EP3775696A1 - Bestimmen eines garzeitendes von gargut - Google Patents
Bestimmen eines garzeitendes von gargutInfo
- Publication number
- EP3775696A1 EP3775696A1 EP19710364.1A EP19710364A EP3775696A1 EP 3775696 A1 EP3775696 A1 EP 3775696A1 EP 19710364 A EP19710364 A EP 19710364A EP 3775696 A1 EP3775696 A1 EP 3775696A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cooking
- time
- food
- determined
- cooking chamber
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 142
- 235000013305 food Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 53
- 238000005259 measurement Methods 0.000 claims abstract description 34
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 11
- 238000011156 evaluation Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000001301 oxygen Substances 0.000 claims description 11
- 229910052760 oxygen Inorganic materials 0.000 claims description 11
- 239000007789 gas Substances 0.000 claims description 6
- 230000001419 dependent effect Effects 0.000 description 5
- 238000004891 communication Methods 0.000 description 4
- 235000015927 pasta Nutrition 0.000 description 4
- 230000006870 function Effects 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000012459 muffins Nutrition 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 230000008054 signal transmission Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
Definitions
- the invention relates to a method for determining a cooking time end of food to be cooked during a cooking process, in which a measured value of a cooking chamber parameter is determined in each case at several predetermined measuring times after the start of the cooking process.
- the invention also relates to a cooking device comprising a cooking chamber, at least one sensor for sensing a measurement parameter prevailing in the cooking chamber, and an evaluation device coupled to the at least one sensor, the cooking device being configured to run the method.
- DE 103 27 861 A1 discloses a method for the contactless control of a cooking process in a cooking appliance with a cooking chamber on or in which a heating source for heating the cooking chamber is arranged, with a sensor for detecting a gas concentration in the cooking chamber and an electric or electronic control, which has an evaluation circuit and a memory and is in signal transmission connection with the sensor, the method having the following method steps: Determining a cooking value stored in the memory as a function of a manually selected one or automatically recognized Garguts, by means of the evaluation circuit and triggering a Garillonfunktion as soon as the value of a dependent of the output signal of the sensor size falls short of the cooking value after the start of the cooking process, wherein the following procedural steps are traversed between the two steps above : Processing of the output ngssignals of the sensor in the evaluation circuit for generating a Garquotienten, wherein the Garquotient the ratio of the output signal or the first derivative of the output signal after the time at a time before and after the start of the cooking process determined first
- the object is achieved by a method for determining a cooking time end of food during a cooking process, in which
- a measured value of a cooking chamber parameter is determined at several predetermined times ("measuring instants") after the beginning of the cooking process
- a size comparison of the associated measured value is performed with at least one reference value associated with the measurement time
- the end of cooking time is determined based on results of the size comparisons for different measuring times.
- This method has the advantage that only size comparisons are to be made to determine the end of the cooking time, which allows a quick calculation.
- the size comparisons are performed at arbitrary, but then predetermined measurement times, so that advantageously no sharp changes in the measured values need to be awaited in order to determine the end of the cooking time.
- a further advantage is that the method can be carried out within the scope of a conventional cooking process and thus no special measuring conditions need to be set in the cooking chamber.
- a measured value of a cooking chamber parameter is determined in each case at several predetermined measuring times after the start of the cooking process can also be expressed in such a way that, after the start of the cooking process at times 0 ⁇ t1 ⁇ ... ⁇ tn with n> 2, respective measured values v1, ... to be recorded.
- the measurement times can be equidistant from each other in terms of time, or measurement times with different time intervals can be used.
- the time intervals between two successive measurement times can be in particular in a range between 30 s and 10 min, especially at 5 min.
- the first measurement time can be measured in a range between 30 s and 10 min from the beginning of the cooking process, especially from 5 min.
- a measured value may be a directly measured value (for example a gas concentration value, moisture value, etc.) or a value derived or calculated from the directly measured value, for example a difference value, a slope, etc.
- a cooking chamber parameter can be understood to mean a measurable parameter of the cooking chamber or of a cooking chamber atmosphere, in particular no parameter measured on a cooking product, such as a core temperature or the like.
- the measured values vi are assigned to one of two possible categories or cascade branches. Instead of one of the comparison operations " ⁇ ” or “>”, the comparison operation “ ⁇ " or “>” can also be used.
- the measured values vi are assigned to one of three possible categories or cascade branches. Again, the comparison operations " ⁇ " or “>” can be used instead of the comparison operations " ⁇ " or ">”.
- the fact that the cooking time end is determined based on (combined or linked) results of the size comparisons for different measurement times comprises that at least one previously, e.g. at time ti, categorized measurement vi for a subsequent measurement time, e.g. ti + 1, a recategorization is performed.
- This can also be referred to as a "cascaded categorization”.
- the additional categorization / cascade stage can be carried out for one, several or all previously categorized measurement areas of the previous measurement time ti.
- the reference values at the following measurement time point can basically be selected as a function of or independent of the reference values of a previous measurement time point.
- the reference values at the following measurement time may differ depending on the categories of the previous measurement time point into which the measured value was categorized by size comparison.
- the reference values may in principle be arbitrary and may be e.g. change from measuring time to measuring time.
- the reference values may have been determined experimentally, for example by the manufacturer of a cooking appliance performing the process.
- the reference values may be predetermined, eg stored in a data memory, or may be calculated.
- the reference values can be predetermined independently of at least one operating parameter of the cooking process, eg independently of a cooking chamber temperature, etc., or can be calculated or can be dependent on at least one operating parameter such as the cooking space temperature, etc., or can be specified or calculated on the basis of the at least one operating parameter.
- the cascaded categorization need not be performed for all branches of a cascade tree for all measurement times. Rather, it is also possible that a cooking time end in at least one branch can already be determined, even if only a part of the measured values has been determined, in particular for this branch only two measured values have been measured and corresponding size comparisons or categorizations are carried out have been.
- measured values v1, v2, v3 are determined at exactly three measuring times t1, t2 and t3.
- the fact that the measured values are determined within the first 10 to 20 minutes of a cooking process, in particular within the first 15 minutes, has the advantage that even for food or food, the cooking time can be reliably determined, which do not have a long Bacgarzeit.
- one type of the food is determined based on combined or linked results of the size comparisons for different measurement times. This achieves the advantage that the end of the cooking time can be determined even more accurately.
- the determination of the type of food can thus be carried out similarly to the determination of the end of cooking time by a cascaded categorization. It is a development that a first, comparatively rough categorization can already be carried out with two measurement times.
- the type of the food is determined based on results of the size comparisons for different measuring times and based on results of a size comparison for a later measurement time is determined in more detail.
- the categorization of the food can therefore be refined by comparing the measured values with reference values at the following measuring times (one or more measuring times). For example, the type of food can first be roughly categorized (eg, based on comparisons of two measurement times) rather roughly in "pasta,”"meat,””vegetables,” and so on.
- the categorization of pasta can be further categorized by comparing the measured values with reference values of this later measurement point into” sponge cakes "," cheese cakes “,” muffins "and so on.
- At least one operating parameter is automatically changed based on a specific type of food.
- the advantage is achieved that unfavorable operating parameters for a particular type of food to be cooked can be automatically corrected by a user in order to achieve an improved cooking result. If, for example, a categorization recognizes that a certain type of food is present but the operating parameters for this type of food are unfavorable, the cooking appliance can automatically change the operating parameters.
- valid reference values can be used for the newly set operating parameters in a development in a subsequent comparison step if the reference values depend on the at least one converted operating parameter.
- the at least one operating parameter can be changed automatically by the linked categorization of measured values without explicitly determining the type of food to be cooked.
- the at least one operating parameter comprises at least one operating parameter from the group of cooking chamber temperature, cooking chamber moisture, heating power, type of heating. If, for example, the cooking appliance recognizes that pasta is being cooked but an unfavorable type of heating, such as the "grill mode", has been set by a user, the cooking appliance may be automatically switched off from the grilling mode, e.g. to a recirculation mode or similar switch.
- the end of cooking time can be specified as exact time or as time range. In place of the end of the cooking period, a remaining cooking time can generally also be specified.
- values of a gas concentration prevailing in a cooking chamber are measured as measured values.
- the gas concentration can be an oxygen concentration.
- measured values of a moisture prevailing in a cooking space are measured as measured values.
- the object is also achieved by a cooking appliance having a cooking chamber, at least one sensor for sensing a measurement parameter prevailing in the cooking chamber and an evaluation device coupled to the at least one sensor, wherein the cooking appliance is adapted to the method according to one of the preceding claims to expire.
- the cooking appliance can be designed analogously to the method and has the same advantages.
- the at least one sensor is an oxygen sensor such as a lambda probe, etc. Additionally or alternatively, the at least one sensor may be a moisture sensor.
- the cooking appliance can have a data memory in which previously experimentally determined reference values are stored.
- the cooking appliance may additionally or alternatively calculate the reference time values, for example based on set operating parameters.
- the calculation of the reference values can be carried out on the basis of mathematical formulas, in particular based on predefined, experimentally derived constants.
- the cooking appliance may have a display device on which the end of the cooking time is displayed.
- the cooking appliance may be coupled with a user terminal, for example wirelessly, in order to open the end of the cooking time for a user To transmit user terminal.
- the user terminal may be, for example, a smartphone, a tablet PC, a laptop, etc.
- the cooking appliance is in particular a household appliance.
- the cooking appliance may include, for example, an oven, a steam cooker, a microwave oven, or any combination thereof, e.g. an oven with steam treatment function, be.
- FIG. 1 shows a cooking appliance designed for carrying out the method
- FIG. 2 shows a first flow chart for carrying out the method
- FIG. 3 shows a second flowchart for carrying out the method.
- the evaluation device 4 can have a data memory in which reference values or numerical values required for calculating the reference values are stored.
- the oven 1, in particular its evaluation device 4, is set up to use a cascaded categorization of measured values of the oxygen sensor 3 as described above, at least one end of cooking time (or by analogy, a remaining cooking time) of food to be cooked in the cooking space 2 during a cooking process G estimate. Also, the oven 1 can optionally at least roughly determine the type of the food G by the cascaded categorization without the type of food being entered by a user.
- a hot air ring heater 5 and a bottom heat radiator 6 may be present for heat treatment of the food.
- radiators such as a top heat radiator, etc., which, however, do not exist. are drawn.
- a steam generating device and / or a microwave generating device may be present.
- a front-side display device 7 for example, an LCD display or a segment display, available on which the cooking time or - analogous to - a Restgarzeit can be displayed.
- the display device 7 can also be used as an input device, for example, if it is designed as a touch-sensitive screen ("touchscreen").
- the oven 1 may further be equipped with a communication device (not shown) to exchange data wirelessly or by wire with at least one external instance.
- An external instance may be, for example, a server of the manufacturer of the oven 1.
- the reference values or numerical values required for calculating the reference values can in a variant be stored in the external instance so that they do not need to be stored in the oven 1 itself.
- the reference values or numerical values stored in the data memory of the oven 1 for the purpose of calculating the reference values can be updated via the external instance, for example as part of a so-called "firmware update".
- the oven 1 can be coupled via its communication device with a user terminal such as a smartphone, etc. data technology.
- the communication device is in particular a wireless communication device, for example a Bluetooth module or a WLAN module.
- FIG. 2 shows a first possible flowchart for carrying out the method.
- a first measured value v1 is measured at a time t1, for example 5 minutes after the start of a cooking process, by means of the oxygen sensor 3 from FIG.
- a second step S2 the first measured value v1 or a value derived therefrom is compared as a measured value with reference values x1 and x2.
- a second measured value v2 is measured at a time t2, for example 10 minutes after the start of a cooking process, by means of the oxygen sensor 3.
- a fourth step S4 if the first measured value v1 is smaller than the first reference value x1, then it is compared whether the second measured value v2 is smaller than a third reference value x3.
- a third measured value v3 is measured at a time t3, for example 15 minutes after the start of a cooking process, by means of the oxygen sensor 3.
- the third measured value v3 is greater than the fifth reference value x5, but smaller than a sixth reference value x6, or ob
- the third measured value v3 is greater than the sixth reference value x6.
- a seventh step S7 in the event that the third measured value v3 is smaller than the fifth reference value x5, the cooking product G is assigned a cooking time end _1. In the event that the third measured value v3 is greater than the fifth reference value x5, but is smaller than the sixth reference value x6, the cooking product G is assigned a cooking time end t_2. In the event that the third measured value v3 is greater than the sixth reference value x6, the cooking product G is assigned a cooking time end t3.
- step S8 which follows step S4, at least roughly a type Gi, G 2 , G 3 of the food G can be identified based on the comparison steps S2 and S4, eg for the branch described above the type Gi: "pasta".
- step S9 which follows the comparison step S6, the type Gi, G 3 of the food G can be more accurately identified by means of the comparison step S6, eg for the branch described above as type GM: "sponge cake", type GI -2 : “cheese cake” or type GI -3 : "muffin” etc.
- the end of the cooking time can already be determined by a logical combination of only two comparison steps, as shown for the end of cooking time t end _4 on the basis of the comparison steps S2 and S4.
- the values for the particular end of cooking time t end can be displayed, for example, in the display device 7 of the cooking appliance 1. In general, it is possible to indicate a remaining running time of the cooking process instead of the cooking time.
- the cooking time may be generally indicated by a time value (e.g., "45 minutes") or a time range (e.g., "40 to 50 minutes,” “more than 60 minutes,” “less than 40 minutes,” etc.).
- a time value e.g., "45 minutes”
- a time range e.g., "40 to 50 minutes,” “more than 60 minutes,” “less than 40 minutes,” etc.
- the determination of the end of cooking time and optionally the type of food to be cooked shown in the flowchart can also be referred to as a cascaded categorization.
- 3 shows a second possible flowchart for carrying out a variant of the method from FIG.
- the second flow diagram differs from the first flow diagram in that there are additional steps S10 and / or S11 in which, depending on the combined comparison results and / or the type of food to be cooked, at least one operating parameter, e.g. from which, from the group comprising a cooking chamber temperature, cooking chamber moisture, heating power and / or heating, is automatically set to a predetermined setting, if this predetermined setting has not already been set by a user.
- at least one operating parameter e.g. from which, from the group comprising a cooking chamber temperature, cooking chamber moisture, heating power and / or heating, is automatically set to a predetermined setting, if this predetermined setting has not already been set by a user.
- the oven 1 can set the cooking chamber temperature to the specified temperature range and / or a hot-air oven can be set to the predetermined temperature range and / or if one or more types of heating such as hot air or a combined lower / upper heat are set. Set the operating mode or a lower / upper heat mode.
- the oven 1 can optionally use the comparison of the measured value v3 with the reference values x5 and x6 or based on the now more precisely determined type of cooking product "Gi_ 1", “G I-2 “, “G I-3 " the at least one operating parameter be set or corrected again, for example, on a narrower temperature band or on one of the operating modes hot air or under / over heat.
- the reference values used for the cascaded categorization can in particular be determined and specified by a manufacturer of the oven 1 through experiments be. Alternatively or additionally, the reference values can be calculated by the oven 1.
- the reference values may be independent of at least one operating parameter, e.g. regardless of the cooking chamber temperature, etc., be predefined or calculated or can be dependent on at least one operating parameter such as the cooking chamber temperature, etc., or be predetermined or calculated based on the at least one operating parameter. With automatic conversion of at least one operating parameter on which the reference values are dependent, the reference values valid for the newly set operating parameters can also be used in a subsequent comparison step.
- a numerical value may include exactly the specified number as well as a customary tolerance range, unless this is explicitly excluded.
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Electric Ovens (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102018204879.7A DE102018204879A1 (de) | 2018-03-29 | 2018-03-29 | Bestimmen eines Garzeitendes von Gargut |
PCT/EP2019/055640 WO2019185319A1 (de) | 2018-03-29 | 2019-03-07 | Bestimmen eines garzeitendes von gargut |
Publications (2)
Publication Number | Publication Date |
---|---|
EP3775696A1 true EP3775696A1 (de) | 2021-02-17 |
EP3775696B1 EP3775696B1 (de) | 2024-05-08 |
Family
ID=65729335
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP19710364.1A Active EP3775696B1 (de) | 2018-03-29 | 2019-03-07 | Bestimmen eines garzeitendes von gargut |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP3775696B1 (de) |
CN (1) | CN111971509A (de) |
DE (1) | DE102018204879A1 (de) |
WO (1) | WO2019185319A1 (de) |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE19718399A1 (de) * | 1997-04-30 | 1998-11-05 | Rational Gmbh | Verfahren zum individuellen Führen eines Garprozesses und zugehöriges Gargerät |
DE10327861B4 (de) | 2003-06-18 | 2006-05-11 | Miele & Cie. Kg | Verfahren zur Steuerung eines Garvorgangs bei einem Gargerät und Gargerät |
DE102004049927A1 (de) * | 2004-10-14 | 2006-04-27 | Miele & Cie. Kg | Verfahren zur Steuerung eines Garvorgangs bei einem Gargerät |
DE102005011304A1 (de) * | 2005-03-07 | 2006-09-21 | E.G.O. Elektro-Gerätebau GmbH | Verfahren und Elektrokochgerät zur Auswertung eines Gases, insbesondere zur Steuerung des Elektrogeräts |
ATE554347T1 (de) * | 2006-11-24 | 2012-05-15 | Electrolux Home Prod Corp | Verfahren und vorrichtung zur bestimmung der restzeit in einem garvorgang |
SE537210C2 (sv) * | 2012-06-04 | 2015-03-03 | Bbbl Innovation Ab | En tillagningsapparat, ett tilllagningskärl och en tillagningsmetod |
DE102012014174A1 (de) * | 2012-07-16 | 2014-01-16 | Rational Aktiengesellschaft | Verfahren zur Anzeige von Parametern eines Garprozesses und Anzeigevorrichtung für ein Gargerät |
DE102012222165A1 (de) * | 2012-12-04 | 2014-06-05 | BSH Bosch und Siemens Hausgeräte GmbH | Gargerät |
CN104089308A (zh) * | 2014-07-29 | 2014-10-08 | 祁旭东 | 用于燃气灶的自动多功能烹饪***及其工作方法 |
DE112015005709T5 (de) * | 2014-12-22 | 2017-09-14 | ChefSteps, Inc. | Nahrungsmittelzubereitungsführungs-system |
CN105982515B (zh) * | 2015-02-27 | 2017-11-03 | 佛山市顺德区美的电热电器制造有限公司 | 电烹饪器及其烹饪控制方法、对烹饪物的识别方法、装置 |
DE102016206331A1 (de) * | 2016-04-14 | 2017-10-19 | BSH Hausgeräte GmbH | Haushalts-Gargerät mit Garsensor |
-
2018
- 2018-03-29 DE DE102018204879.7A patent/DE102018204879A1/de active Pending
-
2019
- 2019-03-07 WO PCT/EP2019/055640 patent/WO2019185319A1/de active Application Filing
- 2019-03-07 EP EP19710364.1A patent/EP3775696B1/de active Active
- 2019-03-07 CN CN201980023202.9A patent/CN111971509A/zh active Pending
Also Published As
Publication number | Publication date |
---|---|
DE102018204879A1 (de) | 2019-10-02 |
WO2019185319A1 (de) | 2019-10-03 |
CN111971509A (zh) | 2020-11-20 |
EP3775696B1 (de) | 2024-05-08 |
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