EP1351023B1 - Method and apparatus for monitoring a food cooking cycle - Google Patents

Method and apparatus for monitoring a food cooking cycle Download PDF

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Publication number
EP1351023B1
EP1351023B1 EP03006394A EP03006394A EP1351023B1 EP 1351023 B1 EP1351023 B1 EP 1351023B1 EP 03006394 A EP03006394 A EP 03006394A EP 03006394 A EP03006394 A EP 03006394A EP 1351023 B1 EP1351023 B1 EP 1351023B1
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Prior art keywords
food
measured
cooking
during
oven
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German (de)
French (fr)
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EP1351023A1 (en
Inventor
Alessandro Soavi
Corrado Cristiani
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Angelo Po Grandi Cucine SpA
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Angelo Po Grandi Cucine SpA
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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
    • H05B6/6447—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 and / or regulating the cooking or frying of food according to the preamble of claim 1 and an apparatus for performing this method.
  • the quality of the gastronomic result depends on a number of factors. These include the temperature and humidity as well as the furnace chamber ventilation during cooking or frying. On the other hand, the chemical and physical properties as well as the dimensioning of the food to be prepared also play a major role in the gastronomic result to be achieved. But the positioning of the food inside the oven room also plays a role. Thus, the cooking or roasting process depends only partially on the heat distribution and the reliable - heat transfer within the oven chamber. In addition to the factors already mentioned, of course, previous preservation or preparatory treatments play a role of the food for the gastronomic result a significant role.
  • gastronomic result here on the one hand understood the achievable taste by the cooking or frying process or the appearance of the food after the cooking or frying process, for example, the production of a specific crust on the surface of a roast.
  • the monitoring of the cooking or frying result is currently at best by monitoring the temperature profile within the food.
  • Various methods for measuring the temperature within the food during the cooking or frying process are known (eg. US-A-5,844,209 ).
  • JP 01158915 A It is described to control the baking process of a dough by measuring the electrical resistance within the dough.
  • the object of the present invention is to provide a method for monitoring the cooking or frying process of foods, on the basis of which the achievement of a desired preparation result of the food is made possible. It is another object of the invention to provide a device for carrying out the method.
  • this object is achieved by a method for monitoring the cooking or frying of food according to claim 1 and the device.
  • Claim 16 solved.
  • the temperature profile inside the food is measured.
  • an electrical, electromagnetic or magnetic property of the food or one of its parts is determined during the cooking or frying process.
  • the device parameters of the damper or oven are modified and / or corrected to obtain a desired cooking result.
  • the invention is based on the finding that change the electrical, electromagnetic or magnetic properties of the food to be prepared during the heat treatment, this change correlates with the preparation result of the food. For example, by measuring the electrical impedance change within the food during the heat treatment process, one can gain additional substantial information about the state of preparation of the food. For example, the fluid and / or weight loss of the food during the cooking or frying process can be detected. This can be constant the degree of hydration and the chemical and physical change within the organic tissue of the foodstuff can be determined.
  • the change in the electrical, electromagnetic or magnetic properties of the food can be measured as a function of time.
  • measured quantities are preferably the electrical impedance, the electrical resistance, the insulation resistance of the food or the magnetic permeability of the food in question.
  • an electrical voltage field of any amplitude, frequency or waveform can be applied to the food during the measurement.
  • an electrical, electromagnetic or magnetic properties can be measured, but also the resulting from the application of the electric field voltage current.
  • an electrical current of any amplitude, frequency or waveform can be applied to the food during the measurement.
  • the aforementioned properties can be measured and in particular the voltage resulting from the application of the current to the food can be measured.
  • a magnetic field of any amplitude, frequency or waveform may be applied to the food during the aforementioned measurement.
  • the method of measuring the electrical, electromagnetic or magnetic property may serve to determine characteristic properties resulting from the pretreatment of the food.
  • it may alternatively or additionally be used to determine the change in the organic tissue of the food on its surface or in its interior during the cooking or frying process.
  • control, modification, correction or optimization of the change in the organic tissue of the food may take place on its surface or in its interior during the cooking and frying process.
  • the temperature control of the furnace, optionally the pressure in the furnace chamber, the humidity or the LSUergeschwindikeit be changed accordingly.
  • an apparatus for carrying out the aforementioned method in which at least one sensor is included with electrodes which can be applied to the surface of the food or inserted into the interior of the food.
  • at least one temperature sensor may be present.
  • FIG. 1 shows a probe 10, on which two electrodes 12 are arranged like a fork.
  • the electrodes run in tips 14, which allow a penetration into the food.
  • the impedance field 16 lying between the electrodes is measured.
  • the evaluation can be assumed to be known and is therefore not shown here.
  • the probe 10 according to the embodiment of Figure 1 in addition to the electrodes 12 for measuring the impedance nor a temperature sensor 18 is shown, which is formed comparatively longer than the electrodes 12.
  • the probe is suitable for measuring the impedance field 16 on the surface of a Food, while at the same time the temperature profile is recorded inside the food by means of the temperature sensor 18.
  • the temperature sensor 18 has a tapered tip 20 to allow a piercing into the food to be monitored.
  • FIG. 2 shows a similarly constructed probe 10, which however has only the two electrodes 12 for receiving the impedance field 16.
  • the impedance or temperature profile in the food over time can be explained.
  • the temperature profile in the interior of the food T L continuously increases over time at a constant temperature within the oven T oven , as shown in FIG.
  • the impedance of the food changes, as shown by the impedance curve taken in the interior of the food.
  • This impedance change is a measure of the degree of dehydration in the food.
  • the impedance measurement can be carried out here, for example, with one of the probes described above.
  • FIG. 4 shows the dependence of the impedance inside the food on the temperature inside the food. Taking into account experimentally obtained comparison or calibration curves, it is possible to change the cooking conditions, such as the temperature or humidity within the oven chamber, to accelerate or slow down the cooking or roasting process, with reference to the diagram of FIG the impedance should be as close to the minimum as possible in order to minimize the weight loss or food dehydration that is undesirable for the gastronomic result.
  • FIG. 5 shows the impedance curves versus the temperature inside the food for different oven conditions.
  • the temperature and humidity within the furnace chamber have been changed and it is clear that at comparatively high temperatures, the impedance temperature curve is different than in other temperature and humidity conditions. This results in a different gastronomic result at a comparatively final temperature inside the food.
  • the constant furnace temperature T furnace is shown on the one hand and the temperature profile T L in the interior of the food.
  • Curves 1 and 2 respectively record two impedance curves for the impedance measured on the surface of the food, which differ in their course.
  • different cooking or frying conditions are responsible in the interior of the oven chamber, here, for example, the humidity or the speed of the fan is changed using a damper inside the furnace chamber.
  • the measurement of the various possible variables for controlling the cooking process can be carried out for the food integral or at a specific local location, for example inside the food, in the center of gravity or on its surface.
  • the data obtained by the measurement can be used for an electronic control to modify or correct the device parameters of the damper or oven in order to optimize the cooking or roasting process.
  • the temperature within the oven chamber, the set humidity, an optionally set pressure within the oven 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)
  • Investigating Or Analyzing Materials By The Use Of Electric Means (AREA)
  • Electric Ovens (AREA)
  • Control Of High-Frequency Heating Circuits (AREA)
  • Frying-Pans Or Fryers (AREA)

Description

Die Erfindung betrifft ein Verfahren zur Überwachung und/oder Regelung des Koch- oder Bratvorgangs von Lebensmitteln nach dem Oberbegriff des Anspruchs 1 und eine Vorrichtung zur Durchführung dieses Verfahrens.The invention relates to a method for monitoring and / or regulating the cooking or frying of food according to the preamble of claim 1 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.In the heat treatment of food to prepare it, ie cooking or roasting, the quality of the gastronomic result depends on a number of factors. These include the temperature and humidity as well as the furnace chamber ventilation during cooking or frying. On the other hand, the chemical and physical properties as well as the dimensioning of the food to be prepared also play a major role in the gastronomic result to be achieved. But the positioning of the food inside the oven room also plays a role. Thus, the cooking or roasting process depends only partially on the heat distribution and the reliable - heat transfer within the oven chamber. In addition to the factors already mentioned, of course, previous preservation or preparatory treatments play a role of the food for the gastronomic result a significant role. As far as taking into account the various aforementioned factors during the cooking or frying of the food, a desired gastronomic result can be achieved. Under gastronomic result here on the one hand understood the achievable taste by the cooking or frying process or the appearance of the food after the cooking or frying process, for example, the production of a specific 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 (so z. B. US-A-5,844,209 ).The monitoring of the cooking or frying result is currently at best by monitoring the temperature profile within the food. Various methods for measuring the temperature within the food during the cooking or frying process are known (eg. US-A-5,844,209 ).

In der JP 01158915 A ist es beschrieben, den Backvorgang eines Teigs über die Messung des elektrischen Widerstands innerhalb des Teigs zu steuern.In the JP 01158915 A It is described to control the baking process of a dough by measuring the electrical resistance within the dough.

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 cooking or frying process of foods, on the basis of which the achievement of a desired preparation result of the food is made possible. It is another object of the invention to provide a device for carrying out the method.

Erfindungsgemäß wird diese Aufgabe durch ein Verfahren zur Überwachung des Koch- oder Bratvorgangs von Lebensmitteln nach dem Anspruch 1 und der Vorrichtung gem. Anspruch 16 gelöst.According to the invention this object is achieved by a method for monitoring the cooking or frying of food according to claim 1 and the device. Claim 16 solved.

Demgemäß wird zunächst der Temperaturverlauf im inneren des Lebensmittels gemessen. Gleichzeitig wird eine elektrische, elektromagnetische oder magnetische Eigenschaft des Lebensmittel oder eines seiner Teile während des Koch- oder Bratvorgangs bestimmt. Aufgrund der Meßdaten werden die Geräteparameter des Dämpfers oder Ofens modifiziert und/oder korrigiert, um ein gewünschtes Koch- bzw. Bratergebnis zu erhalten. 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.Accordingly, first the temperature profile inside the food is measured. At the same time, an electrical, electromagnetic or magnetic property of the food or one of its parts is determined during the cooking or frying process. Based on the measurement data, the device parameters of the damper or oven are modified and / or corrected to obtain a desired cooking result. The invention is based on the finding that change the electrical, electromagnetic or magnetic properties of the food to be prepared during the heat treatment, this change correlates with the preparation result of the food. For example, by measuring the electrical impedance change within the food during the heat treatment process, one can gain additional substantial information about the state of preparation of the food. For example, the fluid and / or weight loss of the food during the cooking or frying process can be detected. This can be constant the degree of hydration and the chemical and physical change within the organic tissue of the foodstuff can be determined.

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 subordinate to the main claim subclaims particular embodiments of the method according to the invention are included. Thus, advantageously, the change in the electrical, electromagnetic or magnetic properties of the food can be measured as a function of time. As correspondingly measured quantities are preferably 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.In this case, an electrical voltage field of any amplitude, frequency or waveform can be applied to the food during the measurement. Here, not only the aforementioned electrical, electromagnetic or magnetic properties can be measured, but also the resulting from the application of the electric field voltage 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 current of any amplitude, frequency or waveform can be applied to the food during the measurement. Again, the aforementioned properties can be measured and in particular the voltage resulting from the application of the current to the food can be measured.

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 field of any amplitude, frequency or waveform may be applied to the food during the aforementioned measurement. The method of measuring the electrical, electromagnetic or magnetic property may serve to determine characteristic properties resulting 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 may alternatively or additionally be used to determine the change in the organic tissue of the food on its surface or in its interior during the cooking or frying 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.However, due to the monitoring results, control, modification, correction or optimization of the change in the organic tissue of the food may take place on its surface or in its interior during the cooking and frying process. Here, for example, depending on the current measurement result, the temperature control of the furnace, optionally the pressure in the furnace chamber, the humidity or the Lüftergeschwindikeit be 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 carrying out the aforementioned method is claimed in which at least one sensor is included with electrodes which can be applied to the surface of the food or inserted into the interior of the food. In addition, according to a preferred embodiment of this device additionally at least one temperature sensor may be present.

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.
Further details and advantages of the invention will be explained with reference to the embodiments and diagrams shown in the figures. Show it:
FIG. 1:
a perspective view of a probe, as it finds application in a device according to the invention,
FIG. 2:
an alternative embodiment of a probe, as used in the present invention,
FIG. 3:
the course of the impedance or temperature inside a food collected over time,
FIG. 4:
a diagram with regard to the impedance curve as a function of the temperature within the food,
FIG. 5:
the impedance profile within the food depending on the temperature measured inside the food at two different cooking conditions and
FIG. 6:
a diagram with the impedance and temperature profile, 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 probe 10, on which two electrodes 12 are arranged like a fork. The electrodes run in tips 14, which allow a penetration into the food. By means of the electrodes 12, the impedance field 16 lying between the electrodes is measured. The evaluation can be assumed to be known and is therefore not shown here. In the probe 10 according to the embodiment of Figure 1, in addition to the electrodes 12 for measuring the impedance nor a temperature sensor 18 is shown, which is formed comparatively longer than the electrodes 12. Thus, the probe is suitable for measuring the impedance field 16 on the surface of a Food, while at the same time the temperature profile is recorded inside the food by means of the temperature sensor 18. Also, the temperature sensor 18 has a tapered tip 20 to allow a piercing into the food to be monitored.

In Figur 2 ist eine ähnlich aufgebaute Sonde 10 gezeigt, die allerdings nur die beiden Elektroden 12 zur Aufnahme des Impedanzfeldes 16 aufweist.FIG. 2 shows a similarly constructed probe 10, which however has only the two electrodes 12 for receiving the impedance field 16.

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.Based on the diagram shown in Figure 3, the impedance or temperature profile in the food over time can be explained. The temperature profile in the interior of the food T L continuously increases over time at a constant temperature within the oven T oven , as shown in FIG. As the temperature increases, the impedance of the food changes, as shown by the impedance curve taken in the interior of the food. This impedance change is a measure of the degree of dehydration in the food. The impedance measurement can be carried out here, for example, with 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.FIG. 4 shows the dependence of the impedance inside the food on the temperature inside the food. Taking into account experimentally obtained comparison or calibration curves, it is possible to change the cooking conditions, such as the temperature or humidity within the oven chamber, to accelerate or slow down the cooking or roasting process, with reference to the diagram of FIG the impedance should be as close to the minimum as possible in order to minimize the weight loss or food dehydration that is undesirable for the gastronomic result.

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.FIG. 5 shows the impedance curves versus the temperature inside the food for different oven conditions. Here, the temperature and humidity within the furnace chamber have been changed and it is clear that at comparatively high temperatures, the impedance temperature curve is different than in other temperature and humidity conditions. This results in a different gastronomic result at a comparatively 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.Based on these findings made useful for the invention, it is possible to control the cooking or roasting point on the food surface, as will be explained with reference to FIG. 6. Here, the constant furnace temperature T furnace is shown on the one hand and the temperature profile T L in the interior of the food. Curves 1 and 2 respectively record two impedance curves for the impedance measured on the surface of the food, which differ in their course. For the different curves, different cooking or frying conditions are responsible in the interior of the oven chamber, here, for example, the humidity or the speed of the fan is changed using a damper inside the furnace chamber. At an end time t f , a different impedance value at the surface is reached when a corresponding end temperature in the interior of the foodstuff T L is reached, depending on the ambient conditions in the oven chamber (compare the intersections 1 and 2). The difference is evident, for example, in a different degree of browning of the food and thus in the final gastronomic result.

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.The measurement of the various possible variables for controlling the cooking process can be carried out for the food integral or at a specific local location, for example inside the food, in the center of gravity or on its surface. The data obtained by the measurement can be used for an electronic control to modify or correct the device parameters of the damper or oven in order to optimize the cooking or roasting process. In this case, for example, as the cooking or frying process influencing variables, the temperature within the oven chamber, the set humidity, an optionally set pressure within the oven chamber or the fan speed of a corresponding fan can be varied.

Claims (17)

  1. Method for monitoring and/or controlling the cooking or roasting of food, in which method the temperature profile (TL) inside the food is measured, characterized in that, in addition, an electrical, electromagnetic or magnetic property of the food or of one of its parts is measured during the cooking or roasting operation, and in that the measured data is used to modify and/or correct device parameters of a steam-cooker or oven.
  2. Method according to Claim 1, characterized in that the moisture, the temperature and/or the excess pressure in each case in the oven chamber and/or the fan speed of a fan which is present in the steam-cooker or oven are varied as device parameters of the steam-cooker or oven.
  3. Method according to Claim 1, characterized in that the change in the electrical, electromagnetic or magnetic property of the food or one of its parts is measured during the cooking or roasting operation as a function of time.
  4. Method according to one of Claims 1 to 3, characterized in that the electrical impedance of the food is measured.
  5. Method according to one of Claims 1 to 3, characterized in that the electrical resistance of the food is measured.
  6. Method according to one of Claims 1 to 3, characterized in that the insulation resistance of the food is measured.
  7. Method according to one of Claims 1 to 3, characterized in that the magnetic permeability of the food is measured.
  8. Method according to one of Claims 1 to 7, characterized in that an electric voltage field of any desired amplitude, frequency or waveform is applied to the food during the measurement.
  9. Method according to Claim 8, characterized in that the current resulting from the application of the electric voltage is measured.
  10. Method according to one of Claims 1 to 7, characterized in that an electric current of any desired amplitude, frequency or waveform is applied to the food during the measurement.
  11. Method according to Claim 10, characterized in that the voltage resulting from the application of the electric current is measured.
  12. Method according to one of Claims 1 to 7, characterized in that a magnetic field of any desired amplitude, frequency or waveform is applied to the food during the measurement.
  13. Method according to one of Claims 1 to 12, characterized in that the said method is used to determine the characteristic properties which result from the pretreatment of the food.
  14. Method according to one of Claims 1 to 12, characterized in that the said method is used to determine the change in the organic tissue of the food at its surface or inside it during the cooking or roasting operation.
  15. Method according to one of Claims 1 to 12, characterized in that the said method is used to control, modify, correct or optimize the change in the organic tissue of the food at its surface or inside it during the cooking or roasting operation.
  16. Apparatus for carrying out the method according to one of Claims 1 to 15, which method comprises monitoring and/or controlling the cooking or roasting of food, in which method the temperature profile (TL) inside the food is measured, characterized in that the said apparatus comprises at least one probe (10) with electrodes which can be applied to the surface of the food or can be inserted into the food.
  17. Apparatus according to Claim 16, characterized in that the said apparatus additionally has a temperature sensor (18).
EP03006394A 2002-04-04 2003-03-20 Method and apparatus for monitoring a food cooking cycle Revoked EP1351023B1 (en)

Applications Claiming Priority (2)

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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

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EP1351023A1 EP1351023A1 (en) 2003-10-08
EP1351023B1 true EP1351023B1 (en) 2007-06-20

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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
EP2299261B1 (en) * 2009-09-18 2016-02-10 Electrolux Home Products Corporation N.V. Use of a food probe and a method for recognising the type of a food and monitoring a cooking process of a food stuff
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
US10359381B2 (en) 2017-03-10 2019-07-23 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

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US4554440A (en) * 1981-08-07 1985-11-19 Lee Jr Maurice W Automatic circuit control for electrical resistance cooking apparatus
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US5844209A (en) * 1998-02-09 1998-12-01 Gunther; Arnold Apparatus to control the cooking temperature of foods

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DE10214923A1 (en) 2003-10-23
US20040091018A1 (en) 2004-05-13
US6875958B2 (en) 2005-04-05
EP1351023A1 (en) 2003-10-08
ES2287374T3 (en) 2007-12-16
DE50307504D1 (en) 2007-08-02

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