WO1996010152A1 - Methode d'estimation de la temperature de l'interieur d'une substance a cuire et dispositif de cuisson thermique mettant en ×uvre cette methode - Google Patents
Methode d'estimation de la temperature de l'interieur d'une substance a cuire et dispositif de cuisson thermique mettant en ×uvre cette methode Download PDFInfo
- Publication number
- WO1996010152A1 WO1996010152A1 PCT/JP1995/001944 JP9501944W WO9610152A1 WO 1996010152 A1 WO1996010152 A1 WO 1996010152A1 JP 9501944 W JP9501944 W JP 9501944W WO 9610152 A1 WO9610152 A1 WO 9610152A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- temperature
- cooked
- heating
- estimating
- information
- Prior art date
Links
Classifications
-
- 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
- H05B6/6452—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using temperature sensors the sensors being in contact with the heated product
-
- 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
- F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
Definitions
- the present invention relates to a method for estimating the temperature inside an object to be cooked and a cooking device using the method.
- the present invention relates to an operation for heating a substance using radiant heating, convection heating, or high-frequency heating, in particular, a temperature or temperature change inside the food when the food is cooked using a microwave oven or an oven. And a cooking device using the method.
- a conventional high-frequency heating apparatus which is one of this type of heating apparatus, a so-called electronic range, had a configuration as shown in FIG.
- Reference numeral 1 denotes a cooking device main body, which is provided with a door 2 which can be opened and closed on the front surface, so that food can be taken in and out of the compartment 3.
- a high-frequency generator 4 is provided in the cooking device main body 1, and an irradiation port 5 for irradiating high-frequency waves to the inside of the refrigerator is formed on the ceiling surface of the refrigerator 3.
- the irradiation port 5 is not limited to the ceiling surface, but may be formed on the back or side surface of the interior, and may be provided in a plurality.
- Numeral 6 is a humidity sensor that detects the humidity in the refrigerator.
- Reference numeral 7 denotes a weight sensor, which is used to adjust the cooking time by detecting the weight of the food.
- program cooking is a method in which the adjustment of the heating output every moment is set in advance and automatically controlled accordingly. For example, when you thaw frozen meat, Next, heat gently, and finally heat very weakly so as not to overheat. At this time, if the heating intensity of each heating state and the charging time are programmed, cooking can be performed as it is. These cooking methods are used depending on the ingredients or cooking content, and under certain conditions, satisfactory results have been obtained. The optimal cooking conditions for such various types of cooking are empirically required and provided to users in the form of so-called cookbooks.
- high-frequency heating has a characteristic that the calorific value differs depending on the food material and is greatly affected by the shape, so that it is basically a heating method in which fine temperature control is difficult, and it is difficult to heat the food uniformly. I have. Therefore, sufficient temperature control cannot be performed by the above-described sensing, that is, a method of detecting the progress of cooking indirectly, instead of directly detecting the temperature of food.
- the metal parts themselves generate heat under the influence of high frequency, so a sensor without metal parts or a structure that is less susceptible to radio waves is required. There was hardly anything to be done.
- cooking for a certain period of time is performed under predetermined conditions for a dish for which the optimum cooking conditions are already known.
- the cooking conditions required here are conditions that are tailored to the individual cooking device, not conditions relating to changes in the temperature of the ingredients. For example, if you have the knowledge that you want to heat meat as fast as you would when cooking it, but that it should not be above 70 ° C, and that vegetables must be heated to above 90 ° C, For that purpose, how to set the conditions of the cooking device was different for each device. In other words, instead of controlling the cooking device in consideration of the change in the temperature of the ingredients, the conditions were set to control the operation of the cooking device. Therefore, it is optimal for each cooking device If the proper cooking conditions are not known, it is difficult to cook as expected.
- the detected physical quantity and the temperature of the food are not associated one-to-one, and the cooking device is controlled based on the temperature and humidity of the atmosphere during cooking. ing. Although the temperature of food is directly detected, it is extremely rare.In actual cooking, it is often impossible to detect the temperature of the part that you want to know. The control of the cooking device is not performed using the parameter as a parameter.
- the present invention has been made in view of such problems of the prior art, and it is an object of the present invention to estimate a temperature change of a food (cooked material) during heating according to the amount, type, and heating condition of the food.
- a temperature change of a food cooked material
- a first temperature estimating method of the present invention stores physical property information of a cooking object and a heat conduction calculation processing procedure, and inputs cooking object information and heating information,
- the heating output for the above-mentioned part is calculated according to the distance between one part of the object to be cooked and a predetermined reference point, and the temperature rise value per unit time of the above-mentioned part is calculated from the input information of the object to be cooked and the heating output.
- a heat conduction calculation processing stored using the temperature rise value. It is characterized in that the heat conduction arithmetic processing is performed in order.
- a plurality of reference points are set on the surface of the object to be cooked, a method for calculating the heating output according to the distance from these reference points, and the reference point are set at approximately the center of the object to be cooked.
- the method of calculating heating output and the method of superimposing both are used.
- an operation coefficient and an operation processing procedure set for each object to be cooked are stored, and information on the object to be cooked and heating information are inputted.
- the temperature is calculated according to the above-described calculation processing procedure.
- the rate of change and setting an arbitrary calculation time interval T the temperature calculation after the time ⁇ is performed, and thereafter, the calculation process is repeated using the temperature obtained by the calculation as the reference temperature. It is characterized by the following.
- a third temperature estimation method stores an operation coefficient and an operation processing procedure set for each object to be cooked, inputs information on the object to be cooked and heating information, and detects the temperature of the surface of the object to be cooked.
- the heating cooking device of the present invention using the above-mentioned temperature estimating method has the following configuration.
- the first heating cooking device comprises: heating means for heating the object to be cooked; control means for controlling the heating means; external input means; and temperature change estimating means for estimating a temperature change of the object to be cooked.
- Estimate temperature change of each part of cooked food The control means controls the heating means so that the estimated value at an arbitrary time substantially coincides with the plurality of set temperatures inputted from the external input means.
- the second heating cooking device includes: heating means for heating the object to be cooked; control means for controlling the heating means; external input means; temperature estimating means for estimating the temperature of the object to be cooked; Means for inputting a plurality of set temperatures according to the heating time for at least a part of the object to be cooked using the external input means, and detecting the temperature by the temperature estimating means. While estimating the temperature of the portion that cannot be detected by the temperature detection means based on the temperature, the control means is configured such that the temperature of the object to be cooked substantially matches the plurality of set temperatures input from the external input means. Control the heating means.
- the temperature detecting means detects the ambient temperature around the object to be cooked, and the temperature estimating means estimates the temperature inside the object to be cooked based on the detected ambient temperature.
- the control means controls the heating means so that the temperature inside the object to be cooked substantially matches the plurality of set temperatures inputted from the external input means.
- the temperature detecting means detects the surface temperature of the object without contact, and the temperature estimating means estimates the temperature inside the object based on the detected surface temperature.
- the control means may control the heating means so that the temperature inside the cooked product substantially matches the plurality of set temperatures input from the external input means.
- An infrared temperature sensor can be used as the non-contact type temperature detecting means. Further, by employing a contact-type temperature detecting means, the surface temperature of the object to be cooked may be detected by contacting the object to be cooked.
- the third heating cooking device includes: heating means for heating the object to be cooked; control means for controlling the heating means; external input means; a temperature estimating means for estimating the temperature of the object to be cooked;
- the temperature detecting means includes: a detecting unit mounted on the surface of the object to be cooked; a receiving unit that receives information of the detecting unit in a non-contact manner; and a processing unit that converts the received information into temperature. Having at least the object to be cooked during cooking using the external input means. Also, a plurality of set temperatures according to the heating time are inputted for some positions, the temperature detecting means detects the temperature of a part of the surface or inside of the object to be cooked, and the temperature detecting means detects the temperature by the temperature estimating means. While estimating the temperature inside the object to be cooked based on the temperature, the control means is arranged such that the estimated temperature inside the object to be cooked substantially matches the plurality of set temperatures inputted from the external input means. It is characterized in that the heating means is controlled.
- a temperature-sensitive liquid crystal device can be used as the detecting unit of the temperature detecting unit, and a camera device can be used as the receiving unit.
- display means for displaying at least one of the temperature detected by the temperature detecting means, the temperature estimated by the temperature estimating means, and the set temperature inputted by the external input means may be further provided.
- a high-frequency heating means may be used as the heating means.
- the fourth heating cooking device includes a high-frequency heating means for heating the object to be cooked, a control means for controlling the high-frequency heating means, an external input means, and a temperature estimating means for estimating the temperature of the object to be cooked.
- temperature detecting means having a needle shape, wherein the temperature detecting means is inserted into the object to be detected to detect the temperature inside the object to be cooked, and the temperature during the cooking is cooked using the external input means.
- a plurality of set temperatures according to the heating time are inputted for at least a part of the object, and the temperature of the part of the object is determined based on the temperature inside the object detected by the temperature detecting means by the temperature estimating means.
- the control means controls the heating means such that the estimated partial temperature of the object to be cooked substantially matches the plurality of set temperatures inputted from the external input means. What you did Features.
- the method for estimating the temperature inside the object to be cooked and the cooking device according to the present invention perform the following operations, respectively.
- the first temperature estimation method when a plurality of reference points are set on the surface of the object to be cooked, and a heating output is calculated according to a distance from the reference points, the surface of the object to be cooked is obtained. Because the temperature rise value is determined according to the distance from the object, the surface becomes hotter and the interior becomes cooler. Express the appearance of heating distribution inside. Based on the temperature rise per unit time, the heat transfer inside the object is analyzed by the heat conduction arithmetic processing means to estimate the temperature inside the object.
- the part for determining the temperature rise of the object to be cooked and the center of the object to be cooked are Considering the distance, the temperature rise value is determined so that the temperature rise increases as the distance from the center increases. Therefore, the internal heating distribution mainly caused by the shape of the object to be cooked is expressed. Based on the temperature rise per unit time, the heat conduction inside the object is analyzed by the heat conduction arithmetic processing means to estimate the temperature inside the object.
- the second temperature estimation method is based on the initial temperature, weight, and heating output as the reference temperature of the object to be cooked, which is input as the information on the object to be cooked, and the heating information, and calculates the operation coefficient and the operation processing procedure. Calculate the temperature change rate of the cooked parts at the predetermined two places by using this function. Next, an arbitrary calculation time interval ⁇ T is taken, and the temperature rise value between ⁇ is obtained by multiplying each by the obtained temperature change rate. Further, the temperature change rate is obtained again using the obtained temperature as the next reference temperature of each part. By repeating this operation, the temperature that changes every moment from the start of heating is estimated for the predetermined two places.
- the third method of estimating the temperature is based on the information on the object to be cooked, the initial temperature as the reference temperature of the object to be cooked input as the heating information, the weight, the heating output, and the surface temperature of the object to be cooked detected by the temperature detecting means.
- the temperature change rate of the part specified in advance is calculated using the calculation coefficient and the calculation processing procedure.
- an arbitrary calculation time interval ⁇ is taken, and the temperature rise value during ⁇ is obtained by multiplying by the obtained temperature change rate.
- the temperature change rate is calculated again using the obtained temperature and the surface temperature of the object to be cooked detected after T as the reference temperature and the current temperature, respectively. This operation is repeated to estimate the temperature of the part specified in advance.
- the first heating cooking device of the present invention includes the temperature change estimating means, the cooking is performed based on the information on the object to be cooked input from the external input means and the information on the preset heating.
- the temperature change of the object to be cooked is estimated, and the temperature change is set during cooking at least at one position input from the external input means.
- the heating can be controlled so as to substantially match the temperature.
- the second or third heating cooking device of the present invention includes the temperature detecting means and the temperature estimating means, the temperature data obtained from the temperature detecting means during cooking (for example, the surface temperature of the object to be cooked). ), The heating can be controlled so that the temperature inside the object to be cooked is estimated to be substantially equal to the set temperature at least at one portion inputted from the external input means. .
- FIG. 1 is a block diagram showing a system configuration for performing the first temperature estimation method of the present invention.
- FIG. 2 is a flowchart showing the operation when the reference point is set on the surface of the object to be cooked in the first temperature estimation method of the present invention.
- FIG. 3 is a schematic diagram illustrating attenuation due to penetration of high frequency.
- FIG. 4 is a schematic diagram illustrating the appearance of high frequency penetration.
- FIG. 5 is a flowchart showing an operation in the case where the reference point is set substantially at the center of the object to be cooked in the first temperature estimation method of the present invention.
- FIG. 6 is a flowchart showing the operation when the reference point is set to both the surface and the center of the object to be cooked in the first temperature estimation method of the present invention.
- FIG. 7 is a flowchart showing the operation of the second temperature estimation method of the present invention.
- FIG. 8 is a block diagram showing a system configuration for performing the third temperature estimation method of the present invention.
- FIG. 9 is a flowchart showing the operation of the third temperature estimation method of the present invention.
- FIG. 10 is a block diagram showing a schematic configuration of the first cooking device of the present invention.
- FIG. 11 is a block diagram showing a schematic configuration of a second heating cooking device of the present invention.
- Fig. 12 is a schematic diagram showing a configuration of an embodiment of the second heating cooking device of the present invention.
- C Fig. 13 is a schematic diagram showing a configuration of another embodiment of the second heating cooking device of the present invention. In the figure
- FIG. 14 is a schematic diagram showing the configuration of still another embodiment of the second heating cooking device of the present invention. It is a schematic diagram.
- FIG. 15 is a schematic diagram showing the configuration of still another embodiment of the second heating cooking device of the present invention.
- FIG. 16 is a block diagram showing a schematic configuration of a third cooking device according to the present invention.
- FIG. 17 is a schematic diagram showing the configuration of an embodiment of the third cooking device of the present invention.
- FIG. 18 is a block diagram showing a schematic configuration of the cooking device of the present invention provided with a display means.
- FIG. 19 is a block diagram showing a schematic configuration of a fourth cooking device of the present invention.
- FIG. 20 is a schematic diagram showing the configuration of an embodiment of the fourth heating cooking device of the present invention.
- FIG. 21 is an external perspective view of a needle shape sensor used in the fourth cooking device of the present invention.
- FIG. 22 is a perspective view of a conventional high-frequency cooking device. BEST MODE FOR CARRYING OUT THE INVENTION
- FIG. 1 is a block diagram showing a hardware configuration for performing the first temperature estimation method of the present invention.
- the input means 8 is for inputting information on a food to be cooked or heating information, and includes a keyboard, a push button, or a touch panel.
- the storage means 9 stores physical property value information of a plurality of objects to be cooked necessary for arithmetic processing, arithmetic processing procedures, and the like, and specifically includes various magnetic recording devices and optical disks.
- Arithmetic processing means 10 is a section for actually performing arithmetic processing for temperature estimation based on input data and data stored in storage means 9, and has a function of calculating heating output according to a reference point set on the object to be cooked.
- FIG. 2 shows a case where a plurality of reference points are set on the surface of the object to be cooked and the heating output is calculated according to the distance from the reference points in the first temperature estimation method of the present invention.
- 5 is a flowchart showing a procedure.
- information on the food to be cooked is input using the input means 8 (step 11).
- the information on the object to be cooked is information such as the name, the weight, the shape, and the temperature of the object to be cooked, and the input method may be a method of selecting from a preset menu or a method of directly inputting with a keyboard.
- input the heating information (step 12).
- the heating information is the heating output and the irradiation time. If the output changes every moment, the condition of the change is given.
- This information is also input by the same input means 8 as the information on the object to be cooked, but when used in combination with the cooking device, it can be automatically input from the control parameters of the cooking device.
- the actual temperature estimation is performed in the following procedure.
- the whole object to be cooked is divided into several regions and one of them is focused on (step 13). Since the area division is also used for heat conduction analysis, it is necessary to divide the area to some extent.
- the six directions of the front, rear, left, right, up and down of the focused part are considered, and the distance from the surface is calculated in one direction (step 14). .
- the temperature rise component ⁇ t of that portion is determined according to the value.
- Figure 3 schematically shows how high frequencies attenuate according to the distance from the surface.
- Figure 4 also shows that when high frequencies permeate from multiple directions, the closer to the corner, the greater the heating.
- the optimal correspondence between the site at a distance X from the surface and the temperature rise component m t depends on various factors such as the type and shape of the object to be cooked and the characteristics of the cooking device.
- the heating output E i acting on the relevant part is calculated by the following equation (Step 15).
- E is a constant proportional to the heating power, and is a quantity representing the heating power.
- E is also 0.
- ⁇ is a positive value, which is the attenuation rate of the high frequency inside the object. ⁇ should be set based on the high-frequency half-depth required for each food Can be. This equation expresses that the heating effect is reduced as the high frequency wave penetrates into the object to be cooked, and indicates the characteristics of the actual heating phenomenon by the high frequency heating cooking device.
- the temperature rise component At is expressed as follows (Step 16).
- Kf is a physical property value unique to the food obtained from the food information.
- Step 17 When the temperature rise components m t1 to ⁇ t 6 in the six directions are obtained in this way (Step 17), by adding them up (Step 18), the temperature rise value per unit time due to the high frequency of the part of interest can be calculated. You can ask. This operation is performed for the entire area of the object to be cooked, and the distribution of temperature rise values of the entire object to be cooked per unit time due to high frequency is obtained (step 19).
- the calculation time interval ⁇ is set (step 20).
- the calculation time interval ⁇ can be set arbitrarily within a range shorter than the high-frequency irradiation time obtained from the heating conditions, but it must be set finely in order to perform the heat conduction arithmetic processing with high accuracy.
- the specific value varies depending on the object to be cooked and the heating conditions, but generally is preferably 1 second or less. Since the temperature rise value distribution per unit time of the whole food has been determined in the previous procedure, the temperature rise value at that time interval can be calculated by multiplying by ⁇ (Step 21) ⁇
- the temperature distribution of the whole object to be cooked is obtained by adding the temperature rise value and the current temperature, and the heat transfer analysis during ⁇ is performed in accordance with the heat conduction calculation processing procedure using the temperature distribution as an initial condition (step 22).
- the present invention is not limited to any of the calculation methods. In this way, the temperature of any part after ⁇ T can be estimated (step 23).
- the temperature after ⁇ * ⁇ can be estimated by repeating the above procedure N times (step 24). If the heating conditions in the heating information include a time during which no high-frequency irradiation is performed, only the heat conduction calculation processing procedure in the above procedure need be performed for the time. Generally, in this state, heat is transferred from the outside of the object heated to high temperature to the inside of low temperature. Is expected to advance.
- the temperature of the object to be cooked by controlling the temperature of the object to be cooked by the high frequency every moment, it is possible to perform control using the temperature of the object to be cooked as a parameter. Can be. For example, if you want to keep the inside of the object to be cooked at 50 ° C, how much power and how long should you irradiate the temperature to achieve that temperature? You can know if you are connected. Therefore, it is possible to perform control in accordance with the temperature state inside the objects to be cooked. Furthermore, if the temperature difference between the surface and the center of the object to be cooked is desired to be kept below a certain level, the heating output can be reduced or the intermittent operation can be controlled without increasing the surface temperature much. A control method for raising the center temperature can be considered.
- FIG. 5 is a flowchart showing a procedure in the case of using the method of calculating the heating output by setting the reference point substantially at the center of the object to be cooked in the first temperature estimation method of the present invention.
- the information on the object to be cooked is input using the input means 8 (procedure 11).
- the heating information is input (step 12).
- the actual temperature estimation is performed in the following procedure. Similar to the above-mentioned temperature estimation method, the whole object is divided into several regions, and one region is focused on (step 13). Since the area division is also used for the heat conduction analysis, it is necessary to divide the area to some extent. Now, the distance between the focused part and the center of the object to be cooked is considered (step 25), and the heating output E i acting on that part is calculated according to the value (step 15). Further, the temperature rise value ⁇ t per unit time is calculated (step 26).
- the optimal correspondence between the distance f from the center and the temperature rise value ⁇ t depends on various factors such as the type and shape of the object to be cooked and the characteristics of the cooking device. It is given by the following equation.
- E is a constant proportional to the heating power.
- a and b are constants determined for each object to be cooked.
- the value in parentheses is the distance from the center.
- the most suitable expression for this formula varies depending on the object to be cooked and the equipment. The part farther from the center becomes hot. In other words, it shows the actual heating phenomenon in which the surface side is higher than the inside, and the corners are higher than the center of the surface.
- the temperature rise value per unit time due to the high frequency of the focused portion can be obtained. This operation is performed for the entire area of the object to be cooked, and the distribution of temperature rise values of the entire object to be cooked per unit time by high frequency is obtained (step 27).
- a calculation time interval ⁇ is set (step 20).
- the calculation time interval ⁇ ⁇ ⁇ ⁇ can be set arbitrarily within a range shorter than the high-frequency irradiation time obtained from the heating conditions, but it must be set finely in order to perform heat conduction arithmetic processing with high accuracy.
- the specific value varies depending on the object to be cooked and the heating conditions, but generally is preferably 1 second or less. Since the temperature rise value distribution per unit time of the whole food has been determined in the previous procedure, the temperature rise value at that time interval can be calculated by multiplying by ⁇ ((step 21).
- the temperature distribution of the whole object to be cooked is obtained by adding the temperature rise value and the current temperature, and the heat transfer analysis during ⁇ T is performed in accordance with the heat conduction calculation processing procedure using the temperature distribution as an initial condition (step 22).
- various calculation methods have been proposed for the heat conduction calculation processing procedure, but the present invention is not limited to any of these calculation methods. In this way, it is possible to estimate the temperature of any part after ⁇ ((step 23) ⁇
- the above procedure can be repeated N times to estimate the temperature after ⁇ * ⁇ (step 24). If the heating conditions in the heating information include a time during which no high-frequency irradiation is performed, only the heat conduction calculation processing procedure in the above procedure need be performed for the time. Generally, in this state, it is considered that heat conduction proceeds from a portion heated to a high temperature to a portion at a low temperature.
- the temperature of the object to be cooked can be controlled by using the temperature as a parameter by capturing the temperature rise of the object due to the high frequency every moment. Temperature can be controlled with high accuracy. For example, if you want to make 50 near the center of the food, how much output and how much It is possible to find out if the temperature is achieved by irradiating for a short period of time, and at that time what the temperature is at the end other than the center. Therefore, control according to the temperature state inside the objects to be cooked can be performed.
- the heating output can be reduced or the intermittent operation can be controlled to reduce the temperature in the high temperature part. Without raising the temperature, it is possible to consider a control method for raising the temperature of the low-temperature section.
- FIG. 6 is a flowchart of the temperature estimating method according to the first temperature estimating method of the present invention, in which reference points are set on both the surface and the center of the object to be cooked. Specifically, in the flowchart of FIG. 2, the temperature rise components ⁇ t1 to t6 in all directions were obtained (step 17), and then the correction value of the heating output was calculated according to the distance from the center. Then (step 28), the temperature rise component is corrected using the calculated heating output correction value (step 29), and the operations of steps 18 to 24 shown in FIG. 2 are performed.
- FIG. 7 is a flowchart showing the procedure of the second temperature estimation method of the present invention.
- the temperature estimating method of the present invention estimates the temperature of two predetermined points in the object to be cooked, and uses a calculation coefficient 31 set for each object to be cooked.
- the calculation coefficient 31 is calculated from the estimated temperature at the two points for which the temperature is to be obtained and the temperature change rate at the two points for which the temperature is to be obtained from the four values of the weight of the food and the heating output. This coefficient is set in advance for each object to be cooked.
- the method of calculating the temperature change rate using the operation coefficient 31 is the operation procedure 32, and the format of the operation coefficient 31 differs depending on the operation procedure 32.
- a method of formulating based on theory ⁇ a method using a tip technique can be considered, but in general, it is difficult to formulate theoretically. It is more convenient to use technology to set the operation coefficient 31 as a result of the learning effect.
- Neurotechnology is a technology that resembles the neural network of the brain and formalizes the relationship between input and output values.If there are many sets of multiple input values and multiple output values, the relationship can be reduced as much as possible. Calculation coefficient 3 1 that satisfies with a small error You can ask.
- the center of the cold object and the corner of the hottest object are designated as the temperature estimation parts, and the weight of the object and the heating output are changed.
- a large number of temperature change rates at specified points were obtained.
- the operation coefficient 31 using neurotechnology it is possible to easily calculate the temperature change rate for weight and output conditions for which the temperature change rate has not been determined in advance.
- Data to be Moto for calculating the operation coefficient 3 1 is also possible to collect actually experimentally, or the first, described above, c experiments can also be collected by calculations mentioned in the second temperature estimation method In the case of performing, the fact that it is actually measured leads to the persuasiveness of the data, but the experiment is difficult, and in some cases there are conditions that make it impossible to perform the experiment.
- the calculation coefficient 31 may not be obtained well due to the effects of errors and variations included in the experimental results.
- the procedure of temperature estimation using such operation coefficients is as follows. As in the above-mentioned example, first, the information on the object to be cooked is input using the input means 8 (step 11). Next, input the heating information (step 12). These input contents and methods are the same as in the case of the first temperature estimation method. If the name of the object to be cooked is known from the input information of the object to be cooked, the operation coefficient 31 to be used is determined. Furthermore, since the initial temperature and weight can be obtained from the information on the object to be cooked, and the heating output can be obtained from the heating information, the temperature change rates at the corners and the center can be easily obtained according to the calculation processing procedure 32 (Step 3). 0).
- step 20 the temperatures at the two points after ⁇ ⁇ ⁇ ⁇ can be obtained immediately (step 33) c Using the two temperatures thus obtained, By repeating the procedure for obtaining the temperature change rate (step 30), the temperature at any time can be obtained (step 24).
- the temperature estimation method of the present invention only the temperatures at two points in the object to be cooked are obtained.
- the use of the arithmetic function 31 greatly shortens the time required for the temperature estimation. In order to do so, it is necessary to calculate the operation coefficient 31, which requires some time.
- the actual temperature estimation itself can be done in a few seconds to several tens of seconds on a personal computer. Therefore, it is suitable when it is used by incorporating it into a cooking device.
- a cooking device such as an oven, it is generally useful for control, given that the center is generally the coldest and the surface is the hottest. Things.
- FIG. 8 is a block diagram showing a hardware configuration for performing the third temperature estimating method of the present invention, in which a temperature detecting means 34 is added to the configuration shown in FIG.
- FIG. 9 is a flowchart showing the procedure of the third temperature estimation method of the present invention.
- the temperature estimating method of the present invention estimates the temperature of a predetermined point in the object to be cooked in real time while actually heating the object, and calculates the operation coefficient 35 set for each object to be cooked. Used.
- the calculation coefficient 35 is basically the same as that described in the second temperature estimation method, but here, the estimated temperature of the point for which the temperature is to be obtained and the temperature of one point on the surface of the object to be cooked are calculated.
- the temperature change rate at the point where the temperature is to be obtained is calculated from the four values of the weight of the food and the heating output. Also, a temperature detecting means for measuring the surface temperature of the object to be cooked is used. The method of calculating the operation coefficient 35 and the application of the tip technique to the operation processing are the same as described above.
- the center of the object to be cooked at the lowest temperature is taken as the portion for estimating the temperature
- the corner of the object to be cooked at the highest temperature is designated as a point on the surface of the object to be cooked.
- the calculation method of the operation coefficient 35 in this case is the same as specifying the center and the corner surface as two points for obtaining the temperature by the second temperature estimation method.
- both experimental and computational methods are available to collect the data for calculating the operation coefficient 3 5 ⁇ ) ⁇
- the procedure for estimating the temperature in real time in parallel with the measurement of the present invention is as follows. As in the previous example, first, the information on the food to be cooked is input using the input means 8 (procedure 1 1). Next, input the heating information (step 12). These input contents and methods are the same as in the case of the second temperature estimation method. If the name of the object to be cooked is known from the input information of the object to be cooked, the operation coefficient 35 to be used is determined. Furthermore, since the initial temperature and weight can be obtained from the information on the object to be cooked and the heating output can be obtained from the heating information, if the temperature of the corner surface is detected by the temperature detecting means 34 (step 36), the calculation processing procedure According to 32, the temperature change rate at the center can be easily obtained (step 30). Here, the calculation time interval ⁇ is determined (step 20), and the center temperature after ⁇ is determined (step 37).
- the center temperature can be estimated in real time at intervals of T, so that heating control using the center temperature as a parameter can be easily performed. Since the surface temperature is directly detected in the method of the present invention, it is possible to more accurately estimate the center temperature than the second method of estimating two points. Furthermore, surface temperature measurement can be performed in a non-contact and high-frequency heating environment using an infrared sensor, and it is several steps easier than directly measuring the center temperature.
- FIG. 10 shows a block diagram of the heating cooking device of the present invention.
- the heating means 48 can use various heating sources such as an electric heater, a gas parner, and a magnetron.
- C 49 is a control means, which controls the on / off and strength of the heating means.
- 50 is an external input means for inputting the type, amount, shape, etc. of the object to be heated, and the set temperature of the object to be heated.
- the set temperature indicates the change in temperature during heating for each part of the object to be cooked, and is a condition for specifying whether the temperature should be raised quickly or slowly.
- the position for specifying the set temperature (for example, the center or corner of the object to be cooked) can be set from one point to several points according to the content of heating.
- the temperature change estimating means 51 considers the information of the object to be cooked inputted from the external input means 50 and the characteristics of the heating means, and This is for estimating the temperature change of the food.
- the temperature change of the food when heated under various conditions is obtained through experiments, and this is stored in a database. It is conceivable that thermal analysis is performed based on the thermophysical property values and heating conditions to determine the instantaneous temperature change. In the latter case, it is necessary to store the thermophysical properties of various foods in a database.
- the heating speed / temperature is determined.
- cooking will be performed automatically. Specifically, for example, when cooking 2 kg of roast beef for the first time, even if you do not know the heat and heating time at all, it is known that it is enough to heat quickly and maintain it for 5 hours and 1 hour. Then, if such a temperature change is specified as a set temperature of a portion near the food surface, control appropriate for the change is performed. In other words, before starting cooking, the temperature change of the ingredients during cooking is estimated, and the heating conditions can be set so that the temperature of the ingredients almost matches the input set temperature. A heating pattern is obtained. Therefore, even inexperienced cooking can be performed without failure.
- FIG. 11 is a block diagram showing a configuration provided with a temperature detecting means.
- the temperature T1 to be detected may be the temperature of a heater as a heating means, the atmosphere temperature in the refrigerator, the surface temperature of the object to be cooked, the internal temperature of the object to be cooked, or the like.
- 53 is a temperature estimating means interlocked with the temperature detecting means 52, which estimates the temperature T2 of a portion where the temperature cannot be directly detected based on the temperature data T1 obtained from the temperature detecting means 52. is there. For example, the temperature of the heater of the heating means is detected by the temperature detecting means 52, and based on the detected value, the temperature of the inside of the object to be cooked is estimated.
- FIG. 12 shows an example of a heating cooking device provided with a temperature detecting means.
- Reference numeral 54 denotes a temperature sensor for detecting an atmosphere temperature T3 in the refrigerator. Since the temperature of the air in the refrigerator heats the object to be cooked by heat transfer and heat conduction, the temperature estimating means 53 determines the internal temperature of the object to be cooked based on the temperature T 3 obtained from the temperature sensor 54. T 4 can be estimated.
- the control means 49 controls the heating means 48 such that the estimated change in the internal temperature T4 substantially coincides with at least one of the set temperatures input from the external input means 50. Therefore, even inexperienced cooking can be performed without failure if the general temperature change and the recommended value of the finishing temperature are known.
- the surface temperature can be estimated, but the internal temperature T3 is almost equal to the surface temperature of the object to be cooked. Therefore, the amount of heating can be controlled. If the set temperatures are set for a plurality of parts and they cannot be satisfied at the same time, the heating means 48 can be controlled by deciding which conditions have priority.
- FIG. 13 is a schematic diagram of a configuration provided with a means for detecting the surface temperature of the object to be cooked in a non-contact manner as a temperature detecting means.
- the non-contact temperature detecting means 55 detects the surface temperature T 5 of the object to be cooked, and the temperature estimating means 53 estimates the temperature T 4 inside the object to be cooked based on the detected value. Since the temperature of the surface of the object to be cooked is directly detected instead of the temperature of the atmosphere in the refrigerator, the internal temperature can be accurately estimated. Also, unlike the contact type, since the object to be cooked can be moved freely, for example, a turntable can be used.
- the effect of controlling the heating means 48 based on the surface temperature T5 and the estimated temperature T4 and performing optimal heating is the same as in the previous example.
- Figure 14 shows a configuration example using an infrared temperature sensor as a non-contact temperature detection device.
- the infrared temperature sensor 56 attached to the wall of the cooking device detects the temperature by detecting infrared rays from an object placed in the field of view, and can detect the temperature without touching the object. If the infrared temperature sensor 56 is set in a position where the object to be cooked is put in advance and the infrared temperature sensor 56 is set in the opposite direction, the surface temperature of the object to be cooked can always be detected. In this method, only the temperature of a part of the surface of the object to be cooked is obtained.However, it is possible to use multiple sensors, move the sensors to change the direction of the field of view, or use a turntable to turn the object to be cooked. By moving, the temperature distribution over the entire surface can be captured. As described above, it is possible to perform optimal heating control by estimating the internal temperature based on the thus-obtained surface temperature of the object to be cooked.
- FIG. 15 shows a configuration example in which a contact temperature sensor 57 is provided as a temperature detecting means.
- the contact temperature sensor 57 detects the surface temperature of the contact portion by bringing it into contact with the object to be cooked.
- the number of points where temperature can be detected is limited to one or two points.
- a planar temperature sensor can be attached to the bottom of the oven, or a dish and It is also possible to detect a wide range of temperature distribution between objects.
- the estimation of the internal temperature and the control of the heating means 48 after the detection of the surface temperature are the same as in the above-described example.
- FIG. 16 is a block diagram illustrating a configuration in which a contact type and a non-contact type are combined as temperature detecting means.
- Reference numeral 58 denotes a detecting unit of the temperature detecting means 52, which detects the temperature T6 of the object to be cooked by being attached to the object to be cooked and transmits the information to the outside.
- transmission does not mean simply transmitting as radio waves, but also means transmitting signals by any means such as light and sound.
- Reference numeral 59 denotes a receiving unit of the temperature detecting means 52, which functions to receive a signal transmitted by the detecting unit 58. For example, when the detecting section 58 transmits radio waves, the receiving section 59 is a so-called receiver.
- the reception unit 59 becomes a myglophone.
- Reference numeral 60 denotes a processing unit of the temperature detecting means 52, which serves to convert a signal received by the receiving unit 59 into a temperature.
- the temperature T 6 detected by the detection unit 58 is not limited to the surface of the object to be cooked, and in some cases, the temperature inside the object to be cooked can be detected by using a needle-shaped sensor. Therefore, by using such a temperature detecting means 52, it is possible to detect the temperature T6 at an arbitrary point without connecting the object to be cooked and the main body of the heating control device by a wire.
- the effect obtained by estimating the temperature T 4 inside the object to be cooked based on the detected temperature T 6 and controlling the heating means 48 is as described above.
- FIG. 17 shows an example in which a temperature-sensitive liquid crystal device 61 is used as a detecting unit of a temperature detecting unit, and a camera device 62 is used as a receiving unit.
- the temperature-sensitive liquid crystal has the characteristic that the color it emits changes depending on the temperature.
- the surface temperature can be displayed in color by attaching it to the object to be cooked.
- the change in color is captured by the camera device 62 and converted into a temperature to obtain the surface temperature of the object to be cooked. Based on the surface temperature obtained in this way, the temperature inside the object to be cooked is estimated, and the heating means is controlled in accordance with the set temperature previously input from the external input means 50. The same is true.
- FIG. 18 is a block diagram showing a configuration provided with a temperature display means 63.
- the display means 63 displays at least one of the temperature detected by the temperature detecting means 52, the temperature estimated by the temperature estimating means 53, and the set temperature inputted from the external input means 50.
- c Can be digital type that displays each temperature by numerical value, wobbling type that shows by needle swing, or graph type that shows time change visually.
- the progress of heating can be known by displaying the temperature every moment. This makes it possible to obtain a sense of security by confirming that heating is proceeding smoothly, and in some cases, to stop heating or change the heating intensity in the middle. Become. Therefore, based on the set temperature input from the external input means 50, not only automatic heating is performed, but also more delicate control can be performed if necessary.
- FIG. 19 is a block diagram showing a configuration using high-frequency heating means 64 as the heating means.
- High frequency heating is a so-called microwave oven heating method.Instead of heating the inside of the food by heat transfer and heat conduction from the surface of the food as in gas fires and electric heaters, the inside of the food is directly heated by the effect of radio waves. There is a feature that can be heated. For this reason, microwave ovens are widely used as a means of heating food without the need for preheating. However, it is very difficult to control the amount of heating by high frequency, It is not usually used for cooking that needs to be controlled.
- a temperature change estimating means 51 provided in accordance with the high frequency heating means 64 is provided to estimate a temperature change of the foodstuff due to the high frequency heating, and at least one of the set temperatures inputted from the external input means 50 is provided. Therefore, the high-frequency heating means 64 is controlled so as to match the temperature c. Therefore, it is possible to cook the food to a desired temperature while maintaining the convenience of the high-frequency heating.
- the temperature of the food is estimated by employing the temperature estimating means 53 instead of the temperature change estimating means 51, and at least one of the set temperatures inputted from the external input means 50 is obtained.
- the high-frequency heating means 64 may be controlled so as to suit.
- FIG. 20 shows a configuration in which a high-frequency heating means 64 is provided as a heating means, and a needle-shaped sensor 65 is provided as a temperature detecting means.
- the needle shape sensor 65 has a sensing portion 66 provided at the tip of a needle having an outer diameter of about one or two.
- a cable 68 having a shield structure extends from the handle portion 67 supporting the needle, and the other end is connected to a part in the cooking cabinet so as to extract a signal. With the shield structure, it can be used even in the radio wave environment of high-frequency heating.
- the sensing unit 66 is inserted into food to detect the internal temperature.
- the temperature estimating means 53 estimates the temperature near the food surface based on the output of the high-frequency heating means 64 and the temperature detected by the needle shape sensor 65. This is to estimate the temperature because the temperature rise of foodstuffs due to high frequency heating is not uniform, and the temperature near the surface is generally the highest.
- the needle shape sensor 65 can detect the temperature of an arbitrary part of the food, but by piercing almost the center of the food, it can know the center temperature of the food, that is, the minimum temperature. Therefore, since the lowest temperature is detected and the highest temperature is estimated, the temperature of the whole food can be controlled.
- the second setting temperature is the corner of the meat mass that is most easily heated.
- This portion is a portion that is heated relatively quickly by using any heating means, but the temperature rise is particularly rapid when high-frequency heating means is used. Therefore, set the set temperature so that the temperature of this part does not exceed 58 ° C at the time of rapid heating. After that, specify that the value should be kept constant until the center reaches 58.
- the temperature at the center is directly detected by the needle sensor 65, and the temperature at the corner is estimated by the temperature estimating means 53 from the output of the heating means and the needle sensor 65. Since the corner temperature is set so as not to exceed 58, control is performed to stop heating when the estimated value of the corner temperature becomes higher than that. Thus, by repeatedly turning on and off, it is possible to raise the temperature of the central portion while keeping the temperature of the corners constant. When the temperature in the center finally reaches 58, the whole block meat is heated to about 58 ° C.
- the temperature estimating method of the present invention it is possible to know one or more points of the temperature of an object having uneven temperature during heating.
- a phenomenon in which a high frequency attenuates as it penetrates from the surface of the object to be cooked is expressed, and a temperature distribution inside the object to be cooked is obtained. be able to.
- the reference point is set at the center, it is possible to estimate the temperature that captures uneven heating due to the shape of the end of the object to be heated that is easier to heat than the center.
- the accuracy can be further improved by setting the reference points on both the surface and the center of the object to be cooked.
- the second method of estimating temperature is to prepare an operation coefficient for calculating the temperature change rate at two specified points.
- the third method of estimating the temperature is a method of estimating the center temperature in real time while actually cooking the food.
- the center temperature is estimated with high accuracy by detecting the temperature at the surface corners by the temperature detecting means. .
- the heating and cooking apparatus of the present invention has the temperature change estimating means, or the temperature detecting means and the temperature estimating means, so that optimal heating control can be performed.
- the temperature change during heating can be estimated by setting the information of the food and basic heating conditions by the function of the temperature change estimating means. The heating conditions are modified so that the result matches the desired temperature set in advance. Therefore, even when performing the first heating, the optimum heating pattern can be set without relying on experience, so that it can always be finished well.
- the cooking device of the present invention having the temperature detecting means and the temperature estimating means estimates the temperature of the object to be cooked (mainly the internal temperature) from the temperature detected during the heating, and determines that the temperature change is desired. Is controlled to reach the set temperature. Therefore, the optimal heating as desired can be performed.
- the temperature detecting means may be one that detects the ambient temperature of the object to be cooked, one that detects the temperature of the surface of the object to be cooked without contact, or one that comes into contact with it. The effect of estimating the required temperature of the object to be cooked is the same.
- the temperature estimating method it is possible to know one or more points of the temperature of the object having uneven temperature at the time of heating. Heating can be controlled to match the temperature change, and the temperature and temperature change inside the object to be cooked are estimated when heating and cooking the object using radiant heating, convection heating, or high-frequency heating. Suitable for
- the cooking device of the present invention it is possible to estimate the temperature change of the cooking object during heating by setting the cooking object information and the basic heating conditions. It is possible to set the optimal heating pattern without relying on the temperature, and it is particularly suitable for use as an electronic range oven.
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- Electromagnetism (AREA)
- Electric Ovens (AREA)
- Cookers (AREA)
- General Preparation And Processing Of Foods (AREA)
- Control Of Resistance Heating (AREA)
- Control Of Temperature (AREA)
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US08/809,669 US5893051A (en) | 1994-09-27 | 1995-09-06 | Method of estimating temperature inside material to be cooked and cooking apparatus for effecting same |
DE69519872T DE69519872T2 (de) | 1994-09-27 | 1995-09-26 | Verfahren zum einschätzen der temperatur im innern von einem zu kochenden produkt und thermisches kochgerät dafür |
EP95932238A EP0794387B1 (en) | 1994-09-27 | 1995-09-26 | Method of estimating temperature of inner portion of material to be cooked and thermal cooking apparatus using the same method |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6/230987 | 1994-09-27 | ||
JP6230987A JP2864998B2 (ja) | 1994-09-27 | 1994-09-27 | 加熱調理装置 |
JP6/273642 | 1994-11-08 | ||
JP27364294A JP2685001B2 (ja) | 1994-11-08 | 1994-11-08 | 食材内部の温度推定方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1996010152A1 true WO1996010152A1 (fr) | 1996-04-04 |
Family
ID=26529638
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP1995/001944 WO1996010152A1 (fr) | 1994-09-27 | 1995-09-26 | Methode d'estimation de la temperature de l'interieur d'une substance a cuire et dispositif de cuisson thermique mettant en ×uvre cette methode |
Country Status (5)
Country | Link |
---|---|
US (1) | US5893051A (ja) |
EP (1) | EP0794387B1 (ja) |
CN (1) | CN1122149C (ja) |
DE (1) | DE69519872T2 (ja) |
WO (1) | WO1996010152A1 (ja) |
Families Citing this family (53)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6249710B1 (en) * | 1996-05-14 | 2001-06-19 | Microwave Science, Llc | Method and apparatus for managing the thermal activity of a microwave oven |
KR100275888B1 (ko) * | 1997-11-14 | 2001-02-01 | 구자홍 | 전자레인지의 컵데우기 조리방법 |
FR2773390B1 (fr) * | 1998-01-08 | 2000-03-24 | Europ Equip Menager | Dispositif de cuisson automatique utilisant un reseau de neurones |
WO2000028292A1 (en) * | 1998-11-05 | 2000-05-18 | Premark Feg L.L.C. | Systems and methods for non-invasive assessment of cooked status of food during cooking |
US6410066B1 (en) | 1998-11-06 | 2002-06-25 | Fmc Technologies, Inc. | Controller and method for administering and providing on-line handling of deviations in a continuous oven cooking process |
US6472008B2 (en) * | 1998-11-06 | 2002-10-29 | Fmc Technologies, Inc. | Method for administering and providing on-line correction of a batch sterilization process |
US6440361B2 (en) | 1998-11-06 | 2002-08-27 | Fmc Technologies, Inc. | Controller and method for administering and providing on-line handling of deviations in a hydrostatic sterilization process |
US6416711B2 (en) | 1998-11-06 | 2002-07-09 | Fmc Technologies, Inc. | Controller and method for administering and providing on-line handling of deviations in a rotary sterilization process |
US6153860A (en) * | 1999-03-01 | 2000-11-28 | Fmc Corporation | System, controller, computer readable memory, and method for precise on-line control of heat transfer in a food preparation process |
US6577986B1 (en) * | 1999-12-20 | 2003-06-10 | General Electric Company | Method and system for determining measurement repeatability and reproducibility |
FR2806784B1 (fr) * | 2000-03-24 | 2002-05-31 | Cie Hobart | Dispositif perfectionne de cuisson a regulation de decontamination, et procede associe |
JP2001304572A (ja) * | 2000-04-26 | 2001-10-31 | Sanyo Electric Co Ltd | 調理器 |
ITPN20000054A1 (it) | 2000-09-13 | 2002-03-13 | Electrolux Professional Spa | Forno di cottura con controllo della sterilizzazione |
DE10226370B4 (de) | 2002-06-13 | 2008-12-11 | Polyic Gmbh & Co. Kg | Substrat für ein elektronisches Bauteil, Verwendung des Substrates, Verfahren zur Erhöhung der Ladungsträgermobilität und Organischer Feld-Effekt Transistor (OFET) |
KR100548343B1 (ko) * | 2003-05-12 | 2006-02-02 | 엘지전자 주식회사 | 휴대폰의 카메라 고정 장치 |
ITMO20040211A1 (it) * | 2004-08-06 | 2004-11-06 | G I S P A Sa | Sistema di controllo della riduzione della temoperatura di un alimento. |
US7271591B1 (en) * | 2006-03-15 | 2007-09-18 | General Electric Company | Methods and apparatus for MRI shims |
DE102006032969A1 (de) * | 2006-07-17 | 2008-01-24 | Sofie Ajayi | Vakuumgargerät |
DE102007057107A1 (de) * | 2007-11-26 | 2009-06-10 | Rational Ag | Verfahren zur Bestimmung der Kerntemperatur eines Garguts und Gargerät zur Durchführung solch eines Verfahrens |
EP2149755B1 (en) * | 2008-07-30 | 2012-12-05 | Electrolux Home Products Corporation N.V. | Oven and method of operating the same |
JP2011053077A (ja) * | 2009-09-01 | 2011-03-17 | Sii Nanotechnology Inc | 熱分析装置 |
EP2388564A1 (en) | 2010-05-20 | 2011-11-23 | Koninklijke Philips Electronics N.V. | Estimating temperature |
US9265097B2 (en) | 2010-07-01 | 2016-02-16 | Goji Limited | Processing objects by radio frequency (RF) energy |
US9992824B2 (en) | 2010-10-29 | 2018-06-05 | Goji Limited | Time estimation for energy application in an RF energy transfer device |
WO2013035029A1 (en) * | 2011-09-07 | 2013-03-14 | Koninklijke Philips Electronics N.V. | Puree preparation method and device |
FR2982756B1 (fr) | 2011-11-18 | 2013-11-08 | Seb Sa | Dispositif de cuisson |
JP5939818B2 (ja) * | 2012-01-31 | 2016-06-22 | キヤノン株式会社 | 読取装置および記録装置 |
US9804104B2 (en) | 2012-03-19 | 2017-10-31 | Goji Limited | Applying RF energy according to time variations in EM feedback |
US9538880B2 (en) * | 2012-05-09 | 2017-01-10 | Convotherm Elektrogeraete Gmbh | Optical quality control system |
WO2014102746A1 (en) * | 2012-12-27 | 2014-07-03 | Koninklijke Philips N.V. | Apparatus and method for determining core temperature of food |
CN104223946A (zh) * | 2013-06-21 | 2014-12-24 | 广州市拓璞电器发展有限公司 | 一种水壶 |
TW201512604A (zh) * | 2013-09-27 | 2015-04-01 | Jing-Quan Lin | 依食物特性執行加熱之方法 |
US20150108110A1 (en) * | 2013-10-17 | 2015-04-23 | Carrier Commercial Refrigeration, Inc. | Temperature controlled heating unit |
EP3152633B1 (en) | 2014-06-06 | 2019-03-27 | Koninklijke Philips N.V. | Method of predicting the core temperture of a food item during cooking, cooking device and cooking method |
US10085584B2 (en) * | 2014-06-09 | 2018-10-02 | Whirlpool Corporation | Method of regulating temperature for sous vide cooking and apparatus therefor |
CN104207332B (zh) * | 2014-09-02 | 2017-12-08 | 深圳麦克韦尔股份有限公司 | 可加热的烟具及感测方法 |
EP3200612B1 (en) | 2014-09-29 | 2021-05-26 | Natural Machines, Inc. | Apparatus and method for heating and cooking food using laser beams and electromagnetic radiation |
ITUB20153569A1 (it) * | 2015-09-11 | 2017-03-11 | De Longhi Appliances Srl | Apparato elettrico di cottura e/o riscaldamento di alimenti |
JP6484815B2 (ja) * | 2016-01-29 | 2019-03-20 | パナソニックIpマネジメント株式会社 | 加熱調理器 |
JP6163590B1 (ja) * | 2016-05-31 | 2017-07-12 | 株式会社日阪製作所 | シミュレーション方法、シミュレーションプログラム、及びこのプログラムを内蔵した記憶媒体を含むシミュレーション装置 |
JP6142040B1 (ja) * | 2016-05-31 | 2017-06-07 | 株式会社日阪製作所 | 加熱シミュレーション方法、加熱シミュレーションプログラム、及びこのプログラムを内蔵した記憶媒体を含む加熱シミュレーション装置 |
FI127116B (en) * | 2016-12-02 | 2017-11-30 | Wiciot Oy | Cover and measuring system |
US11351673B2 (en) | 2017-03-06 | 2022-06-07 | Miso Robotics, Inc. | Robotic sled-enhanced food preparation system and related methods |
US20210030199A1 (en) | 2017-03-06 | 2021-02-04 | Miso Robotics, Inc. | Augmented reality-enhanced food preparation system and related methods |
US11666160B2 (en) | 2017-08-24 | 2023-06-06 | Unified Brands, Inc. | Method for temperature monitoring and regulation and systems therefor |
US11191370B2 (en) | 2017-08-24 | 2021-12-07 | Unified Brands, Inc. | Temperature monitoring and control system |
CN108497936A (zh) * | 2018-01-24 | 2018-09-07 | 浙江苏泊尔家电制造有限公司 | 烹饪器具 |
CN108693900B (zh) * | 2018-05-21 | 2020-11-03 | 广东美的厨房电器制造有限公司 | 烤箱及其温度控制方法和控制装置 |
US11192258B2 (en) | 2018-08-10 | 2021-12-07 | Miso Robotics, Inc. | Robotic kitchen assistant for frying including agitator assembly for shaking utensil |
US11577401B2 (en) | 2018-11-07 | 2023-02-14 | Miso Robotics, Inc. | Modular robotic food preparation system and related methods |
CN110174180A (zh) * | 2019-05-22 | 2019-08-27 | 淳安千岛湖波菲特电子科技有限公司 | 一种锅盖用非接触测温方法 |
CN111651982A (zh) * | 2020-04-30 | 2020-09-11 | 广州富港万嘉智能科技有限公司 | 得到菜肴温度信息的方法及其神经网络训练方法、存储介质和菜肴风味重现方法 |
US20220346598A1 (en) | 2021-05-01 | 2022-11-03 | Miso Robotics, Inc. | Automated bin system for accepting food items in robotic kitchen workspace |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04333111A (ja) * | 1991-05-08 | 1992-11-20 | Hisaka Works Ltd | 固形状個装食品の熱処理方法 |
EP0529644A2 (en) * | 1991-08-30 | 1993-03-03 | Matsushita Electric Industrial Co., Ltd. | Cooking appliance |
JPH06241463A (ja) * | 1993-02-22 | 1994-08-30 | Matsushita Electric Ind Co Ltd | 調理器具 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5985922A (ja) * | 1982-11-08 | 1984-05-18 | Matsushita Electric Ind Co Ltd | 高周波加熱装置用温度検知プロ−ブ |
EP0746180B1 (en) * | 1992-12-21 | 2001-07-18 | Matsushita Electric Industrial Co., Ltd. | Microwave heating apparatus and method of making same |
-
1995
- 1995-09-06 US US08/809,669 patent/US5893051A/en not_active Expired - Fee Related
- 1995-09-26 DE DE69519872T patent/DE69519872T2/de not_active Expired - Fee Related
- 1995-09-26 WO PCT/JP1995/001944 patent/WO1996010152A1/ja active IP Right Grant
- 1995-09-26 EP EP95932238A patent/EP0794387B1/en not_active Expired - Lifetime
- 1995-09-26 CN CN95195241.2A patent/CN1122149C/zh not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04333111A (ja) * | 1991-05-08 | 1992-11-20 | Hisaka Works Ltd | 固形状個装食品の熱処理方法 |
EP0529644A2 (en) * | 1991-08-30 | 1993-03-03 | Matsushita Electric Industrial Co., Ltd. | Cooking appliance |
JPH06241463A (ja) * | 1993-02-22 | 1994-08-30 | Matsushita Electric Ind Co Ltd | 調理器具 |
Non-Patent Citations (1)
Title |
---|
See also references of EP0794387A4 * |
Also Published As
Publication number | Publication date |
---|---|
CN1159221A (zh) | 1997-09-10 |
EP0794387A1 (en) | 1997-09-10 |
CN1122149C (zh) | 2003-09-24 |
US5893051A (en) | 1999-04-06 |
EP0794387A4 (en) | 1998-01-14 |
DE69519872D1 (de) | 2001-02-15 |
EP0794387B1 (en) | 2001-01-10 |
DE69519872T2 (de) | 2001-08-09 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO1996010152A1 (fr) | Methode d'estimation de la temperature de l'interieur d'une substance a cuire et dispositif de cuisson thermique mettant en ×uvre cette methode | |
CN108459500B (zh) | 一种智能烹饪方法、装置及灶具 | |
CN106455863B (zh) | 基于预测食物核心温度的烹饪食品的烹饪装置和方法 | |
US5389764A (en) | Automatic cooking appliance employing a neural network for cooking control | |
US11058132B2 (en) | System and method for estimating foodstuff completion time | |
US11650105B2 (en) | Temperature probe systems and methods | |
KR100292221B1 (ko) | 복수의식품재료를균일하게가열하기위한방법및가열조리장치 | |
RU2664766C2 (ru) | Способ и устройство для определения температуры внутри продукта питания | |
JP2685001B2 (ja) | 食材内部の温度推定方法 | |
WO2020180643A1 (en) | Sous-vide oven mode with probe | |
JP2864998B2 (ja) | 加熱調理装置 | |
CN114027713B (zh) | 控制方法、烹饪电器和存储介质 | |
CN109764370A (zh) | 一种烹饪设备、烹饪设备的控制方法及存储介质 | |
JPS642858B2 (ja) | ||
CN114967792B (zh) | 烹饪加热控制方法、烹饪设备的控制装置及烹饪设备 | |
JPH0124483Y2 (ja) | ||
JP3033435B2 (ja) | 加熱調理装置 | |
JP6829788B1 (ja) | 調理評価の方法、システム、プログラム、記録媒体、および調理機器 | |
WO2024005761A1 (en) | Induction cooking device and control method thereof | |
JPS5899623A (ja) | 高周波加熱装置 | |
CN114992681A (zh) | 烹饪装置的控制方法、烹饪装置以及计算机可读存储介质 | |
JPS61265427A (ja) | 自動加熱調理器 | |
JPH0828273B2 (ja) | 加熱調理器 | |
JPS60108613A (ja) | 自動調理器 | |
JPS63297930A (ja) | 高周波加熱装置 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 95195241.2 Country of ref document: CN |
|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): CN US |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE |
|
DFPE | Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101) | ||
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
WWE | Wipo information: entry into national phase |
Ref document number: 08809669 Country of ref document: US |
|
WWE | Wipo information: entry into national phase |
Ref document number: 1995932238 Country of ref document: EP |
|
WWP | Wipo information: published in national office |
Ref document number: 1995932238 Country of ref document: EP |
|
WWG | Wipo information: grant in national office |
Ref document number: 1995932238 Country of ref document: EP |