JP2013130303A - High frequency heating device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a high frequency heating device that distinguishes foods being heated objects to control optimal heating for the heated objects with an infrared sensor.SOLUTION: The device includes: a heating chamber 3 for housing the heated object; a temperature detection means 8 for detecting a temperature of the heated object; a high-frequency generator 1 for heating the heated object; and a control means 7 for controlling a heating pattern and a heating time at which the heated object is heated. The temperature detection means 8 detects temperatures at a plurality of temperature detection points; and distinguishes the food according to the time that a temperature selected from the plurality of detected temperatures under a predetermined condition rises to a preset temperature and the properties of rising, and then controls the optimum heating pattern and heating time for the heated object.

Description

  The present invention relates to control of a high-frequency heating device having a function of heating food.

  Conventionally, this type of high-frequency heating device (for example, a microwave oven) is disclosed in Patent Document 1. As shown in FIG. 4, the high-frequency heating device includes a heating chamber 3 that houses the object to be heated 2, temperature detection means 8 that detects the temperature of the object to be heated 2, and a high-frequency generator 1 that heats the object to be heated 2. And the control means 14 which controls the heating pattern and heating time which heat the to-be-heated material 2 is provided. Then, the temperature detection means 8 detects temperatures at a plurality of temperature detection points, and the control means 14 determines the temperature selected under a predetermined condition from the plurality of temperatures detected by the temperature detection means 8 according to the time during which the temperature rises to the set temperature. The subsequent heating pattern and heating time are controlled by a certain constant.

  In addition, in this type of high-frequency heating apparatus that does not include a weight sensor, the subsequent heating pattern and heating time are controlled by the time at which the temperature detected by the temperature detecting means 8 reaches the set temperature.

  As described in Patent Document 3, the heating pattern and the heating time employ a method called K value control, and the constants do not change when cooking is started.

JP 2006-162233 A JP-A-7-83443 JP 59-221525 A

  However, the following problems arise in the conventional method for controlling a high-frequency heating device.

  In general, in automatic cooking using a sensor, a method called K value control is adopted. This is the time when the detection point is reached after the start of cooking, and after the detection time T1, the additional heat is further applied for a certain time. The additional heat time is determined by multiplying the detection time T1 by a constant K for each menu. The Therefore, the total heating time can be optimized by adjusting the constant K.

  However, even if the amount is the same as shown in FIG. 2, if the detection time varies greatly depending on the shape of the food (for example, beef sliced meat and beef minced meat), both cannot be finished in the optimum time.

  The present invention solves the above-described conventional problems, and an object of the present invention is to provide a high-frequency heating apparatus that can perform optimum heating regardless of an object to be heated.

  In order to solve the above-described conventional problems, a high-frequency heating device according to the present invention includes a heating chamber for storing an object to be heated, temperature detecting means for detecting the temperature of the object to be heated, and heating means for heating the object to be heated. And a heating control means for controlling the heating pattern and heating time for heating the object to be heated, wherein the temperature detecting means detects the temperature at a plurality of temperature detection points, and selects from the detected plurality of temperatures under a predetermined condition. The food material is discriminated based on the time / characteristic in which the average value of the temperature rises to the set temperature, and the subsequent heating pattern and heating time are controlled.

  As a result, the optimum heating time for the object to be heated can be controlled, and a stable thawing result can be obtained.

  When the weight and initial temperature of the object to be heated are the same, the high-frequency heating device of the present invention can control the heating pattern and the heating time optimal for the object to be heated by determining the foodstuff, and obtain a stable thawing result. It is done.

Side surface sectional drawing of the high frequency heating apparatus in Embodiment 1 of this invention Schematic showing the temperature detection area by the temperature detection means of the same high-frequency heating device Flow chart showing control contents of the high-frequency heating device Side sectional view of a conventional high-frequency heating device

The first invention includes a heating chamber for storing an object to be heated, temperature detecting means for detecting the temperature of the object to be heated, heating means for heating the object to be heated, a heating pattern for heating the object to be heated, and Heating control means for controlling the heating time, the temperature detection means detects the temperature at a plurality of temperature detection points, the temperature of the plurality of temperature detection points selected under a predetermined condition from the detected plurality of temperatures until the set temperature It is characterized by controlling the subsequent heating pattern and heating time according to the rising time and characteristics, and optimal heating of the food can be performed from experimental data.

  The second invention is characterized in that, in particular, the food material discrimination method of the first invention is selected under a predetermined condition from a plurality of temperatures detected by the temperature detecting means, and is based on the inclination of their temperature rise curves. A plurality of temperature detection points whose temperature rise values are equal to or lower than the temperature rise value at a predetermined time are selected. Thereby, although the amount is the same, foods whose detection times differ greatly depending on the shape of the food (for example, beef sliced meat and beef minced meat) can be optimally heated.

  The third invention is characterized in that, in particular, the heating control method in the first or second invention corrects the K constant. This makes it possible to control foods whose detection times differ greatly depending on the shape of the food, even though they are the same amount, to the optimum heating time for each.

  The fourth invention is characterized in that, in particular, in the first or second invention, the heating control method is based on correction of a detection limiter. This makes it possible to control foods having different heating times depending on the shape of the foodstuffs to the optimum heating times, regardless of the same amount.

  The fifth invention is characterized in that, in particular, in the first or second invention, the heating control method is based on correction of the heating output, and an inverter power supply may be mounted. This makes it possible to control foods having different heating powers depending on the shape of the foodstuffs to each optimum heating output despite the same amount. Further, by using the inverter power supply, finer heating output control and low output overheating are possible, and a stable thawing result can be obtained.

  The sixth invention is characterized in that, in particular, in the first or second invention, the heating control method is based on correction of the detected temperature. This makes it possible to control foods having different heating times depending on the shape of the foodstuffs to the optimum heating times, regardless of the same amount.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a side sectional view of a high-frequency heating device according to an embodiment of the present invention, FIG. 2 is a schematic diagram showing a temperature detection region by temperature detection means of the high-frequency heating device, and FIG. The flowchart which shows the control content is shown.

  In FIG. 1, reference numeral 2 denotes an object to be heated such as food, which is placed in the heating chamber 3. A high-frequency generator 1 such as a magnetron that generates high-frequency electromagnetic waves (microwaves) is configured to be fed into the heating chamber 3 via a waveguide 10. A power supply port from the waveguide 10 to the heating chamber 3 is provided with a stirrer (not shown) so that high-frequency electromagnetic waves from the high-frequency generator 1 are diffused and uniformly supplied to the entire heating chamber 3. I have to. Further, the high frequency generator 1 changes the radiation level, that is, the output by the driving inverter power supply 9 connected to the control means 14. This inverter power supply 9 can be heated at a low output.

  There is a hole 12 in the upper wall surface of the heating chamber 3, and a temperature detection means 8 that is an infrared sensor is provided in the vicinity of the hole 12. The temperature detecting means 8 has a sensor driving device (not shown) and can change the input angle. As a result, the temperature detection position can be sequentially moved from end to end of the heating chamber 3. Here, one movement from end to end of the heating chamber 3 is defined as one scan.

  Further, the temperature detection means 8 has eight detection elements, and each detection element has an infrared ray amount in the heating chamber 3 or a heated object 2 in a state where the heated object 2 is placed through the hole 12. The amount of infrared rays on the surface is detected, and the detected signal is input to the control means 14. The detection areas of the eight detection elements of the temperature detection means 8 are set in the area indicated by the dashed-dotted circle 13 in FIG. 2, and each detection position is not different for each scan. The temperature at the same position is detected.

  The operation unit (not shown) includes a “thaw” key and “warm” key for automatic heating control, a “heating time input unit” for performing heating based on the user's intention, and a “heating temperature input unit” ”Equipped with a display that displays the temperature of the object to be heated and the remaining cooking time, a“ start ”key for inputting the start of heating, and a“ cancel ”key used to clear the input conditions or interrupt heating It has been.

  The operation and action of the high-frequency heating apparatus configured as described above will be described below with reference to FIG.

  The thawing cooking control described in this embodiment consists of three stages P1, P2, and P3. First, the user stores and places the article to be heated 2 in the heating chamber 3, and then selects the “thawing” key on the operation unit (S101).

  Next, by pressing the “start” key (S102), thawing cooking is started. Note that S103 confirms that the “Start” key has been pressed. If the “Cancel” key is pressed prior to the “Start” key, the process returns to S101.

  After the start of cooking, the control means 14 first starts taking in the detection signal of the temperature detection means 8 (S104). At this time, the sensor driving device is also driven, and the detection signal is captured while changing the input angle of the temperature detecting means 8. The eight elements of the temperature detecting means 8 are taken at intervals of 0.35 seconds, and if it is carried out 19 times, the data for the entire bottom surface of the heating chamber 3 (152 points) can be taken.

  Of the 152 points in the first scan from the start of temperature measurement, food points are selected (S106), and the average temperature of the food points is set to "initial product temperature" (S107). When the initial product temperature is determined, the control means 14 sends a signal to the driving power source 9 which is the driving power source of the high-frequency generator 1 to start dielectric heating (S108).

  During the P1 stage, the detection signal of the temperature detection means 8 is captured while the temperature detection means 8 is always moved by the sensor driving device.

  The temperature of the food point for each scan is compared with the temperature of the first scan from the start of the same detection position, and the rising value of each point is calculated (S110). A preset constant A is added to the smallest increase value, points below this temperature are selected (S111), and the following calculation is performed as food points.

  The temperature data of the food points selected in each scan is averaged (S112), and it is determined whether the average temperature is equal to or higher than a preset temperature TempK (detected temperature) (S113). Further, the difference (increase value) between the average increase value of the food points of each scan and the “initial product temperature” is calculated (S114), and it is determined whether or not the temperature ΔT1 is higher than a preset value (S115).

  The average temperature for each scan and the average temperature before the number of constant scans are compared to determine whether there is a temperature rise that is greater than the constant temperature difference.

  When the average temperature for each scan becomes TempK (detection temperature) or more and the rise value for each scan becomes ΔT1 or more, temperature detection is performed, and the time elapsed until that time is defined as detection time (T1) (S116). Simultaneously with the temperature detection, the P1 stage is terminated, and based on the T1 time, the P2 stage time (T2) and the P3 stage time (T3) are calculated (S117).

T2 = K1 × T1 + C1
T3 = K2 × T1 + C2
Here, K1, K2, C1, and C2 are constants determined from experiments and experiences.

  At this time, if the initial temperature of the food is the same, the temperature rise varies depending on the amount of the food because the food is heated with the same heating pattern. Therefore, the T1 time is longer in the case of a larger amount than in a smaller amount. The energy required for thawing is also proportional to the quantity.

  However, depending on the shape of the food, the temperature rise may be different even if the amount is the same, and the temperature rise speed and the energy required for thawing are also different. If the average temperature for each scan is compared with the average temperature before the number of constant scans and it is determined that there is no temperature increase beyond the constant temperature difference, correction of detection limiter, TempK (detection temperature), heating output, and K constant To provide an optimal heating pattern for each food.

  During the P2 stage heating, it is determined whether the T2 time has elapsed (S118), and when the time has elapsed, the process proceeds to the P3 stage. During the P3 stage heating, it is determined whether T3 time has elapsed (S119), and when it has elapsed, the high frequency generator 1 is turned off (S120), and cooking is completed.

  For the heating pattern such as the temperature determination constant A, ΔT1, TempK, and the heating output of each stage used in the present embodiment, values set by experiments are stored in the control means 14 in advance.

  As described above, in this embodiment, the temperature data is selected, and the average temperature of the food points is used as the temperature detection condition, and the food pattern is discriminated based on the temperature rise characteristic, thereby optimizing the heating pattern. be able to. Thereby, the heating pattern and heating time suitable for the object to be heated can be controlled, and a stable thawing result can be obtained.

  In the present embodiment, the temperature detection means for detecting the temperature of the object to be heated 2 has been described assuming an infrared sensor having eight elements for detecting infrared rays. However, the present invention is not limited to eight. Alternatively, an optimal number of elements may be selected based on the size of the heating chamber 3 and the like, and a sensor other than the infrared sensor may be used as long as the temperature in the heating chamber 3 can be detected at a plurality of points.

  In the present embodiment, a preset constant A is added to the smallest increase value, and points below this temperature are selected (S111). For example, a menu input means for inputting a menu is provided, and the menu The temperature increase value from the initial temperature for selecting a plurality of temperature detection points may be changed by a menu (for example, full or half thawing) input to the input means.

  As described above, since the high-frequency heating device according to the present invention can correct the heating pattern according to the type of the object to be heated, it can be applied to various cooking devices.

1 High frequency generator (heating means)
3 Heating chamber 8 Temperature detection means 14 Control means (heating control means)

Claims (6)

A heating chamber for storing the object to be heated, a temperature detecting means for detecting the temperature of the object to be heated, a heating means for heating the object to be heated, a heating pattern for heating the object to be heated, and a heating time are controlled. With heating control means,
The temperature detecting means detects the temperature at a plurality of temperature detection points, and distinguishes the food by the time when the temperature at the plurality of temperature detection points selected from the detected plurality of temperatures under a predetermined condition rises to the set temperature and the temperature increase characteristic. And a subsequent heating pattern and heating time are controlled. Screened by a predetermined condition from the temperature of a plurality of temperature detection points detected by the temperature detection means, characterized by the slope of their temperature rise curve,
The high-frequency heating device according to claim 1, wherein a plurality of temperature detection points whose rise values from the initial temperature are equal to or lower than the temperature rise values at a predetermined time are selected. The high-frequency heating apparatus according to claim 1 or 2, wherein the K constant is corrected for the heating control after the food is identified. The high-frequency heating apparatus according to claim 1 or 2, wherein the heating control after the determination of the food is performed by correction of a detection limiter. The high frequency heating apparatus according to claim 1 or 2, wherein an inverter power supply for supplying electric power to the heating means is provided, and the heating control after the food discrimination is performed by correcting the heating output. The high-frequency heating apparatus according to claim 1 or 2, wherein the heating control after the determination of the food is performed by correcting the detected temperature.

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