RU2808057C1 - Temperature measurement probe and system - Google Patents

Abstract

FIELD: measurement equipment.

SUBSTANCE: invention relates to the field of thermometry and can be used to measure the temperature of the core of a food product during cooking. The claimed wireless temperature monitoring probe includes a probe for insertion into the object for which the core temperature is to be monitored, and a head at the proximal end of the probe. The sensor inductor is located in the head and is used for wireless interrogation by an external detector unit to determine the core temperature. The axis of the probe is not in the plane of the inductor in the head, for example, so there is a bend between them. This makes it easier to insert the probe while maintaining the desired head orientation, particularly to ensure proper communication with the remote detector unit. In addition, this allows the head to be positioned relative to the object so that the probe takes up a minimum amount of space.

EFFECT: improved accuracy of the obtained data while simplifying the use of the device.

15 cl, 8 dwg

Description

FIELD OF THE INVENTION

This invention relates to a probe and system for measuring temperature, for example for measuring the core temperature of a food product during cooking.

BACKGROUND OF THE ART

Many cooking and baking devices use interactive recipes to ensure optimal taste and nutrition in your prepared meals.

For these devices, it is often important to measure the temperature of the core of the food product. As an example, it is well known that the temperature of a beef steak can be controlled during cooking to achieve a desired degree of doneness, such as medium, medium, etc. Likewise, it is also useful to accurately measure the doneness of other types of food, such as vegetables.

There are a number of disadvantages associated with currently available temperature measurement methods. For example, some temperature sensors require the use of a bulky cable system, which is awkward to use and can make it difficult for the user to conveniently and correctly operate the temperature sensor. As another example, some temperature sensors require the use of batteries, which can be problematic in terms of installation and replacement.

Consumer reviews of wired temperature sensors have been largely negative, and accordingly, there is a demand for practical wireless temperature measurement solutions. However, currently available wireless temperature measurement solutions typically involve wireless technologies such as Wi-Fi and Bluetooth, and they are typically limited to a small operating temperature range that may be unsuitable or insufficient for food preparation (e.g., frying, baking, etc.).

Other types of wireless temperature sensors currently available include technologies based on the use of quartz crystals and/or surface acoustic waves, which significantly increase the costs associated with manufacturing and maintenance.

A cost-effective wireless temperature sensor will be greatly preferred by consumers in terms of ease of use as well as achieving the desired level of taste and healthiness of the resulting cooked food products.

WO 2021/058390 discloses a temperature probe that includes a resonant circuit, the resonant circuit having a temperature-dependent resonant frequency based on a capacitor having a temperature-dependent capacitance. The detector unit is configured to interface with the resonant circuit to receive a response associated with the current resonant frequency of the resonant circuit. This probe eliminates the need for a wired connection between the sensing element and the detector unit. Instead, a wireless inductive coupling is established between the resonant circuit and the detector unit. The control unit determines the current resonant frequency of the resonant circuit based on the response received and thereby determines the temperature of the probe.

The detector unit contains a transmitter-receiver coil and interacts with the resonant circuit, for example, by driving the transmitter-receiver coil to perform a frequency sweep to excite the resonant circuit in the sensing element.

The problem with using inductive coupling is that the coil of the resonant circuit must be parallel to the coil of the detector unit in order to correct the functioning of the system. The core temperature probe also requires a core insertion portion for the product to be monitored and an outer handle portion, which may, for example, include an inductive coupling coil. The probe thus takes up space on the cooking surface or in the cooking chamber.

DISCLOSURE OF THE INVENTION

The present invention is defined by the claims.

By way of example, in accordance with one aspect of the present invention, there is provided a wireless temperature monitoring probe comprising:

a probe for insertion into an object for which the core temperature needs to be monitored, the probe having a temperature control area;

a head at the proximal end of the probe, with the head located outside the object; And

a circuit having a temperature-dependent characteristic, the circuit including a sensor inductor for wirelessly interrogating an external detector unit to thereby determine a temperature in a temperature control region,

wherein the sensor inductor is located in the head (306),

and the probe has an elongated axis, which is offset from the plane of the sensor inductor.

This temperature probe has a probe for insertion into an object, such as a food item to be cooked, and an external head. The tip of the probe that is inserted into the object can be thought of as the far end, and the opposite end (where the head is connected) is the near end. The extended axis of the probe and the head do not lie in the same plane, so there is a bend between them. This makes it easier to insert the probe while maintaining the desired head orientation, particularly to ensure proper communication with the remote detector unit. In addition, this allows the head to be positioned relative to the object so that the probe takes up a minimum amount of space.

The bend is, for example, from 90 to 180 degrees, for example from 135 to 180 degrees, for example from 160 to 180 degrees. A U-shaped bend or almost a U-shaped bend is formed. The probe can then be inserted from the side (horizontally), with the head positioned above the probe, also in a horizontal plane. This horizontal orientation of the head and/or probe is, for example, the desired orientation for interrogation by the detector unit.

Since the sensor inductor is located in the head, the orientation of the head is important to allow interrogation by the external detector unit. The head can be held by hand in a desired orientation (eg, horizontal), and the probe can be inserted into the object to maintain that desired orientation. For example, the head may be mounted flat (horizontal) over the top of the object.

The minimum distance between the end of the probe inserted into the object and the head, for example, is in the range of 25 mm to 30 mm. When a U-bend is provided, this distance, for example, corresponds to the depth to which the end of the stylus is inserted into the object.

The diameter of the stylus is, for example, in the range from 2 mm to 6 mm. This allows space for any circuit components that need to be made inside the probe, such as a temperature-sensitive component such as a capacitor, while preventing excessive damage to the object by inserting the probe.

The length of the probe to be inserted into the object is, for example, in the range from 25 mm to 60 mm.

The circuit, for example, contains one or more components with temperature-dependent characteristics. The components and the sensor inductor together form a resonant circuit.

Components with temperature-dependent characteristics, for example, include a capacitor with a temperature-dependent capacitance and/or a thermistor with a temperature-dependent resistance and/or an inductor with a temperature-dependent inductance. Thus, passive temperature-dependent circuit components are used to form a temperature-dependent impedance with the inductance sensor coil. This temperature-dependent impedance results in a temperature-dependent resonant frequency.

The resonant frequency of this circuit can then be measured externally by a detector unit to determine the temperature.

Temperature-sensitive components are preferably located in the stylus, for example near the tip of the stylus.

The probe may be hinged to the head. This allows you to adjust the orientation of the head after inserting the stylus. The probe may comprise a straight section and a curved section, hingedly connected to each other. This allows further adjustment of the overall shape of the probe.

The temperature control probe is preferably designed to monitor the core temperature of the food object during cooking.

The invention further provides a wireless temperature control system comprising:

a temperature control probe as defined above; And

a detector unit containing a sensing coil for inductive coupling with the sensor inductor and detection circuitry.

The detector unit provides remote control of the probe circuit for temperature monitoring using inductive coupling. Thus, the probe does not require a power source. The detector unit can be built into a cooking appliance.

The detection circuit, for example, includes a frequency sweep circuit and a processor for determining the resonant frequency of the temperature probe circuit.

The invention also provides a cooking apparatus comprising a wireless temperature control system as defined above, wherein the cooking apparatus comprises a housing and wherein a detector unit sensing coil is incorporated into a portion of the housing.

The detector unit's sensing coil can be built into the housing cover.

These and other aspects of the present invention will be obvious and explained with reference to the embodiment(s) described below.

BRIEF DESCRIPTION OF THE DRAWINGS

For a better understanding of the present invention and to more clearly explain how it may be practiced, reference will now be made, by way of example only, to the accompanying drawings, in which:

in fig. 1 is a block diagram of a known wireless temperature control system;

in fig. 2 shows an embodiment of the system shown in FIG. 1.

in fig. Figure 3 shows an example of a sensor probe design;

in fig. 4 shows the bend more clearly and shows the bend angle;

in fig. 5 and 6 show one detailed example with dimensions;

in fig. 7 shows a second example of a sensor probe design; And

in fig. Figure 8 shows a third example of a sensor probe design.

IMPLEMENTATION OF THE INVENTION

The present invention will be described with reference to the figures.

It should be understood that while the detailed description and specific examples provide examples of embodiments of devices, systems and methods, they are intended solely for illustrative purposes and are not intended to limit the scope of the present invention. These and other features, aspects and advantages of the devices, systems and methods of the present invention will become more apparent from the following description, the accompanying claims and the accompanying drawings. It should be understood that the figures are only schematic and are not depicted to scale. It should also be understood that like reference numerals are used throughout the figures to designate the same or similar parts.

The invention provides a wireless temperature monitoring probe comprising a probe for insertion into an object for which the core temperature is to be monitored and a head at the proximal end of the probe. The sensor inductor is located in the head and is used for wireless interrogation by an external detector unit to determine the core temperature. The extended axis of the stylus is not in the plane of the head, for example, so there is a bend between them. This allows the head to be positioned relative to the object, saving space, and makes it easier to properly align the head for proper interrogation by the external detector unit.

The invention relates to a wireless temperature probe and, in particular, to the use of inductive coupling between the probe and a remote detector unit. By way of example, a type of wireless temperature sensor as described in WO 2021/058390 will first be described. Further details can be found in WO 2021/058390, but the invention can also be applied to other types of wireless temperature probes with other variations of temperature-sensitive circuit components.

Figures 1 and 2 are taken from WO 2021/058390.

In fig. 1 shows a block diagram of a wireless temperature monitoring system 100 that can be used to measure the temperature of an object, such as the temperature of the core of a food product during cooking.

As illustrated in FIG. 1, system 100 includes a sensing probe 110 configured to be inserted into an object. For example, the sensing probe 110 may be inserted into a solid food product such as a potato or piece of meat. Sensing probe 110 includes a resonant circuit 112 (eg, an LC circuit) that has a temperature-dependent resonant frequency. In one example, resonant circuit 112 includes a capacitor 114 that has a temperature coefficient of its capacitance. However, other temperature-sensitive components such as thermistors can be used as a supplement or alternative. In some embodiments, the temperature coefficients of the components may be present within a specified temperature range corresponding to the expected temperature range of the object.

As an example of the temperature dependent capacitor 114, the capacitor may be a ceramic capacitor and may comprise a Y5V (dielectric) material. An advantage may be provided by using ceramic capacitors containing Y5V material in the system 100, since these types of capacitors typically have the advantageous property that allows the resonant circuit 112 to change its properties depending on the surrounding temperature. This change in properties allows you to determine the temperature of the object.

In more detail, in multilayer ceramic capacitors, the insulating material between the electrodes (also known as the dielectric material) has a large influence on the resulting capacitance of the capacitor. The properties of a dielectric material vary with temperature. This is generally an unwanted parasitic effect in an electronic circuit, but in this case this particular effect allows the temperature of the capacitor to be estimated or determined.

In addition, when the sensing probe 110 is inserted into an object, the capacitor 114 can be protected from overheating by the object. For example, capacitor 114 may be protected from overheating once sensing probe 110 is inserted into a food product that is placed inside the baking oven.

Although this is not shown in FIG. 1, in some examples, system 100 may include one or more additional sensing probes. In such cases, the sensing probe 110 may be referred to as the “first sensing probe,” and the one or more additional sensing probes may be referred to collectively as “additional sensing probe(s).” In these embodiments, each of the one or more additional sensing probes may include a corresponding resonant circuit, and each of the one or more additional sensing probes may be inserted into or placed adjacent to the object.

Each of the respective resonant circuits of one or more additional sensing probes may have a different temperature-dependent resonant frequency from each other. In addition, the temperature-dependent resonant frequency of each of the resonant circuits may be different from the temperature-dependent resonant frequency of the resonant circuit of the first sensing probe 110.

In addition, the system 100 includes a detector block 120. The detector block 120 is configured to interact with the resonant circuit 112 to receive a response associated with the current resonant frequency of the resonant circuit 112.

The detector unit 120, in particular, contains a transmitter-receiver coil. The interface between the sensing probe 110 and the detector block 120 comprises magnetic coupling between the detector block 120 and the resonant circuit 112. In more detail, magnetic coupling can be induced between the transmitter-receiver coil of the detector block 120 and the resonant circuit 112 when the sensing probe 110 is located in the vicinity of the detector block 120.

In addition, the detector unit 120 may be configured to interact with the resonant circuit 112 by controlling the transmitter-receiver coil to perform a frequency sweep to drive the resonant circuit 112 in the sensing probe 110. This control is implemented by the control unit 130, which functions as a detection circuit. The frequency sweep may be a step sweep comprising a plurality of individual steps, each associated with a different frequency band. The detector unit 120 may be configured to perform each step in the frequency sweep by transmitting a corresponding RF stimulus signal to the resonance circuit 112 of the sensing probe 110, and the resonance circuit 112 may be configured to transmit a response signal for each step in the sweep as a result of the excitation.

The corresponding RF stimulation signal may be in the frequency range from 10 kHz to 1 MHz. Other frequency ranges and values are possible depending on the type of circuit used as resonant circuit 112.

As noted above, in some examples, system 100 may include one or more additional sensing probes, each of which includes a corresponding resonant circuit. In these embodiments, the detector unit 120 may be configured to interface with each of the resonant circuits of the additional sensing probe(s) and the first sensing probe 110 to receive a response associated with the current resonant frequency of the corresponding resonant circuit. Thus, in these embodiments, a corresponding response can be obtained for each of the resonant circuits associated with the first sensing probe and the additional sensing probe(s).

Although the sensing probe 110 and the detector unit 120 are part of the system 100, the sensing probe 110 and the detector unit 120 are not physically connected. Therefore, the temperature probe is wireless. It also does not require a power supply and is thus a passive circuit, but can be polled remotely using the inductive coupling mentioned above.

The sensing probe 110 and the control unit 130 may also not be physically connected. Thus, during operation of the system 100, the sensing probe 110 can be wirelessly inserted into an object, which in turn improves the usability and flexibility of the system 100 as a whole. In addition, because the sensing probe 110 can be physically disconnected from the rest of the components of the system 100, the sensing probe 110 can be easily stored, replaced, and cleaned.

The control unit 130 is configured to determine the current resonant frequency of the resonant circuit 112 based on the received response. The control unit 130 is also configured to determine the temperature of an object based on the determined current resonant frequency of the resonant circuit. In the appropriate temperature range, the capacitor is selected such that there is a strong correlation between the temperature and the resonant frequency of the resonant circuit 112. Thus, determining the temperature of the object is based on this correlation. In addition, since a change in the temperature surrounding the capacitor 114 of the resonant circuit 112 causes a shift in the resonant frequency of the resonant circuit 112, a shift in the resonant frequency indicates a change in the temperature surrounding the capacitor 114.

Based on preliminary test measurements, depending on the material used in the capacitor 114 and/or the type of capacitor 114 used in the resonant circuit 112, the system 100 may have an operating temperature range from 10 to 100°C. In some examples, sensing probe 110 may be configured such that when the temperature in capacitor 114 exceeds a predetermined value (eg, 120°C), a shutoff mechanism is configured to prevent damage to sensing probe 110 and/or remaining components in system 100 .

As discussed above, resonant circuit 112 may be configured to provide a response for each step in a step sweep. To this end, control unit 130 determines the current resonant frequency of resonant circuit 112 by processing response signals from resonant circuit 112. Specifically, control unit 130 may determine the current resonant frequency of resonant circuit 112 based on corresponding resistance values and/or measured frequency-dependent frequency values. response signals from resonant circuit 112.

When using a plurality of sensing probes, the control unit 130 may be configured to determine the temperature of various parts of an object based on a determined current resonant frequency of the resonant circuit of the corresponding plurality of sensing probes. The part of the object corresponding to the corresponding additional sensing probe may be a partial volume immediately adjacent to the location in which the corresponding additional sensing probe is located.

The control unit 130 generally controls the operation of the system 100. The control unit 130 may include one or more processors, processing units, multi-core processors, or modules that are configured or programmed to control the system 100. In particular implementations, the control unit 130 may comprise a plurality of software and/or hardware modules, each of which is configured to implement or to implement individual or multiple steps of the method described herein.

The system 100 may also include a display unit 140 configured to display a specific temperature of an object.

In fig. 2 shows an implementation of the system of FIG. 1. System 100 includes a sensing probe 110, a detector unit, and a control unit 130. The detector unit includes a sensing coil 122.

The sensitive probe 110 is not physically connected to the detector unit and the control unit 130. The sensing probe 110 has a probe 114 at one end of the sensing probe 110 to allow the sensing probe 110 to be inserted into an object, such as a food product such as a piece of meat or a potato.

The resonant circuit 112 is shown as an inductor L, which is a sensor inductor for wireless interrogation by an external detector unit and a temperature-dependent capacitor C. Thus, the LC circuit 112 has a temperature-dependent resonant frequency. Resonant circuit 112, for example, is encapsulated within a sensing probe. Capacitor C has a temperature coefficient within a given range.

The detection coil 122 of the detector unit is configured to inductively couple with the sensor inductor coil L and the detection circuit 130 to analyze the response from the resonant circuit 112. The detector unit thus interacts with the resonant circuit 112 to receive a response associated with the current resonant frequency of the resonant circuit 112. The magnetic coupling M between the detector unit 120 and the resonant circuit 112 resulting from the interaction between these two components is represented by the lightning bolt icon in FIG. 2. The resonant circuit 112 of the sensing probe 110 is placed within the magnetic field generated by the transmitter-receiver coil of the detector unit 120, which results in the formation of a magnetic coupling M between these components.

This system is known to the extent described above, with a capacitor being used as the temperature dependent component. This invention relates in particular to the design of a sensor probe.

To obtain the desired inductive coupling between the sensor inductor coil L and the detector unit sensing coil 122, the two coils should preferably be in parallel planes. In addition, the sensor inductor L should not be too close to adjacent metal parts.

In fig. Figure 3 shows an example of a sensor probe design for monitoring. The temperature control probe 300 includes a probe 302 for insertion into an object (eg, a food product) for which the core temperature needs to be monitored. The stylus is made elongated with an elongated axis 305. The main portion of the stylus that is to be inserted into the object is, for example, straight, therefore with a linear elongated axis, but it can also be curved. The direction of the stylus and the extended axis can then be considered as the average of the tangent to the curvature of the stylus along the length of the stylus and therefore the overall direction of the stylus.

The probe has a temperature control region, such as an area 304 near the distal tip of the probe. The head 306 is located at the proximal end of the stylus, opposite the tip, and the head 306 is designed to remain outside the object.

The above-described circuit having a temperature-dependent characteristic is formed within the sensing probe 300.

In the preferred example, a capacitor C is formed in the probe 302 in the temperature control region 304, and a sensor inductor L is formed in the head 306. In the example shown, the head has a disk shape corresponding to the shape of the sensor inductor. This allows a larger sensor coil to be formed since it does not need to be inserted into the object.

The elongated probe axis 305 is offset from the plane of the sensor inductor in head 306. Thus, instead of forming a linear probe with a probe at one end and a head at the other, there is a bend 308 between probe 302 and head 306. This means that the sensing probe occupies less of the outer space after insertion of the probe, since the head may be located closer or more preferably relative to the product. This means in particular that the probe takes up less lateral space around the object, which may be limited in the case of a food product inside the cooking chamber of an oven or fryer, etc. This also means that distance can be maintained from metal parts such as walls cooking chamber, by installing the head on the top of the object.

By positioning the head against the object, objects can be packed more tightly, such as food in the cooking chamber. By placing the head on top of the object (where the head contains the sensor coil), communication between the sensor coil and the sensing coil located above can be improved.

In fig. 3 shows a reinforcing bridge 310 that also restricts insertion of the probe.

The bend 308 preferably has an angle between 90 and 180 degrees (inclusive). For example, a 90-degree bend allows the probe to be inserted downward while the head remains flat on top of the object. This is suitable for thick items such as potatoes. The almost 180 degree bend allows the stylus to be inserted laterally with the head on top. This is suitable for thinner items such as steak.

The bend 308 between the stylus and the head facilitates insertion of the stylus while maintaining the desired orientation of the stylus and/or head, particularly to ensure proper communication with the remote detector unit.

Because the head contains the sensor coil, the orientation of the sensor coil must be selected. For example, the sensing coil of the detector unit may be installed in the lid of the cooking apparatus in a horizontal plane (when the cooking apparatus is installed on a horizontal surface), and then the head should also be oriented horizontally.

In fig. 4 shows the bending angle α. The bend α is, for example, 90 to 180 degrees as mentioned above, for example 135 to 180 degrees, for example 160 to 180 degrees. The example shown is almost a U-bend so that the stylus can be inserted from the side (horizontally) with the head above the stylus also in a horizontal plane.

The diameter D of the stylus (shown in Figure 3) is, for example, in the range from 2 mm to 6 mm. This allows space for any circuit components that must be formed within the probe, particularly the capacitor and/or other temperature-sensitive passive components, while preventing excessive damage to the object.

The minimum distance S between the end of the probe 302, which is to be inserted into the object, and the head 306, for example, is in the range of 25 mm to 30 mm. When a U-bend is provided, this distance, for example, corresponds to the depth (in the vertical direction) at which the end of the stylus is inserted into the object.

The length L of the probe 302 to be inserted into the object is, for example, in the range of 25 mm to 60 mm.

In fig. 5 and 6 show one detailed example with dimensions. In fig. 5 is a top view of head 306, and FIG. 6 is a side cross-sectional view along line A-A of FIG. 5.

In this example, the angle α is 172 degrees (so the head and stylus are at 8 degrees). The head has a diameter of 40 mm and the total length of the probe is 60 mm. Probe diameter 6.0 mm, probe length 48 mm, head thickness 8.0 mm.

As shown, capacitor C is at the tip of the probe and coil L of the probe is in the head. The food product is also shown as 60.

In fig. 7 shows a second example of a sensor probe design in which the probe 302 (integral with the bend 308) is pivotally mounted on the head 306 at connection 320. This allows the orientation of the head, and therefore the sensor inductor, to be adjusted after the probe 302 is inserted into the product. .

In fig. 8 shows a third example of a sensor design in which there are two rotary joints 320a, 320b. The head 306 is pivotally connected to the bend 308 at the first connection 320a, and the bend 308 is pivotally connected to the stylus 302 at the second connection 320b. Thus, the probe has a separate straight section and a curved section, hingedly connected to each other. This allows you to adjust the orientation of the head as well as adjust the bend orientation. This means that the probe can be configured to adapt to the outer contour of the product into which the probe is inserted, resulting in a compact fit on the product.

The entire system 100 may be integrated into a food preparation device or a general kitchen temperature measuring device. For example, the system may be implemented in a deep fryer, baking oven, grill, stirrer or steamer, etc. The sensing probe 110 is designed to be inserted into a food product in a food preparation device. The present invention can be used when the temperature of the core of a food product is to be used in the operation of a kitchen appliance.

However, the system 100 may be implemented in other fields, including medicine, healthcare, process control, etc., in which a passive temperature sensing method may provide an advantage.

Other variations of the disclosed embodiments may be understood and implemented by those skilled in the art through practice of the claimed invention upon examination of the accompanying drawings, description, and appended claims. In the claims, the word “comprising” does not exclude the presence of other elements or steps, and the grammatical indicators of the singular do not exclude the plural.

The fact that certain measures are mentioned in mutually distinct dependent claims does not mean that a combination of these measures cannot be used to advantage.

If the term “adapted to” is used in a claim or description, it should be noted that this term is equivalent to the term “capable of.”

No reference designation in the claims should be construed as limiting its scope.

Claims (22)

1. Wireless probe (300) for temperature monitoring, containing: a probe (302) for insertion into an object for which the core temperature needs to be monitored, the probe having a temperature control area (304); a head (306) at the proximal end of the probe (302), the head (306) being designed to be outside the object; a circuit (L, C) having a temperature-dependent characteristic, said circuit including a sensor inductor (L) for wireless interrogation by an external detector unit to thereby determine the temperature in the temperature control region, wherein the sensor inductor is located in the head (306), and the probe has an elongated axis, which is offset from the plane of the sensor inductor. 2. A temperature control probe according to claim 1, in which there is a bend between the elongated axis of the probe and the plane of the sensor inductor from 90 to 180 degrees, for example, from 135 to 180 degrees, for example, from 160 to 180 degrees. 3. Probe for temperature control according to any one of paragraphs. 1, 2, in which the minimum distance (S) between the end of the probe inserted into the object and the head is in the range from 25 mm to 30 mm. 4. Probe for temperature control according to any one of paragraphs. 1-3, in which the diameter (D) of the probe is in the range from 2 mm to 6 mm. 5. Probe for temperature control according to any one of paragraphs. 1-4, in which the length (L) of the probe inserted into the object is in the range from 25 mm to 60 mm. 6. Probe for temperature control according to any one of paragraphs. 1-5, wherein the circuit further comprises one or more components with temperature-dependent characteristics, wherein the components and the sensor inductor together form a resonant circuit. 7. The temperature monitoring probe of claim 6, wherein the one or more temperature-sensitive components comprises a temperature-dependent capacitor and/or a temperature-dependent thermistor. 8. The temperature control probe of claim 7, wherein one or more components with temperature-dependent characteristics are contained in the probe. 9. Probe for temperature control according to any one of paragraphs. 1-8, in which the probe is hinged to the head. 10. The temperature monitoring probe according to claim 9, wherein the probe 302 includes a straight portion and a curved portion hinged to each other. 11. Probe for temperature control according to any one of paragraphs. 1-10 to control the core temperature of the food product during cooking. 12. Wireless temperature control system containing: probe (300) for temperature control according to any one of claims. 1-11 and a detector unit (120) containing a sensing coil for inductive coupling with a sensor inductor and a detection circuit (130). 13. The system of claim 12, wherein the detection circuit comprises a frequency sweep circuit and a processor for determining the resonant frequency of the temperature probe circuit. 14. A cooking apparatus comprising a wireless temperature control system according to claim 12 or 13, wherein the cooking apparatus comprises a housing, and wherein a sensing coil of the detector unit is built into a portion of the housing. 15. The cooking appliance according to claim 14, in which the sensing coil of the detector unit is built into the housing cover.