US20170280518A1 - Microwave oven and thawing control method and device for the same - Google Patents

Microwave oven and thawing control method and device for the same Download PDF

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Publication number
US20170280518A1
US20170280518A1 US15/514,231 US201515514231A US2017280518A1 US 20170280518 A1 US20170280518 A1 US 20170280518A1 US 201515514231 A US201515514231 A US 201515514231A US 2017280518 A1 US2017280518 A1 US 2017280518A1
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Prior art keywords
thawed
thawing
temperature
food
microwave oven
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Abandoned
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US15/514,231
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English (en)
Inventor
Xiangwei Tang
Yuze JIA
Yan Li
Chun LUAN
Dawen Sun
Zhong Han
Xinan ZENG
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Midea Group Co Ltd
Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
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Midea Group Co Ltd
Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
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Publication date
Priority claimed from CN201410499543.2A external-priority patent/CN104235903A/zh
Priority claimed from CN201410499499.5A external-priority patent/CN104235902B/zh
Priority claimed from CN201410499395.4A external-priority patent/CN104235901A/zh
Priority claimed from CN201410510143.7A external-priority patent/CN104266236A/zh
Priority claimed from CN201410508374.4A external-priority patent/CN104235904A/zh
Application filed by Midea Group Co Ltd, Guangdong Midea Kitchen Appliances Manufacturing Co Ltd filed Critical Midea Group Co Ltd
Publication of US20170280518A1 publication Critical patent/US20170280518A1/en
Assigned to MIDEA GROUP CO., LTD., GUANGDONG MIDEA KITCHEN APPLIANCES MANUFACTURING CO., LTD. reassignment MIDEA GROUP CO., LTD. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: HAN, Zhong, JIA, Yuze, LI, YAN, LUAN, Chun, SUN, Dawen, TANG, Xiangwei, ZENG, Xinan
Abandoned legal-status Critical Current

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    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/66—Circuits
    • H05B6/68—Circuits for monitoring or control
    • H05B6/688—Circuits for monitoring or control for thawing
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/02—Stoves or ranges heated by electric energy using microwaves
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
    • H05B6/645—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using temperature sensors
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
    • H05B6/645—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using temperature sensors
    • H05B6/6455—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using temperature sensors the sensors being infrared detectors
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
    • H05B6/6464—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using weight sensors
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/72—Radiators or antennas
    • H05B6/725—Rotatable antennas
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02B—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO BUILDINGS, e.g. HOUSING, HOUSE APPLIANCES OR RELATED END-USER APPLICATIONS
    • Y02B40/00—Technologies aiming at improving the efficiency of home appliances, e.g. induction cooking or efficient technologies for refrigerators, freezers or dish washers

Definitions

  • the present disclosure relates to a technology field of household appliances, and more particularly to a thawing control method for a microwave oven, and a thawing control device for a microwave oven and a microwave oven.
  • microwave ovens of most brands have following problems. ⁇ circle around (1) ⁇ A period of thawing is long, in which the longest period is 27′17′′. ⁇ circle around (2) ⁇ There is the cooked discoloration. ⁇ circle around (3) ⁇ A temperature difference is too large, in which the largest temperature difference reaches 69.2° C. The reason for occurring these problems is that an optimal temperature at thawing endpoint is not defined, thus lacking research on thawing procedures (such as firepower and period), and resulting in non-ideal effect of thawing. Therefore, it is urgent to research and improve the optimal temperature at thawing endpoint and a control method for thawing food by a microwave oven.
  • a thawing control method for a microwave oven including: S 1 , receiving a thawing instruction; S 2 , starting a thawing; and S 3 , controlling a thawing condition, to maintain a temperature of food in the microwave oven in ⁇ 3° C. ⁇ 0° C.
  • a thawing control device for a microwave oven including: a processor; and a memory for storing instructions executable by the processor, in which the processor is configured to: receive a thawing instruction; start a thawing; and control a thawing condition, to maintain a temperature of food in the microwave oven in ⁇ 3° C. ⁇ 0° C.
  • a microwave oven including an oven body, in which an oven chamber is limited inside the oven body, and food is adaptive to be placed in the oven chamber; a control panel, disposed on the oven body, and having a key for thawing and a key for starting; a microwave generator, disposed in the oven body, and configured to emit microwaves to the oven chamber to thaw the food; a controller, configured to execute: receiving a thawing instruction; starting a thawing; and controlling a thawing condition, to maintain a temperature of food in the microwave oven in ⁇ 3° C. ⁇ 0° C.
  • FIG. 1 is a flow chart of a thawing control method for a microwave oven according to an embodiment of the present disclosure
  • FIG. 2 is a schematic diagram of 12 points selected when detecting a temperature of food according to an embodiment of the present disclosure
  • FIG. 3 is a schematic diagram of a temperature curve of meat when a microwave oven thaws the meat according to an embodiment of the present disclosure
  • FIG. 4 ( a ) is a schematic diagram of temperature differences of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 4 ( b ) is a schematic diagram of temperature differences of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 4 ( c ) is a schematic diagram of temperature differences of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 4 ( d ) is a schematic diagram of temperature differences of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 5 ( a ) is a schematic diagram of purge losses of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 5 ( b ) is a schematic diagram of purge losses of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 5 ( c ) is a schematic diagram of purge losses of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 5 ( d ) is a schematic diagram of purge losses of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 6 ( a ) is a schematic diagram of protein contents of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 6 ( b ) is a schematic diagram of protein contents of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 6 ( c ) is a schematic diagram of protein contents of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 6 ( d ) is a schematic diagram of protein contents of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 7 ( a ) is a schematic diagram of water contents of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 7 ( b ) is a schematic diagram of water contents of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 7 ( c ) is a schematic diagram of water contents of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 7 ( d ) is a schematic diagram of water contents of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 8 ( a ) is a schematic diagram of shear forces of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 8 ( b ) is a schematic diagram of shear forces of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 8 ( c ) is a schematic diagram of shear forces of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 8 ( d ) is a schematic diagram of shear forces of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 9 ( a ) is a schematic diagram of yellowness of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 9 ( b ) is a schematic diagram of yellowness of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 9 ( c ) is a schematic diagram of yellowness of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 9 ( d ) is a schematic diagram of yellowness of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 10 ( a ) is a schematic diagram of aerobic plate counts of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 10 ( b ) is a schematic diagram of aerobic plate counts of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 10 ( c ) is a schematic diagram of aerobic plate counts of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 10 ( d ) is a schematic diagram of aerobic plate counts of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 11 is a schematic diagram of thawing speeds of different food with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 12 is a block diagram of a thawing control device for a microwave oven according to an embodiment of the present disclosure
  • FIG. 13 is a flow chart of a thawing control method for a microwave oven according to another embodiment of the present disclosure.
  • FIG. 14 is a block diagram of a thawing control device for a microwave oven according to another embodiment of the present disclosure.
  • FIG. 15 is a flow chart of a thawing control method for a microwave oven according to an embodiment of the present disclosure
  • FIG. 16 ( a ) is a schematic diagram of temperature differences of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 16 ( b ) is a schematic diagram of temperature differences of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 16 ( c ) is a schematic diagram of temperature differences of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 16 ( d ) is a schematic diagram of temperature differences of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 17 ( a ) is a schematic diagram of purge losses of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 17 ( b ) is a schematic diagram of purge losses of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 17 ( c ) is a schematic diagram of purge losses of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 17 ( d ) is a schematic diagram of purge losses of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 18 ( a ) is a schematic diagram of protein contents of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 18 ( b ) is a schematic diagram of protein contents of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 18 ( c ) is a schematic diagram of protein contents of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 18 ( d ) is a schematic diagram of protein contents of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 19 ( a ) is a schematic diagram of water contents of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 19 ( b ) is a schematic diagram of water contents of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 19 ( c ) is a schematic diagram of water contents of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 19 ( d ) is a schematic diagram of water contents of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 20 ( a ) is a schematic diagram of shear forces of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 20 ( b ) is a schematic diagram of shear forces of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 20 ( c ) is a schematic diagram of shear forces of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 20 ( d ) is a schematic diagram of shear forces of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 21 ( a ) is a schematic diagram of yellowness of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 21 ( b ) is a schematic diagram of yellowness of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 21 ( c ) is a schematic diagram of yellowness of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 21 ( d ) is a schematic diagram of yellowness of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 22 ( a ) is a schematic diagram of aerobic plate counts of pork tenderloin with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 22 ( b ) is a schematic diagram of aerobic plate counts of fish with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 22 ( c ) is a schematic diagram of aerobic plate counts of chicken with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 22 ( d ) is a schematic diagram of aerobic plate counts of beef with different weights thawed at different temperatures at thawing endpoint according to an embodiment of the present disclosure
  • FIG. 23 is a block diagram of a thawing control device for a microwave oven according to an embodiment of the present disclosure.
  • FIG. 24 is a flow chart of a thawing control method for a microwave oven according to another embodiment of the present disclosure.
  • FIG. 25 is a block diagram of a thawing control device for a microwave oven according to another embodiment of the present disclosure.
  • FIG. 26 is a flow chart of a thawing control method for a microwave oven according to an embodiment of the present disclosure
  • FIG. 27 is a schematic diagram of thawing food to be thawed with a plurality of firepower levels successively in a total period T of thawing according to an embodiment of the present disclosure
  • FIG. 28 is a block diagram of a microwave oven according to an embodiment of the present disclosure.
  • FIG. 29 a is a schematic diagram of a control panel of the microwave oven in FIG. 28 after a key for thawing is pressed once;
  • FIG. 29 b is a schematic diagram of a control panel of the microwave oven in FIG. 28 after a key for thawing is pressed twice;
  • FIG. 29 c is a schematic diagram of a control panel of the microwave oven in FIG. 28 after a key for thawing is pressed three times;
  • FIG. 29 d is a schematic diagram of a control panel of the microwave oven in FIG. 28 after a key for thawing is pressed four times;
  • FIG. 29 e is a schematic diagram of a control panel of the microwave oven in FIG. 28 after a key for thawing is pressed five times;
  • FIG. 30 is a flow chart of thawing operation of the microwave oven in FIG. 28 ;
  • FIG. 31 is a block diagram of a microwave oven according to another embodiment of the present disclosure.
  • FIG. 32 is a block diagram of a microwave oven according to yet another embodiment of the present disclosure.
  • FIG. 33 is a schematic diagram of a control panel of the microwave oven in FIG. 31 or FIG. 32 ;
  • FIG. 34 is a flow chart of thawing operation of the microwave oven in FIG. 31 or FIG. 32 ;
  • FIG. 35 is a flow chart of a thawing control method for a microwave oven according to an embodiment of the present disclosure
  • FIG. 36 is a block diagram of a microwave oven according to an embodiment of the present disclosure.
  • FIG. 37 is a schematic diagram of a control panel of the microwave oven in FIG. 36 ;
  • FIG. 38 is a flow chart of thawing operation of the microwave oven in FIG. 36 ;
  • FIG. 39 is a schematic diagram of a microwave oven using an infrared temperature sensor to detect temperatures of a plurality of temperature detecting points on food to be thawed according to an embodiment of the present disclosure
  • FIG. 40 is another schematic diagram of a microwave oven using an infrared temperature sensor to detect temperatures of a plurality of temperature detecting points on food to be thawed according to an embodiment of the present disclosure
  • FIG. 41 is a flow chart of a thawing control method for a microwave oven according to an embodiment of the present disclosure.
  • FIG. 1 is a flow chart of a thawing control method for a microwave oven according to an embodiment of the present disclosure. As shown in FIG. 1 , a thawing control method for a microwave oven may include followings.
  • step S 101 a thawing instruction is received.
  • the microwave oven can provide a user with a key with a thawing function.
  • the user can input the thawing instruction by pressing the key.
  • the food can be meat or fish.
  • step S 102 a thawing is started.
  • the thawing function can be initiated to perform the thawing after the microwave oven receives the thawing instruction.
  • step S 103 a thawing condition is controlled to maintain a temperature of the food in the microwave oven in ⁇ 3° C. ⁇ 0° C.
  • the thawing condition may include at least one of a period of thawing, heating power, and a heating direction.
  • the temperature of the food in the microwave oven can be maintained in ⁇ 3° C. ⁇ 0° C.
  • the heating power of the thawing can be increased to speed up the thawing process.
  • the heating power of the thawing can be decreased and be controlled to a corresponding heating power of the thawing.
  • the heating direction also can be controlled to evenly thaw the food.
  • 12 points on the food in the microwave oven are selected.
  • a temperature detection is performed on the 12 points respectively (for example, a temperature at a height of 1 ⁇ 2 of each point is detected).
  • temperatures of more than 80% of the 12 points that is, 10 points or more
  • the food is the thawed food of ⁇ 3° C. ⁇ 0° C.
  • a distance between a column in which point 1 lies and an edge of the food is about 1 ⁇ 5 of a long side of the food.
  • a distance between a column in which point 4 lies and an edge of the food is about 1 ⁇ 5 of a long side of the food.
  • a distance between a row in which point 1 lies and an edge of the food is about 1 ⁇ 4 of a short side of the food.
  • a distance between a row in which point 9 and an edge of the food is about 1 ⁇ 4 of a short side of the food.
  • a distance between each of 4 points (point 1, point 4, point 9 and point 12) and a corresponding corner is about 1 ⁇ 5 of a diagonal of the food.
  • microwave is mainly used when thawing with the microwave oven.
  • the microwave affects directly on the food to be thawed, and the food is heated inside and outside at the same time without transmitting radiation, thus the food can be thawed regardless of whether there is an interspace between the food and the heating source.
  • Heating in microwave thawing is caused by absorbing loss of medium, so a medium with large loss can be fast heated.
  • Water is a medium with a strong ability for absorbing microwave, so the microwave thawing is effective in heating materials with a large amount of water. Water molecules in the food to be thawed can absorb a large amount of microwave only after thawing, and water molecules trapped in crystalline ice cannot absorb the microwave.
  • the temperature of the food changes little when there is crystalline ice in the food, and the temperature of the food may change fast after the crystalline ice in the food melts.
  • FIG. 3 by performing drawing analysis to data of 5 experiments selected from a plurality of experiments, the inventors find that, the temperature of the food in a thawing interval varies smoothly. The temperature of the food varies little because there is the crystalline ice in the food. When the temperature is above 0° C., as the crystalline ice gradually melts, resulting in gradual increase of water medium for absorbing microwave, thus the temperature of the food may increase continuously and rapidly. However, a case that the food may be cooked is caused. Therefore, ⁇ 3° C. ⁇ 0° C. is selected as a thawing interval for thawing food. In the following, experimental data will be combined to enable those skilled in the art to more clearly understand benefits of thawing food at ⁇ 3° C. ⁇ 0° C.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at a temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.).
  • a maximum temperature and a minimum temperature of pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g respectively thawed at different thawing endpoints i.e. thawed at the temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.
  • the temperature differences of pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g respectively thawed at different thawing endpoints i.e.
  • thawed at the temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C. may be obtained.
  • Experimental data of 5 parallel experiments are selected from a plurality of experiments by the inventors and shown in Table 1.
  • FIG. 4( a ) is a diagram drawn according to each group of mean values in Table 1.
  • FIG. 4( b ) is a diagram drawn according to each group of mean values in Table 2.
  • FIG. 4( c ) is a diagram drawn according to each group of mean values in Table 3.
  • FIG. 4( d ) is a diagram drawn according to each group of mean values in Table 4. It can be known from FIG. 4( a ) , FIG. 4( b ) , FIG. 4( c ) , and FIG. 4( d ) that, after thawing, the temperature difference varies with the kind of the food, the weight of the food, and the temperature at thawing endpoint.
  • the temperature differences are significantly reduced and the thawing is uniform when the temperature of the food after thawing (i.e. the thawed food) is maintained in ⁇ 3° C. ⁇ 0° C., relative to that when the temperature of the food after thawing (i.e. the thawed food) is larger than 0° C.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at a temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.).
  • the purge losses of pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g respectively thawed at different thawing endpoints i.e. thawed at the temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.
  • a gravy quantity/a total weight of the pork tenderloin*100% are calculated according to a formula “a gravy quantity/a total weight of the pork tenderloin*100%” respectively.
  • Experimental data of 5 parallel experiments are selected from a plurality of experiments by the inventors and shown in Table 5.
  • pork tenderloin Mean parallel 1 parallel 2 parallel 3 parallel 4 parallel 5 value 100 g Thawed at the temperature 1.05% 1.49% 2.19% 1.20% 1.70% 1.53% larger than 0° C. Thawed at 0° C. 0.25% 0.21% 0.27% 0.11% 0.26% 0.22% Thawed at ⁇ 1.5° C. 0.15% 0.24% 0.29% 0.18% 0.18% 0.21% Thawed at ⁇ 3° C. 0.25% 0.28% 0.14% 0.24% 0.22% 0.23% Thawed at ⁇ 4° C.
  • 0.16% 0.28% 0.26% 0.27% 0.15% 0.22% 200 g Thawed at the temperature 1.29% 2.62% 1.03% 2.67% 1.75% 1.87% larger than 0° C. Thawed at 0° C. 0.11% 0.24% 0.25% 0.15% 0.14% 0.18% Thawed at ⁇ 1.5° C. 0.13% 0.28% 0.15% 0.27% 0.26% 0.22% Thawed at ⁇ 3° C. 0.23% 0.11% 0.20% 0.27% 0.11% 0.18% Thawed at ⁇ 4° C.
  • 0.27% 0.17% 0.29% 0.29% 0.21% 0.25% Thawed at ⁇ 3° C. 0.19% 0.12% 0.18% 0.19% 0.10% 0.16% Thawed at ⁇ 4° C. 0.24% 0.23% 0.20% 0.23% 0.11% 0.20% 400 g Thawed at the temperature 2.45% 1.66% 1.73% 1.29% 1.77% 1.78% larger than 0° C. Thawed at 0° C. 0.19% 0.29% 0.25% 0.20% 0.25% 0.23% Thawed at ⁇ 1.5° C. 0.11% 0.29% 0.16% 0.11% 0.21% 0.17% Thawed at ⁇ 3° C.
  • 0.28% 0.26% 0.22% 0.12% 0.15% 0.21% 200 g Thawed at the temperature 1.14% 1.38% 1.25% 2.52% 1.08% 1.47% larger than 0° C. Thawed at 0° C. 0.19% 0.16% 0.10% 0.10% 0.24% 0.16% Thawed at ⁇ 1.5° C. 0.30% 0.21% 0.11% 0.18% 0.23% 0.20% Thawed at ⁇ 3° C. 0.20% 0.21% 0.14% 0.25% 0.21% 0.20% Thawed at ⁇ 4° C.
  • FIG. 5( a ) is a diagram drawn according to each group of mean values in Table 5.
  • FIG. 5( b ) is a diagram drawn according to each group of mean values in Table 6.
  • FIG. 5( c ) is a diagram drawn according to each group of mean values in Table 7.
  • FIG. 5( d ) is a diagram drawn according to each group of mean values in Table 8. It can be known from FIG. 5( a ) , FIG. 5( b ) , FIG. 5( c ) , and FIG. 5( d ) that, after thawing, the purge loss varies with the kind of the food, the weight of the food, and the temperature at thawing endpoint. The purge loss are significantly reduced, almost no purge loss, when the temperature of the food after thawing is maintained in ⁇ 3° C. ⁇ 0° C., relative to that when the temperature of the food after thawing is larger than 0° C.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at a temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.).
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g respectively thawed at different thawing endpoints i.e. thawed at the temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.
  • Experimental data of 5 parallel experiments are selected from a plurality of experiments by the inventors and shown in Table 9.
  • pork tenderloin Mean parallel 1 parallel 2 parallel 3 parallel 4 parallel 5 value 100 g Thawed at the temperature 23.67% 23.55% 23.65% 23.60% 23.69% 23.63% larger than 0° C. Thawed at 0° C. 24.07% 23.97% 23.92% 23.92% 23.96% 23.97% Thawed at ⁇ 1.5° C. 24.00% 24.05% 23.95% 23.93% 23.91% 23.97% Thawed at ⁇ 3° C. 24.00% 23.96% 23.92% 23.98% 23.96% 23.96% Thawed at ⁇ 4° C.
  • FIG. 6( a ) is a diagram drawn according to each group of mean values in Table 9.
  • FIG. 6( b ) is a diagram drawn according to each group of mean values in Table 10.
  • FIG. 6( c ) is a diagram drawn according to each group of mean values in Table 11.
  • FIG. 6( d ) is a diagram drawn according to each group of mean values in Table 12. It can be known from FIG. 6( a ) , FIG. 6( b ) , FIG. 6( c ) , and FIG. 6( d ) that, after thawing, the protein content varies with the kind of the food, the weight of the food, and the temperature at thawing endpoint. The protein contents are slightly increased, with high nutritive value, when the temperature of the food after thawing is maintained in ⁇ 3° C. ⁇ 0° C., relative to that when the temperature of the food after thawing is larger than 0° C.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at a temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.).
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g respectively thawed at different thawing endpoints i.e. thawed at the temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.
  • Experimental data of 5 parallel experiments are selected from a plurality of experiments by the inventors and shown in Table 13.
  • pork tenderloin Mean parallel 1 parallel 2 parallel 3 parallel 4 parallel 5 value 100 g Thawed at the temperature 72.08% 72.07% 72.15% 72.17% 72.18% 72.13% larger than 0° C. Thawed at 0° C. 72.66% 72.59% 72.57% 72.69% 72.70% 72.64% Thawed at ⁇ 1.5° C. 72.69% 72.56% 72.60% 72.51% 72.62% 72.60% Thawed at ⁇ 3° C. 72.61% 72.66% 72.59% 72.61% 72.69% 72.63% Thawed at ⁇ 4° C.
  • FIG. 7( a ) is a diagram drawn according to each group of mean values in Table 13.
  • FIG. 7( b ) is a diagram drawn according to each group of mean values in Table 14.
  • FIG. 7( c ) is a diagram drawn according to each group of mean values in Table 15.
  • FIG. 7( d ) is a diagram drawn according to each group of mean values in Table 16. It can be known from FIG. 7( a ) , FIG. 7( b ) , FIG. 7( c ) , and FIG. 7( d ) that, after thawing, the water content varies with the kind of the food, the weight of the food, and the temperature at thawing endpoint. The water contents are slightly increased, with a good taste, when the temperature of the food after thawing is maintained in ⁇ 3° C. ⁇ 0° C., relative to that when the temperature of the food after thawing is larger than 0° C.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at a temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.).
  • shear forces of pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g respectively thawed at different thawing endpoints i.e. thawed at the temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.
  • Experimental data of 5 parallel experiments are selected from a plurality of experiments by the inventors and shown in Table 17.
  • FIG. 8( a ) is a diagram drawn according to each group of mean values in Table 17.
  • FIG. 8( b ) is a diagram drawn according to each group of mean values in Table 18.
  • FIG. 8( c ) is a diagram drawn according to each group of mean values in Table 19.
  • FIG. 8( d ) is a diagram drawn according to each group of mean values in Table 20. It can be known from FIG. 8( a ) , FIG. 8( b ) , FIG. 8( c ) , and FIG. 8( d ) that, after thawing, the shear force varies with the kind of the food, the weight of the food, and the temperature at thawing endpoint.
  • the shear forces are slightly increased when the temperature of the food after thawing is maintained in ⁇ 3° C. ⁇ 0° C. relative to that when the temperature of the food after thawing is larger than 0° C., but are significantly smaller than that when the temperature of the food after thawing is about ⁇ 4° C. Therefore, the thawed food is easier to cut.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at a temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.).
  • pork tenderloin Mean parallel 1 parallel 2 parallel 3 parallel 4 parallel 5 value 100 g Thawed at the temperature 11.52 11.60 11.62 11.59 11.68 11.60 larger than 0° C. Thawed at 0° C. 3.82 3.88 3.91 3.90 3.91 3.88 Thawed at ⁇ 1.5° C. 3.94 3.92 3.96 3.90 3.95 3.93 Thawed at ⁇ 3° C. 3.82 3.92 3.88 3.96 3.88 3.89 Thawed at ⁇ 4° C. 3.90 3.81 3.96 3.92 3.83 3.88 200 g Thawed at the temperature 11.61 11.51 11.60 11.58 11.56 11.57 larger than 0° C. Thawed at 0° C.
  • FIG. 9( a ) is a diagram drawn according to each group of mean values in Table 21.
  • FIG. 9( b ) is a diagram drawn according to each group of mean values in Table 22.
  • FIG. 9( c ) is a diagram drawn according to each group of mean values in Table 23.
  • FIG. 9( d ) is a diagram drawn according to each group of mean values in Table 24. It can be known from FIG. 9( a ) , FIG. 9( b ) , FIG. 9( c ) and FIG. 9( d ) that, after thawing, the yellowness varies with the kind of the food, the weight of the food, and the temperature at thawing endpoint.
  • the yellowness is significantly increased when the temperature of the food after thawing is above 0° C., relative to that when the temperature of the food after thawing is maintained in ⁇ 3° C. ⁇ 0° C., which indicates that parts of the food has been discolored and has been cooked.
  • aerobic plate counts of food thawed at ⁇ 3° C. ⁇ 0° C. are analyzed.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at a temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.).
  • aerobic plate counts of pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g respectively thawed at different thawing endpoints i.e. thawed at the temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.
  • Experimental data of 5 parallel experiments are selected from a plurality of experiments by the inventors and shown in Table 25.
  • pork tenderloin Mean parallel 1 parallel 2 parallel 3 parallel 4 parallel 5 value 100 g Thawed at the temperature 2.50E+05 2.60E+05 2.56E+05 2.63E+05 2.56E+05 2.57E+05 larger than 0° C. Thawed at 0° C. 5.64E+04 5.78E+04 5.78E+04 5.67E+04 5.69E+04 5.71E+04 Thawed at ⁇ 1.5° C. 5.62E+04 5.71E+04 5.68E+04 5.65E+04 5.64E+04 5.66E+04 Thawed at ⁇ 3° C.
  • FIG. 10( a ) is a diagram drawn according to each group of mean values in Table 25.
  • FIG. 10( b ) is a diagram drawn according to each group of mean values in Table 26.
  • FIG. 10( c ) is a diagram drawn according to each group of mean values in Table 27.
  • FIG. 10( d ) is a diagram drawn according to each group of mean values in Table 28. It can be known from FIG. 10( a ) , FIG. 10( b ) , FIG. 10( c ) and FIG. 10( d ) that, after thawing, the aerobic plate count varies with the kind of the food, the weight of the food, and the temperature at thawing endpoint.
  • the aerobic plate counts are significantly less than that when the temperature of the food after thawing is larger than 0° C. This is because that the microbial propagation is slow when the temperature after thawing is lower. As a result, the thawed food is healthier.
  • thawing speeds of food thawed at ⁇ 3° C. ⁇ 0° C. are analyzed.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at a temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.).
  • the thawing speeds of pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g respectively thawed at different thawing endpoints i.e. thawed at the temperature larger than 0° C., thawed at 0° C., thawed at ⁇ 1.5° C., thawed at ⁇ 3° C., and thawed at ⁇ 4° C.
  • Experimental data of 5 parallel experiments are selected from a plurality of experiments by the inventors and shown in Table 29.
  • FIG. 11 is a diagram drawn according to each group of mean values in Table 29 (or Table 30, or Table 31, or Table 32). It can be known from FIG. 11 that, when the temperature of the food after thawing is maintained in ⁇ 3° C. ⁇ 0° C., the thawing speeds are significantly smaller than that when the temperature of the food after thawing is larger than 0° C. This is because that it needs less energy when the temperature at thawing endpoint is low, thus shorting the thawing time.
  • the inventors innovatively find that, by controlling the temperature of the food in ⁇ 3° C. ⁇ 0° C., the thawed food is more nutritious, healthier and easier to cut, and the temperature difference of the food is low, without a cooked discoloration phenomenon. Therefore it is better to determine a temperature in ⁇ 3° C. ⁇ 0° C. as the optimal temperature at thawing endpoint.
  • the thawing control method for a microwave oven can be received first, then the thawing can be started, and the thawing condition can be controlled to maintain the temperature of the food in the microwave oven in ⁇ 3° C. ⁇ 0° C.
  • the thawed food is more nutritious; (2) the thawed food is healthier; (3) the temperature difference of the thawed food is low, without a cooked discoloration phenomenon; (4) shear force of the thawed food is modest, and the thawed food is easier to cut and operate.
  • another embodiment of the present disclosure further provides a thawing control device for a microwave oven. Since the thawing control device for a microwave oven in the embodiment of the present disclosure corresponds to the thawing control method for a microwave oven in the above embodiments of the present disclosure, implementations suitable for the thawing control method for a microwave oven are also applicable to the thawing control device for a microwave oven provided in the present embodiment, which will not be described in detail in the present embodiment.
  • FIG. 12 is a block diagram of a thawing control device for a microwave oven according to an embodiment of the present disclosure.
  • the thawing control device for a microwave oven may include a receiving module 110 A, a thawing module 120 A, and a control module 130 A.
  • the receiving module 110 A can be configured to receive a thawing instruction.
  • the thawing module 120 A can be configured to start a thawing.
  • the control module 130 A can be configured to control a thawing condition, to maintain a temperature of food in the microwave oven in ⁇ 3° C. ⁇ 0° C.
  • the food may be meat or fish.
  • the thawing condition may specifically include at least one of a period of thawing, heating power, and a heating direction.
  • the thawing control device for a microwave oven With the thawing control device for a microwave oven according to embodiments of the present disclosure, the thawing instruction is received by the receiving module, the thawing is started by the thawing module, and the thawing condition is controlled by the control module to maintain the temperature of the food in the microwave oven in ⁇ 3° C. ⁇ 0° C.
  • the control module controls the control module to maintain the temperature of the food in the microwave oven in ⁇ 3° C. ⁇ 0° C.
  • Embodiments of the present disclosure further provide a microwave oven in order to achieve the above embodiments.
  • the microwave oven includes the thawing control device according to embodiments shown in FIG. 12 .
  • the thawing instruction is received by the receiving module of the thawing control device, the thawing is started by the thawing module of the thawing control device, and the thawing condition is controlled by the control module of the thawing control device to maintain the temperature of the food in the microwave oven in ⁇ 3° C. ⁇ 0° C.
  • the thawed food is more nutritious.
  • the thawed food is healthier.
  • the temperature difference of the thawed food is low, without a cooked discoloration phenomenon.
  • the shear force of the thawed food is modest, and the thawed food is easier to cut and operate.
  • the thawing condition may be controlled to maintain the temperature of the food in the microwave oven in ⁇ 3° C. ⁇ 0° C. after thawing, at which moment the food may also be referred to food thawed at ⁇ 3° C. ⁇ 0° C. (or the thawed food of ⁇ 3° C. ⁇ 0° C.).
  • embodiments of the present disclosure further provide another thawing control method for a microwave oven.
  • FIG. 13 is a flow chart of a thawing control method for a microwave oven according to another embodiment of the present disclosure. As shown in FIG. 13 , the thawing control method for a microwave oven may include followings.
  • a thawing condition is controlled to maintain a temperature of food in the microwave oven in ⁇ 3° C. ⁇ 0° C. after thawing.
  • the thawing condition may specifically include at least one of a period of thawing, heating power, and a heating direction.
  • the food may be meat or fish.
  • the thawing control method for a microwave oven in embodiments of the present disclosure, the thawing instruction can be received first, then the thawing can be started, and the thawing condition can be controlled to maintain the temperature of the food in the microwave oven in ⁇ 3° C. ⁇ 0° C. after thawing.
  • the thawing condition can be controlled to maintain the temperature of the food in the microwave oven in ⁇ 3° C. ⁇ 0° C. after thawing.
  • another embodiment of the present disclosure further provides a thawing control device for a microwave oven. Since the thawing control device for a microwave oven in the embodiment of the present disclosure corresponds to the thawing control method for a microwave oven in the above embodiments of the present disclosure, implementations suitable for the thawing control method for a microwave oven are also applicable to the thawing control device for a microwave oven provided in the present embodiment, which will not be described in detail in the present embodiment.
  • FIG. 14 is a block diagram of a thawing control device for a microwave oven according to another embodiment of the present disclosure.
  • the thawing control device for a microwave oven may include a receiving module 210 A, a thawing module 220 A, and a control module 230 A.
  • the receiving module 210 A can be configured to receive a thawing instruction.
  • the detecting module 220 A can be configured to start a thawing.
  • the control module 230 A can be configured to control a thawing condition to maintain the temperature of the food in the microwave oven in ⁇ 3° C. ⁇ 0° C. after thawing.
  • the thawing condition may specifically include at least one of a period of thawing, heating power, and a heating direction.
  • the food may be meat or fish.
  • the thawing control device for a microwave oven in embodiments of the present disclosure, the thawing instruction is received by the receiving module, the thawing is started by the thawing module, and the thawing condition is controlled by the control module to maintain the temperature of food in the microwave oven in ⁇ 3° C. ⁇ 0° C. after thawing.
  • Embodiments of the present disclosure further provide a microwave oven in order to achieve the above embodiments.
  • the microwave oven includes the thawing control device according to embodiments shown in FIG. 14 .
  • the thawing instruction is received by the receiving module of the thawing control device, the thawing is started by the thawing module of the thawing control device, and the thawing condition is controlled by the control module of the thawing control device to maintain the temperature of the food in the microwave oven in ⁇ 3° C. ⁇ 0° C. after thawing.
  • Embodiments of the present disclosure further provide another thawing control method for a microwave oven.
  • a temperature of the food in the microwave oven is detected in a thawing process, and the temperature of the food is controlled lower than ⁇ 3° C. ⁇ 0° C. in the thawing process.
  • the temperature of the food is controlled in ⁇ 3° C. ⁇ 0° C. after the thawing process.
  • the temperature of the food in the microwave oven can be detected in real time in the thawing process, and can be controlled lower than ⁇ 3° C. ⁇ 0° C. in the thawing process, and can be controlled in ⁇ 3° C. ⁇ 0° C. after the thawing process.
  • Embodiments of the present disclosure further provide another thawing control device for a microwave oven in order to achieve the above embodiments.
  • a temperature of the food in the microwave oven is detected in a thawing process, and the temperature of food is controlled lower than ⁇ 3° C. ⁇ 0° C. in the thawing process.
  • the temperature of the food is controlled in ⁇ 3° C. ⁇ 0° C. after the thawing process.
  • the temperature of the food in the microwave oven can be detected in real time in the thawing process, and can be controlled lower than ⁇ 3° C. ⁇ 0° C. in the thawing process, and can be controlled in ⁇ 3° C. ⁇ 0° C. after the thawing process.
  • Embodiments of the present disclosure further provide a microwave oven in order to achieve the above embodiments.
  • the microwave oven includes the thawing control device according to the above embodiments.
  • the temperature of the food in the microwave oven can be detected in real time in the thawing process, and can be controlled lower than ⁇ 3° C. ⁇ 0° C. in the thawing process, and can be controlled in ⁇ 3° C. ⁇ 0° C. after the thawing process.
  • Embodiments of the present disclosure also provide a thawing control method for a microwave oven.
  • FIG. 15 is a flow chart of a thawing control method for a microwave oven according to an embodiment of the present disclosure. As shown in FIG. 15 , the method includes followings.
  • the microwave oven can provide a user with a key with a thawing function.
  • the user can input the thawing instruction by pressing the key.
  • the food can be meat or fish.
  • the thawing function can be initiated to perform the thawing after the microwave oven receives the thawing instruction.
  • the temperature of the food in the microwave oven may be detected in real time.
  • a thawing condition is controlled to maintain the temperature of the food in the microwave oven at ⁇ 1° C.
  • the thawing condition may include at least one of a period of thawing, heating power, and a heating direction.
  • the temperature of the food in the microwave oven can be maintained at ⁇ 1° C.
  • the heating power of thawing may be increased to accelerate the thawing.
  • the heating power of thawing may be decreased and be controlled to a corresponding heating power of the thawing.
  • 12 points on the food in the microwave oven may be selected, and a temperature detection is performed on the 12 points respectively (for example, a temperature at a height of 1 ⁇ 2 of each point is detected).
  • a temperature detection is performed on the 12 points respectively (for example, a temperature at a height of 1 ⁇ 2 of each point is detected).
  • temperatures of more than 80% of the 12 points that is, 10 points or more
  • the food may be referred to be ⁇ 1° C. thawed food.
  • a distance between a column in which point 1 lies and an edge of the food is about 1 ⁇ 5 of a long side of the food.
  • a distance between a column in which point 4 lies and an edge of the food is about 1 ⁇ 5 of a long side of the food.
  • a distance between a row in which point 1 lies and an edge of the food is about 1 ⁇ 4 of a short side of the food.
  • a distance between a row in which point 9 and an edge of the food is about 1 ⁇ 4 of a short side of the food.
  • a distance between each of 4 point (point 1, point 4, point 9 and point 12) and a corresponding corner is about 1 ⁇ 5 of a diagonal of the food.
  • the inventors find that, by thawing the food to be thawed via the microwave oven to maintain the temperature of the food at ⁇ 1° C., the thawed food is more nutritious, healthier and there is no influence on cutting the thawed food.
  • microwave is mainly used when thawing with the microwave oven.
  • the microwave directly affects on the food to be thawed, and the food is heated inside and outside at the same time without transmitting radiation, thus the food can be thawed regardless of whether there is an interspace between the food and the heating source.
  • Heating in microwave thawing is caused by absorbing loss of medium, so a medium with large loss can be fast heated.
  • Water is a medium with a strong ability for absorbing microwave, so the microwave thawing is effective in heating materials with a large amount of water. Water molecules in the food to be thawed can absorb a large amount of microwave only after thawing, and water molecules trapped in crystalline ice cannot absorb the microwave.
  • the temperature of the food changes little when there is crystalline ice in the food, and the temperature of the food may change fast after the crystalline ice in the food melts.
  • FIG. 3 by performing drawing analysis to data of 5 experiments selected from a plurality of experiments, the inventors find that, the temperature of the food in a thawing interval varies smoothly. The temperature of the food varies little because there is the crystalline ice in the food. When the temperature is above 0° C., as the crystalline ice gradually melts, resulting in gradual increase of water medium for absorbing microwave, thus the temperature of the food may increase continuously and rapidly. However, a case that the food may be cooked is caused. Therefore, the temperature of ⁇ 1° C. is selected to be the temperature at thawing endpoint. In the following, experimental data will be combined to enable those skilled in the art to more clearly understand benefits of thawing food at ⁇ 1° C.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at temperatures of ⁇ 1° C., 0° C., and ⁇ 2° C.).
  • a maximum temperature and a minimum temperature of pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g respectively thawed at different thawing endpoints i.e.
  • pork tenderloin 100 g, 200 g, 300 g, 400 g, and 500 g respectively thawed at different thawing endpoints (i.e. thawed at temperatures of ⁇ 1° C., 0° C., and ⁇ 2° C.) may be obtained.
  • Experimental data of 5 parallel experiments are selected from a plurality of experiments by the inventors and shown in Table 33.
  • FIG. 16( a ) is a diagram drawn according to each group of mean values in Table 33;
  • FIG. 16( b ) is a diagram drawn according to each group of mean values in Table 34;
  • FIG. 16( c ) is a diagram drawn according to each group of mean values in Table 35;
  • FIG. 16( d ) is a diagram drawn according to each group of mean values in Table 36. It can be known from FIG. 16( a ) , FIG. 16( b ) , FIG. 16( c ) and FIG. 16( d ) that, after thawing, the temperature differences varies with the kind of the food, the weight of the food, and the temperature at thawing endpoint. The temperature differences are significantly reduced and the thawing is uniform, when the temperature of the food after thawing is about ⁇ 1° C., relative to that when the temperature of the food after thawing is larger than 0° C.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at temperatures of ⁇ 1° C., 0° C., and ⁇ 2° C.).
  • the purge losses of pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g respectively thawed at different thawing endpoints (i.e.
  • 0.27% 0.23% 0.15% 0.28% 0.29% 0.24% 300 g Thawed at ⁇ 1° C. 0.27% 0.14% 0.12% 0.15% 0.13% 0.16% Thawed at 0° C. 2.40% 2.24% 2.94% 1.39% 2.88% 2.37% Thawed at ⁇ 2° C. 0.29% 0.28% 0.19% 0.14% 0.12% 0.20% 400 g Thawed at ⁇ 1° C. 0.24% 0.11% 0.28% 0.16% 0.12% 0.18% Thawed at 0° C. 2.85% 1.56% 2.47% 2.98% 1.12% 2.19% Thawed at ⁇ 2° C.
  • FIG. 17( a ) is a diagram drawn according to each group of mean values in Table 37
  • FIG. 17( b ) is a diagram drawn according to each group of mean values in Table 38
  • FIG. 17( c ) is a diagram drawn according to each group of mean values in Table 39
  • FIG. 17( d ) is a diagram drawn according to each group of mean values in Table 40. It can be seen from FIG. 17( a ) , FIG. 17( b ) , FIG. 17( c ) and FIG. 17( d ) that, after thawing, the purge loss varies with the kind of the food, the weight of the food, and the temperature at thawing endpoint. The purge losses are significantly reduced, almost no purge loss, when the temperature of the food after thawing is about ⁇ 1° C., relative to that when the temperature of the food after thawing is larger than 0° C.
  • Pork tenderloin, fish, chicken and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at temperatures of ⁇ 1° C., 0° C., and ⁇ 2° C.).
  • protein contents of pork tenderloin of 100 g, 200 g, 300 g, 400 g and 500 g respectively thawed at different thawing endpoint (i.e.
  • FIG. 18( a ) is a diagram drawn according to each group of mean values in Table 41
  • FIG. 18( b ) is a diagram drawn according to each group of mean values in Table 42
  • FIG. 18( c ) is a diagram drawn according to each group of mean values in Table 43
  • FIG. 18( d ) is a diagram drawn according to each group of mean values in Table 44. It can be seen from FIG. 18( a ) , FIG. 18( b ) , FIG. 18( c ) and FIG. 18( d ) that, after thawing, the protein content varies with the kind of the food, the weight of the food, and the temperature at thawing endpoint. The protein contents are slightly increased, with high nutritive value, when the temperature of the food after thawing is about ⁇ 1° C., relative to that when the temperature of the food after thawing is larger than 0° C.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at temperatures of ⁇ 1° C., 0° C., and ⁇ 2° C.).
  • water contents of pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g respectively thawed at different thawing endpoints (i.e.
  • FIG. 19( a ) is a diagram drawn according to each group of mean values in Table 45
  • FIG. 19( b ) is a diagram drawn according to each group of mean values in Table 46
  • FIG. 19( c ) is a diagram drawn according to each group of mean values in Table 47
  • FIG. 19( d ) is a diagram drawn according to each group of mean values in Table 48. It can be seen from FIG. 19( a ) , FIG. 19( b ) , FIG. 19( c ) and FIG. 19( d ) that, after thawing, the water content varies with the kind of the food, the weight of the food, and the temperature at thawing endpoint. The water contents are slightly increased, with a good taste, when the temperature of the food after thawing is about ⁇ 1° C., relative to that when the temperature of the food after thawing is larger than 0° C.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at temperatures of ⁇ 1° C., 0° C., and ⁇ 2° C.).
  • shear forces of pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g respectively thawed at different thawing endpoints (i.e.
  • FIG. 20 ( a ) is a diagram drawn according to each group of mean values in Table 49
  • FIG. 20( b ) is a diagram drawn according to each group of mean values in Table 50
  • FIG. 20( c ) is a diagram drawn according to each group of mean values in Table 51
  • FIG. 20( d ) is a diagram drawn according to each group of mean values in Table 52. It can be seen from FIG. 20( a ) , FIG. 20( b ) , FIG. 20( c ) and FIG. 20( d ) that, after thawing, the shear force varies with the kind of the food, the weight of the food, and the temperature at thawing endpoint. The shear forces are slightly increased when the temperature of the food after thawing is about ⁇ 1° C., relative to that when the temperature of the food after thawing is larger than 0° C. Therefore, the thawed food is easier to cut.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at temperatures of ⁇ 1° C., 0° C., and ⁇ 2° C.).
  • yellowness of pork tenderloin of 100 g, 200 g, 300 g, 400 g and 500 g respectively thawed at different thawing endpoints ((i.e.
  • FIG. 21 ( a ) is a diagram drawn according to each group of mean values in Table 53
  • FIG. 21( b ) is a diagram drawn according to each group of mean values in Table 54
  • FIG. 21( c ) is a diagram drawn according to each group of mean values in Table 55
  • FIG. 21( d ) is a diagram drawn according to each group of mean values in Table 56. It can be seen from FIG. 21( a ) ,
  • FIG. 21( b ) , FIG. 21( c ) and FIG. 21( d ) that, after thawing, the yellowness varies with the kind of the food, the weight of the food, and the temperature at thawing endpoint.
  • the yellowness is significantly increased when the temperature of the food after thawing is above 0° C., indicating that parts of the food has been discolored and has been cooked, relative to that when the temperature of the food after thawing is above ⁇ 1° C.
  • aerobic plate counts of food thawed at ⁇ 1° C. are analyzed.
  • Pork tenderloin, fish, chicken, and beef are selected as the food respectively, and 100 g (gram), 200 g, 300 g, 400 g, and 500 g are selected as weights of each kind of the food.
  • pork tenderloin of 100 g, 200 g, 300 g, 400 g, and 500 g are put in the microwave oven to thaw respectively.
  • the temperatures of the food in the microwave oven are maintained at different thawing endpoints (i.e. thawed at temperatures of ⁇ 1° C., 0° C., and ⁇ 2° C.).
  • aerobic plate counts of pork tenderloin of 100 g, 200 g, 300 g, 400 g and 500 g respectively thawed at different thawing endpoints (i.e.
  • FIG. 22( a ) shows a diagram drawn on the basic of each group of mean values in Table 57
  • FIG. 22( b ) shows a diagram drawn on the basic of each group of mean values in Table 58
  • FIG. 22( c ) shows a diagram drawn on the basic of each group of mean values in Table 59
  • FIG. 22( d ) shows a diagram drawn on the basic of each group of mean values in Table 60. It can be seen from FIG. 22( a ) , FIG. 22( b ) , FIG. 22( c ) and FIG. 22( d ) that the aerobic plate count after thawing varies with the temperature at thawing endpoint, the weight of the food and the kind of food.
  • the aerobic plate count of the food when the temperature after thawing is about ⁇ 1° C. is significantly smaller than that when the temperature after thawing is above 0° C. It is because that the microbial propagation is slower when the temperature after thawing is lower. As a result, the thawed food (or the food after thawing) is healthier.
  • the inventors innovatively find that, by controlling the temperature of the food at about ⁇ 1° C., the thawed food is more nutritious, healthier and easier to cut, and the temperature difference of the food is lower, and there is no cooked discoloration phenomenon. Therefore it is better to determine the optimal temperature at thawing endpoint as 1° C.
  • the thawing control method for a microwave oven in embodiments of the present disclosure, the thawing instruction can be received first, then the thawing can be started, the temperature of the food in the microwave oven can be detected and the thawing condition can be controlled so that the temperature of the food in the microwave oven is maintained at ⁇ 1° C. It is discovered innovatively that ⁇ 1° C.
  • the thawed food can be the optimal temperature at thawing endpoint through a large number of experiments and theoretical, which has at least following advantages: (1) the thawed food is more nutritious; (2) the thawed food is healthier; (3) the thawed food has the lower temperature difference, and there is no cooked discoloration phenomenon; (4) the thawed food has the moderate shear force and is easier to cut and operate.
  • another embodiment of the present disclosure also provides a thawing control device for a microwave oven. Since the thawing control device for a microwave oven in the embodiment of the present disclosure corresponds to the thawing control method for a microwave oven in the above embodiments of the present disclosure, implementations suitable for the thawing control method for a microwave oven are also applicable to the thawing control device for a microwave oven in the present embodiment, which will not be described in detail in the present embodiment.
  • FIG. 23 is a schematic diagram illustrating a thawing control device for a microwave oven according to an embodiment of the present disclosure.
  • the thawing control device for a microwave oven may include a receiving module 110 B, a detecting module 120 B, and a control module 130 B.
  • the receiving module 110 B can be configured to receive a thawing instruction.
  • the detecting module 120 B can be configured to start a thawing and to detect a temperature of food in the microwave oven.
  • the control module 130 B can be configured to control a thawing condition so that the temperature of the food in the microwave oven is maintained at ⁇ 1° C.
  • the food may be meat or fish.
  • controlling the thawing condition may specifically include controlling one or more of a period of thawing, heating power for thawing, a heating direction for thawing and the like.
  • the detecting module may start the thawing and detect the temperature of the food in the microwave oven after the receiving module receives the thawing instruction, and the control module may control the thawing condition so that the temperature of the food in the microwave oven is maintained at ⁇ 1° C. It is discovered innovatively that ⁇ 1° C.
  • the thawed food can be the optimal temperature at thawing endpoint through a large number of experiments and theoretical analysis, which has at least following advantages: (1) the thawed food is more nutritious; (2) the thawed food is healthier; (3) the thawed food has the lower temperature difference, and there is no cooked discoloration phenomenon; (4) the thawed food has the moderate shear force and is easier to cut and operate.
  • Embodiments of the present disclosure also provide a microwave oven in order to achieve the above embodiments.
  • the microwave oven includes the thawing control device in embodiments shown in FIG. 23 .
  • the detecting module of the thawing control device may start the thawing and detect the temperature of the food in the microwave oven after the receiving module of the thawing control device receives the thawing instruction, and the control module of the thawing control may control the thawing condition so that the temperature of the food in the microwave oven is maintained at ⁇ 1° C. It is discovered innovatively that ⁇ 1° C.
  • the thawed food can be the optimal temperature at thawing endpoint through a large number of experiments and theoretical analysis, which has at least following advantages: (1) the thawed food is more nutritious; (2) the thawed food is healthier; (3) the thawed food has the lower temperature difference, and there is no cooked discoloration phenomenon; (4) the thawed food has the moderate shear force and is easier to cut and operate.
  • the thawing condition may also be controlled so that the temperature of the food in the microwave oven is maintained at ⁇ 1° C. after thawing, at which moment the food may also be referred to as the thawed food of ⁇ 1° C.
  • an embodiment of the present disclosure also provides another thawing control method for a microwave oven.
  • FIG. 24 is a flow chart showing a thawing control method for a microwave oven according to another embodiment of the present disclosure. As shown in FIG. 24 , the thawing control method for a microwave oven may include followings.
  • the food may be meat or fish.
  • a thawing condition is controlled so that the temperature of the food in the microwave oven is maintained at ⁇ 1° C. after thawing.
  • controlling the thawing condition may specifically include controlling one or more of a period of thawing, heating power for thawing, a heating direction for thawing and the like.
  • the thawing control method for a microwave oven provided in the present embodiment makes the food to the thawed food of ⁇ 1° C., which has advantages that can be described in detail with reference to the above-described embodiments 9 to 15, and not discussed here.
  • the thawing control method for a microwave oven in embodiments of the present disclosure, the thawing instruction can be received first, then the thawing can be started, the temperature of the food in the microwave oven can be detected and the thawing condition can be controlled so that the temperature of the food in the microwave oven is maintained at ⁇ 1° C. after thawing. It is discovered innovatively that ⁇ 1° C.
  • the thawed food can be the optimal temperature at thawing endpoint through a large number of experiments and theoretical analysis, which has at least following advantages: (1) the thawed food is more nutritious; (2) the thawed food is healthier; (3) the thawed food has the lower temperature difference, and there is no cooked discoloration phenomenon; (4) the thawed food has the moderate shear force and is easier to cut and operate.
  • another embodiment of the present disclosure also provides a thawing control device for a microwave oven. Since the thawing control device for a microwave oven in the embodiment of the present disclosure corresponds to the thawing control method for a microwave oven in the above embodiments of the present disclosure, implementations suitable for the thawing control method for a microwave oven are also applicable to the thawing control device for a microwave oven in the present embodiment, which will not be described in detail in the present embodiment.
  • FIG. 25 is a schematic diagram illustrating a thawing control device for a microwave oven according to another embodiment of the present disclosure.
  • the thawing control device for a microwave oven may include a receiving module 210 B, a detecting module 220 B, and a control module 230 B.
  • the receiving module 210 B is configured to receive a thawing instruction.
  • the detecting module 220 B is configured to start a thawing and to detect a temperature of food in the microwave oven.
  • the food may be meat or fish.
  • the control module 230 B is configured to control a thawing condition so that the temperature of the food in the microwave oven is maintained at ⁇ 1° C. after thawing.
  • controlling the thawing condition may specifically include controlling one or more of a period of thawing, heating power for thawing, a heating direction for thawing and the like.
  • the detecting module may start the thawing and detect the temperature of the food in the microwave oven after the receiving module receives the thawing instruction, and the control module may control the thawing condition so that the temperature of the food in the microwave oven is maintained at ⁇ 1° C. after thawing. It is discovered innovatively that ⁇ 1° C.
  • the thawed food can be the optimal temperature at thawing endpoint through a large number of experiments and theoretical analysis, which has at least following advantages: (1) the thawed food is more nutritious; (2) the thawed food is healthier; (3) the thawed food has the lower temperature difference, and there is no cooked discoloration phenomenon; (4) the thawed food has the moderate shear force and is easier to cut and operate.
  • Embodiments of the present disclosure also provide another microwave oven in order to achieve the above embodiments.
  • the microwave oven includes the thawing control device in embodiments shown in FIG. 25 .
  • the detecting module of the thawing control device may start the thawing and detect the temperature of the food in the microwave oven after the receiving module of the thawing control device receives the thawing instruction, and the control module of the thawing control may control the thawing condition so that the temperature of the food in the microwave oven is maintained at ⁇ 1° C. after thawing. It is discovered innovatively that ⁇ 1° C.
  • the thawed food can be the optimal temperature at thawing endpoint through a large number of experiments and theoretical analysis, which has at least following advantages: (1) the thawed food is more nutritious; (2) the thawed food is healthier; (3) the thawed food has the lower temperature difference, and there is no cooked discoloration phenomenon; (4) the thawed food has the moderate shear force and is easier to cut and operate.
  • embodiments of the present disclosure may also provide another thawing control method for a microwave oven.
  • a temperature of food in the microwave oven is lower than ⁇ 1° C. during a thawing and the temperature of the food is maintained at about ⁇ 1° C. after the thawing.
  • the thawing control method for a microwave oven provided in the present embodiment makes the food to the thawed food of ⁇ 1° C., which has advantages that can be described in detail with reference to the above-described embodiments 9 to embodiment 15, and not discussed here.
  • the temperature of the food in the microwave oven is below ⁇ 1° C. during thawing and the temperature of the food in the microwave oven is maintained at ⁇ 1° C. after thawing.
  • ⁇ 1° C. can be the optimal temperature at thawing endpoint through a large number of experiments and theoretical analysis, which has at least following advantages: (1) the thawed food is more nutritious; (2) the thawed food is healthier; (3) the thawed food has the lower temperature difference, and there is no cooked discoloration phenomenon; (4) the thawed food has the moderate shear force and is easier to cut and operate.
  • Embodiments of the present disclosure also provide another thawing control device for a microwave oven in order to achieve the above embodiments.
  • temperature of food in the microwave oven is lower than ⁇ 1° C. during a thawing and the temperature of the food is maintained at about ⁇ 1° C. after the thawing.
  • the temperature of the food in the microwave oven is below ⁇ 1° C. during thawing and the temperature of the food in the microwave oven is maintained at ⁇ 1° C. after thawing.
  • ⁇ 1° C. can be the optimal temperature at thawing endpoint through a large number of experiments and theoretical analysis, which has at least following advantages: (1) the thawed food is more nutritious; (2) the thawed food is healthier; (3) the thawed food has the lower temperature difference, and there is no cooked discoloration phenomenon; (4) the thawed food has the moderate shear force and is easier to cut and operate.
  • Embodiments of the present disclosure also provide a microwave oven in order to achieve the above embodiments.
  • the microwave oven includes the thawing control device in the above embodiments.
  • the temperature of the food in the microwave oven is below ⁇ 1° C. during thawing and the temperature of the food in the microwave oven is maintained at ⁇ 1° C. after thawing.
  • ⁇ 1° C. can be the optimal temperature at thawing endpoint through a large number of experiments and theoretical analysis, which has at least following advantages: (1) the thawed food is more nutritious; (2) the thawed food is healthier; (3) the thawed food has the lower temperature difference, and there is no cooked discoloration phenomenon; (4) the thawed food has the moderate shear force and is easier to cut and operate.
  • Embodiments of the present disclosure also provide a thawing control method for a microwave oven.
  • the thawing control method for a microwave oven 100 A will be described with reference to FIGS. 26 to 34 .
  • the microwave oven 100 A has a key 22 for thawing and a microwave generator.
  • the food 200 such as meat (including pork, chicken, fish, etc.) placed in the microwave oven 100 A is thawed.
  • the structure and working principle of the microwave generator including a microwave source 31 , a microwave source feeding device 32 , a waveguide 33 , a heating antenna 34 or a stirring blade 35 , etc.
  • the structure and working principle of the microwave generator including a microwave source 31 , a microwave source feeding device 32 , a waveguide 33 , a heating antenna 34 or a stirring blade 35 , etc.
  • the thawing control method for the microwave oven 100 A includes followings.
  • a total period T of thawing is acquired according to a weight x of the food 200 in the microwave oven 100 A.
  • the weight x of the food 200 is in grams.
  • the specific value of K can be specifically selected depending on the kind of the food 200 , and the present disclosure is not particularly limited thereto.
  • the relationship between the total period T of thawing and the weight x of the food 200 is obtained by the inventors through a large number of thawing tests with different foods such as meat and different weights.
  • the total period T of thawing (which is required for thawing the meat) can be acquired based on the weight of the meat, it is only necessary to put the meat into the microwave oven 100 A when the microwave oven 100 A is used to thaw the food 200 , and the meat can be thawed in the total period T of thawing. Therefore the operation is convenient.
  • the phenomenon of the nutrient loss and part cooked during thawing in the conventional microwave oven 100 A is solved by accurately acquiring the total period T of thawing based on the different weights of the food such as meat.
  • the temperature of the food is ⁇ 3° C. to 0° C. That is, after the thawing process is finished, the temperature of the food such as meat is between ⁇ 3° C. and 0° C., preferably ⁇ 1° C. Therefore, ⁇ 1° C. is used as the temperature at thawing endpoint, which has at least following advantages: (1) the thawed food is more nutritious; (2) the thawed food is healthier; (3) the thawed food has the lower temperature difference, and there is no cooked discoloration phenomenon; (4) the thawed food has the moderate shear force and is easier to cut and operate.
  • the thawing control method for the microwave oven 100 A by acquiring the total period T of thawing which is required for thawing the food 200 according to the weight x of the food 200 , the thawing effect is good.
  • step S 2602 includes thawing the food 200 with a plurality of firepower levels successively in a plurality of successive periods of time. That is, the total period T of thawing can be divided into a plurality of successive periods of time, and the plurality of periods of time is successive in chronological order. During each period of time, the corresponding firepower level is used to thaw the food 200 .
  • the sum of the plurality of successive periods of time is the total period T of thawing, in other words, each period of the time is less than the total period T of thawing.
  • the sizes of the plurality of periods of time may be the same or different; similarly, the sizes of the plurality of firepower levels may be the same or different.
  • the total period T of thawing is divided into four periods of time.
  • the different firepower level is used for thawing the food 200 such as meat. It is to be understood that the specific value of the maximum firepower may be adaptively changed depending on the kind of the food 200 and the like, and the present disclosure is not particularly limited thereto.
  • step S 2602 specifically includes:
  • the food is thawed with a first firepower level in a first period t 1 of time, in which the first firepower level is 30% to 60% of the maximum firepower.
  • the food is thawed with a second firepower level in a second period t 2 of time, in which the second firepower level is 20% ⁇ 40% of the maximum firepower
  • the food is thawed with a third firepower level in a third period t 3 of time, in which the third firepower level is 30% ⁇ 60% of the maximum firepower.
  • the food is thawed with a fourth firepower level in a fourth period t 4 of time, in which the fourth firepower level is 0% ⁇ 30% of the maximum firepower.
  • the maximum firepower is 100%.
  • the total period T of thawing is divided into the successive first period t 1 of time, second period t 2 of time, third period t 3 of time and fourth period t 4 of time.
  • the first firepower level, the second firepower level, the third firepower level and the fourth firepower level are respectively used to thaw the food 200 such as meat.
  • first period t 1 of time, second period t 2 of time, third period t 3 of time and fourth period t 4 of time satisfy following conditions respectively:
  • the thawing is well-distributed, the nutrient is not lost, and the thawing speed is fast.
  • the total period T of thawing can also be divided into the successive two, three, five, six or more periods of time, and the corresponding firepower level is used for each period of time to thaw in order to achieve the better thawing effect.
  • the thawing control method further includes followings.
  • the thawing is suspended after the second period t 2 of time, and it is prompted to turn over the food, and it begins to detect whether the food is turned over.
  • step S 260222 A if it is detected that the food is turned over, the thawing is controlled to proceed to step S 26023 .
  • the thawing proceeds after the second period t 2 of time and before the third period t 3 of time.
  • the microwave generator is stopped and the food in the microwave oven 100 A is not thawed and the microwave oven 100 A prompts the user to turn over the food in the microwave oven 100 A.
  • the microwave generator is restarted to continue to thaw the food in the microwave oven 100 A.
  • a detection device disposed in the microwave oven 100 A detects whether the food is turned over after the microwave oven 100 A prompts the user to turn over the food in the microwave oven 100 A. For example, when the microwave generator emits microwaves upward, the detection device can detect the temperature of the lower surface of the food. Before turning, the temperature of the lower surface of the food should be higher than the temperature of the upper surface of the food, and after turning, the upper and lower surfaces of the food are interchanged, and then the temperature (which is detected by the detection device) of the lower surface (i.e., the upper surface before turning) of the food is lower than the temperature of the upper surface (i.e., the lower surface before turning) of the food. Therefore, it can be determined that the food has been turned over.
  • the detection device is a temperature sensor.
  • the thawing control method further includes followings.
  • step S 260222 B if it is detected that the microwave generator is restarted, the thawing is controlled to proceed to step S 26023 .
  • the thawing proceeds after the second period t 2 of time and before the third period t 3 of time.
  • the microwave generator is stopped and the food in the microwave oven 100 A is not thawed.
  • the microwave oven 100 A prompts the user to turn over the food in the microwave oven 100 A.
  • the microwave generator is restarted to continue to thaw the food in the microwave oven 100 A.
  • the user can press the key 22 for thawing or a key for starting on the microwave oven 100 A to control the microwave generator to restart, thereby continuing to thaw the food in the microwave oven 100 A.
  • the weight x of the food 200 can be judged according to a triggering state of the key 22 for thawing.
  • one key 22 for thawing is disposed on the microwave over 100 A, and the one key 22 for thawing is configured to successively increase a weight displayed on the microwave oven 100 A by 50 g ⁇ 100 g when the one key 22 for thawing is pressed once. That is, the user can estimate the weight x of the food 200 first himself, and then press the key 22 for thawing multiple times according to the estimated value.
  • the weight displayed on the microwave oven 100 A is increased every time when the key 22 for thawing is pressed until the estimated value is reached.
  • the specific value of the weight displayed on the microwave oven 100 A when the key 22 for thawing is pressed once can be specifically designed according to actual requirements, and the present disclosure is not particularly limited thereto.
  • a control panel 2 of the microwave oven 100 A has a display screen 21 .
  • the key 22 for thawing is provided below the display screen 21 , and there is one key 22 for thawing.
  • the weight displayed on the microwave oven 100 A is increased by 100 grams.
  • the key 22 for thawing can be pressed five times, in which the weight displayed on the microwave oven 100 A is increased by 100 g when the key 22 for thawing is pressed once.
  • the operation for thawing the food 200 such as meat is shown in FIG. 30 .
  • the weight x of the food 200 such as meat is estimated, and then the food 200 such as meat is put into the microwave oven 100 A.
  • the key 22 for thawing is pressed one or more times based on the estimated weight x so as to select a suitable weight for thawing.
  • the microwave oven 100 A can acquire the total period T of thawing according to the above-described weight for thawing, and then the key for starting on the microwave oven 100 A is pressed to start the thawing, at which moment the microwave generator is activated so that the food 200 such as meat is thawed.
  • the microwave oven 100 A pauses and prompts to turn the food over. The user turns the food over and then the microwave oven 100 A is restarted to thaw until the thawing ends.
  • the key 22 for thawing can include a plurality of keys 22 for thawing corresponding to a plurality of weight grams respectively (not shown in Figs.).
  • the control panel 2 of the microwave oven 100 A is provided with the plurality of keys 22 for thawing, and the weights corresponding respectively to the plurality of keys 22 for thawing are different.
  • the weight of the meat is estimated first, and then the key 22 for thawing that is closest to the estimated value of the weight of the meat is found from the plurality of keys 22 for thawing, and then the selected key 22 for thawing is pressed.
  • the weight x of the food 200 is judged by a weight sensor 4 disposed in the microwave oven 100 A.
  • the weight sensor 4 is provided on the oven feet 12 at bottom of the microwave oven 100 A.
  • the weight sensor 4 detects the weight of the microwave oven 100 A without the food 200 .
  • the weight sensor 4 detects the weight of the microwave oven 100 A with the food 200 .
  • the weight of the food 200 is obtained to be the difference between the two detected weights. It will be appreciated that the number of the weight sensors 4 may be tailored according to actual requirements to accurately obtain the weight of the food 200 such as meat.
  • the microwave oven 100 A has an oven chamber 11 .
  • the oven chamber 11 is divided into a cooking chamber 111 and a heating chamber 112 located below the cooking chamber 111 by a clapboard 13 .
  • the food 200 is adapted to be placed in the cooking chamber 111 .
  • the weight sensor 4 is provided at bottom of the clapboard 13 . At this time, the weight sensor 4 can directly detect the weight of the food 200 on the clapboard 13 .
  • the operation for thawing the food 200 such as meat is shown in FIG. 33 and FIG. 34 .
  • the food 200 such as meat is put into the microwave oven 100 A first.
  • the weight of the food 200 such as meat is detected automatically by the weight sensor 4 in the microwave oven 100 A.
  • the microwave oven 100 A can acquire the total period T of thawing according to the detected weight.
  • the key 22 for thawing is pressed and then the key for starting is pressed, and then the thawing is started.
  • the microwave generator is activated so that the food 200 such as meat is thawed.
  • the microwave oven 100 A pauses and prompts to turn the food over.
  • the user turns the food over and then the microwave oven 100 A is restarted to thaw until the thawing ends.
  • the weight sensor 4 may also be provided both at bottom of the oven feet 12 and at bottom of the clapboard 13 , to further accurately obtain the weight of the food 200 such as meat.
  • the microwave oven 100 A has automatic detection, thereby making the microwave oven 100 A more intelligent.
  • the microwave oven 100 A includes an oven body 1 , a control panel 2 , and a microwave generator.
  • the microwave oven 100 A uses the thawing control method for the microwave oven 100 A according to the first aspect of embodiments of the present disclosure to thaw the food 200 .
  • the oven body 1 defines an oven chamber 11 suitable for placing the food 200 such as meat.
  • the control panel 2 is disposed on the oven body 1 , for example on the front surface of the oven body 1 .
  • the control panel 2 has a key 22 for thawing and a key for starting.
  • the microwave generator is disposed in the oven body 1 , and configured to emit microwaves to the oven chamber 11 to thaw the food 200 such as meat.
  • the thawed food such as meat has no nutrition loss.
  • the oven body 1 is provided with the weight sensor 4 adapted to detect the weight of the food.
  • the oven feet 12 are provided at bottom of the oven body 1 .
  • the weight sensor 4 is provided on the oven feet 12 .
  • the microwave oven 100 A is empty, the weight sensor 4 detects the weight of the microwave oven 100 A without the food 200 .
  • the weight sensor 4 detects the weight of the microwave oven 100 A with the food 200 .
  • the weight of the food 200 is obtained to be the difference between the two detected weights.
  • the oven body 1 is provided with the weight sensor 4 adapted to detect the weight of the food.
  • the oven chamber 11 is divided into a cooking chamber 111 and a heating chamber 112 located below the cooking chamber 111 by a clapboard 13 .
  • the weight sensor 4 is provided at bottom of the clapboard 13 . At this time, the weight sensor 4 can directly detect the weight of the food 200 on the clapboard 13 .
  • the microwave oven 100 A has automatic detection, thereby making the microwave oven 100 A more intelligent.
  • the operation for thawing the food 200 such as meat is shown in FIG. 34 .
  • the food 200 such as meat is put into the microwave oven 100 A first.
  • the weight of the food 200 such as meat is detected automatically by the weight sensor 4 in the microwave oven 100 A.
  • the microwave oven 100 A can acquire the total period T of thawing according to the detected weight.
  • the key 22 for thawing is pressed and then the key for starting is pressed, and then the thawing is started.
  • the microwave generator is activated so that the food 200 such as meat is thawed.
  • the microwave oven 100 A pauses and prompts to turn the food over.
  • the user turns the food over and then the microwave oven 100 A is restarted to thaw until the thawing ends.
  • the weight x of the food 200 is judged according to a triggering state of the key 22 for thawing.
  • one key 22 for thawing is disposed on the microwave over 100 A, and the one key 22 for thawing is configured to successively increase a weight displayed on the microwave oven 100 A by 50 g ⁇ 100 g when the one key 22 for thawing is pressed once. That is, the user can estimate the weight x of the food 200 first himself, and then press the key 22 for thawing multiple times according to the estimated value of the weight x.
  • the weight displayed on the microwave oven 100 A is increased every time when the key 22 for thawing is pressed until the estimated value is reached.
  • the specific value of the weight displayed on the microwave oven 100 A when the key 22 for thawing is pressed once can be specifically designed according to actual requirements, and the present disclosure is not particularly limited thereto.
  • a control panel 2 of the microwave oven 100 A has a display screen 21 .
  • the key 22 for thawing is provided below the display screen 21 , and there is one key 22 for thawing.
  • the weight displayed on the microwave oven 100 A is increased by 100 grams.
  • the key 22 for thawing can be pressed five times, in which the weight displayed on the microwave oven 100 A is increased by 100 g when the key 22 for thawing is pressed once.
  • the operation for thawing the food 200 such as meat is shown in FIG. 30 .
  • the weight x of the food 200 such as meat is estimated, and then the food 200 such as meat is put into the microwave oven 100 A.
  • the key 22 for thawing is pressed one or more times based on the estimated weight x so as to select a suitable weight for thawing.
  • the microwave oven 100 A can acquire the total period T of thawing according to the above-described weight for thawing, and then the key for starting on the microwave oven 100 A is pressed to start the thawing, at which moment the microwave generator is activated so that the food 200 such as meat is thawed.
  • the microwave oven 100 A pauses and prompts to turn the food over. The user turns the food over and then the microwave oven 100 A is restarted to thaw until the thawing ends.
  • the key 22 for thawing can include a plurality of keys 22 for thawing corresponding to a plurality of weight grams respectively (not shown in Figs.).
  • the control panel 2 of the microwave oven 100 A is provided with the plurality of keys 22 for thawing, and the weights corresponding respectively to the plurality of keys 22 for thawing are different.
  • the weight of the meat is estimated first, and then the key 22 for thawing that is closest to the estimated value of the weight of the meat is found from the plurality of keys 22 for thawing, and then the selected key 22 for thawing is pressed.
  • Embodiments of the present disclosure also provide another thawing control method for a microwave oven.
  • the thawing control method for a microwave oven 100 B will be described with reference to FIGS. 35 to 40 .
  • the microwave oven 100 B has a key 22 for thawing and a microwave generator.
  • the food 200 such as meat (including pork, chicken, fish, etc.) placed in the microwave oven 100 B is thawed.
  • the structure and working principle of the microwave generator including a microwave source 31 , a microwave source feeding device 32 , a waveguide 33 , a heating antenna 34 or a stirring blade 35 , etc.
  • the structure and working principle of the microwave generator including a microwave source 31 , a microwave source feeding device 32 , a waveguide 33 , a heating antenna 34 or a stirring blade 35 , etc.
  • the thawing control method for the microwave oven 100 B includes followings.
  • temperatures of a plurality of temperature detecting points 131 on the food 200 in the microwave oven 100 B are detected.
  • the microwave generator is controlled to start and the food 200 is thawed according to the temperatures of the plurality of temperature detecting points 131 on the food 200 such as meat.
  • step S 3501 the number of the temperature detecting points 131 and the distribution of the temperature detecting points 131 on the food 200 can be specifically designed according to actual requirements.
  • the plurality of temperature detecting points 131 may be arranged in a matrix on the clapboard 13 .
  • the temperature detecting points 131 on the food 200 also may be distributed in a plurality of rows or columns.
  • FIG. 39 the plurality of temperature detecting points 131 on the food 200.
  • the plurality of temperature detecting points 131 may be distributed in a plurality of circles commonly having a center at a point on the clapboard 13 , and each circle includes a plurality of temperature detecting points 131 distributed in the circumferential direction, at which time at least part of the temperature detecting points 131 on the clapboard 13 falls on the food 200 to achieve better detection results.
  • step S 3502 during the process of thawing the food 200 such as meat in the microwave oven 100 B, the thawing firepower and/or the period of thawing can be controlled in accordance with the temperatures of the plurality of temperature detecting points 131 on the food 200 , so that a good thawing effect is reached, to solve the phenomenon of the nutrient loss and part cooked during thawing in the conventional microwave oven 100 B.
  • the temperature of the food such as meat is between ⁇ 3° C. and 0° C., preferably ⁇ 1° C. Therefore, the rapid thawing is achieved, the thawing is normally, and the nutrient is not lost.
  • ⁇ 1° C. is used as the temperature at thawing endpoint, which has at least following advantages: (1) the thawed food is more nutritious; (2) the thawed food is healthier; (3) the thawed food has the lower temperature difference, and there is no cooked discoloration phenomenon; (4) the thawed food has the moderate shear force and is easier to cut and operate.
  • the thawing control method for the microwave oven 100 B in the embodiments of the present disclosure by thawing the food 200 according to the temperatures of the plurality of temperature detecting points 131 on the food 200 such as meat, the thawing effect is good.
  • the temperatures of the plurality of temperature detecting points 131 on the food 200 can be detected based on an infrared temperature sensor 5 provided in the microwave oven 100 B.
  • the infrared temperature sensor 5 may scan the initial temperature of the food 200 such as meat and count the number of the temperature detecting points 131 on the food 200 such as meat.
  • the number of the temperature detecting points 131 on the food 200 such as meat is 14, and in an embodiment of FIG. 40 , the number of the temperature detecting points 131 on the food 200 such as meat is 15.
  • the infrared temperature sensor 5 is provided in the microwave oven 100 B.
  • the oven chamber 11 is defined in the microwave oven 100 B.
  • the oven chamber 11 is divided into a cooking chamber 111 and a heating chamber 112 located below the cooking chamber 111 by a clapboard 13 .
  • the infrared temperature sensor 5 is provided outside the oven chamber 11 and is located in an upper portion of the cooking chamber 111 .
  • the cooking chamber 111 is formed with a through-hole 141 .
  • the infrared temperature sensor 5 has an infrared temperature sensing probe. The infrared temperature sensing probe corresponds to the through-hole 141 .
  • the infrared temperature sensor 5 is slantwise provided on the side wall outside the oven chamber 11 and is provided near the top wall of the oven chamber 11 .
  • the microwave oven 100 B is provided with a mounting portion 14 adapted to mount the infrared temperature sensor 5 .
  • a portion of the side wall of the oven chamber 11 protrudes outward to form the mounting portion 14 , and the through-hole 141 is formed in the mounting portion 14 .
  • the infrared temperature sensor 5 may be provided on the top wall outside the oven chamber 11 (not shown in Figs.). It is to be understood that the specific installation position of the infrared temperature sensor 5 , and the shape and molding method of the mounting portion 14 can be specifically designed according to actual requirements. The present disclosure is not particularly limited thereto.
  • the infrared temperature sensor 5 has M infrared temperature sensing probes.
  • the infrared temperature sensor 5 has 64 infrared temperature sensing probes.
  • the infrared temperature sensor 5 has 8 infrared temperature sensing probes.
  • the temperatures of the plurality of temperature detecting points 131 on the food 200 such as meat are detected by the N infrared temperature sensing probes.
  • 14 temperature detecting points 131 are distributed on the surface of the food 200 such as meat, numbered as: 20, 21, 22, 27, 28, 29, 30, 35, 36, 37, 38, 43, 44, 45.
  • 15 temperature detecting points 131 distributed on the surface of the food 200 such as meat are acquired by scanning.
  • N and M are both positive integers and N is less than or equal to M.
  • N is equal to M.
  • step S 3502 includes successively adopting a plurality of firepower levels according to temperature detection values of the N infrared temperature sensing probes to thaw the food 200 .
  • the food 200 such as meat is thawed using different or partially identical firepower levels, depending on the temperature values of the plurality of temperature detecting points 131 on the food 200 such as meat.
  • step S 3502 specifically includes:
  • the food is thawed with a first firepower level after the microwave generator is started, in which the first firepower level is 30% ⁇ 60% of a maximum firepower.
  • the maximum firepower is 100%. It will be understood that the specific value of the maximum firepower may be adaptively changed depending on the kind of the food 200 and the like, and the present disclosure is not particularly limited thereto.
  • the first firepower level is used to thaw the food 200 such as meat first, in which the first firepower level is 30% to 60% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually and when the temperature values of 30% of the plurality of temperature detecting points 131 on the food 200 such as meat are larger than ⁇ 4° C., the food such as meat is thawed with the second firepower level, in which the second firepower level is 20%-40% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 60% of the plurality of temperature detecting points 131 on the food 200 such as meat are larger than ⁇ 4° C., the food such as meat is thawed with the third firepower level, in which the third firepower level is 30% ⁇ 60% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 30% of the plurality of temperature detecting points 131 on the food 200 such as meat are in ⁇ 3° C. ⁇ 0° C., the food such as meat is thawed with the fourth firepower level, in which the fourth firepower level is 0% ⁇ 30% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 80% of the plurality of temperature detecting points 131 on the food 200 such as meat are in ⁇ 3° C. ⁇ 0° C., thawing the food is stopped and the thawing process is finished.
  • the infrared temperature sensor 5 is fixed.
  • the infrared temperature sensor 5 has 64 infrared temperature sensing probes.
  • the clapboard 13 is correspondingly provided with 64 temperature detecting points 131 .
  • the food 200 such as meat is placed in the microwave oven 100 B first.
  • the infrared temperature sensor 5 scans to acquire the initial temperature of the meat and counts the number (14) of the temperature detecting points 131 on the meat. Then the key 22 for thawing on the control panel 2 of the microwave oven 100 B is pressed to activate the microwave generator to thaw the meat.
  • the first firepower level is used to thaw the food 200 such as meat first, in which the first firepower level is 30% to 60% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually and when the temperature values of 30% of the plurality of temperature detecting points 131 on the food 200 such as meat are larger than ⁇ 4° C., the food such as meat is thawed with the second firepower level, in which the second firepower level is 20% ⁇ 40% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 60% of the plurality of temperature detecting points 131 on the food 200 such as meat are larger than ⁇ 4° C., the food such as meat is thawed with the third firepower level, in which the third firepower level is 30% ⁇ 60% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 30% of the plurality of temperature detecting points 131 on the food 200 such as meat are in ⁇ 3° C. ⁇ 0° C., the food such as meat is thawed with the fourth firepower level, in which the fourth firepower level is 0% ⁇ 30% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 80% of the plurality of temperature detecting points 131 on the food 200 such as meat are in ⁇ 3° C. ⁇ 0° C., thawing the food is stopped and the thawing process is finished.
  • the infrared temperature sensor 5 can be driven to rotate by the motor 6 connected thereto.
  • the infrared temperature sensor 5 has 8 infrared temperature sensing probes.
  • 8 temperature detecting points 131 are arranged in the clapboard 13 .
  • the 8 temperature detecting points 131 are arranged in a straight line on the clapboard 13 .
  • the food 200 i.e. the food to be thawed
  • the microwave oven 100 B When thawing, referring to FIGS. 37 and 38 and in combination with FIG. 40 , the food 200 (i.e. the food to be thawed) such as meat is placed in the microwave oven 100 B first.
  • the infrared temperature sensor 5 is driven by the stepping motor to rotate, thereby realizing the full-surface scanning.
  • the initial temperature of the meat is detected, and the number (15) of the temperature detecting points 131 distributed on the surface of the meat is acquired by the scanning.
  • the key 22 for thawing on the control panel 2 of the microwave oven 100 B is pressed to start the microwave generator to thaw the meat.
  • the first firepower level is used to thaw the food 200 such as meat first, in which the first firepower level is 30% to 60% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually and when the temperature values of 30% of the plurality of temperature detecting points 131 on the food 200 such as meat are larger than ⁇ 4° C., the food such as meat is thawed with the second firepower level, in which the second firepower level is 20% ⁇ 40% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 60% of the plurality of temperature detecting points 131 on the food 200 such as meat are larger than ⁇ 4° C., the food such as meat is thawed with the third firepower level, in which the third firepower level is 30% ⁇ 60% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 30% of the plurality of temperature detecting points 131 on the food 200 such as meat are in ⁇ 3° C. ⁇ 0° C., the food such as meat is thawed with the fourth firepower level, in which the fourth firepower level is 0% ⁇ 30% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 80% of the plurality of temperature detecting points 131 on the food 200 such as meat are in ⁇ 3° C. ⁇ 0° C., thawing the food is stopped and the thawing process is finished.
  • the microwave oven 100 B includes an oven body 1 , a temperature detecting device and a microwave generator.
  • the microwave oven 100 B uses the thawing control method for the microwave oven 100 B according to the first aspect of embodiments of the present disclosure to thaw the food 200 .
  • the oven body 1 defines an oven chamber 11 suitable for placing the food 200 such as meat.
  • the control panel 2 is disposed on the oven body 1 , for example on the front surface of the oven body 1 .
  • the control panel 2 has a key 22 for thawing.
  • the microwave generator is disposed in the oven body 1 , and configured to emit microwaves to the oven chamber 11 to thaw the food 200 such as meat.
  • the temperature detecting device is provided in the oven body 1 to detect temperatures of a plurality of temperature detecting points 131 on the food 200 .
  • the temperature detecting device is an infrared temperature sensor 5 , and the infrared temperature sensor 5 is provided in the upper portion of the oven body 1 .
  • the infrared temperature sensor 5 is provided in the oven chamber 11 .
  • the oven chamber 11 is divided into a cooking chamber 111 and a heating chamber 112 located below the cooking chamber 111 by a clapboard 13 .
  • the infrared temperature sensor 5 is provided outside the oven chamber 11 and is located in an upper portion of the cooking chamber 111 .
  • the cooking chamber 111 is formed with a through-hole 141 .
  • the infrared temperature sensor 5 has an infrared temperature sensing probe. The infrared temperature sensing probe corresponds to the through-hole 141 .
  • the infrared temperature sensor 5 is slantwise provided on the side wall outside the oven chamber 11 and is provided near the top wall of the oven chamber 11 .
  • the microwave oven 100 B is provided with a mounting portion 14 adapted to mount the infrared temperature sensor 5 .
  • a portion of the side wall of the oven chamber 11 protrudes outward to form the mounting portion 14 , and the through-hole 141 is formed in the mounting portion 14 .
  • the infrared temperature sensor 5 may be provided on the top wall outside the oven chamber 11 (not shown in Figs.). It is to be understood that the specific installation position of the infrared temperature sensor 5 , and the shape and molding method of the mounting portion 14 can be specifically designed according to the actual requirements. The present disclosure is not particularly limited thereto.
  • the infrared temperature sensor 5 is fixed.
  • the infrared temperature sensor 5 has 64 infrared temperature sensing probes.
  • the clapboard 13 is correspondingly provided with 64 temperature detecting points 131 .
  • the food 200 such as meat is placed in the microwave oven 100 B first.
  • the infrared temperature sensor 5 scans to acquire the initial temperature of the meat and counts the number (14) of the temperature detecting points 131 on the meat. Then the key 22 for thawing on the control panel 2 of the microwave oven 100 B is pressed to activate the microwave generator to thaw the meat.
  • the first firepower level is used to thaw the food 200 such as meat first, in which the first firepower level is 30% to 60% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually and when the temperature values of 30% of the plurality of temperature detecting points 131 on the food 200 such as meat are larger than ⁇ 4° C., the food such as meat is thawed with the second firepower level, in which the second firepower level is 20% ⁇ 40% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 60% of the plurality of temperature detecting points 131 on the food 200 such as meat are larger than ⁇ 4° C., the food such as meat is thawed with the third firepower level, in which the third firepower level is 30% ⁇ 60% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 30% of the plurality of temperature detecting points 131 on the food 200 such as meat are in ⁇ 3° C. ⁇ 0° C., the food such as meat is thawed with the fourth firepower level, in which the fourth firepower level is 0% ⁇ 30% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 80% of the plurality of temperature detecting points 131 on the food 200 such as meat are in ⁇ 3° C. ⁇ 0° C., thawing the food is stopped and the thawing process is finished.
  • the infrared temperature sensor 5 can be driven to rotate by the motor 6 connected thereto.
  • the infrared temperature sensor 5 has 8 infrared temperature sensing probes.
  • 8 temperature detecting points 131 are arranged in the clapboard 13 .
  • the 8 temperature detecting points 131 are arranged in a straight line on the clapboard 13 .
  • the food 200 i.e. the food to be thawed
  • the microwave oven 100 B When thawing, referring to FIGS. 37 and 38 and in combination with FIG. 40 , the food 200 (i.e. the food to be thawed) such as meat is placed in the microwave oven 100 B first.
  • the infrared temperature sensor 5 is driven by the stepping motor to rotate, thereby realizing the full-surface scanning.
  • the initial temperature of the meat is detected, and the number (15) of the temperature detecting points 131 distributed on the surface of the meat is acquired by the scanning.
  • the key 22 for thawing on the control panel 2 of the microwave oven 100 B is pressed to start the microwave generator to thaw the meat.
  • the first firepower level is used to thaw the food 200 such as meat first, in which the first firepower level is 30% to 60% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually and when the temperature values of 30% of the plurality of temperature detecting points 131 on the food 200 such as meat are larger than ⁇ 4° C., the food such as meat is thawed with the second firepower level, in which the second firepower level is 20% ⁇ 40% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 60% of the plurality of temperature detecting points 131 on the food 200 such as meat are larger than ⁇ 4° C., the food such as meat is thawed with the third firepower level, in which the third firepower level is 30% ⁇ 60% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 30% of the plurality of temperature detecting points 131 on the food 200 such as meat are in ⁇ 3° C. ⁇ 0° C., the food such as meat is thawed with the fourth firepower level, in which the fourth firepower level is 0% ⁇ 30% of the maximum firepower.
  • the temperature of the food 200 such as meat is detected continually, and when the temperature values of 80% of the plurality of temperature detecting points 131 on the food 200 such as meat are in ⁇ 3° C. ⁇ 0° C., thawing the food is stopped and the thawing process is finished.
  • the thawed food such as meat has no loss of nutrition.
  • Embodiments of the present disclosure also provide another thawing control method for a microwave oven. It is to be understood that the structure of the microwave oven according to the embodiment of the present disclosure can be the same as that of the microwave oven 100 B in the above embodiment. In order to save space, the structure of the microwave oven according to the embodiment of the present disclosure can be described with reference to the structure of the microwave oven 100 B in the above embodiment.
  • the thawing control method for a microwave oven 100 B will be described with reference to FIGS. 36 to 41 .
  • the microwave oven 100 B has a key 22 for thawing and a microwave generator.
  • the food 200 such as meat (including pork, chicken, fish, etc.) placed in the microwave oven 100 B is thawed.
  • the structure and working principle of the microwave generator including a microwave source 31 , a microwave source feeding device 32 , a waveguide 33 , a heating antenna 34 or a stirring blade 35 , etc.
  • the structure and working principle of the microwave generator including a microwave source 31 , a microwave source feeding device 32 , a waveguide 33 , a heating antenna 34 or a stirring blade 35 , etc.
  • the thawing control method for the microwave oven 100 B includes followings.
  • the microwave oven 100 B includes a rotatable heating antenna 34 .
  • temperatures of a plurality of temperature detecting points 131 on the food 200 in the microwave oven 100 B are detected.
  • a heating angle of the heating antenna 34 is determined according to the temperatures of the plurality of temperature detecting points 131 .
  • the heating antenna is controlled to rotate according to the heating angle.
  • step S 4101 the number of the temperature detecting points 131 and the distribution of the temperature detecting points 131 on the food 200 can be specifically designed according to actual requirements.
  • the plurality of temperature detecting points 131 may be arranged in a matrix on the clapboard 13 .
  • the temperature detecting points 131 on the food 200 also may be distributed in a plurality of rows or columns.
  • FIG. 39 shows that when the food 200 is placed on the clapboard 13 in the microwave oven 100 B, the plurality of temperature detecting points 131 may be arranged in a matrix on the clapboard 13 .
  • the temperature detecting points 131 on the food 200 also may be distributed in a plurality of rows or columns.
  • FIG. 39 when the food 200 is placed on the clapboard 13 in the microwave oven 100 B, the plurality of temperature detecting points 131 may be arranged in a matrix on the clapboard 13 .
  • the temperature detecting points 131 on the food 200 also may be distributed in a plurality of rows or columns.
  • the plurality of temperature detecting points 131 may be distributed in a plurality of circles commonly having a center at a point on the clapboard 13 , and each circle includes a plurality of temperature detecting points 131 distributed in the circumferential direction, at which time at least part of the temperature detecting points 131 on the clapboard 13 falls on the food 200 to achieve better detection results.
  • steps S 4102 and S 4103 during the process of thawing the food 200 such as meat by the microwave oven 100 B, the temperatures of the plurality of temperature detecting points 131 on the food 200 such as meat are detected continually, so as to determine the heating angle of the heating antenna 34 . After the heating angle is determined, the heating antenna 34 is rotated to the heating angle to thaw the food 200 such as meat.
  • step S 4102 a position of a point with a lowest temperature in the plurality of temperature detecting points 131 is judged.
  • step S 4103 the heating antenna 34 is controlled to rotate to the position of the point with the lowest temperature, so that the point with the lowest temperature on the thawed food has stronger microwave heating.
  • the heating position of the heating antenna 34 can be controlled in accordance with the temperatures of the plurality of temperature detecting points 131 on the food 200 , and a good thawing effect can be achieved, and the nutrient loss and partial cooked when thawing in the conventional microwave oven 100 B can be solved.
  • the thawing control method for the microwave oven 100 B by thawing the food 200 according to the temperatures of the plurality of temperature detecting points 131 on the food 200 such as meat, the thawing effect is good.
  • the thawing control method further includes followings.
  • the heating antenna 34 is controlled to rotate at a constant speed.
  • step S 41012 when 30% of the temperatures of the plurality of temperature detecting points are larger than ⁇ 4° C., it is controlled to execute step S 4102 .
  • the heating antenna 34 can be controlled to rotate at the constant speed, thereby uniformly thawing the food 200 such as meat.
  • the directional heating mode is started. That is, the point with the lowest temperature in the plurality of temperature detecting points 131 on the food 200 such as meat is judged, and then the heating antenna 34 is rotated to a certain position to give stronger microwave heating to the point with the lowest temperature on the food such as meat.
  • the thawing control method for the microwave oven 100 B further includes followings.
  • the temperatures of the plurality of temperature detecting points 131 on the food such as meat are continually detected.
  • the temperatures of 80% of the plurality of temperature detecting points 131 on the food 200 such as meat are in ⁇ 3° C. ⁇ 0° C.
  • the food 200 such as meat is stopped to thaw. At this moment the thawing process ends.
  • the temperatures of the plurality of temperature detecting points 131 on the food 200 can be detected based on an infrared temperature sensor 5 provided in the microwave oven 100 B.
  • the infrared temperature sensor 5 may scan the initial temperature of the food 200 such as meat and count the number of the temperature detecting points 131 on the food 200 such as meat.
  • the number of the temperature detecting points 131 on the food 200 such as meat is 14, and in an embodiment of FIG. 40 , the number of the temperature detecting points 131 on the food 200 such as meat is 15.
  • the infrared temperature sensor 5 is provided in the microwave oven 100 B.
  • the oven chamber 11 is defined in the microwave oven 100 B.
  • the oven chamber 11 is divided into a cooking chamber 111 and a heating chamber 112 located below the cooking chamber 111 by the clapboard 13 .
  • the infrared temperature sensor 5 is provided outside the oven chamber 11 and is located in an upper portion of the cooking chamber 111 .
  • the cooking chamber 111 is formed with a through-hole 141 .
  • the infrared temperature sensor 5 has an infrared temperature sensing probe. The infrared temperature sensing probe corresponds to the through-hole 141 .
  • the infrared temperature sensor 5 is slantwise provided on the side wall outside the oven chamber 11 and is provided near the top wall of the oven chamber 11 .
  • the microwave oven 100 B is provided with a mounting portion 14 adapted to mount the infrared temperature sensor 5 .
  • a portion of the side wall of the oven chamber 11 protrudes outward to form the mounting portion 14 , and the through-hole 141 is formed in the mounting portion 14 .
  • the infrared temperature sensor 5 may be provided on the top wall outside the oven chamber 11 (not shown in Figs.). It is to be understood that the specific installation position of the infrared temperature sensor 5 , and the shape and molding method of the mounting portion 14 can be specifically designed according to actual requirements. The present disclosure is not particularly limited thereto.
  • the infrared temperature sensor 5 has M infrared temperature sensing probes.
  • the infrared temperature sensor 5 has 64 infrared temperature sensing probes.
  • the infrared temperature sensor 5 has 8 infrared temperature sensing probes.
  • the temperatures of the plurality of temperature detecting points 131 on the food 200 such as meat are detected by the N infrared temperature sensing probes.
  • 14 temperature detecting points 131 are distributed on the surface of the food 200 such as meat, numbered as: 20, 21, 22, 27, 28, 29, 30, 35, 36, 37, 38, 43, 44, 45.
  • 15 temperature detecting points 131 distributed on the surface of the food 200 such as meat are acquired by scanning.
  • N and M are both positive integers and N is less than or equal to M.
  • N is equal to M.
  • the infrared temperature sensor 5 is fixed.
  • the infrared temperature sensor 5 has 64 infrared temperature sensing probes.
  • the clapboard 13 is correspondingly provided with 64 temperature detecting points 131 .
  • the food 200 such as meat is placed in the microwave oven 100 B first.
  • the infrared temperature sensor 5 scans to acquire the initial temperature of the meat and counts the number (14) of the temperature detecting points 131 on the meat. Then the key 22 for thawing on the control panel 2 of the microwave oven 100 B is pressed to activate the microwave generator to thaw the meat.
  • the heating antenna 34 can be controlled to rotate at the constant speed first.
  • the temperature of meat is detected continually.
  • the directional heating mode is started. That is, the point with the lowest temperature in the plurality of temperature detecting points 131 on the meat is judged, and the heating antenna 34 is rotated to a certain position to give stronger microwave heating to the point with the lowest temperature on the meat.
  • the temperatures of the plurality of temperature detecting points 131 on the meat is detected continually, and when the temperature values of 80% of the plurality of temperature detecting points 131 on the meat are in ⁇ 3° C. ⁇ 0° C., the thawing is stopped, and the thawing process is finished.
  • the infrared temperature sensor 5 is driven to rotate by the motor 6 connected thereto.
  • the infrared temperature sensor 5 has 8 infrared temperature sensing probes.
  • 8 temperature detecting points 131 are arranged in the clapboard 13 .
  • the 8 temperature detecting points 131 are arranged in a straight line on the clapboard 13 .
  • the food 200 such as meat is placed in the microwave oven 100 B first.
  • the infrared temperature sensor 5 is driven by the stepping motor to rotate, thereby realizing the full-surface scanning.
  • the initial temperature of the meat is detected, and the number (15) of the temperature detecting points 131 distributed on the surface of the meat is acquired by the scanning.
  • the key 22 for thawing on the control panel 2 of the microwave oven 100 B is pressed to start the microwave generator to thaw the meat.
  • the heating antenna 34 can be controlled to rotate at the constant speed first.
  • the temperature of meat is detected continually.
  • the directional heating mode is started. That is, the point with the lowest temperature in the plurality of temperature measurement points 131 on the meat is judged, and the heating antenna 34 is rotated to a certain position to give stronger microwave heating to the point with the lowest temperature on the meat.
  • the temperatures of the plurality of temperature detecting points 131 on the meat is detected continually, and when the temperature values of 80% of the plurality of temperature detecting points 131 on the meat are in ⁇ 3° C. ⁇ 0° C., the thawing is stopped, and the thawing process is finished.
  • the temperature of the food such as meat is between ⁇ 3° C. and 0° C., preferably ⁇ 1° C. Therefore, the rapid thawing is achieved, the thawing is normally, and the nutrient is not lost.
  • ⁇ 1° C. is used as the temperature at thawing endpoint, which has at least following advantages: (1) the thawed food is more nutritious; (2) the thawed food is healthier; (3) the thawed food has the lower temperature difference, and there is no cooked discoloration phenomenon; (4) the thawed food has the moderate shear force and is easier to cut and operate.
  • the microwave oven 100 B includes an oven body 1 , a temperature detecting device and a microwave generator.
  • the microwave oven 100 B uses the thawing control method for the microwave oven 100 B according to the first aspect of embodiments of the present disclosure to thaw the food 200 .
  • the oven body 1 defines an oven chamber 11 suitable for placing the food 200 such as meat.
  • the control panel 2 is disposed on the oven body 1 , for example on the front surface of the oven body 1 .
  • the control panel 2 has a key 22 for thawing.
  • the microwave generator is disposed in the oven body 1 , and configured to emit microwaves to the oven chamber 11 to thaw the food 200 such as meat.
  • the temperature detecting device is provided in the oven body 1 to detect temperature of a plurality of temperature detecting points 131 on the food 200 .
  • the temperature detecting device is an infrared temperature sensor 5 , and the infrared temperature sensor 5 is provided in the upper portion of the oven body 1 .
  • the infrared temperature sensor 5 is provided in the oven chamber 11 .
  • the oven chamber 11 is divided into a cooking chamber 111 and a heating chamber 112 located below the cooking chamber 111 by a clapboard 13 .
  • the infrared temperature sensor 5 is provided outside the oven chamber 11 and is located in an upper portion of the cooking chamber 111 .
  • the cooking chamber 111 is formed with a through-hole 141 .
  • the infrared temperature sensor 5 has an infrared temperature sensing probe. The infrared temperature sensing probe corresponds to the through-hole 141 .
  • the infrared temperature sensor 5 is slantwise provided on the side wall outside the oven chamber 11 and is provided near the top wall of the oven chamber 11 .
  • the microwave oven 100 B is provided with a mounting portion 14 adapted to mount the infrared temperature sensor 5 .
  • a portion of the side wall of the oven chamber 11 protrudes outward to form the mounting portion 14 , and the through-hole 141 is formed in the mounting portion 14 .
  • the infrared temperature sensor 5 may be provided on the top wall outside the oven chamber 11 (not shown in Figs.). It is to be understood that the specific installation position of the infrared temperature sensor 5 , and the shape and molding method of the mounting portion 14 can be specifically designed according to actual requirements. The present disclosure is not particularly limited thereto.
  • the infrared temperature sensor 5 is fixed.
  • the infrared temperature sensor 5 has 64 infrared temperature sensing probes.
  • the clapboard 13 is correspondingly provided with 64 temperature detecting points 131 .
  • the food 200 such as meat is placed in the microwave oven 100 B first.
  • the infrared temperature sensor 5 scans to acquire the initial temperature of the meat and counts the number (14) of the temperature detecting points 131 on the meat. Then the key 22 for thawing on the control panel 2 of the microwave oven 100 B is pressed to activate the microwave generator to thaw the meat.
  • the heating antenna 34 can be controlled to rotate at the constant speed first.
  • the temperature of meat is detected continually.
  • the directional heating mode is started. That is, the point with the lowest temperature in the plurality of temperature measurement points 131 on the meat is judged, and the heating antenna 34 is rotated to a certain position to give stronger microwave heating to the point with the lowest temperature on the meat.
  • the temperatures of the plurality of temperature detecting points 131 on the meat is detected continually, and when the temperature values of 80% of the plurality of temperature detecting points 131 on the meat are in ⁇ 3° C. ⁇ 0° C., the thawing is stopped, and the thawing process is finished.
  • the infrared temperature sensor 5 is driven to rotate by the motor 6 connected thereto.
  • the infrared temperature sensor 5 has 8 infrared temperature sensing probes.
  • 8 temperature detecting points 131 are arranged in the clapboard 13 .
  • the 8 temperature detecting points 131 are arranged in a straight line on the clapboard 13 .
  • the food 200 such as meat is placed in the microwave oven 100 B first.
  • the infrared temperature sensor 5 is driven by the stepping motor to rotate, thereby realizing the full-surface scanning.
  • the initial temperature of the meat is detected, and the number (15) of the temperature detecting points 131 distributed on the surface of the meat is acquired by the scanning.
  • the key 22 for thawing on the control panel 2 of the microwave oven 100 B is pressed to start the microwave generator to thaw the meat.
  • the heating antenna 34 can be controlled to rotate at the constant speed first.
  • the temperature of meat is detected continually.
  • the directional heating mode is started. That is, the point with the lowest temperature in the plurality of temperature detecting points 131 on the meat is judged, and the heating antenna 34 is rotated to a certain position to give stronger microwave heating to the point with the lowest temperature on the meat.
  • the temperatures of the plurality of temperature detecting points 131 on the meat is detected continually, and when the temperature values of 80% of the plurality of temperature detecting points 131 on the meat are in ⁇ 3° C. ⁇ 0° C., the thawing is stopped, and the thawing process is finished.
  • the thawed food such as meat has no loss of nutrition.
  • the logic and/or step described in other manners herein or shown in the flow chart, for example, a particular sequence table of executable instructions for realizing the logical function may be specifically achieved in any computer readable medium to be used by the instruction execution system, device or equipment (such as the system based on computers, the system comprising processors or other systems capable of obtaining the instruction from the instruction execution system, device and equipment and executing the instruction), or to be used in combination with the instruction execution system, device and equipment.
  • the computer readable medium may be any device adaptive for including, storing, communicating, propagating or transferring programs to be used by or in combination with the instruction execution system, device or equipment.
  • the computer readable medium comprise but are not limited to: an electronic connection (an electronic device) with one or more wires, a portable computer enclosure (a magnetic device), a random access memory (RAM), a read only memory (ROM), an erasable programmable read-only memory (EPROM or a flash memory), an optical fiber device and a portable compact disk read-only memory (CDROM).
  • the computer readable medium may even be a paper or other appropriate medium capable of printing programs thereon, this is because, for example, the paper or other appropriate medium may be optically scanned and then edited, decrypted or processed with other appropriate methods when necessary to obtain the programs in an electric manner, and then the programs may be stored in the computer memories.
  • each part of the present disclosure may be realized by the hardware, software, firmware or their combination.
  • a plurality of steps or methods may be realized by the software or firmware stored in the memory and executed by the appropriate instruction execution system.
  • the steps or methods may be realized by one or a combination of the following techniques known in the art: a discrete logic circuit having a logic gate circuit for realizing a logic function of a data signal, an application-specific integrated circuit having an appropriate combination logic gate circuit, a programmable gate array (PGA), a field programmable gate array (FPGA), etc.
  • each function cell of the embodiments of the present disclosure may be integrated in a processing module, or these cells may be separate physical existence, or two or more cells are integrated in a processing module.
  • the integrated module may be realized in a form of hardware or in a form of software function modules. When the integrated module is realized in a form of software function module and is sold or used as a standalone product, the integrated module may be stored in a computer readable storage medium.
  • the storage medium mentioned above may be read-only memories, magnetic disks or CD, etc.

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  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Control Of High-Frequency Heating Circuits (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
US15/514,231 2014-09-25 2015-09-25 Microwave oven and thawing control method and device for the same Abandoned US20170280518A1 (en)

Applications Claiming Priority (11)

Application Number Priority Date Filing Date Title
CN201410499543.2A CN104235903A (zh) 2014-09-25 2014-09-25 微波炉的食物解冻控制方法及微波炉
CN201410499395.4 2014-09-25
CN201410499499.5A CN104235902B (zh) 2014-09-25 2014-09-25 微波炉的食物解冻控制方法及微波炉
CN201410499543.2 2014-09-25
CN201410499499.5 2014-09-25
CN201410499395.4A CN104235901A (zh) 2014-09-25 2014-09-25 微波炉的食物解冻控制方法及微波炉
CN201410510143.7A CN104266236A (zh) 2014-09-28 2014-09-28 微波炉解冻的控制方法、装置及微波炉
CN201410508374.4 2014-09-28
CN201410508374.4A CN104235904A (zh) 2014-09-28 2014-09-28 微波炉解冻的控制方法、装置及微波炉
CN201410510143.7 2014-09-28
PCT/CN2015/090806 WO2016045629A1 (zh) 2014-09-25 2015-09-25 微波炉解冻的控制方法、装置及微波炉

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US15/468,994 Active 2036-04-05 US10397990B2 (en) 2014-09-25 2017-03-24 Microwave oven and thawing control method and device for the same
US15/468,937 Active 2036-03-06 US10588181B2 (en) 2014-09-25 2017-03-24 Microwave oven and thawing control method and device for the same

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US15/468,937 Active 2036-03-06 US10588181B2 (en) 2014-09-25 2017-03-24 Microwave oven and thawing control method and device for the same

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US (3) US20170280518A1 (ja)
EP (3) EP3199873A4 (ja)
JP (1) JP6526183B2 (ja)
KR (1) KR102042199B1 (ja)
AU (1) AU2015320087A1 (ja)
BR (1) BR112017006266A2 (ja)
CA (1) CA2962660C (ja)
RU (1) RU2671654C2 (ja)
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EP3285007A2 (en) 2018-02-21
CA2962660C (en) 2019-06-11
US10397990B2 (en) 2019-08-27
EP3285548A1 (en) 2018-02-21
KR102042199B1 (ko) 2019-11-07
BR112017006266A2 (pt) 2017-12-12
JP2017528681A (ja) 2017-09-28
US10588181B2 (en) 2020-03-10
US20170196050A1 (en) 2017-07-06
RU2671654C2 (ru) 2018-11-06
US20170202060A1 (en) 2017-07-13
JP6526183B2 (ja) 2019-06-05
KR20170072225A (ko) 2017-06-26
CA2962660A1 (en) 2016-03-31
RU2017114102A3 (ja) 2018-10-29
WO2016045629A1 (zh) 2016-03-31
EP3199873A1 (en) 2017-08-02
EP3285007A3 (en) 2018-06-20
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AU2015320087A1 (en) 2017-05-11
EP3199873A4 (en) 2018-05-16

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