EP2188572B1 - a method for operating a cooking oven - Google Patents

a method for operating a cooking oven Download PDF

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Publication number
EP2188572B1
EP2188572B1 EP08787370.9A EP08787370A EP2188572B1 EP 2188572 B1 EP2188572 B1 EP 2188572B1 EP 08787370 A EP08787370 A EP 08787370A EP 2188572 B1 EP2188572 B1 EP 2188572B1
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EP
European Patent Office
Prior art keywords
crust formation
food
humidity
crust
control unit
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.)
Not-in-force
Application number
EP08787370.9A
Other languages
German (de)
French (fr)
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EP2188572A1 (en
Inventor
Levent Akdag
Mehmet Tolay
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.)
Arcelik AS
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Arcelik AS
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Filing date
Publication date
Application filed by Arcelik AS filed Critical Arcelik AS
Publication of EP2188572A1 publication Critical patent/EP2188572A1/en
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Publication of EP2188572B1 publication Critical patent/EP2188572B1/en
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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
    • F24C15/00—Details
    • F24C15/003—Details moisturising of air
    • 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 present invention relates to a method for operating an oven wherein the cooking control of foodstuffs forming a crust on the outer surface is performed.
  • the water in the food evaporates during the cooking process with the effect of the heat transferred to the food and the weight of the food decreases during cooking.
  • the water amount that can be held in the food is essential for cooking quality.
  • Forming a crust on the outer surfaces of the food by various cooking functions is aimed, for example in pastries such as bread and cake or various meat dishes.
  • the forming of crust on the outer surface prevents the escape of moisture inside the food and the desired cooking quality is maintained by preventing drying up of the inner portion.
  • the relative humidity in the oven cavity wherein cooking process is performed is a significant parameter for foodstuff forming a crust during the cooking process.
  • the amount of moisture expelled from the foodstuffs during the cooking process not only depends on some of the basic characteristics of the food (diffusion coefficient, permeability, porous structure etc.) but also on the ambient temperature and relative humidity of the environment containing the food.
  • the food in a low relative humidity environment expels moisture from inside and the surface rapidly and while in a high relative humidity environment, this duration increases, sometimes the crust is not formed since the relative humidity cannot be reduced and the desired result of cooking quality cannot be achieved.
  • cooking algorithms are regulated by detecting the amount of humidity in the oven cavity by the humidity sensor however the data of the humidity sensor is insufficient due to different characteristics of the cooked food.
  • a humidity sensor is provided in the oven cavity.
  • the signals received from the sensor is passed through a digital filter, afterwards a graph is formed of the humidity change with respect to time.
  • the parameters received are analyzed for estimating the degree of cooking of the food and the remaining cooking time and the appropriate power level for completing the cooking process are determined.
  • a baking process is defined in a microwave type oven.
  • a two stage cooking process is employed by using a microwave type high frequency heater together with an irradiation type heater for baking the surface of the cake.
  • the cake is heated with a high frequency heating means until the rapid rising and in the second stage of cooking the surface of the cake is baked using a radiation heating means.
  • the decision for passing from the first stage to the second stage is given by the control unit and while the decision is made a weight sensor is used together with a temperature sensor or a humidity sensor.
  • the humidity inside the oven is detected by a humidity sensor.
  • the food is cooked following a cooking algorithm based on characteristic humidity curves for different types of food stored in the memory of a control unit.
  • DE 197 18 399 A1 discloses a method of operating an oven wherein the user is requested to insert the type of food to be cooked, the desired final core temperature of meat to be cooked, the desired final temperature in the oven cavity and the desired final humidity in the oven cavity. On the basis of these parameters, the time required for cooking the food and for crust formation is calculated.
  • the aim of the present invention is the realization of a method of operating an oven wherein the foodstuffs forming a crust on the outer surface during cooking are cooked with the desired quality.
  • the type of food to be cooked, the amount and the estimated crust forming durations depending on the relative humidity are predetermined and recorded in the control unit.
  • the control unit controls the cooking process according to the food type and amount entered by the user at the start of the cooking process and the relative humidity measured by the humidity sensor, using the crust formation duration data in the memory.
  • the control unit furthermore compares the crust formation duration data with the total cooking time determined according to the food type and amount entered by the user and predetermines whether or not crust will be formed within the total cooking time.
  • the control unit accelerates crust formation or prevents crust formation by changing parameters such as temperature and relative humidity depending on the selections by the user whether crust formation is desired or not.
  • the control unit decreases crust formation duration, that is accelerates crust formation by giving the command for increasing the temperature and/or decreasing humidity.
  • the control unit increases crust formation duration by bringing to a greater value than the total cooking time and prevents crust formation by giving the command for decreasing the temperature and/or increasing humidity.
  • a humidity regulator is used that increases or decreases the relative humidity for accelerating crust formation or preventing crust formation depending on the selection for crust formation on the cooked food.
  • the humidity regulator reduces relative humidity and accelerates crust formation.
  • the humidity regulator prevents crust formation by increasing the relative humidity.
  • the oven (1) comprises an oven cavity (2) wherein the cooking process is performed, a humidity sensor (3) that detects the humidity in the oven cavity (2) and a control unit (4) that controls the cooking process.
  • the food to be cooked is classified according to type and amount (e.g. meat: 0,5 kg or pastry : 0.75 kg) and recorded in the memory of the control unit (4).
  • type and amount e.g. meat: 0,5 kg or pastry : 0.75 kg
  • the type and amount of food to be cooked and the crust formation selections, whether or not crust formation is preferred on the food are entered into the control unit (4) by the user at the start of the cooking process.
  • the estimated total cooking time (Tp) is determined by the control unit (4) according to information on the type and amount of food defined by the user at the start of the cooking process.
  • the type and amount of food to be cooked and the anticipated crust formation durations (Tk) depending on the humidity of the environment containing the food during the cooking process is recorded in the memory of the control unit (4).
  • the control unit (4) controls the cooking process by using the information of crust formation durations (Tk) in the memory, the type and amount of food to be cooked defined at the start of the cooking process by the user and the humidity measured by the humidity sensor (3).
  • the crust formation duration (Tk) remains within the total cooking time (Tp) (Tk ⁇ Tp) and the food is removed from the oven (1) being cooked and with a crust formed thereon.
  • the control unit (4) controls the cooking process according to the food type and amount entered by the user at the start of the cooking process and the relative humidity measured by the humidity sensor (3), using the crust formation duration (Tk) data in the memory.
  • the control unit (4) furthermore compares the crust forming duration (Tk) in the memory with the total cooking time (Tp) determined according to the food type and amount entered by the user and predetermines whether or not crust will be formed within the total cooking time (Tp). Afterwards the control unit (4) accelerates crust formation or prevents crust formation by changing the cooking parameters of temperature and humidity according to selections of the user preference for the food with crust formation or without crust formation.
  • the control unit (4) does not interfere in the cooking parameters.
  • the control unit (4) decreases crust formation duration (Tk) to a value smaller than the total cooking time (Tp) (Tk ⁇ Tp), by giving the command for increasing the temperature and/or decreasing humidity and thus accelerating crust formation.
  • the control unit (4) does not interfere in the cooking parameters.
  • the control unit (4) increases crust formation duration (Tk) to a value greater than the total cooking time (Tp) (Tk > Tp), by giving the command for decreasing the temperature and/or increasing humidity and thus prevents crust formation.
  • the cooking process is started after the user defines the information about food type and amount and crust formation selection at the start of the cooking process and the control unit (4) determines the total cooking time (Tp).
  • the measured humidity in the oven cavity (2) is received from the humidity sensor (3) and the control unit (4) calculates the crust formation duration (Tk) corresponding to the defined food type and amount.
  • the crust formation duration (Tk) determined by the control unit (4) is compared with the total cooking time (Tp) and whether or not crust will be formed within the total cooking time (Tp) is predetermined. Afterwards, parameters for accelerating crust formation or preventing crust formation are implemented according to selections of the user about crust formation.
  • the oven (1) comprises a humidity regulator (5) that increases or decreases the humidity in the oven cavity (2) for accelerating crust formation or preventing crust formation depending on the selection of crust formation on the cooked food.
  • the humidity regulator (5) decreases humidity and accelerates crust formation.
  • the humidity regulator (5) increases humidity and prevents crust formation.
  • cooking of the all the food types and amounts recorded in the memory of the control unit (4) with the desired quality is achieved by implementing the parameters for accelerating crust formation or preventing crust formation according to selections of the user about crust formation.

Description

  • The present invention relates to a method for operating an oven wherein the cooking control of foodstuffs forming a crust on the outer surface is performed.
  • In ovens, the water in the food evaporates during the cooking process with the effect of the heat transferred to the food and the weight of the food decreases during cooking. For some types of food the water amount that can be held in the food is essential for cooking quality. Forming a crust on the outer surfaces of the food by various cooking functions is aimed, for example in pastries such as bread and cake or various meat dishes. The forming of crust on the outer surface prevents the escape of moisture inside the food and the desired cooking quality is maintained by preventing drying up of the inner portion. The relative humidity in the oven cavity wherein cooking process is performed is a significant parameter for foodstuff forming a crust during the cooking process. The amount of moisture expelled from the foodstuffs during the cooking process not only depends on some of the basic characteristics of the food (diffusion coefficient, permeability, porous structure etc.) but also on the ambient temperature and relative humidity of the environment containing the food. The food in a low relative humidity environment expels moisture from inside and the surface rapidly and while in a high relative humidity environment, this duration increases, sometimes the crust is not formed since the relative humidity cannot be reduced and the desired result of cooking quality cannot be achieved. In the state of the art, cooking algorithms are regulated by detecting the amount of humidity in the oven cavity by the humidity sensor however the data of the humidity sensor is insufficient due to different characteristics of the cooked food.
  • In the Patent Document No EP0701387 , a humidity sensor is provided in the oven cavity. The signals received from the sensor is passed through a digital filter, afterwards a graph is formed of the humidity change with respect to time. The parameters received are analyzed for estimating the degree of cooking of the food and the remaining cooking time and the appropriate power level for completing the cooking process are determined.
  • In the Patent Document No JP6113714 , a baking process is defined in a microwave type oven. In the oven, a two stage cooking process is employed by using a microwave type high frequency heater together with an irradiation type heater for baking the surface of the cake. In the fist stage of cooking, the cake is heated with a high frequency heating means until the rapid rising and in the second stage of cooking the surface of the cake is baked using a radiation heating means. The decision for passing from the first stage to the second stage is given by the control unit and while the decision is made a weight sensor is used together with a temperature sensor or a humidity sensor.
  • In the Patent Document No EP0928929 , the temperature and relative humidity detected by the sensors inside an oven. The information relating to the type of food to be cooked is evaluated together with the data received from the temperature and humidity sensors for calculating the remaining cooking time.
  • In the Patent Document US 4162381 the humidity inside the oven is detected by a humidity sensor. The food is cooked following a cooking algorithm based on characteristic humidity curves for different types of food stored in the memory of a control unit.
  • DE 197 18 399 A1 discloses a method of operating an oven wherein the user is requested to insert the type of food to be cooked, the desired final core temperature of meat to be cooked, the desired final temperature in the oven cavity and the desired final humidity in the oven cavity. On the basis of these parameters, the time required for cooking the food and for crust formation is calculated.
  • The aim of the present invention is the realization of a method of operating an oven wherein the foodstuffs forming a crust on the outer surface during cooking are cooked with the desired quality.
  • The method realized in order to attain the aim of the present invention is explicated in the claims.
  • In the method of the present invention, the type of food to be cooked, the amount and the estimated crust forming durations depending on the relative humidity are predetermined and recorded in the control unit. The control unit controls the cooking process according to the food type and amount entered by the user at the start of the cooking process and the relative humidity measured by the humidity sensor, using the crust formation duration data in the memory.
  • The control unit furthermore compares the crust formation duration data with the total cooking time determined according to the food type and amount entered by the user and predetermines whether or not crust will be formed within the total cooking time.
  • The control unit accelerates crust formation or prevents crust formation by changing parameters such as temperature and relative humidity depending on the selections by the user whether crust formation is desired or not.
  • If crust formation is selected by the user at the start of the cooking process and if the crust formation duration determined for the cooked food type and amount exceeds the total cooking time, the control unit decreases crust formation duration, that is accelerates crust formation by giving the command for increasing the temperature and/or decreasing humidity.
  • If crust formation is not selected by the user at the start of the cooking process and if the crust formation duration determined for the cooked food type and amount is within the total cooking time, the control unit increases crust formation duration by bringing to a greater value than the total cooking time and prevents crust formation by giving the command for decreasing the temperature and/or increasing humidity.
  • In an embodiment of present invention, a humidity regulator is used that increases or decreases the relative humidity for accelerating crust formation or preventing crust formation depending on the selection for crust formation on the cooked food.
  • If crust formation is selected by the user and if the crust formation duration determined for the type and amount of cooked food exceeds the total cooking time, the humidity regulator reduces relative humidity and accelerates crust formation.
  • If crust formation is not selected by the user and if the crust formation duration determined for the type and amount of cooked food remains within the total cooking time, the humidity regulator prevents crust formation by increasing the relative humidity.
  • The oven realized in order to attain the aim of the present invention is illustrated in the attached figures, where:
    • Figure 1 - is the schematic view of an oven.
  • The elements illustrated in the figures are numbered as follows:
    1. 1. Oven
    2. 2. Oven cavity
    3. 3. Humidity sensor
    4. 4. Control unit
    5. 5. Humidity regulator
  • The oven (1) comprises an oven cavity (2) wherein the cooking process is performed, a humidity sensor (3) that detects the humidity in the oven cavity (2) and a control unit (4) that controls the cooking process.
  • In the oven (1) of the present invention, the food to be cooked is classified according to type and amount (e.g. meat: 0,5 kg or pastry : 0.75 kg) and recorded in the memory of the control unit (4). Moreover, for each type and amount of food the anticipated crust formation durations (Tk) depending on the humidity determined by previous experimental works are also recorded in the memory of the control unit (4) (e.g. humidity = % 50, %75, ...and crust formation duration (Tk) = 30 min, 45 min, ... for 0,75 kg pastry etc ... ).
  • In the oven (1) the type and amount of food to be cooked and the crust formation selections, whether or not crust formation is preferred on the food are entered into the control unit (4) by the user at the start of the cooking process. In the oven (1) moreover, the estimated total cooking time (Tp) is determined by the control unit (4) according to information on the type and amount of food defined by the user at the start of the cooking process.
  • The type and amount of food to be cooked and the anticipated crust formation durations (Tk) depending on the humidity of the environment containing the food during the cooking process is recorded in the memory of the control unit (4).
  • The control unit (4) controls the cooking process by using the information of crust formation durations (Tk) in the memory, the type and amount of food to be cooked defined at the start of the cooking process by the user and the humidity measured by the humidity sensor (3).
  • In low humidity environment, generally the crust formation duration (Tk) remains within the total cooking time (Tp) (Tk < Tp) and the food is removed from the oven (1) being cooked and with a crust formed thereon.
  • In high humidity environment, generally the crust formation is not attained within the total cooking time (Tp) (Tk > Tp) and the food is removed from the oven (1) being cooked but without a crust formed thereon.
  • The control unit (4) controls the cooking process according to the food type and amount entered by the user at the start of the cooking process and the relative humidity measured by the humidity sensor (3), using the crust formation duration (Tk) data in the memory.
  • The control unit (4) furthermore compares the crust forming duration (Tk) in the memory with the total cooking time (Tp) determined according to the food type and amount entered by the user and predetermines whether or not crust will be formed within the total cooking time (Tp). Afterwards the control unit (4) accelerates crust formation or prevents crust formation by changing the cooking parameters of temperature and humidity according to selections of the user preference for the food with crust formation or without crust formation.
  • If crust formation is selected by the user and if the crust formation duration (Tk) determined for the cooked food type and amount remains within the total cooking time (Tp) (Tk < Tp), the control unit (4) does not interfere in the cooking parameters.
  • If the cooked food with crust formation is selected by the user and if the crust formation duration (Tk) determined for the cooked food type and amount exceeds the total cooking time (Tp) (Tk > Tp) the control unit (4) decreases crust formation duration (Tk) to a value smaller than the total cooking time (Tp) (Tk < Tp), by giving the command for increasing the temperature and/or decreasing humidity and thus accelerating crust formation.
  • If the cooked food without crust formation is selected by the user and if the crust formation duration (Tk) determined for the cooked food type and amount exceeds the total cooking time (Tp) (Tk > Tp), the control unit (4) does not interfere in the cooking parameters.
  • If crust formation is not selected by the user and if the crust formation duration (Tk) determined for the cooked food type and amount remains within the total cooking time(Tp) (Tk < Tp), the control unit (4) increases crust formation duration (Tk) to a value greater than the total cooking time (Tp) (Tk > Tp), by giving the command for decreasing the temperature and/or increasing humidity and thus prevents crust formation.
  • In the embodiment of the present invention, the cooking process is started after the user defines the information about food type and amount and crust formation selection at the start of the cooking process and the control unit (4) determines the total cooking time (Tp). The measured humidity in the oven cavity (2) is received from the humidity sensor (3) and the control unit (4) calculates the crust formation duration (Tk) corresponding to the defined food type and amount. The crust formation duration (Tk) determined by the control unit (4) is compared with the total cooking time (Tp) and whether or not crust will be formed within the total cooking time (Tp) is predetermined. Afterwards, parameters for accelerating crust formation or preventing crust formation are implemented according to selections of the user about crust formation.
  • In an embodiment of the present invention, the oven (1) comprises a humidity regulator (5) that increases or decreases the humidity in the oven cavity (2) for accelerating crust formation or preventing crust formation depending on the selection of crust formation on the cooked food.
  • If crust formation is selected by the user and if the crust formation duration (Tk) determined for the cooked food type and amount exceeds the total cooking time (Tp) (Tk > Tp) the humidity regulator (5) decreases humidity and accelerates crust formation.
  • If crust formation is not selected by the user and if the crust formation duration (Tk) determined for the cooked food type and amount remains within the total cooking time(Tp) (Tk < Tp), the humidity regulator (5) increases humidity and prevents crust formation.
  • In present invention, cooking of the all the food types and amounts recorded in the memory of the control unit (4) with the desired quality is achieved by implementing the parameters for accelerating crust formation or preventing crust formation according to selections of the user about crust formation.

Claims (2)

  1. A method for operating an oven (1) that comprises a oven cavity (2) wherein the cooking process is performed, a humidity sensor (3) that detects the humidity in the oven cavity (2) and a control unit (4) having a memory wherein for types and amounts of food the anticipated crust formation durations (Tk) depending on the humidity of the environment containing the food during the cooking process have been previously stored, wherein the method provides
    - entering the type and amount of food to be cooked by the user at the start of the cooking process into the control unit (4),
    - entering the selection of the user preference for the food with crust formation selected or without crust formation selected by the user at the start of the cooking process,
    - controlling the cooking process by means of the control unit (4) by using the information of crust formation durations (Tk) in the memory and the information on the type and amount of food to be cooked defined at the start of the cooking process by the user and the humidity measured by the humidity sensor (3), and
    - accelerating crust formation or preventing crust formation by means of the control unit (4) by changing the cooking parameters such as temperature and humidity according to selections of the user preference for the food with crust formation selected or without crust formation selected, wherein the control unit (4) compares the information on crust formation duration (Tk) in the memory with the total cooking time (Tp) determined according to the type and amount of food to be cooked defined by the user and predetermines whether or not crust will be formed within the total cooking time (Tp), and wherein
    a) the control unit (4) decreases crust formation duration (Tk) to a value smaller than the total cooking time (Tp) (Tk < Tp), by giving the command for increasing the temperature and/or decreasing humidity if crust formation is selected by the user and if the crust formation duration (Tk) determined for the cooked food type and amount exceeds the total cooking time (Tp) (Tk > Tp) or
    b) the control unit (4) increases crust formation duration (Tk) to a value greater than the total cooking time (Tp) (Tk > Tp), by giving the command for decreasing the temperature and/or increasing humidity if crust formation is not selected by the user and if the crust formation duration (Tk) determined for the cooked food type and amount remains within the total cooking time(Tp) (Tk < Tp).
  2. A method for operating an oven (1) as in any one of the above claims, wherein it is a humidity regulator (5) that increases or decreases the humidity in the oven cavity (2) for accelerating crust formation or preventing crust formation depending on the selection of crust formation on the cooked food.
EP08787370.9A 2007-08-24 2008-08-21 a method for operating a cooking oven Not-in-force EP2188572B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR200705894 2007-08-24
PCT/EP2008/060926 WO2009027304A1 (en) 2007-08-24 2008-08-21 An oven

Publications (2)

Publication Number Publication Date
EP2188572A1 EP2188572A1 (en) 2010-05-26
EP2188572B1 true EP2188572B1 (en) 2014-06-25

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Application Number Title Priority Date Filing Date
EP08787370.9A Not-in-force EP2188572B1 (en) 2007-08-24 2008-08-21 a method for operating a cooking oven

Country Status (2)

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WO (1) WO2009027304A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20150226438A1 (en) 2012-10-03 2015-08-13 Bekir Ozyurt Oven with increased cooking effectiveness

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4162381A (en) 1977-08-30 1979-07-24 Litton Systems, Inc. Microwave oven sensing system
JPS60175929A (en) * 1984-02-22 1985-09-10 Matsushita Electric Ind Co Ltd Heating cooker
JPH06113714A (en) 1992-10-06 1994-04-26 Matsushita Electric Ind Co Ltd Cake-baking propcess and baking apparatus
IN190221B (en) * 1995-06-22 2003-07-05 Matsushita Electric Ind Co Ltd
JP3751057B2 (en) * 1995-10-04 2006-03-01 松下電器産業株式会社 Microwave heating device
DE19718399A1 (en) * 1997-04-30 1998-11-05 Rational Gmbh Process for individual control of a cooking process and associated cooking device
FR2773390B1 (en) 1998-01-08 2000-03-24 Europ Equip Menager AUTOMATIC COOKING DEVICE USING A NEURON NETWORK

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WO2009027304A1 (en) 2009-03-05
EP2188572A1 (en) 2010-05-26

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