EP3756420A1 - Verfahren zum betreiben eines lebensmittel-erwärmungsgeräts sowie lebensmittel-erwärmungsgerät - Google Patents
Verfahren zum betreiben eines lebensmittel-erwärmungsgeräts sowie lebensmittel-erwärmungsgerätInfo
- Publication number
- EP3756420A1 EP3756420A1 EP19703706.2A EP19703706A EP3756420A1 EP 3756420 A1 EP3756420 A1 EP 3756420A1 EP 19703706 A EP19703706 A EP 19703706A EP 3756420 A1 EP3756420 A1 EP 3756420A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- microwave
- radiation
- measuring
- food
- measuring radiation
- 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.)
- Granted
Links
- 238000010438 heat treatment Methods 0.000 title claims abstract description 88
- 235000013305 food Nutrition 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 55
- 230000005855 radiation Effects 0.000 claims abstract description 181
- 238000005259 measurement Methods 0.000 claims abstract description 54
- 238000011156 evaluation Methods 0.000 claims abstract description 10
- 238000010257 thawing Methods 0.000 claims description 56
- 238000010792 warming Methods 0.000 claims description 32
- 230000008859 change Effects 0.000 claims description 21
- 230000008569 process Effects 0.000 claims description 19
- 238000009835 boiling Methods 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 13
- 238000010009 beating Methods 0.000 claims description 12
- 230000001678 irradiating effect Effects 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 6
- 230000002123 temporal effect Effects 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 3
- 238000010793 Steam injection (oil industry) Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 abstract description 25
- 238000011161 development Methods 0.000 description 20
- 230000008901 benefit Effects 0.000 description 16
- 239000012071 phase Substances 0.000 description 12
- 230000007704 transition Effects 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000004913 activation Effects 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 238000002310 reflectometry Methods 0.000 description 2
- 238000012935 Averaging Methods 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000005670 electromagnetic radiation Effects 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 230000004807 localization Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Classifications
-
- 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
- H05B6/70—Feed lines
- H05B6/705—Feed lines using microwave tuning
-
- 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
- H05B6/72—Radiators or antennas
Definitions
- the invention relates to a method for operating a food-warming device.
- the invention also relates to a food warming device adapted to carry out the method.
- the invention is particularly advantageously applicable to food warming devices having a microwave function for heating foodstuffs, in particular to microwave ovens and combined baking / microwave ovens.
- US 4,520,250 discloses a heater in which a signal wave is directed to a frozen food and the change in the absorption rate of the signal wave due to a dielectric loss of the food is measured to automatically control a heating process for thawing based on the measurement result.
- WO 2012001523 A2 discloses a method for processing an object.
- the method includes heating the object by applying radio frequency (RF) energy, monitoring a value for an absorption rate of RF energy through the object during heating, and adjusting the RF energy in accordance with changes in one time derivative of the monitored signal value.
- RF radio frequency
- the object is achieved by a method for operating a food-warming device, in which simultaneously a first microwave radiation ("microwave measuring radiation”) of a first frequency (“measuring frequency”) and a second microwave Radiation of a second measuring frequency different from the first measuring frequency is irradiated into a treatment space of the food heating appliance, microwave measuring radiation received from the cooking space (and thus also superimposed) is measured, and a thermal state of food in the treatment space is measured by means of a Evaluation of at least one beating property of the superimposed microwave measuring radiation is determined.
- This method has the advantage that a thermal state of the food in a food-warming device can be determined particularly reliably and precisely.
- a thermal state for example, a thawing state (eg “not thawed” or “thawed”, possibly also “thawing"), a boiling state (eg “non-boiling” or “boiling”) and / or a temperature state ( ie, a temperature of the food).
- a thawing state eg “not thawed” or “thawed”, possibly also “thawing
- a boiling state eg “non-boiling” or “boiling”
- a temperature state ie, a temperature of the food.
- a superimposed microwave measuring radiation can be understood to mean, in particular, reflected and optionally also transmitted microwave radiation received from the treatment space.
- the received microwave measurement radiation can therefore also be understood as microwave radiation that is "superimposed at least superimposed”.
- the treatment space can in particular be designed as a resonance chamber for the microwave radiation with electrically conductive surfaces.
- the food warming device is in particular an electrically operated food-warming device, which is set up to introduce or input heating power specifically for heating food into the treatment space.
- the food warming device is a household appliance. It is a development that the food warming device is a cooking appliance.
- the Treatment room can then be a cooking chamber or be referred to as a cooking chamber.
- the food-warming device is a cooling device, in particular a freezer.
- the treatment room can then be a refrigerator or freezer or be referred to as a refrigerator or freezer.
- the first microwave measuring radiation is introduced into the treatment space by means of a first microwave transmitter, while the second microwave radiation is introduced into the treatment space by means of a second microwave transmitter.
- a microwave transmitter may include a microwave generator such as a magnetron or a semiconductor microwave generator for generating microwave radiation and optionally a microwave guide and / or an antenna.
- the first microwave transmitter and the second microwave transmitter each have mutually spatially separate antennas.
- the superimposed microwave measuring radiation can be measured by means of at least one microwave measuring device of the food-warming device.
- the microwave measuring device may be e.g. a (microwave) antenna and a downstream of the antenna measuring unit.
- the at least one measuring unit may e.g. be or have a bolometer or a measuring diode.
- the microwave transmitter and the microwave measuring device may be separate devices or integrated into one device.
- the antenna corresponds to at least one microwave measuring device of an antenna of a microwave transmitter, which allows a particularly simple and inexpensive construction. If both microwave transmitters have a respective antenna, each of the two antennas can be assigned a microwave measuring device. In this case, the superimposed microwave measurement radiation received from the treatment space is measured at two different locations or positions in or at the treatment room in accordance with the different position of both antennas. This provides two "measurement channels" for measuring a beat. The superimposed micromell measuring radiation measured at the two measuring channels generally differs from one another due to the different position of the associated antennas.
- the thermal state of the food can then be determined on the basis of an evaluation of at least one beating property of the food superimposed microwave measurement radiation (superimposition signal) measured at the two antennas can be determined, which permits an even more reliable and / or more accurate determination of the thermal state.
- the evaluation of the beat or of the superimposition signal is basically also possible on the basis of only one measuring channel, that is to say that, in particular, only one antenna is required for this purpose. It is therefore a development that the superimposed microwave measuring radiation is measured at only one position. This results in a particularly compact and inexpensive construction, in particular if a shared microwave guide and / or antenna is used for the generated different measurement frequencies.
- the superimposed microwave measurement radiation is measured at at least two different positions and the thermal state of the food is determined by evaluating at least one beat characteristic of the superimposed microwave measurement radiation measured at the at least two different locations or positions .
- the superimposed microwave measurement radiation can thus generally also be measured and evaluated at more than two positions. This refinement affords the advantage that the thermal state can be determined particularly precisely and possibly even in a spatially resolved manner.
- microwave measuring devices which, in the case of distributed spatial arrangement of their antennas, permits a very precise, possibly spatially resolved, determination of the thermal state.
- one or more antennas can also be used for external to microwave radiation, while at least one antenna is connected only to receive microwaves to a microwave measuring device.
- the thermal state of the foodstuff is determined on the basis of a change in a fluctuation range of the superposed microwave measuring radiation.
- the evaluated at least one beating property thus comprises or corresponds to the fluctuation range.
- This fluctuation range can be detected and evaluated particularly reliably.
- the fluctuation range can be determined, for example, as the difference between a maximum and a minimum of values of the superimposed microwave measurement radiation within a predetermined period of time, for example as the difference between a maximum and a minimum of p consecutively determined values.
- the number p can be between 5 and 20, for example.
- the fluctuation range is an averaged fluctuation range.
- the average fluctuation range may be e.g. be an averaging over q consecutively determined fluctuation ranges. This has the advantage that a temporal progression of the fluctuation margins is smoothed out and thus an onset of a change in the fluctuation range can be determined even more reliably.
- the fluctuation range of the superimposed microwave measuring radiation corresponds to a fluctuation range of the measured power of the heterodyne signal.
- the fluctuation range can be determined on the basis of only the measured raw data of the superimposed microwave measurement radiation.
- the values of the superimposed microwave measuring radiation thus correspond to the measured superimposed power of the microwave measuring radiation.
- the fluctuation range of the superposed microwave measuring radiation corresponds to a fluctuation range of a reflectance, that is, a ratio of the measured power of the superimposed microwave measuring radiation to the corresponding irradiated power of the microwave transmitters.
- This refinement has the advantage that fluctuations in the radiated power which can be compensated for, e.g. resulting from control operations.
- the values of the superimposed microwave measurement radiation thus correspond to the reflectance of the superimposed microwave measurement radiation.
- a frequency difference of the first measuring frequency and the second measuring frequency is in particular between 1 Hz and 10 MHz. This results in the advantage of a sufficiently high temporal resolution of the measurement of the superimposed microwave radiation or of the heterodyne signal, with simultaneous reliable avoidance of undersampling. However, even smaller or larger frequency differences can be used. It is a development that the microwave measurement radiation or its frequency band determined by the measurement frequencies lies in at least one ISM band, for example between 902 MHz and 928 MHz, between 2.4 GHz and 2.5 GHz and / or between 5.725 GHz and 5.875 GHz.
- the first microwave measuring radiation and the second microwave measuring radiation are continuously irradiated into the treatment space. This allows a particularly timely determination of a thermal state, since an associated thermal state can be determined without interrupting the measurement process.
- the fluctuation range may then be e.g. in the manner of a moving measuring window, that is to say that the fluctuation range is determined from the respective last p measured values. In turn, the course of the fluctuation range can be recorded and evaluated.
- the microwave measuring radiation is irradiated in the treatment space in the context of a plurality of measuring sections or measuring cycles spaced apart in time.
- the microwave measuring radiation can be introduced temporally alternately to introduce a heating power. This can be implemented, for example, by a series of alternating measuring cycles and heating cycles. In this embodiment, therefore, the first microwave measuring radiation and the second microwave measuring radiation are introduced alternately with heating power for heating the food into the treatment space.
- the cooking appliance can be, for example, a microwave oven, an oven or a combination thereof, a refrigerator, in particular a freezer, with a defrost function, etc.
- the microwave useful radiation e.g. be generated in a frequency band between 902 MHz and 928 MHz or between 2.4 GHz and 2.5 GHz.
- the food-warming device for microwave irradiation by microwave useful radiation is set up or the food in the treatment room by microwave useful radiation can be heated (the food-warming device thus has a microwave heating function, eg due to its design as a microwave oven or oven / microwave oven Combination), it is an advantageous embodiment that a frequency range of the microwave measuring radiation comprising the measuring frequencies and a frequency range of the microwave useful radiation are different. This avoids crosstalk of the useful microwave radiation onto the microwave measuring radiation and thus enables, in particular, a reliable continuous determination of the thermal state of the food by continuous irradiation of the microwave measuring radiation with simultaneous irradiation of the microwave useful radiation.
- the microwave useful radiation can be generated in a frequency band between 902 MHz and 928 MHz or between 2.4 GHz and 2.5 GHz, while the microwave measuring radiation is generated in a frequency band between 5.725 GHz and 5.875 GHz ,
- a frequency range of the microwave measuring radiation comprising the measuring frequencies and a frequency range of the microwave useful radiation are equal or at least overlap.
- the first measuring frequency and / or the second measuring frequency can then correspond to frequencies that are also used by the microwave useful radiation.
- the microwave useful radiation and the microwave measuring radiation are irradiated alternately in time into the treatment room.
- the microwave measuring radiation is also designed as (additional) useful microwave radiation or used as microwave useful radiation.
- the power of the microwave measuring radiation is then so high that they can also cause a noticeable heating of the food or specialistssguts.
- This has the advantage that not only a precise determination of the thermal state is achieved, but also a homogenization of so-called. "Hot Spots" is effected, that is, a total of more homogeneous heating of the food or treated material is made possible.
- This embodiment can be used regardless of the type of heating, but is particularly advantageous if the food is heated by means of microwave irradiation by (dedicated) microwave useful radiation.
- the first microwave measuring radiation and the second microwave measuring radiation are irradiated with changing first and second measuring frequencies at the same frequency difference
- At least one pair is selected as a measuring pair for subsequently evaluating or determining the thermal state of the food.
- This irradiation of the microwave measuring radiation at the beginning of the treatment process can also be referred to as "initial scan”.
- This method has the advantage that a thermal state of a food in a food-warming device can be detected particularly quickly and precisely.
- An initial selection of the measurement pairs based on the initial scan makes it possible for the expected course of the measured superimposed microwave measurement radiation to have sufficient dynamics (change potential) in order to be easily evaluable.
- the fact that the microwave radiation is irradiated into the treatment room during an initial scan with changing or different (measurement) frequencies comprises in particular that microwave radiation with different measurement frequencies is irradiated in succession into the treatment room.
- the first and the second microwave transmitter can be set to the respective measuring frequencies accordingly. This can also be referred to as a "sweep", in particular if the microwave measuring radiation is irradiated with temporally ascending or descending measuring frequencies.
- a first microwave measuring radiation of a first measuring frequency f1 and a second microwave measuring radiation of a second measuring frequency f2 can be irradiated into the treatment room.
- the power of the beat signal or the beat is measured.
- the power of the heterodyne signal is measured analogously for a next frequency pair P i + 1 with the same Af, etc.
- the first measurement frequency f1, and the second measurement frequency f2, successive pairs differ by Af.
- the frequency pair Pi may comprise the measurement frequencies 5.725 GHz and 5.726 GHz, the frequency pair Pi + 1 the measurement frequencies 5.726 GHz and 5.727 GHz, etc., or the frequency pair Pi may comprise the measurement frequencies 5.725 GHz and 5.735 GHz. pair of signals Pi + 1 the measuring frequencies 5,735 GHz and 5,745 GHz, etc.
- An initiation of a treatment process may be understood to be a period in which no associated heating power has been or has been irradiated into the treatment space, which is intended specifically for heating the food. Also, a start of a treatment process can be understood as a period whose beginning coincides with a beginning of an introduction of heat output.
- selection criteria make it possible to select measurement frequencies in a particularly simple way, with which the thermal state can be determined particularly precisely.
- other selection criteria may be used, e.g. a group with "medium” fluctuation margins, reflections, etc.
- An average reflectance may be averaged over a period of time reflectance.
- an average microwave power can be a microwave power averaged over a time course.
- a group may comprise one element or member (ie, exactly one pair of measurements) or multiple elements or members (ie, multiple pairs of measurements).
- the group with the highest reflectivities can only include the measuring pair with the highest (possibly averaged) reflectance or the measuring pairs with the highest two, three, ... reflectance values, etc.
- a thawing and / or boiling of the food is determined by means of a sudden change (ie, a sudden decrease or a sudden increase) of the fluctuation range of the superimposed microwave radiation.
- the thermal state of the food is determined in the form of a thawing state and / or boiling state.
- the sudden change in the fluctuation range enables a particularly precise determination of the thawing state and / or boiling state.
- a temporal course of the fluctuation range can be recorded or determined for this purpose.
- a thawing operation may be concluded to transition from a frozen state to a thawed state (solid-to-liquid phase transition) and / or boiling to boiling ,
- a plurality of measuring pairs are or have been selected and the thermal state (for example the thawing state or the boiling state) is determined on the basis of a sudden change in the fluctuation range per selected measuring pair determined over a time profile.
- the thermal state for example the thawing state or the boiling state
- the thermal state is determined on the basis of a sudden change in the fluctuation range per selected measuring pair determined over a time profile.
- the sudden change in the fluctuation range can be determined, for example, from a percentage change in an initial value and / or from a time derivative (slope) of the fluctuation range.
- a thawing or thawing condition may be inferred when a percentage change in fluctuation range within a predetermined short period of time (eg, 5, 10, 20, or 30 seconds) reaches a predetermined threshold, or becomes minimum or maximum, and / or a slope of fluctuation range reaches a predetermined threshold or becomes maximum in absolute values.
- a predetermined short period of time eg, 5, 10, 20, or 30 seconds
- the heating power is radiated in with one of the sets of heating parameters and a time profile of at least one beating property of the superimposed microwave radiation is determined;
- This embodiment has the advantage that the food is particularly uniformly treatable (eg defrostable or can be brought to cooking or boiling) is changed by the change in the heating parameters, the distribution of energy input into the food and characterized particularly even performance in the food - is brought. This makes it possible to evenly treat a large-volume food product evenly.
- the treatment process may include or include a time sequence of a plurality of treatment sections with different heating parameters.
- the heat output corresponds to the heating power, which is intended to heat the food, while the microwave measuring radiation is assigned no or only negligible heat output.
- This can be implemented in such a way that the microwave measuring radiation is irradiated into the treatment space with low power and / or only for a short period of time. If a measurement cycle takes only a short period of time (for example, less than one second), this can optionally also be done at the power level of the heating power, since there is no significant change in the material to be treated by the measurement process in this short period of time.
- the heating power can - depending on the configuration of the food-warming device - eg a microwave power, a heating power generated by electrical resistance heaters, etc. include.
- Heating parameters can generally include all device Parameters are understood, which influence or set a local distribution of the heating power in the treatment room. The heating parameters may therefore also be referred to as heating power localization parameters.
- the heating parameters applied or used during a treatment section need not be constant until the thermal state is detected and may be dynamic and may be e.g. also not be determined repeatedly.
- a set of heating parameters may thus comprise a group of constant or a group of non-constant heating parameters.
- the heating parameters of a block can be specified or dynamically adjusted.
- the heating parameters may include one or more of the following parameters:
- this may involve the introduction of electromagnetic radiation having a frequency of not more than 900 MHz, in particular radiation having a frequency between 1 MHz and 900 MHz, especially in a range between 30 and 50 MHz.
- the heating parameters may include, for example, one or more of the following parameters:
- radiator activation top heat, bottom heat, hot air etc. or a combination thereof
- the treatment process is terminated when - the steps a) and b) have been carried out for all m sets of microwave parameters; and or
- step b) initially a thermal state provided for or after heating is or has been established can be determined, for example. in the case of a thawing state as the thermal state, in step b) initially an already thawed state is or has been established in a thawing section used for the treatment. This can be ascertained, for example, by the fluctuation range of the superimposed microwave measurement radiation (ie the measured power and / or the reflectance) at the start of the thawing section being appreciably lower or higher than a predefined threshold value, values above or below this threshold value correspond to frozen state.
- the threshold value may have been empirically determined and given or determined at the beginning of the thawing process, e.g. during the initial measurement. This can be applied analogously to other thermal conditions of food. These considerations can be applied analogously to a boiling process or a boiling state.
- step b) when a thawed state (or a solid-to-liquid phase change) is detected during a thawing section, the heating power is reduced until freezing is determined or detected, and following step c) is executed.
- step c) By reducing the heating power re-freezing of a locally specially heated area of the food is made possible by its possibly still frozen environment.
- the change of the heating parameters together with the determination of a re-freezing results in particular in the advantage that many zones can be produced in the food whose water contents after freezing immediately before thawing or before a phase transition from solid to liquid.
- the re-freezing can be done, for example, on the basis of a sudden change in the fluctuation range of the received microwave radiation.
- the purpose of re-freezing is to heat up areas that are already too hot, so that even liquid areas are not disproportionately heated due to the higher absorption capacity of water compared to ice under microwave irradiation. This achieves a more uniform temperature distribution in the item to be treated.
- That the heating power is reduced with the detection of the thawing in step b) may include that the heating power is switched off or reduced to zero.
- the defrosting operation is terminated when no re-freezing is recognized for at least one of the defrosting sections.
- a high heating power is radiated during a defrosting section of the thawing process.
- the high heating line may be a maximum heating power or a high percentage of the maximum heating power (e.g., 70%, 80% or 90% of the maximum heating power).
- heating power is additionally introduced into the treatment room for a short time in order to be able to ensure the thawed state particularly reliably.
- the thawing state of the food can thus be effected particularly reliably from a state shortly before thawing to a thawed state.
- microwave useful radiation with different m m> 2 is specified.
- NEN sets of microwave parameters in the treatment room is einstrahlbar and that
- step a) the useful microwave radiation is irradiated with one of the sets of microwave parameters and a time profile of at least one fluctuation property, in particular a fluctuation range, of the superposed microwave radiation is determined;
- step b) if a predetermined thermal state is detected for this treatment section by means of the course of the at least one fluctuation characteristic, in particular fluctuation range, following
- step c) the steps a) and b) is repeated for microwave useful radiation with at least one other of the sets of microwave parameters.
- the object is also achieved by a food-warming device, which is set up to run the method according to one of the preceding claims.
- the food warming device has at least:
- At least one microwave transmitter for irradiating the first microwave measuring radiation and the second microwave measuring radiation into the treatment space
- At least one microwave measuring device for measuring superimposed from the first and second microwave measuring radiation microwave measuring radiation and
- a data processing device for determining at least one thermal state of foodstuffs located in the treatment space on the basis of an evaluation of at least one beating property of the superposed microwell measuring radiation.
- the food warmer can be made analogous to the process and has the same advantages.
- the microwave measuring radiation can be radiated into the treatment space via one or more channels.
- the superimposed microwave measuring radiation can also be measured via one or more channels. It is a space-saving development that the first microwave measuring radiation is introduced by means of a first microwave transmitter in the treatment room, while the second microwave measuring radiation is introduced by means of a second microwave transmitter in the treatment room and the two microwave transmitter at least partially have shared microwave guide.
- the microwaves generated by the first and by the second microwave generator can be combined by a combiner or "combiner".
- the first microwave measuring radiation and the second microwave measuring radiation are introduced into the treatment space by means of a single ("combination") microwave transmitter, which has spatially separated antennas.
- This development can, for example, be implemented such that the microwave signal of the first measuring frequency generated by the microwave generator is split into a first branch leading to the first antenna and into a second branch leading to the second antenna. While the microwave signal conducted to the first antenna is not actively frequency-changed, the microwave signal fed to the second antenna is converted to the second measurement frequency, e.g. by means of a frequency divider and / or frequency multiplier.
- microwave transmitter (s) it is a - applicable to the above-described embodiments of microwave transmitter (s) - development that the first microwave measuring radiation and the second microwave measuring radiation are emitted by a single antenna.
- the data processing device can be integrated in a control device of the food warming device or the control device can have a data processing function for carrying out the method.
- the control means may be arranged to drive the microwave transmitters, e.g. with regard to its microwave power and possibly the microwave parameters used in the irradiation of the microwaves.
- the food-warming device irradiates microwave power to heat the food into the treatment room
- at least one micrometre may be used.
- the household appliance may contain one or more of the following components or components:
- the domestic appliance may comprise a steam generator, e.g. an outside of the treatment room existing steam generator, a heated water bowl within the treatment room, etc.
- a steam generator e.g. an outside of the treatment room existing steam generator, a heated water bowl within the treatment room, etc.
- FIG. 2 shows a plot of a time profile of a reflectance measured on two measuring channels of a superimposed microwave measuring radiation for a thawing process
- Fig. 3 shows a plot of a variation of a fluctuation width versus the time of the reflectance measured in Fig. 2;
- FIG. 4 is a flowchart for a possible operation of the food warming apparatus of Fig. 1;
- FIG. 5 shows a plot of a time profile of a reflectance, measured at two measuring channels, of a superimposed microwave measuring radiation for a cooking process;
- FIG. 5 shows a plot of a time profile of a reflectance, measured at two measuring channels, of a superimposed microwave measuring radiation for a cooking process;
- FIG. 6 shows a plot of a progression of a fluctuation width against the time of the reflectance measured in FIG.
- the microwave oven 1 shows a sectional side view of a possible food heating device according to the invention in the form of a microwave oven 1 serving as a cooking appliance.
- the microwave oven 1 has a cooking chamber 2 which can be loaded with foodstuffs L (that is, one or more foods).
- the microwave oven 1 has a first microwave transmitter 3 a with a microwave generator 4 (for example, a magnetron) and an antenna 5. First microwaves MW1 generated by the microwave generator 4 are fed into the cooking chamber 2 via the antenna 5.
- the microwave oven 1 also has a second microwave transmitter 3b with a microwave generator (not shown) and an antenna (not shown). Second microwave MW 2 generated by the microwave generator 4 are fed into the cooking chamber 2 via its antenna.
- a control device 6 activates the microwave transmitters 3a, 3b and can, in particular, instruct the microwave generators 4 to generate the first and second microwaves MW1, MW2 with certain microwave parameters, e.g. with respect to their microwave frequency, phase and / or amplitude. Also, the controller 6 may be configured to control rotation of the antennas 5.
- the antennas 5 are further coupled to respective microwave measuring devices 7a, 7b, which measure microwave radiation received via the antennas 5 from the cooking chamber 2.
- the microwave measuring devices 7a, 7b can each include a bolometer.
- the microwave measuring devices 7a, 7b are further coupled to the control device 6 in order to transmit measurement data generated by the microwave measuring devices 7a, 7b, which represent a measure of the power of the received microwave radiation, to the control device 6.
- the control device 6 is designed as a data processing device in order to process the measurement data (for example, to form a Reflectance R)), to determine a thermal state such as a thawing state and / or a boiling state and to control the microwave oven 1, for example to control the microwave transmitters 3a, 3b accordingly.
- the control device 6 can be set up to operate the microwave transmitters 3a, 3b alternately in a measuring cycle and in a heating cycle.
- the first microwave transmitter 3a and / or the second microwave transmitter 3b are operated to heat the food L.
- the first microwave transmitter 3a is operated in such a way that it irradiates a first microwave measuring radiation MW1 of a first measuring frequency f1 into the cooking chamber 2 and the second microwave transmitter 3a operates to transmit a second microwave measuring radiation MW2 radiates into the cooking chamber 2 with a second measuring frequency MW2 that is different from the first measuring frequency f1 but close to the first measuring frequency f1.
- the superimposed microwave measuring radiation can be measured at both measuring devices 7a, 7b.
- the control device 6 is set up to determine the thermal state of the foodstuff L on the basis of an evaluation of at least one beating property of the superimposed microwave measuring radiation, e.g. from the measured values or superimposition signals as such or from the reflectance.
- the at least one floating property may in particular be a fluctuation range.
- the reflection levels R associated with the measurement channels K1 and K2 have respective fluctuation ranges B.
- FIG. 3 shows a plot of a time profile of the fluctuation width B determined or determined from FIG. 2 of the superimposed microwave measuring radiation versus time t for both measuring channels K1 and K2.
- microwave useful radiation is radiated into the cooking chamber 2 in order to heat the foodstuff L.
- a fluctuation width B of the reflectance R determined from the superposed microwave measuring radiation changes only slightly.
- the microwave useful radiation does not penetrate the foodstuff L uniformly, it can happen that the abrupt drop in the fluctuation width B is caused by only local phase transition or only local thawing, so that portions of the foodstuff L have already thawed during other parts of the food L are still in a frozen (thawing) state.
- an initial scan can be performed on all frequency pairs f 1, f 2 of the microwave measurement radiation MW 1, MW 2 used or usable by the microwave generator 4.
- the microwave measurement radiation MW1, MW2 for all possible frequency pairs f1, f2 is irradiated with a time offset and their superimposed reflection is measured by the microwave measurement devices 7a, 7b.
- a time window of 100 ms are provided for each of the pairs of microwave measurement frequencies f 1, f 2, e.g.
- the control device 6 selects from this at least one measuring pair, in particular a plurality of measuring pairs, based on at least one stored selection criterion for subsequent use as a pair of measurements (e).
- the thawing state of the foodstuff L is subsequently determined on the basis of an evaluation of the fluctuation range B of only the at least one measuring pair.
- alternating microwave useful radiation and microwave measuring radiation can be radiated into the cooking chamber 2 alternately during a thawing process.
- the microwave measuring radiations can be evaluated individually for different measuring pairs. and the achievement of the phase transition by drop of the reflectance R at one, several or all measurement frequencies are detected.
- a first step S1 an initial scan is carried out under the control of the control device 6 by irradiating microwaves measuring radiation MW1, MW2 with different pairs of measuring frequencies f1, f2 into the cooking chamber 2 at the beginning of a thawing process by means of the microwave transmitters 3a, 3b is measured and by means of the microwave measuring devices 7a, 7b respectively a power of the superimposed microwave measuring radiation for each of the incident frequency pairs.
- a second step S2 at least one measuring pair is selected by the control device 6 on the basis of the superposed microwave measuring radiation.
- the microwave useful radiation is irradiated in a first thawing section with a first set of microwave parameters from a group of m (m> 2) microwave parameters in the cooking chamber 2 until a Phase transition is detected, eg Based on a strong change of the reflectance R from a time course V of the reflectivities R.
- the irradiation of the microwave useful radiation and the microwave measuring radiation alternately alternate to the course V of the fluctuation width B with high temporal resolution to be able to record.
- the microwaves useful radiation is irradiated with high power, in particular with maximum power.
- a fourth step S4 when a phase transition or a thawed state is detected or has been determined based on the course V of the fluctuation width B, the heating power is set to zero, until based on the course V re-freezing is determined, for example by one on the Phase transition following noticeable increase in the fluctuation width B. Subsequently, steps S3 and S4 may be repeated for all other predetermined m sets of microwave parameters as indicated by step S5, alternatively only for some of the sets.
- the thawing process may be e.g. be ended in a step S6, if
- the steps S3 to S5 can also be run through several times, in particular if even at the last of the predetermined sets of microwave parameters of the microwaves useful radiation re-freezing is or has been detected.
- the step S6 may be followed by a step S7, in which the foodstuff L is briefly irradiated in time by microwave useful radiation ("heating pulse"), e.g. to eliminate the presence of small frozen areas and / or to transfer the food L to a completely thawed state particularly reliably.
- microwave useful radiation e.g. to eliminate the presence of small frozen areas and / or to transfer the food L to a completely thawed state particularly reliably.
- FIG. 5 shows a plot of a time profile of a reflectance R or of a reflection coefficient (in arbitrary units) of the superposed microwave measuring radiation versus time t in minutes for a cooking process, specifically for the measuring channels belonging to both microwave measuring devices 7a, 7b K1 and K2.
- the reflection degrees R associated with the measuring channels K1 and K2 have respective fluctuation widths B.
- FIG. 6 shows a plot of a time profile of the fluctuation width B determined or determined from FIG. 2 of the superposed microwave measuring radiation versus time t for both measuring channels K1 and K2.
- microwave useful radiation can be irradiated into the cooking chamber 2 in order to heat the food L.
- a fluctuation range B of the reflectance R determined from the superposed microwave measuring radiation changes rather small.
- the cooking process may be at least partially analogous to the thawing process, e.g. using an initial scan, by selecting one or more measuring pairs and / or by irradiation of heating power of different heating parameters, etc.
- a numerical value may include exactly the specified number as well as a customary tolerance range, unless this is explicitly excluded.
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- Physics & Mathematics (AREA)
- Electromagnetism (AREA)
- Electric Ovens (AREA)
- Control Of High-Frequency Heating Circuits (AREA)
Abstract
Description
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Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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DE102018202719.6A DE102018202719A1 (de) | 2018-02-22 | 2018-02-22 | Verfahren zum Betreiben eines Lebensmittel-Erwärmungsgeräts sowie Lebensmittel-Erwärmungsgerät |
PCT/EP2019/052846 WO2019162087A1 (de) | 2018-02-22 | 2019-02-06 | Verfahren zum betreiben eines lebensmittel-erwärmungsgeräts sowie lebensmittel-erwärmungsgerät |
Publications (2)
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EP3756420A1 true EP3756420A1 (de) | 2020-12-30 |
EP3756420B1 EP3756420B1 (de) | 2022-09-14 |
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EP19703706.2A Active EP3756420B1 (de) | 2018-02-22 | 2019-02-06 | Verfahren zum betreiben eines lebensmittel-erwärmungsgeräts sowie lebensmittel-erwärmungsgerät |
Country Status (4)
Country | Link |
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EP (1) | EP3756420B1 (de) |
DE (1) | DE102018202719A1 (de) |
PL (1) | PL3756420T3 (de) |
WO (1) | WO2019162087A1 (de) |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2117925B (en) | 1982-02-19 | 1986-02-05 | Hitachi Heating Appl | Heating apparatus of thawing sensor controlled type |
US20110168695A1 (en) * | 2009-06-01 | 2011-07-14 | Toshiyuki Okajima | Radio-frequency heating apparatus and radio-frequency heating method |
EP2958399B1 (de) | 2010-07-01 | 2019-10-09 | Goji Limited | Verarbeitung von objekten mittels hochfrequenz (hf)-energie |
CN103843456B (zh) * | 2011-08-31 | 2016-03-02 | 高知有限公司 | 使用rf辐射的物体加工状态感测 |
US20150034632A1 (en) * | 2012-02-14 | 2015-02-05 | Goji Ltd. | Device for applying rf energy to a cavity |
WO2014041430A2 (en) * | 2012-09-13 | 2014-03-20 | Goji Ltd. | Rf oven with inverted f antenna |
EP3056063A1 (de) * | 2013-10-07 | 2016-08-17 | Goji Limited | Vorrichtung und verfahren zum messen und verarbeiten durch rf |
-
2018
- 2018-02-22 DE DE102018202719.6A patent/DE102018202719A1/de active Pending
-
2019
- 2019-02-06 WO PCT/EP2019/052846 patent/WO2019162087A1/de unknown
- 2019-02-06 PL PL19703706.2T patent/PL3756420T3/pl unknown
- 2019-02-06 EP EP19703706.2A patent/EP3756420B1/de active Active
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PL3756420T3 (pl) | 2022-12-05 |
EP3756420B1 (de) | 2022-09-14 |
WO2019162087A1 (de) | 2019-08-29 |
DE102018202719A1 (de) | 2019-08-22 |
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