JP2013102760A - Temperature control method for fermentor, temperature control program for fermentor, and fermentor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a temperature control method for a fermentor that can control the temperature in a fermentation chamber promptly and accurately in consideration of the influence of the radiation from the fermentation chamber, and to provide a temperature control program, and a fermentor.SOLUTION: The fermentor in which a heat source 3 arranged in the bottom of a fermentation chamber where a fermentation thing is stored is composed so as to heat the inside of the fermentation chamber, includes: an information input unit 12 that acquires the preset temperature TS in the fermentation chamber; a first sensor 15 that acquires an air temperature T1 outside the fermentation chamber; a second sensor 16 that acquires the ambient temperature of the heat source 3; a third sensor 14 that acquires the measured temperature T3 in the fermentation chamber; a temperature estimation unit 17 that presumes the center part temperature T4 in the fermentation chamber; and a controller 17 that controls the output of the heat source, in a bottom.

Description

  The present invention relates to a fermenter, for example, temperature control of a domestic fermenter that can be used for cooking homemade bread.

  Conventionally, as a fermenter for home use, a fermentation chamber in which a plurality of mounting tables can be arranged, a heater for heating the fermentation chamber below the fermentation chamber, and temperature information in the fermentation chamber used for temperature control of the heater are acquired. What is provided with the temperature sensor is known (for example, refer patent document 1). In the fermenter described in Patent Document 1, bread dough to be fermented is placed on a plurality of placement tables, and the control circuit controls the heating operation of the heater based on information from the temperature sensor. With this configuration, the fermenter described in Patent Document 1 can ferment bread dough by controlling the temperature in the fermentation chamber.

  In addition, as another technology related to a home fermenter, an automatic bread maker (for example, a patent) that accurately estimates the room temperature during cooking in a room where the fermenter exists with a simple configuration using a thermistor on the substrate of the control unit. In order to suppress the influence of the room temperature received by the temperature detection means, an automatic bread maker (for example, see Patent Document 3) that corrects the control temperature for each step of the cooking process is known.

  Moreover, as a technique regarding the temperature control of the heating cooking device, a heating cooking device is provided that heats the heating chamber and the heat storage plate and rapidly raises the temperature of the heat storage plate by convection heat transfer (see, for example, Patent Document 4). It has been known.

Utility Model Registration No. 3170536 JP 2004-305266 A JP-A-8-191761 JP 2010-78240 A

  However, the fermenter described in Patent Literature 1 performs temperature adjustment in the fermentation chamber by controlling the heater on / off only with information from a temperature sensor provided in the fermentation chamber. In other words, the fermenter described in Patent Document 1 does not consider the radiant heat from the fermentation chamber to the outside of the fermentation chamber when the temperature of the heater is controlled.

  Therefore, in the fermenter described in Patent Document 1, there is a problem that a temperature difference is likely to occur between a position in the vicinity of the heater in the fermentation chamber and a position away from the heater, and it is difficult to achieve a uniform temperature in the fermentation chamber.

  Moreover, in the fermenter of patent document 1 which controls the temperature of a heater only with the temperature sensor in a fermentation chamber, since the temperature of a heater tends to become high with respect to the temperature in a target fermentation chamber, it is hard to converge on a target temperature. Therefore, the fermenter has a problem that it is difficult to stabilize at a set temperature at an early stage.

  The automatic bread maker described in Patent Document 2 is a technology that estimates the temperature obtained by subtracting the temperature increase due to the influence of the main body temperature from the detected temperature during cooking as room temperature, but the radiant heat from inside the machine to outside the machine is estimated. Since this is not taken into consideration, it is difficult to stabilize the in-flight temperature at an early stage.

  The automatic bread maker described in Patent Document 3 is a technique for correcting the control temperature for each cooking process according to the room temperature, but does not take into account the radiant heat from the inside of the machine to the outside of the machine. It is difficult to stabilize the temperature.

  Furthermore, although the heating cooking apparatus of patent document 4 is a technique which heats a thermal storage plate and shortens cooking time, since it does not consider the radiant heat from the inside of an apparatus to the exterior of an apparatus, the temperature in an apparatus is early | quick. It is difficult to stabilize.

  Therefore, the present invention provides a temperature control method for a fermenter, a temperature control program, and a fermenter that can quickly and accurately control the temperature in the fermentation chamber in consideration of the influence of radiant heat from the fermentation chamber. With the goal.

As a result of earnest research, the present inventor has conducted extensive research on how to accurately capture the radiant heat from the fermentation chamber and how to control the temperature in the fermentation chamber quickly and accurately. However, it has been found that the temperature is derived from a specific relational expression using the temperature around the heat source and the temperature near the fermentation room as parameters, and the present invention has been completed.
That is, the method for controlling a fermenter according to the present invention is configured such that a heat source arranged at the bottom of a fermentation chamber in which a fermented product is stored heats the fermentation chamber, and acquires a set temperature TS in the fermentation chamber. An information input unit, a first sensor that acquires an outside air temperature T1 outside the fermentation chamber, a second sensor that acquires an ambient temperature T2 of the heat source, and a control unit that controls the output of the heat source are executed by a fermenter. In the method for controlling the temperature in the fermentation chamber, the step of acquiring the set temperature TS, the step of acquiring the outside air temperature T1, the step of acquiring the ambient temperature T2, and the control means Calculating an output temperature TT of the heat source based on the outside air temperature T1 and the ambient temperature T2.

  According to the present invention, since the influence of the radiant heat from the fermentation chamber can be accurately captured, the temperature in the fermentation chamber can be controlled quickly and accurately.

It is a whole perspective view which shows embodiment of the fermenter concerning this invention. It is a perspective view which shows the state which removed the door from the whole perspective view of FIG. It is a top view of the fermenter concerning this invention of the state which removed the ceiling part and mounted the convection control board. It is a sectional side view of the fermenter concerning this invention. It is a perspective view of the bottom part of the fermenter concerning this invention. It is a top view of the fermenter concerning the present invention in the state where the ceiling part was removed. It is a functional block diagram of the temperature control means of the fermenter which the temperature control program of the fermenter concerning this invention operates. It is a sectional side view which shows the temperature measurement position of the fermenter concerning this invention. It is a flowchart which shows the example of the temperature control method of the fermenter concerning this invention. It is a flowchart regarding the heater part output control of the fermenter concerning this invention. It is an example of the data table which shows the example of the heater part output control of the fermenter concerning this invention. It is a figure which shows an example of the outline of the temperature change in the fermentation chamber of the fermenter concerning this invention. It is a figure which shows another example of the outline of the temperature change in the fermentation chamber of the fermenter concerning this invention. It is a figure which shows another example of the outline of the temperature change in the fermentation chamber of the fermenter concerning this invention.

  Hereinafter, embodiments of a fermenter, a temperature control method for a fermenter, and a temperature control program according to the present invention will be described with reference to the drawings.

[Device configuration of fermenter]
FIG. 1 is an overall perspective view showing an embodiment of a fermenter according to the present invention. The fermenter 1 according to the present embodiment includes a bottom portion 4 including a heater portion as an example of a heat source for heating the inside of a fermentation chamber (described later), a peripheral wall portion 5 and a door 6 adjacent to the bottom portion 4, and a peripheral wall portion. 5 and a ceiling portion 7 adjacent to the door 6. Here, the appearance of the fermenter 1 is a substantially rectangular parallelepiped. In the fermenter 1 surrounded by the bottom part 4, the peripheral wall part 5, the door 6, and the ceiling part 7, a fermentation chamber in which to-be-fermented items such as bread dough and bread type are stored is formed.

  On the upper surface of the bottom part 4, the heat generating surface of the heater part 3 provided is arranged. As the heater unit 3, for example, an electrothermal heater can be used. In addition, the heating temperature of the heater unit 3 is controlled by a temperature control program for a fermenter according to the present invention, which will be described later, housed in the housing of the bottom 4.

  FIG. 2 is a perspective view showing a state in which the door 6 is removed from the overall perspective view of FIG. The peripheral wall portion 5 further includes a right side wall 5a and a left side wall 5b that form the side surface of the fermenter 1, and a back surface portion 5c that forms the back surface (opposite side of the door 6). Each of the right side wall 5a, the left side wall 5b, and the back surface portion 5c is a substantially rectangular plate-like member. The right side wall 5a, the left side wall 5b, and the back surface part 5c are formed as separate members. Note that the right side wall 5a, the left side wall 5b, and the back surface portion 5c may be formed as a single member so that each connection portion can be thinned and folded.

  In addition, since the surrounding wall part 5, the door 6, and the ceiling part 7 need the heat insulation inside and outside a fermentation chamber, they are formed with the heat insulating material. Examples of the material of the peripheral wall portion 5, the door 6, and the ceiling portion 7 include low-foaming polystyrene (so-called foamed polystyrene).

  However, the material of the peripheral wall portion 5, the door 6, and the ceiling portion 7 may be polypropylene or another polymer compound that can be substituted for this. Further, the peripheral wall portion 5, the door 6, and the ceiling portion 7 may be made of different materials.

  A placement net 8 can be placed in the fermentation chamber 2 by a placement net receiver 9 provided on the inner wall of the peripheral wall portion 5. Further, in the fermentation chamber 2, a placement between the placement net 8 closest to the heater unit 3 and the heater unit 3 among the plurality of placement nets 8 in the fermentation chamber 2 (directly above the heater unit 3). A convection control plate 10 can be placed via the net holder 9.

  The loading net 8 is an example of a plurality of loading tables on which a material to be fermented (or a tray in which the material to be fermented is stored) is placed. The placement net 8 is not limited to a net-like shape, and various types can be used as long as the convection of the air in the fermentation chamber 2 can be realized as will be described later.

  The placement net receiver 9 is located on the right side of the peripheral wall 5 so as to protrude toward the inside of the fermentation chamber 2 in order to place the placement net 8 used when storing the fermented material in the fermentation chamber 2. It is provided on the wall 5a and the left side wall 5b.

  The convection control plate 10 is arranged in the fermentation chamber 2 via the placement net receiver 9. Further, the convection control plate 10 is disposed between the placement net 8 and the heater section 3 that are closest to the heater section 3 among the plurality of placement nets 8 in the fermentation chamber 2. Here, the vertical distance between the convection control plate 10 and the heater unit 3 is appropriately determined in consideration of the heat resistance of the convection control plate 10, and the effect of urging the heat flow from the heater unit 3 described later to the peripheral wall unit 5 side. It is desirable to be short considering

  FIG. 3 is a plan view of the fermenter 1 with the ceiling 7 removed and the convection control plate 10 placed thereon. The convection control plate 10 includes a main body portion 10a and a notch portion 10b (10b1, 10b2). The convection control plate 10 is arranged such that the main body portion 10 a is located near the center of the fermentation chamber 2 in plan view when the convection control plate 10 is arranged in the fermentation chamber 2. In FIG. 3, hatched portions indicate flow paths described later.

  When the convection control plate 10 is placed in the fermentation chamber 2, the main body 10 a rectifies the heat flow of the heater unit 3 as described later without rising directly above (to be fermented). In addition, it has a material or a structure that does not have air permeability (or has low air permeability).

The notch 10 b is formed at the edge of the convection control plate 10. The notch 10b communicates the space below the convection control plate 10 and the space above the convection control plate 10 among the spaces in the fermentation chamber 2 so that warm air near the heater 3 and air in the fermentation chamber 2 are communicated. It is an example of the structure which forms the flow path which distribute | circulates.
The material of the convection control plate 10 is preferably a material having heat insulation properties, such as low foam polystyrene.

  FIG. 4 is a side sectional view of the fermenter 1. By providing the notch 10b, in the fermenter 1 according to the present embodiment, the air in the space below the convection control plate 10 heated by the heater 3 passes through the notch 10b and the inner wall of the peripheral wall 5 Ascend along (the hatched area in FIG. 3). As shown by the arrow in FIG. 4, the air that has risen hits the inner wall of the ceiling portion 7, then turns downward, passes through the mesh of the placement net 8, is reflected by the upper surface of the convection control plate 10, and rises again. The inside of the fermentation chamber 2 is convected by turning. The fermenter 1 can reduce the temperature difference in the fermentation chamber 2 because the convection control plate 10 promotes the air flow as described above. That is, the fermenter 1 determines the difference in fermentation temperature between the object to be fermented placed on the placing net 8 near the heater unit 3 and the object to be fermented placed on the placing net 8 away from the heater unit 3. Can be reduced.

  FIG. 5 is a perspective view of the bottom portion 4. FIG. 6 is a plan view of the fermenter 1 with the ceiling 7 removed. Here, as shown in FIG. 6, the fermenter 1 has a polygonal cross-sectional shape, more specifically a rectangular shape.

The bottom part 4 is formed in a plate shape by a housing 4a made of resin, for example. In addition to the heater unit 3, the bottom part 4 is provided with a coupling component 11, a switch unit 12, a display unit 13, and a fermentation chamber temperature sensor (third sensor) 14. Further, as shown by broken lines in FIGS. 5 and 6, the bottom portion 4 has a fermentation chamber outside temperature sensor (first sensor) 15, a heater ambient temperature sensor (second sensor) 16, and a control circuit (temperature acquisition means and control means). ) 17 is provided.
The coupling part 11 is, for example, a screw-type knob, and the right side wall 5a and the left side wall 5b of the peripheral wall part 5 are fixed to the bottom part 4 by screwing.

  In addition, the coupling component 11 should just be what can fix the surrounding wall part 5 to the bottom part 4, and can employ | adopt not only a screwing type but various methods as mentioned above.

  FIG. 7 is a functional block diagram of the temperature control means of the fermenter 1 in which the temperature control program for the fermenter according to the present invention operates. With reference to FIG. 6 and FIG. 7, the structure of the temperature control means of the fermenter 1 is demonstrated.

  The switch unit 12 is an example of an information input unit of the fermenter 1 and receives operation inputs such as turning on / off the heater unit 3 and raising / lowering the set temperature from a user of the fermenter 1.

  The display unit (display unit) 13 displays data such as the operating state of the heater unit 3 and the current temperature in the fermentation chamber 2 such as turning on / off the heater unit 3 and setting temperature.

  The fermentation chamber temperature sensor 14 is provided on the upper surface of the bottom portion 4 and in the vicinity of the center of the periphery on the back surface portion 5c side. The fermentation chamber temperature sensor 14 acquires the temperature of the air in the fermentation chamber 2 heated by the heater unit 3 (hereinafter referred to as “measurement temperature T3”). The measured temperature T3 acquired by the fermentation chamber temperature sensor 14 is used for temperature control of the heater unit 3 and estimation of the temperature in the fermentation chamber 2. The fermentation chamber temperature sensor 14 is composed of, for example, a thermistor.

  Note that the position of the fermentation chamber temperature sensor 14 is not limited to the vicinity of the center of the periphery on the back surface 5c side of the upper surface of the housing 4a as shown in FIG. Can be placed in place. That is, the position of the fermentation chamber temperature sensor 14 may be, for example, the peripheral edge of the upper surface of the housing 4a on the right side wall 5a side or the left side wall 5b side.

  The fermentation chamber outside temperature sensor 15 is provided with the detection unit exposed outside the housing 4a of the bottom 4 below the back surface 5c. The fermentation room outside temperature sensor 15 acquires the temperature outside the fermentation room 2 (hereinafter referred to as “outside air temperature T1”). The outside air temperature T1 acquired by the fermentation chamber outside temperature sensor 15 is used by the control circuit 17 for temperature control of the heater unit 3 and estimation of the temperature inside the fermentation chamber 2. Fermentation room outside temperature sensor 15 consists of a thermistor, for example.

  The heater ambient temperature sensor 16 is provided so that a temperature detection unit (not shown) is positioned on the casing (mold) 4 a of the bottom 4. The heater ambient temperature sensor 16 obtains the temperature at a location close to the heater section 3 of the housing 4a (hereinafter referred to as “ambient temperature T2”). The ambient temperature T2 acquired by the heater ambient temperature sensor 16 is used by the control circuit 17 for temperature control of the heater unit 3 and estimation of the temperature in the fermentation chamber 2. The heater ambient temperature sensor 16 is a thermistor, for example.

  The control circuit 17 is provided at an appropriate position in the housing 4 a of the bottom portion 4. The control circuit 17 acquires the center temperature T4 (hereinafter referred to as “center temperature T4”) in the fermentation chamber 2 and displays it on the display unit 13 as the current temperature. That is, the user of the fermenter 1 can grasp the temperature of the central part in the fermentation chamber 2 by the display on the display unit 13.

  Here, the control circuit 17 uses the measured temperature T3 acquired by the fermentation chamber temperature sensor 14, the outside air temperature T1 acquired by the fermentation chamber outside temperature sensor 15, and the ambient temperature T2 acquired by the heater ambient temperature sensor 16 in the center. The part temperature T4 is estimated and acquired. A method for estimating the center temperature T4 will be described later.

  In addition, the acquisition method of the center part temperature T4 by the control circuit 17 is not restricted to what is estimated as mentioned above. For example, the control circuit 17 may acquire the temperature detected by a temperature sensor (not shown) provided in the center of the fermentation chamber 2 as the center temperature T4.

  The control circuit 17 calculates the output temperature TT of the heater unit 3 based on information on the set temperature TS, the outside air temperature T1, and the ambient temperature T2 acquired from the switch unit 12, and controls the temperature of the heater unit 3. The control circuit 17 is realized by, for example, a predetermined CPU, a memory for storing a program, and a circuit (microcontroller) in which other necessary peripheral devices are integrated.

[Estimation of center temperature T4 and calculation of heater output temperature TT]
Next, an estimation method in the case of obtaining the center temperature T4 used in the fermenter 1 by estimation and a calculation method of the output temperature TT of the heater section will be described. The center temperature T4 is estimated by the following equation 1. Further, the output temperature TT of the heater unit 3 is calculated by the following equation 2.
Formula 1: T4 = T3- (T2-T1) * F
Formula 2: TT = TS + (T2−T1) × F
However, F is a coefficient determined in consideration of the influence of radiant heat from the fermentation chamber 2, and is stored in the memory of the control circuit 17, for example.

First, in determining Formulas 1 and 2, the concept of the temperature measurement position is shown.
FIG. 8 is a side sectional view of the fermenter 1 showing the temperature measurement position. The temperature sensors used for estimating the central temperature T4 according to Equation 1 are the fermentation chamber temperature sensor 14, the fermentation chamber temperature sensor 15, and the heater ambient temperature sensor 16. A fermentation chamber outside temperature sensor 15 that acquires an outside air temperature T1 outside the fermentation chamber 2 is provided on the back surface 5c side of the bottom portion 4. Further, a heater ambient temperature sensor 16 that acquires the ambient temperature T2 is provided near the heater unit 3 in the bottom 4. Furthermore, a fermentation chamber temperature sensor 14 for obtaining the measured temperature T3 is provided on the natural convection flow path formed by the notch 10b and the back surface 5c of the convection control plate 10.

As in the case of the fermenter 1, when the heater 3 is provided at the bottom 4 of the fermentation chamber 2 to heat the air in the fermentation chamber 2, the basic equation for calculating the output temperature TT of the heater 3 is Equation 3.
Formula 3 TT = TS + (T3-T4)

  Here, Formula 3 will be described. The measured temperature T3 reflects the temperature of the air heated by the heater unit 3 in the space below the convection control plate 10. Moreover, center part temperature T4 is corresponded to the temperature of the mounting net | network 8 by which a to-be-fermented object is mounted. The center temperature T4 is lower than the measurement temperature T3. The reason why the central temperature T4 is lower than the measurement temperature T3 is due to the influence of the temperature decrease caused by heating the air in the fermentation chamber 2 and the temperature decrease due to the heat released to the outside of the fermentation chamber 2 through the peripheral wall portion 5. Among the reasons why the central temperature T4 is lower than the measurement temperature T3, the temperature drop caused by warming the air in the fermentation chamber 2 is from the position where the measurement temperature T3 is measured to the position where the central temperature T4 is assumed to be measured. It can be considered that the temperature drop is caused by the heat transfer path (ie, heat transfer time).

  That is, in controlling the central temperature T4 of the fermentation chamber 2 to the set temperature TS of the fermentation chamber 2, the output temperature TT of the heater unit 3 is the temperature drop caused by the heat transfer time to the set temperature TS of the fermentation chamber 2. It is necessary to add a temperature drop due to heat released from the fermentation chamber 2 through the peripheral wall 5.

  On the other hand, when controlling the output temperature TT of the heater part 3 based on the center temperature T4 of the fermentation chamber 2, the following points must be considered.

  That is, when the output temperature TT of the heater unit 3 is controlled based on the center temperature T4 of the fermentation chamber 2 corresponding to the temperature at a position away from the heater unit 3, the temperature change hysteresis increases. As a result, it becomes difficult to control the center temperature T4 of the fermentation chamber 2 to the set temperature TS.

  Here, the position where the temperature sensor is arranged is preferably the bottom of the fermenter 1. The reason is that, for example, when a temperature sensor is arranged in the central part of the fermentation chamber 2, the temperature sensor comes close to the placement net 8 on which the bread dough that is to be fermented is placed. Therefore, the heat transfer path (air flow path) in the fermentation chamber 2 is blocked or changed depending on the location and number of bread dough, and the temperature value measured by the temperature sensor changes. Because there is a fear.

  Further, if the temperature sensor is arranged at the bottom of the fermenter 1, even when the fermentation chamber 2 is an assembly type like the fermenter 1, there is a merit from the viewpoint of ease of assembly and ensuring positioning accuracy.

  Therefore, in this embodiment, not only the heater ambient temperature sensor 16 but also the fermentation chamber temperature sensor 14 and the fermentation chamber temperature sensor 15 are provided at the bottom of the fermenter 1. The fermenter 1 uses these sensors to measure the outside air temperature T1 outside the fermentation chamber, the ambient temperature T2 of the heater unit 3, and the temperature T3 inside the fermentation chamber, and estimates the central temperature T4 inside the fermentation chamber 2. And the fermenter 1 calculates the output temperature TT of the heater part 3 using the estimated center part temperature T4.

Next, in the fermenter 1, the way of thinking when estimating the center temperature T4 using the outside air temperature T1 outside the fermentation chamber and the ambient temperature T2 of the heater unit 3 will be described. When the inventor of the present invention develops the fermenter 1, in the case of the structure of the fermenter 1 (the position of the heater unit 3, the heat transfer path in the fermentation chamber 2), the measurement temperature T3 in the fermentation chamber and the central temperature T4 It has been found that there is a relationship that changes proportionally with a predetermined coefficient F between the temperature difference ΔT1 between the temperature difference ΔT1 and the temperature difference ΔT2 between the outside air temperature T1 outside the fermentation chamber and the ambient temperature T2 of the heater unit 3. That is, the following expression 4 is established between ΔT1 and ΔT2.
Formula 4 ΔT1 = F × ΔT2

  Here, the value of F is predetermined in consideration of the effect of radiant heat from the fermentation chamber 2, but can take various values in consideration of the effect of radiant heat due to the difference in the heat transfer path, It is stored in the memory of the control circuit 17.

From Expression 4, the center temperature T4 is derived as Expression 1 described above by the outside air temperature T1 outside the fermentation chamber, the ambient temperature T2 of the heater unit 3, and the fermentation chamber measurement temperature T3.
And the output temperature TT of the heater part 3 is guide | induced as the above-mentioned Formula 2 by Formula 1 and Formula 3.

[Fermenter temperature control]
Next, the temperature control method of the fermenter 1 according to the present invention will be described.
FIG. 9 is a flowchart showing an example of the temperature control method of the fermenter 1.

  First, the control circuit 17 acquires the operation start of the fermenter 1 input to the switch unit 12 and information on the set temperature TS (S101 in FIG. 9). After the start of the operation of the fermenter 1, the control circuit 17 ferments the outside air temperature T1 (S102) from the fermentation chamber outside temperature sensor 15 and the ambient temperature T2 (mold temperature) (S103) of the heater unit 3 from the heater ambient temperature sensor 16. The measured temperature T3 is acquired from the indoor temperature sensor 14 (S104).

  The control circuit 17 that has acquired the set temperature TS, the outside air temperature T1, the ambient temperature T2, and the measurement temperature T3 estimates the central temperature T4 inside the fermentation chamber 2 using Equation 1 (S105).

  The control circuit 17 calculates the output temperature TT of the heater unit 3 using Equation 2 based on the set temperature TS and the estimated center temperature T4, and controls the output of the heater unit 3 (S106). The control circuit 17 heats the heater unit 3 with the set output temperature TT as a target (S107).

  The control circuit 17 determines whether or not the measured temperature T3 has reached the output temperature TT (S108). When the measured temperature T3 reaches the output temperature TT (S108: Yes), it is estimated from the expressions 1 and 2 that the central temperature T4 has reached the set temperature TS, so the control circuit 17 ends the temperature control process. To do. If the measured temperature T3 does not reach the output temperature TT (S108: No), the control circuit 17 repeats the processing from S102 onward.

[Output control of heater when set temperature is close]
Next, output control (change of output) of the heater unit 3 when the measured temperature T3 approaches the output temperature TT will be described.

  FIG. 10 is a flowchart illustrating an example of an output control method of the heater unit 3 of the fermenter 1. The control circuit 17 calculates a difference ΔT between the output temperature TT and the outside air temperature T1 outside the fermentation chamber (S201 in FIG. 10).

  The control circuit 17 calculates a predetermined temperature TC as a temperature for starting output control below the output temperature TT (lower temperature than the output temperature TT) based on ΔT (S202). Here, the predetermined temperature TC may be a temperature obtained by subtracting a certain temperature from the output temperature TT (for example, TT−α [° C.]; α is a predetermined value) or may be variable depending on the magnitude of ΔT (for example, ΔT The predetermined temperature TC may be changed in proportion to the value of.

  After calculating the predetermined temperature TC, the control circuit 17 determines whether or not the measured temperature T3 has reached the predetermined temperature TC (S203). When the measured temperature T3 does not reach the predetermined temperature TC (S203: No), the determination of S203 is repeated.

  When the measured temperature T3 reaches the predetermined temperature TC (S203: Yes), the control circuit 17 lowers the output of the heater unit 3 from the previous output (S204). As a method for reducing the output, for example, there is a method in which the normal output continuously gives the rated current value of the heater unit 3 but shifts to PWM control after reaching a predetermined temperature TC.

  When performing the PWM control after reaching the predetermined temperature TC, the control circuit 17 calculates the ratio of the output during the PWM control to the normal output based on, for example, ΔT and the outside air temperature T1 outside the fermentation chamber. At this time, for example, the control circuit 17 calculates the ratio of the output during PWM control based on a data table previously stored in a storage unit (not shown) such as a memory as shown in FIG.

  Note that the method for reducing the output after reaching the predetermined temperature TC is not limited to the example described above. For example, the current value is decreased after reaching the predetermined temperature TC from the current value during normal output, or A method such as changing the area of the heating surface of the heater unit 3 can be considered.

  FIG. 12 is a diagram illustrating an example of an outline of a temperature change in the fermentation chamber 2. In FIG. 12, the vertical axis represents the measured temperature T3, and the horizontal axis represents the elapsed time t from the start of the operation of the fermenter 1. The measured temperature T3 rises from the initial temperature T0 when the heater unit 3 is heated at the rated current value. When the measured temperature T3 reaches the predetermined temperature TC, the control circuit 17 decreases the output of the heater unit 3 from the rated output at a predetermined ratio by the above-described processing. Therefore, the measured temperature T3 gradually decreases after reaching the output temperature TT and starts to converge to the set temperature TS after the time t1 has elapsed.

  The temperature control in the fermentation chamber 2 is limited to the case where the measured temperature T3 becomes lower than the output temperature TT after the measured temperature T3 exceeds the output temperature TT (overshoot) as shown in FIG. 12, and gradually converges from that temperature. Absent. For example, after overshooting as shown in FIG. 13, it is possible to gradually converge from a temperature equal to or higher than the output temperature TT. Further, as shown in FIG. 14, it is possible to gradually converge to the output temperature TT without overshooting.

[Operations and effects of the embodiment]
As described above, the fermenter 1 calculates the output temperature TT of the heater unit 3 of the fermenter 1 in order to set the temperature (center temperature T4) of the fermentation chamber 2 to the set temperature TS, and the calculated output temperature TT is calculated. In order to obtain the temperature of the heater unit 3, the output of the heater unit 3 is controlled. At that time, the outside temperature T1 acquired from the fermentation chamber outside temperature sensor 15, the ambient temperature T2 acquired from the heater ambient temperature sensor 16, and the measurement temperature T3 acquired from the fermentation chamber temperature sensor 14 are used. Therefore, according to the fermenter 1, it is not influenced by the hysteresis of the temperature change, the change of the heat transfer path due to the position, size, number, etc. of the fermented material, and without impairing the ease of assembly. Temperature can be measured at a stable position.

  In addition, as described above, the fermenter 1 is affected by the placement state of the fermented material by providing the fermentation chamber temperature sensor 14, the fermentation chamber outside temperature sensor 15, and the heater ambient temperature sensor 16 at the bottom 4. And accurate temperature can be measured.

  Furthermore, as described above, the fermenter 1 is configured such that the heater unit 3 disposed at the bottom 4 of the fermentation chamber 2 is configured to heat the inside of the fermentation chamber 2 and is formed by the notch portion 10b of the convection control plate 10. A fermentation chamber temperature sensor 14 for obtaining the measured temperature T3 in the fermentation chamber 2 is disposed on the convection channel. Here, the fermenter 1 can appropriately ensure the opening area of the notch 10b above the temperature sensor 14 in the fermentation chamber (the cross-sectional area of the flow path is ensured) due to the shape of the convection control plate 10, so The temperature in 2 can be made uniform. According to the fermenter 1 in which the fermentation chamber temperature sensor 14 is arranged on the flow path, the center temperature T4 in the fermentation chamber 2 by the fermentation chamber temperature sensor 14 can be accurately estimated. And according to the fermenter 1, the output temperature TT of the heater part 3 can be appropriately controlled using the estimated value of the central part temperature T4, and as a result, the temperature in the fermentation chamber 2 can be controlled to the set temperature TS. .

  Thus, according to the fermenter 1, the temperature in the fermentation chamber can be controlled quickly and accurately in consideration of the influence of radiant heat from the fermentation chamber.

  Furthermore, in the fermenter 1, based on the difference (DELTA) T of output temperature TT and outside temperature T1 outside a fermentation chamber, predetermined temperature TC is calculated as temperature which falls below output temperature TT and starts output control. And in the fermenter 1, after calculating the predetermined temperature TC, after the measurement temperature T3 reaches the predetermined temperature TC, the heater unit 3 is heated at an output lower than the output of the heater unit 3 until then. Therefore, according to the fermenter 1, the temperature of the fermentation chamber 2 (the central temperature T4 estimated from the measurement temperature T3 or the like) can be quickly converged to the set temperature TS.

DESCRIPTION OF SYMBOLS 1: Fermenter 2: Fermentation chamber 3: Heater part 4: Bottom part 4a: Case 5: Peripheral wall part 6: Door 7: Ceiling part 8: Placement network 10: Convection control board 11: Connection component 12: Switch part 13: Display unit 14: Fermentation chamber temperature sensor 15: Fermentation chamber temperature sensor 16: Heater ambient temperature sensor 17: Control circuit F: Coefficient T0: Temperature T1: Outside air temperature T2: Ambient temperature T3: Measurement temperature T4: Center temperature TC: Predetermined Temperature TS: Set temperature TT: Output temperature

Claims (10)

A heat source arranged at the bottom of the fermentation chamber where the material to be fermented is stored is configured to heat the fermentation chamber,
Information input means for acquiring the set temperature TS in the fermentation chamber;
A first sensor for acquiring an outside air temperature T1 outside the fermentation chamber;
A second sensor for obtaining an ambient temperature T2 of the heat source;
Control means for controlling the output of the heat source;
A method for controlling the temperature in the fermentation chamber, which is executed by a fermenter equipped with
Obtaining the set temperature TS;
Obtaining the outside air temperature T1;
Obtaining the ambient temperature T2;
The control means calculating the output temperature TT of the heat source based on the set temperature TS, the outside air temperature T1, and the ambient temperature T2,
The temperature control method of the fermenter characterized by comprising. The control means calculates the output temperature TT of the heat source by the following equation:
The temperature control method of the fermenter of Claim 1.
TT = TS + (T2-T1) × F
However, F is a coefficient determined in consideration of the influence of radiant heat from the fermentation chamber. The fermenter
Temperature acquisition means for acquiring the central temperature T4 in the fermentation chamber;
With
The temperature acquisition means acquiring the center temperature T4;
The temperature control method of the fermenter of Claim 1 or 2 which has these. The fermenter
A third sensor for obtaining a measured temperature T3 in the fermentation chamber;
With
The third sensor acquiring the measured temperature T3;
Have
The temperature acquisition means estimates and acquires the center temperature T4 in the fermentation chamber based on the outside air temperature T1, the ambient temperature T2, and the measured temperature T3.
The temperature control method of the fermenter of Claim 3. The temperature acquisition means estimates the central temperature T4 by the following equation:
The method for controlling the temperature of a fermenter according to claim 4.
T4 = T3- (T2-T1) × F
However, F is a coefficient determined in consideration of the influence of radiant heat from the fermentation chamber. The control means calculating a predetermined temperature TC lower than the output temperature TT based on a temperature difference ΔT between the output temperature TT and the outside air temperature T1,
The control means changing the output of the heat source when the measured temperature T3 reaches the predetermined temperature TC;
Having
The temperature control method of the fermenter of Claim 3. The control means changes the output of the heat source based on the temperature difference ΔT and the outside air temperature T1.
The temperature control method of the fermenter of Claim 6.   The fermenter temperature control method according to any one of claims 1 to 7, wherein the first sensor, the second sensor, and the third sensor are provided at the bottom. A heat source arranged at the bottom of the fermentation chamber where the material to be fermented is stored is configured to heat the fermentation chamber,
Information input means for acquiring the set temperature TS in the fermentation chamber;
A first sensor for acquiring an outside air temperature T1 outside the fermentation chamber;
A second sensor for obtaining an ambient temperature T2 of the heat source;
A computer for controlling the temperature in the fermentation chamber;
In the fermenter equipped with the above computer,
Obtaining the set temperature TS;
Obtaining the outside air temperature T1;
Obtaining the ambient temperature T2;
Calculating an output temperature TT of the heat source based on the set temperature TS, the outside air temperature T1, and the ambient temperature T2,
The temperature control program of the fermenter characterized by performing this. A heat source arranged at the bottom of the fermentation chamber is configured to heat the fermentation chamber,
Information input means for acquiring the set temperature TS in the fermentation chamber;
A first sensor for acquiring an outside air temperature T1 outside the fermentation chamber;
A second sensor for obtaining an ambient temperature T2 of the heat source;
Control means for controlling the output of the heat source;
A fermenter that controls the temperature in the fermentation chamber by controlling the output of the heat source in consideration of the influence of radiant heat from the fermentation chamber,
The control means controls the output of the heat source based on the set temperature TS, the outside air temperature T1, and the ambient temperature T2.
Fermenter characterized by that.