EP2098788A2 - Procédé destiné à la commande d'un processus de cuisson et appareil de cuisson correspondant - Google Patents

Procédé destiné à la commande d'un processus de cuisson et appareil de cuisson correspondant Download PDF

Info

Publication number
EP2098788A2
EP2098788A2 EP09153972A EP09153972A EP2098788A2 EP 2098788 A2 EP2098788 A2 EP 2098788A2 EP 09153972 A EP09153972 A EP 09153972A EP 09153972 A EP09153972 A EP 09153972A EP 2098788 A2 EP2098788 A2 EP 2098788A2
Authority
EP
European Patent Office
Prior art keywords
cooking
target
food
determined
temperature
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.)
Withdrawn
Application number
EP09153972A
Other languages
German (de)
English (en)
Other versions
EP2098788A3 (fr
Inventor
Torsten Brinkmann
Janine Contius
Michael Greiner
Christine Haas
Regina Hömme
Martin Heim
Jürgen KLASMEIER
Karin Klimm
Judith Kling
Katrin Lauterbach
Reinhard Nielsen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rational AG
Original Assignee
Rational AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Rational AG filed Critical Rational AG
Publication of EP2098788A2 publication Critical patent/EP2098788A2/fr
Publication of EP2098788A3 publication Critical patent/EP2098788A3/fr
Withdrawn legal-status Critical Current

Links

Images

Classifications

    • 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
    • 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
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

  • the invention relates to a method for guiding a cooking process for cooking a food in a cooking chamber of a cooking appliance by at least one energy input into the cooking chamber of the cooking appliance is performed in dependence on at least one set or set by a user target parameter; and a cooking device for such a method.
  • Cooking methods for guiding automatic cooking processes are well known in the art. From the DE 10 2004 040 655 A1 For example, the applicant is aware of a method for controlling a delta-T cooking process, in which the cooking chamber temperature is reduced even before a target core temperature of a cooking product set by a user is reached, in order to overshoot the core temperature of the food and thus over-cook the food prevent.
  • an improvement of a cooking result can thus be achieved on the basis of the evaluation of the core temperature profile of a cooking product, the desired core temperature depending on the weight, the density, the dimension, the diameter, the degree of ripeness, the pH, the Storage condition, texture, odor, browning, crusting, thermal conductivity, taste, quality, hygiene, initial core temperature, initial edge zone temperature, and / or initial surface temperature.
  • the DE 10 2004 052 660 A1 the Applicant relates to a method for cooking Gargarutchargen, which are composed of a variety of individual Gargütern different caliber, using a Garreas, which is first introduced into the food that has the smallest caliber. Upon reaching a desired Garillones for the food of the smallest caliber is a reconnection of the Garreas in the food with the next smallest caliber. On the basis of the increase of the core temperature per time at a defined cooking chamber temperature and fan level, that is to say at a defined energy transfer, it can be recognized to which caliber it is the food to be measured in each case.
  • the cooking process can be adapted in a corresponding manner to this caliber to achieve the desired cooking result, in particular regarding the internal and external Gargrad the respective food. It is also taken into account that with a larger food the tanning phase usually lasts longer than with a smaller food, which is why it is recommended to drive this phase at lower temperatures than a smaller food that should receive the same final tanning. However, an interaction between the internal and external cooking degree is not taken into account here.
  • the EP 1 847 203 A1 discloses a cooking product preparation with steam leakage detection, in which a cooking process with three phases is used, namely with a warm-up phase, a cooking phase and a tanning phase.
  • the aim of the cooking phase is, depending on the type of food, to cook the food, the temperature in the food should be maintained at a value of 85 to 99 degrees Celsius, while a surface temperature of the food to be avoided by more than 100 degrees Celsius, as this leads to unwanted dehydration or blackening.
  • the tanning phase however, the temperature in the cooking chamber is increased, to then get a browning or drying of the food.
  • this method does not allow the targeted setting of a desired core temperature and a desired browning.
  • the present invention is therefore based on the object to further develop the generic method such that the disadvantages of the prior art are overcome.
  • cooking processes should be improved with regard to the achievement of a final state predetermined by a user and thus the quality of the corresponding cooking result.
  • the present object is achieved in that a first functional dependency of the energy input of at least two target parameters is superimposed on at least a first second dependency of the energy input of a first target parameter and a second second dependency of the energy input of a second target parameter, and the cooking process for Reaching the two target parameters is performed taking into account the first functional dependence.
  • the energy input into the oven is a measure of the energy that is applied to the food, determined by the setting of a desired cooking space temperature (GT target ), the power of a heater, in particular a microwave generating device, a target Moisture, the power of a moisture supply and / or discharge device, in particular a steam generator, a target flow rate, the rotational speed of a fan device, in particular a fan for circulating the cooking chamber atmosphere, and / or the circulating air speed in the cooking chamber of the cooking appliance, wherein preferably an increase in the energy input is caused by an increase in the target cooking space temperature (GT target ).
  • GT target desired cooking space temperature
  • the target parameter is a degree of cooking, in particular an internal degree of cooking, such as the desired core temperature (KT Soll ), an external degree of cooking, such as the desired tanning (B) and / or the desired encrustation, and / or the change of the degree of cooking as a function of time, the cooking time and / or cooking speed, the weight loss and / or the change in weight loss as a function of time and / or the delicacy of the food and / or the change of the delicacy of the food to be selected as a function of time ,
  • KT Soll desired core temperature
  • B desired tanning
  • the energy input in accordance with the first functional dependency additionally depends on at least one cooking product parameter, wherein the caliber, the weight, the pretreatment, the state and / or the quantity of the food is / are selected as the cooking product parameter, and the cooking parameter is over at least one sensor and / or determined by input of the user.
  • the caliber of the food is determined by the increase in the core temperature of the food over time and / or by detecting the geometry, in particular with an optical sensor and / or an ultrasonic sensor, the weight of the food by a weight sensor is determined, the pretreatment and / or the state of the food is determined with a sensor for detecting the chemical state of the cooking environment surrounding Garraumatmosphotre and / or the amount of food by the increase of the cooking chamber temperature over time and / or with a sensor system for determining the number of slots arranged in the cooking chamber and / or determined by the strength of the absorption of microwave power in the cooking chamber.
  • Inventive methods can be characterized in that the target parameter and / or the food parameters are input via an input device and / or a reading device is read.
  • first second and second second functional dependencies of the energy input from the two target parameters are determined empirically, in particular in each case by determining a mathematical fit, preferably in the form of a linear regression, and / or the first functional dependency, in particular linear, dependent superposition, in particular summation, of the first second and second second functional dependencies.
  • Embodiments of the invention may be characterized in that as the first target parameter of the internal degree of cooking, in particular the desired core temperature (KT target ), and as the second target parameter, the external Gargrad, in particular the Wunschbhoffnung (B) are selected, or as the first Target parameters of the internal Gargrad, in particular the target core temperature (KT target ), and as the second target parameter of the desired weight loss (WG) are selected.
  • the first target parameter of the internal degree of cooking in particular the desired core temperature (KT target )
  • the external Gargrad in particular the Wunschbösted (B) are selected
  • the first Target parameters of the internal Gargrad in particular the target core temperature (KT target )
  • WG desired weight loss
  • the set cooking space temperature (GT setpoint ) represents a first energy input which depends linearly on the caliber determined by the change of the core temperature (dKT) as a function of time, m 1 a slope and b a, dependent on the desired tanning (B), Represent basic temperature
  • m 2 is the slope of the slope m 1 as a function of the desired tanning (B), and the result is the following first functional dependence in ° C as a result of superposition:
  • G ⁇ T Should m 2 * B * DKT + b .
  • GT Soll the desired cooking space temperature
  • the invention also proposes a cooking device comprising a cooking chamber, a heating device, a control or regulating device, a memory device and an input device for carrying out a method according to the invention, in which at least one empirically determined function for the first functional dependency is stored in the memory device , It can be provided that a moisture supply and / or -abbow coupled, a blower device, a sensor device and / or an output device comprises.
  • the cooking method according to the invention it is thus possible to achieve a cooking result desired by a user, although a large number of different parameters have an influence on the cooking result. This is done by taking into account the influence of the parameters on the energy input, which is necessary to achieve the cooking result, and the mutual influence of the parameters among each other.
  • This makes it possible, for example, to influence a cooking process by adjusting the desired cooking space temperature so that regardless of the set inner Gargrad, which is a first target parameter and is determined in particular by the core temperature of the food, and the cross section of the cooking food, the one Gargutparameter represents a set by the user second target parameters in the form of the outer Gargrads, in particular the browning of the food can be achieved.
  • a cooking process by adapting the desired cooking chamber temperature in such a way that, independently of an evaporation rate of a cooking product a set inner cooking degree of the cooking product, which represents a first target parameter and is determined in particular by the core temperature of the food, is reached, wherein the evaporation rate is accompanied by a loss of weight of the food with a loss of weight of the food and the weight loss indirectly acts as a second target parameter as minimal as possible.
  • This embodiment thus makes it possible to compensate for a cooling of a cooking product when moisture escapes from it.
  • the present invention z. B. set by the user Wunschparametem or target parameters and the parameters determined by the food or Gargutparametern z. B. determined by evaluation of sensor data of the cooking appliance, certain energy inputs into the cooking chamber of the cooking appliance, such.
  • the oven temperature the power of a microwave generator, the humidity in the cooking chamber and / or the speed of air circulation in the oven, assigned, while the mutual influence of these parameters and settings at least approximately, z. B. by previously performed measurements, is known, so that actually desired results are achieved.
  • the strength and thus the coupling with which these parameters influence each other and thus the energy inputs can be determined by empirically determined mathematical relationships. As a first approximation, linear relationships between the parameters and the energy input are assumed. However, with a broader empirical database, other functional relationships can be used to correlate the parameters with the energy inputs.
  • the energy input into the cooking chamber is a measure of the energy that is applied to the food.
  • it is usually varied by increasing the set cooking chamber temperature. This means that the heating of the cooking appliance, which usually works at a constant electric power or combustion power, remains turned on until the desired cooking chamber temperature is reached.
  • a higher target cooking chamber temperature is achieved that the temperature gradient between the Garraumatmophäre and the food is increased.
  • An increase in the energy input into the cooking chamber is therefore initially to be understood as an increase in the set cooking chamber temperature.
  • the energy input can also be increased by changing the power of a heater in the steam generator, or by a change in the moisture or moisture removal from the oven.
  • the introduced into the oven steam at a temperature of 100 ° C condenses especially on the food and thus leads to an energy input into the oven.
  • Another way of adjusting an energy input into the oven can be done by changing a microwave power in a cooking appliance with microwave source. Even if not the entire microwave power is absorbed by the food and a power loss occurs in the magnetron of the microwave generating device, the set power of the microwave source over time is still a good measure of the energy input in the oven.
  • Target parameters can either be set by a user or specified by a cooking process.
  • the target parameters are a degree of cooking, in particular the desired core temperature as an internal cooking degree and / or the desired tan as an external degree of cooking, the Cooking time, the cooking speed, the weight loss and / or the delicacy of the food in question.
  • the differences between the cooking time and the cooking speed for the food to be cooked arise especially at cooking temperatures of less than 120 ° C. For example, large pieces of roast are cooked at lower temperatures, and cooking quality depends greatly on the speed of cooking, with a slow-cooked piece of meat always having a higher quality than a quick-cooked piece of meat.
  • this is usually minimal to keep, especially in meat pieces, which have a tendency to lose moisture by evaporation.
  • the parameters given by the food so the Gargutparameter, z. B. the caliber of the food, so a diameter of the food appropriate size, the pretreatment of the food, the state of the food but also the amount of the food to be.
  • the state of the food can be understood as a Gare achieved by a pre-treatment of the food, which is determined for example by determining the core temperature of the food or by the temperature profile inside the food.
  • the state can also include the age of the food to be determined, for example, by means of a gas sensor that analyzes the characteristic odor of the food.
  • the mutual influence of the various parameters with each other and their mutual influences on the energy inputs are taken into account by superimposing their functional relationships according to the invention, so as to achieve a cooking result that is independent of the parameters of the food, but the target parameters as accurately as possible.
  • the objective functions are z. B. determined by a simple superposition of the individual functional relationships.
  • the overlay is done, for example, by a weighted addition of the two individual functions.
  • various parameters also influence one another, then, in the case of linear relationships, the influence of a parameter on the slope of the function, which describes the dependence of the energy input on the other parameter, must be taken into account.
  • non-linear relationships by taking into account the mutual influence of the parameters among each other in the pre-factors of the non-linear components of the function for describing the energy input.
  • the energy input depends quadratically or exponentially on a first parameter and if a second parameter has an influence on the energy input and the first parameter, this is taken into account by a factor in front of the quadratic or exponential component and by a factor in the case of an exponential relationship Factor in the exponent of the exponential function occurring there.
  • FIG. 1 shows the influence of a set by a user Wunschb syndromenung (B) of a food (not shown) to a desired cooking space temperature (GT target ).
  • This functional relationship can be obtained empirically by determining the browning of a particular food at different set oven temperatures (GT).
  • the degree of browning can be z. B. are determined on the basis of a color scheme, as is customary in the field of ecotrophology for assessing the color of a food. If one has thus determined two or more different desired browning, the functional relationship between GT and B can be approximated by linear regression and thus determined, provided that in this area a roughly linear relationship between these quantities can be assumed. In any case, a higher cooking chamber temperature leads to a stronger browning of the food.
  • the slope of the straight in FIG. 1 and the GT set- axis section depend on the type of food. To achieve the same additional browning effect on a piece of beef as on buttered cookies, for example, a larger increase in GT is necessary. At the same time, however, the minimum GT required to achieve a tanning effect is lower for buttered cookies than for beef.
  • the pretreatment of the food can be the tanning speed of a food and thus the slope of the line in FIG. 1 influence.
  • a piece of meat simmered in a pan outside the cooking appliance or a piece of meat on which a sugary marinade has been applied is darker or tans faster than a correspondingly untreated piece of meat.
  • the desired tanning ( B ) set by the user thus first determines a basic temperature of the oven (GT B ).
  • FIG. 2 shows the influence of the caliber, which is essentially determined by the diameter of the food to the desired cooking space temperature (GT target ) and on the browning.
  • GT target is, in contrast to the desired tanning (B), which is a target parameter that is entered by the user on the cooking appliance, a cooking parameter that depends solely on the food.
  • the caliber of the food can be determined, for example, by determining the increase in core temperature (dKT).
  • dKT increase in core temperature
  • a rapid increase in the core temperature is namely in a food with a small caliber, d. H. a food product with a small diameter, while a rapid increase in the core temperature will take place in a large diameter or large caliber food.
  • a linear functional relationship between the desired oven temperature and the sugar content of a marinade can be found.
  • a marinade with a higher sugar content causes, with the same thermal effect, calculated over the integral of the surface temperature over time, a stronger browning and thus a faster darkening of the brightness of the surface of the food.
  • the sugar content of a marinade can also be determined by measuring the increase in aromatics in the cooking chamber atmosphere which usually occurs in such marinades.
  • Responsible for the formation of aromatics is the Maillard reaction.
  • the increase in the aromatics can z. B. be determined with an electronic nose, as in the DE 10 2004 062 737 A1 the applicant is described.
  • FIG. 3 shows the dependence of the desired cooking chamber temperature (GT setpoint ) of both the user-set desired tanning (B) and the caliber (dKT) of the cooking product.
  • GT setpoint desired cooking chamber temperature
  • dKT caliber
  • Equation (1) shows the influence of the desired tanning and thus the different slopes m 1 of the dKT curves by a formula.
  • FIG. 4 shows the correlation between the set Wunschb syndromearia B and the caliber by the dependence of the slope m 1 of GT target .
  • the slope m 1 increases.
  • m 2 is the slope of the slope m 1 as a function of the desired tanning B.
  • Offset GT a target core temperature (KT target ) to the desired cooking space temperature (GT target ), resulting in an offset for the GT setpoint , which is referred to as Offset GT .
  • m 3 and offset KTA can be determined by cooking the food to the desired KT target input at different KT target inputs and at different cooking chamber temperatures. Then the browning of the food is judged. there applies, the higher the KT target input, the lower the GT target should be to choose.
  • a deviation of precisely this GT target in the form of the offset GT can be determined for other KT target inputs. In the case of different KT set inputs, therefore, different values for the offset GT will result.
  • the slope m 3 is determined by linear regression.
  • the offset KTA also results from the linear regression or is the offset GT , which theoretically or practically provides the desired tanning result at a KT target input of 0 ° C.
  • the offset GT thus provides a further correction term, which is additionally added to calculate the energy input, in order to achieve a second target parameter independently of a first target parameter selected by the user.
  • the offset GT thus represents a correction term for the desired cooking chamber temperature (GT setpoint ) to be set by the cooking appliance, so that the user-desired browning can be achieved independently of the core temperature desired by the user.
  • GT setpoint desired cooking chamber temperature
  • the offset GT which depends linearly on the set KT target , is simply added to the GT target to be set by the cooking appliance.
  • the correction term can be positive or negative, as in FIG. 5 shown. From which KT nominal input of the user a negative correction term is used is determined by the offset KTA .
  • the Offset KTA defines from which KT nominal input of the user a correction of the GT target is to take place (ie where the KT target axis section is), the slope m 3 defines how much the linear dependence of the correction term to be added or subtracted for the GT should depend on the user-defined KT target input.
  • Equation (5) thus results from equation (3) and equation (4).
  • the slope m 2 of m 1 as a function of B and the slope m 3 of the offset GT as a function of KT Soll can be empirically determined in laboratory experiments.
  • suitable base temperatures b for the desired tanning can be determined beforehand.
  • the target parameters B and KT set by the user are known by the input of the user.
  • the caliber size of the food item dKT can be determined by the increase of the core temperature over time.
  • the determination of the slope m 2 the determination of the slope m 1 of the GT target is necessary in advance depending on the caliber.
  • offset KTA has to be determined empirically.
  • a piece of meat for example in the form of a roast, is conventionally even pulled at a low temperature, which is why the corresponding cooking methods are also often referred to as low-temperature cooking.
  • the Garende is usually determined by reaching a target core temperature, but without the desired cooking space temperature of the target core temperature can be equated, as can evaporate from the surface of the meat piece of water, which cools the piece of meat, so that the target cooking space then must be above the target core temperature to compensate for this cooling. This leads to the fact that in the case in which a higher nominal core temperature is required, the target cooking chamber temperature must be increased disproportionately. With a higher target cooking space temperature namely increases the evaporation rate on the food surface.
  • the actual moisture plays a role in the cooking chamber, which is determined not only by the food itself, but, depending on the cooking process, possibly also by supplied (foreign) moisture. It should be noted in particular that with increasing water vapor partial pressure in the atmosphere of the cooking chamber, the evaporation rate drops to the food, which in turn must lead to a reduction of the desired cooking space temperature.
  • the humidity in the cooking chamber atmosphere must not lead to condensation on a food surface, which can then lead to a rinsing of roasting substances, spices or the like.
  • This equation is a first second functional dependency in which it is assumed that the set cooking space temperature is a linear function of the setpoint core temperature, so that two parameters remain, on the one hand the slope a (dimensionless) and on the other hand an offset which results from the nominal core temperature and b (in ° C).
  • F Is is the actual humidity in the cooking chamber, which must be specified in percent, as it describes the relative humidity, and in a H exertizigarêt, so in which no foreign steam is introduced into a cooking chamber, a direct measure of the Abdampfrate and thus the weight loss of a food is.
  • the set cooking space temperature is calculated for a target core temperature of 60 ° C, a humidity of 100% and an increase of the actual core temperature of 0.2 ° C per minute to 61 ° C, ie 1 ° C above the target Core temperature, as in the previously described embodiment of the invention.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Electric Stoves And Ranges (AREA)
EP09153972A 2008-03-03 2009-02-27 Procédé destiné à la commande d'un processus de cuisson et appareil de cuisson correspondant Withdrawn EP2098788A3 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102008012190A DE102008012190A1 (de) 2008-03-03 2008-03-03 Verfahren zum Führen eines Garprozesses und Gargerät hierfür

Publications (2)

Publication Number Publication Date
EP2098788A2 true EP2098788A2 (fr) 2009-09-09
EP2098788A3 EP2098788A3 (fr) 2010-04-07

Family

ID=40793190

Family Applications (1)

Application Number Title Priority Date Filing Date
EP09153972A Withdrawn EP2098788A3 (fr) 2008-03-03 2009-02-27 Procédé destiné à la commande d'un processus de cuisson et appareil de cuisson correspondant

Country Status (2)

Country Link
EP (1) EP2098788A3 (fr)
DE (1) DE102008012190A1 (fr)

Cited By (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2026632A3 (fr) * 2007-08-17 2010-12-15 Rational AG Procédé de détermination de la température de noyau d'un article de cuisson et appareil de cuisson destiné à l'exécution d'un tel procédé
US7994962B1 (en) 2007-07-17 2011-08-09 Drosera Ltd. Apparatus and method for concentrating electromagnetic energy on a remotely-located object
EP2363646A1 (fr) 2010-03-03 2011-09-07 Rational AG Procédé de guidage de programmes de cuisson
US8207479B2 (en) 2006-02-21 2012-06-26 Goji Limited Electromagnetic heating according to an efficiency of energy transfer
EP2469173A2 (fr) 2010-12-23 2012-06-27 Rational AG Procédé de commande d'un procédé de cuisson dans un appareil de cuisson et appareil de cuisson
EP2570732A1 (fr) * 2011-09-16 2013-03-20 Rational AG Rapport de fréquence à réglage variable
EP2603741A1 (fr) * 2010-08-13 2013-06-19 Rational AG Procédé mettant à disposition des programmes de cuisson
WO2013059080A3 (fr) * 2011-10-17 2013-06-27 Illinois Tool Works Inc. Contrôle de brunissement pour un four
US8492686B2 (en) 2008-11-10 2013-07-23 Goji, Ltd. Device and method for heating using RF energy
EP2662630A1 (fr) * 2012-05-11 2013-11-13 Miele & Cie. KG Procédé destiné à la préparation d'un produit de cuisson et appareil de cuisson
US8653482B2 (en) 2006-02-21 2014-02-18 Goji Limited RF controlled freezing
US8839527B2 (en) 2006-02-21 2014-09-23 Goji Limited Drying apparatus and methods and accessories for use therewith
US9131543B2 (en) 2007-08-30 2015-09-08 Goji Limited Dynamic impedance matching in RF resonator cavity
DE102014106955A1 (de) 2014-05-16 2015-11-19 Rational Ag Verfahren zum Bestimmen und Anzeigen einer Garqualitätsprognose
US9215756B2 (en) 2009-11-10 2015-12-15 Goji Limited Device and method for controlling energy
DE102015106477A1 (de) 2015-04-27 2016-10-27 Rational Aktiengesellschaft Verfahren zum Steuern eines Garverfahrens in einem Gargerät sowie Gargerät
US9568443B2 (en) 2012-10-15 2017-02-14 Board Of Trustees Of Michigan State University Testing system for estimating thermal properties of a material
US9756579B2 (en) 2013-10-18 2017-09-05 Board Of Trustees Of Michigan State University Near field communication system and method for controlling transmission power of near field communication system
EP3309460A1 (fr) * 2016-10-12 2018-04-18 Miele & Cie. KG Procédé automatique de cuisson des aliments au moyen d'un appareil de cuisson
EP3511629A1 (fr) * 2018-01-12 2019-07-17 Rational International AG Procédé de détermination de la sensibilité à la température d'un produit à cuire ainsi qu'appareil de cuisson
DE102018102123A1 (de) * 2018-01-31 2019-08-01 Rational Aktiengesellschaft Verfahren sowie Gargerät zum Garen wenigstens eines Garguts
IT201800003342A1 (it) * 2018-03-07 2019-09-07 Rational Ag Procedimento per la rilevazione di almeno un parametro di carica di uno spazio chiuso mediante una apparecchiatura di rilevazione, nonche' apparecchiatura di rilevazione
US10674570B2 (en) 2006-02-21 2020-06-02 Goji Limited System and method for applying electromagnetic energy
CN112835299A (zh) * 2020-12-31 2021-05-25 重庆电子工程职业学院 基于深度学习的智能烘烤控制系统
EP2860458B1 (fr) * 2013-10-14 2022-02-23 MKN Maschinenfabrik Kurt Neubauer GmbH & Co. KG Procédé de fonctionnement d'un appareil de cuisson sous la forme d'un cuiseur à vapeur combiné et appareil de cuisson destiné à la réalisation du procédé
DE102020214636A1 (de) 2020-11-20 2022-05-25 BSH Hausgeräte GmbH Haushaltsgargerät und Verfahren zum Betreiben desselben
US11659840B2 (en) 2011-10-17 2023-05-30 Illinois Tool Works Inc. Browning control for an oven

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2127481A1 (fr) 2007-02-21 2009-12-02 RF Dynamics Ltd. Congélation commandée par rf
DE102013105281B4 (de) * 2013-05-23 2022-02-03 Rational Ag Flexibles Garverfahren
DE102014113664A1 (de) * 2014-09-22 2016-03-24 Rational Aktiengesellschaft Gargerät sowie Verfahren zum Garen von Gargut
DE102015114144A1 (de) * 2015-08-26 2017-03-02 Rational Aktiengesellschaft Verfahren zum Garen von wenigstens einem Insekt sowie Gargerät zum Garen von wenigstens einem Insekt

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1445677A2 (fr) * 2003-01-29 2004-08-11 Rational AG Methode de commande d'un processus de cuisson, en particulier un processus de cuisson Delta-T
DE102004040655A1 (de) 2004-08-20 2006-03-09 Rational Ag Verfahren zum Steuern eines Delta-T-Garprozesses
DE102004052660A1 (de) 2004-10-29 2006-05-11 Rational Ag Verfahren zum Garen von Gargutchargen, enthaltend Gargüter mit unterschiedlichem Kaliber und Gargerät zum Implementieren solch eines Verfahrens
DE102004062737A1 (de) 2004-12-27 2006-07-13 Rational Ag Gargerät, enthaltend mindestens ein Gassensorarray, sowie ein Verfahren zum Garen mit diesem Gargerät, ein Verfahren zum Reinigen dieses Gargeräts und ein Probenentnahmesystem
DE102005057585B3 (de) 2005-11-30 2007-03-08 Miele & Cie. Kg Garverfahren
EP1847203A1 (fr) 2007-06-26 2007-10-24 V-Zug AG Préparation de produits de cuisson à détection de sortie de vapeur

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19609116A1 (de) * 1996-03-08 1997-09-18 Eloma Gmbh Verfahren und Vorrichtung zum Garen von Nahrungsmitteln
DE19718399A1 (de) * 1997-04-30 1998-11-05 Rational Gmbh Verfahren zum individuellen Führen eines Garprozesses und zugehöriges Gargerät
DE50200543D1 (de) * 2002-02-25 2004-07-29 Eloma Gmbh Groskuechentechnik Verfahren zur Behandlung und Zubereitung von Nahrungsmitteln in einem Gargerät, Bedienfeld für ein Gargerät sowie Gargerät mit Bedienfeld
DE10300465A1 (de) * 2003-01-09 2004-07-29 Rational Ag Garen unter Ausnutzung einer Cluster-Analyse und Gargeräte hierfür
DE10306940A1 (de) * 2003-02-18 2004-09-09 Rational Ag Verfahren zum Steuern eines Backprozesses
EP1956301B1 (fr) * 2007-02-08 2009-11-04 Rational AG Procédé de commande d'un processus de cuisson
DE102007039027A1 (de) * 2007-08-17 2009-02-26 Rational Ag Verfahren zur Bestimmung der Kerntemperatur eines Garguts und Gargerät zur Durchführung solch eines Verfahrens
DE102007059223A1 (de) * 2007-12-07 2009-06-10 Rational Ag Verfahren zum Garen, insbesondere Fertiggaren, einer Speise und Gargerät hierfür
DE102008014590B4 (de) * 2008-03-17 2011-06-01 Rational Ag Verfahren zum Führen eines Garprozesses

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1445677A2 (fr) * 2003-01-29 2004-08-11 Rational AG Methode de commande d'un processus de cuisson, en particulier un processus de cuisson Delta-T
DE102004040655A1 (de) 2004-08-20 2006-03-09 Rational Ag Verfahren zum Steuern eines Delta-T-Garprozesses
DE102004052660A1 (de) 2004-10-29 2006-05-11 Rational Ag Verfahren zum Garen von Gargutchargen, enthaltend Gargüter mit unterschiedlichem Kaliber und Gargerät zum Implementieren solch eines Verfahrens
DE102004062737A1 (de) 2004-12-27 2006-07-13 Rational Ag Gargerät, enthaltend mindestens ein Gassensorarray, sowie ein Verfahren zum Garen mit diesem Gargerät, ein Verfahren zum Reinigen dieses Gargeräts und ein Probenentnahmesystem
DE102005057585B3 (de) 2005-11-30 2007-03-08 Miele & Cie. Kg Garverfahren
EP1847203A1 (fr) 2007-06-26 2007-10-24 V-Zug AG Préparation de produits de cuisson à détection de sortie de vapeur

Cited By (53)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10674570B2 (en) 2006-02-21 2020-06-02 Goji Limited System and method for applying electromagnetic energy
US8839527B2 (en) 2006-02-21 2014-09-23 Goji Limited Drying apparatus and methods and accessories for use therewith
US9872345B2 (en) 2006-02-21 2018-01-16 Goji Limited Food preparation
US8207479B2 (en) 2006-02-21 2012-06-26 Goji Limited Electromagnetic heating according to an efficiency of energy transfer
US11523474B2 (en) 2006-02-21 2022-12-06 Goji Limited Electromagnetic heating
US10492247B2 (en) 2006-02-21 2019-11-26 Goji Limited Food preparation
US11057968B2 (en) 2006-02-21 2021-07-06 Goji Limited Food preparation
US9078298B2 (en) 2006-02-21 2015-07-07 Goji Limited Electromagnetic heating
US11729871B2 (en) 2006-02-21 2023-08-15 Joliet 2010 Limited System and method for applying electromagnetic energy
US9167633B2 (en) 2006-02-21 2015-10-20 Goji Limited Food preparation
US8653482B2 (en) 2006-02-21 2014-02-18 Goji Limited RF controlled freezing
US10080264B2 (en) 2006-02-21 2018-09-18 Goji Limited Food preparation
US8759729B2 (en) 2006-02-21 2014-06-24 Goji Limited Electromagnetic heating according to an efficiency of energy transfer
US9040883B2 (en) 2006-02-21 2015-05-26 Goji Limited Electromagnetic heating
US8941040B2 (en) 2006-02-21 2015-01-27 Goji Limited Electromagnetic heating
US7994962B1 (en) 2007-07-17 2011-08-09 Drosera Ltd. Apparatus and method for concentrating electromagnetic energy on a remotely-located object
EP2026632A3 (fr) * 2007-08-17 2010-12-15 Rational AG Procédé de détermination de la température de noyau d'un article de cuisson et appareil de cuisson destiné à l'exécution d'un tel procédé
US9131543B2 (en) 2007-08-30 2015-09-08 Goji Limited Dynamic impedance matching in RF resonator cavity
US11129245B2 (en) 2007-08-30 2021-09-21 Goji Limited Dynamic impedance matching in RF resonator cavity
US10687395B2 (en) 2008-11-10 2020-06-16 Goji Limited Device for controlling energy
US11653425B2 (en) 2008-11-10 2023-05-16 Joliet 2010 Limited Device and method for controlling energy
US8492686B2 (en) 2008-11-10 2013-07-23 Goji, Ltd. Device and method for heating using RF energy
US10405380B2 (en) 2009-11-10 2019-09-03 Goji Limited Device and method for heating using RF energy
US9215756B2 (en) 2009-11-10 2015-12-15 Goji Limited Device and method for controlling energy
US10999901B2 (en) 2009-11-10 2021-05-04 Goji Limited Device and method for controlling energy
US9609692B2 (en) 2009-11-10 2017-03-28 Goji Limited Device and method for controlling energy
EP2363646A1 (fr) 2010-03-03 2011-09-07 Rational AG Procédé de guidage de programmes de cuisson
EP2603741A1 (fr) * 2010-08-13 2013-06-19 Rational AG Procédé mettant à disposition des programmes de cuisson
DE102010055983A1 (de) 2010-12-23 2012-06-28 Rational Aktiengesellschaft Verfahren zum Steuern eines Garverfahrens in einem Gargerät sowie Gargerät
EP2469173A2 (fr) 2010-12-23 2012-06-27 Rational AG Procédé de commande d'un procédé de cuisson dans un appareil de cuisson et appareil de cuisson
EP2570732A1 (fr) * 2011-09-16 2013-03-20 Rational AG Rapport de fréquence à réglage variable
EP2570732B1 (fr) 2011-09-16 2021-04-21 RATIONAL Aktiengesellschaft Procédé de cuisson d'un produit alimentaire dans un appareil de cuisson
WO2013059080A3 (fr) * 2011-10-17 2013-06-27 Illinois Tool Works Inc. Contrôle de brunissement pour un four
CN106175478A (zh) * 2011-10-17 2016-12-07 伊利诺斯工具制品有限公司 用于烤炉的褐变控制
US11659840B2 (en) 2011-10-17 2023-05-30 Illinois Tool Works Inc. Browning control for an oven
EP2768363B1 (fr) 2011-10-17 2017-09-13 Illinois Tool Works Inc. Contrôle de brunissement pour un four
US10584881B2 (en) 2011-10-17 2020-03-10 Illinois Tool Works, Inc. Browning control for an oven
EP2662630A1 (fr) * 2012-05-11 2013-11-13 Miele & Cie. KG Procédé destiné à la préparation d'un produit de cuisson et appareil de cuisson
US9568443B2 (en) 2012-10-15 2017-02-14 Board Of Trustees Of Michigan State University Testing system for estimating thermal properties of a material
EP2860458B1 (fr) * 2013-10-14 2022-02-23 MKN Maschinenfabrik Kurt Neubauer GmbH & Co. KG Procédé de fonctionnement d'un appareil de cuisson sous la forme d'un cuiseur à vapeur combiné et appareil de cuisson destiné à la réalisation du procédé
US9756579B2 (en) 2013-10-18 2017-09-05 Board Of Trustees Of Michigan State University Near field communication system and method for controlling transmission power of near field communication system
DE102014106955A1 (de) 2014-05-16 2015-11-19 Rational Ag Verfahren zum Bestimmen und Anzeigen einer Garqualitätsprognose
DE102015106477A1 (de) 2015-04-27 2016-10-27 Rational Aktiengesellschaft Verfahren zum Steuern eines Garverfahrens in einem Gargerät sowie Gargerät
EP3118524A1 (fr) 2015-04-27 2017-01-18 Rational Aktiengesellschaft Procede de commande d'un procede de cuisson dans un appareil de cuisson et appareil de cuisson
EP3309460A1 (fr) * 2016-10-12 2018-04-18 Miele & Cie. KG Procédé automatique de cuisson des aliments au moyen d'un appareil de cuisson
EP3511629A1 (fr) * 2018-01-12 2019-07-17 Rational International AG Procédé de détermination de la sensibilité à la température d'un produit à cuire ainsi qu'appareil de cuisson
DE102018102123A1 (de) * 2018-01-31 2019-08-01 Rational Aktiengesellschaft Verfahren sowie Gargerät zum Garen wenigstens eines Garguts
WO2019170830A1 (fr) * 2018-03-07 2019-09-12 Rational Aktiengesellschaft Procédé de détection d'au moins un paramètre de chargement d'un espace fermé par un dispositif de détection, procédé d'entraînement, programme informatique, support de données lisible par ordinateur et dispositif de détection
IT201800003342A1 (it) * 2018-03-07 2019-09-07 Rational Ag Procedimento per la rilevazione di almeno un parametro di carica di uno spazio chiuso mediante una apparecchiatura di rilevazione, nonche' apparecchiatura di rilevazione
US11844171B2 (en) 2018-03-07 2023-12-12 Rational Aktiengesellschaft Method for the detection of at least one loading parameter of a closed space by a detection device, training method, computer program, computer-readable data carrier, and detection device
DE102020214636A1 (de) 2020-11-20 2022-05-25 BSH Hausgeräte GmbH Haushaltsgargerät und Verfahren zum Betreiben desselben
CN112835299B (zh) * 2020-12-31 2022-11-08 重庆电子工程职业学院 基于深度学习的智能烘烤控制系统
CN112835299A (zh) * 2020-12-31 2021-05-25 重庆电子工程职业学院 基于深度学习的智能烘烤控制系统

Also Published As

Publication number Publication date
DE102008012190A1 (de) 2009-09-10
EP2098788A3 (fr) 2010-04-07

Similar Documents

Publication Publication Date Title
EP2098788A2 (fr) Procédé destiné à la commande d'un processus de cuisson et appareil de cuisson correspondant
DE60104077T2 (de) Ofen und Verfahren zu seiner Steuerung
EP2031306B1 (fr) Procédé et appareil de cuisson
EP2469173B1 (fr) Procédé de commande d'un procédé de cuisson dans un appareil de cuisson et appareil de cuisson
DE3822590C2 (de) Mikrowellenkochgerät
EP1975517B1 (fr) Procédé destiné au réglage de processus de cuisson dans un moufle de four
EP2063183B1 (fr) Procédé de détermination de la température de noyau d'un article de cuisson
DE102007039027A1 (de) Verfahren zur Bestimmung der Kerntemperatur eines Garguts und Gargerät zur Durchführung solch eines Verfahrens
DE102008016824B4 (de) Verfahren zum Automatisieren eines Garverlaufs
WO2012149997A1 (fr) Procédé permettant de déterminer l'angle de pénétration d'un capteur de température à cœur
DE10353299B4 (de) Verfahren zur Regelung einer Heizeinrichtung zur Nahrungsmittelzubereitung und geeignete Vorrichtung
EP2662630B1 (fr) Procédé destiné à la préparation d'un produit de cuisson et appareil de cuisson
EP1793300A1 (fr) Procédé de cuisson
EP1855058B1 (fr) Procédé et appareil de cuisson de plats à la vapeur
DE102006057885A1 (de) Verfahren zum Erzeugen, Verarbeiten und Auswerten eines mit der Temperatur korrelierten Signals und entsprechende Vorrichtung
DE102004040655A1 (de) Verfahren zum Steuern eines Delta-T-Garprozesses
WO2014166005A1 (fr) Procédé de cuisson d'un aliment à cuire et appareil de cuisson
EP2174199A1 (fr) Procédé pour la conduite économe en énergie d'un processus de traitement d'aliments ou d'un processus de nettoyage d'une chambre de traitement et appareil de cuisson correspondant
EP3118524A1 (fr) Procede de commande d'un procede de cuisson dans un appareil de cuisson et appareil de cuisson
EP2136604A1 (fr) Procédé de réglage de la puissance des micro-ondes dans un appareil de cuisson à micro-ondes en fonction de la température mesurée au coeur et appareil de cuisson
EP2233016B1 (fr) Procédé de cuisson de produit de cuisson avec un appareil de cuisson
EP3569932A1 (fr) Procédé de cuisson des denrées alimentaires à basse température
DE102019107815B4 (de) Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102019121334B4 (de) Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102020126747A1 (de) Verfahren zum Bestimmen von wenigstens einem Luftfeuchtigkeitsparameter, Messsystem und Kalibrierverfahren

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

Kind code of ref document: A2

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO SE SI SK TR

AX Request for extension of the european patent

Extension state: AL BA RS

PUAL Search report despatched

Free format text: ORIGINAL CODE: 0009013

AK Designated contracting states

Kind code of ref document: A3

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO SE SI SK TR

AX Request for extension of the european patent

Extension state: AL BA RS

17P Request for examination filed

Effective date: 20100722

AKX Designation fees paid

Designated state(s): DE FR GB IT

17Q First examination report despatched

Effective date: 20110329

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION HAS BEEN WITHDRAWN

18W Application withdrawn

Effective date: 20140210