[0001] The present invention relates to microwave ovens wherein food is heated by means
of high-frequency waves, and more particularly, to such a microwave oven wherein the
food is determined by discrimination of the kind of food on the basis of data of detected
volumes of gaseous alcohol and steam each emanating from the food and a method of
determining the food.
[0002] Microwave ovens have been provided with a weight sensor, a gas sensor and the like,
for example. The weight of food to be heated is detected by the weight sensor and
a volume of steam emanating from the food during the heating operation is detected
by the gas sensor so that detection data is obtained. Heating conditions for the food
are set on the basis of the detection data, or a degree of the heating is determined
on the basis of the detection data so that an automatic cooking is executed.
[0003] The prior art has recently proposed a microwave oven wherein a volume of gaseous
alcohol emanating from the food is detected so that the kind of the food is determined.
A volume of steam emanating per weight is very small in different kinds of foods.
Accordingly, there are some cases where the kind of food cannot be determined only
on the basis of detection results of the weight sensor and gas sensor. Even in these
cases, however, a volume of gaseous alcohol emanating from the food differs from food
to food, so that the volume of gaseous alcohol is detected for the purpose of discrimination
of the kind of food. For example, Japanese boiled rice and miso soup are sometimes
warmed by the microwave oven when they become cold. In this case, the discrimination
between the boiled rice and the miso soup is made on the basis of the detection result
that a volume of gaseous alcohol emanating from the miso soup after initiation of
the heating operation is larger than that of gaseous alcohol emanating from the boiled
rice. More specifically, the gas sensor detects the volume of gaseous alcohol emanating
from the food being heated a predetermined time after the initiation of the heating,
for example, 40 seconds after that, thereby generating a detection signal. The detection
signal generated by the gas sensor is compared with a reference value of the sensor
output previously set for discrimination between the boiled rice and the miso soup
so that the kind of food being heated is discriminated according to the magnitude
of the detection signal.
[0004] Upon discrimination of the kind of food, a heating time suitable for the food is
determined on the basis of previously set heating conditions. Consequently, an automatic
cooking can be executed even when the food is either the boiled rice or the miso soup.
[0005] In the above-described prior art arrangement, however, there is a case where the
difference between rates of change of volumes of alcohol detected by the alcohol sensor
is small. Accordingly, a reliable discrimination level cannot be ensured when the
food is discriminated on the basis of presence or absence of the alcoholic component.
Consequently, an error determination may occur. When the error determination occurs,
the food cannot be heated under an optimum condition.
[0006] Furthermore, the prior art has provided for another type of microwave oven wherein
only a beverage warming key is operated when the food such as Japanese saké or milk
is warmed. In this arrangement, the kind of the beverage is discriminated on the basis
of the difference between the detection volumes of the alcohol and gas sensors. Either
a saké warming course or a milk warming course is selected on the basis of the result
of determination. Thus, the optimum heating time is obtained so that the automatic
cooking is executed.
[0007] The Japanese saké is usually put in a particular ceramic liquor bottle called "tokkuri"
in Japanese when warmed. The "tokkuri" usually has a top opening and an upper slender
neck portion. The "tokkuri" will hereinafter be referred to as "bottle" throughout
the specification. When the saké contained in the bottle is heated by the microwave
oven, an upper part of saké in the bottle is warmed relatively rapidly. Accordingly,
even though the whole saké in the bottle is not sufficiently warm, the volume of gaseous
alcohol emanating from the top opening reaches a predetermined value and then, the
heating operation is completed. To prevent this drawback, a piece of aluminum foil
is wound around the neck portion of the bottle to cover the top opening, so that the
saké contained in the bottle is uniformly warmed. Thus, in the prior art, the aluminum
foil is wound around the upper neck portion of the bottle so that the warming of the
part of the bottle contained saké in the vicinity of the top opening is retarded.
The other part of the saké in the bottle is heated and that of the saké in the vicinity
of the bottle neck portion is heated by application of heat transferred by convection,
so that the whole saké in the bottle is uniformly heated.
[0008] However, a large volume of alcoholic component does not emanate from the upper opening
of the bottle covered by the aluminum foil during a short period of time from the
initiation of the heating to the discrimination of the kind of food. Consequently,
the discrimination between the saké and milk cannot be reliably made, which results
in the following inconvenience. That is, the milk warming course is selected in error
where the saké warming course should be selected. In this case, too much heat is applied
to the sake.
[0009] Therefore, an object of the present invention is to provide a microwave oven wherein
the kind of food to be heated can be precisely discriminated on the basis of the detection
outputs of the alcohol and gas sensors.
[0010] In one aspect, the present invention provides a microwave oven comprising heating
means high-frequency heating food, a first gas sensor detecting gaseous alcohol emanating
from the food, a second gas sensor detecting steam emanating from the food, and determining
means for determining the kind of the food on the basis of outputs of the respective
sensors, characterized in that the determining means comprises change rate operating
means for operating a rate of change in the gaseous alcohol on the basis of data of
a volume of gaseous alcohol detected by the first gas sensor and a rate of change
in the steam on the basis of data of a volume of steam detected by the second gas
sensor, ratio operating means operating a ratio of the change rate of the gaseous
alcohol and the change rate of the steam each obtained by the change rate operating
means, and discriminating means for discriminating the kind of the food on the basis
of a value of the ratio obtained by the ratio operating means.
[0011] According to the above-described arrangement, the change rate operating means obtains
the change rate of the gaseous alcohol on the basis of data of the volume of gaseous
alcohol detected by the first gas sensor and the change rate of the steam on the basis
of data of the volume of steam detected by the second gas sensor. The ratio of these
obtained change rates is obtained by the ratio operating means. The kind of the food
to be heated is determined by the determining means on the basis of the obtained ratio.
Accordingly, the difference between the values of the ratios can be increased even
though the volume of alcohol contained in the food to be heated is small. Even when
the value of the change rate of the volume of gaseous alcohol detected by the gas
sensor is small, that small value can be used for discrimination of the kind of food
as the ratio of the change rates taking a large value. Consequently, the food to be
heated can be reliably determined without error determination.
[0012] In a preferred form, the discriminating means includes comparing means for comparing
the value of the ratio obtained by the ratio operating means with a reference value
set for each kind of food, and the discriminating means discriminates the kind of
the food to be heated on the basis of results of comparison performed by the comparing
means. Consequently, the kind of the food to be heated can be reliably discriminated
by the discriminating means with a simplified arrangement.
[0013] In another preferred form, the microwave oven is further characterized by a weight
sensor detecting the weight of the food and setting means for setting a heating time
of the food on the basis of both the weight of the food detected by the weight sensor
and the results of determination of the determining means. In this arrangement, an
appropriate heating time can be determined on the basis of both the weight and the
kind of the food.
[0014] In further another preferred form, the microwave oven is further characterized by
a weight sensor detecting the weight of the food and detection time setting means
for setting a detection time on the basis of the weight detected by the weight sensor
and is characterized in that the change rate operating means performs the operation
on the basis of data of the volume of gaseous alcohol detected by the first gas sensor
and data of the volume of steam detected by the second gas sensor, both said data
being detected by the respective gas sensors upon lapse of the detection time set
by the detection time setting means after initiation of the heating operation. Consequently,
the kind of the food can be discriminated at an appropriate time according to the
weight of the food on the basis of the ratio of the change rates of the gaseous alcohol
and the steam detected by the first and second gas sensors respectively. In this arrangement,
the microwave oven may be further characterized by heating time setting means for
setting a heating time of the food on the basis of both the weight of the food detected
by the weight sensor and the results of determination of the determining means. In
this case, an appropriate heating time can be determined on the basis of both the
weight and the kind of the food.
[0015] In another aspect, the invention provides a method of determining food contained
in a heating chamber of a microwave oven by discriminating the kind of the food on
the basis of data of volumes of gaseous alcohol and steam detected by first and second
gas sensors respectively during a high frequency heating operation by heating means,
characterized by the steps of operating a rate of change in the gaseous alcohol on
the basis of data of the volume of gaseous alcohol detected by the first gas sensor
and a rate of change in the steam on the basis of data of the volume of steam detected
by the second gas sensor, operating a ratio of the obtained change rate of the gaseous
alcohol and the obtained change rate of the steam, and discriminating the kind of
the food on the basis of a value of the obtained ratio.
[0016] The step of discriminating the kind of the food may include steps of comparing the
value of the obtained ratio of the change rate of the gaseous alcohol and the change
rate of the steam with a reference value set for each kind of food and of discriminating
the kind of the food to be heated.
[0017] The invention may be further characterized by steps of detecting the weight of the
food by a weight sensor and of setting a detection time on the basis of the weight
detected by the weight sensor and characterized in that in the change rate operating
step, the operation is performed on the basis of data of the volume of gaseous alcohol
detected by the first gas sensor and data of the volume of steam detected by the second
gas sensor, both said data being detected by the respective gas sensors upon lapse
of the set detection time after initiation of the heating operation.
[0018] The invention will be described, merely by way of example, with reference to the
accompanying drawings, in which:
FIG. 1 is a block diagram showing an electrical arrangement of the microwave oven
of a first embodiment in accordance with the present invention;
FIG. 2 is a front view of the microwave oven with a door of the heating chamber eliminated;
FIG. 3 illustrates an alcohol sensor and a steam sensor provided in an exhaust path;
FIG. 4 is a graph showing variations in the rate of change of the detection signal
generated by the alcohol sensor with lapse of time;
FIG. 5 is a graph showing variations in the rate of change of the detection signal
generated by the steam sensor with lapse of time;
FIG. 6 is a graph showing variations in the ratio of the change rates with lapse of
time;
FIG. 7 is a flowchart of a heating program employed in the microwave oven of a second
embodiment;
FIG. 8 is also a flowchart of the heating program continuing from FIG. 7;
FIG. 9 is a graph showing variations in the rate of change of the volume of detected
alcohol emanating from the food where its weight W is below 450 g;
FIG. 10 is also a graph showing variations in the rate of change of the volume of
detected alcohol emanating from the food where 450≦W<680 g;
FIG. 11 is a graph showing the results of determination on the basis of the ratio
of the change rates; and
FIG. 12 is also a graph showing the results of determination on the basis of the difference
between the change rates.
[0019] A first embodiment of the invention will be described with reference to FIGS. 1 to
6. Referring first to FIG. 2 showing the appearance of the microwave oven, an outer
cabinet 1 defines a heating chamber 2 in its left-hand interior and a component chamber
(not shown) in its right-hand interior, as viewed in FIG. 2. A magnetron 3 (see FIG.
1), a cooling fan unit (not shown) and the like are provided in the component chamber.
The magnetron 3 is energized to supply microwaves into the heating chamber 2, so that
food contained in it is heated. The cooling fan unit comprises a cooling fan and a
fan motor (see FIG. 1).
[0020] The heating chamber 2 has a front opening and a door (not shown) closing and opening
the front opening. A rotational shaft 5 projects upwardly from the inner bottom of
the heating chamber 2. A turntable 6 on which the food to be heated is placed is detachably
mounted on the upper portion of the shaft 5. A turntable motor 7 (see FIG. 2) is provided
for rotating the shaft 5.
[0021] A weight sensor 8 is provided in the lower interior of the heating chamber 2 for
detecting, via the shaft 5, the weight of the food placed on the turntable 6. A rear
wall of the heating chamber has on its upper left-hand end an air exit 9 composed
of a number of through apertures. An exhaust path 10 extends from the air exit 9,
communicating with the outside of the outer casing 1. A first gas sensor or alcohol
sensor 11 highly sensitive to gaseous alcohol and a second gas sensor or steam sensor
12 highly sensitive to steam are disposed in the exhaust path 10, as shown in FIG.
3. The alcohol sensor 11 detects the gaseous alcohol and produces a detection voltage
V
A, and the steam sensor 12 detects the steam and produces a detection voltage V
G.
[0022] An operation panel 13 is provided on the front right-hand side of the outer casing
2, as viewed in FIG. 2. The operation panel 13 includes a display section 14 (see
FIG. 1) for displaying a heating time period, a heating mode, a cooking menu and the
like and an operation switch section 15 (see FIG. 1) having various switches for entering
the heating time period, heating mode, cooking menu, a heating start time and the
like. Each switch of the operation switch section 15 generates an operation input
signal when operated.
[0023] Referring now to FIG. 1 showing an electrical arrangement of the microwave oven,
a control circuit 16 comprises a microcomputer, memories and the like. A control program
for execution of the heating operation is previously stored in one of the memories.
The control circuit 16 serves as determining means, change rate operating means, ratio
operating means, comparing means, discriminating means and heating time setting means,
which means will be described later. The control circuit 16 has input terminals to
which the alcohol sensor 11, the steam sensor 12, the weight sensor 8 and the operation
switch section 15 are connected so that the detection signals and the operation input
signals are supplied to the control circuit 16. The control circuit 16 further has
output terminals connected to the display section 14 and drive circuits 3a, 4a and
5a further connected to the magnetron 3, the fan motor 4 and the turntable motor 7
respectively, so that the the magnetron 3, the fan motor 4, the turntable motor 7
and the display section 14 are controlled by the control circuit 16.
[0024] The operation of the microwave oven will now be described with reference to FIGS.
4-6. In the following description, Japanese miso soup and boiled rice are employed
as food to be heated. The miso soup contains an alcoholic component while the boiled
rice contains no alcoholic component.
[0025] The user puts either miso soup or boiled rice into the heating chamber 2 and then
closes the door of the heating chamber in the condition that power has been applied
to the microwave oven. Then, the control circuit 16 stands by for supply of the input
regarding selection of one cooking menu. When the cooking menu of "WARMING" is selected,
for example, the control circuit 16 supplies a display signal to the display section
14 so that an indication of the selected cooking menu is displayed. Furthermore, the
control circuit 16 operates to energize the magnetron 3, the fan motor 4 and the turntable
motor 7 via the respective drive circuits 3a, 4a, 5a. The control circuit 16 further
detects the weight of the food on the basis of the detection signal generated by the
weight sensor 8 and stores data of the detected weight in the memory. Based on the
detection voltages V
A and V
G produced by the respective alcohol and steam sensors 11, 12, the control circuit
16 obtains the respective maximum values V
Amax and V
Gmax while 40 seconds elapses after the initiation of the heating, and stores data of
these maximum values. These maximum values V
Amax, V
Gmax represent the condition that the detected volume of gas is the smallest.
[0026] Upon lapse of 40 seconds after the initiation of the heating, the control circuit
16 again inputs the data of the detection voltages V
A, V
G from the respective alcohol and steam sensors 11, 12. Based on the detection voltage
V
A and the maximum value V
Amax, the control circuit 16 obtains a change rate ΔA of the alcohol from the following
expression (1):
Also, based on the detection voltage V
G and the maximum value V
Gmax, the control circuit 16 obtains a change rate ΔG of the steam from the following
expression (2):
FIGS. 4 and 5 show variations in the values of the obtained change rates ΔA and ΔG
of the alcohol and the steam with lapse of time respectively.
[0027] The control circuit 16 then obtains a ratio r of the change rates ΔA and ΔG from
the following expression (3):
FIG. 6 shows variations in the obtained ratio r with lapse of time after the initiation
of the heating.
[0028] The ratio r obtained 40 seconds after the initiation of the heating is compared with
a threshold or a reference value whose data is previously stored in the memory so
that the determination is made as to which the food is, the miso soup or the boiled
rice. In this regard, since the difference between the ratios r in the cases of the
miso soup and the boiled rice is large, the discrimination between them can be reliably
made. More specifically, as understood from FIG. 6, the differences between the values
of the ratios r varying with laps of time with respect to the respective miso soup
and boiled rice are larger than those between the values of the change rates ΔA and
ΔG (see FIGS. 4 and 5) obtained on the basis of the detection voltages V
A, V
G produced by the alcohol and steam sensors 11, 12 respectively. Consequently, the
determination of the cooking menu can be reliably made without error determination
when the threshold is set at a medium value between the variations in the values of
the ratios r with respect to the respective miso soup and boiled rice.
[0029] Upon discrimination between the miso soup or the boiled rice in the manner as described
above, the control circuit 16 sets the heating time at 70 seconds in the case of the
miso soup while setting it at 35 seconds in the case of the boiled rice. The heating
operation is continued until each set heating time elapses. Upon lapse of the set
heating time, the control circuit 16 deenergizes the magnetron 3 and the turntable
motor 7, thereby completing the heating. At the same time, the control circuit 16
operates to display on the display section an indication indicative of completion
of the heating and to activate a buzzer (not shown) so that the user is informed of
completion of the heating. Subsequently, the control circuit 16 deenergizes the fan
motor 4 upon lapse of a period of time previously determined according to the heating
condition for the food, thereby completing the heating program.
[0030] According to the above-described embodiment, the ratios r of the change rates are
obtained and then compared with the threshold when the food is discriminated. Consequently,
since the threshold can be set readily and the food can be reliably discriminated,
the food can be cooked under an optimum heating condition.
[0031] FIGS. 7-12 illustrate a second embodiment of the invention. Difference between the
first and second embodiments will be described. FIGS. 7 and 8 show flowcharts explaining
a program for warming beverage. In the embodiment, Japanese saké and milk are warmed.
The control circuit 16 is provided with a function of setting a detection time on
the basis of the weight detected by the weight sensor 8, as will be described later.
The control circuit 16 obtains the heating time and executes the heating operation
in a manner as will be described later.
[0032] Upon application of the electric power to the microwave oven, the control circuit
16 executes an initializing process for initializing control data, flags and the like
(step S1). In this state, when the user puts the food into the heating chamber 2 and
closes its door, the control circuit 16 determines in the affirmative at step 52,
standing by for operation of any one of the cooking menu selecting key (step S3).
[0033] When the key for the beverage warming operation has been operated, the control circuit
16 advances to step S4 and then to step S5 where the indication of UNDER COOKING is
displayed on the display section 14, the chamber lamp is turned on, and the fan motor
4 and the turntable motor 7 are energized. Additionally, the control circuit 16 inputs
the detection signal indicative of the detection weight W of the food detected by
the weight sensor 8, storing the data of the detection weight W.
[0034] The control circuit 16 then starts to drive the magnetron 3 and sets at a built-in
timer a detection time according to the detection weight W, starting the timing operation.
For example, the timer is set at 45 seconds when the detection weight W is below 450
g while being set at 90 seconds when the detection weight W is 450 g or above. Thus,
the control circuit 16 sets at the built-in timer the detection time differentiated
according to the weight W of the food to be heated. The control circuit 16 inputs
the data of the volume of gaseous alcohol detected by the alcohol sensor 11 and the
data of the volume of steam detected by the steam sensor 12, each data being detected
upon lapse of the detection time set at the built-in timer. Subsequently, the control
circuit 16 obtains the maximum values V
Gmax and V
Amax of the detection voltages V
G and V
A produced by the steam sensors 12 and the alcohol sensor 11 respectively and stores
the data of these values until the time period set at the built-in timer elapses (steps
S7 to S10). When the door of the heating chamber 2 is opened before the time period
set at the timer elapses, the control circuit 16 determines in the affirmative at
step S7, resetting the display state of the display section 14 and then, driving the
fan motor 4 for 90 seconds (step S11). Subsequently, the control circuit 16 returns
to step S1.
[0035] The control circuit 16 then obtains by calculation the change rate ΔA of the gaseous
alcohol from the expression (1) on the basis of the detection voltage V
A produced by the alcohol sensor 11 and its maximum value V
Amax in the same manner as in the foregoing embodiment and further obtains the change
rate ΔG of the steam from the expression (2) on the basis of the detection voltage
V
G produced by the steam sensor 12 and its maximum value V
Gmax. Based on the obtained change rates, the control circuit 16 obtains the ratio r of
the change rates from the expression (3). Then, the control circuit 16 advances to
step S13 where it determines whether or not the value of the obtained ratio r is larger
than "12." When the value of the ratio r is larger than "12," the control circuit
16 determines in the affirmative at step S13, selecting the saké warming course and
operating the display section 14 to display the indication for the selected course
(step S14). The control circuit 16 obtains and sets the heating time for the saké
warming course in accordance with the detection weight W (step S15). On the other
hand, when determining in the negative at step S13, the control circuit 16 selects
the milk warming course and operates the display section 14 to display the indication
of the selected course (step S16). The control circuit 16 then advances to step S17
where the heating time for the selected course is obtained in accordance with the
detection weight W and is set. The heating time T (second) for the sake warming course
is obtained from the following expression (4):
and the heating time T (second) for the milk warming course is obtained from the following
expression (5):
Subsequently, the control circuit 16 subtracts the time currently indicated by
the built-in timer from the obtained heating time T to thereby obtain a remaining
heating time Ta (step S18). Further at step S18, the control circuit 16 sets a subtracting
timer (not shown) to the remaining heating time Ta and starts its timing operation.
The heating operation is executed until the remaining time Ta elapses (step S20).
When the door of the heating chamber 2 is opened in the middle of the heating operation,
the control circuit 16 determines in the affirmative at step S19 and interrupts the
timing operation of the subtracting timer and the operation of the magnetron 3 (step
S21). Thereafter, when the door is reclosed and the beverage warming key is operated,
the control circuit 16 determines in the affirmative at step S22, returning to step
S20, where the heating operation is restarted.
[0036] Upon completion of the timing operation of the subtracting timer, the control circuit
16 advances to step S20 where it determines in the affirmative, further advancing
to step S23. At step S23, the magnetron 3 is deenergized and simultaneously, the buzzer
for informing of completion of the heating is activated once and the chamber lamp
is turned off. When the sake warming course has been executed, the control circuit
16 advances to steps S24 and S25 in turn. At step S25, the fan motor 4 is driven for
10 minutes and subsequently, the program is completed.
[0037] The reference value takes "12" in the embodiment, as described above. The value is
based on the results of experiments made by the inventors. The inventors measured
the transition of deviation (1-ΔA) of the change rates ΔA of the detection voltages
V
A generated by the alcohol sensor 11 with respect to one cup of saké, one bottle of
saké, one bottle of saké with the bottle having an aluminum foil around its neck portion,
and one glass of milk in the case where the weight W is below 450 g. FIG. 9 shows
the results of the measurement. The inventors further measured the transition of deviation
(1-ΔA) of the change rates ΔA of the detection voltages V
A generated by the alcohol sensor 11 with respect to two cups of saké, two bottles
of sake, two bottles of saké with each bottle having an aluminum foil around its neck
portion, and two glasses of milk in the case where the weight W is 450 g or above
and below 680 g.
[0038] As understood from FIG. 9, the volume of gaseous alcohol detected by the alcohol
sensor 11 is small with respect to both of one bottle of saké with the bottle having
the aluminum foil around its neck portion and of one glass of milk in the case where
the weight W is below 450 g. Accordingly, discrimination cannot be exactly made between
these cases even when the detection of gaseous alcohol is performed 50 seconds after
the initiation of the heating, for example. On the other hand, the difference between
the change rates ΔG in both cases is not so large even though there is a small difference
between the volumes of steam in both cases. Consequently, when the change rate ΔG
of the volume of steam detected by the steam sensor 12 is subtracted from the change
rate A of the volume of gaseous alcohol detected by the alcohol sensor 11 and the
kind of food is determined on the basis of the resultant difference, as in the prior
art, there is only a slight difference between the resultant differences in the cases
of one bottle of saké with the bottle having the aluminum foil around the neck portion
and one glass of milk, as shown in TABLE 1, so that there is the possibility of an
error determination.
[0039] In the embodiment, however, when the ratio r of the change rates is obtained from
the expression (3), a large difference can be obtained between the cases of one bottle
of saké with the bottle having the aluminum foil and one glass of milk though the
deviation of the detection voltage V
G of the steam sensor 12 is small. TABLE 1 shows the differences obtained in this manner.
FIG. 11 shows the case where the discrimination has been made on the basis of the
ratio of the change rates with the discrimination reference value of "12" and FIG.
12 the case where the discrimination has been made on the basis of the difference
between the change rates with the discrimination reference value of "6."
TABLE 1
Kind of beverage (heating time) |
Sensor |
Detection data |
ΔA-ΔG |
r |
One cup of saké (45 sec.) |
Alcohol sensor |
18.8 |
18.1 |
27.0 |
Steam sensor |
0.7 |
Two cups of saké (90 sec.) |
Alcohol sensor |
49.9 |
47.3 |
19.0 |
Steam sensor |
2.6 |
One bottle of saké (45 sec.) |
Alcohol sensor |
12.05 |
11.7 |
34.0 |
Steam sensor |
0.35 |
Two bottles of saké (90 sec.) |
Alcohol sensor |
27.5 |
26.3 |
22.0 |
Steam sensor |
1.2 |
One bottle of saké with aluminum foil (45 sec.) |
Alcohol sensor |
2.0 |
1.9 |
20.0 |
Steam sensor |
0.1 |
Two bottles of saké with aluminum foil (90 sec.) |
Alcohol sensor |
21.6 |
21.1 |
43.2 |
Steam sensor |
0.5 |
One glass of milk (45 sec.) |
Alcohol sensor |
2.5 |
2.0 |
5.0 |
Steam sensor |
0.5 |
Two glasses of milk (90 sec.) |
Alcohol sensor |
4.1 |
3.1 |
4.1 |
Steam sensor |
1.0 |
[0040] According to the second embodiment, the rates of changes in the detection voltages
V
A, V
G generated by the respective alcohol and steam sensors 11, 12 are obtained and then
the ratio r of the change rates is obtained from the expression (3) in the same manner
as in the first embodiment, so that the discrimination is made as to which the food
to be heated is, saké or milk. Since either the saké warming course or the milk warming
course is set on the basis of the discrimination, the determination of the course
can be reliably made.
[0041] Furthermore, the control circuit 16 is arranged to switch the detection time for
input of the detection data from the alcohol and steam sensors 11, 12 between 45 and
90 seconds in the cases where the weight W detected by the weight sensor 8 is below
450 g and 450 g or above. Consequently, the food discriminating operation can be performed
at a suitable time in accordance with the detected weight.
[0042] Furthermore, the control circuit 16 is arranged to set the remaining heating time
Ta on the basis of the results of discrimination of the food and the weight W detected
by the weight sensor 8. Consequently, the appropriate heating time T can be set in
accordance with the kind and weight of the food to be cooked, which can provide for
an appropriate heating operation.
[0043] The foregoing disclosure and drawings are merely illustrative of the principles of
the present invention and are not to be interpreted in a limiting sense. The only
limitation is to be determined from the scope of the appended claims.
1. A microwave oven comprising heating means (3) high-frequency heating food, a first
gas sensor (11) detecting gaseous alcohol emanating from the food, a second gas sensor
(12) detecting steam emanating from the food, and determining means (16) for determining
the kind of the food on the basis of outputs of the respective sensors (11, 12), characterized
in that the determining means (16) comprises change rate operating means (16) for
operating a rate of change in the gaseous alcohol on the basis of data of a volume
of gaseous alcohol detected by the first gas sensor (11) and a rate of change in the
steam on the basis of data of a volume of steam detected by the second gas sensor
(12), ratio operating means (16) operating a ratio of the change rate of the gaseous
alcohol and the change rate of the steam each obtained by the change rate operating
means (16), and discriminating means (16) for discriminating the kind of the food
on the basis of a value of the ratio obtained by the ratio operating means (16).
2. A microwave oven according to claim 1, characterized in that the discriminating means
(16) includes comparing means (16) for comparing the value of the ratio obtained by
the ratio operating means (16) with a reference value set for each kind of food and
in that the discriminating means (16) discriminates the kind of the food to be heated
on the basis of results of comparison performed by the comparing means (16).
3. A microwave oven according to claim 1 or 2, characterized by a weight sensor (8) detecting
the weight of the food and setting means (16) for setting a heating time of the food
on the basis of both the weight of the food detected by the weight sensor (8) and
the results of determination of the determining means (16).
4. A microwave oven according to claim 1 or 2, characterized by a weight sensor (8) detecting
the weight of the food and detection time setting means (16) for setting a detection
time on the basis of the weight detected by the weight sensor (8) and characterized
in that the change rate operating means (16) performs the operation on the basis of
data of the volume of gaseous alcohol detected by the first gas sensor (11) and data
of the volume of steam detected by the second gas sensor (12), both said data being
detected by the respective gas sensors (11, 12) upon lapse of the detection time set
by the detection time setting means (16) after initiation of the heating operation.
5. A microwave oven according to claim 4, characterized by heating time setting means
(16) for setting a heating time of the food on the basis of both the weight of the
food detected by the weight sensor (8) and the results of determination of the determining
means (16).
6. A method of determining food contained in a heating chamber (2) of a microwave oven
by discriminating the kind of the food on the basis of data of volumes of gaseous
alcohol and steam detected by first and second gas sensors (11, 12) respectively during
a high frequency heating operation by heating means (3), characterized by the steps
of operating a rate of change in the gaseous alcohol on the basis of data of the volume
of gaseous alcohol detected by the first gas sensor (11) and a rate of change in the
steam on the basis of data of the volume of steam detected by the second gas sensor
(12), operating a ratio of the obtained change rate of the gaseous alcohol and the
obtained change rate of the steam, and discriminating the kind of the food on the
basis of a value of the obtained ratio.
7. A method according to clam 6, characterized in that the step of discriminating the
kind of the food includes steps of comparing the value of the obtained ratio of the
change rate of the gaseous alcohol and the change rate of the steam with a reference
value set for each kind of food and of discriminating the kind of the food to be heated.
8. A method according to claim 6 or 7, characterized by steps of detecting the weight
of the food by a weight sensor (8) and of setting a detection time on the basis of
the weight detected by the weight sensor (8) and characterized in that in the change
rate operating step, the operation is performed on the basis of data of the volume
of gaseous alcohol detected by the first gas sensor (11) and data of the volume of
steam detected by the second gas sensor (12), both said data being detected by the
respective gas sensors (11, 12) upon lapse of the set detection time after initiation
of the heating operation.