
CA (1) CA1094647A (de)
DE (1) DE2860700D1 (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2692461A1 (fr) * 1992-05-29 1993-12-24 Toshiba Kk Appareil de cuisson et procédé pour sa mise en Óoeuvre.

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4345145A (en) * 1980-05-19 1982-08-17 General Electric Company User programmable control system for toaster oven appliance
US4547642A (en) * 1983-01-03 1985-10-15 General Electric Company Combination microwave and thermal self-cleaning oven with an automatic venting arrangement
US4496817A (en) * 1983-07-07 1985-01-29 General Electric Company Automatic fire detection for a microwave oven
US4590349A (en) * 1984-05-07 1986-05-20 James River-Dixie/Northern, Inc. Microwave cooking carton for browning and crisping food on two sides
JPS62135398U (de) * 1986-02-19 1987-08-26
KR100205929B1 (ko) * 1997-06-19 1999-07-01 전주범 전자렌지의 캐비티램프 제어방법
CN110326979B (zh) * 2019-05-24 2021-01-08 广州国为食品有限公司 利用具备加湿功能的食材热处理装置热处理食材的方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1090798B (de) * 1958-10-14 1960-10-13 Siemens Elektrogeraete Gmbh Hochfrequenz-Strahlungsherd
US3654417A (en) * 1970-10-30 1972-04-04 Litton Precision Prod Inc Microwave oven including air flow system
FR2312067A1 (fr) * 1975-05-20 1976-12-17 Matsushita Electric Ind Co Ltd Dispositif de reglage de la duree de chauffage par detection de l'humidite
US4011428A (en) * 1975-03-24 1977-03-08 Essex International, Inc. Microwave oven timer and control circuit
DE2706367A1 (de) * 1976-02-17 1977-08-25 Matsushita Electric Ind Co Ltd Vorrichtung zur aufheizregelung durch feuchtigkeitsermittlung

Family Cites Families (3)

* Cited by examiner, † Cited by third party
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 (de) * 1972-02-14 1973-11-19 Husqvarna Vapenfabriks Ab
US4080564A (en) * 1975-10-02 1978-03-21 Matsushita Electric Industrial Co., Ltd. Humidity sensitive resistor device

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1090798B (de) * 1958-10-14 1960-10-13 Siemens Elektrogeraete Gmbh Hochfrequenz-Strahlungsherd
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 (fr) * 1975-05-20 1976-12-17 Matsushita Electric Ind Co Ltd Dispositif de reglage de la duree de chauffage par detection de l'humidite
DE2706367A1 (de) * 1976-02-17 1977-08-25 Matsushita Electric Ind Co Ltd Vorrichtung zur aufheizregelung durch feuchtigkeitsermittlung

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2692461A1 (fr) * 1992-05-29 1993-12-24 Toshiba Kk Appareil de cuisson et procédé pour sa mise en Óoeuvre.

Also Published As

Publication number Publication date
AU517122B2 (en) 1981-07-09
CA1094647A (en) 1981-01-27
DE2860700D1 (en) 1981-08-20
EP0000958B1 (de) 1981-05-13
US4166137A (en) 1979-08-28
AU3930878A (en) 1980-03-06

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