KR101849099B1 - Boil and boil dry detection apparatus - Google Patents

Boil and boil dry detection apparatus Download PDF

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KR101849099B1
KR101849099B1 KR1020150074232A KR20150074232A KR101849099B1 KR 101849099 B1 KR101849099 B1 KR 101849099B1 KR 1020150074232 A KR1020150074232 A KR 1020150074232A KR 20150074232 A KR20150074232 A KR 20150074232A KR 101849099 B1 KR101849099 B1 KR 101849099B1
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water
cooking vessel
ultrasonic signal
ultrasonic
time
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KR1020150074232A
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Korean (ko)
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KR20160139469A (en
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양연모
김승남
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금오공과대학교 산학협력단
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    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01H—MEASUREMENT OF MECHANICAL VIBRATIONS OR ULTRASONIC, SONIC OR INFRASONIC WAVES
    • G01H11/00—Measuring mechanical vibrations or ultrasonic, sonic or infrasonic waves by detecting changes in electric or magnetic properties
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N29/00—Investigating or analysing materials by the use of ultrasonic, sonic or infrasonic waves; Visualisation of the interior of objects by transmitting ultrasonic or sonic waves through the object
    • G01N29/02—Analysing fluids

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  • General Physics & Mathematics (AREA)
  • Cookers (AREA)
  • Acoustics & Sound (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
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Abstract

The analysis device for determining whether or not boiling water has an ultrasonic dispensing device for dispensing a transmitted ultrasonic signal in the direction of a cooking container placed on a cooking device, an ultrasonic receiving device for receiving a reflected ultrasonic signal reflected on the cooking container, And comparing the transmitted ultrasound signal with the reflected ultrasound signal.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a boil-

The technique described below relates to a device for detecting boiling water in a cooking device.

In a home or restaurant, boil water in a certain container using an oven, a gas range, or the like. There has been research to notify the user that water is starting to boil even when there is no user near the oven, or that the container is heated and dangerous.

US Published Patent US 2014/0057214

The technique described below is intended to provide a device for determining whether water is boiling in a cooking appliance using ultrasonic waves.

The water boil detection apparatus includes an ultrasonic wave sending device for sending a transmitted ultrasonic signal in the direction of a cooking vessel placed on a cooker, an ultrasonic wave receiving device for receiving a reflected ultrasonic wave signal reflected from the cooking vessel, And an analyzer for comparing the ultrasonic signal with the reflected ultrasonic signal to determine whether the cooking vessel is boiling.

In another aspect of the present invention, there is provided an apparatus for detecting a water boil, comprising: an ultrasonic dispensing device for dispensing a first transmitting ultrasonic signal in the direction of a cooking vessel placed on a cooking instrument and then sending out a second transmitting ultrasonic signal in the direction of the cooking vessel; An ultrasonic receiver for receiving a first reflected ultrasonic signal reflected from the cooking vessel and a second reflected ultrasonic signal reflected from the cooking vessel to return the second ultrasonic signal; Whether or not the cooking vessel is boiling water is determined based on a first time at which the first reflected ultrasonic signal is received and a second time at which the second ultrasonic signal is transmitted and the second reflected ultrasonic signal is received Analyzing device.

The water-boiling sensing device described below can be used by being placed near a cooking device separately without applying any structural changes to the cooking device currently used in a home or a restaurant. Therefore, the water boiling sensing device described below is capable of water boiling for a conventional cooking appliance at low cost.

1 shows an example of a water boil detection device and a cooking device.
2 is an example of a block diagram showing a configuration of a water boil detection apparatus.
3 is an example of a flow chart of the operation of the water boil sensing apparatus.
4 is another example of a flow chart for the operation of the water boil sensing apparatus.
5 is an example of a graph showing a temperature change in a cooking vessel containing water.

The following description is intended to illustrate and describe specific embodiments in the drawings, since various changes may be made and the embodiments may have various embodiments. However, it should be understood that the following description does not limit the specific embodiments, but includes all changes, equivalents, and alternatives falling within the spirit and scope of the following description.

The terms first, second, A, B, etc., may be used to describe various components, but the components are not limited by the terms, but may be used to distinguish one component from another . For example, without departing from the scope of the following description, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component. And / or < / RTI > includes any combination of a plurality of related listed items or any of a plurality of related listed items.

As used herein, the singular " include "should be understood to include a plurality of representations unless the context clearly dictates otherwise, and the terms" comprises & , Parts or combinations thereof, and does not preclude the presence or addition of one or more other features, integers, steps, components, components, or combinations thereof.

Before describing the drawings in detail, it is to be clarified that the division of constituent parts in this specification is merely a division by main functions of each constituent part. That is, two or more constituent parts to be described below may be combined into one constituent part, or one constituent part may be divided into two or more functions according to functions that are more subdivided. In addition, each of the constituent units described below may additionally perform some or all of the functions of other constituent units in addition to the main functions of the constituent units themselves, and that some of the main functions, And may be carried out in a dedicated manner.

Also, in performing a method or an operation method, each of the processes constituting the method may take place differently from the stated order unless clearly specified in the context. That is, each process may occur in the same order as described, may be performed substantially concurrently, or may be performed in the opposite order.

The following description relates to an apparatus and a method for determining whether water is boiling in a cooking vessel containing water and whether or not the water is boiling and overheating. The cooking vessel includes various vessels which can be boiled and cooked. Culinary vessels may vary in material and form. The user who cooks the dishes uses the cooking utensils to boil and cook the water in the cooking vessel. Cooking utensils can be used in various forms such as gas stoves, electric stoves, and portable gas ranges.

1 shows an example of a water boil detection device and a cooking device. 1 shows a state in which a cooking vessel 50 such as a pot is placed on a cooking apparatus 10 such as a gas stove.

The water boil detection apparatus 100 described below is not included in the cooking apparatus or attached thereto. 1 shows a configuration in which a device 100 for boiling water is attached to a device or an installation 80 disposed on the cooking apparatus 10. In FIG. For example, the device or fixture 80 to which the water boil sensing device 100 is attached may be a gas discharge hood, a ceiling, or the like.

The water boil detection apparatus 100 sends ultrasonic waves to the cooking vessel 50 and receives ultrasonic waves reflected from the cooking vessel 50. The water boil sensing apparatus 100 determines whether water is boiling in the cooking vessel 50 based on physical characteristics of incident ultrasonic waves and / or reflected ultrasonic waves.

On the other hand, the water boil detection apparatus 100 does not necessarily have to be located above the cooking apparatus 10. [ The water boil detection apparatus 100 may be disposed at a position where ultrasonic waves are incident on the cooking vessel 50 and ultrasonic waves reflected from the cooking vessel 50 can be received.

1 shows a cooking device 10 generally disposed in a home or a restaurant. However, the water boil detection apparatus 100 may be used as a portable cooking apparatus for outdoor use.

Further, the large cooking device 10 can heat a plurality of cooking vessels 50 at a time. In this case, in order to monitor a plurality of cooking vessels 50, the water boiling-point detecting apparatus 100 must be capable of transmitting ultrasonic waves to the positions where the cooking vessels 50 are disposed. The water boil sensing apparatus 100 may include a plurality of ultrasonic dispensing apparatuses or a mechanical apparatus capable of adjusting the direction in which the ultrasonic waves are dispensed.

2 is an example of a block diagram showing the configuration of the water boil detection apparatus 100. As shown in FIG. The water boil sensing apparatus 100 of FIG. 2 shows a first ultrasonic transmitting apparatus 110A, a first ultrasonic receiving apparatus 120A, a second ultrasonic transmitting apparatus 110A, and a second ultrasonic receiving apparatus 120B. The ultrasonic transmitting device 110 and the ultrasonic receiving device 120 may be of various numbers depending on the size and type of the cooking device to be sensed. The specific configurations of the ultrasonic wave transmitting apparatus and the ultrasonic wave receiving apparatus can be various conventional techniques or devices.

A signal transmitted by the ultrasonic transmitting apparatus 110 in the direction of the cooking vessel is referred to as a transmitting ultrasonic signal and a signal reflected by the cooking vessel and returning to the ultrasonic receiving apparatus 120 is referred to as a reflected ultrasonic signal.

The first ultrasonic receiving apparatus 120A receives a reflected ultrasonic signal reflected from the cooking vessel by the transmitted ultrasonic signal of the first ultrasonic transmitting apparatus 110A. The second ultrasonic wave receiving apparatus 120B receives the reflected ultrasonic signal reflected from the cooking vessel by the transmitted ultrasonic signal of the second ultrasonic transmitting apparatus 110B. One ultrasonic receiving apparatus may be used depending on the position or size of the ultrasonic receiving apparatus. In addition, one ultrasonic dispensing apparatus may be used as long as the direction of the ultrasonic wave transmitted by the ultrasonic dispensing apparatus can be changed.

The analyzer 130 is an apparatus for analyzing the boiling state of a cooking vessel based on a transmitted ultrasonic signal and a received ultrasonic signal. The analysis device 130 is a configuration corresponding to a computer operation unit or a central processing unit. In this case, the memory 140 may store a program for analysis. Or the analysis device 130 may be in the form of a chipset in which the analysis program is embedded.

The water boil detection apparatus 100 can analyze the state of water boil while transmitting and receiving ultrasonic signals several times. In this case, the memory 140 may store information of the ultrasonic signal transmitted or received previously or information obtained by analyzing the ultrasonic signal.

The alarm device 150 informs the user of the information indicating that the analyzing device 130 is boiling water in the cooking container or that the water in the cooking device is boiling and the cooking device is overheating. The alarm device 150 may be a device for outputting a certain sound, an LED lamp for outputting a certain light, or a display device for accurately reporting analysis results.

Specifically, the water boil detection apparatus 100 can analyze the boiling water by the method described with reference to FIG. 3 or FIG.

3 is an example of a flowchart for operation 200 of the water boil sensing apparatus. FIG. 3 shows a case where the state of water boiling is detected by using vibration of the container which occurs when water is boiled in the cooking container.

The water boil sensing apparatus 100 transmits a transmitting ultrasound signal to the cooking vessel (210). The water boil sensing apparatus 100 receives a reflected ultrasound signal reflected from the cooking vessel 220.

When the water is boiled in the cooking vessel, a certain vibration occurs. When the cooking vessel is vibrated, the frequency of the reflected ultrasonic signal changes constantly according to the Doppler effect. The cooking vessel moves finely at regular intervals by vibration. At this time, the displacement at which the cooking vessel moves is expressed by Equation 1 below.

Figure 112015051035622-pat00001

Ad is the amplitude of the vibration, and f d is the frequency of the vibration.

On the other hand, the transmission ultrasonic signal Tx

Figure 112015051035622-pat00002
And the reflected ultrasound signal Rx is expressed as
Figure 112015051035622-pat00003
. T is the amplitude of the transmitted ultrasound signal, and R is the amplitude of the reflected ultrasound signal. f T is the frequency of the transmitted ultrasonic signal, and f R is the frequency of the reflected ultrasonic signal.

The frequency (f R ) of the reflected ultrasonic signal to which the Doppler effect is applied according to the vibration of the container can be expressed by the following Equation (2).

Figure 112015051035622-pat00004

V a is the velocity at which the ultrasonic waves pass through the air, and V d is the velocity of the cooking vessel vibration. V d is expressed by the following equation (3).

Figure 112015051035622-pat00005

(2) is summarized using Equation (3), f R can be expressed as Equation (4) below.

Figure 112015051035622-pat00006

Equation (4)

Figure 112015051035622-pat00007
.

On the other hand, the Doppler effect due to vibration occurs in both directions. Therefore, the Doppler shift frequency of the signal received at the water boil sensing device 100 is R 2f. The water boil detection apparatus 100 can check the vessel vibration frequency by multiplying the transmitted ultrasonic signal by the reflected ultrasonic signal.

The water boil sensing apparatus 100 determines a vibration frequency f R of the cooking vessel 230 and compares the vibration frequency f R with a reference value 240. The water boil detection apparatus 100 can perform a fast Fourier transform (FFT) on the vibration frequency f R of the cooking vessel to easily grasp the frequency magnitude. The reference value can be selected according to the repeated experiment. The reference value may be different depending on the size of the cooking vessel, the capacity of the water, and the like.

When the water-boil-sensing apparatus 100 determines that the vibration frequency f R is greater than the reference value, the water-boil-state sensing apparatus 100 may inform the user of the boil-water state at step 250.

4 is another example of a flowchart for operation 300 of the water boil sensing apparatus. FIG. 4 is a diagram illustrating a state in which the water boiling state is detected based on the change in the speed of the ultrasonic wave due to the temperature change of the cooking vessel. 4, it is assumed that the distance between the water boil sensing apparatus 100 and the cooking vessel is constant.

The relation between the temperature of the ultrasonic medium and the ultrasonic velocity is approximately "ultrasonic velocity = (331 + 0.61 x temperature) ". The unit of speed is m / s and the temperature is based on Celsius temperature.

The water boil sensing apparatus 100 transmits a first transmission ultrasonic signal to the cooking vessel 310 and receives a first reflection ultrasonic signal reflected from the cooking vessel 320. The water-boil-sensing apparatus 100 determines the elapsed time between the time when the ultrasonic waves are transmitted and the time when the ultrasonic waves are received on the basis of the time when the first transmission ultrasonic signal is transmitted and the time when the first reflection ultrasonic signal is received. The time between when ultrasonic waves are transmitted and received is called elapsed time. The elapsed time that is measured first or the elapsed time that becomes the reference is called the first time. The water boil sensing apparatus 100 stores a first time (320). The reason that the water boil sensing apparatus 100 determines the elapsed time is for monitoring a change in the speed of the ultrasonic signal.

The water boil detection apparatus 100 confirms the change of the ultrasonic velocity by comparing the elapsed time of the ultrasonic waves measured after the first time. The water boil detection apparatus 100 again sends a second transmitted ultrasonic signal to the cooking vessel (330). The second transmission ultrasonic signal is an ultrasonic signal transmitted from the water boil sensing apparatus 100 after receiving the first ultrasonic ultrasonic signal. Thereafter, the water-boil-sensing apparatus 100 receives the second reflected ultrasound signal and determines the elapsed time based on the time of transmitting the second ultrasound signal and the time of receiving the second ultrasound signal (340). This elapsed time is called the second time.

In normal circumstances, the first and second times must be the same. The water boil sensing apparatus 100 sends ultrasonic waves to the cooking vessel at the same distance and receives reflected ultrasonic waves. However, when the cooking vessel is heated or the water boils, the first and second times may be different from each other. If the temperature of the medium through which the ultrasonic waves pass increases, the speed of the ultrasonic waves becomes faster. When the cooking vessel is heated or water is boiled, the temperature of the air around the cooking vessel rises.

It is assumed that the first time is measured before the cooking vessel is heated. It is assumed that the cooker then heats the cooking vessel containing the water. That is, the second time corresponds to the time measured after the cooking vessel starts to be heated. The water boil sensing apparatus 100 determines whether the difference between the first time and the second time is equal to or greater than the reference value by measuring (or repeatedly measuring) the second time (350). That is, if the second time is faster than the first time by the reference value, the water-boil-sensing apparatus 100 determines that water is boiling in the cooking vessel and can notify the user of the water in step 360. Here, the reference value may be an appropriate value through repeated experiments.

On the other hand, when the velocity change of the ultrasonic wave is used, it is possible to judge whether the water is boiling or not, and whether the container is overheated because the water is all swollen. 5 is an example of a graph showing a temperature change in a cooking vessel containing water.

In Fig. 5, the time t 0 corresponds to the time immediately before or immediately after the cooking vessel is heated, t 1 represents the time when water starts to boil in the cooking vessel, and at time t 2 , Time. When the cooking vessel is heated, the temperature gradually increases. When the water starts to boil, the cooking vessel is at 100 ° C., the boiling point of water at normal atmospheric pressure. Thereafter, when water is present in the cooking vessel, the temperature of the cooking vessel is rapidly raised when the water in the cooking vessel is completely eliminated while maintaining a constant temperature.

(1) The water boil detection apparatus 100 measures the elapsed time of the ultrasonic wave at the time point A. That is, the elapsed time of the point A becomes the first time. The point A is before the cooking vessel is heated or when the cooking vessel starts to be heated. The water-boil-sensing apparatus 100 preferably determines a first time at the time when heat is generated in the cooking apparatus. The water boil detection apparatus 100 can check the operation timing of the cooker with a sound sensor or can confirm the time when the cooking apparatus is heated by using an infrared camera. The water-boil-sensing apparatus 100 determines and stores the first time using ultrasonic waves when it is determined that heat is generated in the cooking utensil. Then, the water boil detection apparatus 100 measures the elapsed time (second time) of the ultrasonic wave at the time point B. The water boil detection apparatus 100 can compare the difference between the first time and the second time of the B time point to confirm that water is boiling in the cooking vessel.

(2) In addition, the water-boil-sensing apparatus 100 can compare the first time measured at the time point A with the second time measured at the time point C to confirm that the cooking vessel is abnormally heated to exceed 100 ° C Check the overheating condition of the cooking vessel). The reference value for checking the overheating state of the cooking vessel is different from the reference value for checking the state of water boiling. That is, the water boil detection apparatus 100 should have a first reference value for confirming the state of water boiling in advance and a second reference value (a value larger than the first reference value) for checking the overheating state of the cooking container.

(3) Further, the water boil detection apparatus 100 can determine the first time and the second time at regular time intervals. That is, if the difference between the first time and the second time is more than the reference value, the water boiling state or the overheating state of the cooking vessel may be checked while the first time and the second time are repeatedly measured in the continuous time. 5, the water-boil-water sensing apparatus 100 may use the first time of the first time point A and the second time point of the time point B, and then use the first time of the point B and the second time of the point C have.

Furthermore, the water-boil-water sensing apparatus 100 may use a combination of the method described in FIG. 3 and the method described in FIG. For example, in a situation where water is boiling in a cooking vessel, the cooking vessel is vibrated, and the temperature of the cooking appliance is maintained at a constant value. In addition, when the cooking vessel is filled with water and the cooking vessel is overheated, the vibration of the cooking vessel is reduced and the temperature of the cooking vessel is rapidly increased. By combining such information, the water-boil-water detecting apparatus 100 can check whether the water is boiled or overheated in the cooking vessel.

It should be noted that the present embodiment and the drawings attached hereto are only a part of the technical idea included in the above-described technology, and those skilled in the art will readily understand the technical ideas included in the above- It is to be understood that both variations and specific embodiments which can be deduced are included in the scope of the above-mentioned technical scope.

10: Cooking utensil 50: Cooking vessel
100: water boil detection device 110: ultrasonic transmission device
110A, 110B: an ultrasonic wave sending device 120: an ultrasonic wave receiving device
120A, 120B: Ultrasound receiver 130: Analyzer
140: memory 150: alarm device

Claims (10)

delete delete delete delete An ultrasonic dispensing device for dispensing a first transmission ultrasonic signal in the direction of a cooking container placed on a cooking device and then sending a second transmission ultrasonic signal in the direction of the cooking container;
An ultrasonic receiver for receiving a first reflected ultrasonic signal reflected from the cooking vessel and the first reflected ultrasonic signal and a second reflected ultrasonic signal reflected from the cooking vessel to return the first ultrasonic signal; And
The first reflected ultrasonic signal is transmitted and the first reflected ultrasonic signal is received and a second time when the second transmitted ultrasonic signal is transmitted and the second reflected ultrasonic signal is received, And an analysis device for determining whether the cooking vessel is boiling water,
Wherein the difference is caused by a temperature rise of the cooking vessel after the first transmission ultrasonic signal is transmitted and a temperature change of the medium due to a rise in temperature in which water is boiled in the cooking vessel. delete 6. The method of claim 5,
Wherein the analyzer determines that the water is boiling in the cooking vessel when the difference between the first time and the second time is equal to or greater than a reference value. 6. The method of claim 5,
Wherein the analyzer determines that water is boiling in the cooking container when the difference between the velocity of the first reflected ultrasonic signal and the velocity of the second reflected ultrasonic signal is greater than or equal to a reference value. 6. The method of claim 5,
Wherein the distance between the cooking vessel and the ultrasonic dispensing apparatus and the distance between the cooking vessel and the ultrasonic receiving apparatus are fixed. 6. The method of claim 5,
Wherein the analyzer determines whether the cooking vessel is overheat based on the first time and the second time.
KR1020150074232A 2015-05-27 2015-05-27 Boil and boil dry detection apparatus KR101849099B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3767182A1 (en) 2019-07-19 2021-01-20 LG Electronics Inc. Method and heating apparatus for estimating status of heated object

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009288164A (en) * 2008-05-30 2009-12-10 Toshiba Corp Vibration monitoring device and monitoring method
JP2012176289A (en) 2005-01-21 2012-09-13 Chikayoshi Sumi Displacement measuring method and device

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9354207B2 (en) 2012-08-22 2016-05-31 Whirlpool Corporation Boil and boil-dry detection methods for cooking appliances using vibration sensors

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012176289A (en) 2005-01-21 2012-09-13 Chikayoshi Sumi Displacement measuring method and device
JP2009288164A (en) * 2008-05-30 2009-12-10 Toshiba Corp Vibration monitoring device and monitoring method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3767182A1 (en) 2019-07-19 2021-01-20 LG Electronics Inc. Method and heating apparatus for estimating status of heated object
US11759043B2 (en) 2019-07-19 2023-09-19 Lg Electronics Inc. Method and heating apparatus for estimating status of heated object

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