EP1850641A1 - Verfahren zum Erhitzen eines Getränks und Mikrowellenherd, der zur Umsetzung dieses Verfahrens eingerichtet ist - Google Patents

Verfahren zum Erhitzen eines Getränks und Mikrowellenherd, der zur Umsetzung dieses Verfahrens eingerichtet ist Download PDF

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Publication number
EP1850641A1
EP1850641A1 EP07290507A EP07290507A EP1850641A1 EP 1850641 A1 EP1850641 A1 EP 1850641A1 EP 07290507 A EP07290507 A EP 07290507A EP 07290507 A EP07290507 A EP 07290507A EP 1850641 A1 EP1850641 A1 EP 1850641A1
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EP
European Patent Office
Prior art keywords
absolute humidity
beverage
evolution
microwave oven
heating
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Granted
Application number
EP07290507A
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English (en)
French (fr)
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EP1850641B1 (de
Inventor
Vincent Gatto
Emmanuel Perrin
Christophe Simon
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FagorBrandt SAS
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Brandt Industries SAS
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Priority to PL07290507T priority Critical patent/PL1850641T3/pl
Publication of EP1850641A1 publication Critical patent/EP1850641A1/de
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    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/80—Apparatus for specific applications
    • H05B6/802—Apparatus for specific applications for heating fluids
    • 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
    • H05B6/6458—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using humidity or vapor sensors

Definitions

  • the present invention relates to a method of heating a beverage in a cavity of a microwave oven.
  • the present invention relates to the field of reheating liquid in a microwave oven.
  • the invention aims in particular the reheating of drinks such as water, tea, coffee, chocolate, milk ...
  • Microwave ovens offer beverage heating functions. However, these functions are not automatic.
  • the reheating of a beverage is generally controlled by a timer, the duration of which can be dependent on a quantity of beverage to be heated selected by the user and which requires on the part of the latter a certain number of operations (for example, indicating the amount of beverage to be heated), or independent of the amount of beverage (average duration for a set of cases) and involving a high variability in the temperature of the liquid.
  • the present invention overcomes the aforementioned drawbacks and proposes a beverage heating method for optimally heating a beverage without having to introduce information on the volume of the beverage to be heated.
  • the heating method makes it possible to detect an optimum switching off time of the microwave generator, corresponding to a predetermined temperature of the beverage, by monitoring an absolute humidity measurement in the oven cavity.
  • the Applicant has indeed found that the evolution of the absolute humidity in the oven cavity responds to a particular evolution curve, depending on a certain number of parameters related to the beverage, the volume of beverage and the container ( shape, volume, absorbed power) and that the optimal consumption temperature of the beverage is always reached for the same limit value associated with this change in absolute humidity curve.
  • a variation of the measured absolute humidity associated with a period of time is compared with pre-recorded variations of absolute humidity associated respectively with prerecorded periods of time. corresponding to a temperature increase of the beverage from about 65 ° C. to 75 ° C.
  • an evolution curve is identified when said variation of the measured absolute humidity associated with said period time corresponds to the absolute humidity variation associated with a period of time of said evolution curve for a temperature increase of about 65 ° C. to 75 ° C.
  • the comparison of the measured absolute humidity with pre-recorded values of absolute humidity is thus carried out during the heating of the beverage, over a period when the absolute humidity varies greatly, thus making it possible to identify at best a set of pre-recorded models. of evolution, that corresponding to the evolution of the measured absolute humidity.
  • the heating method comprises a step of validating said evolution curve identified by comparing the absolute humidity values measured with the pre-recorded values of the absolute humidity of said identified evolution curve.
  • This second criterion makes it possible to verify that the evolution curve identified corresponds to the best evolution curve among the set of prerecorded evolution curves, ie the curve of evolution presenting the least amount of evolution. deviation from the measurement made since the beginning of the detection period.
  • the heating method comprises a step of stopping the microwave generator when the measured absolute humidity is greater than or equal to a safety threshold value.
  • this safety threshold value corresponds to the maximum value of the limit values associated with the prerecorded evolution curves.
  • the heating method thus makes it possible to indicate to the user a time remaining to obtain the heating of the beverage at a consumption temperature.
  • the remaining time is here displayed as an indication for the user, the determination of the end of the process of heating the beverage being performed directly by comparing the measured absolute humidity value and a detected limit value in association with the identified evolution curve.
  • the limit value of the absolute humidity corresponds to a predetermined temperature of the beverage substantially equal to 75 ° C, thus corresponding to an ideal temperature of consumption of a hot drink.
  • the pre-recorded curves for changing the absolute humidity are predefined according to parameters chosen from the mass of the beverage, the power absorbed by the beverage, the apparent surface of the beverage in a container and the distance separating the surface. of the drink and an edge of the container.
  • the heating process automatically heats a beverage or a liquid up to an optimum consumption temperature, without the user having to enter information about the type. or the number of containers and the volume to be heated.
  • a microwave oven comprising a cavity and a microwave generator adapted to implement the method of heating a beverage according to the invention.
  • This microwave oven has features and advantages similar to those previously described in connection with the heating process.
  • this microwave oven includes an absolute humidity sensor adapted to measure the absolute humidity present in the cavity of the microwave oven, as well as a control button for reheating a drink, allowing obtain the start of the reheating process by actuating a single key by a user.
  • the microwave oven comprises in particular a microprocessor adapted to implement the method of heating a beverage according to the invention and at least one nonvolatile memory adapted to store curves of evolution over time absolute humidity.
  • FIG. 1 illustrates and only the elements of the microwave oven necessary for carrying out and implementing the present invention will be described below.
  • this microwave oven includes all the elements necessary for operation, including a microwave generator.
  • the oven 10 conventionally comprises a cavity 11 forming a cooking chamber in which are placed food to be heated in the microwave oven.
  • the cooking chamber 11 In order to homogenize the heating by the waves in the cooking chamber 11, it generally comprises a turntable 12 rotatably mounted on the hearth of the oven.
  • a door 13 On the front of the oven, a door 13 allows the user to introduce food into the cavity 11 for reheating.
  • a control panel 14 disposed on the facade also allows the user to program and set various operating parameters of the microwave oven.
  • control panel 14 comprises in particular a control key 15, called a reheat control knob of a beverage 15 and adapted to control the implementation of the specific reheating process that will to be described later.
  • the microwave oven comprises a humidity sensor 16.
  • the humidity sensor 16 is placed in the upper part of the microwave oven 10, between the upper wall 11a of the cavity 11 and an upper wall 10a of the oven body 10.
  • a microwave oven comprises a ventilation system (not shown) adapted to extract air and steam from the cavity 11 of the oven to prevent the condensation of water vapor on the walls of the cavity 11.
  • the humidity sensor 16 is preferably placed in a space forming a duct for evacuating the air extracted from the cavity 11.
  • This humidity sensor thus makes it possible to measure the absolute humidity present in the cavity of the microwave oven, through the air extracted from the cavity 11 during the heating of a food, this circulating air in contact with the humidity sensor 16.
  • the humidity sensor may consist for example of a pair of identical thermistors.
  • One of the thermistors is placed in a housing including small openings to allow contact of the thermistor with the air surrounding the sensor 16.
  • the second thermistor is placed in an airtight case.
  • the difference in response of the two thermistors makes it possible to follow the evolution of the humidity in the air coming from the cavity 11.
  • the measured absolute humidity actually represents the difference between the absolute humidity in the cavity and that of the outside air.
  • the voltage difference ⁇ V is measured at the terminals of the sensor 16 which is directly representative of the measured absolute humidity ⁇ H.
  • the absolute humidity measured by the sensor is zero when the air in the oven cavity is identical to the ambient air.
  • This absolute humidity sensor 16 is connected to an electronic control board 18 of the microwave oven, for controlling the operation of the oven, and in particular the startup and shutdown of the microwave generator.
  • This electronic card 18 comprises in known manner a microprocessor allowing from the signals transmitted by the humidity sensor 16 and a specific processing algorithm which will be described below, to control the heating of a food in the oven microwave 10.
  • the electronic control board also has a non-volatile memory adapted to store curves of evolution over time of the absolute humidity.
  • the heating method according to the invention allows from the measurement of the absolute humidity in the cavity during the reheating of a beverage, and in particular its variation over time, of identify an absolute humidity evolution curve among a set of pre-recorded absolute humidity evolution curves corresponding to a certain number of beverage reheating cases.
  • the Applicant has found that the evolution of the absolute humidity in the cavity during the reheating of a beverage placed in a container depended on a certain number of parameters, and in particular on the mass M of the beverage, the power absorbed by the beverage, the apparent surface of the beverage in a container and the distance between the surface of the beverage and an edge of the container.
  • Absolute humidity evolution curves can thus be predefined as a function of the variation of these different parameters.
  • a method for predefining these evolution curves of the absolute humidity consists in experimentally making various measurements of the evolution of the absolute humidity in the cavity for different specific cases of beverage to be heated.
  • the type and the number of containers can be variable.
  • the type of container can be selected from a small cup, a large cup, a mug, bowls of different types.
  • the number of containers can also be variable and between 1 and 4.
  • the mass M of the beverage to be heated may vary for example between 60 ml and 1000 ml.
  • the apparent surface area of the beverage also varies according to the amount of beverage introduced into a type of container, and the shape of it. This apparent surface s generally varies between 2.10 -3 m 2 and 15.10 -3 m 2 .
  • the distance between the surface of the beverage and the edge of the container varies depending on the volume of beverage introduced into a particular container.
  • This distance l can be typically between 0 mm and 100 mm.
  • the moisture evolution curves can thus be determined experimentally by varying these different parameters and by observing the temperature of the heated liquid in order to obtain curves of evolution of the humidity over time during the heating of a drink. between substantially 20 ° C and about 75 ° C.
  • each container is placed in the cavity 11 of an experimental furnace, similar to that described above with reference to FIG. 1, and the microwave generator is operated at a predefined power.
  • FIGS. 3A and 3B thus illustrate the evolution of the absolute humidity for different containers and different fillers, the beverage having an initial temperature of the order of 20 ° C.
  • these evolution curves of the absolute humidity correspond to the voltage difference ⁇ V measured at the output of the humidity sensor 16 and to its evolution over time.
  • Figure 3B illustrates the evolution of absolute humidity for larger containers, for which the evolution of moisture over time is slower.
  • the different values of the moisture evolution curves could be precalculated using a calculation model.
  • the parameters specific to the microwave oven are involved in the evolution of the measured humidity so that the curves of evolution humidity are predefined for a microwave oven of predetermined characteristics.
  • moisture evolution curves must be predefined and prerecorded.
  • FIGS. 4 and 5 of a process for heating a beverage in the cavity of the microwave oven 10, in particular using the set of pre-recorded evolution curves of the absolute humidity in the time as described above with reference to FIGS. 3A and 3B.
  • the user introduces into the cavity 11 of the microwave oven 10 any beverage contained in one or more containers.
  • This action makes it possible, by acquiring a control for reheating a beverage thus transmitted to the control electronic board or the microprocessor, to initialise the process for heating the beverage and, in particular, to trigger the start-up of the generator. microwave.
  • the microwave generator has a predefined power, corresponding to the power used in the definition of all the prerecorded evolution curves.
  • this predefined power corresponds to the maximum operating power of the generator integrated in the microwave oven 10 adapted to implement the method of heating a beverage according to the invention.
  • the maximum power of the microwave generator may be equal to 1000 W.
  • the humidity sensor is adapted to measure the absolute humidity in the cavity of the microwave oven, by means of the air extracted from the cavity 11.
  • the output value of this sensor that is to say the difference in voltage measured between the two thermistors, is addressed and stored at the microprocessor of the electronic control card 18.
  • a step of comparing the absolute humidity measured with prerecorded values of absolute humidity is then implemented.
  • this limit value corresponds to a prefixed temperature of the beverage substantially equal to 75 ° C, which corresponds to an ideal temperature of consumption for most drinks.
  • the variation of the measured absolute humidity d ( ⁇ H) associated with a period of time dt and this pair of values (d ( ⁇ H), dt) is compared with pre-recorded variations of absolute humidity associated respectively with pre-recorded time periods corresponding to a temperature increase of the beverage of 65 ° C. at about 75 ° C.
  • FIG. 4 is thus illustrated for two pre-recorded curves for the evolution of absolute humidity over time ("white square” curve and "white triangle” curve), the humidity variation pairs d ( ⁇ H) and the heating period. time of 75-65 corresponding to an increase of the temperature of the drink from 65 ° C to 75 ° C.
  • the heating method further comprises a step of validating this evolution curve identified by comparing the humidity values. absolute measured ⁇ H with the pre-recorded values of the absolute humidity of the identified evolution curve.
  • This second criterion makes it possible to validate the choice of the evolution curve identified among the set of pre-recorded curves.
  • the microwave generator is stopped when the measured absolute humidity corresponds to the expected limit value and corresponding to a temperature of 75 ° C. reached by the drink to warm up.
  • An audible or visual signal may indicate to the user the end of the reheating process.
  • This new time base t * as illustrated in FIG. 5 thus makes it possible to verify that the measured values of absolute humidity since the start of reheating correspond to the prerecorded values of the evolution curve identified in order to validate the identification. of this curve. This validation will be performed for t * ranging from 0 to t 75 ° C.
  • the detection period during which it is possible to compare the measured absolute humidity values with the pre-recorded absolute humidity values does not not start at the start of the microwave generator but well beyond the starting temperature of the liquid to be heated.
  • the microwave generator is stopped automatically.
  • the microwave generator In practice, if the absolute humidity measured is greater than or equal to a safety threshold value, the microwave generator is automatically stopped.
  • This safety threshold value corresponds to the maximum value of the limit values associated with the pre-recorded evolution curves, and here, to the highest pre-recorded value of absolute humidity corresponding to a drinking temperature equal to 75 ° C.
  • the automatic shutdown of the generator makes it possible to safely stop the operation of the microwave oven in the event of an anomaly in the measurement or monitoring of the absolute humidity.
  • the processing algorithm is adapted to calculate the remaining heating time of the beverage, for example for its display at the control panel of the oven.
  • the heating method is adapted to detect the absolute humidity limit value associated with the identified evolution curve.
  • this absolute humidity limit value comprises substantially at the instant when the beverage is at a temperature of the order of 75 ° C.
  • the algorithm is adapted to calculate the remaining duration of heating, that is to say the necessary duration so that the absolute humidity measured in the cavity changes from the current value to the limit value of absolute humidity associated with the evolution curve identified.
  • This calculated remaining time can thus be displayed, for example in seconds, on a conventional display and counted second after second until the end of the reheating process.
  • the only action of the user is to place the container containing the beverage in the oven and to press a dedicated button adapted to trigger the heating process according to the invention.
  • the container and the amount of liquid to be heated can be very variable.
  • the temperature range between 20 ° and 75 ° C for the predefining models of absolute humidity evolution and detection can be changed.
  • the final temperature corresponding to an ideal consumption temperature and here described as substantially equal to 75 ° C can be varied and between 60 and 100 ° C.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Electric Ovens (AREA)
  • Vending Machines For Individual Products (AREA)
  • Constitution Of High-Frequency Heating (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Tea And Coffee (AREA)
EP07290507A 2006-04-27 2007-04-24 Verfahren zum Erhitzen eines Getränks und Mikrowellenherd, der zur Umsetzung dieses Verfahrens eingerichtet ist Active EP1850641B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL07290507T PL1850641T3 (pl) 2006-04-27 2007-04-24 Sposób podgrzewania napoju oraz kuchenka mikrofalowa przystosowana do realizacji sposobu

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0603799A FR2900532B1 (fr) 2006-04-27 2006-04-27 Procede de chauffage d'une boisson et four a micro-ondes adapte a mettre en oeuvre le procede

Publications (2)

Publication Number Publication Date
EP1850641A1 true EP1850641A1 (de) 2007-10-31
EP1850641B1 EP1850641B1 (de) 2010-03-31

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EP07290507A Active EP1850641B1 (de) 2006-04-27 2007-04-24 Verfahren zum Erhitzen eines Getränks und Mikrowellenherd, der zur Umsetzung dieses Verfahrens eingerichtet ist

Country Status (6)

Country Link
EP (1) EP1850641B1 (de)
AT (1) ATE463144T1 (de)
DE (1) DE602007005532D1 (de)
ES (1) ES2342121T3 (de)
FR (1) FR2900532B1 (de)
PL (1) PL1850641T3 (de)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59115918A (ja) * 1982-12-23 1984-07-04 Sharp Corp 電子レンジ
EP0166997A1 (de) * 1984-06-04 1986-01-08 Matsushita Electric Industrial Co., Ltd. Mikrowellenherd mit leistungsschwachem Auftau- und leistungsstarkem Kochbetrieb
EP0289000A2 (de) * 1987-04-30 1988-11-02 Matsushita Electric Industrial Co., Ltd. Automatischer Heizapparat
EP0526297A1 (de) * 1991-07-15 1993-02-03 Lg Electronics Inc. Automatisches Kochgerät und Verfahren für einen Mikrowellenofen
EP0701387A2 (de) * 1994-09-07 1996-03-13 Sharp Kabushiki Kaisha Vorrichtung und Verfahren zum Steuerung eines Kochapparat und Kochapparat gesteuert durch eine solche Vorrichtung

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59115918A (ja) * 1982-12-23 1984-07-04 Sharp Corp 電子レンジ
EP0166997A1 (de) * 1984-06-04 1986-01-08 Matsushita Electric Industrial Co., Ltd. Mikrowellenherd mit leistungsschwachem Auftau- und leistungsstarkem Kochbetrieb
EP0289000A2 (de) * 1987-04-30 1988-11-02 Matsushita Electric Industrial Co., Ltd. Automatischer Heizapparat
EP0526297A1 (de) * 1991-07-15 1993-02-03 Lg Electronics Inc. Automatisches Kochgerät und Verfahren für einen Mikrowellenofen
EP0701387A2 (de) * 1994-09-07 1996-03-13 Sharp Kabushiki Kaisha Vorrichtung und Verfahren zum Steuerung eines Kochapparat und Kochapparat gesteuert durch eine solche Vorrichtung

Also Published As

Publication number Publication date
EP1850641B1 (de) 2010-03-31
PL1850641T3 (pl) 2010-09-30
FR2900532A1 (fr) 2007-11-02
ATE463144T1 (de) 2010-04-15
ES2342121T3 (es) 2010-07-01
DE602007005532D1 (de) 2010-05-12
FR2900532B1 (fr) 2014-10-10

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