EP4237748A1 - Procédé pour faire fonctionner un appareil de cuisson et appareil de cuisson - Google Patents

Procédé pour faire fonctionner un appareil de cuisson et appareil de cuisson

Info

Publication number
EP4237748A1
EP4237748A1 EP21794546.8A EP21794546A EP4237748A1 EP 4237748 A1 EP4237748 A1 EP 4237748A1 EP 21794546 A EP21794546 A EP 21794546A EP 4237748 A1 EP4237748 A1 EP 4237748A1
Authority
EP
European Patent Office
Prior art keywords
cooked
feature
cooking
time
image
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Withdrawn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
EP21794546.8A
Other languages
German (de)
English (en)
Inventor
Francisco Villoria Domingues
Timo BANGRAZI
Helge Nelson
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 EP4237748A1 publication Critical patent/EP4237748A1/fr
Withdrawn legal-status Critical Current

Links

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 method for operating a cooking appliance and a cooking appliance with a cooking chamber for accommodating an item to be cooked, a treatment device for treating the item to be cooked and with a control device for controlling the treatment device as a function of a treatment program.
  • the optimal point in time for switching off the treatment device can be set based on information about the cooking state of the cooking product, so that the cooking product is prevented from overcooking or browning.
  • One way of monitoring the cooking status of food is to measure the core temperature using a food thermometer.
  • this method is unsuitable for certain items to be cooked, such as pizzas or similar flat baked goods.
  • no information about external characteristics of the food to be cooked, such as the degree of browning, can be determined with this method, so that under certain circumstances over-browning of the food cannot be prevented in this way.
  • a further possibility consists in detecting the external appearance of the food to be cooked and inferring the cooking state of the food from this.
  • a method for operating a cooking appliance is known from EP 2 444 735 A2, in which an image of the item to be cooked is recorded during the cooking process, with an RGB color space value of the image being compared with a preset reference value.
  • the heating power is regulated in such a way that the recorded RGB color space value is adjusted to the reference value. If the RGB color space value is below the reference value at a certain point in time, the heating power is increased. If the RGB color space value is above the reference value at a certain point in time, the heating power is reduced. Since the external appearance of the food to be cooked is typically subject to natural fluctuations and even small differences in the lighting or composition of the food to be cooked can have a major impact on its external appearance, comparing determined color space values with previously recorded reference values delivers unreliable results.
  • EP 3 722 673 A1 discloses a cooking appliance and a method in which a plurality of different light spectra are generated by means of a light source, the light spectra reflected by the food to be cooked are recorded individually by means of a sensor device, and the values recorded are then evaluated in order to determine a property of the food to be cooked determine.
  • the property of the food to be cooked can be the type of food, but also the state of cooking or the browning of the food.
  • An essential aspect of the method disclosed in this document is that individual images are each compared with reference images. This requires high storage and computing capacities, which are not usually present in the control of cooking appliances. A cloud connection with correspondingly long response times is therefore absolutely necessary.
  • EP 3 715 721 A1 describes a method for operating a cooking appliance and a cooking appliance in which images of a cooking area are captured with a camera. The images are evaluated in a processing device. Image elements that change over time are identified and assigned as belonging to the item to be cooked in order to distinguish them from image elements originating outside of the item to be cooked. In doing so, color coordinates in the LAB color space can be viewed to determine whether they change or not. An increase in browning can also be observed and the baking process stopped when a certain level of browning is reached.
  • the object of the present invention is to provide a method for operating a cooking appliance and a cooking appliance that enable improved determination of the properties of the food, in particular the cooking state and/or the degree of browning of the food, and in particular the disadvantages of the prior art avoids.
  • a recording step an image of the item to be cooked is recorded using an image recording device and an extraction step at least one feature of the image resulting from at least one color space value of at least one pixel of the image is extracted by means of an evaluation device.
  • data on the external appearance of the food to be cooked is collected at different points in time and put in relation to one another.
  • the time profile of the features is examined for the presence of at least one profile characteristic that indicates a property of the item to be cooked. For example, the presence an extreme point, turning point or zero crossing in the course of time of one or more characteristics point to a specific doneness.
  • This information can be used, for example, to calculate a completion time.
  • the relationship between the presence of a specific progression characteristic at a specific time and a property of a specific item to be cooked, such as its cooking state, can be determined empirically and stored in the cooking appliance at the factory.
  • the end of cooking and the optimal time to remove can be determined by observing the browning process, provided that the cooking parameters, especially the temperature, are set sensibly. This includes many pastries such as cookies and cakes, rolls but also pizza, quiche and casseroles. During the cooking process, the surface of the food dries and a crust forms. As a result of chemical reactions, foods such as dough or cheese always change their color in the same way depending on the temperature, which is described by the Maillard reaction. In addition to the course of the browning or the color over time, other features can be recorded and evaluated. Which feature is particularly meaningful depends on the food and must be determined and determined empirically.
  • the feature of the at least one pixel is extracted in a color space in which the brightness and the color are separated, in particular in a LAB or YUV color space.
  • the color value follows a food-dependent pending predefined curve through the color space.
  • the yellow component decreases significantly with increasing tanning and the red component increases sharply.
  • this rate of color change is characteristic for each food and offers another feature for evaluating the doneness. Recording the full color space values allows the feature to be evaluated separately with regard to brightness and/or color.
  • the brightness value is much more strongly influenced by the external lighting influences, such as the brightness in the kitchen, while the colour, in comparison, is determined much more strongly by the properties of the food being cooked and is subject to fewer disruptive influences. It is therefore preferable to evaluate it for the calculation of the characteristics and the evaluation of the tanning process.
  • the type and/or composition of the food to be cooked is preferably determined first and taken into account in the method.
  • this information can be entered into the cooking appliance by the user.
  • the item to be cooked can be automatically recognized and characterized, in particular by means of a recorded image.
  • the information obtained in this way about the food to be cooked can be used to evaluate the features that are most meaningful for this cooking process.
  • the browning processes of baked goods, cheese and meat are different, which can then be taken into account at the factory in the feature calculation for an advantageous design.
  • cookers, ovens, combination ovens with steam cooking and/or microwave function, ovens with high-frequency technology and microwave ovens can be considered as cooking appliances.
  • 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 a bottom heater, a top heater and/or a circulating fan equipped with a ring heater as the thermal heat source.
  • the treatment device includes a steam generator.
  • a camera is provided as the image recording device, which is preferably arranged outside an insulation of the cooking chamber.
  • the evaluation device can be designed as part of the image recording device or the control 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 can be connected to the image recording device and the control device of the cooking appliance - wirelessly or wired - for data transmission.
  • the feature of the image can result, for example, from a color space value of the color vector or color location of one or more pixels of the image.
  • the feature can result from the L values of the LAB color vectors or LAB color locations of a number of pixels.
  • the feature can also result from a combination, in particular a linear combination, of several color space values of the pixels of the image. It can be seen that not all pixels of the image have to be evaluated in order to monitor the cooking state of the food. For example, it is sufficient if those pixels of the image that depict the food to be cooked are evaluated. Under certain circumstances, it may also be sufficient if only some of the pixels of the image depicting the item to be cooked are evaluated.
  • the feature of a captured image is extracted before the next image is captured. In this way, the image recorded first can be deleted before the next image is recorded, so that less storage space is used, in particular when recording a high-resolution time profile of one or more features.
  • the repeating of the recording step and the extraction step can be carried out periodically or at irregularly defined time intervals.
  • the time profile of one or more features can be recorded essentially over the entire cooking process. Depending on the objective, it may also be sufficient to monitor the course of one or more characteristics over time only in a specific time window of the cooking process.
  • a particularly advantageous embodiment of the claimed method is achieved by calculating a few simple features.
  • the tanning information from all pixels is combined into a single calculated value.
  • the storage and calculation of these feature values therefore requires little computing power, so that the computing power of standard household appliances is sufficient to carry out the operation.
  • Networking of the device and calculation on external servers (cloud) is therefore not necessary, which saves the time required for data transmission and protects the privacy of the user, since no data has to be transmitted or copied from the cooking device to external servers.
  • this simple calculation rule allows the feature extraction and calculation to be repeated at short time intervals, which improves the accuracy of the method.
  • the time error that occurs when determining the optimum time for removal by means of a live evaluation is lower the more images can be recorded and calculated per unit of time.
  • the treatment device is controlled depending on the presence of a course characteristic.
  • the presence of a specific progression characteristic at a specific point in time can indicate a specific cooking state of the item to be cooked at this point in time.
  • the occurrence of a turning point or minimum in the course of one or more characteristics can indicate an advanced state of cooking, from which the remaining duration of the treatment of the item to be cooked can be determined, so that the control (here e.g. a switch-off) of the treatment device only occurs once the remaining duration.
  • the control here e.g. a switch-off
  • the treatment device can be controlled when this progression characteristic occurs.
  • 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 cabinet humidity, starting/stopping/ending a cooking cabinet rinsing, setting the remaining duration of the food treatment, starting/stopping/ending/modifying a certain treatment program or part of it.
  • the profile characteristic is a minimum, a maximum, an inflection point, a saddle point, a flat point and/or another characteristic data point of the profile of one or more features.
  • the presence of such a characteristic data point is closely related to the cooking state of the food and can therefore be used particularly advantageously to determine the cooking state.
  • the presence of an extreme point can indicate a specific cooking state, e.g. that the food is cooked through.
  • characteristic data points can be recorded and characterized in a particularly reliable manner using simple technical means.
  • At least one time-dependent auxiliary curve is calculated from the time curve of one or more features, one criterion for the presence of the curve characteristic being that the auxiliary curve assumes a specific value and/or exceeds a threshold value.
  • the auxiliary curve preferably describes at least one geometric property of the time curve of one or more features, such as its gradient and/or its curvature. Information about such geometric properties can be used to identify course characteristics in a particularly reliable manner.
  • a necessary condition for the existence of a minimum is that the curvature of the profile of one or more features is positive at this point in time, ie exceeds the threshold "0".
  • the calculation of the auxiliary curve preferably includes the formation of the 1st derivation and/or the 2nd derivation of the time curve of one or more features.
  • the calculation of the auxiliary curve can include the numerical differentiation of the time curve of one or more features.
  • the course of one or more characteristics over time is subjected to smoothing, e.g. by forming a moving average or by means of a compensation calculation.
  • smoothing e.g. by forming a moving average or by means of a compensation calculation.
  • a first auxiliary curve is calculated, which describes a geometric property of the curve of one or more features
  • a second auxiliary curve is calculated, which describes the same geometric property of the curve of one or more features, with the first auxiliary curve and the second auxiliary course each have different degrees of smoothing.
  • the first auxiliary curve is subjected to smoothing, e.g. by forming a moving average or by means of a balancing calculation, and the second auxiliary curve is not subjected to smoothing.
  • the extraction step includes a combination of the color space values of individual pixels to form a trend value, in particular a mean value, from which the feature of the image results.
  • the color space values of the pixels of the image to be evaluated are preferably combined individually to form a color space value trend value, in particular a color space value mean value, and the feature of the image is calculated from the color space trend values.
  • individual features of the pixels can first be formed at the level of the pixels from the respective color space values and then the individual features of the pixels can be combined to form the feature of the image. be quantified. In this way, the information of an image can be combined into a single value, which makes the evaluation considerably easier and, in particular, when recording a high-resolution time profile of one or more features, only a small amount of storage space is used.
  • the at least one progression characteristic for the presence of which the progression of one or more features is to be monitored, is preset as a function of the food to be cooked.
  • the property of the food to be cooked can be determined particularly precisely. It can preferably be determined empirically for a specific cooking item which progression characteristic or which combination of progression characteristics are suitable for determining which property of the cooking item and in particular what relationship there is between the occurrence of the progression characteristic and the property of the cooking item. This information can be stored in the cooking appliance at the factory.
  • the operating process of the cooking appliance is only controlled when the specific course characteristic is present at a point in time which is after a minimum cooking time running from the start of the cooking process.
  • the monitoring can be limited to a time window in which the cooking process has already progressed. This also increases the reliability of the method, since any course characteristics that occur before the end of the minimum cooking time, which could possibly lead to misinterpretations, are not evaluated.
  • the minimum cooking time is preferably set as a function of the item to be cooked.
  • the optimum minimum cooking time for a specific item to be cooked is preferably determined empirically and, in particular, stored in the cooking appliance at the factory.
  • the cooking appliance according to the invention comprises a cooking chamber for accommodating an item to be cooked, a treatment device for treating the item to be cooked, a control device for controlling the treatment device as a function of a treatment program, an image recording device for recording at least one image of the item to be cooked, and an evaluation device that is suitable and designed for this purpose extract a feature of the image resulting from at least one color space value of at least one pixel of the image.
  • the cooking appliance according to the invention is characterized in that it is suitable and designed to carry out the method according to one of claims 1 to 9.
  • the cooking appliance is configured by means of the control device to carry out a method according to one of claims 1 to 9.
  • Fig. 1 shows a cooking appliance 2 according to the invention with a cooking chamber 4 for accommodating an item to be cooked 6.
  • the cooking appliance 2 comprises a treatment device for treating the item to be cooked 6, which in this embodiment has an upper heating element 8 and a lower heating element 10 below the cooking chamber floor as heat sources and a circulating fan 12 equipped with a ring heater.
  • a control device 14 serves, among other things, to control the treatment device as a function of a treatment program.
  • the cooking appliance 2 is also equipped with an image recording device 16 in the form of a camera, which is arranged outside an insulation of the cooking chamber 4 and can record images of the item 6 to be cooked through a transparent window.
  • control device 14 also serves as an evaluation device that is configured to extract a feature of the image resulting from at least one color space value of at least one pixel of an image recorded by the image recording device 16 .
  • a time profile 20 of one or more features is recorded by repeatedly recording an image and extracting a feature of the image over a certain period of time during a cooking process.
  • the time profile of one or more features is monitored for the presence of a profile characteristic 22 .
  • the treatment device is controlled as a function of the presence of a course characteristic 22 .
  • the cooking process is carried out with the cooking chamber door closed.
  • FIG. 2 shows in diagram a) a time profile 20 of a feature of an image of an item to be cooked 6 recorded periodically during a cooking process lasting approximately 35 minutes Feature results from a color space value of the pixels averaged over all pixels of the image.
  • Diagrams b) and c) also show auxiliary curves 30, 40, 50 calculated from the time curve 20 of one or more characteristics.
  • the first auxiliary profile 30 shown in diagram b) describes the slope of the time profile 20 of one or more features.
  • Diagram c) shows a second auxiliary curve 40 and a third auxiliary curve 50, both of which describe the curvature of the curve 20 of one or more features.
  • auxiliary curves 30, 40, 50 certain curve characteristics can be determined with little technical effort, specifically by the auxiliary curves 30, 40, 50 being monitored for certain values and/or exceeding certain threshold values.
  • the elapsed time in minutes is plotted on all abscissas.
  • Diagram a) also shows a smoothed profile 20' of one or more features, which was calculated by forming a moving average and from which the profile characteristics that occur can be better recognized.
  • the progression characteristic 22, for the presence of which the progression 20 of one or more features is to be examined is a minimum.
  • Conditions for the presence of a minimum are that the first auxiliary curve 30 has a zero crossing at this point in time and that the second auxiliary curve 40 and/or the third auxiliary curve 50 assume a positive value or exceed the threshold value "0". This is the case after about 21 minutes of cooking time (represented in diagram a) by the vertical dashed line).
  • a curve characteristic 22 can be predicted more reliably if at least two auxiliary curves 40, 50 are evaluated, which describe the same geometric property of the curve over time 20 of one or more features (here: curvature), but which differ in their degree of smoothing.
  • the second auxiliary curve 40 is essentially unsmoothed, while the third auxiliary curve 50 was subjected to smoothing by forming a moving average.
  • the presence or occurrence of the progression characteristic 22 indicates the finished cooking state, ie it coincides with the finished time.
  • a minimum cooking time of 10 minutes is provided for this type of food 6, which is marked by dotted vertical lines in diagrams a) to c).
  • the control unit 14 of the cooking appliance 2 only reacts to the presence of the progression characteristic 22 after the minimum cooking time, which in the present case has the advantage that the minimum occurring shortly before 5 minutes is not taken into account.
  • a plausibility check is implemented that prevents a misinterpretation of the time profile 20 of one or more features.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Electric Stoves And Ranges (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un procédé pour faire fonctionner un appareil de cuisson (2), ainsi qu'un appareil de cuisson (2) correspondant comprenant un espace de cuisson (4) destiné à recevoir un aliment à cuire (6), un dispositif de traitement pour traiter l'aliment à cuire (6) et un dispositif de commande (14) pour commander le dispositif de traitement en fonction d'un programme de traitement. Une image de l'aliment à cuire (6) est acquise et une caractéristique de l'image résultant d'au moins une valeur d'espace chromatique d'au moins un pixel de l'image est extraite. Selon l'invention, pendant un certain laps de temps, une variation dans le temps (20, 20') d'au moins une caractéristique est enregistrée, la variation dans le temps (20, 20') de ladite caractéristique est surveillée relativement à la présence d'un caractère de variation (22) et le dispositif de traitement est commandé en fonction de la présence d'un caractère de variation (22).
EP21794546.8A 2020-10-29 2021-10-18 Procédé pour faire fonctionner un appareil de cuisson et appareil de cuisson Withdrawn EP4237748A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BE20205770A BE1028761B1 (de) 2020-10-29 2020-10-29 Verfahren zum Betreiben eines Gargerätes und Gargerät
PCT/EP2021/078799 WO2022089977A1 (fr) 2020-10-29 2021-10-18 Procédé pour faire fonctionner un appareil de cuisson et appareil de cuisson

Publications (1)

Publication Number Publication Date
EP4237748A1 true EP4237748A1 (fr) 2023-09-06

Family

ID=73198068

Family Applications (1)

Application Number Title Priority Date Filing Date
EP21794546.8A Withdrawn EP4237748A1 (fr) 2020-10-29 2021-10-18 Procédé pour faire fonctionner un appareil de cuisson et appareil de cuisson

Country Status (3)

Country Link
EP (1) EP4237748A1 (fr)
BE (1) BE1028761B1 (fr)
WO (1) WO2022089977A1 (fr)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101044143B1 (ko) 2009-06-15 2011-06-24 엘지전자 주식회사 조리기기
WO2018077722A1 (fr) * 2016-10-28 2018-05-03 Nestec S.A. Procédé de cuisson d'aliments dans un four à micro-ondes à semi-conducteurs
DE102019200583A1 (de) * 2018-12-21 2020-06-25 BSH Hausgeräte GmbH Gargerät und Verfahren zum Betreiben eines Gargeräts
DE102019107828B4 (de) * 2019-03-27 2022-07-28 Miele & Cie. Kg Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102019107812A1 (de) * 2019-03-27 2020-10-01 Miele & Cie. Kg Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102019107846A1 (de) * 2019-03-27 2020-07-16 Miele & Cie. Kg Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102019107819A1 (de) * 2019-03-27 2020-10-01 Miele & Cie. Kg Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102019109138A1 (de) * 2019-04-08 2020-10-08 Miele & Cie. Kg Gargerät und Verfahren

Also Published As

Publication number Publication date
WO2022089977A1 (fr) 2022-05-05
BE1028761A1 (de) 2022-05-23
BE1028761B1 (de) 2022-05-31

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