EP3451795B1 - Method for cooking foods in the cooking area of a cooking device - Google Patents
Method for cooking foods in the cooking area of a cooking device Download PDFInfo
- Publication number
- EP3451795B1 EP3451795B1 EP18184889.6A EP18184889A EP3451795B1 EP 3451795 B1 EP3451795 B1 EP 3451795B1 EP 18184889 A EP18184889 A EP 18184889A EP 3451795 B1 EP3451795 B1 EP 3451795B1
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- EP
- European Patent Office
- Prior art keywords
- container
- cooking
- food
- ice
- microwaves
- Prior art date
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Links
- 238000010411 cooking Methods 0.000 title claims description 68
- 235000013305 food Nutrition 0.000 title claims description 53
- 238000000034 method Methods 0.000 title claims description 32
- 238000010438 heat treatment Methods 0.000 claims description 13
- 238000010521 absorption reaction Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001816 cooling Methods 0.000 description 11
- 230000005855 radiation Effects 0.000 description 9
- 239000000463 material Substances 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- 238000001228 spectrum Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 230000002457 bidirectional effect Effects 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 230000005684 electric field Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000010363 phase shift Effects 0.000 description 2
- 108090000623 proteins and genes Chemical class 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000005672 electromagnetic field Effects 0.000 description 1
- 230000005670 electromagnetic radiation Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
Images
Classifications
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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
- H05B6/66—Circuits
- H05B6/68—Circuits for monitoring or control
- H05B6/687—Circuits for monitoring or control for cooking
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
- B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
-
- 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
- H05B6/6408—Supports or covers specially adapted for use in microwave heating apparatus
-
- 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
- H05B2206/00—Aspects relating to heating by electric, magnetic, or electromagnetic fields covered by group H05B6/00
- H05B2206/04—Heating using microwaves
- H05B2206/044—Microwave heating devices provided with two or more magnetrons or microwave sources of other kind
Definitions
- the invention relates to a method for heating, in particular for cooking food to be cooked in the cooking space of a cooking device, the cooking device emitting microwaves for dielectric heating of the food to be cooked in the cooking space and the food to be cooked being in a container during the cooking process, which has a container jacket, a container base and optionally includes a container lid.
- a microwave reflecting container is known, the walls of which form a cavity.
- the cavity is filled with saline water, which can be cooled. It is further described that food can be heated in the container with the aid of microwaves, and that only part of the food is melted while the other part remains frozen.
- the US 2017/164431 A1 discloses a method for heating a load in a cavity, in which the load is irradiated with two radiation elements.
- the method includes evaluating the radiation reflected from the cavity, thereby determining the amount of energy absorbed by the load. Depending on this, amplitudes for the radiation with which the load is further irradiated are determined.
- the invention has the problem of disclosing a further method for cooking food using microwaves, in which an alternative cooking container is used.
- the cooking device emits microwaves for the dielectric heating of the food to be cooked into the cooking space and in which the food to be cooked is in a container during the cooking process, which has a container jacket, a container bottom and optionally a container lid includes.
- a container is to be used in which at least the container jacket is at least predominantly made of ice, and in which the container jacket includes a non-ice volume in which the food can be freely moved. This ensures a gentle cooking process that prevents the food from drying out.
- such a method is very suitable for demonstration purposes in order to demonstrate the possibilities of heating food with microwaves.
- the bottom of the container and / or the cover of the container are also formed at least predominantly from ice. As a result, the use of other materials can be avoided.
- all components of the container are formed at least predominantly from ice, which was produced from deionized or salt-free water. This ensures that the microwaves are only very poorly absorbed by the container. This applies in particular to wavebands above 100 MHz.
- the container is then "transparent" for the microwaves used. This does not apply to the food arranged in the container since it also contains salts and protein compounds in addition to water. These are well excited by microwaves with frequencies above 100 MHz, i. that is, the food warms, the ice does not.
- the absorption of microwaves by the food to be measured is measured during the radiation of microwaves, and a control device sets parameters in which the microwave energy radiated into the cooking space is highly absorbed by the food to be cooked. This also helps to prevent the ice bucket from melting because the radiated energy is concentrated on the food. This allows it to be heated with very little power. It is then particularly advantageous if at least two emitting devices are used, with which microwaves can be emitted in variable frequency ranges, and the control device sets at least the frequencies and phases of the microwaves emitted by the emitting devices as parameters. In this way, local maxima and minima of the absorption can be set in a targeted manner within the cooking space. Minima should tend to be in the area of the walls of the container and a maximum should be in the area of the food.
- the Figures 1 and 2 show purely schematically the outer edges of cooling devices 1 according to the invention in the form of ice containers 10. Both a cuboid and a cylindrical shape can be selected.
- the shape of the cooling device 1 defines a container jacket 12, a container bottom 17 and a container lid 18.
- the jacket 12 has two side walls 15 and 16, a front wall 13 and a rear wall 14.
- it is constructed as a hollow cylinder.
- Both the container jacket 12 and the container base 17 and the container lid 18 consist of ice, ie of frozen water.
- the water is frozen in a process in which there is as little air inclusion as possible. Possibilities for this are that the water is largely desalinated.
- the freezing process can be carried out very slowly, ie at a temperature which is only slightly below the freezing point of water.
- the use of salt-free water has other advantages, which will be described later.
- the actual structure of the cooling device 1 with a food 2 located therein is shown in Figure 3 illustrated using the example of a cuboid ice container 10. It can be seen and is advantageous that the container 10 has relatively thick side walls 15 and 16 and an equally thick container bottom 17 and container lid 18.
- the front wall 13 and rear wall 14 (not visible in the figure) also have at least approximately the same material thickness d as the aforementioned parts.
- An ice thickness of 1 to 5 cm, in particular 2 to 4 cm, advantageously approx. 3 cm has proven to be a suitable material thickness d.
- An essential characteristic of the cooling device 1 is that it forms a volume V in its interior which is free of ice and thus offers the possibility that the food 2 can be freely moved in it.
- the volume V shown advantageously has a minimum dimension D that is twice the material thickness d of the container walls. In the example shown this is 6 x 6 x 6cm.
- the cooling device 1 shown is preferably suitable for storing and storing food 2 such as fish, meat or vegetables. Another advantage of the cooling device 1 is that it is also suitable in a cooking device 3 with heating by microwave energy as a cooking container 11 for cooking the previously cooled food 2 therein.
- the cooking device 3 suitable for carrying out the cooking process and the physical processes during the cooking process are now to be described.
- a cooking appliance 3 according to the invention is shown purely schematically.
- the cooking device 3 is designed in the form of a microwave device 30. It can also have additional thermal heating sources, for example an upper heat, a lower heat, a forced-air heating and / or a steam generator (not shown). However, these are of no or only subordinate importance for carrying out the cooking process according to the invention.
- the appliance 3 has a housing 31 in which a cooking space 32 is arranged.
- the cooking space can contain 32 devices for holding food carriers such as support grids 33, trays or trays 34 (see Figure 5 ) own.
- a control panel 35 is used to set programs and associated program parameters (cooking time, power ). It can also be designed to select automatic programs in which the type of food to be cooked (chicken, fruit cake %) and possibly state parameters (crispy, medium ...) are then entered.
- the cooking space can be closed by a door 36, which is shown here in the open state.
- the door 36 comprises a viewing window 37 through which a food 20 can be observed.
- the device 1 has a high-frequency generator 38, which is designed here as a microwave generator 300 and is indicated by the dashed circle.
- FIG. 5 shows the structure of the microwave generator 300 in more detail.
- the cooking chamber 32 with the food 20 therein is shown.
- a food 2 in the form of a fish fillet 21 on a vegetable bed 22 is symbolized here as the food 20 to be cooked.
- the ice bucket is located on a support grid 33, a bowl 34 located underneath ensures that the little melt water that arises during the cooking process can be collected.
- the container 10, that is to say the cooling device 1 in the form of the ice container 10, is formed here from a cup-shaped container part 19 which is closed at the top by a container lid 18.
- the dimensions correspond approximately to those of the in Figure 3 shown ice container 10.
- the thick layer of ice ensures that the food 2 located in the ice container 10 does not melt or only slightly melts when heated.
- Two radiation devices 301 which are designed here as antennas 310, open into the cooking chamber 32.
- antennas 310 which are designed here as antennas 310, open into the cooking chamber 32.
- more than two antennas 310 and correspondingly several of the components described below can be used to generate the electromagnetic field in the cooking space.
- Other radiation devices such as waveguides etc. can also be used, but antenna structures have been used for the type of microwave coupling described below ) proven.
- the electromagnetic waves which the frequency generators 311 generate are limited to a frequency spectrum of 2.4 to 2.5 GHz. Of course, other frequencies can also be used, in particular microwaves in the range around 915 MHz with a frequency spectrum from 902 MHz to 928 MHz.
- phase shifter 312 in one of the two lines ensures that the phase of a signal can be set and a phase difference ⁇ between the two emitted signals.
- An I / Q modulator is used here as phase shifter 312.
- phase shifters 312 are shown in both line branches shown. This is due to the fact that more than two antennas 310 and the associated components can also be present. With n antennas 310, n-1 phase shifters 312 are used in each case. For the evaluations described below, phases ⁇ 1 and ⁇ 2 can be considered for two antennas 310. In practice, however, only the phase difference ⁇ will be considered for two antennas 310).
- the microwaves generated by the frequency generators 311 are amplified by preamplifiers 313 and output stages 314 to a power with which the food can be heated dielectrically.
- the frequency generators 311 and the phase shifter 312 are influenced by a device controller 315, so that the radiation parameter frequency f in a spectrum from 2.4 to 2.5 GHz (alternatively 902 MHz to 928 MHz) and the radiation parameter phase or phase difference ⁇ of 0 can be varied up to 360 °.
- Bidirectional couplers 316 are arranged in both lines, which compare the amount and phase of the microwaves emitted via the antennas 310 (incoming signal) with the microwaves received via the antennas (returning signal). For this purpose, an I / Q demodulator is required in order to be able to use the phase shift of the incoming and returning waves to characterize the transmission and reception conditions. The comparison result is passed on to the device controller 315.
- Each microwave which is transmitted by an antenna 310, has a frequency f, an amplitude Ai and a phase ⁇ . As described above, these parameters can basically be varied.
- the size "reflection R in / on the cooking space 32" can thus be calculated for each parameter set from the comparison results. What not is reflected, remains in the cooking space 32, so is absorbed.
- the absorption A is thus also known.
- the absorption of electromagnetic radiation shows local maxima for the transmitted microwaves.
- these parameter sets a particularly large amount of energy can be introduced into the cooking space 32, i. that is, a lot of energy is absorbed.
- the associated numerical values for the parameters are not constant for the entire heating period. They change when e.g. the cooking space temperature changes or if there are differently shaped or differently heavy items to be cooked in the cooking space (detuning of the resonator) or if the cooking state of the items to be cooked 20 changes.
- These parameter sets can be determined when the food 20 is heated, but in an advantageous embodiment of the method they are determined in an upstream measurement phase in which microwaves are irradiated into the cooking chamber at a lower power.
- the device control 315 can selectively set parameters that have a desired absorption behavior (note: this does not always have to be maximum absorption, a lower absorption can also be set for gentle cooking). Measurement phases and heating phases are repeated cyclically.
- the electrical field strength component excites polar molecules in the microwaves radiated into the cooking space 32.
- Such molecules can be found in particular in the water contained in foods 1, but also in the protein and salt molecules. Torque acts on the molecules and they rotate. Adjacent molecules also experience torque and move. The rotation increases the kinetic energy of the molecules and thus the temperature. Due to its crystalline structure, ice has a significantly lower mobility of the molecules, which are excited much less, especially at the frequencies of 2.45 GHz and 915 MHz (note: the frequency range in which the ice molecules are maximally excited is below frequencies 1 MHz). This is particularly the case when the ice is frozen from desalinated water. So the ice is transparent to Microwaves.
- the electrical field can be set on the basis of the possible adaptation of the parameters so that only the food 20 in the ice container 10 absorbs energy, but the container 10 itself does not absorb it or only to a very small extent.
- the food 20 absorbs between 100 and 250 watts. As a result, much less energy is required. The result is that the food 2 is gently cooked and the ice bucket 10 does not or only slightly melts.
- the cooking device 3 shown and described above can thus be used, among other things, specifically for heating food 1, which can be found in the same manner as in FIGS Figures 3 and 5 shown in an ice bucket 10.
- the above-described cooking appliance 3 or the method which can be carried out with this cooking appliance 3 is used.
- a program is selected in which the device control 315 sets parameters in which there is a high absorption of the incident microwave energy by the food 20 to be cooked.
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- Physics & Mathematics (AREA)
- Electromagnetism (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Cookers (AREA)
- Electric Ovens (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
Die Erfindung betrifft ein Verfahren zum Erwärmen, insbesondere zum Garen von Gargut im Garraum eines Gargerätes, wobei das Gargerät Mikrowellen zur dielektrischen Erwärmung des Garguts in den Garraum aussendet und wobei das Gargut sich während des Garvorgangs in einem Behälter befindet, der einen Behältermantel, einen Behälterboden und gegebenenfalls einen Behälterdeckel umfasst.The invention relates to a method for heating, in particular for cooking food to be cooked in the cooking space of a cooking device, the cooking device emitting microwaves for dielectric heating of the food to be cooked in the cooking space and the food to be cooked being in a container during the cooking process, which has a container jacket, a container base and optionally includes a container lid.
Es ist bekannt, Gargut auf unterschiedlichste Weise zu garen. Klassische Verfahren sind das Kochen und Braten in einem Topf auf einem Kochfeld und das Braten und Backen in einer geeigneten Form (Glas, Keramik, Metall) in einem Backofen. Daneben hat sich das Garen in einem Mikrowellengerät bewährt. Dort wird das Gargut einer hochfrequenten Strahlung ausgesetzt, die Dipole im Gargut zu Schwingungen anregt und dadurch eine Erwärmung des Garguts verursacht. Üblicherweise wird das Gargut im Garraum des Mikrowellengeräts auf einem Teller platziert und durch eine Kunststoffschüssel abgedeckt. Alternativ kommt mikrowellentaugliches Geschirr aus Glas oder Keramik zum Einsatz.It is known to cook food in a variety of ways. Classic methods are cooking and roasting in a pan on a hob and roasting and baking in a suitable form (glass, ceramic, metal) in an oven. In addition, cooking in a microwave oven has proven itself. There, the food to be cooked is exposed to high-frequency radiation, which stimulates the dipoles in the food to vibrate, causing the food to be heated. The food is usually placed on a plate in the cooking space of the microwave oven and covered by a plastic bowl. Alternatively, microwave-compatible tableware made of glass or ceramic is used.
Aus der
Die
Der Erfindung stellt sich das Problem, ein weiteres Verfahren zum Garen von Gargut unter Verwendung von Mikrowellen zu offenbaren, bei dem ein alternativer Garbehälter verwendet wird.The invention has the problem of disclosing a further method for cooking food using microwaves, in which an alternative cooking container is used.
Erfindungsgemäß wird dieses Problem durch ein Verfahren mit den Merkmalen des Patentanspruchs 1 sowie ein System mit den Merkmalen des Patentanspruchs 6 gelöst. Vorteilhafte Ausgestaltungen und Weiterbildungen der Erfindung ergeben sich aus den nachfolgenden Unteransprüchen.According to the invention, this problem is solved by a method with the features of claim 1 and a system with the features of claim 6. Advantageous refinements and developments of the invention result from the following subclaims.
Die mit der Erfindung erreichbaren Vorteile werden durch ein Verfahren erreicht, bei dem das Gargerät Mikrowellen zur dielektrischen Erwärmung des Garguts in den Garraum aussendet und bei dem das Gargut sich während des Garvorgangs in einem Behälter befindet, der einen Behältermantel, einen Behälterboden und gegebenenfalls einen Behälterdeckel umfasst. Es soll ein Behälter verwendet werden, bei dem wenigstens der Behältermantel wenigstens überwiegend aus Eis gebildet ist, und bei dem der Behältermantel ein nicht aus Eis bestehendes Volumen einschließt, in dem das Lebensmittel frei beweglich lagerbar ist. Dadurch wird ein schonendes Garverfahren erreicht, bei dem eine Austrocknung des Garguts vermieden wird. Außerdem eignet sich ein solches Verfahren sehr gut zu Demonstrationszwecken, um die Möglichkeiten einer Erwärmung von Gargut mit Mikrowellen aufzuzeigen.The advantages that can be achieved with the invention are achieved by a method in which the cooking device emits microwaves for the dielectric heating of the food to be cooked into the cooking space and in which the food to be cooked is in a container during the cooking process, which has a container jacket, a container bottom and optionally a container lid includes. A container is to be used in which at least the container jacket is at least predominantly made of ice, and in which the container jacket includes a non-ice volume in which the food can be freely moved. This ensures a gentle cooking process that prevents the food from drying out. In addition, such a method is very suitable for demonstration purposes in order to demonstrate the possibilities of heating food with microwaves.
Es ist insbesondere vorteilhaft, wenn der Behälterboden und/oder der Behälterdeckel auch wenigstens überwiegend aus Eis gebildet sind. Hierdurch kann der Einsatz anderer Werkstoffe unterbleiben.It is particularly advantageous if the bottom of the container and / or the cover of the container are also formed at least predominantly from ice. As a result, the use of other materials can be avoided.
Außerdem ist es vorteilhaft, wenn alle Bestandteile des Behälters wenigstens überwiegend aus Eis gebildet sind, welches aus entsalztem oder salzfreien Wasser hergestellt wurde. Dadurch wird gewährleistet, dass die Mikrowellen von dem Behälter nur sehr schlecht absorbiert werden. Dies gilt insbesondere für Wellenbereiche oberhalb von 100 MHz. Der Behälter ist dann für die verwendeten Mikrowellen "durchsichtig". Dies gilt nicht für das im Behälter angeordnete Lebensmittel, da es neben Wasser auch noch Salze und Eiweißverbindungen enthält. Diese werden von Mikrowellen mit Frequenzen oberhalb von 100 MHz gut angeregt, d. h., das Lebensmittel erwärmt sich, das Eis nicht.In addition, it is advantageous if all components of the container are formed at least predominantly from ice, which was produced from deionized or salt-free water. This ensures that the microwaves are only very poorly absorbed by the container. This applies in particular to wavebands above 100 MHz. The container is then "transparent" for the microwaves used. This does not apply to the food arranged in the container since it also contains salts and protein compounds in addition to water. These are well excited by microwaves with frequencies above 100 MHz, i. that is, the food warms, the ice does not.
In einer besonders vorteilheften Ausführungsform des Verfahrens wird während der Abstrahlung von Mikrowellen deren Absorption durch das Gargut gemessen und eine Steuereinrichtung stellt Parameter ein, bei denen eine hohe Absorption der in den Garraum eingestrahlten Mikrowellenenergie durch das Gargut erfolgt. Auch dies trägt dazu bei, zu verhindern, dass der Eisbehälter schmilzt, da die abgestrahlte Energie auf das Gargut konzentriert wird. Dadurch kann es mit sehr geringer Leistung erwärmt werden. Es ist dann insbesondere vorteilhaft, wenn mindestens zwei Abstrahleinrichtungen verwendet werden, mit denen Mikrowellen in variablen Frequenzbereichen abstrahlbar sind, und die Steuereinrichtung als Parameter mindestens die Frequenzen und Phasen der von den Abstrahleinrichtungen abgestrahlten Mikrowellen einstellt. Hierdurch können innerhalb des Garraums gezielt lokale Maxima und Minima der Absorption eingestellt werden. Dabei sollten Minima tendenziell im Bereich der Wände des Behälters und ein Maximum tendenziell im Bereich des Garguts liegen.In a particularly advantageous embodiment of the method, the absorption of microwaves by the food to be measured is measured during the radiation of microwaves, and a control device sets parameters in which the microwave energy radiated into the cooking space is highly absorbed by the food to be cooked. This also helps to prevent the ice bucket from melting because the radiated energy is concentrated on the food. This allows it to be heated with very little power. It is then particularly advantageous if at least two emitting devices are used, with which microwaves can be emitted in variable frequency ranges, and the control device sets at least the frequencies and phases of the microwaves emitted by the emitting devices as parameters. In this way, local maxima and minima of the absorption can be set in a targeted manner within the cooking space. Minima should tend to be in the area of the walls of the container and a maximum should be in the area of the food.
Ein Ausführungsbeispiel der Erfindung ist in den Zeichnungen rein schematisch dargestellt und wird nachfolgend näher beschrieben. Es zeigt
- Figuren 1, 2
- verschiedene Formen von Kühleinrichtungen;
- Figur 3
- den Aufbau einer quaderförmigen Kühleinrichtung;
- Figur 4
- ein Gargerät zum Garen eines in einer Kühleinrichtung befindlichen Lebensmittels;
- Figur 5
- eine Schemaskizze eines Mikrowellengenerators.
- Figures 1, 2
- various forms of cooling devices;
- Figure 3
- the construction of a cuboid cooling device;
- Figure 4
- a cooking device for cooking a food located in a cooling device;
- Figure 5
- a schematic diagram of a microwave generator.
Die
Der eigentliche Aufbau der Kühleinrichtung 1 mit einem darin befindlichen Lebensmittel 2 ist in
Die gezeigte Kühleinrichtung 1 eignet sich bevorzugt zur Aufbewahrung und Lagerung von Lebensmittel 2 wie Fisch, Fleisch oder Gemüse. Ein weiterer Vorteil der Kühleinrichtung 1 besteht darin, dass sie in einem Gargerät 3 mit Beheizung durch Mikrowellenenergie auch als Garbehälter 11 zum Garen des darin befindlichen und zuvor gekühlten Lebensmittels 2 geeignet ist.The cooling device 1 shown is preferably suitable for storing and storing food 2 such as fish, meat or vegetables. Another advantage of the cooling device 1 is that it is also suitable in a cooking device 3 with heating by microwave energy as a cooking container 11 for cooking the previously cooled food 2 therein.
Anhand der folgenden
In den Garraum 32 münden zwei Abstrahleinrichtungen 301, die hier als Antennen 310 ausgebildet sind. (Anmerkung: Grundsätzlich können mehr als zwei Antennen 310 und entsprechend mehrere der nachfolgend beschriebenen Bauteile zur Erzeugung des elektromagnetischen Felds im Garraum verwendet werden. Es können auch andere Abstrahleinrichtungen wie Hohlleiter etc. eingesetzt werden, allerdings haben sich für die nachfolgend beschriebene Art der Mikrowelleneinkopplung Antennenstrukturen bewährt). Zur Erzeugung der Mikrowellen gibt es zwei Frequenzgeneratoren 311. Im Ausführungsbeispiel sind die elektromagnetischen Wellen, die die Frequenzgeneratoren 311 erzeugen, auf ein Frequenzspektrum von 2,4 bis 2,5 GHz beschränkt. Natürlich können auch andere Frequenzen eingesetzt werden, insbesondere Mikrowellen im Bereich um 915 MHz mit einem Frequenzspektrum von 902 MHz bis 928 MHz. Ein Phasenschieber 312 in einer der beiden Leitungen sorgt dafür, dass die Phase eines Signals eingestellt werden kann und sich dadurch zwischen den beiden abgestrahlten Signalen eine Phasendifferenz ΔΦ einstellt. Als Phasenschieber 312 wird hier ein I/Q-Modulator verwendet. (Anmerkung: In der
Es gehören zu jeder Mikrowelle, die von einer Antenne 310 gesendet werden, eine Frequenz f, eine Amplitude Ai und eine Phase Φ. Wie zuvor beschrieben, können diese Parameter grundsätzlich variiert werden. Für jeden Parametersatz lässt sich aus den Vergleichsergebnissen somit die Größe "Reflexion R im/am Garraum 32" berechnen. Was nicht reflektiert wird, verbleibt im Garraum 32, wird also absorbiert. Somit ist auch die Absorption A bekannt.
Wie zuvor beschrieben lässt sich die Abhängigkeit von Φ1 und Φ2 auf die Abhängigkeit von ΔΦ reduzieren. Wählt man bei 2 Antennen zusätzlich f = f1 = f2 (gleiche Frequenz bei beiden Frequenzgeneratoren 311) und A = A1 = A2 gilt
Die Absorption elektromagnetischer Strahlung zeigt bei bestimmten Parametersätzen für die gesendeten Mikrowellen lokale Maxima. Bei diesen Parametersätzen lässt sich besonders viel Energie in den Garraum 32 einbringen, d. h., es wird besonders viel Energie absorbiert. Die zugehörigen Zahlenwerte für die Parameter sind allerdings nicht für den gesamten Erhitzungszeitraum konstant. Sie ändern sich, wenn sich z.B. die Garraumtemperatur ändert oder wenn sich unterschiedlich geformtes oder unterschiedlich schweres Gargut im Garraum befindet (Verstimmung des Resonators) oder wenn sich der Garzustand des Garguts 20 ändert. Die Bestimmung dieser Parametersätze kann bei der Erwärmung des Garguts 20 erfolgen, in einer vorteilhaften Ausführung des Verfahrens werden sie allerdings in einer vorgeschalteten Messphase ermittelt, in der Mikrowellen mit geringerer Leistung in den Garraum eingestrahlt werden. Dabei werden alle Frequenzen und Phasenverschiebungen durchlaufen. In einer darauf anschließenden Erwärmungsphase können von der Gerätesteuerung 315 gezielt Parameter eingestellt werden, die ein gewünschtes Absorptionsverhalten aufweisen (Anmerkung: Das muss nicht immer eine maximale Absorption sein, für ein schonendes Garen kann auch eine geringere Absorption eingestellt werden). Messphasen und Erwärmungsphasen werden zyklisch wiederholt.With certain parameter sets, the absorption of electromagnetic radiation shows local maxima for the transmitted microwaves. With these parameter sets, a particularly large amount of energy can be introduced into the
Grundlage des Erfindungsgedankens ist es nun, dass bei den in den Garraum 32 eingestrahlten Mikrowellen die elektrische Feldstärkekomponente polare Moleküle anregt. Solche Moleküle sind insbesondere bei dem in Lebensmitteln 1 enthaltenen Wasser, aber auch bei den Eiweiß- und Salzmolekülen zu finden. Auf die Moleküle wirkt ein Drehmoment und sie vollziehen eine Drehbewegung. Benachbarte Moleküle erfahren ebenfalls ein Drehmoment und bewegen sich. Durch die Rotation erhöht sich die kinetische Energie der Moleküle und somit die Temperatur. Eis besitzt aufgrund seiner kristallinen Struktur eine deutlich geringere Bewegungsfähigkeit der Moleküle, diese werden insbesondere bei den genannten Frequenzen von 2,45 GHz bzw. 915 MHz weitaus weniger angeregt (Anmerkung: Der Frequenzbereich, in dem die Eismoleküle maximal angeregt werden, liegt bei Frequenzen unter 1 MHz). Dies ist insbesondere dann der Fall, wenn das Eis aus entsalztem Wasser gefroren ist. Das Eis ist also durchsichtig für Mikrowellen. Der Grund, warum Eis in herkömmlichen Mikrowellengeräten trotzdem schmilzt, ist der große Energieeintrag von 600 bis 800 Watt in den Garraum, bei dem das Lebensmittel partiell sehr stark erhitzt wird und dadurch das Eis auch erwärmt. Bei dem vorbeschriebenen Mikrowellengerät kann aufgrund der möglichen Anpassung der Parameter das elektrische Feld so eingestellt werden, dass nur das in dem Eisbehälter 10 befindliche Gargut 20 Energie absorbiert, der Behälter 10 selbst aber nicht oder nur in ganz geringem Maß. Dabei absorbiert das Gargut 20 zwischen 100 und 250 Watt. Hierdurch ist ein wesentlich geringerer Energieaufwand nötig. Die Folge ist, dass das Lebensmittel 2 schonend gegart wird und der Eisbehälter 10 nicht oder nur geringfügig schmilzt. Das gezeigte und vorbeschriebene Gargerät 3 kann also unter anderem gezielt zur Erwärmung von Lebensmitteln 1 eingesetzt werden, welche sich wie in den
Claims (6)
- Method for cooking food (20) in the cooking chamber (32) of a cooking appliance (3), the cooking appliance (3) emitting microwaves for the dielectric heating of the food (20) in the cooking chamber (32) and the food (20) being located in a container (10) during the cooking process, which container comprises a container shell (12), a container bottom (17) and optionally a container lid (18), characterised by the use of a container (10) in which at least the container shell (12) is made at least predominantly of ice, and characterised in that the container shell (12) includes a volume (V) which is not made of ice and in which the foodstuff (2) can be freely movably stored.
- Method according to claim 1, characterised in that the container bottom (17) and/or the container lid (18) are also made at least predominantly of ice.
- Method according to at least one of the preceding claims, characterised in that the container shell (12) and the container bottom (17) and/or the container lid (18) are made at least predominantly of ice which was produced from desalinated or salt-free water.
- Method according to at least one of the preceding claims, characterised in that during the emission of microwaves, the absorption (A) thereof by the food (20) is measured and in that an appliance controller (315) sets parameters in which high absorption (A) of the microwave energy radiated into the cooking chamber (32) by the food (20) takes place at the same time as low absorption by the container 10.
- Method according to claim 4, characterised in that at least two emitting devices (301) are used by means of which microwaves can be emitted in variable frequency ranges, and in that the control means (315) sets at least the frequencies (f) and phases (φ) of the microwaves emitted by the emitting devices (301) as parameters.
- System for cooking food (20), comprising a cooking appliance and a container (10), wherein the food (20) is located in the container (10) during the cooking process, and wherein at least the container shell (12) is made at least predominantly of ice, and the container shell (12) includes a volume (V) which is not made of ice and in which the foodstuff (2) can be freely movably stored, the system being suitable and designed for carrying out the method according to at least one of the preceding claims.
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DE102019210264B4 (en) * | 2019-07-11 | 2021-12-09 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Method and device for heating dielectric objects with a predeterminable heat distribution by means of high-frequency radiation |
DE102019128204B4 (en) * | 2019-10-18 | 2021-05-06 | Topinox Sarl | Method for calibrating a microwave module, calibration system, microwave module and cooking device |
CN114763209B (en) * | 2021-01-14 | 2024-08-30 | 东莞市莞良食品科技有限公司 | Cooked food frozen food pre-packaging container and cooked food frozen food heating method |
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DE3242402A1 (en) | 1981-11-19 | 1983-05-26 | Campbell Soup Co., 08101 Camden, N.J. | MICROWAVE SHIELD AND METHOD FOR USING THE SHIELD FOR FROZEN FOODSTUFFS |
US5925281A (en) * | 1998-06-22 | 1999-07-20 | Levinson; Melvin L. | For use in a freezer and in a microwave oven, a microwave-reflective vessel with a cold-keeping agent and methods for its use |
EP2499505B2 (en) * | 2009-11-10 | 2021-05-05 | Goji Limited | Device and method for controlling energy |
JP5373992B1 (en) | 2013-05-15 | 2013-12-18 | 富永 一 | Food utensils and food storage methods. |
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