EP0024798A2
Expired / Lapsed
EP
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Method of food heating control and apparatus therefor
Assignee: Panasonic Holdings Corp
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Filing: 1980-07-14
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Granted: —
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Expires: 2000-07-14
Abstract
Abstract A method of food heating control is disclosed in which the heating time length (r o ) from a time point (t,) when the food temperature changing with the heating thereof reaches a predetermined set value (T 1 ) to a time point (t 2 ) when the vapor or gas liberated by heating of the food begins to increase the humidity or gas concentration is used as a basis for automatically determining a subsequent heating time length ( TR ). In view of the fact that the time period ( TR ) for subsequent heating process is determined by the heating time from the time point when the food temperature reaches a predetermined set value to the time point when humidity or gas concentration begins to increase unlike in the prior art method in which the heating time from start of heating to the time point when humidity begins to increase is used to determine the subsequent heating time, the error in the heating time which otherwise might be caused by the variation in the initial food temperature is obviated, thus making it possible to determine the total heating time without being substantially affected by the food initial temperature.
Inventors
- 👤 Takato Kanazawa
- 👤 Keijiro Mori
- 👤 Shigeru Kusunoki
- 👤 Kazunari Nishii
- 👤 Tomotaka Nobue
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-10-29 19:05
CPC Classifications
H; H05; H05B; H05B6/00; H05B6/64; H05B6/6447; H05B6/6458; A; A23; A23L; A23L5/00; A23L5/10; A23L5/15; G; G05; G05D; G05D22/00; G05D22/02; H05B6/6408; H05B6/6411
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
148 words
In a cooking oven comprising a temperature detector (15) for detecting the surface temperature of the food and selected one of a humidity detector (16) and a gas detector (16) for detecting the ambience changed by the selected one of the vapor and the gas respectively discharged from the food; a method of heating control of the food comprising the steps of: heating the food until a surface temperature of the food reaches a predetermined value at a time t l , subsequently heating from said time t l for a time period τ O until a time point t 2 when the selected one of the vapor and the gas causes the ambience to assume a predetermined condition, and further heating for a time period τ R determined by multiplying a heating time coefficient K specific to the food by said heating time length τ O .
Claim 2
Dependent Claim
148 words
In a cooking oven comprising a temperature detector (15) for detecting the surface temperature of the food and selected one of a humidity detector (16) and a gas detector (16) for detecting the ambience changed by the selected one of the vapor and the gas respectively discharged from the food; a method of heating control of the food comprising the steps of: heating the food until a surface temperature of the food reaches a predetermined value at a time t l , subsequently heating from said time t l for a time period τ O until a time point t 2 when the selected one of the vapor and the gas causes the ambience to assume a predetermined condition, and further heating for a time period τ R determined by multiplying a heating time coefficient K specific to the food by said heating time length τ O .
Claim 3
Dependent Claim
41 words
A method of heating control of the food according to Claim 1, wherein said time point t 2 when the ambience assumes a predetermined condition is the one when selected one of vapor and gas is violently discharged from the food.
Claim 4
Dependent Claim
22 words
A method of heating control of the food according to Claim 1, wherein said temperature detector (15) is an infrared ray detector.
Claim 5
Dependent Claim
107 words
A method of heating control of the food according to Claim 1, comprising the steps of increasing the internal temperature of the food to a value approximate to the surface temperature thereof by heating the food with a low output at the start and, further heating the food, after the time point t 2 when the selected one of humidity and gas concentration begins to increase, for a time period obtained by multiplying the heating time coefficient specific to the food by the heating time from the time point t 1 when the surface temperature reaches a predetermined temperature setting to the time point t 2 .
Claim 6
Dependent Claim
62 words
A method of heating control of the food according to Claim 1, comprising the steps of detecting and holding a minimum value of the relative humidity changed by the water steam discharged from the food and detecting that the relative humidity increases by a predetermined threshold value from said minimum value thereby to detect the time point when humidity begins to increase.
Claim 7
Dependent Claim
221 words
A method of heating control of the food according to Claim 4, comprising the steps of heating the food until the surface temperature of the food reaches a first set value T l , suspending the heating of the food for a predetermined time length τ e , heating the food again, and suspending the heating of the food for the predetermined time length T again after the surface temperature of the food reaches the first temperature set value T l , said processes of heating and suspension being repeated, said method further comprising the steps of stopping the processes of repetition of heating and suspension and immediately restarting the heating of the food in the case where in any of said suspension cycles the surface temperature of the food fails to be reduced to the second set temperature T 2 after a predetermined time period T s , detecting the time point t 1 when the surface temperature reaches the first set value T 1 , and heating the food further, after the time point t 2 when the selected one of humidity and gas concentration begins to increase, for the time period obtained by multiplying a predetermined heating time coefficient specific to the food by the heating time from the time point t1 to the time point t 2'
Claim 8
Dependent Claim
230 words
A method of heating control of the food according to Claim 4, comprising the steps of heating the food until the surface temperature of the food reaches a first set value T l , suspending the heating thereof for the same time length as the immediately preceding heating time, heating the food again until the surface temperature of the food reaches the set value T l , suspending the heating thereof for the same time length as the immediately preceding heating time from the time point when the set value T 1 is reached, said processes of heating and suspending of heating being repeated, said method further comprising the steps of stopping the processes of repetition of heating and suspension and immediately restarting the heating of the food in the case where in any of said suspension cycles the surface temperature of the food fails to be reduced to the second set temperature T 2 , detecting the time point t l when the surface temperature reaches the first set value T l , and heating the food further, after the time point t 2 when the selected one of humidity and gas concentration begins to increase, for the time period obtained by multiplying a predetermined heating time coefficient specific to the food by the heating time from the time point t 1 to the time point t 2 .
Claim 9
Dependent Claim
186 words
A heating control apparatus of the food for achieving the method of Claim 1, comprising means (21, 22) for amplifying a temperature signal and comparing the same with a predetermined temperature setting, said means producing a temperature detection signal TEMP at a time point t l , means (23, 24, 25, 26) for amplifying selected one of a humidity signal and a gas signal and producing a selected one of a humidity detection signal HUM and a gas detection signal HUM at a time point t 2 when selected one of the humidity and the gas concentration begins to increase, means (27) for controlling the start and stop of generation of the heating power for the oven, means (Fig. 6; Fig. 7,200) impressed with and storing said temperature detection signal and selected one of said humidity detection signal and said gas concentration detection signal, means (200) for discriminating said stored data and making a decision on the result of addition, subtraction and multiplication by logic calculations, and means (200) for storing and executing the program for the sequence control of the operations of said respective means.
Claim 10
Dependent Claim
209 words
A heating control apparatus of the food for achieving the method of Claim 6 or 7, comprising means (21, 22) for amplifying a temperature signal and comparing two set values with each other, said means producing a temperature detection signal TD1 when the temperature of the food heated reaches T 1 , said means producing a temperature detection signal TD 2 when the food temperature is reduced below the tempera- ture T 2 , means (23-26) for amplifying selected one of a humidity signal and a gas signal and producing selected one of a humidity detection signal and a gas concentration detection signal HUM at the time point when selected one of humidity and gas concentration begins to increase, means (27) for controlling the start and stop of generation of the electric power for heating the oven, means (Fig. 11) for receiving and storing said temperature detection signals TD 1 and TD 2 and selected one of said humidity detection signal and said gas concentration detection signal HUM, means (200) for discriminating said data and making decision on the result of addition, subtraction and multiplication performed by logic calculations, and means (200) for storing and executing the program for the sequence control of the operations of said respective means.
References Cited (Backward Citations)
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