WO2021174642A1 - 一种烤肉成熟度的检测装置 - Google Patents

一种烤肉成熟度的检测装置 Download PDF

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WO2021174642A1
WO2021174642A1 PCT/CN2020/084188 CN2020084188W WO2021174642A1 WO 2021174642 A1 WO2021174642 A1 WO 2021174642A1 CN 2020084188 W CN2020084188 W CN 2020084188W WO 2021174642 A1 WO2021174642 A1 WO 2021174642A1
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signal
meat
module
probe
detection
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PCT/CN2020/084188
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English (en)
French (fr)
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孙滕谌
曹桂水
尤雅楠
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北京他山科技有限公司
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    • 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
    • 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

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  • the utility model relates to a household appliance, in particular to a detection device for the maturity of barbecue.
  • 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.
  • this method is limited to use in electromagnetic heating grills, and is not suitable for open flames or electric heating ovens.
  • the detection method uses the energy absorbed by the meat to estimate 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 utility model is to overcome the shortcomings of the prior art and create a barbecue maturity detection device, which can directly detect the maturity of meat, and is widely applicable to various roasting methods and roasting 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 utility model discloses a detection device for the maturity of roasted meat, which comprises: at least one probe for measuring the maturity of meat pieces and a controller.
  • the probe is electrically connected to the controller, and the probe is electrically connected to the controller.
  • 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 utility model also has the following additional features:
  • 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 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 signal emitting electrode and the signal detecting electrode are arranged on the surface layer of the probe.
  • the detection module also includes a temperature sensor.
  • the probe is provided with multiple groups of detection modules; the signal emitting electrodes in each group of the detection modules are connected in parallel with each other.
  • the probe includes a plurality of the probes; the probes are arranged in a fork type or a clip type; each of the sub-probes is electrically isolated from each other.
  • the controller also includes a maturity setting module.
  • the output module includes: a buzzer, a display screen or a communication module.
  • the connecting section between the probe and the controller has a thermal insulation protection layer.
  • the utility model is equipped with a signal transmitting electrode and a signal receiving electrode on the probe, and transmits a low-frequency AC signal and a high-frequency AC signal 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. For this reason, by detecting the amplitude and phase changes of the signal, it can be converted into the impedance and capacitive reactance of the barbecue.
  • the moisture in the cells will gradually decrease.
  • the value of the resistance and capacitance changes, and the collected signals will also have new changes in amplitude and phase, and then the impedance and capacitive reactance values of the roasted meat can be calculated.
  • the signals collected in meats of different maturity levels are also different.
  • 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. For this reason, grillers no longer need to use their own experience to confirm the maturity of the meat.
  • 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 roast according to the maturity of the surface and inside of the roast.
  • Figure 1 is a schematic diagram of a detection device in an embodiment.
  • Figure 2 is a schematic diagram of the detection device in another embodiment.
  • Figure 3 is a structural diagram of the probe in the detection device.
  • Figure 4-1 is a structural diagram of another probe in the detection device.
  • Figure 4-2 is a structural diagram of another probe in the detection device.
  • Figure 4-3 is another structural diagram of the probe in the detection device.
  • Figure 5 is a schematic diagram of the distribution of probes in an embodiment of the detection device.
  • Fig. 6 is a schematic diagram of the distribution of probes in another embodiment of the detection device.
  • Figure 7 is the equivalent circuit diagram of the RC network of the barbecue under the low-frequency signal in the detection device.
  • Figure 8 is the equivalent circuit diagram of the RC network of the barbecue under the high-frequency signal in the detection device.
  • 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 Controller 2 power supply twenty one Signal transmitter module twenty two Signal detection module twenty three Processing module twenty four Maturity setting module 25 Temperature Sensor 31 Detection module 3 Signal detection electrode 33 Signal transmitting electrode 32 Output module 4
  • Fig. 1 shows an embodiment of a detection device for the maturity of barbecued meat.
  • the detection device includes a probe 1 and a controller 2 connected to the probe.
  • the probe 1 and the controller 2 form a whole.
  • the probe is provided with at least one set of detection modules 3, 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, and the signal detecting electrode 33 is electrically connected to the signal detecting module 23.
  • the probe 1 has a cylindrical shape with a tapered end, 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. After the user inserts the probe 1 into the meat, the temperature sensor 31 will detect the temperature in the meat. At the same time, 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 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.
  • the user inserts the probe 1 into the meat to be roasted for the first time.
  • the temperature sensor 31, the signal transmitting module 22 and the signal detection module 33 will measure the various indicators of the meat to be roasted, and obtain the results of the various indicators of the meat.
  • Initial value After getting the value, the user pulls the probe 1 out of the meat; the controller 2 will measure the temperature based on the temperature measured by the temperature sensor 31, and/or the low-frequency impedance measured by the low-frequency AC signal, and/or the high-frequency AC signal It is determined that the probe 1 is not in the barbecue and waits for the detection data of the next probe insertion. Finally, the user puts the meat in the oven for roasting.
  • the user After roasting for a certain period of time, the user takes out the meat and inserts the probe 1 into the meat again; the temperature sensor 31, the signal transmission module 22 and the signal detection module 33 will measure the various indicators of the meat again, and Compare with the initial value.
  • the processing module 24 judges the maturity of the barbecue according to the change value of each index.
  • the output module 4 outputs the determined maturity result; if the user sets the expected maturity through the maturity setting module 25, the time required to reach the predetermined maturity will be output at the same time.
  • the various indicators measured include temperature, meat impedance to high-frequency signals, meat impedance to low-frequency signals, changes in capacitive reactance of meat to low-frequency signals, and so on.
  • the meat is basically medium-cooked. If the difference in capacitive reactance between the two changes is less than 10, and the low-frequency impedance is less than 0.3, and the core temperature of the meat is between 60 and 65 degrees Celsius, the meat is basically half cooked. If the difference between the two changes in capacitive reactance is greater than 10 and less than 20, and the core temperature of the meat is between 65 and 69 degrees Celsius, the meat is basically half-ripe. If the difference between the two changes in capacitive reactance is greater than 50 and the core temperature of the meat is greater than 72 degrees Celsius, the meat is basically fully cooked.
  • the aforementioned low-frequency impedance and high-frequency impedance values are the amplitude ratios of the transmitted signal and the detection signal, and the capacitive reactance is the phase difference between the transmitted signal and the detection signal.
  • the output module 4 includes, but is not limited to: a speaker that emits sound, a display, and transmission of the maturity result to other devices through Bluetooth, network or other communication methods, and so on.
  • the user can manually stop the roasting process according to the output result. Among them, in the first measurement before roasting and the final measurement after roasting, the user can insert probes into different parts of the meat to measure according to the type, volume and weight of the meat.
  • the processing module 24 integrates the measurement data of different parts and calculates it as one measurement.
  • 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 independently of each other.
  • 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.
  • FIG. 2 shows another embodiment of the detection device.
  • the detection device includes a probe 1 and a controller 2 connected to the probe.
  • the probe 1 and the controller 2 are electrically connected by wires.
  • the surface of the wire is provided with an insulating protective layer.
  • the structures of the probe 1 and the controller 2 are the same as those in the above-mentioned first embodiment.
  • 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.
  • 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.
  • 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. In addition, 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 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 probe 1 can determine the maturity of the meat by detecting the change values of various parameters in the barbecue in stages. It can also detect the change value and change rate of each parameter in the barbecue in real time to more accurately judge the maturity of the meat.
  • 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 early stage of roasting the meat, the cells in the meat ruptured rapidly, and a large amount of water overflowed.
  • 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, a large amount of moisture begins to evaporate, and the surface layer of the meat is gradually dried, 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 detection 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.

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Abstract

一种用于测量烤肉成熟度的检测装置，包括至少一根用于测量肉块成熟度的探针（1）和控制器（2），探针（1）与控制器（2）相电连接，探针（1）上设置有至少一组检测模块；检测模块包括：至少一对电极；一对电极包括信号发射电极（32）以及信号检测电极（33）；控制器包括：电源（21）、信号发射模块（22）、信号检测模块（23）、处理模块（24）、成熟度设定模块（25）以及输出模块（4）。

Description

一种烤肉成熟度的检测装置 技术领域
本实用新型涉及一种家用电器，尤其涉及一种烤肉成熟度的检测装置。
背景技术
将肉进行烤制是一种传统的烹饪方法。在烤制肉类的过程中，肉质内部的蛋白质会产生变化。如果烤制的温度太高或者烤制时间太久，则会使得蛋白质展开，使得肉失去嫩度，影响口感。
由于影响肉成熟度的因素有很多，包括肉的种类、重量、烤制的方法、烤制时的温度、烤制时长、肉的内部温度等等。大多数时间均需要依靠烤制者自身的经验来调整烤制的温度和时间。虽然烤制者可以利用探针型温度计来测量肉中心的温度，进而根据自身经验判断肉的成熟度，但该方法有以下几个缺点：首先，若烤制者操作不当，没有把温度计插到烤肉的中心位置时，则不能准确地测量出肉的成熟度。另外，当烤制不同的肉类时，或者肉类的重量、体积不同时，依旧需要依靠烤制者的经验来根据中心温度来判断肉类的成熟度。
公开号为CN109060179的发明专利申请中公开了一种实时检测肉类生熟度的方法，该方法只通过温度计检测肉类温度以及烤制的时间。而本发明的发明人通过实验发现，仅仅通过检测温度和时间并不能够准确地检测出烤肉的成熟度。与此同时，在烤制不同肉类时，温度和烤制时间与烤肉的成熟度之间的关系也不同。为此，CN109060179的技术方案只能给烤制者一定的参考作用。依旧需要烤制者大量的经验才能够准确地确定成熟度。其次，在CN109619121的发明申请中，公开了一种通过电磁发热来判断烤肉生熟度的方法。然而，该方法仅限于在电磁发热的烤肉炉中使用，不适用于明火或者电加热的烤箱中。此外，该检测方法是通过肉块吸收的能量来推算其生熟度，这种推算又会因为 肉类、肉的体积、重量等因素而变化。使得推算出的生熟度不准确。而在CN107668107的发明申请中，该技术方案通过光谱的反射值来判断肉的成熟度。同样地，光谱的反射与肉的种类息息相关。而且当肉被腌制以后，肉的表面颜色会有变化，其对光谱的反射值也有所变化。再次，在烤肉的过程中，烤箱中的加热元件也会对光谱的检测有一定影响。所以该方案也无法准确地检测到肉的成熟度。最后，CN109977095中公开了一种烤肉熟度的预测模型，该模型通过采集肉的色度值和含氢基团振动或转动所产生的特征峰，联合各种蛋白含量和水分含量来进行计算。该计算方式太过于复杂，对各个参数的采集精度要求也很高，以至于其制造成本太高，检测速度太慢。用户甚至更偏向于利用其自身的经验来判断烤肉的成熟度。
实用新型内容
本实用新型的目的在于克服现有技术的不足，创造一种烤肉成熟度的检测装置，能够直接检测肉类的成熟度，并广泛适用于各种烤制方式和烤制各种肉类。
在肉被烤制的过程中，肉的细胞会破裂，导致细胞内的水分溢出。与此同时，肉内的水分会因为高温烤制而蒸发。本发明人通过大量的实验和研究发现，烤制过程中的肉内水分的变化会导致肉块本身的导电性的变化。换句话说，可以将肉块视为一个阻容电路。而该电路中的阻抗和容抗会根据肉被烤制的状态而产生变化。本专利就是通过上述研究后，设计出相对应的检测结构和电路。
本实用新型公开了一种烤肉成熟度的检测装置，包括：至少一根用于测量肉块成熟度的探针，和控制器，所述探针与所述控制器相电连接，所述探针上设置有至少一组检测模块；所述检测模块包括：至少一对电极；所述一对电极包括：信号发射电极以及信号检测电极；所述控制器包括：电源、信号发射模块、信号检测模块、处理模块以及输出模块。
本实用新型还具有以下附加特征：
所述信号发射模块通过所述信号发射电极分时地发出一个低频交流信号和 一个高频交流信号。
所述低频交流信号为1-10Hz的交流信号；所述高频交流信号为大于或等于1MHz的交流信号。
所述信号发射电极以及所述信号检测电极设置在所述探针的表层。
所述检测模块还包括温度传感器。所述探针上设置有多组检测模块；每组所述检测模块中的所述信号发射电极相互并联。
所述探针包括多根所述探针；所述探针设置成叉型、夹型；每根所述子探针相互电隔离。
所述控制器还包括成熟度设定模块。
所述输出模块包括：蜂鸣器、显示屏或通信模块。
所述探针与所述控制器的连接段具有绝热保护层。
本实用新型在探针上设置信号发射电极和信号接收电极，并在不同时间对肉发射出一个低频的交流信号和高频的交流信号。当信号加载到肉上时，肉内部会形成反向感应电流，阻碍信号的电流通过。也就将肉类可以视为一个电阻容网络。当信号接收电极采集到信号时，该信号会有幅度和相位的变化。而根据电学原理，电阻会造成信号幅度的变化，而电容会造成信号相位的变化。为此，通过检测信号的幅度和相位变化，可以换算为烤肉的阻抗和容抗值。在肉烤制的过程中，细胞中的水分会逐渐减少。随着肉类内部水分的变化，导致了电阻容的数值变化，进而所采集到的信号也会有新的幅度和相位的变化，进而可以计算出烤制后肉的阻抗和容抗值。而在不同成熟度的肉类中采集到的信号也有所不同。信号处理模块再根据采集到的信号计算出肉在不同烤制时间后的阻抗和容抗值；再进一步结合温度的变化来计算出烤肉的成熟度。为此，烤制者无需再通过自己的经验来确认肉类的烤制成熟度。此外，由于趋肤效应，高频率的交流电流会集中在导体的表面，也就是被烤制的肉表面。为此，通过测量肉对于高频信号的阻抗值可以计算出烤肉表面的成熟度，而测量肉对低频信号的阻抗值则可以计算出肉内部的成熟度。使得测量更加精确，烤制者也可以 根据烤肉表面和内部的成熟度来更好的调解烤肉的温度。
附图说明
图1为本检测装置在一种实施例中的示意图。
图2为本检测装置在另一种实施例中的示意图。
图3为本检测装置中探针的一种结构图。
图4-1为本检测装置中探针的另一种的结构图。
图4-2为本检测装置中探针的又一种的结构图。
图4-3为本检测装置中探针的再一种结构图。
图5为本检测装置在一种实施例中探针的分布示意图。
图6为本检测装置在另种实施例中探针的分布示意图。
图7为本检测装置中，烤肉在低频信号下的阻容网络的等效电路图。
图8为本检测装置中，烤肉在高频信号下的阻容感网络的等效电路图。
图9为烤肉过程中，肉在低频信号下的阻抗变化曲线。
图10为烤肉过程中，肉在低频信号下的容抗变化曲线。
图11为烤肉过程中，肉在高频信号下的阻抗变化曲线。
探针 1 控制器 2
电源 21 信号发射模块 22
信号检测模块 23 处理模块 24
成熟度设定模块 25 温度传感器 31
检测模块 3 信号检测电极 33
信号发射电极 32 输出模块 4
具体实施方式
图1示出了烤肉成熟度的检测装置的一种实施例，该检测装置包括：探针1，以及与探针相连接的控制器2。探针1与控制器2形成一个整体。探针上设 置有至少一组检测模块3，其中，检测模块3包括温度传感器31以及至少一对电极；一对电极中包括：信号发射电极32以及信号检测电极33。控制器2中包括：电源21、信号发射模块22、信号检测模块23、处理模块24、成熟度设定模块25、以及输出模块4。其中，信号发射模块22与信号发射电极32相电连接，信号检测电极33与信号检测模块23相电连接。
参照图1及图4，所述探针1为圆柱形，其末端为锥形，方便用户将探针1插入待烤的肉中。优选地，所述信号发射电极32和信号检测电极33设置在探针1的表面。此外，优选地，所述信号发射电极32设置在探针1的末端。当用户将探针1插入肉中后，温度传感器31会检测肉内的温度。同时，信号发射模块22会通过信号发射电极32分时地向肉中发出一个高频交流信号和一个低频交流信号。高频交流信号和低频交流信号会经过肉的内部后被信号检测模块23通过信号检测电极33接收。其中，根据趋肤效应，高频交流电流会集中经过肉的表面。而低频交流电流会经过肉的内部。肉中具有水分会导致信号振幅以及相位的变化。处理模块24会根据信号检测模块23所检测到的振幅和相位的变化计算出肉对高频信号的阻抗、对低频信号的阻抗和容抗。
在烤肉之前，用户首次将探针1插入到待烤的肉中，温度传感器31，信号发射模块22以及信号检测模块33会对待烤的肉的各项指标进行测量，得到肉的各项指标的初始数值。在得到数值后，用户将探针1从肉中拔出；控制器2会依据温度传感器31测得的温度，和/或低频交流信号测得的低频阻抗，和/或高频交流信号测得的高频阻抗，和/或低频/高频阻抗的相位差，判断出探针1不在烤肉中，并且等待下一次插入探针的检测数据。最后，用户将肉放到烤箱中烤制。在烤制了一定的时间后，用户将肉取出，并再次将探针1插入肉中；温度传感器31，信号发射模块22以及信号检测模块33会对肉的各项指标再一次进行测量，并与初始数值进行比较。处理模块24根据各个指标的变化值来判断烤肉的成熟度。并通过输出模块4输出将所判断出的成熟度结果；如果用户通过成熟度设定模块25设定了预期的成熟度，则同时会输出达成预定成熟度所 需的时间。其中测量的各项指标包括：温度、肉对高频信号的阻抗、肉对低频信号的阻抗、肉对低频信号的容抗变化等等。
如果容抗变化差值小于10，并且高频阻抗在小于1.02，肉的中心温度在55～60摄氏度之间，则肉基本上是三分熟。如果两次的容抗变化差值小于10，并且低频阻抗在小于0.3，肉的中心温度在60～65摄氏度之间，则肉基本上是五分熟。如果两次的容抗变化差值大于10小于20，肉的中心温度在65～69摄氏度之间，则肉基本上是七分熟。如果两次的容抗变化差值大于50，肉的中心温度大于72摄氏度，则肉基本上是全熟。其中，上述的低频阻抗和高频阻抗的数值为发射信号与检测信号的幅值比，而容抗是发射信号与检测信号的相位差。
而输出模块4包括但不限于：发出声音的音响、显示器、通过蓝牙、网络或其他通信方式将成熟度结果传输给其他设备等。用户可以根据输出的结果手动停止烤制的过程。其中，在烤肉之前的首次测量和烤制之后的终次测量中，用户可以根据肉的种类、体积和重量，将探针插入肉的不同部位来进行测量。处理模块24会将不同部位的测量数据进行整合，并视为一次测量来计算。
图7和图8分别示出了烤肉对于低频信号和高频信号的阻容网络的等效电路。参照图7，在低频信号下，由于肉的内部形成的反向感应电流微小，可以忽略不计，因此不考虑肉的电感性成分，可以把肉等效为只包含电阻和电容的等效电路网络。其中，电阻Re代表肉类生物体细胞外液的等效电阻，电阻Ri代表肉类生物体细胞内液的等效电阻。电容Ca则代表肉类生物体细胞膜的等效电容。参照图8，在加载高频信号时，肉内还会对高频信号形成反向感应电流，为此在等效电路中还需要增加一个等效电感元件Lc。随着肉被烘烤，其细胞会破裂，溢出水分。进而使得各个等效电阻Re和Ri，等效电容Ca以及等效电感Lc的数值不断变化。处理模块24根据这些变化来判断烤肉的成熟度。
参照图3，探针1上可以设置多组检测模块3，每一组检测模块3都包含独立的温度传感器31、信号发射电极32以及信号检测电极33。各组检测模块3之间相互电隔离。其中，每一组检测模块3中的温度传感器31是相互独立检测 的。而在一种实施方案中，每一组中的信号发射电极32和信号检测电极33为相互独立设置。当探针1插入肉中后，每一组信号发射电极32和信号检测电极33对肉的不同部分进行测量，从而解决了烤制禽类(例如整只鸡、鸭、火鸡等)时，禽类内部空腔导致检测不准确的问题。在另一种实施方案中，每一组的信号发射电极32和信号检测电极33相互并联，处理模块24根据每一组信号发射电极32和信号检测电极33在探针1上的位置来对每一组的信号检测结果赋予一定的权重值，并将每组信号整合后判断出肉的成熟度。
图2示出了本检测装置的另一种实施例。该检测装置包括：探针1，以及与探针相连接的控制器2。其中，探针1与控制器2之间通过电线来电连接。电线的表面设置有绝热的保护层。而探针1与控制器2的结构与上述第一种实施例中的结构相同。
在本实施例中，由于探针1和控制器2之间是分体式连接，并在电线上设置有绝热的保护层。用户则可以将探针1插入肉块中，并将探针1肉块一起放入烤箱中进行烤制。控制器2也可以通过探针1实时地对肉块的成熟度进行检测。检测的方法包括：温度传感器31会检测肉内的温度。同时，信号发射模块22会通过信号发射电极32分时地向肉中发出一个高频交流信号和一个低频交流信号。高频交流信号和低频交流信号会经过肉的内部后被信号检测模块23通过信号检测电极33接收。其中，根据趋肤效应，高频交流电流会集中经过肉的表面。而低频交流电流会经过肉的内部。肉中具有水分会导致信号振幅以及相位的变化。处理模块24会根据信号检测模块23所检测到的振幅和相位的变化计算出肉对高频信号的阻抗、对低频信号的阻抗和容抗的变化。此外，处理模块24会实时检测烤肉对低频信号的阻抗和容抗的变化曲线(如图9、10所示)、对高频信号的阻抗的变化曲线(如图11所示)。并根据变化曲线以及曲线的变化率实时推算出烤肉当前的成熟度。输出模块4会对烤肉当前的成熟度进行输出。输出模块4包括但不限于：发出声音的音响、显示器、通过蓝牙、网络或其他通信方式将成熟度结果传输给其他设备等。
此外，用户可以根据自己的喜好，在烤制之前或在烤制的过程中，通过设定模块25设定预定的成熟度。当烤肉当前的成熟度达到了用户通过设定模块25设定的成熟度时，输出模块4会对结果进行输出。用户可以根据输出的结果手动停止烤制的过程。
在本实施例中，探针1可以通过分次检测烤肉中各个参数的变化值来判断肉的成熟度。也可以实时检测烤肉中各个参数的变化值和变化率来更加精准地判断肉的成熟度。
图9和图10为本发明人在通过了多次测量和实验后得出的肉对于低频信号的阻抗和容抗随着烤制时间的增加而产生的变化曲线，该实验是在烤制温度设置在170-200摄氏度的烤制环境中对于肉类内部实时检测得出的。图9和图10中的阻抗为发射信号与检测信号的幅值比，而容抗是发射信号与检测信号的相位差。其中，在肉被烤制的初期，肉内的细胞破裂快速破裂，大量水分溢出。但水分蒸发的速度较低，此时肉中水分溢出速度大于水分蒸发的速度。使得肉的低频阻抗值逐渐减少，低频阻抗值的变化斜率也小于0。当肉被烤制的一段时间后，肉内的温度提升至大约65度时，肉内细胞间的水分蒸发速度和细胞内水分溢出的速度基本相同，以至于肉的低频阻抗值基本保持稳定，低频阻抗值的变化斜率也基本等于0。当肉内温度被进一步烤制时，肉内的细胞溢出的水分减少，同时水分蒸发速度加快，肉的低频阻抗则又开始增加，低频阻抗值的变化斜率大于0。参照图10，肉的低频容抗值在烤肉的初期和中期过程，也就是水分溢出的速度大于或等于水分蒸发的速度时，肉的低频容抗基本保持不变。而当肉内的细胞溢出的水分减少，同时水分蒸发速度加快时，肉的低频容抗急剧增加。而随着肉内水分基本蒸发完时，肉的低频容抗又会趋于平稳。
图11为肉类在烤制过程中对高频信号的阻抗变化曲线。如上面所描述的，由于趋肤效应，高频交流电流会在肉的表层集中通过。在烤制的前期，肉类表面的细胞破裂，溢出水分。进而使得肉的高频阻抗逐渐减少，其高频阻抗的变化斜率也是小于0的。当烤制至一定程度时，水分开始大量蒸发，肉的表层逐 渐被烤干，进而增加了阻抗。由于肉的表层更接近加热元件，肉表面细胞的水分溢出速度和水分蒸发速度也更快。以至于肉的高频阻抗的变化曲线更早地出现极值点，其高频阻抗的变化斜率也变为大于0。
处理模块24根据检测肉的低频阻抗、肉的低频容抗以及肉的高频阻抗等参数的曲线可以推算出肉的成熟度。其中，在发明人经过大量实验后得出，由于高频信号是用于检测肉表面的成熟度，当检测到肉的高频阻抗出现极值点，也就是当高频阻抗的变化斜率从负数变为正数时，肉基本已经被烤制成三成熟的状态。当肉的低频阻抗的变化率从小于0变为等于0时，肉基本已经被烤制成五成熟的状态。而当肉的低频容抗开始急剧增加时，肉基本已经被烤制成七成熟的状态。最终，当肉的低频容抗再次趋于平稳时，肉内的水分基本全部被蒸发。此时肉也已经基本被烤制全熟。
参照图5和图6，本检测装置中可以为多探针1结构。探针1包含多根子探针。每根子探针与控制器2相并联。用户可以将子探针插在肉的不同部位，进而更加精确地检测出肉的成熟度。其中，检测模块3中的温度传感器31、信号发射电极32和信号检测电极33可以分别设置在不同的子探针上。或者在优选方案中，在每个子探针上分别设置有至少一组检测模块3。每组检测模块3中的温度传感器31相互独立。此外，如同上述的优选方案一样，每根子探针上也可以设置多组检测模块3来提高检测精度。

Claims (10)

  1. 一种烤肉成熟度的检测装置，包括：至少一根用于测量肉块成熟度的探针，和控制器，所述探针与所述控制器相电连接，所述探针上设置有至少一组检测模块；其特征在于，所述检测模块包括：至少一对电极；所述一对电极包括：信号发射电极以及信号检测电极；所述控制器包括：电源、信号发射模块、信号检测模块、处理模块以及输出模块。
  2. 根据权利要求1所述的检测装置，其特征在于，所述信号发射模块通过所述信号发射电极分时地发出一个低频交流信号和一个高频交流信号。
  3. 根据权利要求2所述的检测装置，其特征在于，所述低频交流信号为1-10Hz的交流信号；所述高频交流信号为大于或等于1MHz的交流信号。
  4. 根据权利要求1所述的检测装置，其特征在于，所述信号发射电极以及所述信号检测电极设置在所述探针的表层。
  5. 根据权利要求1所述的检测装置，其特征在于，所述检测模块还包括温度传感器。
  6. 根据权利要求1所述的检测装置，其特征在于，所述探针上设置有多组检测模块；每组所述检测模块中的所述信号发射电极相互并联。
  7. 根据权利要求1所述的检测装置，其特征在于，所述探针包括多根子探针；所述探针设置成叉型、夹型；每根所述子探针相互电隔离。
  8. 根据权利要求1所述的检测装置，其特征在于，所述控制器还包括成熟度设定模块。
  9. 根据权利要求1所述的检测装置，其特征在于，所述输出模块包括：蜂鸣器、显示屏或通信模块。
  10. 根据权利要求1所述的检测装置，其特征在于，所述探针与所述控制器的连接段具有绝热保护层。
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