EP4008962A1 - Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson - Google Patents

Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson Download PDF

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Publication number
EP4008962A1
EP4008962A1 EP21208129.3A EP21208129A EP4008962A1 EP 4008962 A1 EP4008962 A1 EP 4008962A1 EP 21208129 A EP21208129 A EP 21208129A EP 4008962 A1 EP4008962 A1 EP 4008962A1
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EP
European Patent Office
Prior art keywords
cooking
frequency
item
cooked
resonance
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.)
Pending
Application number
EP21208129.3A
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German (de)
English (en)
Inventor
Michelle Warkentin
Timo BANGRAZI
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
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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 EP4008962A1 publication Critical patent/EP4008962A1/fr
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    • 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
    • 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

Definitions

  • the present invention relates to a method for operating a cooking appliance and a corresponding cooking appliance with a cooking chamber for accommodating an item to be cooked, a treatment device for treating the item to be cooked and a control device for controlling the treatment device as a function of a treatment program, with a cooking state of the item to be cooked being determined and the treatment device controlled depending on the determined doneness of the food or a message is displayed.
  • the automatic consideration of the cooking status of the food allows a precise adjustment of the treatment during the cooking process. In this way, in particular, a point in time at which the item to be cooked is ready can be recognized and insufficient cooking or overcooking can thereby be avoided.
  • important information about the cooking process can be communicated to the user through a message, which is obtained through the cooking state.
  • thermometer One way of automatically recognizing the state of cooking is to use a food thermometer to measure the core temperature of the food to be cooked.
  • these sensors which are generally designed as a penetration thermometer, are only suitable for specific cooking goods that have a suitable shape, for example.
  • thin baked goods - such as pizzas - food thermometers are not suitable for reliably determining the doneness.
  • Another possibility is the evaluation of an image of the item to be cooked recorded by means of an image recording device.
  • the degree of browning of the food to be cooked can be determined and the state of cooking can be derived therefrom.
  • An example of such a procedure is shown in EP 2 444 735 A2 .
  • a decision is made as to whether the food to be cooked is fully cooked.
  • such a method requires the use of complex image evaluation algorithms, which are expensive to implement.
  • the external appearance of the food to be cooked is subject to natural fluctuations and can also vary greatly even with only slight recipe modifications, which can have a negative impact on the image evaluation.
  • the present method is used to operate a cooking appliance that has a cooking chamber for accommodating an item to be cooked, a treatment device for treating the item to be cooked, and a control device for controlling the treatment device as a function of a treatment program, with a cooking state of the item to be cooked being determined and the treatment device as a function of the determined controlled by the doneness of the food or a message is displayed.
  • the method is characterized in that high-frequency waves with a plurality of distinguishable frequencies are emitted into the cooking chamber and received again in a measuring step during a cooking process.
  • resonances excited in the cooking chamber are identified and characterized based on an evaluation of a frequency-dependent profile of a high-frequency parameter such as scattering parameters, reflection, transmission, degree of absorption or impedance.
  • a time profile of at least one characteristic parameter of at least one characterized resonance is recorded.
  • the cooking state of the food to be cooked is determined from the time course of one or a combination of characteristic parameters.
  • the cooking cavity is used as a cavity resonator in which a part of high-frequency waves forms standing waves having a plurality of resonance modes by resonance.
  • data on the resonances occurring in the cooking chamber are collected at different points in time and compared with one another or set in relation to one another.
  • the received high-frequency waves are compared with the emitted high-frequency waves, with in particular a frequency-dependent amplitude curve and/or a frequency-dependent Phase curve of at least one high-frequency parameter can be evaluated, based on which resonance occurring in the cooking chamber can be identified and characterized.
  • the behavior of at least one characterized resonance is tracked over a certain period of time and the course over time of at least one characteristic parameter of the resonance is recorded. Information about the doneness is derived from the time profile of the characteristic parameter or parameters.
  • the method according to the invention offers an extremely reliable determination of the state of cooking, since it is not influenced, or is only influenced to a negligible extent, by the external appearance of the food to be cooked.
  • the cooking status is also recorded without contact. No food thermometer or other measuring probe has to be positioned in or on the food to be cooked. This offers a convenient determination of the doneness, which is also suitable for flat food or baked goods.
  • the measuring system required to carry out the method can be implemented using inexpensive components.
  • the measuring system comprises at least one transmitting device, with which high-frequency waves with a plurality of distinguishable frequencies are transmitted into the cooking chamber, and at least one receiving device, with which the reflected and/or transmitted high-frequency waves are received.
  • Transmitting device and receiving device can be combined in a common transmitting and receiving device.
  • the reflected high-frequency waves can be received using a transmission and reception device with a transmission and reception channel. If the transmitting device and receiving device are spatially separated from one another, the transmitted high-frequency waves can be received. If there are several receiving devices, the transmission between the receivers can be measured in addition to the reflections.
  • the high-frequency waves emitted preferably cover a frequency range from 30 MHz to 3 GHz, preferably from 100 MHz to 2 GHz, particularly preferably from 300 MHz to 1.5 GHz.
  • the measuring system preferably has an evaluation device with which resonances excited in the cooking chamber are recognized and characterized by evaluating the frequency-dependent profile of the high-frequency parameter.
  • the evaluation device is part of the control device or the control device simultaneously serves as an evaluation device.
  • the evaluation device can be designed as an independent unit with a processor, a memory, communication interfaces and/or other components for electronic data processing and with the Control device of the cooking appliance - be connected in a data-transmitting manner - wirelessly or by wire.
  • the repetition of the measurement step and the evaluation step can be carried out periodically or at irregularly defined time intervals.
  • the treatment device can be controlled as a function of the determined cooking state of the food to be cooked, or messages can appear as a result.
  • the connection between the course of the at least one or more characteristic parameters over time and the cooking state of a specific item to be cooked can be determined empirically, for example, and stored in the cooking appliance, in particular at the factory.
  • a type and/or a composition of the food to be cooked is preferably determined and taken into account in the method. For example, this information can be entered into the cooking appliance by the user or can be determined automatically by selecting a recipe as an automatic program.
  • the item to be cooked can be automatically recognized and characterized, in particular by means of a recorded image.
  • thawed items are also understood to be items to be cooked, which can be treated, i.e. thawed, e.g. by moderate heating.
  • Cookers, ovens, combination ovens with steamer and/or microwave function, ovens with high-frequency technology and microwave ovens can be considered as cooking appliances within the meaning of this invention. It is preferred here that the cooking chamber is designed to be essentially high-frequency-tight, i.e. that, for example, a viewing window of the cooking appliance towards the cooking chamber is limited by a perforated plate, a wire grid or another limitation for the high-frequency waves.
  • the treatment device preferably comprises at least one thermal heating source for the thermal treatment of the item to be cooked and/or at least one high-frequency generator for the dielectric heating of the item to be cooked.
  • the treatment device can include bottom heat, top heat, grill heating and/or a circulating fan equipped with a ring heater as the thermal heat source.
  • the treatment device can additionally include a steam generator.
  • the high-frequency generator is preferably suitable and designed for this purpose, at least as a transmission device for emitting a plurality of high-frequency waves more distinguishable frequencies to function in the cooking chamber.
  • the high-frequency generator is preferably suitable and designed to also function as a receiving device for receiving the reflected and/or transmitted high-frequency waves.
  • Controlling the treatment device can include the following: switching the treatment device on and off, setting the operating mode, setting the cooking chamber temperature, setting the heating power of at least one heating source, setting the power of at least one high-frequency generator, setting the speed of the at least one circulating fan, setting the Cooking chamber humidity, starting/stopping/ending a cooking chamber flushing, setting the remaining duration of the treatment of the food, starting/stopping/ending/modifying a specific treatment program or a part thereof.
  • the at least one or more characteristic parameter is preferably the frequency of the resonance (resonance frequency) and/or the frequency width of the frequency of the resonance, in particular the half-value width of the frequency of the resonance.
  • the frequency of a resonance can be identified in a simple manner, for example using the minima of a frequency-dependent amplitude profile of a high-frequency parameter.
  • the frequency range can also be easily determined from this. It has surprisingly turned out that in particular a shift in the frequency of a resonance over time correlates with a change in the cooking state of the food. The state of doneness can therefore be determined using simple technical means by evaluating this frequency shift.
  • the cooking state of the item to be cooked is determined using a course characteristic occurring over time of the characteristic parameter of the resonance, for example an extreme value.
  • a course characteristic occurring over time of the characteristic parameter of the resonance
  • the occurrence of such a progression characteristic correlates with the cooking state of the food, in particular with a specific cooking state of the food. It has been shown that, for example, with certain baked goods, a minimum occurring over time in the frequency of a certain resonance indicates a certain cooking state, e.g. a cooking progress of 75%.
  • the cooking state can therefore be determined particularly advantageously by evaluating at least one course characteristic.
  • the profile of the characteristic parameter is modeled using a fit function.
  • the fit function becomes Determination of the doneness of the food used.
  • the cooking state of the food to be cooked is preferably determined using at least one or more fit parameters of the fit function.
  • this time window can comprise an initial phase of the cooking process, an end phase of the cooking process, an intermediate phase of the cooking process lying between the initial phase and the end phase, or a combination of these phases. It only has to be ensured that sufficient data points of the characteristic parameter over time are recorded in order to appropriately determine the cooking status of the food, e.g. in order to be able to model the data using a fit function with an acceptable degree of uncertainty.
  • the certain period of time over which the course of the at least one or more characteristic parameters of the at least one characterized resonance is recorded comprises at least 20% of the total duration of the cooking process, preferably at least 30% of the total duration of the cooking process, particularly preferably at least 50% of the total duration of the cooking process, in particular at least 90% of the total duration of the cooking process.
  • the at least one resonance which is used to determine the cooking state of the food, is selected from a large number of resonances detected and characterized, in particular in the empty cooking chamber, using specific selection criteria.
  • Which and how many resonances occur in a cooking chamber depends on its respective structural design and in particular on its dimensions. Since different resonances can be subject to different changes during the cooking process, it is possible that two resonances whose frequencies are very close together cannot be distinguished precisely enough over a certain period of time.
  • a suitable resonance from the resonances occurring in a specific cooking chamber therefore ensures a process-reliable determination of the state of cooking.
  • a selection criterion is preferably that the distance between the frequency of the resonance and the frequency of the adjacent resonance is as large as possible.
  • a further selection criterion is preferably that the frequency width of the resonance frequency is as small as possible and/or that the absolute value of the high-frequency parameter for the resonance frequency is as low as possible. In this way, it is ensured that a resonance that is easily recognizable, particularly over the entire cooking process, is selected.
  • suitable resonances can be determined empirically, for example, and stored in the cooking appliance, in particular at the factory.
  • the at least one resonance occurring in the empty cooking chamber is preferably selected with frequencies in a frequency range from 300 MHz to 1.5 GHz, preferably in a frequency range from 400 MHz to 900 MHz, particularly preferably 500 MHz to 800 MHz. It has surprisingly turned out that at least one suitable resonance can be found in this frequency range for a large number of common cooking chamber dimensions.
  • the characteristic parameter or parameters is/are compared with at least one, in particular empirically determined, reference, i.e. a reference value and/or a reference curve, which is assigned to a specific cooking state of the food to be cooked.
  • a reference curve relating to the change in the frequency of a specific resonance can be stored for a specific load in the cooking chamber - in particular taking into account the type of food to be cooked, the composition of the food to be cooked and/or, if applicable, the food supports or containers used, from which the Relationship between the time course of the frequency of the resonance and the state of cooking results.
  • the reference is preferably stored at the factory, in particular as a function of the loading of the cooking space in the cooking appliance.
  • the cooking appliance according to the invention has a cooking chamber for receiving an item to be cooked, a treatment device for treating the item to be cooked and a control device for controlling the treatment device as a function of a treatment program.
  • the cooking appliance is suitable and designed to determine a cooking state of the food to be cooked and to switch on the treatment device as a function of the determined cooking state of the food to be cooked Taxes.
  • the cooking appliance is characterized in that it is suitable and designed to carry out the method according to one of Claims 1 to 10.
  • the cooking appliance 2 has a treatment device for treating the food to be cooked 6, which in this embodiment has a top heating element 8, a bottom heating element 10 below the cooking chamber floor, a circulating fan 12 equipped with a ring heater and a steam generator (not shown here). includes.
  • a control device 14 is used, among other things, to control the treatment device as a function of a treatment program and as a function of a determined cooking status G of the food to be cooked 6. Messages can also be sent to the user on the control device, which contain information about the cooking process determined by the cooking status.
  • high-frequency waves with a plurality of distinguishable frequencies f are emitted into the cooking chamber 4 and received again in a measuring step during a cooking process using a transmitting and receiving device 16, which includes an antenna, for example.
  • a cooking chamber door is designed to be high-frequency-tight, ie a viewing window 18 of the cooking chamber door towards the cooking chamber 4 is delimited by a perforated plate, a wire mesh or some other limitation for the high-frequency waves.
  • resonances 32, 34, 36, 38 excited in the cooking chamber 4 are identified and characterized by means of an evaluation device, which in the present case is formed by the control device 14, based on an evaluation of a frequency-dependent profile 30 of a scattering parameter s (see Fig . 4 ).
  • an evaluation device which in the present case is formed by the control device 14, based on an evaluation of a frequency-dependent profile 30 of a scattering parameter s (see Fig . 4 ).
  • a time course 40, 50 of at least one characteristic parameter of at least one characterized resonance 32, 34, 36, 38 is recorded (see Fig. 2 and 3 ), from which the cooking state G of the food to be cooked 6 is determined.
  • the cooking appliance 2 can also include at least one high-frequency generator for dielectric heating of the item to be cooked 6, which is designed in particular to act as a transmitting device for emitting high-frequency waves with a plurality of distinguishable frequencies f into the cooking chamber 4 and/or as a receiving device for receiving the reflected and/or transmitted high-frequency waves.
  • at least one high-frequency generator for dielectric heating of the item to be cooked 6 which is designed in particular to act as a transmitting device for emitting high-frequency waves with a plurality of distinguishable frequencies f into the cooking chamber 4 and/or as a receiving device for receiving the reflected and/or transmitted high-frequency waves.
  • the elapsed time based on the progress of the doneness G is plotted on the abscissa.
  • the food to be cooked is 6 a flat baked goods, such as a pizza cake, are used.
  • the state of doneness G of the item to be cooked 6 can be determined on the basis of a course characteristic occurring over time 40--here in the form of a minimum 42.
  • the minimum 42 occurs for the present cooking item 6 when a cooking state G corresponds to a cooking progress of 75%. Taking into account the time that has elapsed since the start of the cooking process, the time at which the item 6 to be cooked is ready can be determined.
  • FIG. 3 shows a time profile 50 of a frequency f of a resonance 32, 34, 36, 38 in a further embodiment of the invention.
  • the elapsed time based on the progress of the doneness G is again plotted on the abscissa.
  • a defrosting item for example frozen minced meat
  • the profile 50 follows an exponential drop, with the frequency f tending towards the end of the thawing process asymptotically towards a target frequency of approximately 415 MHz.
  • the frequency f changes only insignificantly from a certain point 52, which corresponds to a defrosting progress of approximately 60%.
  • the time at which the item to be cooked 6 is thawed can be determined, taking into account the time that has elapsed since the beginning of the thawing process.
  • fit parameters can be determined which can be used for further characterization and in particular for predicting the behavior of the frequency f over time.
  • the course 50 can be recorded over a certain period of time, for example until a doneness of 25% is reached.
  • the future course can be predicted from the measurement data and the thawing time can be determined from this.
  • a frequency-dependent profile 30 (here: amplitude profile) of a high-frequency parameter (here: scattering parameter s) in a greatly simplified form as the result of a measurement in the empty cooking chamber.
  • a large number of other resonances usually occur in the frequency range shown.
  • the frequencies f of the resonances 32, 34, 36, 38 and the respective frequency widths, in particular the half-value widths B, can be determined on the basis of the minima occurring in the curve 30.
  • a suitable resonance is preferably selected on the basis of specific selection criteria.
  • the prerequisite for choosing a resonance is that it changes with the change in the food to be cooked.
  • the first resonance 32 with a Frequency f of about 500 MHz is particularly well suited.
  • the resonance 32 has a large frequency spacing from the adjacent second resonance 34 .
  • the first resonance 32 forms an easily recognizable negative peak or has a particularly low magnitude of the scattering parameter s.
  • the first resonance 32 can be easily distinguished from the other resonances 34, 36, 38 even if the frequency f shifts during the course of the cooking process, and it also has an advantageously large signal strength.
  • the second resonance 34 could also be used since it has a comparatively advantageous frequency spacing from the adjacent resonances 32, 36, 38.
  • the signal strength is significantly smaller than in the case of the first resonance 32, which may lead to a poorer signal-to-noise ratio and thus to less precise results.
  • the third resonance 36 and the fourth resonance 38 are difficult to distinguish from one another due to the frequency f being close together. In particular, if these resonances 36, 38 are subject to different changes in the course of the cooking process, it may be that they cannot be distinguished precisely enough over a certain period of time.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Electric Ovens (AREA)
EP21208129.3A 2020-12-07 2021-11-15 Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson Pending EP4008962A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102020132420.0A DE102020132420A1 (de) 2020-12-07 2020-12-07 Verfahren zum Betreiben eines Gargeräts und Gargerät

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EP4008962A1 true EP4008962A1 (fr) 2022-06-08

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EP21208129.3A Pending EP4008962A1 (fr) 2020-12-07 2021-11-15 Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson

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EP (1) EP4008962A1 (fr)
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2444735A2 (fr) 2009-06-15 2012-04-25 LG Electronics Inc. Appareil de cuisson et procédé de réglage de cet appareil
EP3258742A1 (fr) * 2016-06-15 2017-12-20 Miele & Cie. KG Procédé destiné au fonctionnement d'un appareil de cuisson et appareil de cuisson
WO2018125147A1 (fr) * 2016-12-29 2018-07-05 Whirlpool Corporation Dispositif de cuisson électromagnétique à chauffage automatique de liquide et procédé de contrôle de la cuisson dans le dispositif de cuisson électromagnétique

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2444735A2 (fr) 2009-06-15 2012-04-25 LG Electronics Inc. Appareil de cuisson et procédé de réglage de cet appareil
EP3258742A1 (fr) * 2016-06-15 2017-12-20 Miele & Cie. KG Procédé destiné au fonctionnement d'un appareil de cuisson et appareil de cuisson
WO2018125147A1 (fr) * 2016-12-29 2018-07-05 Whirlpool Corporation Dispositif de cuisson électromagnétique à chauffage automatique de liquide et procédé de contrôle de la cuisson dans le dispositif de cuisson électromagnétique

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DE102020132420A1 (de) 2022-06-09

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