JPS5951269B2 - Defrosting control method using infrared rays - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a defrosting control method using infrared rays, which improves the finish of defrosting by allowing multiple control processing modes to be set depending on the type of food to be cooked. purpose.

Defrosting frozen foods in the microwave or open air is
Particularly in the case of sashimi and the like that are eaten raw after cooking, it is not easy to satisfy two conditions: the food does not boil and the food is processed quickly.

This problem can be alleviated to a large extent by knowing and controlling the temperature of the food. One way to control the temperature of food is to detect it by mixing a thermistor or thermocouple into the food, but this poses a problem in the case of frozen food because the food is hard and difficult to insert.

Therefore, a non-contact infrared detector is effective as a means of determining the temperature of such foods.

However, since this detector measures the surface temperature of the food, there is a problem with a control method that uses a detection signal based on the surface temperature to determine the temperature of the entire food, especially in the case of large-volume foods.

For example, in the case of food with a thickness of 10 mm or less, the temperature difference between the surface and the center of the food is relatively small, but the temperature difference between the surface and the center of the food is relatively small.
When it weighs about 50 kg, the surface becomes 50% when thawed in a microwave etc.
Even if the temperature is above 0°C, the center is often still frozen at 0°C or below.

In the case of thawing, there is a latent heat of melting as ice turns into water, so this degree of non-uniformity in temperature is particularly noticeable compared to when heating food at room temperature. The present invention aims to solve this problem.

FIG. 1 shows an example of an apparatus for carrying out the method of the present invention.

1 is a heating chamber, 2 is a food tray, 3 is food, and 4 is an infrared detector.

FIG. 2 shows an example of a control mode according to the control method of the present invention.

As heating progresses from the frozen state, the detection signal progresses from A to C. The mouth is stagnant due to latent heat. Set the temperature as high as possible on the assumption that the food will not boil, and also taking heating distribution into consideration. After the detection signal reaches the set temperature, heating is stopped for a certain period of time [T] [from C].

This cessation allows more heat to be conducted within the food, allowing it to equilibrate between the higher surface temperature and the lower temperature in the center. Therefore, the temperature of the surface decreases over a period of time to the second state.
After that, due to repeated heating and rest, the detection signal changes to E, H,
It changes with 卜. By setting the number of repetitions according to the volume of the food, it is possible to thaw the food without boiling it and in a state where both the surface and the inside are relatively isothermal.

For example, the settings for this repeat cycle should be set before thawing depending on the thickness of the food, such as 1 time I for food that is 10 mm or less, 3 times I for thick meat such as chunks of meat, etc. This enables high-quality defrosting quickly. In addition, these usage procedures are very convenient for the user because all that is required is to set the number of repetitions, and the sequence proceeds automatically from then on. In the above explanation, the heating output is changed from 0N to 0FF, but it is also possible to use two or more radio wave output levels, heating at high output at first, and heating at lower output from the second time onwards. This is an effective method for improving the temperature distribution of food.

The above explanation shows an example in which the pause time is constant, but if there are two setting levels and the heating output is stopped at the upper limit level,
A method of heating again at the lower limit level may also be used.

As described above, according to the thawing control method of the present invention, by providing a plurality of processing modes after the detection signal from the infrared detection element reaches the set temperature, it is possible to improve the finish of thawing food. It is something.

[Brief explanation of the drawing]

FIG. 1 is a sectional view showing an example of an apparatus for carrying out the method of the present invention, and FIG. 2 is an explanatory diagram showing the method of the present invention. 1... Heating chamber, 4... Infrared detector.

Claims (1)

[Scope of Claims] 1. In a thawing method using an infrared detection element, the number of repetitions is set in advance according to the type of food, and after the detection signal reaches the set temperature, the heating is stopped and started repeatedly for the set number of times. A thawing control method using infrared rays is characterized in that: 2 A patent characterized in that after the detection signal reaches the set temperature, the heating is stopped for a certain period of time, and then the cycle is repeated until the set temperature is reached, with two or more types of repetitions depending on the type of cooking. A thawing control method using infrared rays according to claim 1. 3. Two setting levels are provided, and the cycle of stopping the heating output after the detection signal reaches the upper limit level and starting heating at the lower limit level is repeated, and the number of times is set at two or more depending on the type of cooking. A thawing control method using infrared rays according to claim 1.