JP2001304561A - High frequency heating device - Google Patents
High frequency heating deviceInfo
- Publication number
- JP2001304561A JP2001304561A JP2000114778A JP2000114778A JP2001304561A JP 2001304561 A JP2001304561 A JP 2001304561A JP 2000114778 A JP2000114778 A JP 2000114778A JP 2000114778 A JP2000114778 A JP 2000114778A JP 2001304561 A JP2001304561 A JP 2001304561A
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- heating
- heated
- weight
- cooking
- 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
Landscapes
- Control Of High-Frequency Heating Circuits (AREA)
- Electric Ovens (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は解凍機能を備えた高
周波加熱装置の出力制御に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to output control of a high-frequency heating device having a thawing function.
【０００２】[0002]
【従来の技術】冷蔵庫の冷凍室等で冷凍された被加熱物
を高周波加熱で解凍する場合、被加熱物内部の水分が固
体から液体に変化するという過程を通る。液体の水は固
体の水つまり氷より数千倍高周波電磁波による誘電加熱
がされやすいため、水に変化した被加熱部の部分は急速
に温度が上昇する。このような特性のため高周波加熱装
置による解凍では”煮え”という現象が問題となってい
た。この問題を解決する手段として、特開平１１−２４
０９号公報に示されるように高周波電磁波の加熱周期を
不規則にし被加熱物の温度むらを低減する方法が開示さ
れている。2. Description of the Related Art When an object to be heated frozen in a freezer compartment of a refrigerator or the like is thawed by high-frequency heating, the water in the object to be heated changes from a solid to a liquid. Liquid water is easily subjected to dielectric heating by high-frequency electromagnetic waves several thousand times more than solid water, that is, ice. Therefore, the temperature of the portion to be heated which has been changed to water rapidly rises. Due to such characteristics, the phenomenon of "simmering" has been a problem in thawing using a high-frequency heating device. As means for solving this problem, Japanese Patent Application Laid-Open No. 11-24 / 1999
As disclosed in Japanese Patent Application Laid-Open No. 09-0909, a method is disclosed in which the heating cycle of high-frequency electromagnetic waves is made irregular to reduce the temperature unevenness of an object to be heated.
【０００３】この方法を図５を用いて説明する。１は高
周波電磁波を発生するマグネトロンであり、マグネトロ
ン１から発生した高周波電磁波は被加熱物２を誘電加熱
し、被加熱物の加熱調理を行う。また、導波管３はマグ
ネトロン１から発生した高周波電磁波を加熱室４内に導
く役目を果たす。被加熱物２は加熱室４で加熱調理が行
われる。５は被加熱物を載置する載置台であり、回転台
６に載置する。７は回転台６とともに載置台５を回転駆
動させる駆動手段である駆動モータである。この駆動モ
ータ７には重量センサーが設けてあり、検出した重量は
制御手段８に送られる。制御手段８は検出した重量を用
いて加熱特性を次式のように決定していた。[0005] This method will be described with reference to FIG. Reference numeral 1 denotes a magnetron that generates a high-frequency electromagnetic wave. The high-frequency electromagnetic wave generated from the magnetron 1 dielectrically heats the object to be heated 2 and cooks the object to be heated. The waveguide 3 serves to guide the high-frequency electromagnetic waves generated from the magnetron 1 into the heating chamber 4. The object to be heated 2 is cooked in the heating chamber 4. Reference numeral 5 denotes a mounting table on which an object to be heated is mounted. Reference numeral 7 denotes a drive motor that is a driving unit that drives the mounting table 5 to rotate together with the rotary table 6. The drive motor 7 is provided with a weight sensor, and the detected weight is sent to the control means 8. The control means 8 determines the heating characteristic using the detected weight as in the following equation.
【０００４】 Ｔｔｏｔａｌ＝Ａ３＊Ｗ＋Ｂ３・・・・・・・（１） ここで、Ｔｔｏｔａｌは調理時間でＡ３、Ｂ３は実験、
経験から定められた定数、Ｗは重量センサーで検出した
重量である。Ttotal = A3 * W + B3 (1) Here, Ttotal is cooking time, A3 and B3 are experiments,
W, a constant determined from experience, is the weight detected by the weight sensor.
【０００５】[0005]
【発明が解決しようとする課題】しかしながら従来の高
周波電磁波による解凍制御では以下の課題が生じる。However, conventional defrosting control using high-frequency electromagnetic waves has the following problems.
【０００６】一般的に市販されている冷凍食品は発砲ス
チロール製のトレーに載せられており、そのトレーの重
さは約７ｇ程度である。一方、家庭では様々なお皿が使
用されており、その重量はまちまちである。例えば牛ス
ライス肉３００ｇをトレーに載せた状態と仮に３５０ｇ
のお皿の載せた状態で解凍する場合を考える。定数Ａ３
を０．４５、Ｂ３を２２５とすると、調理時間は Ｔｔｏｔａｌ（トレー）＝０．４５＊３０７＋２２５＝
３６３（少数切捨） Ｔｔｏｔａｌ（お皿）＝０．４５＊６５０＋２２５＝５
１７ となる（実際はセンサデータの取込時間中は加熱開始し
ないので調理時間はこれよりも長くなる）。トレーに載
せて行う解凍よりもお皿に肉を載せた解凍の方が、同じ
３００ｇの牛スライス肉を解凍しても約２分３０秒時間
が長くなる。３００ｇの肉の解凍の場合、６〜７分程で
煮えもなく手でほぐしやすい出来になるのにさらに２分
３０秒も加熱を継続すると、煮えの発生箇所が多数でて
くる。[0006] Generally, a commercially available frozen food is placed on a styrene foam tray, and the tray weighs about 7 g. On the other hand, various dishes are used at home, and the weight varies. For example, assume that 300g of beef sliced meat is placed on a tray and that it is 350g.
Consider thawing with the dish on top. Constant A3
Is 0.45 and B3 is 225, the cooking time is Ttotal (tray) = 0.45 * 307 + 225 =
363 (fraction rounded down) Ttotal (plate) = 0.45 * 650 + 225 = 5
17 (actually, the heating time is not started during the sensor data capturing time, so the cooking time is longer). Thawing with meat on a plate takes about 2 minutes and 30 seconds longer to thaw the same 300 g of beef slices than thawing on a tray. In the case of thawing 300 g of meat, if heating is continued for another 2 minutes and 30 seconds, it will be easy to loosen by hand without boiling in about 6 to 7 minutes, but many places where boiling occurs will occur.
【０００７】また、従来の技術では被加熱物の初期温度
には対応していなかった。しかし、実際の被加熱物は室
温でしばらく放置された場合、冷凍庫に買い物してきた
品物をたくさん入れた直後、冷蔵庫で半解凍させた状態
等、初期温度には様々な状態が考えられる。今までは使
用者が仕上がり調節（強め、弱め等）機能を用いて設定
する手間があった。仕上がり調節といってもせいぜい５
段階程の調節幅しかもっていないので、微妙な調節がで
きず、初期温度が冷凍庫温度でない場合にも満足な出来
を提供するのは困難であった。Further, the prior art does not correspond to the initial temperature of the object to be heated. However, when an actual object to be heated is left at room temperature for a while, various states of the initial temperature can be considered, such as a state in which a large number of items purchased in a freezer are immediately thawed in a refrigerator, or the like. Until now, it has been troublesome for the user to make settings using the finish adjustment (strong, weak, etc.) function. Finish adjustment is at most 5
Since it has only a stepwise adjustment range, fine adjustment cannot be performed, and it has been difficult to provide satisfactory results even when the initial temperature is not the freezer temperature.
【０００８】また、高周波電磁波は被加熱物の角部に集
中しやすく、形状が厚い部分よりも薄い部分に集中する
という特性がある。被加熱物の重量、初期温度が設計値
通りでも、被加熱物の形状によっては電磁波の特性によ
り電磁波が集中して部分的に過加熱となり、その部分が
煮えてしまうという問題もあった。In addition, high-frequency electromagnetic waves tend to concentrate on the corners of the object to be heated, and have a characteristic that they concentrate on thinner parts than on thicker parts. Even if the weight and initial temperature of the object to be heated are as designed, there is a problem that the electromagnetic wave concentrates due to the characteristics of the electromagnetic wave and partially overheats depending on the shape of the object to be heated, and that portion is boiled.
【０００９】本発明は前記従来の課題を解決するもの
で、煮えが生じない加熱制御方法を提供することを目的
とする。An object of the present invention is to solve the above-mentioned conventional problems and to provide a heating control method which does not cause boiling.
【００１０】[0010]
【課題を解決するための手段】本発明は上記課題を解決
するために、被加熱物の重量を検出する検出手段と、前
記検出手段によって検出された重量によって加熱特性を
決定する加熱特性決定手段と、前記加熱特性に従って加
熱する加熱手段と、被加熱物の温度を検出する温度検出
手段と、制御手段を備え、前記制御手段は検出した温度
によって被加熱物の加熱特性を制御するようにしたもの
である。In order to solve the above-mentioned problems, the present invention provides a detecting means for detecting the weight of an object to be heated, and a heating characteristic determining means for determining a heating characteristic based on the weight detected by the detecting means. Heating means for heating in accordance with the heating characteristic, temperature detecting means for detecting the temperature of the object to be heated, and control means, wherein the control means controls the heating characteristic of the object to be heated based on the detected temperature. Things.
【００１１】上記発明によれば、加熱中の被加熱物温度
を検出できるので、被加熱物の重量と設定温度に達する
までの時間より食品だけの重量を推定し、以降の加熱時
間を推定重量によって再計算するので被加熱物の食品の
みの重量に応じた適正加熱時間で調理を行うことができ
る。According to the above invention, since the temperature of the object to be heated during heating can be detected, the weight of the food alone is estimated from the weight of the object to be heated and the time required to reach the set temperature, and the subsequent heating time is estimated. Thus, cooking can be performed in an appropriate heating time according to the weight of only the food to be heated.
【００１２】また、被加熱物の温度が設定温度より高く
なった場合は出力を落とすので、初期温度が高かった場
合や、被加熱物の形状で局部的に電磁波が集中して温度
が上昇した場合でも、出来過ぎることなく、加熱するこ
とができる。When the temperature of the object to be heated is higher than the set temperature, the output is reduced. Therefore, when the initial temperature is high or the electromagnetic wave is locally concentrated due to the shape of the object to be heated, the temperature rises. Even in this case, heating can be performed without being too much.
【００１３】[0013]
【発明の実施の形態】本発明は被加熱物の重量を検出す
る検出手段と、前記検出手段によって検出された重量に
よって加熱特性を決定する加熱特性決定手段と、前記加
熱特性に従って加熱する加熱手段と、被加熱物の温度を
検出する温度検出手段と、制御手段とを備え、前記制御
手段は検出した温度によって被加熱物の加熱特性を制御
する構成とした。そして高周波加熱調理が進み、被加熱
物の食品温度が設定温度に達したら、それまでの加熱時
間より被加熱物重量を推定し、以降の加熱時間を推定重
量から再計算するので、加熱時間を適正にすることがで
きる。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention relates to a detecting means for detecting the weight of an object to be heated, a heating characteristic determining means for determining a heating characteristic based on the weight detected by the detecting means, and a heating means for heating in accordance with the heating characteristic. And a temperature detecting means for detecting the temperature of the object to be heated, and a control means, wherein the control means controls the heating characteristic of the object to be heated based on the detected temperature. When the high-frequency heating cooking proceeds and the food temperature of the heated object reaches the set temperature, the weight of the heated object is estimated from the heating time up to that time, and the subsequent heating time is recalculated from the estimated weight. It can be appropriate.
【００１４】また本発明は被加熱物の温度が設定温度に
達した場合、高周波電磁波の出力を変更できるようにし
た。加熱中、初期温度が高かった場合や、被加熱物の形
状によって局部的に電磁波が集中し温度が上昇した場合
でも、あらかじめ設定した温度に達したら、高周波電磁
波の出力を落とすことで解凍肉の煮えを防ぐことができ
る。Further, according to the present invention, when the temperature of the object to be heated reaches the set temperature, the output of the high-frequency electromagnetic wave can be changed. During heating, if the initial temperature is high, or if the temperature rises due to local concentration of electromagnetic waves due to the shape of the object to be heated, once the temperature reaches a preset temperature, the output of high-frequency electromagnetic waves is reduced to reduce the thawed meat. Boil can be prevented.
【００１５】[0015]
【実施例】以下、本発明の実施例について図にもとづい
て説明する。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings.
【００１６】図１において２は食品等の被加熱物であり
加熱室４内の載置台５上に載置されている。載置台５は
回転機構７により加熱室４内で回転し、被加熱物２を回
転させる構成である。回転機構７には重量センサーが設
けられており、被加熱物２の重量を検出し、制御手段８
に信号を入力する。高周波電磁波を発生するマグネトロ
ン１は導波管３を介して加熱室４に結合し、給電開口部
１１から給電される構成となっている。マグネトロン１
は制御手段８に接続する駆動用電源１２（インバータ）
によって放射レベルすなわち出力の変更を行う。導波管
３の上部には温度検出手段である赤外線センサー１３が
設けられている。赤外線センサー１３は４個の検出素子
を有し、各検出素子は右側壁面に設けた孔１４、１５を
介して載置台５の表面の赤外線量あるいは被加熱物２が
載置された状態では被加熱物２の表面の赤外線量を検出
し、検出した信号は制御手段８に入力させている。赤外
線センサ１３の４個の検出素子の検出領域は図２におい
て一点破線の丸印１６ａ〜１６ｄで示す領域に設定して
いる。検出領域１６ａは載置台５の略中央領域、検出領
域２６ｄは載置台５の周縁領域、検出領域１６ｂ、１６
ｃはその間の領域に設定している。載置台５はセラミッ
ク材料で構成し、回転台６は金属材料にて構成してい
る。底壁面１７および上壁面１８の加熱室４の外側には
輻射加熱用のヒータ（図示せず）を設けている。In FIG. 1, reference numeral 2 denotes an object to be heated such as food, which is mounted on a mounting table 5 in a heating chamber 4. The mounting table 5 is configured to rotate in the heating chamber 4 by the rotation mechanism 7 to rotate the object 2 to be heated. The rotation mechanism 7 is provided with a weight sensor, detects the weight of the object 2 to be heated,
Input the signal. The magnetron 1 that generates high-frequency electromagnetic waves is coupled to the heating chamber 4 via the waveguide 3, and is supplied with power from the power supply opening 11. Magnetron 1
Is a drive power supply 12 (inverter) connected to the control means 8
Changes the radiation level, that is, the output. Above the waveguide 3, an infrared sensor 13 as a temperature detecting means is provided. The infrared sensor 13 has four detection elements, and each detection element is provided with holes 14 and 15 provided on the right side wall surface. The amount of infrared rays on the surface of the heating object 2 is detected, and the detected signal is input to the control means 8. The detection areas of the four detection elements of the infrared sensor 13 are set to the areas indicated by the dashed-dotted circles 16a to 16d in FIG. The detection area 16a is a substantially central area of the mounting table 5, the detection area 26d is a peripheral area of the mounting table 5, and the detection areas 16b, 16
c is set in the area between them. The mounting table 5 is made of a ceramic material, and the turntable 6 is made of a metal material. Outside the heating chamber 4 on the bottom wall surface 17 and the upper wall surface 18, a heater (not shown) for radiant heating is provided.
【００１７】また、操作部には、自動加熱制御をする
「解凍」キーや「あたため」キー、使用者の意図に基づ
いて加熱を実行する「加熱時間入力部」や「加熱温度入
力部」加熱中の被加熱物温度や調理残り時間を表示する
表示部、加熱開始を入力する「スタート」キー、および
入力条件をクリアしたり加熱を中断する場合に使用する
「取消」キー等を備えている。The operation unit includes a "decompression" key and a "warm" key for automatic heating control, a "heating time input unit" and a "heating temperature input unit" for executing heating based on a user's intention. A display section for displaying the temperature of the object to be heated and the remaining cooking time, a "start" key for inputting the start of heating, and a "cancel" key for clearing input conditions or interrupting the heating are provided. .
【００１８】次に上記構成からなる高周波加熱装置の操
作手順と制御内容について図３、４を用いて説明する。Next, an operation procedure and control contents of the high-frequency heating apparatus having the above-described configuration will be described with reference to FIGS.
【００１９】今回の実施例で説明する解凍調理制御はＰ
１、Ｐ２、Ｐ３の３ステージからなる。まず使用者は被
加熱物２を載置台５の上に載せ、加熱室４内に収納載置
した後、操作部上の「解凍」キーを選択する（Ｓ１０
１）。次に「スタート」キーを押す（Ｓ１０２）ことで
解凍調理が開始される。なお、Ｓ１０３は「スタート」
キーが押されたことを確認するものであり、「スター
ト」キーに先だって「取消」キーが押されるとＳ１０１
に戻る。The thawing cooking control described in this embodiment is P
It consists of three stages: 1, P2 and P3. First, the user places the article 2 to be heated on the mounting table 5, stores it in the heating chamber 4, and then selects the "thaw" key on the operation section (S10).
1). Next, depressing cooking is started by pressing a "start" key (S102). S103 is "Start"
This is to confirm that the key has been pressed. If the "cancel" key is pressed prior to the "start" key, S101 is executed.
Return to
【００２０】調理開始後、制御手段８はまず、回転台６
の駆動モーター７を動作させて載置台５を回転させる
（Ｓ１０４）。駆動モータ７は同期モータで構成してお
り、商用電源周波数が６０Ｈｚの場合、載置台５を１回
転させるのに要する時間は１０秒である。次に、制御手
段８は被加熱物の重量を取り込む（Ｓ１０５）。取込が
完了してら、この時の重量をＷとし（Ｓ１０６）、ステ
ージＰ１の時間Ｔ１を以下の式で計算する（Ｓ１０
７）。After the start of cooking, the control means 8 first turns the turntable 6
Then, the mounting table 5 is rotated by operating the driving motor 7 (S104). The drive motor 7 is constituted by a synchronous motor. When the commercial power supply frequency is 60 Hz, the time required for rotating the mounting table 5 once is 10 seconds. Next, the control means 8 takes in the weight of the object to be heated (S105). When the loading is completed, the weight at this time is set to W (S106), and the time T1 of the stage P1 is calculated by the following equation (S10).
7).
【００２１】 Ｔ１＝（Ａ１・Ｗ＋Ｂ１）×Ｃ１・・・・・・・（２） Ａ１、Ｂ１は実験により定められた定数値であり、Ｃ１
は初期食品温度により定まる定数である。Ｔ１の計算が
終了すると制御手段８は、赤外線センサ１３の検出信号
の取り込みを開始する（Ｓ１０８）。赤外線センサ１３
の４素子の取り込みは０．５秒間隔で行われ、２０回行
うと丁度載置台１周分のデータ（８０ポイント）を取り
込むことができる。温度計測開始から１周目の８０ポイ
ントのうち最低温度を初期食品温度とし、調理時間の計
算に用いる。重量の検出、載置台１周分の温度データが
検出完了（Ｓ１０９）すると制御手段８はマグネトロン
１の駆動電源であるインバータ１２に信号を送り誘電加
熱が開始される（Ｓ１１０）。Ｐ１ステージ中、被加熱
物２のポイント中の最低温度があらかじめ設定していた
温度Ｋ１以上になったかどうかを判断し（Ｓ１１１）、
Ｋ１以上になったらそれまで経過した時間をｔ１とし
て、Ｓ１１３の食品重量の推定に移る。Ｋ１まで温度上
昇がない場合はＴ１時間を経過したか判断し（Ｓ１１
２）、経過した時点でステージＰ１は終了する。終了す
るまではＳ１１１の温度判断工程に戻る。被加熱物２の
温度がＫ１以上になった場合、先のｔ１より被加熱物２
の食品重量を再計算する（Ｓ１１３）。T1 = (A1 · W + B1) × C1 (2) A1 and B1 are constant values determined by experiments, and C1
Is a constant determined by the initial food temperature. When the calculation of T1 is completed, the control means 8 starts taking in the detection signal of the infrared sensor 13 (S108). Infrared sensor 13
The acquisition of the four elements is performed at intervals of 0.5 seconds, and when performed twenty times, data (80 points) for one rotation of the mounting table can be acquired. The lowest temperature among the 80 points in the first cycle from the start of the temperature measurement is set as the initial food temperature and used for calculating the cooking time. When the detection of the weight and the detection of the temperature data for one round of the mounting table are completed (S109), the control means 8 sends a signal to the inverter 12 which is the driving power source of the magnetron 1, and the dielectric heating is started (S110). During the P1 stage, it is determined whether or not the lowest temperature among the points of the object to be heated 2 is equal to or higher than a preset temperature K1 (S111).
When it becomes equal to or more than K1, the elapsed time is set as t1, and the process proceeds to estimation of the food weight in S113. If the temperature has not risen to K1, it is determined whether the time T1 has elapsed (S11).
2) The stage P1 ends at the point when the time has elapsed. Until the process ends, the process returns to the temperature determination step of S111. When the temperature of the object to be heated 2 becomes equal to or higher than K1, the temperature of the object to be heated
Is recalculated (S113).
【００２２】 Ｗ’＝Ｅ１×ｔ１＋Ｆ１・・・・・・・・・・・（３） Ｐ１ステージ中にＫ１以上にならなかった場合はＴ１時
間経過した時点でＷ’＝Ｗとする。この算出されたＷ’
に基づき、以降の調理時間の再計算を行う（Ｓ１１
４）。W ′ = E1 × t1 + F1 (3) If the value does not reach K1 or more during the P1 stage, W ′ = W is set when the time T1 has elapsed. This calculated W '
Is calculated based on the following (S11)
4).
【００２３】 残り時間＝Ｔｒ＝（Ａｒ×Ｗ’＋Ｂｒ）×Ｃ２・・・・（４） Ｔ２＝（Ａ２×Ｗ’＋Ｂ２）×Ｃ２・・・・・・・・・（５） 次に本発明では、Ｐ２ステージ加熱中、被加熱物２の温
度ポイントの最高温度がＫ２以上になったら（Ｓ１１
５）、制御手段８はインバータ１２への信号出力をスト
ップし、加熱が停止するようにした（Ｓ１１６）。この
場合、Ｔ２時間が経過するまではＳ１１５の判断を繰り
返す。Ｐ２ステージが終了したら最終ステージのＰ３ス
テージに移り、誘電加熱を再開する（Ｓ１１８）。Ｐ３
ステージにも同様に温度限度値Ｋ３を設定してあり、被
加熱物２の温度ポイントの最高値がＫ３以上になれば
（Ｓ１１９）加熱を停止する（Ｓ１２０）。最終ステー
ジの終了時間がくれば（Ｓ１２１）、マグネトロン１を
ＯＦＦ（Ｓ１２２）、駆動モータ７をＯＦＦ（Ｓ１２
３）して調理終了する。Remaining time = Tr = (Ar × W ′ + Br) × C2 (4) T2 = (A2 × W ′ + B2) × C2 (5) According to the present invention, if the maximum temperature at the temperature point of the object to be heated 2 becomes K2 or higher during the P2 stage heating (S11).
5), the control means 8 stops the signal output to the inverter 12, and stops the heating (S116). In this case, the determination in S115 is repeated until the time T2 elapses. When the P2 stage is completed, the process proceeds to the final stage, P3 stage, and the dielectric heating is restarted (S118). P3
The temperature limit value K3 is also set on the stage in the same manner. When the maximum value of the temperature points of the article 2 to be heated becomes equal to or higher than K3 (S119), the heating is stopped (S120). When the end time of the final stage comes (S121), the magnetron 1 is turned off (S122), and the drive motor 7 is turned off (S12).
3) Then finish cooking.
【００２４】上記制御方法を用いて実際に解凍実験を行
った結果を述べる。まず冷凍庫（−２０℃）から出した
ばかりのトレーに載った牛スライス肉の重量を測定する
と２９５ｇであった。この牛スライス肉を解凍開始する
と、重量センサの測定誤差もあり、この時は３０８ｇと
検出され、トータル調理時間は７分３秒であった。温度
分布を測定すると−２．０〜８．２℃で煮えもなく良好
な出来映えであった。The result of an actual thawing experiment using the above control method will be described. First, the weight of beef sliced meat on a tray just taken out of the freezer (−20 ° C.) was 295 g. When thawing of this beef slice started, there was also a measurement error of the weight sensor. At this time, it was detected as 308 g, and the total cooking time was 7 minutes and 3 seconds. The temperature distribution was measured at -2.0 to 8.2 ° C., and the result was good without boiling.
【００２５】次に冷凍庫の温度を−５℃に設定し直して
同様の実験を行った。実際の重量２８８ｇに対し、セッ
トが検出した重量は３０４ｇでトータル調理時間は６分
３５秒であった。温度分布を測定すると−１．５〜２
３．８℃とこの場合でも良好に解凍することができた。
トレーでなく陶器製皿に載せての解凍も行った。−２０
℃の牛スライス肉３００ｇを陶器製皿に載せるとトータ
ル重量が６３０ｇであった。この時のトータル調理時間
が７分５秒であった。温度分布を測定すると−０．８〜
３４．５℃となりトレーがお皿に変わってもほぼ同じ時
間で解凍調理が終了し、出来映えも良好であった。Next, the same experiment was performed by resetting the temperature of the freezer to -5 ° C. The weight detected by the set was 304 g against the actual weight of 288 g, and the total cooking time was 6 minutes and 35 seconds. When the temperature distribution is measured, -1.5 to 2
At 3.8 ° C., thawing was successful even in this case.
They thawed on a ceramic plate instead of a tray. -20
A total weight of 630 g of beef sliced meat at 300 ° C. was placed on a ceramic dish. The total cooking time at this time was 7 minutes and 5 seconds. -0.8-
The temperature became 34.5 ° C, and the thawing cooking was completed in almost the same time even if the tray was changed to a plate, and the workmanship was good.
【００２６】本実施例の各ステージで使用する温度判断
定数Ｋ１、Ｋ２、Ｋ３は実験により設定した値を制御手
段８にあらかじめ記憶してある。使用者によっては調理
容器が決まっている、牛ミンチしか解凍しない、等好み
から使用状況が限定される場合がある。その場合でも、
使用者の経験から温度判断定数Ｋ１、Ｋ２、Ｋ３を操作
部から入力設定すれば、同じ制御方法を利用して、使用
者好みに応じた解凍調理ができる。The temperature determination constants K1, K2, and K3 used in each stage of the present embodiment are stored in the control means 8 in advance as values set by experiments. Depending on the user, the use situation may be limited due to preference such as the cooking container is fixed, only beef mince is thawed, and the like. Even in that case,
By inputting and setting the temperature determination constants K1, K2, and K3 from the operation unit based on the experience of the user, the same control method can be used to perform thawing cooking according to the user's preference.
【００２７】以上述べたように、本実施例では被加熱物
の温度を検出し、重量で定めた加熱特性を調理途中で変
更することで良好な解凍性能を得ることができる。As described above, in the present embodiment, good thawing performance can be obtained by detecting the temperature of the object to be heated and changing the heating characteristic determined by weight during cooking.
【００２８】なお、本実施例では被加熱物２の温度を検
出する温度検出手段１３は赤外線を検出する複数の素子
を４個のものについて説明したが４個に限定するもので
なく載置台５の大きさ等から最適な個数の素子を選択す
ればよく、温度が検出できるものであれば赤外線センサ
以外のセンサを使用してもよい。また加熱特性には電磁
波の放射レベルや加熱時間だけでなく、ヒータの制御を
含めてもよい。In this embodiment, the temperature detecting means 13 for detecting the temperature of the object 2 to be heated is described as having a plurality of elements for detecting infrared rays, but the number is not limited to four. It is sufficient to select an optimum number of elements from the size of the sensor and the like, and a sensor other than the infrared sensor may be used as long as it can detect the temperature. The heating characteristics may include not only the radiation level of the electromagnetic wave and the heating time, but also the control of the heater.
【００２９】[0029]
【発明の効果】以上の説明から明らかなように、本発明
によれば、温度検出手段と被加熱物を回転させる回転機
構により加熱中の被加熱物の各部の温度分布を検出する
ことができ、検出した温度によって調理終了時間や高周
波電磁波の放射パターン等の加熱特性を変更することに
よって、トレー以外のお皿に載せた場合や被加熱物の初
期温度が一般的な冷凍庫温度（−２０℃）以外の場合で
も適温で仕上がる解凍調理ができる。As is apparent from the above description, according to the present invention, the temperature distribution of each part of the object to be heated can be detected by the temperature detecting means and the rotating mechanism for rotating the object to be heated. By changing the heating characteristics such as the cooking end time and the radiation pattern of the high-frequency electromagnetic wave according to the detected temperature, the initial temperature of the object placed on a plate other than the tray or the object to be heated can be reduced to a general freezer temperature (−20 ° C.). In other cases, thawing cooking can be done at an appropriate temperature.
【図１】本発明の一実施例の高周波加熱装置の外観構成
図FIG. 1 is an external configuration diagram of a high-frequency heating device according to an embodiment of the present invention.
【図２】同高周波加熱装置の要部断面図FIG. 2 is a sectional view of a main part of the high-frequency heating device.
【図３】同高周波加熱装置の制御内容を示すフローチャ
ートFIG. 3 is a flowchart showing control contents of the high-frequency heating device.
【図４】同高周波加熱装置の解凍調理制御を示すタイミ
ングチャートFIG. 4 is a timing chart showing thawing cooking control of the high-frequency heating device.
【図５】従来の高周波加熱装置の外観構成図FIG. 5 is an external configuration diagram of a conventional high-frequency heating device.
【図６】同高周波加熱装置の解凍調理制御を示すタイミ
ングチャートFIG. 6 is a timing chart showing thawing cooking control of the high-frequency heating device.
１ マグネトロン（加熱手段） ２ 被加熱物 ４ 加熱室 ８ 制御手段 １３ 赤外線センサ（温度検出手段） Reference Signs List 1 magnetron (heating means) 2 object to be heated 4 heating chamber 8 control means 13 infrared sensor (temperature detection means)
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 3K086 AA01 BA02 BA08 BB02 BB04 BB08 CA01 CA04 CB04 CB12 CB15 CC01 CC11 CD27 DA02 DB11 DB17 3L086 AA02 AA04 BD06 CA11 CB04 CB09 CB16 CC03 CC08 CC13 CC14 DA29 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 3K086 AA01 BA02 BA08 BB02 BB04 BB08 CA01 CA04 CB04 CB12 CB15 CC01 CC11 CD27 DA02 DB11 DB17 3L086 AA02 AA04 BD06 CA11 CB04 CB09 CB16 CC03 CC08 CC13 CC14 DA29
Claims (3)
記検出手段によって検出された重量によって加熱特性を
決定する加熱特性決定手段と、前記加熱特性に従って被
加熱物を加熱する加熱手段と、前記被加熱物の温度を検
出する温度検出手段と、制御手段とを備え、前記制御手
段は検出した温度によって被加熱物の加熱特性を制御す
る構成とした高周波加熱装置。1. A detecting means for detecting a weight of an object to be heated, a heating characteristic determining means for determining a heating characteristic based on the weight detected by the detecting means, and a heating means for heating the object to be heated according to the heating characteristic. A high-frequency heating apparatus comprising: temperature detecting means for detecting the temperature of the object to be heated; and control means, wherein the control means controls heating characteristics of the object to be heated based on the detected temperature.
加熱時間を短縮することを特徴とする請求項１記載の高
周波加熱装置。2. The high-frequency heating apparatus according to claim 1, wherein when the object to be heated reaches a set temperature, the subsequent heating time is shortened.
段の出力を下げることを特徴とする請求項１記載の高周
波加熱装置。3. The high frequency heating apparatus according to claim 1, wherein the output of the heating means is reduced when the temperature of the object to be heated reaches a set temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000114778A JP3402308B2 (en) | 2000-04-17 | 2000-04-17 | High frequency heating equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000114778A JP3402308B2 (en) | 2000-04-17 | 2000-04-17 | High frequency heating equipment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001304561A true JP2001304561A (en) | 2001-10-31 |
| JP3402308B2 JP3402308B2 (en) | 2003-05-06 |
Family
ID=18626525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000114778A Expired - Fee Related JP3402308B2 (en) | 2000-04-17 | 2000-04-17 | High frequency heating equipment |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3402308B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013104576A (en) * | 2011-11-10 | 2013-05-30 | Mitsubishi Electric Corp | Heating cooker, food temperature adjuster, food initial temperature estimating device, and food initial temperature estimating method |
| JP2016205655A (en) * | 2015-04-17 | 2016-12-08 | 日立アプライアンス株式会社 | Heating cooker |
| JP2017003152A (en) * | 2015-06-08 | 2017-01-05 | 日立アプライアンス株式会社 | Heating cooker |
-
2000
- 2000-04-17 JP JP2000114778A patent/JP3402308B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013104576A (en) * | 2011-11-10 | 2013-05-30 | Mitsubishi Electric Corp | Heating cooker, food temperature adjuster, food initial temperature estimating device, and food initial temperature estimating method |
| JP2016205655A (en) * | 2015-04-17 | 2016-12-08 | 日立アプライアンス株式会社 | Heating cooker |
| JP2017003152A (en) * | 2015-06-08 | 2017-01-05 | 日立アプライアンス株式会社 | Heating cooker |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3402308B2 (en) | 2003-05-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20230038969A1 (en) | Cooking apparatus and control method thereof | |
| US9769884B2 (en) | Versatile microwave heating apparatus | |
| CA2288380C (en) | Defrosting method for a microwave oven using an infrared sensor | |
| EP1514503A1 (en) | Vacuum cooking apparatus and cooking method using the same | |
| TW401722B (en) | Method for controlling the food defrosting and cooking operation in the microwave oven | |
| JP2001304561A (en) | High frequency heating device | |
| JP2588294B2 (en) | microwave | |
| JP2013130303A (en) | High frequency heating device | |
| KR20040048034A (en) | Cooking apparatus and method thereof | |
| JP2001304565A (en) | High frequency heating device | |
| JP2002267168A (en) | High-frequency heating device | |
| JP2004275477A (en) | Electric rice cooker with bread fermentation mode | |
| JP2004012095A (en) | High-frequency heating cooking device | |
| JP3407729B2 (en) | High frequency heating equipment | |
| KR101901937B1 (en) | Cocking apparatus | |
| JP2004275478A (en) | Electric rice cooker with bread baking mode | |
| JPH0652131B2 (en) | High frequency heating device | |
| JPS6219657B2 (en) | ||
| JPH11325472A (en) | Microwave oven | |
| JPH11273852A (en) | High-frequency heating device | |
| JP2021143774A (en) | Heat cooker | |
| JPH0355437A (en) | Cooking oven | |
| JP2004003698A (en) | Heating cooking appliance | |
| JPS6361750B2 (en) | ||
| JPH07119982A (en) | Microwave oven |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080229 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090228 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100228 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100228 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110228 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120229 Year of fee payment: 9 |
|
| LAPS | Cancellation because of no payment of annual fees |