EP3722673A1 - Appareil de cuisson et procédé - Google Patents

Appareil de cuisson et procédé Download PDF

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Publication number
EP3722673A1
EP3722673A1 EP20165441.5A EP20165441A EP3722673A1 EP 3722673 A1 EP3722673 A1 EP 3722673A1 EP 20165441 A EP20165441 A EP 20165441A EP 3722673 A1 EP3722673 A1 EP 3722673A1
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EP
European Patent Office
Prior art keywords
light
food
cooking
cooked
spectra
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Withdrawn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
EP20165441.5A
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German (de)
English (en)
Inventor
Ulrich Sillmen
Winfried Luthe
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.)
Miele und Cie KG
Original Assignee
Miele und Cie KG
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 Miele und Cie KG filed Critical Miele und Cie KG
Publication of EP3722673A1 publication Critical patent/EP3722673A1/fr
Withdrawn legal-status Critical Current

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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
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens

Definitions

  • the present invention relates to a cooking device and a method for operating a cooking device with at least one cooking space and with at least one treatment device for preparing food in the cooking space.
  • the cooking appliance comprises at least one measuring system for determining at least one property of the food to be cooked in the cooking space.
  • the object of the present invention to enable an improved characterization of a product to be cooked in a cooking space.
  • the characterization should also be possible during a cooking process.
  • the cooking appliance according to the invention comprises at least one cooking space and at least one treatment device for preparing food in the cooking space.
  • the cooking appliance comprises at least one measuring system for determining at least one property of the food to be cooked in the cooking space.
  • the measuring system is suitable and designed for at least two and preferably a plurality of different ones by means of at least one light source Generate light spectra and send them to the food.
  • the measuring system is suitable and designed to detect the light spectra reflected by the food at least partially individually by means of at least one sensor device and to evaluate the detected light spectra by means of at least one evaluation unit in order to determine or derive the food property.
  • the cooking appliance according to the invention offers many advantages.
  • a considerable advantage is that light spectra can be generated, transmitted and evaluated with the measuring system. This enables a particularly reliable and reproducible determination of the property to be cooked.
  • such a measuring system can be used to determine particularly meaningful and particularly helpful cooking property for use in automatic functions.
  • Another advantage is that such a measuring system can be implemented in a structurally inexpensive and economical manner.
  • the sensor device is preferably provided by at least one camera device or comprises at least one such.
  • the measuring system is preferably suitable and designed to use the camera device to capture at least one image of the product to be cooked, in particular with at least two spatial dimensions, for at least one light spectrum reflected by the product to be cooked. This offers a particularly inexpensive and reliable acquisition of the light spectra.
  • the images also enable a particularly advantageous evaluation to determine the property to be cooked.
  • the camera device offers a cost-optimized technical implementation of the spectroscopic measurement.
  • the image sensor is, for example, that of a conventional 2D color digital camera.
  • the camera device comprises at least one image sensor.
  • the camera device is designed as a two-dimensional digital camera and preferably as a 2D color digital camera.
  • the images include a spatially resolved representation of the intensity information and / or color information and / or other image information.
  • the images provide intensity information and / or color information in each case of a light spectrum reflected from the food to be cooked.
  • the images provide intensity information and / or color information of the item to be cooked when illuminated with the respective light spectrum.
  • RGB color information and / or Lab color information are recorded by means of the camera device.
  • RGB color information and / or Lab color information are evaluated to determine the characteristic size of the food to be cooked.
  • Other image information can also be recorded and evaluated.
  • Color images are preferably provided. Black and white images and / or grayscale images are also possible.
  • the camera device is suitable and designed to capture images with at least three spatial dimensions of the item to be cooked.
  • the third dimension is in particular a distance between the captured object or the item to be cooked and the camera device.
  • the camera device is designed as a stereo camera for this purpose.
  • two common 2D color digital cameras can be coupled in a suitable manner.
  • the camera device is designed as a distance camera, for example according to the time-of-flight principle.
  • Other types of camera devices for capturing three-dimensional image information are also possible. Such configurations can provide particularly meaningful information about the food to be cooked.
  • the evaluation unit is suitable and designed to compute the images into at least one hyperspectral data set or into one hyperspectral image.
  • the hyperspectral data set preferably comprises the at least two spatial dimensions and at least one spectral dimension. It is also possible that the hyperspectral data set comprises three spatial dimensions and at least one spectral dimension. For example, a hyperspectral image cube or hyperspectral image cuboid is provided.
  • the camera device is preferably designed as a hyperspectral camera or comprises at least one.
  • the measuring system is suitable and designed to record a hyperspectral data set or a hyperspectral image and to evaluate it in order to determine the property to be cooked.
  • the property to be cooked is determined as a function of the hyperspectral data set.
  • Hyperspectral data sets provide particularly meaningful information about the properties of food. Such a configuration is therefore particularly advantageous for controlling or regulating automatic functions and cooking programs.
  • the images preferably each consist of a multiplicity of image elements.
  • intensity information and / or color information and / or other image information of that part of the item to be cooked whose light is detected in at least one sensor segment of the camera device assigned to the image element is shown in the image elements.
  • those image elements are preferably arranged one above the other in the spectral dimension and / or along a common axis which depict the same part of the food to be cooked.
  • the arrangement of the image elements in the hyperspectral data set can be understood to mean a calculation of the images.
  • the distance between the associated part of the item to be cooked or the object point from the cooking space to the corresponding sensor segment of the camera device to be recorded in the image elements.
  • the image elements provide three-dimensional, spatially resolved image information.
  • the camera device comprises a large number of sensor segments.
  • the sensor segments are assigned to at least one image sensor.
  • at least one part of the item to be cooked or an object point from the cooking space can preferably be detected in a spatially resolved manner with at least one sensor segment.
  • the image elements provide spatially resolved image information from the cooking area or from the food to be cooked.
  • the sensor segments correspond in particular to the pixels of the camera.
  • the picture elements correspond in particular to the pixels of the pictures. In the context of the present invention, picture element and pixel can also be used synonymously.
  • a picture element is in particular assigned to at least one sensor segment of the camera device.
  • the spectral behavior of the object reflection in a picture element reproduces the reflection behavior of the associated part of the item to be cooked or of the detected object point as a function of the wavelength.
  • reflection and absorption are closely related, so that the object absorption can also be determined with an object reflection.
  • the transmission of macroscopic objects such as food is generally close to zero and is therefore particularly negligible.
  • the measuring system is particularly suitable and designed to generate the individual light spectra of the plurality of different light spectra with a time offset by means of the light source. This offers a particularly advantageous acquisition and evaluation of the individual light spectra. Then, in particular, there is also a time-delayed detection of the light spectra.
  • the measuring system can be suitable and designed to generate the plurality of different light spectra jointly and in particular simultaneously by means of the light source in at least one multiple spectrum.
  • the measuring system is particularly suitable and designed to break down the multiple spectrum again into a plurality of different light spectra by means of at least one selection device before the detection by the sensor device, so that a single light spectrum reflected from the food can be detected.
  • separate acquisition of two or more simultaneously emitted or reflected light spectra is provided.
  • the sensor device and z. B. at least one filter and / or monochromator and / or splitter and / or mirror or the like can be assigned to an image sensor.
  • the selection device comprises at least one optical filter wheel and / or at least one movable optical grating.
  • the selection device is suitable and designed for successively allowing different color details from the illumination spectrum to pass through to the sensor device.
  • the sensor device and in particular the image sensor are acted upon by the light reflected by the food being cooked only line by line, in particular by an optical grid.
  • the image sensor and / or the selection device is then preferably traversed line by line.
  • at least one image is captured for each color that is allowed through or for each light spectrum that is allowed to pass through. This has the advantage that, in total, essentially the same information is obtained as if the light spectra were individually tuned by the light source.
  • the multiple spectrum is, for example, white light.
  • the multiple spectrum is generated, for example, by a light source with a broad emission spectrum. It is also possible that the selection device is connected downstream of the image sensor of the camera device and that the detected light is fed to a spectrally selective element behind each sensor segment, for example a spectrometer.
  • the measuring system is suitable and designed to distinguish the food to be cooked from its surroundings as a function of the detected and evaluated light spectra.
  • the cooking space and its components as well as food carriers can be identified by their characteristic spectral properties.
  • the image elements that belong to the food to be cooked are identified.
  • the image information is preferably only evaluated from the image elements which are assigned to the food to be cooked. This enables a particularly targeted observation of the food during the cooking process.
  • the detected light spectra are preferably provided by light of different colors or band areas. This enables an inexpensive recording or evaluation of particularly meaningful light spectra. It is preferred that the detected light spectra are at least partially in the visible range of light and / or at least partially in the UV and / or in the NIR and / or in the IR and / or in the FIR range. Other band areas or colors are also possible.
  • the measuring system is suitable and designed to generate light of different colors by means of the light source.
  • the sensor device detects the intensities of the light spectra reflected by the food to be cooked, each of a color. These configurations are also preferred for the generated or emitted and / or reflected light spectra.
  • the recorded light spectra lie in a band area or color range with a width of at least 100 nm and in particular of at least 200 nm and preferably of at least 250 nm.
  • the recorded light spectra can also be in a range with a width of at least 500 nm or at least 1000 nm or more.
  • the detected light spectra are preferably within a bandwidth or color width of 430 nm to 680 nm.
  • the detected light spectra are within a bandwidth from blue light to red light.
  • the recorded light spectra can lie within a bandwidth of 380 nm to 780 nm. A wider or narrower bandwidth is also possible.
  • the recorded light spectra each have a spectral width of +/- 30 nm to +/- 70 nm.
  • a spectral width is provided for each recording of an image.
  • a spectral width of +/- 10 nm to +/- 100 nm can also be provided.
  • the captured images each have such a spectral width. Smaller or larger spectral widths are also possible.
  • At least 10 and preferably at least 100 and particularly preferably at least 250 light spectra can be recorded individually.
  • At least 500 or at least 1000 or at least 2500 light spectra or more can also be recorded.
  • At least one image is preferably recorded for each light spectrum and provided for calculating the hyperspectral data set.
  • the light spectra can be recorded in steps of +/- 1 nm bandwidth or less.
  • the light spectra can also be recorded in steps of +/- 0.1 nm bandwidth or less. Larger or smaller steps are also possible.
  • at least one image is preferably recorded and provided for calculating the hyperspectral data set. Such configurations offer a particularly advantageous determination of the property to be cooked.
  • the light source has at least one light source for each light spectrum. It is also possible and preferred for the light source to be tunable to generate the light spectra. Depending on the control of the light source, it is possible to switch between the light spectra. Such configurations offer an economical and structurally inexpensive generation of the light spectra.
  • the lighting means is designed as a light-emitting diode or comprises at least one.
  • the lighting means can also be designed as a light-emitting diode unit with two or three or more light-emitting diodes. In particular, the light-emitting diodes can be controlled separately.
  • a tunable light source is particularly characterized in that the center frequency is variable and an intensity distribution around the center frequency is as narrow as possible and a bandwidth of the tuning is as large as possible.
  • the light source comprises at least one light-emitting diode and / or at least one laser diode.
  • a tunable light emitting diode and / or laser diode is also possible.
  • the laser diode preferably has a spectral width between 0.1 nm and 1 nm or more or less.
  • the spectral width of the light-emitting diode is preferably +/- 35 nm or more or less.
  • the lighting means can comprise at least one laser diode and / or light-emitting diode for the visible range of light and / or for the UV and / or NIR and / or IR and / or FIR range. A combination of such diodes is also possible.
  • the diodes can be individually controllable.
  • the lighting means can comprise at least one phosphor. It is possible for lighting means with at least one different phosphor to be provided for each light spectrum.
  • the light source preferably comprises at least two light-emitting diodes.
  • the light spectra can preferably be generated with at least one light-emitting diode in each case. It is also possible and preferred that the light spectra can each be generated with a combination of at least two superimposed light-emitting diodes. The combination includes, in particular, a targeted superimposition of the individual light-emitting diodes.
  • Light-emitting diodes offer an inexpensive and inexpensive way of generating suitable light spectra.
  • the light-emitting diodes can each be operated with a defined intensity.
  • the light spectra can be generated with at least two light-emitting diodes, each with a different defined intensity.
  • the combinations for the various light spectra differ in the intensity of the light-emitting diodes used. It is also possible that the combinations for the different light spectra differ in the number of light-emitting diodes used. For example, a single light-emitting diode can be used for one light spectrum and a combination of two or more light-emitting diodes for the other light spectrum. The same number of light-emitting diodes can also be used.
  • the light source particularly preferably comprises at least three light-emitting diodes.
  • the light spectra can each be generated with a combination of at least three light-emitting diodes.
  • the light source comprises at least one RGB light emitting diode unit with at least one red and at least one green and at least one blue light emitting diode.
  • the red light emitting diode is for example in the wavelength range between 630 nm and 650 nm.
  • the green light emitting diode is for example in Wavelength range between 520 nm and 530 nm.
  • the blue light-emitting diode is, for example, in the wavelength range between 460 nm and 470 nm.
  • the light-emitting diodes in particular have a half-width of +/- 35 nm. Such a light-emitting diode unit is particularly cost-effective and at the same time easily tunable.
  • the light spectra can each be generated with a combination of the red and / or green and / or blue light-emitting diode. Depending on the light spectrum, in particular different intensities are provided for the red and / or green and / or blue light-emitting diode.
  • the light spectra can also be generated with at least one of the light-emitting diodes of the RGB light-emitting diode unit. It is also possible to use another suitable light-emitting diode unit and / or a combination of other suitable light-emitting diodes.
  • a light source with at least one full color LED can also be provided.
  • the light source is particularly preferably provided by at least one cooking space lighting for visual inspection of the food to be cooked. This offers a particularly space-saving and cost-effective implementation of the measuring system.
  • the light source can be arranged at least partially within the cooking space.
  • the light source can be arranged at least partially outside of the cooking space.
  • the light can be introduced into the cooking space via at least one light guide and / or at least one mirror.
  • the measuring system is suitable and designed to operate the cooking space lighting for visual inspection of the food with a different intensity than for determining the characteristic of the food.
  • the measuring system is suitable and designed to operate the cooking space lighting for visual inspection of the food with a higher intensity than for determining the characteristic of the food.
  • the cooking space lighting can be operated for visual inspection of the food to be cooked with a lower intensity than for determining the characteristic of the food to be cooked and / or with the same intensity.
  • the cooking space lighting for visual inspection of the food can be operated in a different wavelength range than for determining the characteristic of the food.
  • the cooking property is determined outside the VIS range.
  • the RGB light-emitting diode unit is set to white light, for example, as the cooking space lighting. If the RGB light-emitting diode unit is used to generate a hyperspectral image, it is preferably gradually tuned over the color range, while the camera device records at least one color image for each illumination color.
  • the measuring system is suitable and designed to carry out at least one pattern recognition for the evaluation of the detected light spectra and / or for the determination of the food property by means of the evaluation unit.
  • the pattern recognition comprises at least one machine learning method and / or a method with a neural network and / or a method of multivariate data analysis (PCA Principal Component Analysis) and / or at least one other artificial intelligence method.
  • PCA Principal Component Analysis multivariate data analysis
  • deep learning methods and z B. Representation Learning, Transfer Learning and Autoencoder and / or the anomaly detection applied.
  • the evaluation unit is particularly preferably suitable and designed for comparing the recorded intensities of the light spectra with stored intensities of respectively comparable light spectra.
  • This can include a comparison of the images or the hyperspectral data set with stored images or hyperspectral data sets.
  • the comparable light spectra were determined for a product to be cooked with known product properties, so that a product property can be assigned based on the comparison with the product to be cooked. This enables a particularly inexpensive and at the same time very easily reproducible determination of the cooking property.
  • the evaluation unit is suitable and designed to compare the recorded intensities of the light spectra with the stored intensities of the same light spectrum in each case.
  • the intensities can be stored in at least one database of at least one network and, for example, a cloud.
  • the cooking appliance includes at least one network interface for wireless and / or wired connection to the network.
  • the cooking appliance is suitable and designed to connect to at least one Internet server for this purpose. It is also possible and preferred that the stored intensities are stored in a memory device of the evaluation device.
  • the evaluation unit preferably creates a reflection spectrum of the food to be cooked on the basis of the recorded intensities. The reflection spectrum is then compared with the stored reflection spectra.
  • the evaluation unit is preferably suitable and designed to compare the recorded intensities as a function of the frequency with the stored intensities as a function of the frequency.
  • the assignment takes place, for example, on the basis of a measure of the similarity of the light spectra to be compared and preferably on the basis of characteristic functional features of the light spectra to be compared. For example, in particular maxima and / or minima and / or slopes or other regions of the spectra that are characteristic of a function profile are compared with one another. For example, the frequency-dependent position and / or the number and / or the size of intensity maxima and / or intensity minima in the light spectra to be compared are used for such a comparison.
  • the measuring system is suitable and designed to determine the property to be cooked at least once during a cooking process and preferably repeatedly during a cooking process.
  • the light spectra are preferably repeatedly transmitted and recorded and evaluated during the cooking process.
  • the measuring system is suitable and designed to repeatedly determine the property to be cooked at time intervals.
  • the measuring system is suitable and designed to determine the property to be cooked before and / or at the beginning and / or after a cooking process. The repetition of the measurement processes takes place, for example, once per minute or more frequently or less frequently.
  • the measuring system is suitable and designed to determine a finishing point of the item to be cooked by means of the evaluation unit.
  • the treatment device comprises in particular at least one heating device and / or at least one high-frequency device with at least one high-frequency generator for dielectric heating of the food in the cooking space. It is also possible for the determined cooking property to be output or displayed, for example via a display or the like.
  • the food property preferably describes a type of food and / or a cooking state of the food.
  • a cooking property offers a particularly useful information for achieving optimal cooking results.
  • the type of food can be, for example, meat, fish, fruit, vegetables, pasta and / or the like.
  • the cooking state can for example be at least a measure of the browning and / or thorough cooking and / or the moisture content.
  • the cooking state can also define whether the food is frozen or at room temperature.
  • the cooking state can also be a measure of how close the food is to a desired finish point.
  • Another cooking property can also be at least approximately determinable.
  • the food property can describe a composition and / or at least one ingredient.
  • the cooking property can also characterize a proportion of the ingredient.
  • the evaluation unit is preferably suitable and designed to normalize the detected intensities to the intensities of the light source in the respective light spectra. This can significantly improve the reproducibility of the measurement.
  • the intensity of the light source is stored in the evaluation unit in particular.
  • the intensity of the light source can be determined by the measuring system in at least one measurement run or calibration method. Further characteristics of the light source or of the respective light spectrum can also be stored in the evaluation unit for normalization. For example, a spectral characteristic and / or a half-width can be stored as a function of the frequency.
  • the sensor device preferably comprises at least one image sensor. This enables an inexpensive and reliable acquisition of the light spectra.
  • a semiconductor-based image sensor and, for example, a CCD sensor are provided.
  • the sensor device can comprise at least one semiconductor detector. Other types of image sensors are also possible.
  • the image sensor can be part of at least one digital camera.
  • the sensor device can comprise at least one lens.
  • the method according to the invention is used to operate a cooking appliance with at least one cooking space and at least one treatment device for preparing food in the cooking space.
  • the cooking device comprises at least one measuring system. At least one property of the food to be cooked in the cooking space is determined with the measuring system.
  • a plurality of different light spectra are generated by means of at least one light source and sent to the food to be cooked.
  • the light spectra reflected by the food to be cooked are at least partially recorded individually by means of at least one sensor device and evaluated by means of at least one evaluation unit in order to determine the characteristic of the food to be cooked.
  • the method according to the invention also offers many advantages and enables meaningful properties of the food to be cooked to be determined. In an automatic mode, optimal cooking results can be achieved.
  • a light spectrum in particular comprises a plurality of frequencies and preferably at least one frequency range.
  • the light spectrum in particular represents an intensity distribution over the frequency and in particular within a frequency range that is characteristic of the light source.
  • the light spectra differ in particular in their intensity as a function of the frequency.
  • Each light spectrum is characterized in particular by at least one intensity maximum at a specific frequency and / or in a specific frequency range. Partial acquisition of at least one light spectrum is also possible. For example, only a specific frequency spectrum of the light spectrum can be recorded.
  • the measuring system is particularly suitable and designed to use the sensor device to detect the intensity as a function of the frequency.
  • the measuring system is preferably suitable and designed to create at least one reflection spectrum of the food to be cooked by means of the evaluation unit on the basis of the recorded intensities.
  • intensities is understood in particular to mean an intensity profile over the wavelength or the frequency.
  • food to be cooked is understood to mean in particular any type of food to be treated or food, eg. B. also food that should only be thawed.
  • the Figure 1 shows a cooking device 1 according to the invention, which is designed here as an oven 100.
  • the cooking appliance 1 is operated according to the method according to the invention.
  • the cooking appliance 1 has a heatable cooking space 11 which can be closed by a cooking space door 21.
  • the cooking device 1 is provided here as a built-in device. It can also be designed as a stand-alone device.
  • a treatment device 2 For the preparation of food to be cooked, a treatment device 2 is provided which, in the view shown here, is not visible in the cooking space 11 or inside the device.
  • the treatment device 2 here comprises a heating device 12 with several heating sources for heating the cooking space 11.
  • a heating source for example, an upper heat and / or a lower heat
  • a hot air heat source and / or a grill heat source can be provided.
  • a steam generator can also be provided as a heating source.
  • the treatment device 2 can be designed for heating or cooking with high-frequency radiation and can include at least one high-frequency generator 22 for this purpose.
  • the cooking appliance 1 here comprises a control device 32 for controlling or regulating appliance functions and operating states. Preselectable operating modes and preferably also various automatic programs or program operating modes and other automatic functions can be executed via the control device 3.
  • the control device 32 controls z. B. the treatment device 2 depending on a preselected operating mode or automatic program accordingly.
  • An operating device 101 is provided for operating the cooking appliance 1. For example, the operating mode, the cooking space temperature and / or an automatic program or a program operating mode or other automatic function can be selected and set. Further user inputs can also be made via the operating device 101 and, for example, menu control can be performed.
  • the operating device 101 also includes a display device 102 via which user instructions and z. B. Prompts can be displayed.
  • the operating device 101 can comprise operating elements and / or a touch-sensitive display device 102 or a touchscreen.
  • the cooking appliance 1 is equipped here with a measuring system 3 which, in the view shown here, is partially not visible in the appliance interior or in the cooking space 11.
  • the measuring system 3 comprises a light source 4 and a sensor device 5 as well as an evaluation unit 13.
  • the measuring system 3 is used to determine one or more properties of the food that can be taken into account by the control device 32 when the treatment device 2 is in operation.
  • the determined cooking property can also be displayed via the display device 102.
  • the property to be cooked can also be confirmed or changed or corrected via the operating device 101.
  • the light source 4 is used to generate two or more different light spectra.
  • the light spectra are sent to the food to be cooked and at least partially reflected by it.
  • the sensor device 5 detects the intensities of the light spectra reflected by the food to be cooked. The detected light spectra are then evaluated by the evaluation unit 13 in order to determine the property to be cooked.
  • the sensor device 5 here comprises a camera device 15 which is not visible here on an upper side of the cooking chamber 11.
  • the camera device 15 is designed, for example, as a digital camera device.
  • the camera device 15 comprises optics and, for example, an objective in order to capture at least some and preferably all of the food to be cooked in the cooking space 11.
  • the camera device 15 can also be located in a different position.
  • the light source 4 comprises a lighting means 6 with which the different light spectra are generated.
  • the lighting means 6 is designed as an RGB light-emitting diode unit 46.
  • the light-emitting diode unit 46 here comprises three light-emitting diodes 16, 26, 36.
  • the individual light-emitting diodes 16, 26, 36 can be controlled individually here.
  • a red and a green and a blue light-emitting diode 16, 26, 36 are provided.
  • the different light spectra are generated in that the light-emitting diodes 16, 26, 36 are each set to a specific intensity. All three light-emitting diodes 16, 26, 36 or only two or only one light-emitting diode 16, 26, 36 can be active.
  • the light source 4 can also have a different lighting means 6 for generating the light spectra.
  • a separate lighting means 6 or a combination of two or more lighting means 6 can be provided for each light spectrum.
  • the light-emitting diode unit 46 is located here outside the cooking space 11.
  • a light guide 56 and, for example, a glass rod are provided here.
  • Such a light guide enables a particularly extensive illumination of the cooking space 11 or. of the food with the required light spectra.
  • the lighting means 6 can also be arranged directly in the cooking space 11.
  • the light source 4 here also serves as a cooking space lighting 14 in order to illuminate the cooking space 11 during a cooking operation. The user can thus easily observe the cooking process through the viewing window integrated in the door 21. However, separate or additional cooking chamber lighting 14 can also be provided to illuminate the cooking space 11.
  • further lighting means 6 can also be arranged in the cooking space 11 in one embodiment.
  • two further illuminants 6 are shown here with rough dashed lines.
  • One lamp is located in the ceiling area of the cooking space 11 and one on one side of the cooking space.
  • further lighting means 6 can also be provided in the cooking space 11.
  • the further lighting means 6 are also designed, for example, as a light-emitting diode unit 46 or the like.
  • the property to be cooked is determined with the measuring system 3 before or at the start of the cooking process and then repeatedly during the cooking process.
  • several different light spectra are generated with a time delay and the food to be cooked is illuminated with them.
  • certain wavelength ranges of the light spectra are then reflected more or less strongly. This results in a characteristic intensity distribution over the frequency for a specific item to be cooked.
  • the camera device 15 records the reflected light spectra. Based on the recorded intensities, a characteristic reflection spectrum of the food to be cooked is obtained. The evaluation unit 13 then uses the reflection spectrum to determine the at least one property to be cooked.
  • the evaluation unit 13 compares the detected reflection spectrum with previously determined light spectra of known or idealized items to be cooked and stored in the evaluation unit 13. For this purpose, an algorithm for the comparison is stored in the evaluation unit 13.
  • the evaluation unit 13 includes a database of reflection spectra of known items to be cooked.
  • An at least approximately similar reflection spectrum is then selected on the basis of the comparison.
  • the cooking property on which this reflection spectrum is based is then assumed to be the cooking property of the examined cooking product.
  • a statement can be made about whether it is meat, fish, fruit or vegetables or also pasta or the like.
  • a statement can also be made about how far the food is browned or whether it has been cooked through or not yet sufficiently cooked.
  • a statement can also be made about certain ingredients of the food.
  • an automatic program is suggested or automatically set, for example.
  • the automatic program controls a preparation, which one offers optimal preparation for a food with the previously determined food properties.
  • the treatment device 2 is then controlled accordingly during the cooking process.
  • the finished cooking point at which the treatment device 2 is switched off or the cooking process is ended can be recognized on the basis of the continuous determination of the property to be cooked. The knowledge gained about the food to be cooked can thus be used for the parameterization of a subsequent input process and / or cooking process.
  • the characteristic of the light source 4 is taken into account in the context of a nomination.
  • a characteristic curve and / or a half-width as a function of the frequency or the like of the light source 4 is used for this purpose.
  • light of different colors can be generated with the light source 4 and, for example, with the light-emitting diode unit 46.
  • the intensity with which each color can be generated is preferably stored in the measuring system 3. The information comes, for example, from the delivery status of the cooking appliance 1 or results as a continuous update from a calibration cycle for the light source 4.
  • the sensor device 5 for example with a camera device 15, then detects the light reflected from the food in the respective color of the light source 4.
  • the detected intensity of the reflected light is normalized, for example, to the intensity with which the light source 4 can generate the light of the respective color.
  • the data or measured values recorded by the sensor device 5 are passed on to the evaluation unit 13. This results in a meaningful reflection spectrum of the food to be cooked.
  • the light source 4 shown here can, for example, emit light in the visible range of the spectrum.
  • the light source 4 can, however, alternatively or additionally emit light in the NIR, IR, FIR and / or UV range.
  • the sensor device 5 is designed in such a way that it can detect the light in the corresponding wavelength ranges.
  • An advantage of measurements outside the visible wavelength range is that the measurement process or the measurement light are not visible.
  • the measurement is preferably carried out so quickly that the measurement process or the color scan cannot be perceived by the eye. It is also possible for the intensity of the light source 4 to be reduced during the measurement. This is particularly preferred for measurements that are made repeatedly during the cooking process.
  • Repeated measurements are particularly advantageous if changes in the ingredients in the food are to be observed and if certain changes in the food are to be used to influence the cooking process. For example, repeated and real-time measurements are advantageous if the end of the cooking time is to be recognized in order to enable automatic switch-off.
  • the three light-emitting diodes 16, 26, 36 of the light-emitting diode unit 46 are dimmed to different degrees.
  • the light-emitting diodes 16, 26, 36 essentially remain in their color range.
  • the present invention offers the possibility of determining the type of food by means of sensors.
  • the user does not need to select the food by selecting an optimal program from tables with several input levels.
  • the optimum program for the respective food can be offered to the user directly with automatic recognition of the food properties. He then only needs the desired parameters such as B. Select browning and core condition.
  • the ingredients of the food change during cooking. If these are also observed as a cooking property, they provide information about the degree of cooking.
  • the information can e.g. B. can be used particularly well for switching off.
  • Cooking processes adapted to the food to be cooked can be started and monitored particularly easily with the invention or automatically ended at the right time.
  • almost no additional hardware is required.
  • the LED must z. B. can only be color-coordinated and z. B. include an RGB LED 46.
  • the measuring system 3 or spectrometer then consists of a tunable cooking space lighting 14 plus image sensor or camera 15 plus evaluation device 13 with software.
  • the above-described measuring system 3 can be used to acquire hyperspectral data sets or hyperspectral images.
  • the camera device 15 captures at least one image for at least one light spectrum reflected from the food at least two spatial dimensions of the food to be cooked.
  • the images contain e.g. B. Information about the intensity of the reflected spectrum.
  • each (spatial) picture element or pixel of the picture there is a complete reflection spectrum of the associated object point. Since the scene is illuminated step by step with light of different colors (different wavelengths or frequencies), the reflection at the object point belonging to the pixel is recorded by the camera device 15. Such an image is called a hyperspectral image.
  • the digital color camera takes 15 color images of the contents of the cooking space.
  • the color of the images depends on the color of the lighting in the scene.
  • the camera 15 takes a large number of images (of the same scene) in a short time with the narrowest possible section of the color spectrum (illumination spectrum), which is scanned gradually over the entire color spectrum from red to blue (or expanded from IR to UV).
  • the area of near-infrared spectroscopy is also used for food analysis.
  • the cooking space lighting 14 is used as the light source 4 as described above.
  • an RGB LED is used which, at the moment of taking a hyperspectral image, is briefly tuned in color step by step through its possible color spectrum (wavelength or frequency spectrum).
  • RGB-LED as light source 4 (with the 3 sub-LEDs red, green, blue), which is used as oven lighting 14, is not narrow enough for the desired hyperspectral image, or if a sufficient number of independent, different-colored lighting situations cannot be created
  • a white light source with a color filter wheel can be provided.
  • each pixel of the 2D camera i.e. H.
  • the light reflected by the objects located there is determined for each lighting color of the scene.
  • the hyperspectral image results, for example, as a cube.
  • Two of its dimensions contain the "usual" spatial structure of the scene as a 2D color image.
  • the colors result from the lighting color and the reflectivity of the objects in the image with this lighting color.
  • the information in a spatial pixel along the axis of the spectral information contains the reflection spectrum of this spatial Object point.
  • z. B. more narrow-band spectra can be strung together over the entire color spectrum.
  • three spectra e.g. If, for example, the spectra belonging to the frequency centers of the sub-LEDs R, G and B are used, three spectral measured values are available over the entire measurable spectrum. It is also possible to implement up to 260 or more lighting scenarios with bandwidths of approximately +/- 1 nm over a spectral width of, for example, 260 nm. With three sub-LEDs R, G and B, for example, it is possible to vary the intensities of the sub-LEDs so that the entire color spectrum (except for a weakness in the yellow area) can be tuned through.
  • the red light-emitting diode is, for example, in the wavelength range between 630 nm and 650 nm, the green light-emitting diode in the wavelength range between 520 nm and 530 nm and the blue light-emitting diode in the wavelength range between 460 nm and 470 nm.
  • the light-emitting diodes typically have a half-width of +/- 35 nm on.
  • the area covered by an RGB LED extends, for example, from 425 (blue) to 685 nm (red) and amounts to a total of 260 nm. If two sub-LEDs of the RGB LED are operated at the same time, the total spectrum can be up to +/- Be 70 nm wide. That is about half of the tunable spectrum, so very broad.
  • spectroscopy color-adjustable lighting of the objects before reflection on the object or color selection from a broadband lighting spectrum after reflection on the object
  • digital image processing 2D digital color camera for measuring the light reflected from the object.
  • the food to be cooked can be distinguished from the cooking space 11 with its accessories due to the known spectral cooking space properties.
  • machine learning i.e. neural networks
  • PCA multivariate data analysis
  • methods of deep learning e.g. representation learning, transfer learning and autoencoder
  • anomaly detection are also used to evaluate the hyperspectral images.
  • Concepts for the processing chain in the evaluation of hyperspectral images and spectral measurements are used in particular.
  • the high-dimensional data set is obtained for the determination of the properties of the food to be cooked, in particular through the respective images of the cooking space with changed lighting color.
  • the number of lighting colors corresponds to the number of dimensions.
  • the PCA is used to find out which lighting colors bring the relevant information to light in the camera image. In this way the high dimensionality of the task can be reduced considerably.
  • the invention presented here offers an imaging system or a hyperspectral camera 15. For each location point (pixel) of the 2D digital color camera 15, additional spectral information in the form of a reflection spectrum is determined for the associated object point. This is done z. B. by tuning the lighting color (LED oven lighting) for the scene to be observed in oven 11 step by step over the entire spectrum to be observed.
  • lighting color LED oven lighting
  • This can alternatively z. B. can be made so that white light is reflected with a wide spectrum on the object. Before it hits the image sensor or sensor chip of camera 15, it is successively spectrally selected and only left on the camera chip one after the other for different recordings of the same scene.
  • a selection device can, for. B. be done with an upstream color filter wheel or a pivoting grid or otherwise.
  • spectra of different object points can be compared with one another. This allows you to distinguish food in the cooking space from the cooking space accessories.
  • the reflective properties of a food to be cooked can e.g. B. can be evaluated and compared over the entire color, NIR, UV spectrum as a function of the cooking time.
  • the Correlations of freshness and quality, type of food and other properties with certain properties of the hyperspectral images can be extracted with the above-mentioned evaluation methods such as machine learning and multivariate analysis. Certain properties of the food can only be recognized when certain lighting colors are reflected or as the difference between images taken with different lighting colors.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Investigating Or Analysing Materials By Optical Means (AREA)
EP20165441.5A 2019-04-08 2020-03-25 Appareil de cuisson et procédé Withdrawn EP3722673A1 (fr)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022089977A1 (fr) 2020-10-29 2022-05-05 Miele & Cie. Kg Procédé pour faire fonctionner un appareil de cuisson et appareil de cuisson
EP4345380A1 (fr) * 2022-09-27 2024-04-03 Miele & Cie. KG Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102014114901A1 (de) * 2014-10-14 2016-04-14 Frima International Ag Gargerät sowie Verfahren zur Erfassung eines Prozessparameters eines Garprozesses
US20180202667A1 (en) * 2015-09-10 2018-07-19 Brava, Home, Inc. Dynamic heat adjustment of a spectral power distribution configurable cooking instrument
DE102017206056A1 (de) * 2017-04-10 2018-10-11 BSH Hausgeräte GmbH Betreiben eines Gargeräts

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102014114901A1 (de) * 2014-10-14 2016-04-14 Frima International Ag Gargerät sowie Verfahren zur Erfassung eines Prozessparameters eines Garprozesses
US20180202667A1 (en) * 2015-09-10 2018-07-19 Brava, Home, Inc. Dynamic heat adjustment of a spectral power distribution configurable cooking instrument
DE102017206056A1 (de) * 2017-04-10 2018-10-11 BSH Hausgeräte GmbH Betreiben eines Gargeräts

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022089977A1 (fr) 2020-10-29 2022-05-05 Miele & Cie. Kg Procédé pour faire fonctionner un appareil de cuisson et appareil de cuisson
BE1028761B1 (de) * 2020-10-29 2022-05-31 Miele & Cie Verfahren zum Betreiben eines Gargerätes und Gargerät
EP4345380A1 (fr) * 2022-09-27 2024-04-03 Miele & Cie. KG Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson
BE1030917B1 (de) * 2022-09-27 2024-04-22 Miele & Cie Gargerät und Verfahren zum Betreiben eines Gargeräts

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