EP0000958B1 - Verfahren zum Kochen von nicht-flüssigen Nahrungsmitteln in einem Mikrowellenofen - Google Patents
Verfahren zum Kochen von nicht-flüssigen Nahrungsmitteln in einem Mikrowellenofen Download PDFInfo
- Publication number
- EP0000958B1 EP0000958B1 EP78100792A EP78100792A EP0000958B1 EP 0000958 B1 EP0000958 B1 EP 0000958B1 EP 78100792 A EP78100792 A EP 78100792A EP 78100792 A EP78100792 A EP 78100792A EP 0000958 B1 EP0000958 B1 EP 0000958B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- time
- humidity
- food
- microwave oven
- meat
- 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
Links
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
- H05B6/6447—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 invention relates to a method for cooking non-liquid food in a microwave oven having a cooking cavity, a source of microwave energy, a sensor for sensing the time-dependent humidity in the cooking cavity, including sensing the time-dependent humidity.
- thermometer types of probes have been unsatisfactory in that the probe only indicates the temperature at that one particular location for the piece of meat and is not an indication of the true overall temperature of the piece of meat or more importantly, the doneness of that piece of meat. Also the accuracy of the probes is sometimes less than desirable as not being a true indication of the surface temperature of the meat or the internal temperature of the meat, especially when the meat has reached an equilibrium temperature. In not indicating the surface temperature of the meat, a cook is not able to tell when to turn the meat over.
- DE-A-27 06 367 describes a method for determining the time at which the energy source of a microwave oven is to be switched off in order to get the foodstuff done to a pre- determined value.
- the humidity is measured to detect a characteristic increase occurring during cooking time.
- switch-off time is calculated.
- DE-B-10 90 798 it is known to monitor the gases in the cooking cavity of a microwave oven, for example as to humidity, for the purpose of detecting a pre- determined condition in the cooking or frying process.
- this pre-determined condition is the end of the cooking or frying process.
- the invention as claimed is to overcome the disadvantages of the prior art devices by providing an accurate method for determining when the non-liquid food, for example meat, is to be turned over, to get it done on both sides.
- the advantages offered by the invention are mainly that a method is provided for determining the optimum time when meat or other non-liquid food is to be turned over in a microwave oven to get it done on both sides.
- a method referred to in claim 2 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 into account where the cook is turned the meat oven when the microwave oven door is open and increments the temperature by a small term 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.
- a NO flag set condition 12 the program proceeds to determine whether absolute humidity is constant or increasing with respect to the previous sensed and sampled absolute humidity. If absolute humidity condition 14 is increasing, the program returns to start program, 10, and again determines 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. If the NO door open condition 18 exists where the microwave oven is not detected as being opened, a set flag condition 20 occurs and the program again returns to start program 10.
- 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 which 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 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.
- 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, xt 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 xt.
- 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 occurring.
- 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 algorithmn 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 the exterior of the exit ventilation port 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 indication on the microwave oven panel to turn the food such as meat as 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.
- 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.
Landscapes
- Physics & Mathematics (AREA)
- Electromagnetism (AREA)
- General Physics & Mathematics (AREA)
- Engineering & Computer Science (AREA)
- Automation & Control Theory (AREA)
- Control Of High-Frequency Heating Circuits (AREA)
- Electric Ovens (AREA)
Claims (5)
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 EP0000958A1 (de) | 1979-03-07 |
EP0000958B1 true 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) |
Families Citing this family (8)
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 | ||
JPH05332550A (ja) * | 1992-05-29 | 1993-12-14 | Toshiba Corp | 加熱調理器 |
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 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1090798B (de) * | 1958-10-14 | 1960-10-13 | Siemens Elektrogeraete Gmbh | Hochfrequenz-Strahlungsherd |
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 (de) * | 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 |
US4080564A (en) * | 1975-10-02 | 1978-03-21 | Matsushita Electric Industrial Co., Ltd. | Humidity sensitive resistor device |
AU498357B2 (en) * | 1976-02-17 | 1979-03-08 | Matsushita Electric Industrial Co., Ltd. | Heating control apparatus |
-
1977
- 1977-08-30 US US05/829,077 patent/US4166137A/en not_active Expired - Lifetime
-
1978
- 1978-08-28 AU AU39308/78A patent/AU517122B2/en not_active Expired
- 1978-08-29 CA CA310,264A patent/CA1094647A/en not_active Expired
- 1978-08-30 EP EP78100792A patent/EP0000958B1/de not_active Expired
- 1978-08-30 DE DE7878100792T patent/DE2860700D1/de not_active Expired
Also Published As
Publication number | Publication date |
---|---|
AU3930878A (en) | 1980-03-06 |
EP0000958A1 (de) | 1979-03-07 |
CA1094647A (en) | 1981-01-27 |
AU517122B2 (en) | 1981-07-09 |
DE2860700D1 (en) | 1981-08-20 |
US4166137A (en) | 1979-08-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP0029483B1 (de) | Mikrowellenofen mit kontrollierter Leistung und Verfahren zum Kochen | |
US4447693A (en) | Power controlled microwave oven | |
CA1147036A (en) | Method of controlling heating in food heating apparatus including infrared detecting system | |
CA1109529A (en) | Humidity controlled microwave oven and method of cooking | |
EP0001396B1 (de) | Verfahren um Fleisch in einem Mikrowellenofen zu kochen | |
US20080043809A1 (en) | Thermometer | |
EP0166997B1 (de) | Mikrowellenherd mit leistungsschwachem Auftau- und leistungsstarkem Kochbetrieb | |
EP0268329B1 (de) | Mikrowellenofen | |
AU2013354401B2 (en) | A method and a control unit for controlling a cooking process on an induction cooking hob | |
WO1996010152A1 (fr) | Methode d'estimation de la temperature de l'interieur d'une substance a cuire et dispositif de cuisson thermique mettant en ×uvre cette methode | |
EP1409977A1 (de) | Thermische isolierung von sondenspitzen und schneller prädiktionsalgorithmus | |
EP0000958B1 (de) | Verfahren zum Kochen von nicht-flüssigen Nahrungsmitteln in einem Mikrowellenofen | |
AU2017347919B2 (en) | Electronic temperature control system for a grill | |
US4133995A (en) | Method of fire detection in a microwave oven | |
US4281022A (en) | Method of cooking thin meats in a microwave oven | |
US4154855A (en) | Method of cooking foods in a microwave oven | |
KR0133476B1 (ko) | 마이크로 웨이브 오븐 | |
EP0000955B1 (de) | Verfahren um Nahrungsmittel in einem Mikrowellenofen zu bräunen | |
GB2206222A (en) | Controlling cooking time | |
GB2203320A (en) | Cooking ovens | |
US7015433B2 (en) | Temperature calibration method for a cooking appliance | |
US3003048A (en) | Automatic meat thermometer and heater | |
EP0000959B1 (de) | Verfahren zum Kochen von dünnen Fleischstücken in einem Mikrowellenofen | |
WO2020180643A1 (en) | Sous-vide oven mode with probe | |
JPS642858B2 (de) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
AK | Designated contracting states |
Designated state(s): BE DE FR GB LU NL SE |
|
17P | Request for examination filed | ||
GRAA | (expected) grant |
Free format text: ORIGINAL CODE: 0009210 |
|
AK | Designated contracting states |
Designated state(s): BE DE FR GB LU NL SE |
|
REF | Corresponds to: |
Ref document number: 2860700 Country of ref document: DE Date of ref document: 19810820 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: LU Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19810831 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: LU Payment date: 19811230 Year of fee payment: 5 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: FR Payment date: 19811231 Year of fee payment: 5 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: SE Payment date: 19820131 Year of fee payment: 5 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: BE Payment date: 19820331 Year of fee payment: 5 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: NL Payment date: 19820831 Year of fee payment: 5 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: DE Payment date: 19820930 Year of fee payment: 5 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: BE Effective date: 19830830 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: SE Effective date: 19830831 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: NL Effective date: 19840301 |
|
GBPC | Gb: european patent ceased through non-payment of renewal fee | ||
NLV4 | Nl: lapsed or anulled due to non-payment of the annual fee | ||
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: DE Effective date: 19840501 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: FR Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19840502 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: ST |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: GB Effective date: 19881117 |
|
EUG | Se: european patent has lapsed |
Ref document number: 78100792.7 Effective date: 19850610 |
|
PLBE | No opposition filed within time limit |
Free format text: ORIGINAL CODE: 0009261 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT |