EP1351023A1 - Method and apparatus for monitoring a food cooking cycle - Google Patents
Method and apparatus for monitoring a food cooking cycle Download PDFInfo
- Publication number
- EP1351023A1 EP1351023A1 EP03006394A EP03006394A EP1351023A1 EP 1351023 A1 EP1351023 A1 EP 1351023A1 EP 03006394 A EP03006394 A EP 03006394A EP 03006394 A EP03006394 A EP 03006394A EP 1351023 A1 EP1351023 A1 EP 1351023A1
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- Prior art keywords
- food
- cooking
- measured
- electrical
- during
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- 235000013305 food Nutrition 0.000 title claims abstract description 74
- 238000000034 method Methods 0.000 title claims abstract description 48
- 238000010411 cooking Methods 0.000 title claims abstract description 30
- 238000012544 monitoring process Methods 0.000 title claims description 9
- 230000008569 process Effects 0.000 claims abstract description 22
- 230000008859 change Effects 0.000 claims description 12
- 238000005259 measurement Methods 0.000 claims description 9
- 238000009413 insulation Methods 0.000 claims description 2
- 230000035699 permeability Effects 0.000 claims description 2
- 239000000523 sample Substances 0.000 description 8
- 238000010586 diagram Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 3
- 230000000875 corresponding effect Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000002847 impedance measurement Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 230000004580 weight loss Effects 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
- H05B6/6447—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
- H05B6/6452—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using temperature sensors the sensors being in contact with the heated product
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
Definitions
- the invention relates to a method for monitoring the cooking or roasting process of food and an apparatus for performing this method.
- the quality of the gastronomic result depends on one Number of factors. These include temperature and humidity as well as the oven chamber ventilation during cooking or roasting. on the other hand play the chemical and physical properties as well as the dimensioning of the food to be prepared also plays a major role in what is to be achieved gastronomic result. But also the positioning of the food inside the furnace room plays a role. So that the cooking or roasting process depends only partly from the heat distribution and the reliable heat transfer within the furnace chamber. In addition to the factors already mentioned of course play previous preservation or preparatory treatments of the Food plays a significant role in the gastronomic outcome.
- the gastronomic result here is the one that can be achieved Taste through the cooking or roasting process or the appearance of the food after the cooking or roasting process, for example creating a understood certain crust on the surface of a roast.
- the monitoring of the cooking or roasting result is currently carried out at most by monitoring the temperature profile within the food. Are different methods of measuring the temperature within the food known during the cooking or roasting process.
- the object of the present invention is to provide a method for monitoring the Because of this, to give cooking or roasting of food to the hand achieving a desired food preparation result is made possible. Furthermore, it is an object of the invention a device for To carry out the procedure.
- this object is achieved by a method for monitoring the Cooking or roasting process of food according to claim 1 solved. Therefore becomes an electrical, electromagnetic or magnetic property of the Food or one of its parts measured during the cooking or roasting process.
- the invention is based on the knowledge that the electrical, electromagnetic or magnetic properties of the food to be prepared change during the heat treatment, this change correlated with the food preparation result. So you can, for example by measuring the electrical impedance change within the Food during the heat treatment process an additional essential Gain information about the preparation status of the food. It For example, the loss of fluid and / or weight of the food during the cooking or roasting process. So that can be constant the degree of hydration and the chemical and physical change within of the organic tissue of the food.
- An electrical voltage field can be applied to the food during the measurement any amplitude, frequency or waveform.
- any amplitude, frequency or waveform can not only the aforementioned electrical, electromagnetic or magnetic Properties are measured, but also the one used to create the electrical voltage field resulting current.
- an electrical can be attached to the food during the measurement Current of any amplitude, frequency or waveform can be applied.
- the aforementioned properties can be measured and in particular can measured the voltage resulting from the application of electricity to the food become.
- a magnetic can be attached to the food during the aforementioned measurement Field of any amplitude, frequency or waveform can be created.
- the method of measuring electrical, electromagnetic or magnetic Property can be used to determine characteristic properties of come from the pretreatment of the food.
- it can alternatively or additionally to determine the change of the organic tissue of the food on its surface or in the inside of which are used during the cooking or roasting process.
- control, modification, Correction or optimization of the change in the organic tissue of the Food on its surface or inside during cooking and roasting process For example, depending on the current measurement result the temperature control of the furnace, possibly the pressure in the furnace chamber the humidity or the fan speed are changed accordingly.
- an apparatus for Cl aims to carry out the aforementioned method, in which at least one Sensor with electrodes is included, which can be applied to the surface of the food or can be inserted into the inside of the food.
- at least one Sensor with electrodes is included, which can be applied to the surface of the food or can be inserted into the inside of the food.
- this device additionally at least one temperature sensor to be available.
- FIG. 1 shows a probe 10 on which two electrodes 12 are arranged in a fork-like manner are.
- the electrodes run into tips 14 that pierce the food enable.
- the electrodes 12 between the electrodes lying impedance field 16 measured.
- the evaluation device can be known are assumed and is therefore not shown here.
- a temperature sensor 18 is shown, which is comparatively is longer than the electrodes 12.
- the probe is therefore suitable a measurement of the impedance field 16 on the surface of a food, while at the same time using the temperature curve inside the food of the temperature sensor 18 is recorded.
- the temperature sensor too 18 has a tapered tip 20 to pierce the to allow monitoring food.
- a similarly constructed probe 10 is shown in FIG. 2, but only the two Has electrodes 12 for receiving the impedance field 16.
- the impedance or temperature profile in the food over time can be explained on the basis of the diagram shown in FIG.
- the temperature profile inside the food T L increases continuously over time at a constant temperature inside the oven T oven , as shown in FIG. 3.
- the impedance of the food changes, as shown by the impedance curve that was recorded here inside the food.
- This change in impedance is a measure of the degree of dehydration in the food.
- the impedance measurement can be carried out here, for example, using one of the probes described above.
- Figure 5 shows the impedance curves over the temperature inside the food shown for different furnace conditions.
- temperature and Moisture has been changed inside the oven space and it becomes clear that at comparatively high temperatures the impedance temperature curve is different runs than under other temperature and humidity conditions. From this results in a different gastronomic result with a comparative one Final temperature inside the food.
- the cooking process can be integral to the food or to a specific one local place, for example inside the food, in the focus or done on its surface.
- the data obtained through the measurement can for electronic control to modify or correct the device parameters of the steamer or oven can be used for the cooking or roasting process to optimize.
- the cooking or roasting process variables influencing the temperature inside the furnace chamber the set one Moisture, any overpressure within the furnace chamber or the fan speed of a corresponding fan can be varied.
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- Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- Electromagnetism (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Electric Ovens (AREA)
- Investigating Or Analyzing Materials By The Use Of Electric Means (AREA)
- Control Of High-Frequency Heating Circuits (AREA)
- Frying-Pans Or Fryers (AREA)
Abstract
Description
Die Erfindung betrifft ein Verfahren zur Überwachung des Koch- oder Bratvorgangs von Lebensmitteln und eine Vorrichtung zur Durchführung dieses Verfahrens.The invention relates to a method for monitoring the cooking or roasting process of food and an apparatus for performing this method.
Bei der Wärmebehandlung von Lebensmitteln zur Zubereitung derselben, d.h. dem Kochen oder Braten, hängt die Qualität des gastronomischen Ergebnisses von einer Reihe von Faktoren ab. Zu diesen gehören die Temperatur und die Feuchtigkeit sowie die Ofenkammerbelüftung während des Kochens- bzw. Bratens. Andererseits spielen die chemischen und physikalischen Eigenschaften sowie die Dimensionierung des zuzubereitenden Lebensmittels ebenfalls eine große Rolle für das zu erzielende gastronomische Ergebnis. Aber auch die Positionierung des Lebensmittels im Inneren des Ofenraumes spielt eine Rolle. Damit hängt der Koch- bzw. Bratvorgang nur teilweise von der Wärmeverteilung und der zuverlässigen -Wärmeübertragung innerhalb des Ofenraums ab. Neben den bereits angesprochenen Faktoren spielen natürlich vorherige Konservierungs- oder Vorbereitungsbehandlungen des Lebensmittels für das gastronomische Ergebnis eine erhebliche Rolle. Soweit man die verschiedenen vorgenannten Faktoren während des Koch- bzw. Bratvorgangs des Lebensmittels berücksichtigt, kann ein gewünschtes gastronomisches Ergebnis erzielt werden. Unter gastronomischen Ergebnis wird hier einerseits der erzielbare Geschmack durch den Koch- bzw. Bratvorgang oder auch das Aussehen des Lebensmittels nach dem Koch- oder Bratvorgang, beispielsweise das Erzeugen einer bestimmten Kruste an der Oberfläche eines Bratens verstanden.When heat-treating foods to prepare them, i.e. the Cooking or roasting, the quality of the gastronomic result depends on one Number of factors. These include temperature and humidity as well as the oven chamber ventilation during cooking or roasting. on the other hand play the chemical and physical properties as well as the dimensioning of the food to be prepared also plays a major role in what is to be achieved gastronomic result. But also the positioning of the food inside the furnace room plays a role. So that the cooking or roasting process depends only partly from the heat distribution and the reliable heat transfer within the furnace chamber. In addition to the factors already mentioned of course play previous preservation or preparatory treatments of the Food plays a significant role in the gastronomic outcome. As far as one the various factors mentioned above during the cooking or roasting process of the food can be considered a desired gastronomic result be achieved. The gastronomic result here is the one that can be achieved Taste through the cooking or roasting process or the appearance of the food after the cooking or roasting process, for example creating a understood certain crust on the surface of a roast.
Die Überwachung des Koch- bzw. Bratergebnisses erfolgt derzeit allenfalls durch die Überwachung des Temperaturverlaufs innerhalb des Lebensmittels. Dabei sind verschiedene Verfahren zur Messung der Temperatur innerhalb des Lebensmittels während des Koch- bzw. Bratvorganges bekannt.The monitoring of the cooking or roasting result is currently carried out at most by monitoring the temperature profile within the food. Are different methods of measuring the temperature within the food known during the cooking or roasting process.
Aufgabe der vorliegenden Erfindung ist es, ein Verfahren zur Überwachung des Koch- oder Bratvorgangs von Lebensmitteln an die Hand zu geben, auf Grund dessen die Erzielung eines gewünschten Zubereitungsergebnisses des Lebensmittels ermöglicht wird. Weiterhin ist es Aufgabe der Erfindung eine Vorrichtung zur Durchführung des Verfahrens zu schaffen.The object of the present invention is to provide a method for monitoring the Because of this, to give cooking or roasting of food to the hand achieving a desired food preparation result is made possible. Furthermore, it is an object of the invention a device for To carry out the procedure.
Erfindungsgemäß wird diese Aufgabe durch ein Verfahren zur Überwachung des
Koch- oder Bratvorgangs von Lebensmitteln nach dem Anspruch 1 gelöst. Demnach
wird eine elektrische, elektromagnetische oder magnetische Eigenschaft des
Lebensmittel oder eines seiner Teile während des Koch- oder Bratvorgangs gemessen.
Der Erfindung liegt die Erkenntnis zu Grunde, dass sich die elektrischen,
elektromagnetischen oder magnetischen Eigenschaften des zuzubereitenden Lebensmittels
während der Wärmebehandlung verändern, wobei diese Veränderung
mit dem Zubereitungsergebnis des Lebensmittels korreliert. So kann man beispielsweise
durch die Messung der elektrischen Impedanzänderung innerhalb des
Lebensmittels während des Wärmebehandlungsprozesses eine zusätzliche wesentliche
Information über den Zubereitungsstatus des Lebensmittels gewinnen. Es
kann beispielsweise der Flüssigkeits- und/oder Gewichtsverlust des Lebensmittels
während des Koch- bzw. Bratvorgangs festgestellt werden. Damit kann konstant
der Hydrationsgrad und die chemischen und physikalischen Veränderung innerhalb
des organischen Gewebes des Lebensmittels festgestellt werden.According to the invention, this object is achieved by a method for monitoring the
Cooking or roasting process of food according to
In den sich an den Hauptanspruch anschließenden Unteransprüchen sind besondere Ausgestaltungen des erfindungsgemäßen Verfahrens enthalten. So kann vorteilhaft die Änderung der elektrischen, elektromagnetischen oder magnetischen Eigenschaften des Lebensmittels in Abhängigkeit von der Zeit gemessen werden. Als entsprechend zu messende Größen kommen vorzugsweise die elektrische Impedanz, der elektrische Widerstand, der Isolationswiderstand des Lebensmittels oder die magnetische Permeabilität des Lebensmittels in Frage.In the subclaims following the main claim are special Embodiments of the method according to the invention included. So can be beneficial the change in electrical, electromagnetic or magnetic properties of the food as a function of time. As correspondingly to be measured variables preferably come the electrical impedance, the electrical resistance, the insulation resistance of the food or the magnetic permeability of the food in question.
Dabei kann an das Lebensmittel während der Messung ein elektrisches Spannungsfeld beliebiger Amplitude, Frequenz oder Wellenform angelegt werden. Hier können nicht nur die vorgenannten elektrischen, elektromagnetischen oder magnetischen Eigenschaften gemessen werden, sondern auch der aus zum Anlegen des elektrischen Spannungsfeldes resultierende Strom.An electrical voltage field can be applied to the food during the measurement any amplitude, frequency or waveform. Here can not only the aforementioned electrical, electromagnetic or magnetic Properties are measured, but also the one used to create the electrical voltage field resulting current.
Andererseits kann an das Lebensmittel während der Messung ein elektrischer Strom beliebiger Amplitude, Frequenz oder Wellenform angelegt werden. Auch hier können die vorgenannten Eigenschaften gemessen werden und insbesondere kann die aus dem Anlegen des Stroms am Lebensmittel resultierende Spannung gemessen werden.On the other hand, an electrical can be attached to the food during the measurement Current of any amplitude, frequency or waveform can be applied. Here too the aforementioned properties can be measured and in particular can measured the voltage resulting from the application of electricity to the food become.
Alternativ kann an das Lebensmittel während der vorgenannten Messung ein magnetisches Feld beliebiger Amplitude, Frequenz oder Wellenform angelegt werden. Das Verfahren zur Messung der elektrischen, elektromagnetischen oder magnetischen Eigenschaft kann zur Bestimmung charakeristischer Eigenschaften, die von der Vorbehandlung des Lebensmittels herrühren, dienen.Alternatively, a magnetic can be attached to the food during the aforementioned measurement Field of any amplitude, frequency or waveform can be created. The method of measuring electrical, electromagnetic or magnetic Property can be used to determine characteristic properties of come from the pretreatment of the food.
Andererseits kann es alternativ oder auch zusätzlich zur Bestimmung der Veränderung des organischen Gewebes des Lebensmittels an dessen Oberfläche oder in dessen Inneren während des Koch- oder Bratvorganges herangezogen werden. On the other hand, it can alternatively or additionally to determine the change of the organic tissue of the food on its surface or in the inside of which are used during the cooking or roasting process.
Aufgrund der Überwachungsergebnisse kann aber auch eine Steuerung, Modifizierung, Korrektur oder Optimierung der Veränderung des organischen Gewebes des Lebensmittels an dessen Oberfläche oder in dessen Inneren während des Koch- und Bratvorganges erfolgen. Hier kann beispielsweise je nach aktuellem Messergebnis die Temperaturregelung des Ofens, gegebenenfalls der Druck im Ofenraum die Feuchtigkeit oder die Ventilatorgeschwindikeit entsprechend verändert werden.Based on the monitoring results, control, modification, Correction or optimization of the change in the organic tissue of the Food on its surface or inside during cooking and roasting process. Here, for example, depending on the current measurement result the temperature control of the furnace, possibly the pressure in the furnace chamber the humidity or the fan speed are changed accordingly.
Gemäß einem weiteren Aspekt der vorliegenden Erfindung ist eine Vorrichtung zur Durchführung des vorgenannten Verfahrens beansprucht, in der zumindest ein Sensor mit Elektroden umfasst ist, die an die Oberfläche des Lebensmittels anlegbar oder in das Innere des Lebensmittels einführbar sind. Zusätzlich kann gemäß einer bevorzugten Ausgestaltung dieser Vorrichtung zusätzlich zumindest ein Temperaturfühler vorhanden sein.According to a further aspect of the present invention, an apparatus for Claims to carry out the aforementioned method, in which at least one Sensor with electrodes is included, which can be applied to the surface of the food or can be inserted into the inside of the food. In addition, according to a preferred embodiment of this device additionally at least one temperature sensor to be available.
Weitere Einzelheiten und Vorteile der Erfindung werden anhand der in den Figuren dargestellten Ausführungsbeispiele und Diagramme erläutert. Es zeigen:
- Figur 1:
- eine perspektivische Ansicht einer Sonde, wie sie in einer erfindungsgemäßen Vorrichtung Anwendung findet,
- Figur 2:
- eine alternative Ausgestaltung einer Sonde, wie sie in der vorliegenden Erfindung Anwendung findet,
- Figur 3:
- den Verlauf der Impedanz bzw. Temperatur im Inneren eines Lebensmittels aufgefangen über die Zeit,
- Figur 4:
- ein Diagramm bezüglich des Impedanzverlaufs in Abhängigkeit von der Temperatur innerhalb des Lebensmittels,
- Figur 5:
- den Impedanzverlauf innerhalb des Lebensmittels in Abhängigkeit von der im Inneren des Lebensmittels gemessenen Temperatur bei zwei unterschiedlichen Kochbedingungen und
- Figur 6:
- ein Diagramm mit dem Impedanz- und Temperaturverlauf, der an der Lebensmitteloberfläche mittels Sonden in Abhängigkeit von der Zeit aufgenommen wird.
- Figure 1:
- 2 shows a perspective view of a probe as used in a device according to the invention,
- Figure 2:
- an alternative embodiment of a probe as used in the present invention,
- Figure 3:
- the course of the impedance or temperature inside a food item over time,
- Figure 4:
- a diagram with regard to the impedance curve as a function of the temperature within the food,
- Figure 5:
- the impedance curve within the food as a function of the temperature measured inside the food at two different cooking conditions and
- Figure 6:
- a diagram with the impedance and temperature curve, which is recorded on the food surface by means of probes as a function of time.
In Figur 1 ist eine Sonde 10 dargestellt, an der zwei Elektroden 12 gabelartig angeordnet
sind. Die Elektroden laufen in Spitzen 14 zu, die ein Einstechen in das Lebensmittel
ermöglichen. Mittels der Elektroden 12 wird das zwischen den Elektroden
liegende Impedanzfeld 16 gemessen. Die Auswerteeinrichtung kann als bekannt
vorausgesetzt werden und ist hier daher nicht näher dargestellt. In der Sonde
10 gemäß der Ausführungsvariante nach Figur 1 ist neben den Elektroden 12 zur
Messung der Impedanz noch ein Temperaturfühler 18 dargestellt, der vergleichsweise
länger ausgebildet ist als die Elektroden 12. Damit eignet sich die Sonde zu
einer Messung des Impedanzfeldes 16 an der Oberfläche eines Lebensmittels,
während gleichzeitig der Temperaturverlauf im Inneren des Lebensmittels mittels
des Temperaturmessfühlers 18 aufgenommen wird. Auch der Temperaturmessfühler
18 weist eine spitz zulaufende Spitze 20 auf, um ein Einstechen in das zu
überwachende Lebensmittel zu erlauben.FIG. 1 shows a
In Figur 2 ist eine ähnlich aufgebaute Sonde 10 gezeigt, die allerdings nur die beiden
Elektroden 12 zur Aufnahme des Impedanzfeldes 16 aufweist.A similarly constructed
Anhand des in Figur 3 dargestellten Diagramms kann der Impedanz- bzw. Temperaturverlauf im Lebensmittel über die Zeit erläutert werden. Der Temperaturverlauf im Inneren des Lebensmittels TL nimmt bei konstanter Temperatur innerhalb des Ofens TOfen über die Zeit kontinuierlich zu, wie in Figur 3 gezeigt. Mit Zunahme der Temperatur ändert sich die Impedanz des Lebensmittels, wie anhand der Impedanzkurve, die hier im Inneren des Lebensmittels aufgenommen wurde, gezeigt wird. Diese Impedanzänderung ist ein Maß für den Dehydrierungsgrad im Lebensmittel. Die Impedanzmessung kann hier beispielsweise mit einer der zuvor beschriebenen Sonden durchgeführt werden. The impedance or temperature profile in the food over time can be explained on the basis of the diagram shown in FIG. The temperature profile inside the food T L increases continuously over time at a constant temperature inside the oven T oven , as shown in FIG. 3. As the temperature increases, the impedance of the food changes, as shown by the impedance curve that was recorded here inside the food. This change in impedance is a measure of the degree of dehydration in the food. The impedance measurement can be carried out here, for example, using one of the probes described above.
In Figur 4 ist die Abhängigkeit der Impedanz im Inneren des Lebensmittels von der Temperatur im Inneren des Lebensmittels gezeigt. Unter Berücksichtigung von experimentell erhaltenen Vergleichs- oder Eichkurven ist es möglich, die Kochbedingungen, beispielsweise die Temperatur oder die Feuchtigkeit innerhalb der Ofenkammer zu verändern, um den Koch- bzw. Bratvorgang zu beschleunigen oder zu verlangsamen, wobei hier bezogen auf das Diagramm gemäß Figur 4 die Impedanz möglichst beim Minimum liegen soll, um die für das gastronomische Ergebnis unerwünschte Gewichtsabnahme bzw. Lebensmitteldehydrierung zu minimieren.In Figure 4, the dependence of the impedance inside the food from the Temperature shown inside the food. Taking into account experimental obtained comparison or calibration curves, it is possible to determine the cooking conditions, for example the temperature or the humidity inside the furnace chamber to change in order to accelerate the cooking or roasting process slow down, with reference to the diagram according to FIG. 4, the impedance should be as low as possible to avoid the undesirable result for the gastronomy To minimize weight loss or food dehydration.
In Figur 5 sind die Impedanzkurven über die Temperatur im Inneren des Lebensmittels für unterschiedliche Ofenbedingungen dargestellt. Hier sind Temperatur und Feuchtigkeit innerhalb des Ofenraumes verändert worden und es wird deutlich, dass bei vergleichsweise hohen Temperaturen die Impedanztemperaturkurve anders verläuft als bei anderen Temperatur- und Feuchtigkeitsbedingungen. Hieraus resultiert ein unterschiedliches gastronomisches Ergebnis bei einer vergleichsweisen Endtemperatur im Inneren des Lebensmittels.Figure 5 shows the impedance curves over the temperature inside the food shown for different furnace conditions. Here are temperature and Moisture has been changed inside the oven space and it becomes clear that at comparatively high temperatures the impedance temperature curve is different runs than under other temperature and humidity conditions. From this results in a different gastronomic result with a comparative one Final temperature inside the food.
Aufgrund dieser für die Erfindung nutzbar gemachten Erkenntnisse ist es möglich,
den Koch- bzw. Bratpunkt an der Lebensmitteloberfläche zu regeln, wie anhand der
Figur 6 erläutert werden soll. Hier ist einerseits die konstante Ofentemperatur TOfen
gezeigt und der Temperaturverlauf TL im Inneren des Lebensmittels. Mit den Kurven
1 und 2 sind jeweils zwei Impedanzkurven für die an der Oberfläche des Lebensmittels
gemessene Impedanz aufgezeichnet, die sich in ihrem Verlauf unterscheiden.
Für die unterschiedlichen Kurven sind unterschiedliche Koch- bzw. Bratbedingungen
im Inneren der Ofenkammer verantwortlich, wobei hier beispielsweise
die Feuchtigkeit oder die Geschwindigkeit des Ventilators bei Verwendung eines
Dämpfers im Inneren des Ofenraums verändert wird. Zu einem Endzeitpunkt tf wird
bei Erreichen einer entsprechenden Endtemperatur im Inneren des Lebensmittels
TL je nach Umgebungsbedingungen in der Ofenkammer ein unterschiedlicher Impedanzwert
an der Oberfläche erreicht (vgl. die Schnittpunkte 1 und 2). Der Unterschied
zeigt sich beispielsweise an einem unterschiedlichen Bräunungsgrad des
Lebensmittels und somit in dem endgültigen gastronomischen Ergebnis. On the basis of this knowledge, which is used for the invention, it is possible to regulate the cooking or roasting point on the surface of the food, as will be explained with reference to FIG. 6. Here, on the one hand, the constant oven temperature T oven is shown and the temperature curve T L inside the food.
Das Messen der verschiedenen möglichen Größen zur Steuerung bzw. Regelung des Kochprozesses kann für das Lebensmittel Integral oder an einer bestimmten lokalen Stelle, beispielsweise im Inneren des Lebensmittels, im Schwerpunkt oder an dessen Oberfläche erfolgen. Die durch die Messung gewonnenen Daten können für eine elektronische Regelung zur Modifizierung bzw. Korrektur der Geräteparameter des Dämpfers oder Ofens herangezogen werden, um den Koch- bzw. Bratvorgang zu optimieren. Dabei können beispielsweise als den Koch- bzw. Bratvorgang beeinflussende Größen die Temperatur innerhalb der Ofenkammer, die eingestellte Feuchtigkeit, ein gegebenenfalls eingestellter Überdruck innerhalb der Ofenkammer oder die Ventilatorgeschwindigkeit eines entsprechenden Ventilators variiert werden.Measuring the various possible sizes for control or regulation The cooking process can be integral to the food or to a specific one local place, for example inside the food, in the focus or done on its surface. The data obtained through the measurement can for electronic control to modify or correct the device parameters of the steamer or oven can be used for the cooking or roasting process to optimize. For example, as the cooking or roasting process variables influencing the temperature inside the furnace chamber, the set one Moisture, any overpressure within the furnace chamber or the fan speed of a corresponding fan can be varied.
Claims (16)
dadurch gekennzeichnet, daß eine elektrische, elektromagnetische oder magnetische Eigenschaft des Lebensmittels oder eines seiner Teile während des Koch- oder Bratvorgangs gemessen wird.Methods of monitoring the cooking or roasting process of food,
characterized in that an electrical, electromagnetic or magnetic property of the food or one of its parts is measured during the cooking or roasting process.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE10214923 | 2002-04-04 | ||
| DE10214923A DE10214923A1 (en) | 2002-04-04 | 2002-04-04 | Method and device for monitoring the cooking or roasting process of food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP1351023A1 true EP1351023A1 (en) | 2003-10-08 |
| EP1351023B1 EP1351023B1 (en) | 2007-06-20 |
Family
ID=27816144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP03006394A Revoked EP1351023B1 (en) | 2002-04-04 | 2003-03-20 | Method and apparatus for monitoring a food cooking cycle |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US6875958B2 (en) |
| EP (1) | EP1351023B1 (en) |
| DE (2) | DE10214923A1 (en) |
| ES (1) | ES2287374T3 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102498389A (en) * | 2009-09-18 | 2012-06-13 | 伊莱克斯家用产品股份有限公司 | A food probe and a method for recognizing the type of a food and monitoring a cooking process of a food stuff |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060174775A1 (en) * | 2005-02-08 | 2006-08-10 | Yitzchak Mor | Apparatus and method for tracing cooking process |
| TWI295557B (en) * | 2006-09-05 | 2008-04-11 | Fego Prec Ind Co Ltd | Roast device for controlling fixes power and roast method for the same |
| US7654737B2 (en) * | 2007-08-02 | 2010-02-02 | Gabriel Elias Chab | Accessory for measuring temperatures in solidified products such as frozen meats and frozen food in general |
| DE102009047013A1 (en) * | 2009-11-23 | 2011-05-26 | BSH Bosch und Siemens Hausgeräte GmbH | Cooking device for use in household appliance i.e. baking oven, for cooking barbeque goods, has sensor unit determining condition of cooking goods using sensor elements, which are fixed at goods carrier elements in operating condition |
| EP2500724B1 (en) * | 2011-03-17 | 2014-04-30 | Electrolux Home Products Corporation N.V. | A method for obtaining information on food stuff in or for a cooking process |
| DE102012208434A1 (en) * | 2012-05-21 | 2013-11-21 | BSH Bosch und Siemens Hausgeräte GmbH | Gargutthermometer with DC power generation unit |
| DE102012222154A1 (en) * | 2012-12-04 | 2014-06-05 | BSH Bosch und Siemens Hausgeräte GmbH | Core temperature sensor for cooking and temperature measuring system of cooking appliance, has sensing tube with sensor, where sensor is impedance sensor, which has electrically conductive contact surfaces |
| KR102135972B1 (en) * | 2013-12-30 | 2020-07-21 | 삼성전자주식회사 | Cooking apparatus and control method of Cooking apparatus |
| MX2019010766A (en) | 2017-03-10 | 2019-12-11 | Walmart Apollo Llc | Methods and systems for determining an internal property of a food product. |
| US11882956B2 (en) | 2021-05-28 | 2024-01-30 | Whirlpool Corporation | Cooking adjustment system |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01158915A (en) * | 1987-12-16 | 1989-06-22 | Toshiba Corp | Automatic bread maker |
| US5844209A (en) * | 1998-02-09 | 1998-12-01 | Gunther; Arnold | Apparatus to control the cooking temperature of foods |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2759928C2 (en) * | 1977-03-11 | 1983-12-29 | MITEC Moderne Industrietechnik GmbH, 8012 Ottobrunn | Temp. difference meter with single channel circuit - is connected to linearised thermistor network transducers using single supply |
| US4554440A (en) * | 1981-08-07 | 1985-11-19 | Lee Jr Maurice W | Automatic circuit control for electrical resistance cooking apparatus |
| US5928546A (en) * | 1997-08-29 | 1999-07-27 | Maurice W. Lee, Jr. | Electrical resistance cooker and automatic circuit controller |
-
2002
- 2002-04-04 DE DE10214923A patent/DE10214923A1/en not_active Ceased
-
2003
- 2003-03-20 DE DE50307504T patent/DE50307504D1/en not_active Revoked
- 2003-03-20 EP EP03006394A patent/EP1351023B1/en not_active Revoked
- 2003-03-20 ES ES03006394T patent/ES2287374T3/en not_active Expired - Lifetime
- 2003-04-04 US US10/407,018 patent/US6875958B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01158915A (en) * | 1987-12-16 | 1989-06-22 | Toshiba Corp | Automatic bread maker |
| US5844209A (en) * | 1998-02-09 | 1998-12-01 | Gunther; Arnold | Apparatus to control the cooking temperature of foods |
Non-Patent Citations (1)
| Title |
|---|
| PATENT ABSTRACTS OF JAPAN vol. 1999, no. 06 31 March 1999 (1999-03-31) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102498389A (en) * | 2009-09-18 | 2012-06-13 | 伊莱克斯家用产品股份有限公司 | A food probe and a method for recognizing the type of a food and monitoring a cooking process of a food stuff |
Also Published As
| Publication number | Publication date |
|---|---|
| DE50307504D1 (en) | 2007-08-02 |
| US6875958B2 (en) | 2005-04-05 |
| EP1351023B1 (en) | 2007-06-20 |
| ES2287374T3 (en) | 2007-12-16 |
| DE10214923A1 (en) | 2003-10-23 |
| US20040091018A1 (en) | 2004-05-13 |
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