WO2021174641A1 - Procédé de détection en temps réel du degré de cuisson de viande grillée - Google Patents

Procédé de détection en temps réel du degré de cuisson de viande grillée Download PDF

Info

Publication number
WO2021174641A1
WO2021174641A1 PCT/CN2020/084187 CN2020084187W WO2021174641A1 WO 2021174641 A1 WO2021174641 A1 WO 2021174641A1 CN 2020084187 W CN2020084187 W CN 2020084187W WO 2021174641 A1 WO2021174641 A1 WO 2021174641A1
Authority
WO
WIPO (PCT)
Prior art keywords
signal
frequency
maturity
meat
low
Prior art date
Application number
PCT/CN2020/084187
Other languages
English (en)
Chinese (zh)
Inventor
孙滕谌
张大华
曹桂水
Original Assignee
北京他山科技有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 北京他山科技有限公司 filed Critical 北京他山科技有限公司
Publication of WO2021174641A1 publication Critical patent/WO2021174641A1/fr

Links

Images

Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
    • G01N27/02—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance
    • G01N27/04—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating resistance
    • G01N27/041—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating resistance of a solid body
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
    • G01N27/02—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance
    • G01N27/22—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating capacitance

Definitions

  • the invention relates to a detection method, in particular to a method for real-time detection of the maturity of roasted meat.
  • Roasting meat is a traditional cooking method. In the process of roasting meat, the protein inside the meat will change. If the roasting temperature is too high or the roasting time is too long, it will spread the protein, which will make the meat lose its tenderness and affect the taste.
  • the invention patent application with publication number CN109060179 discloses a method for real-time detection of meat maturity. The method only uses a thermometer to detect the temperature and roasting time of the meat.
  • the inventor of the present invention found through experiments that the maturity of the barbecue cannot be accurately detected only by detecting the temperature and time. At the same time, when roasting different meats, the relationship between temperature and roasting time and the maturity of the roast is also different. For this reason, the technical solution of CN109060179 can only give the griller a certain reference function. It still requires a lot of experience of the griller to be able to accurately determine the maturity.
  • CN109619121 a method for judging the cookedness of roasted meat by electromagnetic heating is disclosed.
  • the detection method uses the energy absorbed by the meat to calculate its rawness and maturity. This calculation will vary due to factors such as the meat, the volume and weight of the meat. Makes the calculated maturity inaccurate.
  • this technical scheme judges the maturity of the meat through the reflectance value of the spectrum. Similarly, the reflection of the spectrum is closely related to the type of meat. And when the meat is marinated, the surface color of the meat will change, and its reflectance to the spectrum will also change. Thirdly, during the roasting process, the heating element in the oven will also have a certain influence on the detection of the spectrum.
  • CN109977095 discloses a model for predicting the maturity of roasted meat, which is calculated by collecting the color value of the meat and the characteristic peaks generated by the vibration or rotation of hydrogen-containing groups, and combining various protein contents and moisture contents.
  • the calculation method is too complicated, and the requirements for the acquisition accuracy of each parameter are also very high, so that the manufacturing cost is too high and the detection speed is too slow. Users even prefer to use their own experience to judge the maturity of the barbecue.
  • the purpose of the present invention is to overcome the shortcomings of the prior art and create a detection method that can display the maturity of meat in real time and is widely applicable to the maturity of roasted various meats.
  • the meat cells will rupture, causing the water in the cells to overflow.
  • the moisture in the meat will evaporate due to the high temperature roasting.
  • the inventors have discovered through a large number of experiments and studies that the change in the moisture in the meat during the roasting process will cause the change in the conductivity of the meat itself.
  • the meat can be regarded as a resistance-capacitance circuit.
  • the impedance and capacitive reactance in this circuit will change according to the state of the meat being roasted.
  • This patent designs the corresponding detection structure and circuit after the above-mentioned research.
  • the present invention discloses a method for detecting the maturity of roasted meat in real time.
  • At least one probe for measuring the maturity of meat pieces and a controller are provided.
  • the needle is provided with at least one set of detection modules;
  • the detection module includes: at least a pair of electrodes;
  • the pair of electrodes includes: a signal emission electrode and a signal detection electrode;
  • the controller includes: a power supply, a signal emission module, and a signal detection Module, processing module and output module;
  • the signal transmitting module transmits a low-frequency AC signal and a high-frequency AC signal in a time-sharing manner through the signal transmitting electrode;
  • the signal detection module detects low-frequency AC signals and high-frequency AC signals through signal detection electrodes
  • the processing module calculates the low-frequency, high-frequency impedance and phase difference of the barbecue based on the detected low-frequency AC signal and high-frequency AC signal;
  • the processing module performs calculations according to the variation of at least one of the following parameters, and outputs the maturity result of the barbecue; the parameters include: low-frequency impedance, high-frequency impedance, and low-frequency phase difference.
  • the invention also has the following additional features:
  • the detection range of the aforementioned variation includes the full roasting time or part of the roasting time.
  • a temperature sensor is also arranged on the above-mentioned probe, and the processing module also performs calculations according to the temperature change amount of the temperature sensor.
  • the variation of the parameter includes extreme points of high-frequency impedance, extreme points of low-frequency impedance, and extreme points of low-frequency phase difference.
  • the extreme point is a turning point of the rate of change of the parameter.
  • the low-frequency AC signal is an AC signal of 1-10 Hz; the high-frequency AC signal is an AC signal greater than or equal to 1 MHz.
  • the processing module in the controller calculates and compares with the predetermined maturity level according to the variation of at least one of the following parameters, and outputs the maturity result of the barbecue; the parameters include: low frequency impedance, high frequency Impedance, low frequency phase difference.
  • a temperature sensor is also arranged on the probe, and the processing module also performs calculations based on the temperature change of the temperature sensor and the predetermined maturity of the barbecue.
  • the output result has maturity, and/or the time to reach a predetermined maturity, and the output mode is display and/or alarm and/or data communication.
  • a signal transmitting electrode and a signal receiving electrode are arranged on the probe, and a low-frequency AC signal and a high-frequency AC signal are emitted to the meat at different times.
  • a signal When a signal is loaded on the meat, a back-induced current is formed inside the meat, which prevents the signal current from passing.
  • meat can be regarded as a resistance-capacitance network.
  • the signal When the signal is collected by the signal receiving electrode, the signal will have amplitude and phase changes. According to the principle of electricity, the resistance will cause the change of the signal amplitude, and the capacitance will cause the change of the signal phase.
  • the signal processing module calculates the impedance and capacitive reactance values of the meat after different roasting times according to the collected signals; and further combines the temperature changes to calculate the maturity of the barbecue.
  • the grillers no longer need to use their own experience to confirm the maturity of the meat.
  • high-frequency alternating current will be concentrated on the surface of the conductor, that is, the surface of the meat being roasted.
  • the maturity of the surface of the barbecue can be calculated by measuring the impedance of the meat to the high-frequency signal, and the maturity of the meat can be calculated by measuring the impedance of the meat to the low-frequency signal.
  • the griller can also better adjust the temperature of the grilled meat according to the maturity of the surface and the inside of the grilled meat.
  • Figure 1 is a block diagram of a prior art method for judging the maturity of barbecued meat.
  • Fig. 2 is a schematic diagram of a measuring device reflecting the method of the present invention.
  • Fig. 3 is a structural diagram of a probe of the measuring device.
  • Figure 4-1 is another structure diagram of the probe of the measuring device.
  • Figure 4-2 is another structural diagram of the probe of the measuring device.
  • Figure 4-3 is another structural diagram of the probe of the measuring device.
  • Fig. 5 is a schematic diagram of the distribution of probes of the measuring device.
  • Fig. 6 is another schematic diagram of the distribution of probes of the measuring device.
  • Fig. 7 is the equivalent circuit diagram of the resistance-capacitance network of the barbecue under the low-frequency signal.
  • Fig. 8 The equivalent circuit diagram of the resistance-capacitance sensing network of the barbecue under the high-frequency signal.
  • Figure 9 shows the impedance change curve of meat under low-frequency signals during the roasting process.
  • Figure 10 shows the capacitive reactance curve of meat under low-frequency signals during roasting.
  • Figure 11 shows the impedance change curve of meat under high-frequency signals during the roasting process.
  • Probe 1 Control module 2 Temperature control module twenty one Signal transmitter module twenty two Signal detection module twenty three Processing module twenty four Detection module 3 Temperature Sensor 31 Signal transmitting electrode 32 Signal detection electrode 33 Output module 4 Maturity setting device 5 Cooking cavity 6 heating equipment 7
  • Fig. 2 shows the measuring device used in the method for judging the maturity of the barbecue.
  • the measuring device includes a probe 1 and a controller 2 connected to the probe.
  • the probe 1 and the controller 2 are connected separately, and an insulating protective layer is provided on the wire.
  • the user can insert probe 1 into the meat block, and put the probe 1 meat block into the oven for roasting.
  • At least one set of detection modules 3 is provided on the probe, wherein the detection module 3 includes a temperature sensor 31 and at least a pair of electrodes; the pair of electrodes includes: a signal emitting electrode 32 and a signal detection electrode 33.
  • the controller 2 includes: a power supply 21, a signal transmission module 22, a signal detection module 23, a processing module 24, a maturity setting module 25, and an output module 4.
  • the signal transmitting module 22 is electrically connected to the signal transmitting electrode 32
  • the signal detecting electrode 33 is electrically connected to the signal detecting module 23.
  • the probe 1 is cylindrical, and its end is tapered, which is convenient for the user to insert the probe 1 into the meat to be roasted.
  • the signal emitting electrode 32 and the signal detecting electrode 33 are arranged on the surface of the probe 1.
  • the signal transmitting electrode 32 is provided at the end of the probe 1.
  • the temperature sensor 31 will detect the temperature in the meat.
  • the signal transmitting module 22 will send a high frequency AC signal and a low frequency AC signal to the meat through the signal transmitting electrode 32 in a time-division manner.
  • the high-frequency AC signal and the low-frequency AC signal pass through the inside of the meat and are received by the signal detection module 23 through the signal detection electrode 33.
  • the processing module 24 calculates the impedance to the high-frequency signal, the impedance to the low-frequency signal, and the capacitive reactance according to the changes in amplitude and phase detected by the signal detection module 23.
  • Figures 7 and 8 show the equivalent circuits of the resistance-capacitance network of the barbecue for low-frequency signals and high-frequency signals, respectively.
  • the meat can be equivalent to an equivalent circuit network containing only resistance and capacitance, regardless of the inductive component of the meat.
  • the resistance Re represents the equivalent resistance of the extracellular fluid of the meat organism
  • the resistance Ri represents the equivalent resistance of the intracellular fluid of the meat organism.
  • the capacitance Ca represents the equivalent capacitance of the cell membrane of the meat organism. Referring to Fig. 8, when a high-frequency signal is loaded, a back-induced current will be formed in the meat to the high-frequency signal.
  • an equivalent inductance element Lc needs to be added to the equivalent circuit.
  • the processing module 24 judges the maturity of the barbecue based on these changes.
  • each group of detection modules 3 includes an independent temperature sensor 31, a signal emitting electrode 32 and a signal detection electrode 33.
  • the detection modules 3 of each group are electrically isolated from each other. Among them, the temperature sensors 31 in each group of detection modules 3 detect each other independently.
  • the signal emitting electrode 32 and the signal detecting electrode 33 in each group are arranged independently of each other.
  • the signal emitting electrode 32 and the signal detecting electrode 33 of each group are connected in parallel, and the processing module 24 determines the position of each group of signal emitting electrode 32 and signal detecting electrode 33 on the probe 1.
  • a set of signal detection results is assigned a certain weight value, and the maturity of the meat is judged after integrating each set of signals.
  • the controller 2 can also detect the maturity of the meat block in real time through the probe 1.
  • the detection method includes: the temperature sensor 31 detects the temperature in the meat.
  • the signal transmitting module 22 sends a high-frequency AC signal and a low-frequency AC signal to the meat through the signal transmitting electrode 32 in a time-division manner.
  • the high-frequency AC signal and the low-frequency AC signal pass through the inside of the meat and are received by the signal detection module 23 through the signal detection electrode 33.
  • high-frequency alternating current will concentrate on the surface of the meat.
  • the low-frequency alternating current passes through the inside of the meat.
  • the presence of moisture in the meat will cause changes in signal amplitude and phase.
  • the processing module 24 calculates the impedance of the meat to the high-frequency signal, the impedance to the low-frequency signal, and the change of the capacitive reactance according to the changes in the amplitude and phase detected by the signal detection module 23.
  • the processing module 24 will detect in real time the change curve of the impedance and capacitive reactance of the barbecue to the low-frequency signal (as shown in Figs. 9 and 10) and the change curve of the impedance to the high-frequency signal (as shown in Fig. 11).
  • the current maturity of the barbecue is calculated in real time.
  • the output module 4 outputs the current maturity of the barbecue.
  • the output module 4 includes, but is not limited to: speakers that emit sound, a display, and transmission of maturity results to other devices through Bluetooth, network or other communication methods, and so on.
  • the user can set a predetermined maturity level through the setting module 25 before or during the roasting process according to their own preferences.
  • the output module 4 will output the result.
  • the user can manually stop the roasting process according to the output result.
  • the measuring device can also be connected to the oven.
  • the output module 4 directly controls the heating power of the heating device in the oven.
  • Figures 9 and 10 show the change curves of the impedance and capacitive reactance of meat to low-frequency signals obtained by the inventors after many measurements and experiments with the increase of the roasting time. The experiment was performed at the roasting temperature. Set in a roasting environment of 170-200 degrees Celsius, it is obtained by real-time internal detection of meat.
  • the impedance in Figure 9 and Figure 10 is the amplitude ratio of the transmitted signal to the detection signal
  • the capacitive reactance is the phase difference between the transmitted signal and the detection signal. Among them, in the initial stage of roasting the meat, the cells in the meat rupture rapidly, and a large amount of water overflows.
  • the rate of water evaporation is low, and the rate of water overflow in the meat is greater than the rate of water evaporation.
  • the low-frequency impedance value of the meat gradually decreases, and the change slope of the low-frequency impedance value is also less than zero.
  • the low-frequency capacitive reactance value of meat is basically unchanged during the initial and mid-stage process of roasting, that is, when the rate of water overflow is greater than or equal to the rate of water evaporation.
  • the overflowing moisture of the cells in the meat decreases and the water evaporation speeds up, the low-frequency capacitive resistance of the meat increases sharply. As the moisture in the meat has basically evaporated, the low-frequency capacitive resistance of the meat will stabilize again.
  • Figure 11 shows the impedance change curve of meat to high-frequency signals during the roasting process.
  • high-frequency alternating current will intensively pass on the surface of the meat.
  • the cells on the surface of the meat rupture, overflowing with moisture.
  • the high-frequency impedance of the meat is gradually reduced, and the slope of the change in the high-frequency impedance is also less than zero.
  • the roasting reaches a certain level, the water starts to evaporate in a large amount, and the surface layer of the meat is gradually roasted, which increases the resistance. Since the surface of the meat is closer to the heating element, the water overflow rate and the water evaporation rate of the meat surface cells are also faster. So that the change curve of the high-frequency impedance of the meat appears the extreme point earlier, and the change slope of its high-frequency impedance also becomes greater than zero.
  • the processing module 24 can calculate the maturity of the meat according to the curve of the parameters such as the low-frequency impedance of the meat, the low-frequency capacitive reactance of the meat, and the high-frequency impedance of the meat.
  • the high-frequency signal is used to detect the maturity of the meat surface
  • the high-frequency impedance of the meat is detected, an extreme point appears, that is, when the slope of the high-frequency impedance changes from a negative number
  • it becomes a positive number the meat has basically been roasted into a three-mature state.
  • the rate of change of the low frequency impedance of the meat changes from less than 0 to equal to 0, the meat has basically been roasted into a five-mature state.
  • the meat When the low-frequency capacitive resistance of meat begins to increase sharply, the meat has basically been roasted into a seven-mature state. In the end, when the low-frequency capacitive resistance of the meat stabilizes again, almost all the water in the meat is evaporated. At this time, the meat has basically been grilled and fully cooked.
  • the measuring device may have a multi-probe 1 structure.
  • Probe 1 contains multiple sub-probes. Each sub-probe is connected in parallel with the controller 2. Users can insert sub-probes in different parts of the meat to detect the maturity of the meat more accurately.
  • the temperature sensor 31, the signal emitting electrode 32 and the signal detecting electrode 33 in the detection module 3 may be respectively arranged on different sub-probes.
  • at least one group of detection modules 3 are respectively provided on each sub-probe.
  • the temperature sensors 31 in each group of detection modules 3 are independent of each other.
  • each sub-probe can also be provided with multiple groups of detection modules 3 to improve detection accuracy.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Electrochemistry (AREA)
  • Physics & Mathematics (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Analytical Chemistry (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Investigating Or Analyzing Materials By The Use Of Electric Means (AREA)

Abstract

L'invention concerne un procédé de détection en temps réel du degré de cuisson d'une viande grillée : une sonde (1) et un dispositif de commande (2) sont utilisés ; un module de détection (3) est disposé sur la sonde (1) ; le module de détection (3) comprend une électrode de transmission de signal (32) et une électrode de détection de signal (33) ; et le dispositif de commande (2) comprend un module de transmission de signal (22), un module de détection de signal (23), un module de traitement (24) et un module de sortie (4). Le procédé comprend : la sonde (1) est insérée dans un morceau de viande à griller ; le module de transmission de signal (22) envoie un signal de courant alternatif basse fréquence et un signal de courant alternatif haute fréquence par partage de temps au moyen de l'électrode de transmission de signal (32) ; l'électrode de détection de signal (33) détecte le signal de courant alternatif basse fréquence et le signal de courant alternatif haute fréquence ; et le module de traitement (24) effectue des calculs selon la quantité de variation d'au moins un paramètre parmi plusieurs paramètres et délivre un résultat de degré de cuisson de la viande grillée, les paramètres comprenant : une impédance basse fréquence, une impédance haute fréquence et une différence de phase basse fréquence. Le présent procédé peut afficher le degré de cuisson de la viande en temps réel et présente une vaste applicabilité.
PCT/CN2020/084187 2020-03-02 2020-04-10 Procédé de détection en temps réel du degré de cuisson de viande grillée WO2021174641A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202010137257.7 2020-03-02
CN202010137257.7A CN111141786A (zh) 2020-03-02 2020-03-02 一种实时检测烤肉成熟度的方法

Publications (1)

Publication Number Publication Date
WO2021174641A1 true WO2021174641A1 (fr) 2021-09-10

Family

ID=70528253

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2020/084187 WO2021174641A1 (fr) 2020-03-02 2020-04-10 Procédé de détection en temps réel du degré de cuisson de viande grillée

Country Status (2)

Country Link
CN (1) CN111141786A (fr)
WO (1) WO2021174641A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN211856431U (zh) * 2020-03-02 2020-11-03 北京他山科技有限公司 一种烤肉成熟度的检测装置
CN114209219A (zh) * 2021-12-29 2022-03-22 深圳市智岩科技有限公司 一种食物熟度确定方法及相关设备

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102680530A (zh) * 2011-03-17 2012-09-19 伊莱克斯家用产品股份有限公司 获得烹饪过程中的或用于烹饪过程的食物原料的信息的方法
US20150182058A1 (en) * 2013-12-30 2015-07-02 Samsung Electronics Co., Ltd. Cooking apparatus and method of controlling the same
CN104783792A (zh) * 2014-01-21 2015-07-22 三星电子株式会社 测量生物阻抗的设备和方法
CN109060043A (zh) * 2018-09-30 2018-12-21 青岛三统万福食品科技股份有限公司 一种可同时检测肉类水分和温度的装置及检测方法
CN109977095A (zh) * 2019-03-01 2019-07-05 中国农业科学院农产品加工研究所 烧烤肉制品熟度的预测模型及其建立方法
CN110068594A (zh) * 2019-01-30 2019-07-30 北京奥特易电子科技有限责任公司 一种肉类熟度监测装置及控制方法
CN110507209A (zh) * 2019-08-28 2019-11-29 惠而浦（中国）股份有限公司 一种智能烹饪方法和具有探针的智能烹饪器具

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2184609B1 (es) * 2001-04-27 2004-06-16 Nte S.A. Metodo y aparato de obtencion de caracteristicas fisicas y/o quimicas de un medio biologico.
US20060174775A1 (en) * 2005-02-08 2006-08-10 Yitzchak Mor Apparatus and method for tracing cooking process
DE102009026957A1 (de) * 2009-06-16 2010-12-23 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Garen von Gargut, Gargerät, Gargeschirr und Messelektrode zur Einführung in Gargut
EP2299261B1 (fr) * 2009-09-18 2016-02-10 Electrolux Home Products Corporation N.V. Utilisation d'une sonde alimentaire et procédé de reconnaissance du type d'aliment et surveillance d'un procédé de cuisson et aliment
EP2500725A1 (fr) * 2011-03-17 2012-09-19 Electrolux Home Products Corporation N.V. Procédé pour le contrôle d'un procédé de cuisson des produits alimentaires
CN207198079U (zh) * 2017-09-15 2018-04-06 澳门培正中学 一种生熟牛肉叉

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102680530A (zh) * 2011-03-17 2012-09-19 伊莱克斯家用产品股份有限公司 获得烹饪过程中的或用于烹饪过程的食物原料的信息的方法
US20150182058A1 (en) * 2013-12-30 2015-07-02 Samsung Electronics Co., Ltd. Cooking apparatus and method of controlling the same
CN104783792A (zh) * 2014-01-21 2015-07-22 三星电子株式会社 测量生物阻抗的设备和方法
CN109060043A (zh) * 2018-09-30 2018-12-21 青岛三统万福食品科技股份有限公司 一种可同时检测肉类水分和温度的装置及检测方法
CN110068594A (zh) * 2019-01-30 2019-07-30 北京奥特易电子科技有限责任公司 一种肉类熟度监测装置及控制方法
CN109977095A (zh) * 2019-03-01 2019-07-05 中国农业科学院农产品加工研究所 烧烤肉制品熟度的预测模型及其建立方法
CN110507209A (zh) * 2019-08-28 2019-11-29 惠而浦（中国）股份有限公司 一种智能烹饪方法和具有探针的智能烹饪器具

Also Published As

Publication number Publication date
CN111141786A (zh) 2020-05-12

Similar Documents

Publication Publication Date Title
CN106213979B (zh) 一种新型电饭煲
WO2021174641A1 (fr) Procédé de détection en temps réel du degré de cuisson de viande grillée
CN106102480B (zh) 用于控制食物的烹饪过程的方法和装置
AU2012200495B2 (en) A method for obtaining information in food stuff in or for a cooking process
CN107809930B (zh) 食物制备装置和方法
JP5968517B2 (ja) フライヤー、携帯型フライ油計測器、フライヤーセット及びフライヤーの監視方法
AU2010294895B8 (en) Method for monitoring a cooking process of a food stuff
CN108338650B (zh) 烹饪器具和烹饪器具的控制方法
CN111103821B (zh) 烹饪控制方法、装置、烹饪器具和计算机可读存储介质
CN110507209A (zh) 一种智能烹饪方法和具有探针的智能烹饪器具
CN109480603A (zh) 一种烹饪器具的控制方法及烹饪器具
WO2016038039A1 (fr) Commande d'un processus de cuisson de nourriture
US20060174775A1 (en) Apparatus and method for tracing cooking process
WO2021174642A1 (fr) Dispositif de mesure pour mesurer la maturité de viande cuite au barbecue
CN107271619A (zh) 食用油加热过程中有害物质的在线检测方法、装置及系统
CN111141787A (zh) 一种检测烤肉成熟度的方法
CN110068594A (zh) 一种肉类熟度监测装置及控制方法
CN211825806U (zh) 一种能检测烤肉成熟度的烤箱
CN110988038B (zh) 一种土壤水分特征线测量装置及其测量方法
JP2014035330A (ja) 魚の品質状態判定装置
CN109946322A (zh) 一种烟草含水率检测装置
Pengfei et al. Rapid on-line non-destructive detection of the moisture content of corn ear by bioelectrical impedance spectroscopy
CN110702737B (zh) 智能烹饪器具的校准和保温方法、具有探针的智能烹饪器具
GB2288022A (en) Method of sensing the condition of a piece of food
CN107348832B (zh) 一种基于最小蒸煮量的电饭锅以及其加热控制方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 20922630

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205A DATED 01.02.2023)

122 Ep: pct application non-entry in european phase

Ref document number: 20922630

Country of ref document: EP

Kind code of ref document: A1