JPH08136355A - Method for estimating temperature of inner section of food - Google Patents

Abstract

PURPOSE: To provide a method for estimating temperature variation of a food in its cooking by high-frequency heating and to precisely control the temperature of the food. CONSTITUTION: In a constitution comprising an input means 8, a memory means 9, a calculating operation means 10 and an output means 11, when a temperature rising value of each position of a food by the high-frequency heating is obtained by the calculating operation means 10, six directions, i.e., right and left, back and forth, and up and down directions of a position of which the temperature rising value of the food is to be obtained are considered and temperature rising components are determined corresponding to the distances from the respective surfaces. All of the components are added to determine the temperature rising value. The above operations are executed around a whole body of the food to obtain a temperature rising distribution of the whole body. Heat conduction calculating operation is executed along a heat conduction calculating operation procedure stored in the memory means 9 based on the temperature rising distribution.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foodstuff, particularly a method for estimating a temperature change inside the foodstuff when the foodstuff is cooked using a heating device such as a microwave oven or an oven.

[0002]

2. Description of the Related Art A high-frequency heating cooking apparatus, which is one of conventional heating cooking apparatuses of this type, a so-called microwave oven is shown in FIG.
The configuration was as shown in. Reference numeral 1 denotes a cooking apparatus main body, which is provided with a door 2 that can be opened and closed on the front surface, so that food can be put in and taken out of a storage 3. A high-frequency generator 4 is provided in the cooking apparatus main body 1, and an irradiation port 5 for irradiating the inside of the refrigerator with high-frequency waves is formed on the ceiling surface of the refrigerator 3.
The irradiation opening 5 is not limited to the ceiling surface, but may be formed on the back surface or the side surface of the inside of the refrigerator, and there may be a plurality of irradiation openings. Reference numeral 6 denotes a humidity sensor for detecting the humidity inside the refrigerator, which is used as a clue to know the progress of cooking by detecting the generation of humidity accompanying cooking. A weight sensor 7 is used to adjust the cooking time according to the weight of the food. These sensors are not always used together but may be used alone or in combination with other sensors.

When cooking is performed using the high-frequency heating and cooking apparatus having such a structure, heating is performed for a preset time, or humidity or weight is detected by the above-mentioned sensor and the operation is controlled by the value. Automatic cooking, or program cooking in which the heating output and irradiation time can be set in detail, is performed. These cooking methods are ingredients,
Alternatively, they are properly used depending on the cooking content, and sufficiently good results are obtained under certain conditions.

However, since the amount of heat generated by high-frequency heating differs depending on the food material, it is basically a heating method in which fine temperature control is difficult, and it is also difficult to uniformly heat the food material. Therefore, sufficient temperature control cannot be performed by the above-described sensing, that is, a method of indirectly detecting the progress of cooking instead of directly detecting the temperature of the food. On the other hand, even when the temperature of food is directly detected, the metal part itself generates heat due to the influence of high frequency, so a sensor without a metal part,
Or, a structure that is less susceptible to radio waves is required,
Almost nothing was put to practical use. Therefore, the temperature change of the food material during the high frequency cooking is detected and the fine temperature control is hardly performed based on the detected value. Further, since the temperature during cooking cannot be detected, it has not been possible to perform control for improving the uneven heating state of the food. Therefore, cooking that requires delicate temperature control, such as low-temperature vacuum cooking, has not been performed using the high-frequency heating cooking device.

[0005]

As described above, in the conventional heating cooking, cooking is performed by appropriately combining predetermined outputs and times, or indirect amounts related to cooking such as humidity and weight are detected. Was to control. That is, it was not possible to predict the temperature change of the foodstuff before cooking or to grasp the temperature of the foodstuff during cooking in real time. Therefore, it is difficult to cook well if the optimum cooking conditions are not known, and
It had a drawback that it was not possible to delicately control the temperature of the food.

The present invention solves the above-mentioned problems, and provides a method for estimating the temperature change of food during cooking according to the amount and type of food and the heating conditions, and further, the temperature of food during cooking. The purpose is to enable fine control to delicately control.

[0007]

In order to achieve the above-mentioned object, a first temperature estimation method of the present invention comprises an input means for inputting food material information and heating information, a plurality of food material physical property information and a heat conduction calculation processing procedure. Storage means for storing, arithmetic processing means,
An output unit is provided, and as the arithmetic processing unit, the temperature rise of the foodstuff is calculated when the temperature rise value of each portion of the foodstuff per unit time by high frequency heating is obtained from the foodstuff information and the heating information input from the input unit. Considering the six directions of front, back, left, right, up and down of the part you want to obtain, determine the temperature rise component according to the distance from the food surface in each direction, determine all the sums for these 6 directions and determine the temperature rise value. By performing this over the entire foodstuff, a temperature rise distribution per unit time of the entire foodstuff is obtained, and based on this, heat conduction calculation is performed according to the heat conduction calculation processing procedure stored in the storage means.

As a condition for calculating the temperature rise value component, the temperature rise value component is exponentially reduced according to the value obtained by multiplying the distance between the portion for obtaining the temperature rise value and the surface by the damping coefficient. Adopted different weighting.

The second temperature estimation method is an input means for inputting food material information and heating information, a storage means for storing a plurality of food material physical property information and a heat conduction calculation processing procedure, a calculation processing means, and an output means. As the arithmetic processing means, it is desired to obtain the temperature rise of the foodstuff when obtaining the temperature rise value of each portion of the foodstuff per unit time by high frequency heating from the foodstuff information and the heating information input from the input means. Considering the distance between the part and the center of the foodstuff, determine the temperature rise value so that the temperature rises more in the part farther from the center, and perform this operation over the entire foodstuff, The temperature rise distribution is calculated, and the heat conduction calculation is performed based on the temperature rise distribution according to the heat conduction calculation processing procedure stored in the storage means.

A third temperature estimation method has an input means for inputting foodstuff information and heating information, a storage means for storing a calculation coefficient and a calculation processing procedure for a plurality of foodstuffs, a calculation processing means, and an output means. The calculation coefficient is the current temperature of two food material parts designated in advance as a portion for which the temperature rise is desired to be calculated, the weight of the food material obtained from the food material information, and the heating output obtained from the heating information. It relates the rate of temperature change at each location, and stores a plurality of calculation coefficients according to the type of food, and as the calculation processing means, depending on the kind of food obtained from the food information input from the input means, , The optimum calculation coefficient is selected, the temperature change rate is calculated according to the calculation processing procedure using the initial temperature of the food and the heating output, and an arbitrary calculation time interval ΔT is set. And the performs the temperature calculation after time [Delta] T, in which thereafter the calculation is repeated processing obtained by calculation temperature as the current temperature.

A fourth temperature estimation method is an input means for inputting food material information and heating information, a storage means for storing a calculation coefficient and a calculation processing procedure for a plurality of food materials, a calculation processing means, an output means, and a food material. The surface temperature detecting means is provided, and the calculation coefficient is the current temperature of the food material portion designated in advance as the portion whose temperature is to be increased, the current temperature of the food material surface, the weight of the food material obtained from the food material information, and the heating information. The relation between the heating output obtained from the above and the rate of temperature change of the designated portion, and a plurality of calculation coefficients are stored according to the type of food, and the calculation processing means is input from the input means. The optimum calculation coefficient is selected according to the type of food obtained from the food information obtained, and the initial temperature and heating output of the food and the surface temperature of the food obtained from the temperature detecting means are used. The calculated rate of temperature change according to the operation procedure, and by setting an arbitrary calculation time interval [Delta] T, performs temperature calculations after time [Delta] T, thereafter,
The calculation process is repeated with the temperature obtained by calculation as the current temperature.

[0012]

The temperature estimation method of the present invention is performed by the above-mentioned means.
The following actions are performed respectively.

In the first temperature estimation method, since the temperature rise value is determined according to the distance from the surface of the foodstuff, the surface becomes hotter and the inside becomes colder. However, it expresses how it permeates and creates a heat distribution inside. Based on the temperature rise of this unit time, the heat conduction in the food is analyzed by the heat conduction calculation processing means to estimate the temperature inside the food.

The second temperature estimation method considers the distance between the portion where the temperature rise of the foodstuff is obtained and the center of the foodstuff, and determines the temperature rise value so that the temperature rise becomes larger the farther away from the center. Represents the internal heating distribution caused by the shape of. Based on the temperature rise of this unit time, the heat conduction in the food is analyzed by the heat conduction calculation processing means to estimate the temperature inside the food.

Next, the third temperature estimation method is food information,
Based on the initial temperature, weight, and heating output of the food material input as the heating information, the temperature change rates of the two predesignated food material parts are calculated using the calculation coefficient and the calculation processing procedure. Next, the temperature rise value between ΔT is obtained by taking an arbitrary calculation time interval ΔT and multiplying each by the obtained temperature change rate. Further, the temperature change rate is calculated again by using the calculated temperature as the current temperature of each part. By repeating this operation, the temperature at each of the two parts designated in advance is estimated from the start of heating.

Further, the fourth temperature estimation method is a calculation coefficient and calculation based on the initial temperature and weight of the foodstuff inputted as foodstuff information and heating information, the heating output and the foodstuff surface temperature detected by the temperature detecting means. The temperature change rate of a predesignated part is calculated using the processing procedure. Next, take an arbitrary calculation time interval ΔT and multiply by the calculated temperature change rate to obtain ΔT.
Calculate the temperature rise value during the period. Furthermore, the obtained temperature and the food surface temperature detected after ΔT are set as the respective current temperatures,
The temperature change rate is calculated again. This operation is repeated to estimate the temperature of the part designated in advance.

[0017]

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 is a block diagram showing a hardware configuration for carrying out the first to third temperature estimation methods of the present invention. The input means 8 is for inputting food information and heating information, and includes a keyboard, push buttons, a touch panel, or the like. The storage means 9 stores the physical property value information of the foodstuffs necessary for the arithmetic processing, the arithmetic processing procedure, and the like, and specifically includes various magnetic recording devices and optical disks. The arithmetic processing means 10 is a place for actually performing arithmetic processing for temperature estimation based on the input data and the data stored in the storage means 9. The specific arithmetic processing operation here will be described later. The output means 11 displays and outputs the obtained temperature. When the heating device is controlled by using various displays or printers or the estimated temperature, the output is performed through various signal lines.

FIG. 2 is a flow chart showing the procedure of the first temperature estimation method of the present invention. First, foodstuff information is input using the input means 8 (procedure 12). What is food information?
It is information such as food name, weight, shape, and temperature. These input methods can be selected from a preset menu or can be directly input with a keyboard. Next, heating information is input (procedure 13). The heating information is the heating output and the irradiation time, and when the output changes momentarily, the condition of the change is given. This information is also input by the input means 8 similar to the food material information, but when it is used in combination with the cooking device, it can be automatically input from the control parameter of the cooking device.

Now, the actual temperature estimation is performed by the following procedure. First, the entire food material is divided into several areas and one area is focused on (procedure 14). Since the region division is also used in the heat conduction analysis, it needs to be divided into a certain amount. Considering the front, rear, left, right, upper, and lower six directions of the part of interest, first calculate the distance to the surface in one direction (procedure 15). The temperature rise component Δt of the portion is determined according to the value. FIG. 3 schematically shows how high frequencies are attenuated depending on the distance from the surface. In addition, FIG. 4 shows that when the high frequency waves permeate from a plurality of directions, the heating becomes larger as it approaches the corners.

In FIG. 3, the optimum correspondence relationship between the distance x from the surface and the temperature rise component Δt changes depending on various factors such as the type and shape of food material and the characteristics of the cooking apparatus. Given by the formula.

Δt = E * exp [−αx] Here, E is a constant proportional to the heating output and is a quantity representing the heating output. When the heating output is 0, E is also 0. α is a positive value, which is the high-frequency attenuation rate inside the food material. α can be set based on the half-depth of high frequency required for each food material. This expression expresses that the heating effect becomes weaker as the high frequency penetrates into the food material, and the heating effect becomes smaller, and represents the characteristic of the actual heating phenomenon by the high frequency heating device. In this way, if the temperature rise components Δt1 to Δt6 in the six directions are obtained, by adding them (procedure 18), the temperature rise value per unit time due to the high frequency of the focused portion can be obtained. This operation is performed for all regions of the food material, and the temperature rise value distribution of the entire food material per unit time by high frequency is obtained (procedure 19).

Next, the calculation time interval ΔT is set (procedure 20). The calculation time interval ΔT can be arbitrarily set within a range shorter than the irradiation time of the high frequency obtained from the heating condition, but it needs to be set finely in order to accurately perform the heat conduction calculation process. The specific numerical value varies depending on the food material and heating conditions, but generally 1 second or less is desirable. Since the temperature rise value distribution per unit time of the entire foodstuff has been obtained in the previous procedure, the temperature rise value for that time interval can be calculated by multiplying by ΔT (procedure 21).

Further, this temperature rise value and the present temperature are added to obtain the temperature distribution of the entire food material, and Δ is used as the initial condition.
The heat transfer analysis between T is performed according to the heat conduction calculation processing procedure (procedure 22). Although various calculation methods have been devised for the heat conduction calculation processing procedure, the calculation method is not limited to any one here. In this way, ΔT
It is possible to estimate the temperature of an arbitrary site later (procedure 2
3).

After that, if it is desired to estimate the temperature in a state in which the time is advanced further, the temperature after N * ΔT can be estimated by repeating the above procedure N times (procedure 24). When the heating condition of the heating information includes the time when the high frequency is not applied, only the heat conduction calculation processing procedure in the above procedure may be performed for the time. In this state, it is generally considered that heat conduction progresses from the outside of the food material heated to a high temperature toward the inside of the low temperature.

As described above, since the temperature of the foodstuff is controlled as a parameter by grasping the temperature rise of the foodstuff due to the high frequency moment by moment, the temperature can be controlled more accurately than the simple time control or the control by steam. it can. For example, when you want to heat the inside of food to 50 ℃, how much power and how long it takes to irradiate that temperature, and at that time, what temperature does the parts other than the center have? I can know. Therefore, it is possible to perform control according to the temperature state inside those food materials. In addition, if you want to suppress the temperature difference between the surface of food and the center to a certain level or less, increase the center temperature without raising the surface temperature too much by weakening the heating output or controlling the intermittent operation. The control method can be examined.

FIG. 5 is a flow chart showing the procedure of the second temperature estimation method of the present invention. Similar to the above-mentioned example, first, the food material information is input using the input means 8 (procedure 1).
2). Next, heating information is input (procedure 13). These input contents and method are the same as in the case of the first temperature estimation method.

The actual temperature estimation is performed according to the following procedure. Similar to the first temperature estimation method, the entire food material is divided into several areas, and one area is focused on (Procedure 1
4). Since the region division is also used in the heat conduction analysis, it needs to be divided into a certain amount. Now, the distance between the focused portion and the center of the foodstuff is considered (procedure 25), and the temperature rise value Δt per unit time of the portion is calculated according to the value (procedure 26). Here, the optimum correspondence relationship between the distance 1 from the center and the temperature rise value Δt varies depending on various factors such as the type and shape of food material and the characteristics of the cooking device.
It is given by the following formula.

Δt = E * (a * l + b) As in the previous example, E is a constant proportional to the heating output. a,
b is a constant determined for each food material. In the above equation, the value in () is expressed by a linear equation relating to the distance l from the center. The optimum expression of this formula changes depending on the food material and the device, but the part farther from the center of the food material becomes hot. That is, it represents an actual heating phenomenon in which the surface side is higher than the inside and the corners are higher in temperature than the center of the surface. Using this formula, the temperature rise value per unit time due to the high frequency of the focused portion can be obtained. This operation is performed for all regions of the food material to obtain the temperature rise value distribution of the entire food material per unit time by high frequency (procedure 27).

Next, the calculation time interval ΔT is set (procedure 20). The calculation time interval ΔT can be arbitrarily set within a range shorter than the irradiation time of the high frequency obtained from the heating condition, but it needs to be set finely in order to accurately perform the heat conduction calculation process. The specific numerical value varies depending on the food material and heating conditions, but generally 1 second or less is desirable. Since the temperature rise value distribution per unit time of the entire foodstuff has been obtained in the previous procedure, the temperature rise value for that time interval can be calculated by multiplying by ΔT (procedure 21).

Further, this temperature rise value and the present temperature are added to obtain the temperature distribution of the whole foodstuff, and Δ is used as the initial condition.
The heat transfer analysis between T is performed according to the heat conduction calculation processing procedure (procedure 22). As described above, various calculation methods have been proposed for the heat conduction calculation processing procedure, but the calculation method is not limited to any one here. In this way, the temperature of any part after ΔT can be estimated (procedure 23).

After that, if it is desired to estimate the temperature in a state in which the time is advanced further, the temperature after N * ΔT can be estimated by repeating the above procedure N times (procedure 24). When the heating condition of the heating information includes the time when the high frequency is not applied, only the heat conduction calculation processing procedure in the above procedure may be performed for the time. In this state, it is generally considered that heat conduction proceeds from the portion heated to high temperature to the portion cooled to low temperature.

Similar to the above-described example, by controlling the temperature rise of the foodstuff due to the high frequency moment by moment, it is possible to perform control with the temperature of the foodstuff as a parameter, so that it is more accurate than simple time control or control by steam or the like. Good temperature control. For example, 50 near the center of food
When it is desired to set the temperature to ℃, it is possible to know how much power is output and how long it is to reach that temperature, and at that time, what temperature is at the end portions other than the center. Therefore, it is possible to perform control according to the temperature state inside those food materials. Furthermore, if you do not want to increase the temperature difference between the high temperature part and the low temperature part of the food to a certain extent or more, weaken the heating output, or by controlling the intermittent operation, without raising the temperature of the high temperature part too much, A control method for increasing the temperature of the low temperature part can be studied.

FIG. 6 is a flow chart of a temperature estimation method combining the first and second temperature estimation methods of the present invention. When determining the temperature rise value due to high frequency, by considering both the phenomenon of decaying as it permeates from the surface and the phenomenon that the tip part farther from the center is more likely to be heated, it is more accurate for more types of foodstuffs. It becomes possible to estimate the temperature.

FIG. 7 is a flow chart showing the procedure of the third temperature estimating method of the present invention. The temperature estimation method of the present invention estimates the temperature of two predetermined points in the food material, and uses the calculation coefficient 31 set for each food material.
The calculation coefficient 31 is a coefficient for calculating the temperature change rate at the two points for obtaining the temperature from the four values of the temperature at the two points for obtaining the temperature, the weight of the foodstuff, and the heating output, and is set for each foodstuff. There is. Further, the method of calculating the temperature change rate using the calculation coefficient 31 is the calculation processing procedure 32, and the format of the calculation coefficient 31 differs depending on the calculation processing procedure 32. As a concrete calculation method, a method of formulating based on a theory or a method of using a neuro technology can be considered, but it is generally difficult to formulate theoretically and It is more convenient to set the calculation coefficient 31 as a result of the learning effect using. Neuro technology is a technology that formulates the relationship between input values and output values in a manner similar to the neural network of the brain. If there are many sets of multiple input values and multiple output values, the relationship between them is as small as possible. The calculation coefficient 31 that satisfies the error can be obtained.

In the present embodiment, the center of the coldest foodstuff and the corner of the hottest foodstuff are designated as the temperature estimation portion, and the weight and heating output of the foodstuff are variously changed to obtain the temperature change rate at both designated points. Asked many. If the calculation coefficient 31 is obtained based on this data using the neuro technique, the temperature change rate for the weight and the output condition for which the temperature change rate has not been obtained in advance can be easily calculated. The data from which the calculation coefficient 31 is calculated can be actually collected by experiment, but can also be collected by the calculation described in the above-mentioned first or second temperature estimation method. When conducting an experiment, the fact that it is actually measured leads to persuasiveness of the data, but the experiment is difficult, and in some cases there are conditions under which the experiment cannot be performed. Moreover, when the calculation coefficient 31 is obtained by using the neuro technique, it may not be obtained well due to the influence of errors and variations included in the experimental result.

On the other hand, in the case of collection by calculation, data collection is easy, a large number of data can be obtained under a wide range of conditions, and there is no variation. Therefore, if the model used for calculation is well constructed, it is convenient to obtain the calculation coefficient 31. Is.

The procedure of temperature estimation using such a calculation coefficient is as follows. Similar to the above-mentioned example, first, foodstuff information is input using the input means 8 (procedure 12). Next, heating information is input (procedure 13). These input contents and method are the same as in the case of the first temperature estimation method. If the food name is known from the input food information, the calculation coefficient 31 to be used is determined. Further, since the initial temperature and weight are obtained from the food material information and the heating output is obtained from the heating information, the temperature change rates of the corners and the central portion can be easily obtained according to the calculation processing procedure 32 (procedure 30). Here, if the calculation time interval ΔT is determined (procedure 20), the temperatures at the two points after ΔT can be immediately obtained.

Using the two temperatures thus obtained, the procedure for obtaining the temperature change rate again (if step 30 is repeated,
The temperature at any time can be determined (procedure 24).

In the temperature estimation method of the present invention, only the temperatures at two points in the food can be obtained, but the time required for temperature estimation becomes extremely short by using the calculation coefficient 31. It is necessary to calculate the calculation coefficient 31, and some time is required for the work, but the actual temperature estimation itself can be performed in a few seconds to a few tens of seconds with a personal computer. Therefore, it is suitable for use by incorporating it into a heating device. In addition, although it is a temperature estimation of only two points, in the case of a heating device such as an oven, it is generally useful for control, considering that the central part generally has the lowest temperature and the surface has the highest temperature. . In other words, it is possible to control the temperature of the central part to a predetermined temperature while repeating the on / off control to prevent the surface temperature from becoming too high, and to heat the whole to a substantially uniform temperature. You can Furthermore, if necessary, it is possible to increase the designated points for temperature estimation to 3, 4 points by using the same neuro technique.

FIG. 8 is a block diagram showing a hardware structure for carrying out the fourth temperature estimation method of the present invention, in which the temperature detecting means 34 is added to the structure shown in FIG. FIG. 9 is a flowchart showing the procedure of the fourth temperature estimation method of the present invention. The temperature estimation method of the present invention estimates the temperature of a predetermined point in food material in real time while actually heating the food material, and uses the calculation coefficient 35 set for each food material. The calculation coefficient 35 is basically the same as that described in the third temperature estimation method,
Here, the temperature change rate at the point where the temperature is obtained is calculated from the four values of the temperature at the point where the temperature is obtained, the temperature at one point on the food surface, the weight of the food, and the heating output. Further, a temperature detecting means for measuring the surface temperature of the food material is also used. The method of obtaining the calculation coefficient 35 and the application of the neuro technique to the calculation processing are the same as described above.

In the present embodiment, the center of the coldest foodstuff is taken as the portion for estimating the temperature, and the corner of the hottest foodstuff is designated as the point on the surface of the foodstuff. The calculation method of the calculation coefficient 35 in this case is the same as that of designating the center portion and the corner surface as two points for obtaining the temperature by the third temperature estimation method. Of course, both the experimental method and the computational method can be used to collect the data for obtaining the calculation coefficient 35.

The procedure of temperature estimation in real time in parallel with the measurement of the present invention is as follows. Similar to the previous example,
First, foodstuff information is input using the input means 8 (procedure 12). Next, heating information is input (procedure 13). These input contents and method are the same as in the case of the third temperature estimation method. If the ingredient name is known from the inputted ingredient information, the calculation coefficient 35 to be used is determined. Furthermore, since the initial temperature and weight are obtained from the food material information, and the heating output is obtained from the heating information, if the temperature of the corner surface is detected by the temperature detecting means 34 (procedure 36), according to the arithmetic processing procedure 32,
The temperature change rate of the central portion can be easily obtained (step 30). Here, the calculation time interval ΔT is determined (procedure 20), and the center temperature after ΔT is determined (procedure 37).

After ΔT from the first surface temperature detection, the temperature of the corner surface is detected again, and the temperature change rate of the central portion and further the central portion temperature are obtained by using the temperature and the previously obtained central temperature. . In this way, since the central temperature can be estimated in real time at ΔT intervals, heating control can be easily performed with the central temperature as a parameter. Since the surface temperature is directly detected in the method of the present invention, it is possible to estimate the center temperature with higher accuracy than the third method in which two points are estimated. Further, the surface temperature can be measured in a non-contact manner by using an infrared sensor and even in an environment of high frequency heating, which is several steps easier than directly measuring the central temperature.

[0045]

According to the temperature estimation method of the present invention as described in the above embodiments, it is possible to know the temperature of one or a plurality of foods having temperature unevenness during heating. Specifically, in the first temperature estimation method, the temperature distribution inside the foodstuff can be obtained by expressing the phenomenon that the high frequency attenuates as it permeates from the foodstuff surface. The second method is
This is a temperature estimation method that captures the uneven heating caused by the shape that the edges of the food are heated more easily than at the center. Further, the accuracy can be further improved by combining these first and second methods. The third temperature estimation method is a method of preparing a calculation coefficient for obtaining a temperature change rate for two designated points in advance, and the temperature can be estimated very rapidly. The fourth temperature estimation method is
The center temperature is estimated with high accuracy by detecting the temperature of the surface corner portion by the temperature detection means by a method of estimating the center temperature in real time while actually performing cooking.

In this way, by capturing the temperature change of the food material during cooking, it becomes possible to control the heating so as to match the desired temperature change pattern. When starting cooking, it becomes possible to study the optimum heating conditions in advance, and during cooking, the heating adjustment can be adjusted based on the central temperature of the food. Therefore, even when cooking for the first time, you can set the optimum heating pattern without relying on experience, and the temperature control becomes easier than proceeding with indirect parameters such as steam, so you can always cook well. The effect of being able to do is obtained.

[Brief description of drawings]

FIG. 1 is a block diagram showing a system configuration according to an embodiment of the present invention.

FIG. 2 is a flowchart showing the operation of an embodiment of the temperature estimation method of the present invention.

FIG. 3 is a schematic diagram illustrating attenuation due to high frequency penetration in the same example.

FIG. 4 is a schematic diagram illustrating how high-frequency waves permeate in the same embodiment.

FIG. 5 is a flowchart showing the operation of an embodiment of the temperature estimation method of the present invention.

FIG. 6 is a flowchart showing the operation of another embodiment of the temperature estimation method of the present invention.

FIG. 7 is a flowchart showing the operation of another embodiment of the temperature estimation method of the present invention.

FIG. 8 is a block diagram showing a system configuration in an embodiment of another temperature estimation method of the present invention.

FIG. 9 is a flowchart showing the operation of the embodiment.

FIG. 10 is a perspective view of a conventional high-frequency heating device.

[Explanation of symbols]

 8 Input Means 9 Storage Means 10 Arithmetic Processing Means 11 Output Means

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical display location G06F 17/00

Claims (8)

[Claims] 1. An input processing means for inputting food material information and heating information, a storage means for storing a plurality of food material physical property information and a heat conduction calculation processing procedure, a calculation processing means, and an output means. As the above, when obtaining the temperature rise value of each portion of the food per unit time by high-frequency heating from the food information and the heating information input from the input means, the front, rear, left, right, up, and down six directions of the portion for which the temperature rise of the food is desired to be obtained. In consideration of the above, the temperature rise component is determined according to the distance from the food surface in each direction, the temperature rise value is summed up, and the temperature rise value is determined. A method for estimating the temperature inside a foodstuff, which calculates a temperature rise distribution per unit of time, and performs heat conduction calculation processing according to the heat conduction calculation processing procedure stored in the storage means based on this. 2. The food material according to claim 1, wherein weighting is performed so that the temperature rise value component exponentially decreases in accordance with the value obtained by multiplying the distance between the portion for obtaining the temperature rise value and the surface by the damping coefficient. Internal temperature estimation method. 3. An arithmetic processing means comprising: input means for inputting food material information and heating information; storage means for storing a plurality of food material physical property information and heat conduction arithmetic processing procedures; arithmetic processing means and output means. As the temperature rise value of each portion of the foodstuff per unit time by high frequency heating from the foodstuff information and the heating information input from the input means, the distance between the portion where the temperature rise of the foodstuff is desired and the center of the foodstuff Considering the above, the temperature rise value is determined so that the temperature rise increases in the part farther from the center, and this operation is performed over the entire foodstuff to obtain the temperature rise distribution per unit time of the entire foodstuff. A method for estimating the temperature inside foodstuffs, which carries out heat conduction calculation processing according to the heat conduction calculation processing procedure stored in the storage means based on the above. 4. An input processing means for inputting food material information and heating information, a storage means for storing a plurality of food material physical property information and a heat conduction calculation processing procedure, a calculation processing means, and an output means. As the temperature rise value of each portion of the foodstuff per unit time by high frequency heating from the foodstuff information and the heating information input from the input means, the distance between the portion where the temperature rise of the foodstuff is desired and the center of the foodstuff Considering the above, the temperature increase is large in the part farther from the center, and considering the six directions of front, back, left, right, up and down of the part where the temperature rise of the food is desired to be calculated,
By determining the temperature rise component so that the temperature rise increases as the distance from the food surface in each direction increases, the temperature rise value is determined by adding them together, and by performing this operation over the entire foodstuff, A method for estimating the temperature inside a foodstuff, wherein a temperature rise distribution per unit time of the entire foodstuff is obtained, and based on this, heat conduction calculation processing is performed according to the heat conduction calculation processing procedure stored in the storage means. 5. An input means for inputting foodstuff information and heating information, a storage means for storing a calculation coefficient and a calculation processing procedure for a plurality of foodstuffs, a calculation processing means, and an output means, wherein the calculation coefficient is a temperature rise. The current temperature of the two food parts designated in advance as the part to be obtained, the weight of the food obtained from the food information, the heating output obtained from the heating information, and the temperature change rate at the two specified locations A plurality of calculation coefficients are stored according to the type of food material, and as the calculation processing means, the optimum calculation coefficient is calculated according to the kind of food material obtained from the food material information input from the input means. By selecting and calculating the temperature change rate according to the above-mentioned arithmetic processing procedure using the initial temperature of the food and the heating output, and setting an arbitrary calculation time interval ΔT, A method for estimating the temperature inside foodstuffs in which the temperature is calculated and thereafter the calculation temperature is used as the current temperature to repeat the calculation process. 6. The method for estimating the temperature inside a foodstuff according to claim 5, wherein the calculation coefficient is determined based on an experimental measurement result. 7. The method for estimating the temperature inside a foodstuff according to claim 5, wherein the calculation coefficient is determined based on a result of heat conduction analysis by a computer. 8. An input means for inputting foodstuff information and heating information, a storage means for storing a calculation coefficient and a calculation processing procedure for a plurality of foodstuffs, a calculation processing means, an output means, and a temperature detecting means for the surface of the foodstuff. The calculation coefficient has the current temperature of the food material portion designated in advance as the portion for which the temperature rise is desired to be calculated, the current temperature of the food material surface, the weight of the food material obtained from the food information, and the heating output obtained from the heating information. , Related to the temperature change rate of the designated part, a plurality of calculation coefficients are stored according to the type of food, and the calculation processing means obtains from the food information input from the input means. The optimum calculation coefficient is selected according to the type of food material to be used, and the food material surface temperature obtained from the initial temperature and heating output of the food material and the temperature detecting means is used to follow the above-mentioned calculation processing procedure. By calculating the temperature change rate, and sets an arbitrary calculation time interval ΔT Te, the time ΔT
A method for estimating the temperature inside foodstuffs in which the subsequent temperature calculation is performed, and thereafter, the temperature obtained by the calculation is used as the current temperature and the calculation process is repeated.