EP1850642B1 - Verfahren zum Aufwärmen eines Nahrungsmittels und insbesondere eines Getränks in einem Mikrowellenherd - Google Patents

Verfahren zum Aufwärmen eines Nahrungsmittels und insbesondere eines Getränks in einem Mikrowellenherd Download PDF

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Publication number
EP1850642B1
EP1850642B1 EP07290508A EP07290508A EP1850642B1 EP 1850642 B1 EP1850642 B1 EP 1850642B1 EP 07290508 A EP07290508 A EP 07290508A EP 07290508 A EP07290508 A EP 07290508A EP 1850642 B1 EP1850642 B1 EP 1850642B1
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Prior art keywords
food
moisture
value
volume
heated
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English (en)
French (fr)
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EP1850642A1 (de
Inventor
Faustine Vanhulle
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FagorBrandt SAS
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FagorBrandt SAS
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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 for reheating a food, and in particular a beverage in a microwave oven.
  • It also relates to a microwave oven adapted to implement the heating method according to the invention.
  • the present invention relates to an automatic function for reheating beverages 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. In particular, the reheating of a beverage is generally controlled by a timer, the duration of which may be dependent on a quantity of beverage to be heated selected by the user.
  • the reheating time is ideal only for a given volume of liquid.
  • this type of reheat function based only on a predetermined duration of reheating, does not take into account the initial temperature of the beverage, so that the final temperature of the heated beverage is rarely satisfactory for the user.
  • the document EP 0 264 935 describes a method for heating a food in which the volume of food to be heated and the moisture produced by the food during its heating are measured to prolong, from a pre-determined moisture threshold value, the duration of heating according to the volume of food to be heated.
  • the present invention aims to solve the aforementioned drawbacks and to provide a method of heating a food, including a drink, to obtain a correct reheating temperature regardless of the volume and type of container.
  • the step of acquiring a value representative of a volume of food to be heated is performed automatically during the heating process of a food and requires no further manipulation by the user.
  • the method for reheating a beverage can thus be implemented by the actuation of a single beverage reheating key, the steps of the reheating process then being performed automatically to determine a volume of food to be heated and a predetermined threshold humidity value dependent on this value representative of the food volume and cause the automatic shutdown of the microwave generator when the humidity produced is equal to this predetermined humidity threshold value.
  • the representative value of a volume of food to be heated is selected from a set comprising at least representative values of a cup, two cups or a bowl, two bowls or three cups, and a plate.
  • the humidity value used is directly representative of the moisture produced by the food being reheated. This calculation is particularly advantageous when two successive reheating food are implemented in the microwave oven. Indeed, during the heating of a food, the start of the ventilation of the microwave oven removes moisture emitted during a previous reheat and still present in the oven cavity.
  • the moisture measured at the beginning of a reheating process decreases and does not correspond directly to the actual value of the moisture produced by the food being reheated.
  • a microwave oven comprising at least one humidity sensor and a microprocessor.
  • This microwave oven comprises means for acquiring a value representative of a volume of food to be heated and the microprocessor includes a processing algorithm adapted to implement route a microwave generator, to compare the moisture produced to a predetermined moisture threshold value dependent on said value representative of the food volume, and to stop the microwave generator at least when said moisture produced is equal at said predetermined humidity threshold value.
  • This microwave oven has advantages and features similar to those previously described for the heating process.
  • the microwave oven according to the invention comprises a so-called beverage heating key adapted to control the implementation of the heating method according to the invention.
  • 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 for example, a beverage heating key 15 adapted to control the implementation of a specific heating method which will 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 makes it possible to measure the humidity contained in the air extracted from the cavity 11 during the heating of a food.
  • a humidity sensor may consist for example of a pair of identical thermistors.
  • One of the thermistors is placed in a housing with small openings to allow contact of the thermistor with the ambient air.
  • 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 microwave oven further comprises a distance sensor 17, 17 '.
  • the senor 17, 17 ' is mounted in a side wall 11b of the cavity 11, near the sole of the cavity.
  • the distance sensor 17, 17 ' is placed above the turntable 12 for measuring the distance between the wall 11b of the cavity 11 and a container placed on the turntable 12.
  • This sensor may be an ultrasonic sensor or an infrared radiation sensor.
  • this sensor is ultrasonic type that can detect any type of containers, including transparent containers that are less well detected by an infrared sensor.
  • This distance sensor has a measurement direction in a plane parallel to the plane of the turntable 12 on which the food to be heated is placed.
  • the senor comprises a transmitter 17 of a frequency wave equal for example to 40 kHz and a receiver 17 'adapted to measure in response the echo.
  • the pulse width is proportional to the distance separating the sensor from the obstacle on which the transmitted wave is reflected.
  • this distance sensor and the analysis of the signal emitted by this sensor will be described later with reference to the Figures 2 to 4 .
  • the sensors 16, 17, 17 ' are connected to an electronic control board of the microwave oven, for controlling the operation of the oven.
  • This electronic control card comprises, in a known manner, a microprocessor making it possible, from the signals transmitted by the sensors 16, 17, 17 'and a processing algorithm which will be described below, to control the heating of a foodstuff. in the microwave oven 10.
  • the start of the reheating process can be carried out by the user, when the latter has placed a food, and preferably a drink in a container on the turntable 12 of the cavity 11, and actuated the beverage reheat button 15.
  • This operation has the effect of triggering the start of the microwave generator and the rotation of the turntable 12 adapted to support the food to be heated.
  • the microwave generator is adapted to emit at constant power, and generally according to the maximum power, of the order of 1000 W, emitted by the microwave generator. waves.
  • the heating method according to this embodiment comprises a step of acquiring a value representative of the volume of food to be heated.
  • an automatic acquisition mode of the volume of food to be heated is implemented.
  • the present invention is not limited to an embodiment in which the determination of the volume of food to be heated is performed automatically from the beginning of the heating process.
  • the volume of food could also be acquired through a function available on the control panel 14, allowing the user to indicate the volume of food to be heated by indicating a typical container, for example a cup, two cups, a bowl, a plate ...
  • the signal of the distance sensor 17, 17 ' is recorded over a predetermined period of time during which it is analyzed.
  • the recording and the analysis of the signal at the output of the distance sensor 17, 17 ' are made over a period of time substantially corresponding to the rotation period of the turntable 12 supporting the food to be heated.
  • the signal is recorded at regular intervals, for example every second, for about a rotational period of the turntable, of the order of 15 s.
  • the analysis of the recorded signal as shown on the figures 2 or 3 consists in identifying the number of minima of the signal and the maximum and minimum values taken by the recorded signal.
  • the recorded signal has only two minima during a rotation period of a turntable, whereas when the drink is placed in two containers, for example two cups, the recorded signal has four minima.
  • the recorded signal allows according to the number of minima and the maximum and minimum values of the curve to differentiate the type of containers and their number.
  • the calculated dimension X substantially corresponds to the size of the container. In the case where several containers are placed on the turntable 12, this dimension X corresponds to the dimension in the plane of the outer space occupied by the containers.
  • two cups and a bowl or three cups and two bowls could be identified in separate classes.
  • the analysis of the recorded signal thus makes it possible to deduce a value representative of a volume of food chosen in a predetermined finite class.
  • Each food volume class corresponds to a set of type and / or volume of food containers for which the behavior during reheating is identical and can be enslaved in the same way.
  • the Applicant has empirically determined four representative classes of a volume of beverage to be heated.
  • the method of heating a food simultaneously comprises a step of measuring the moisture produced by the food during heating with the moisture sensor 16 described above.
  • This step of measuring the humidity is carried out as soon as the microwave generator is switched on, after the user has actuated the so-called beverage heating key 15.
  • the value M (t) of the measured humidity decreases at the beginning of the reheating of a food until a time t 1 at which the value of the humidity M (t 1 ) reaches a minimum.
  • This drop in moisture at the beginning of the reheating process actually corresponds to the evacuation of the moisture present in the cavity due to a previous reheating operation.
  • the moisture measuring step comprises a step measuring the humidity M (t) in the cooking chamber, a step of determining the minimum value M (t 1 ) reached by the humidity measurement and a step of calculating the humidity produced H (t ) by the difference between the measured humidity value and the determined minimum value.
  • the monitoring of the produced moisture H (t) makes it possible to enslave the method of reheating the food.
  • the process for reheating the food comprises a step of comparing the produced moisture H (t) with a predetermined humidity threshold value Hv.
  • This predetermined humidity threshold value Hv is dependent on the value representative of the volume of food.
  • the method for reheating a food is adapted to implement four predetermined humidity threshold values H1, H2, H3, H4.
  • a sound signal may be emitted to indicate to the user the end of the heating process of a food.
  • This maximum reheating time makes it possible to prevent the food from overheating if the humidity produced remains below the predetermined humidity threshold value Hv.
  • the timer can have a safe function. It also helps to deal with the case where the volume to be heated is very small compared to the size of the container. Indeed, the detection of a class V is performed according to the number and / or size of the container and not the volume of beverage actually introduced into the container.
  • a predetermined humidity threshold value Hv and a predetermined heating time threshold value Tv are taken into account during the heating process to stop the microwave generator as soon as possible. that the produced humidity H (t) is equal to the predetermined humidity threshold value Hv or as soon as the elapsed time t since the start of the microwave generator is equal to the predetermined heating time threshold value Tv .
  • each class V there are volumes of food to be heated, a predetermined humidity threshold value Hv and a predetermined heating time threshold value Tv.
  • the predetermined humidity threshold value Hv will be reached before the threshold value of predetermined heating time Tv.
  • the threshold value of predetermined heating time Tv will be reached before the predetermined humidity threshold value Hv.
  • the use of the timer can heat volumes of liquid requiring different heating times although detected in the same class of containers.
  • the predetermined humidity threshold value Hv is reached before the predetermined heating time threshold value Tv.
  • the threshold value of predetermined heating time Tv is reached before the predetermined humidity threshold value Hv.
  • the heating of the liquid contained in two cups and a bowl is made with different durations perfectly adapted to the volume of liquid to be heated.
  • the predetermined humidity threshold value Hv will be reached before the predetermined heating time threshold value Tv.
  • the reheating process provides a temperature suitable for the consumption of different hot drinks, regardless of the volume of beverage and the container used.
  • the position and type of humidity and distance sensors are not limited to the embodiments described above.
  • the power emitted by the microwave generator is not necessarily constant.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Electric Ovens (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Control Of High-Frequency Heating Circuits (AREA)
  • Cookers (AREA)

Claims (10)

  1. Verfahren zum Erwärmen eines Nahrungsmittels und insbesondere eines Getränks in einem Mikrowellenherd, das die folgenden Schritte umfasst:
    - Erfassen eines Werts (V), der für ein Volumen eines zu erwärmenden Nahrungsmittels repräsentativ ist;
    - Einschalten eines Mikrowellengenerators; und
    - Messen der während der Erwärmung von dem Nahrungsmittel erzeugten Feuchtigkeit (H(t));
    dadurch gekennzeichnet, dass es ferner die folgenden Schritte umfasst:
    - Vergleichen der erzeugten Feuchtigkeit (H(t)) mit einem vorbestimmten Feuchtigkeitsschwellenwert, der von dem für das Nahrungsmittelvolumen repräsentativen Wert abhängig ist; und
    - Ausschalten des Mikrowellengenerators, zumindest wenn die erzeugte Feuchtigkeit (H(t)) dem vorbestimmten Feuchtigkeitsschwellenwert (Hv) entspricht.
  2. Erwärmungsverfahren nach Anspruch 1, dadurch gekennzeichnet, dass der Schritt zur Erfassung eines Werts (V), der für ein Volumen eines zu erwärmenden Nahrungsmittels repräsentativ ist, die folgenden Teilschritte umfasst:
    - Speichern eines Signals eines Sensors (17, 17'), der einen Abstand zwischen dem Sensor (17, 17') und einem Hindernis messen kann, wobei der Sensor (17, 17') in einer Wand (11b) des Raums (11) des Mikrowellenherds angebracht ist;
    - Analysieren des gespeicherten Signals über eine vorbestimmte Zeitdauer; und
    - Ableiten eines Werts (V), der für ein Volumen eines zu erwärmenden Nahrungsmittels repräsentativ und aus einer vorbestimmten endlichen Wertemenge ausgewählt ist.
  3. Erwärmungsverfahren nach Anspruch 2, dadurch gekennzeichnet, dass das Signal über eine Zeitdauer gespeichert wird, die der Drehdauer einer Drehscheibe (12) entspricht, die im Raum (11) angeordnet ist und das zu erwärmende Nahrungsmittel halten kann.
  4. Erwärmungsverfahren nach Anspruch 2 oder 3, dadurch gekennzeichnet, dass in dem Analyseschritt die Anzahl der Minimalwerte des gespeicherten Signals und die Maximal- und Minimalwerte des gespeicherten Signals berücksichtigt werden, um den Wert (V), der für ein Volumen eines zu erwärmenden Nahrungsmittels repräsentativ ist, abzuleiten.
  5. Erwärmungsverfahren nach einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, dass der Wert (V), der für ein Volumen eines zu erwärmenden Nahrungsmittels repräsentativ ist, aus einer Menge ausgewählt ist, die zumindest die Werte umfasst, die für eine Tasse, für zwei Tassen oder eine Schale, für zwei Schalen oder drei Tassen und für einen Teller repräsentativ sind.
  6. Erwärmungsverfahren nach einem der Ansprüche 1 bis 5, dadurch gekennzeichnet, dass der Schritt zur Messung der während der Erwärmung von dem Nahrungsmittel erzeugten Feuchtigkeit (H(t)) die folgenden Teilschritte umfasst:
    - Messen der Feuchtigkeit (H(t)) des Raums (11);
    - Bestimmen eines durch die Feuchtigkeitsmessung erreichten Minimalwerts (H(t)); und
    - Berechnen der von dem Nahrungsmittel erzeugten Feuchtigkeit (H(t)) mittels der Differenz zwischen dem gemessenen Feuchtigkeitswert (H(t)) und dem bestimmten Minimalwert (H(t)).
  7. Erwärmungsverfahren nach einem der Ansprüche 1 bis 6, dadurch gekennzeichnet, dass es die folgenden Schritte umfasst:
    - Zuordnen eines vorbestimmten Feuchtigkeitsschwellenwerts (Hv) und eines vorbestimmten Erwärmungsdauer-Schwellenwerts (Tv) zu dem Wert (V), der für ein Volumen eines zu erwärmenden Nahrungsmittels repräsentativ ist; und
    - Ausschalten des Mikrowellengenerators, sobald die erzeugte Feuchtigkeit (H(t)) dem vorbestimmten Feuchtigkeitsschwellenwert (Hv) entspricht oder sobald die abgelaufene Zeit (t) seit dem Einschalten des Mikrowellengenerators dem vorbestimmten Erwärmungsdauer-Schwellenwert (Tv) entspricht.
  8. Mikrowellenherd mit mindestens einem Feuchtigkeitssensor (16) und einem Mikroprozessor, dadurch gekennzeichnet, dass er Mittel zur Erfassung eines Werts (V) aufweist, der für ein Volumen eines zu erwärmenden Nahrungsmittels repräsentativ ist, wobei der Mikroprozessor einen Bearbeitungsalgorithmus enthält, mit dem ein Mikrowellengenerator eingeschaltet werden kann, die erzeugte Feuchtigkeit (H(t)) mit einem vorbestimmten Feuchtigkeitsschwellenwert, der von dem für das Nahrungsmittelvolumen repräsentativen Wert abhängig ist, verglichen werden kann und der Mikrowellengenerator ausgeschaltet werden kann, zumindest wenn die erzeugte Feuchtigkeit (H(t)) dem vorbestimmten Feuchtigkeitsschwellenwert (Hv) entspricht.
  9. Mikrowellenherd nach Anspruch 8, dadurch gekennzeichnet, dass er ferner einen Abstandssensor (17, 17') vom Typ Ultraschallsensor oder Infrarotsensor aufweist, der in einer Wand (11 b) des Raums (11) angeordnet ist und eine Ausrichtung zur Messung in einer Ebene hat, die zur Ebene einer Drehscheibe (12) parallel verläuft, welche in dem Raum (11) angeordnet ist und das zu erwärmende Nahrungsmittel halten kann.
  10. Mikrowellenherd nach Anspruch 8 oder 9, dadurch gekennzeichnet, dass er eine sogenannte Taste zur Getränkeerwärmung (15) aufweist, mit der das Ausführen des Erwärmungsverfahrens nach einem der Ansprüche 1 bis 7 gesteuert werden kann.
EP07290508A 2006-04-27 2007-04-24 Verfahren zum Aufwärmen eines Nahrungsmittels und insbesondere eines Getränks in einem Mikrowellenherd Active EP1850642B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL07290508T PL1850642T3 (pl) 2006-04-27 2007-04-24 Sposób podgrzewania produktu spożywczego, a zwłaszcza napoju w kuchence mikrofalowej

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0603803A FR2900533B1 (fr) 2006-04-27 2006-04-27 Procede de rechauffage d'un aliment, et notamment d'une boisson dans un four a micro-ondes

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EP1850642A1 EP1850642A1 (de) 2007-10-31
EP1850642B1 true EP1850642B1 (de) 2010-08-04

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EP (1) EP1850642B1 (de)
AT (1) ATE476857T1 (de)
DE (1) DE602007008165D1 (de)
ES (1) ES2350267T3 (de)
FR (1) FR2900533B1 (de)
PL (1) PL1850642T3 (de)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2149755B1 (de) 2008-07-30 2012-12-05 Electrolux Home Products Corporation N.V. Ofen und Betriebsverfahren dafür

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4097707A (en) * 1975-05-20 1978-06-27 Matsushita Electric Industrial Co., Ltd. Apparatus for controlling heating time utilizing humidity sensing
JPS60131793A (ja) * 1983-12-20 1985-07-13 松下電器産業株式会社 自動高周波加熱装置
DE3778480D1 (de) * 1986-10-22 1992-05-27 Matsushita Electric Industrial Co Ltd Automatisches heizgeraet mit ultraschalldetektor.
US4868357A (en) * 1987-04-14 1989-09-19 Matsushita Electric Industrial Co., Ltd. Microwave heating appliance for automatically heating an object on the basis of a distinctive feature of the object
KR920005668A (ko) * 1990-08-17 1992-03-28 강진구 전자레인지의 자동 조리방법

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Publication number Publication date
PL1850642T3 (pl) 2011-01-31
EP1850642A1 (de) 2007-10-31
FR2900533B1 (fr) 2010-10-01
DE602007008165D1 (de) 2010-09-16
ATE476857T1 (de) 2010-08-15
ES2350267T3 (es) 2011-01-20
FR2900533A1 (fr) 2007-11-02

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