EP3715720A1 - Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson - Google Patents

Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson Download PDF

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Publication number
EP3715720A1
EP3715720A1 EP20163311.2A EP20163311A EP3715720A1 EP 3715720 A1 EP3715720 A1 EP 3715720A1 EP 20163311 A EP20163311 A EP 20163311A EP 3715720 A1 EP3715720 A1 EP 3715720A1
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EP
European Patent Office
Prior art keywords
food
cooked
temperature
measuring
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.)
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Application number
EP20163311.2A
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German (de)
English (en)
Inventor
Ulrich Sillmen
Helge Nelson
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Miele und Cie KG
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Miele und Cie KG
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Publication date
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Publication of EP3715720A1 publication Critical patent/EP3715720A1/fr
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    • 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 present invention relates to a method for operating a cooking appliance with at least one cooking space and with at least one treatment device for preparing food to be cooked in the cooking space.
  • At least one measuring probe is used to record at least one internal temperature of the item to be cooked during a cooking process in the cooking space.
  • a measuring probe also referred to as a measuring skewer, which is functionally connected to the cooking appliance, is inserted into the food. In this way, the core temperature or the temperature inside the food can be recorded and the cooking status inside can be monitored.
  • the measuring probe is pierced so that it runs through the core of the food as far as possible. Otherwise the core temperature cannot be correctly recorded as a target value for the lowest temperature in the food. The measured temperature is then usually higher than the lowest temperature in the food. This means that the cooking process can be stopped too early and, in the worst case, the food will still be raw.
  • measuring probes with several measuring points have become known. This makes it a little easier to position the measuring probe correctly in the food.
  • the problem remains that the measuring probe pierced past the core of the food to be cooked and the core temperature was not recorded or recorded incorrectly.
  • variations in the piercing position often lead to considerable variations in the temperature detection or in the cooking result.
  • the method according to the invention is used to operate a cooking appliance, in particular a baking oven, with at least one cooking space and with at least one treatment device for preparing food in the cooking space.
  • a cooking appliance in particular a baking oven
  • at least one measuring probe with at least one measuring point section pierced into the item to be cooked and having at least one measuring point
  • at least one internal temperature of the item to be cooked is recorded during a cooking process in the cooking space.
  • Image information in particular spatial image information, is captured from the cooking chamber by means of at least one camera device.
  • At least one geometric model of the item to be cooked is determined from the, in particular, spatial image information.
  • the camera device is used to determine at least one parameter for a puncture position of the measuring probe in the food to be cooked.
  • At least one core temperature of the food to be cooked is determined or estimated from the internal temperature of the food to be cooked and the geometric model of the food to be cooked and the parameter for the insertion position of the measuring probe in the food to be cooked.
  • the core temperature corresponds to a lowest temperature present in the interior of the food.
  • the core temperature corresponds in particular to the lowest temperature present in the interior of the food at the time of measurement or during the determination period.
  • the method according to the invention offers many advantages.
  • the determination of the core temperature according to the invention from the internal temperature and the puncture position as well as the geometric model offers a considerable advantage.
  • the core temperature can be reliably monitored even with a measuring probe inserted past the core of the item to be cooked.
  • the cooking process can be carried out safely and reliably even if the measuring probe has been inserted incorrectly, so that at the end there is an optimal and tasty cooking result.
  • the invention it can reliably be avoided that the cooking process is interrupted too early in an unfavorable piercing position and the food is not cooked through as desired.
  • the use of the camera device is particularly advantageous here, since it offers a cost-optimized technical implementation or is already available for other applications.
  • a piercing position is understood to mean, for example, the piercing location in the food, a piercing position or a piercing angle, a piercing depth in the cooking product and / or a piercing length of the measuring point section.
  • the piercing position can also include further parameters for describing the position of the measuring probe in the food to be cooked.
  • the internal temperature of the item to be cooked is preferably recorded using at least two and preferably a plurality of measuring points. For example, three, four, five or six or also eight or ten or more measuring points can be provided.
  • the internal temperature of the item to be cooked and / or the spatial image information and / or the geometric model of the item to be cooked and / or the parameter for the penetration position of the measuring probe in the item to be cooked and / or the core temperature of the item to be cooked are determined repeatedly and preferably continuously during the cooking process.
  • the determination of the parameter for the puncture position comprises in particular at least one of the following steps in this or in another suitable sequence: At least one grip section of the measuring probe is recognized and a puncture position of the measuring point section is derived from a position of the grip section; the length of a pierced part of the measuring point section is determined; the length of a part of the measuring point section arranged outside of the food to be cooked is determined; at least one penetration angle of the measuring point section is determined.
  • Such configurations allow particularly reliable monitoring of the puncture position. For example, the distortion of the grip section is used to deduce the insertion angle of the measuring probe.
  • a piercing length of the measuring point section in the food and / or a piercing angle and / or at least one other geometric position parameter of the measuring probe is derived. It is preferably determined from the position of the measuring point section or the handle section whether the at least one measuring point is located inside the item to be cooked or outside the item to be cooked.
  • the position of an object in space is clearly described by its position (3 translational degrees of freedom) and orientation (3 rotations).
  • the dimensions of the measuring probe are stored in the evaluation device.
  • the dimensions of the measuring probe can be taken into account or used when determining the position.
  • the angle between the measuring point section and the handle section and / or a length of the measuring point section and / or the handle section can be stored in the evaluation device.
  • the positions of all temperature measuring points in the measuring point section are stored. It is also possible that a contour, shape, length, width and / or at least one other piece of information about the measuring probe is stored in the evaluation device.
  • a puncture location and / or a course of the punctured one is derived from the parameters for the puncture position and the geometric model of the food Measuring point section derived in the geometric model. It is determined at which cooking depth the temperature measuring points are located. This enables particularly meaningful information to be obtained to derive the core temperature.
  • a course of the pierced measuring point section is understood here to mean in particular a position and / or alignment of the measuring point section within the geometric model of the item to be cooked.
  • a number and / or an identity of the measuring points arranged within the food to be cooked is preferably derived from the parameter for the puncture position and the geometric model of the item to be cooked.
  • the identity of all measuring points on the measuring point section is stored in the evaluation device.
  • the measuring points are numbered.
  • the number and / or position of all measuring points on the measuring point section are stored in the evaluation device. This has the advantage that the measuring points can be recognized and identified which are arranged within the food to be cooked. It is also possible that the number and / or identity of the measuring points arranged outside the item to be cooked is derived.
  • At least one measuring position is derived in relation to the geometric model of the product to be cooked at least for the measuring points arranged within the product to be cooked.
  • the temperature value recorded by the respective measuring point is preferably assigned to the measuring position. This makes it possible to reliably determine which of the measuring points are located where in the food.
  • the spatial position of this measuring point in the geometric model of the product to be cooked is determined from the parameter for the puncture position and the geometric model of the item to be cooked and the identity of a measuring point.
  • the measurement position describes a spatial location of the measurement point in the geometric model of the item to be cooked.
  • the measuring position is also assigned the identity of the measuring point arranged there.
  • an arrangement and preferably a spatial arrangement of the measuring points within the geometric model is derived from the parameter for the puncture position and the geometric model of the item to be cooked.
  • At least one measuring position in relation to the geometric model of the cooking product is derived for each of the measuring points outside of the item to be cooked, and for the temperature value recorded by the respective measuring point to be assigned to the measuring position.
  • these measurement positions lie outside the geometric model.
  • the core temperature is derived from the measurement positions and the respectively assigned temperature values. It is also possible and preferred that at least one of the measurement positions and the respectively assigned temperature values Temperature is derived, which is outside a measurement position in the geometric model of the food.
  • the temperature values assigned to the measurement positions can be extrapolated and, for example, extrapolated.
  • a skin model and, for example, an onion skin model can be used for extrapolation. It is also possible that a thermodynamic model is used.
  • At least one shell model with a core point area and with a plurality of shells surrounding the core point area is preferably assigned to the geometric model of the item to be cooked.
  • the shells of the model are e.g. Trays at the same distance from the surface of the food to be cooked, i.e. approximately trays at the same temperature.
  • the core point area provides the location with the core temperature or with the lowest temperature in the food. It is typically the place with the greatest shortest distance to the surface of the food to be cooked and thus furthest away from the hot area of the cooking device. This allows the core temperature or the temperatures outside the measurement position to be derived particularly reliably.
  • the peel model is particularly based on the onion peel principle.
  • the shells surround the core point area concentrically.
  • the measurement positions and their respective temperature values are preferably each assigned to at least one shell. If the bowls are at the same temperature, the temperature of the respective bowls is determined. From this, the temperatures of the shells can also be calculated particularly reliably without associated temperature measurement values. It is also possible that the measurement positions and their respective temperature values are at least partially assigned to the core point area. A measurement position is assigned to the core point area in particular only if the measuring point is actually arranged in the core point area. This is the case, for example, if the measuring probe accidentally or deliberately pierced the core point area and a measuring point is also located there. The temperatures of surrounding shells can also be advantageously determined from the temperature of the core point area.
  • At least one temperature of a shell without an assigned temperature value is derived from the shells and the respectively assigned temperature values. It is also preferred that at least one temperature of the core point area and in particular the core temperature is derived from the shells and the respectively assigned temperature values. As a result, at least one temperature value is provided for the core point area and in particular also for at least some of the shells and preferably for all shells. In this way, the cooking status inside the food can be monitored particularly reliably.
  • all the shells of the shell model have the same thickness all around and in comparison to one another.
  • the temperature is then the same everywhere within a shell.
  • an equal number of trays of the tray model is placed in each item to be cooked. It is possible that the thickness of the shells of the shell model varies,
  • Pairs of values consisting in particular of at least one coordinate of the respective shell center in which the measuring point lies, and the associated temperature value of the respective shell, are preferably formed along a straight line from the innermost shell to the outside.
  • the thickness of the various shells can be adapted so that some or all of the measuring points of the measuring probe are centered in the associated shells.
  • the thickness of each shell is preferably constant throughout.
  • a development of the core temperature over time is determined from the measurement positions and the respectively assigned temperature values.
  • a development over time of at least one temperature is determined from the measuring positions and the respectively assigned temperature values, which development lies outside a measuring position in the geometric model.
  • the theoretical determination of the temperatures takes place in particular according to at least one formula of a thermodynamic model, which is a function of the spatial coordinates and the time and is adapted in such a way that, after a period from the start of the cooking process to the current and every previous measurement time in the measurement positions predicts the respective measured temperature values.
  • the determination of the temperatures takes place beyond the instantaneous measurement time. It is possible that the development over time of the core temperature and / or the development over time of at least one temperature of a bowl without an assigned temperature value is determined from the shells and the respectively assigned temperature values.
  • measuring points which detect a temperature greater than 100 ° C. and preferably greater than 100 ° C. +/- 1 ° C. are identified as lying outside the food to be cooked. It is also possible that measuring points which have a temperature of more than 2 ° C or from more than 5 ° C or from more than 10 ° C above 100 ° C, identified as lying outside the food to be cooked. Measurement points which detect a temperature above the boiling point of water at normal pressure or at the operating level of the cooking appliance can also be identified as lying outside the food to be cooked. In particular, these measuring points are not used to determine the core temperature and / or the temperatures of shells or measuring positions. This is particularly advantageous because such temperatures generally do not occur in the food.
  • image elements are identified whose image information deviates from their reference value over time and assigned as belonging to the food to be cooked in order to enable a distinction to be made from the image elements coming from outside the food or from the image elements from the cooking area.
  • This has the advantage that the image elements originating from the food to be cooked are identified particularly reliably. Disturbing or irrelevant influences from outside the food to be cooked can then be evaluated or masked out accordingly. The cooking space and accessories can be differentiated from the food.
  • the contour of the item to be cooked is preferably only determined from the image elements which are assigned to the item to be cooked.
  • those image elements are assigned to the food to be cooked, the image information of which is at a minimum distance from the image information of the reference measurement after a time interval after the reference measurement.
  • those image elements are assigned to the cooking area and the cooking space accessories which, after a time interval after the reference measurement, do not reach a minimum distance from the image information of the reference measurement.
  • the contour of the food to be cooked and the contour of the measuring probe can be distinguished from one another. The assignment can be updated continuously or dynamically during the cooking process.
  • images of the cooking area with the food to be cooked therein are repeatedly captured by means of the camera device during the cooking process.
  • the images each consist of a large number of picture elements.
  • the images are evaluated by means of the evaluation device.
  • those image elements are assigned to the food to be cooked, the image information of which is at a minimum distance from the image information of the reference measurement after a time interval after the reference measurement.
  • image information for determining the geometric model and the contour of the item to be cooked and / or the piercing position is taken into account which belong to image elements which are assigned to the item to be cooked.
  • Image elements of the measuring probe are identified by means of the stored measuring probe dimensions. From the associated distance values to the The spatial position and the orientation of the measuring probe are calculated for the measuring point section and for the grip section of the measuring probe.
  • those image elements are not assigned to the food to be cooked and / or are assigned to the cooking area which do not achieve a minimum temporal distance between their image information image parameters and the image information image parameters of the reference measurement. It is possible for those image elements to be assigned to the food to be cooked in which a certain temporal distance rate for image information image parameters is registered. Since the food to be cooked changes in color, appearance and shape during the cooking process, in contrast to its surroundings and, for example, a food carrier, a particularly reliable identification of the food is achieved. In order to identify the picture elements that change over time, at least one change over time at least one color information item and / or intensity information item is preferably evaluated.
  • the measuring probe is identified in the image in particular by rotating the stored measuring probe dimensions step by step by 2 angles to the viewing direction of the camera and varying the distance to the camera until an object with a similar contour and orientation is found in the image and identified as the measuring probe.
  • Those image elements can be assigned to the food to be cooked, the at least one image information of which, after a time interval after the reference measurement, has a minimum distance from the corresponding image information of the reference measurement.
  • those image elements are assigned to the item to be cooked whose at least one item of image information that reaches the minimum distance after a time interval after the reference measurement to the image information of the reference measurement is at least one spatial item of image information and in particular the distance between the item to be cooked and the camera device.
  • the camera device is preferably designed to capture spatial image information. When the camera device is positioned above the item to be cooked, in particular a height of the item to be cooked is determined. In particular, the change in distance then corresponds to a change in height of the item to be cooked.
  • At least one other spatial image information item can be used to calculate the dimension for the position and the geometry of the item to be cooked.
  • Those image elements can also be assigned to the food to be cooked, the image information of which, recorded heat output and / or temperature and / or emissivity and / or color value for the temperature, have a minimum distance from the image information of the reference measurement after a time interval after the reference measurement.
  • those image elements are assigned to the food to be cooked, the image information of which is another variable that can be detected by a thermal imaging camera and which is at a minimum distance from the image information of the reference measurement after a time interval after the reference measurement.
  • the camera device comprises, in particular, a thermal imaging camera or is designed as such.
  • the treatment device is activated as a function of the determined core temperature of the food to be cooked. It is also possible and preferred for the treatment device to be activated as a function of at least one temperature of at least one shell and / or of a temperature of at least one measuring position.
  • the treatment device can also take place as a function of a temporal development of the core temperature and / or of a temporal development of a temperature of at least one measuring position and / or shell.
  • the treatment device is controlled in such a way that a defined and, for example, preselected core temperature is achieved. It is possible that the cooking process is ended when a defined core temperature is reached. The termination can include rapid cooling and / or keeping warm.
  • At least one cooking program or an automatic function is adapted as a function of the determined core temperature and / or of at least one temperature inside the item to be cooked. It is possible that, depending on the determined core temperature and / or at least one other temperature within the food to be cooked, a finishing time inside and / or a remaining cooking time is determined for the food to be cooked.
  • the completion time inside corresponds z. B. reaching a defined core temperature or maintaining a defined core temperature for a certain time.
  • the treatment device comprises at least one heating device which is controlled as a function of the core temperature determined and / or of at least one temperature inside the item to be cooked.
  • the cooking appliance according to the invention can be operated according to the method described above.
  • the cooking appliance is suitable and designed to be operated according to the method described above.
  • the method described above is used in particular to operate the cooking appliance according to the invention.
  • the cooking appliance according to the invention also offers many advantages and enables a considerably improved temperature detection with a measuring probe.
  • the cooking appliance comprises at least one measuring probe for detecting an internal temperature of the food to be cooked.
  • the measuring probe is operatively connected to a control device.
  • a wireless or wired connection can be provided between the control device and the measuring probe.
  • the control device is suitable and designed to control the treatment device depending on the core temperature determined by means of the evaluation device.
  • the measuring probe comprises, in particular, at least one measuring point section that can be pierced into the product to be cooked and has at least one measuring point for detecting a temperature inside the product to be cooked.
  • the measuring probe comprises at least one grip section.
  • the measuring probe comprises at least two measuring points and preferably a plurality of measuring points. For example, three, four, five or six or eight or ten or more measuring points are arranged on the measuring point section.
  • the measuring point of the measuring probe comprises in particular at least one temperature sensor.
  • the geometric model is, in particular, three-dimensional.
  • the geometric model can also be two-dimensional.
  • the camera device is designed in particular as a 3D camera.
  • a volume and / or a shape or contour and / or height and / or length and / or width of the item to be cooked can be determined from the spatial image information.
  • a distance between the item to be cooked and the camera device is determined from the spatial image information.
  • the puncture position is also determined from the spatial image information.
  • a geometric measurement and a distance measurement are preferably carried out by means of the camera device.
  • the camera device is suitable and designed to determine the position of the core point area from the image information.
  • the camera device is suitable and designed to determine the puncture position and orientation of the measuring probe in the food to be cooked from the spatial image information. It is possible that the camera device is also designed to capture two-dimensional image information. The piercing position of the measuring probe can then be derived from two-dimensional image information.
  • the camera device is z. B. operatively connected to a processing device or arithmetic unit.
  • the Figure 1 shows a cooking device 1 according to the invention, which is designed here as an oven 100.
  • the cooking appliance 1 is operated according to the method according to the invention.
  • the cooking appliance 1 has a heatable cooking space 11 which can be closed by a cooking space door 21.
  • the cooking device 1 is provided here as a built-in device. It can also be designed as a stand-alone device.
  • a treatment device 2 For the preparation of food to be cooked, a treatment device 2 is provided which, in the view shown here, is not visible in the cooking space 11 or in the interior of the device.
  • the treatment device 2 comprises, for. B. a heating device with several heat sources for heating the cooking space 11.
  • a heating source for example, an upper heat and / or a lower heat
  • a hot air heat source and / or a grill heat source or other types of heat sources can be provided.
  • a steam generator can also be provided.
  • the treatment device 2 can be designed for heating or cooking with high-frequency radiation and for this purpose can comprise at least one high-frequency generator.
  • the cooking appliance 1 here comprises a control device 3, which is operatively connected to the treatment device 2, for controlling or regulating appliance functions and operating states. Preselectable operating modes and preferably also various cooking programs or program operating modes and other automatic functions can be executed via the control device 3.
  • the control device 3 controls z. B. the treatment device 2 depending on a preselected operating mode or cooking program accordingly.
  • An operating device 101 is provided for operating the cooking appliance 1. For example, the operating mode, the cooking space temperature and / or an automatic program or a program operating mode or other automatic functions can be selected and set will. Further user inputs can also be made via the operating device 101 and, for example, menu control can be performed.
  • the operating device 101 also includes a display device 102 via which user instructions and z. B. Prompts can be displayed.
  • the operating device 101 can comprise operating elements and / or a touch-sensitive display device 102 or a touchscreen.
  • the measuring probe 4 for detecting internal temperatures of the food to be cooked.
  • the interior cooking status can be monitored during the cooking process using the recorded temperatures.
  • the pierced measuring probe 4 remains in the cooking space 11 during the cooking process.
  • the measuring probe 4 has a measuring point section 14 which is pierced into the food to be cooked.
  • the measuring point section 14 here comprises a plurality of measuring points 24, which z. B. each have a temperature sensor.
  • the measuring probe 4 has a grip section 34 here.
  • the recorded temperatures are transmitted wirelessly or by cable, e.g. B. to the control device 3.
  • the cooking appliance 1 is equipped with a camera device 5 in order to capture spatial image information from the cooking space 11.
  • a geometric model of the food to be cooked is determined from the spatial image information, e.g. B. by means of a processing device or arithmetic unit.
  • the camera device 5 is used to determine a parameter for a puncture position of the measuring probe 4 in the food to be cooked.
  • an evaluation device 6 a core temperature of the food to be cooked is determined from the internal temperature of the food to be cooked, the geometric model of the food to be cooked and the parameter for the insertion position of the measuring probe 4 in the food to be cooked. The determination of the core temperature is described in more detail below as an example.
  • the Figure 2 shows a section through a geometric model and in particular through a shell model 200 of an item to be cooked or food, e.g. B. a roast.
  • a core point area 201 which represents the center of the food.
  • the core point area 201 is always located such that it is at a maximum distance from the surface of the food to be cooked compared to other areas of the food. As a result of this position, the lowest temperatures within the food to be cooked occur in the core point region 201 during cooking.
  • the core temperature determined according to the method presented here corresponds in particular at least approximately to this lowest temperature in the interior of the food to be cooked.
  • the shell model 200 also describes shells 202 which surround an innermost shell or the core point area 201 like an onion shell. Since the food to be cooked is heated from the outside to the inside by thermal conduction during the cooking process, the temperatures in the respective bowls 202 are higher, the further outside the bowl 202 is located.
  • the measuring probe 4 In order to be able to reliably measure the core temperature, the measuring probe 4 should therefore be pierced in such a way that at least one of the measuring points 24 lies in the core point area 201. However, in practice it often happens that the measuring probe 4 is pierced past the core point region 201. In addition, it is for smaller pieces and z. B. steaks also very difficult to puncture a measuring probe 4 of normal size optimally. If none of the measuring points is in the core point area 201, the lowest temperature in the food cannot be recorded. Instead, the temperature measured is too high and the core temperature remains unknown.
  • the present invention offers the possibility of determining the core temperature reliably and inexpensively even in such a case.
  • the pixel-by-pixel image data from a 3D camera 5 and the measured temperature values from the food thermometer or the measuring probe 4 are combined in the evaluation device 6 or electronics of the cooking appliance 1. All measurement data are then offset against one another in mutual interaction in a way that is only possible when measurement data from both the 3D camera 5 and the measurement probe 4 are available.
  • the calculation leads to the determination or estimation of a temperature value for the coldest point in the food. This value represents the core temperature and is more accurate than the temperature readings of the food thermometer 4 alone.
  • the food to be cooked is differentiated from the cooking space 11 and from the cooking space accessories in that the distance in the pixels that depict the food changes during cooking. In contrast, the distance remains the same in the pixels that depict the cooking space 11.
  • the surface of the food as a limit of the volume of the food is determined geometrically by coordinates in 3D space.
  • the volume of the food to be cooked is broken down in the computer of the electronics 6 geometrically similar to an onion skin model into skins 202, the boundaries of which are calculated by the computer 6 by means of coordinates in 3D space.
  • the 3D camera also determines the geometric position and orientation of the food thermometer 4 in the 3D space.
  • the position of the temperature measuring points 24 of the food thermometer 4 in the room and in the onion skin structure 200 of the food to be cooked are also known. This allows the temperature of some, but not all, of the peel 202 in the onion peel model 200 can be determined.
  • the determined value pairs (shell number of the temperature measuring point, temperature) are determined in the computer of the electronics 6 and described by a suitable mathematical function and extrapolated to the inner shell or to the core point area 201.
  • the temperature value extrapolated for the innermost shell 201 is the value sought for the lowest temperature in the food to be cooked.
  • pairs of values can be formed along a straight line from the innermost shell 201 to the outside.
  • the shell thickness can be adapted so that some or all of the measuring points of the measuring probe 4 lie centrally in the associated shells 202.
  • a further characteristic straight line that from the center of the innermost shell 201 to the outside. Pairs of values (shell coordinates, temperature) are generated along this straight line. The temperatures missing in some shells, in particular in the innermost shell 201, are generated and estimated by fitting a function using the existing value pairs.
  • the development of the temperature distribution over time can be calculated using a time-dependent thermodynamic model.
  • the model is adapted until the temperature measured values of the food thermometer 4 from the start up to the instantaneous measurement time optimally match the temperature values of the model 200 at the positions of the measuring points 24 of the food thermometer 4.
  • a time-dependent model has the advantage that a forecast for the future is also possible, e.g. the point in time for reaching the target core temperature is predictable and / or is known at any point in time where the process is currently located on a relative time scale for the cooking process.
  • thermodynamic model like the onion skin model, supplies the temperatures at all locations in the food volume.
  • a suitable thermodynamic model also provides an estimate for the temperature distribution at later times.
  • thermodynamic model can be simplified to a simple one-dimensional model if the shape of the food is plate-shaped (steaks, etc.) or spherical. In the case of plate-shaped forms, the process is particularly along the height, in the case of spherical Models viewed along the radius.
  • the thermodynamic model can be simplified to a simple 2D model if the shape of the food is similar to a cuboid.
  • z. B. a 2D digital camera is provided.
  • the core temperature correction described above because of the position of the food thermometer 4 then takes place in particular only in two dimensions, e.g. B. Width and Depth. In the vertical direction z. B. not corrected.
  • the onion peel model 200 produces shells 202 in the food. B. all around the same thickness everywhere.
  • the geometry of the food to be cooked determines the number of trays 202 that fit into the food. This number then varies from item to item. It is Z. B. also possible that the number of dishes 202 in the food is constant and their thickness is adapted to the food that this number fits into the food.
  • all shells are preferably of the same thickness everywhere. In principle, however, other mechanical and / or thermodynamic models can also be used.
  • the shells 202 are z. B. numbered, e.g. B. starting inside with No. 1.
  • the measuring points 24 are also numbered, z. B. starting at the outer end of the measuring point section 14.
  • the camera 5 supplies the geometric model of the food and the spatial position and orientation of the food thermometer 4. This results in the correlation between the measuring point numbers and the tray numbers. It is known in which dish 202 of the food to be cooked the respective measuring point number of the food thermometer 4 measures.
  • the temperature readings in the various trays 202 of the food to be cooked then z. B. fitted a curve. Very often there are no measured values in the shells 202 in or in the vicinity of the core point area 201 due to incorrect stitching.
  • the model 200 knows the total number of shells 202 and therefore also takes into account how many and which measured values are missing. The minimum of the fit is z. B. always for shell no. 1 or in the core point area 201 (in the core).
  • an advantageous accuracy is achieved if a 2nd order polynomial (parabola with a minimum in Shell1) is adapted (fit).
  • a 2nd order polynomial parabola with a minimum in Shell1
  • the result of the fit is a temperature value for the 1st shell, ie for the core point area or the lowest temperature in the food. It is determined in this way even if the food thermometer 4 was wrongly not pierced through the core by the user.
  • FIG. 3 a rough cut is sketched in which the measuring probe 4 was only pierced through the edge of a flat roast or a steak.
  • the food to be cooked is shown here as a tray model 200 with trays 202 and a core point area.
  • the shells 202 are numbered in ascending order from the inside to the outside.
  • the measuring points with the no. 2 and the no. 4 are arranged here on the outermost shell with the no.
  • the measuring point with the no. 3 lies in the dish no. 3.
  • a conventional evaluation without taking into account the geometric relationships would find the temperature in measuring point no. 3 as the lowest temperature of the six measuring points 24 of the food thermometer 4. This corresponds to the temperature of shell no.3.
  • the core temperature sought lies in the innermost shell no.1 or in the core point area 201.
  • shell no.2 also has a lower temperature than shell no.3.
  • the Figure 4 shows the determination of the core temperature from the in the measurement situation Fig. 3 recorded data with a Fit 204.
  • the measured temperatures are each marked by a cross.
  • the Fit 204 has to bridge the missing two inner shells No. 1 and No. 2 in order to deliver the core temperature. This leads to considerably more reproducibility and more accuracy when using the food thermometer 4.
  • the distance of the shell number on the x-axis is the Fig. 4 equidistant. If shells of different thicknesses are chosen, this should be reflected in the distance between the tick marks. Different shell thicknesses are z. B. useful if the shell thicknesses are just adjusted so that the existing measuring point numbers of the food thermometer 4 come to lie in the middle of the dishes and not exactly on the border between the dishes. This increases the accuracy of the estimate considerably. Optimally different shell thicknesses or a coordination with an optimal shell thickness for all shells are achieved when each measuring point of the food thermometer 4 lies in the middle of another shell. Then the maximum number of measuring points is generated. This makes the position of the fit 204 particularly secure due to the measuring points.
  • the Figure 6 shows the determination of the core temperature from the in the measurement situation Fig. 5 collected data.
  • the measured temperatures are each marked with a cross.
  • the core temperature searched for corresponds to the minimum of Fit 204.
  • the Figure 7 shows the determination of the core temperature from the in the measurement situation Fig. 6 collected data.
  • the measured temperatures are each marked with a cross.
  • the core temperature searched for corresponds to the minimum of Fit 204.
  • the geometric model of the item to be cooked can be determined using a contour model, for example.
  • the invisible side of the food to be cooked is derived or estimated from the visible parts.
  • Part of the outer food contour is determined with the 3D camera. The camera and food positions are particularly fixed. Turning or turning is not necessary.
  • Another way of estimating the invisible side of the food to be cooked is described in a very simplified way as follows: Everything that is visible is determined in its contour. A gargut edge is calculated at the middle height of the edge. Where the measured edge of the food is lower than half the height, the food is cut off at the point where the middle height is reached. Where the measured edge is higher than the average height, the perpendicular is dropped from the edge of the food to the average height. The plumb line then describes the food contour of the edge at this point.
  • a vertical mirror image is also generated from the "half-shell" of the food being cooked, measured from above. Then the two contoured "half-shells" are put together edge to edge to form the food contour.
  • the determination of the shell model 200 can take place, for example, as described in a greatly simplified manner below.
  • the outer contour of the food provides the reference.
  • the software creates additional, smaller, internal contours.
  • each additional contour has one everywhere same distance from their outer neighbor.
  • the distance to its outer neighbor can change from contour to contour. This is specified in particular by an algorithm.
  • the distance between the respective shell on the x-axis is equidistant. If shells of different thicknesses are selected, this is reflected in the distance between the tick marks on the X-axis.
  • Optimally different shell thicknesses or coordination of an optimal shell thickness for all shells are z. B. hit when each measuring point of the food thermometer 4 is in the middle of another bowl. Then the maximum number of measuring points is generated. This makes the position of the fit particularly reliable thanks to the measuring points.
  • the cutting plane runs through two points on the measuring point section 14 of the food thermometer 4 and through a point in the food that is located in the shell that is furthest from the outside (ie the core point area). If the core is given by an area or a "two-dimensional volume", any point is selected from this set. It has to be at the core.
  • the cutting planes in the Fig. 2 , 3 , 5 and 7th are z. B. of this kind.
  • the outer contour it is particularly helpful to measure the outer contour, to calculate the shell model, to determine and know the distances or thicknesses of the shells and the number of shells, to determine the geometric position of the measuring points 24 in the food thermometer 4 and to determine in which Shells of the shell model, the temperature is measured with the food thermometer. Then the shell model is evaluated z. B. through a fit through the temperature measurement values in the shells. An extrapolation or a fit to the innermost shell provides the core temperature estimate.
  • the 3D model for the heat transfer into the food, the heat transport in the food and the resulting temperature distribution can be simplified for certain food geometries.
  • every section that contains the core e.g. B. a circular disk. All circular disks behave similarly. That means, only a circular disk needs to be considered.
  • every radius has equal rights. It only needs to be considered the behavior along a radius.
  • the evaluation of 3D information simplified to one-dimensional structures. For steaks or the like, one-dimensional structures away from the edge or along the height are also sufficient.
  • every cut perpendicular to the cylinder axis is, for example, equal. So only one section needs to be considered. If the section is actually a circular area, then only one radius needs to be considered and it can be simplified to one-dimensional structures. If the cross section is elliptical or irregular, the evaluation is carried out e.g. B. with two-dimensional structures.
  • thermodynamic model is carried out, for. B. so that the model is adapted to the food present until the temperatures measured at the measuring points 24 of the food thermometer 4 from the start to the current measurement time optimally match the model. Then the temperature distribution is known not only at the measuring points, but also in the entire volume of the food, via the location dependence of the model.
  • the temperatures at all locations in the food to be cooked are known at all times via the time dependency of the model, e.g. including the standard deviation.
  • the cooking space temperature or the type of energy supply can also be influenced in order to change the temperature uniformity.
  • thermodynamic model can also be used for the temperature distribution in the volume of the food.
  • the core temperature and / or the other measured or calculated temperatures are transmitted to the control device 3, which uses the temperatures to monitor the cooking status inside and to control the appliance.
  • the temperature information can be used to regulate the cooking space or oven temperature or to set a finishing time inside to end the cooking process automatically. Rapid cooling or keeping warm can follow.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Measuring Temperature Or Quantity Of Heat (AREA)
EP20163311.2A 2019-03-26 2020-03-16 Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson Withdrawn EP3715720A1 (fr)

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US20220187022A1 (en) * 2020-12-10 2022-06-16 Haier Us Appliance Solutions, Inc. Cooking appliance having an imaging device for identifying a type of temperature sensing device

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DE19945021A1 (de) * 1999-09-20 2001-04-12 Rational Ag Verfahren zum Steuern eines Garprozesses und hierzu verwendbarer Garprozeßfühler
EP1793173A1 (fr) * 2005-12-02 2007-06-06 Rational AG Méthode de commande d'un processus de cuisson à l'aide d'un capteur de temperature multipoints
DE102011050123A1 (de) * 2011-05-05 2012-11-08 Cuciniale Ag Verfahren zur Bestimmung des Einstechwinkels eines Kerntemperaturfühlers
US20180324908A1 (en) * 2015-09-10 2018-11-08 Brava Home, Inc. In-oven camera and computer vision systems and methods

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DE19945021A1 (de) * 1999-09-20 2001-04-12 Rational Ag Verfahren zum Steuern eines Garprozesses und hierzu verwendbarer Garprozeßfühler
EP1793173A1 (fr) * 2005-12-02 2007-06-06 Rational AG Méthode de commande d'un processus de cuisson à l'aide d'un capteur de temperature multipoints
DE102011050123A1 (de) * 2011-05-05 2012-11-08 Cuciniale Ag Verfahren zur Bestimmung des Einstechwinkels eines Kerntemperaturfühlers
US20180324908A1 (en) * 2015-09-10 2018-11-08 Brava Home, Inc. In-oven camera and computer vision systems and methods

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20220187022A1 (en) * 2020-12-10 2022-06-16 Haier Us Appliance Solutions, Inc. Cooking appliance having an imaging device for identifying a type of temperature sensing device
US11988450B2 (en) * 2020-12-10 2024-05-21 Haier Us Appliance Solutions, Inc. Cooking appliance having an imaging device for identifying a type of temperature sensing device

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