Abstract
A measuring probe includes a measuring tip embodied for insertion into a food. Accommodated in the measuring tip is a thermocouple to determine a (core) temperature of the food, an energy storage unit to supply the measuring probe with electrical energy, and a light source to output a light signal as a function of the (core) temperature of the food determined by the thermocouple.
Claims
1. A measuring probe, comprising: a measuring tip embodied for insertion into a food; a thermocouple accommodated in the measuring tip and designed to determine a (core) temperature of the food; an energy storage unit accommodated in the measuring tip and designed to supply the measuring probe with electrical energy; and a light source accommodated in the measuring tip and designed to output a light signal as a function of the (core) temperature of the food determined by the thermocouple.
2. The measuring probe of claim 1, further comprising a light guide receiving the light signal and guiding the light signal from the light source in the measuring tip along a longitudinal direction of the measuring probe to an end of the measuring probe, which end faces away from the measuring tip.
3. The measuring probe of claim 2, wherein the light guide is rectangular.
4. The measuring probe of claim 2, wherein the light guide is square.
5. The measuring probe of claim 2, wherein the light guide is designed to receive the light signal via a coupling-in surface.
6. The measuring probe of claim 2, wherein the light guide has a cross-sectional surface which changes over the longitudinal direction of the measuring probe.
7. The measuring probe of claim 2, wherein the end facing away from the measuring tip includes a coupling-out surface via which the light signal is output to a surrounding area of the measuring probe.
8. The measuring probe of claim 7, wherein the coupling-out surface is embodied as a scatter surface and outputs the light signal in an omnidirectional manner at the end facing away from the measuring tip.
9. The measuring probe of claim 1, wherein the light source is designed to output a plurality of said light signal with different wavelengths.
10. The measuring probe of claim 1, further comprising a plurality of said light source designed to output light signals of different wavelength.
11. The measuring probe of claim 1, further comprising a light-sensitive element designed to receive optical control signals for controlling the measuring probe.
12. The measuring probe of claim 11, wherein the light-sensitive element is a photodiode.
13. The measuring probe of claim 1, further comprising a control apparatus accommodated in the measuring tip and receiving from the thermocouple an input variable commensurate with the (core) temperature of the food for conversion of the temperature into an output signal.
14. A system, comprising: a measuring probe designed for insertion into a food and including a light source designed to output a light signal as a function of a (core) temperature of the food; and a cooking appliance including an optical detector designed to detect the light signal, and an evaluation unit designed to convert the light signal detected by the optical detector into display and/or control signals for the cooking appliance.
15. The system of claim 14, wherein the optical detector is a camera.
16. The system of claim 14, wherein the cooking appliance includes a microwave generator, said measuring probe including a measuring tip embodied for insertion into the food and including a thermocouple accommodated in the measuring tip and designed to determine a (core) temperature of the food, an energy storage unit accommodated in the measuring tip and designed to supply the measuring probe with electrical energy, and an energy converter designed to convert microwaves generated by the microwave generator into electrical energy and to feed the electrical energy into the energy storage unit of the measuring probe, said light source of the measuring probe being accommodated in the measuring tip and outputting the light signal as a function of the (core) temperature of the food determined by the thermocouple.
17. A method for preparing a food, the method comprising: detecting a (core) temperature of the food via a measuring probe; outputting with the measuring probe a light signal based on the (core) temperature of the food; detecting the light signal by a cooking appliance; and outputting the (core) temperature of the food by the cooking appliance and/or adjusting a preparation parameter by the cooking appliance as a function of the detected light signal.
Description
BRIEF DESCRIPTION OF THE FIGURES
[0050] FIG. 1 is a view of a measuring probe according to the invention;
[0051] FIG. 2 is an enlarged sectional view of a measuring tip of the measuring probe;
[0052] FIG. 3 is a schematic view of a light guide in a first embodiment;
[0053] FIG. 4 is a first transparent view of the light guide in the first embodiment;
[0054] FIG. 5 is a second transparent view of the light guide in the first embodiment with a beam progression with a first light source;
[0055] FIG. 6 is a third transparent view of the light guide in the first embodiment with the beam progression with the first light source and a second light source;
[0056] FIG. 7 is a schematic view of the light guide in a second embodiment with four light sources;
[0057] FIG. 8 is a schematic view of the light guide in a second embodiment with three light sources and a light-sensitive element;
[0058] FIG. 9 is a schematic view of a light guide tip in a third embodiment with a multiplicity of light sources and a light-sensitive element;
[0059] FIG. 10 is a schematic view of a light guide in a fourth embodiment;
[0060] FIG. 11 is a schematic view of a light guide in a fifth embodiment;
[0061] FIG. 12 is a schematic view of a system according to the invention; and
[0062] FIG. 13 is a flowchart of a method for preparing food.
DESCRIPTION OF THE EXEMPLARY EMBODIMENTS
[0063] Exemplary embodiments of the present disclosure are described below on the basis of the associated figures.
First Exemplary Embodiment
[0064] FIG. 1 shows a measuring probe 2 with a measuring tip 4, a shaft 6 and a light-emitting tip 8. The measuring probe 2 has an essentially pencil-shaped outer geometry. The shaft 6 has a round (circular) cross-sectional surface at right angles to a longitudinal extension of the measuring probe 2. Starting from the shaft 6, the measuring tip 4 tapers in the shape of a (pointed) cone. The light-emitting tip 8 is embodied at an end of the measuring probe 2 or of the shaft 6 facing away from the measuring tip 4. The light-emitting tip 8 is embodied in particular in a domed shape. The shaft 6 and the measuring tip 4 are advantageously embodied from metal or a high-temperature-resistant plastic. The shaft 6 and the measuring tip 4 can advantageously be embodied in one (material) piece.
[0065] FIG. 2 shows the measuring tip 4 in a section parallel to the longitudinal extension of the measuring probe 2. The measuring tip 4 contains a thermocouple 10, which is provided and embodied to determine a temperature of a medium/substance/object located around the outside of the measuring tip 4. When the measuring probe 2 is used in accordance with its intended purpose, the medium is specifically a food (cf. 38 in FIG. 12). Furthermore, a control apparatus 12 and an energy storage unit 14 are embodied in the measuring tip 4. The temperature determined by the thermocouple 10 is entered as an input variable into the control apparatus 12. The control apparatus 12 converts the temperature into an output signal. The measuring tip 4 also contains a light source, which is an LED 16 in the exemplary embodiment shown here. The output signal generated by the control apparatus 12 is output by the LED 16 as a light signal. Here, the LED 16 is arranged such that it inputs the light signal into a light guide 20 substantially vertically via a coupling-in surface 18. The light guide 20 extends along a center fiber of the measuring probe between the measuring tip 4 and the light-emitting tip 8. The light-emitting tip 8 is embodied in one material piece with the light guide 20. In other words, the light-emitting tip 8 is an integral part of the light guide 20.
[0066] FIG. 3 and FIG. 4 show the light guide 20 in a first embodiment, wherein the light guide 20 has a substantially rectangular, in particular square, cross-sectional surface. FIG. 3 shows the light guide 20 here in a perspective view. FIG. 4 shows the light guide 20 in a partially transparent view. In the first embodiment, the light guide contains two coupling-in surfaces 18 arranged in a gable-roof-shaped manner. The coupling-in surfaces 18 are embodied in an end of the light guide facing toward the measuring tip 4 in an installed state. An end of the light guide facing away from the coupling-in surfaces 18 is embodied as the dome-shaped light-emitting tip 8. Expressed differently, lateral surfaces 22 of the light guide 20 converge in a punctiform manner at the light-emitting tip 8.
[0067] FIG. 5 shows the light guide 20 in the partially transparent view from FIG. 4, wherein the light signal 24 is input from the LED 16 into the light guide 20 via the coupling-in surface 18. The light signal 24 is reflected by means of a total reflection on the inside of the lateral surfaces 22 of the light guide 20 and guided along the longitudinal direction of the light guide. The light-emitting tip 8 is a coupling-out surface of the light guide 20, via which the light signal 24 is output to a surrounding area. To ensure that the light signal 24 is output as evenly as possible at the light-emitting tip 8, the light-emitting tip 8 is roughened. Expressed differently, the light-emitting tip 8 has a roughened surface. The coupling-in surface 18 can also optionally have a roughened surface.
[0068] FIG. 6 shows the light guide 20 in the partially transparent view from FIG. 4. This differs from FIG. 5 in that two LEDs 16 are arranged on the light guide 20. Expressed more precisely, one LED 16 is arranged on each of the two coupling-in surfaces 18 of the light guide 20 which are arranged in a gable-roof-shaped manner. The two LEDs 16 differ in terms of their wavelength. Expressed differently, the two LEDs 16 differ in terms of their light color. As a result of an additive color mixing in the light guide 20, more than two (light) colors can be output at the light-emitting tip 8.
[0069] FIG. 7 shows the light guide 20 in a second embodiment. The light guide 20 differs from the first embodiment in that it has four coupling-in surfaces 18. Here, the coupling-in surfaces 18 are arranged in a pyramid shape and converge at a point on a center fiber of the light guide. In the exemplary embodiment shown in FIG. 7, an LED 16 is assigned to each of the coupling-in surfaces 18. The four LEDs 16 differ in terms of their wavelength and their light color. One of the four LEDs 16 is red in color, one of the four LEDs 16 is green in color, and one of the four LEDs 16 is blue in color. With these three colors, as a result of the additive color mixing in the light guide 20 each color of an RGB color space can be output at the light-emitting tip 8. The fourth LED 16 emits infrared light or alternatively UV light.
[0070] Alternatively, three LEDs 16 and three coupling-in surfaces 18 arranged in a pyramid shape can be embodied on the light guide.
[0071] FIG. 8 shows the light guide 20 from FIG. 7. The fourth LED 16 in FIG. 7 is however replaced by a light-sensitive element in the form of a photodiode 26. The photodiode 26, based on control light signals from a surrounding area of the measuring probe 2, outputs a lighting-dependent electrical current or a lighting-dependent resistance, on the basis of which the control apparatus 12 of the measuring probe 2 can be controlled. The control light signal from the surrounding area is guided through the light guide 20 to the photodiode 26. Here, the control light signal enters the light guide 20 via the light-emitting tip 8 and exits the light guide 20 via the coupling-in surface 18.
[0072] FIG. 9 shows a tip of the light guide 20 in a third embodiment. The light guide 20 has a circular cross-sectional surface. In other words, the light guide 20 has an essentially cylindrical geometry. The light guide in the third embodiment has precisely one coupling-in surface 18, which is embodied in the shape of a (pointed) cone on an end section of the light guide. LEDs 16 in the shape of a (circular) ring are advantageously embodied about the coupling-in surface 18. Alternatively, in the third embodiment too, one of the LEDs can be replaced by a photodiode 26.
[0073] FIG. 10 shows the light guide 20 in a fourth embodiment, wherein the light guide 20 in the fourth embodiment, in particular with regard to the coupling-in surfaces 18 and the light-emitting tip 8, corresponds to the light guide 20 of the second embodiment. The light guide 20 in the fourth embodiment contains a constriction 28. In other words, the light guide 20, or the cross-sectional surface of the light guide 20, tapers in the fourth embodiment. This constriction 28 is embodied on one side in the fourth embodiment; this means that the constriction 28 is embodied by a substantially wedge-shaped clearance in the light guide 20. The clearance provides a space between the light guide 20 and the shaft 6 of the measuring probe 2. Further electronic components, for example a (further) cooking compartment thermocouple which monitors a temperature of the cooking compartment, can be embodied in the clearance.
[0074] FIG. 11 shows the light guide 20 in a fifth embodiment, wherein the light guide 20 in the fifth embodiment, in particular with regard to the coupling-in surfaces 18 and the light-emitting tip 8, corresponds to the light guide 20 of the second embodiment Like the light guide 20 of the fourth embodiment, the light guide 20 of the fifth embodiment contains the constriction 28. In contrast to the fourth embodiment, the constriction 28 is embodied symmetrically in the light guide 20. In other words, each cross-sectional surface of the light guide 20 is symmetrical to the center fiber of the light guide 20 which runs at right angles to the cross-sectional surface.
[0075] FIG. 12 shows a system according to the invention comprising the measuring probe 2 and a cooking appliance 30. The cooking appliance 30 contains an oven muffle 32, which surrounds a cooking compartment 34. A carrier for food to be cooked is embodied in the cooking compartment 34 in the form of a baking sheet 36. A food 38 being prepared in the cooking appliance 30 is positioned on the baking sheet 36. The measuring probe 2 is inserted in the food 38. In particular, the measuring tip 4 is inserted fully in the food 38. The light-emitting tip 8 protrudes from the food 38 in a lighthouse-like manner. An optical detector is embodied on a top side of the oven muffle 32 in the form of a camera 40 pointing into the cooking compartment 34 of the cooking appliance 30. The measuring probe 2 emits the light signal 24 via the light-emitting tip 8, which light signal is detected/ascertained by the camera 40. An evaluation unit 42 of the cooking appliance 30 converts the light signal 24 detected by the camera 40 into display and/or control signals for the cooking appliance 30. The display signals are transmitted to a display apparatus 44 of the cooking appliance 30 and output via the display apparatus 44. The display signals can relate for example to a current core temperature of the food 38 or an (estimated) residual preparation time of the food. The control signals can change preparation parameters of the cooking appliance 30. The preparation parameters can relate for example to a cooking compartment temperature or a cooking program.
[0076] In an alternative embodiment not shown, the optical detector can be embodied on a side wall or on a rear wall or on a door of the cooking compartment.
[0077] In a further alternative embodiment not shown, more than one optical detector can be embodied in the cooking compartment.
[0078] In a further alternative embodiment not shown, the cooking appliance can contain a microwave generator which emits microwaves into the cooking compartment.
[0079] FIG. 13 describes an exemplary food preparation process in a system according to the invention. In a first step, the measuring probe detects the core temperature of the food. In a second step, the measuring probe encodes the core temperature into a light signal, which the measuring probe outputs. The cooking appliance uses a suitable sensor system to detect the light signal in a third step and decodes the core temperature of the food encoded in the light signal in a fourth step. The decoded core temperature of the food is output by the cooking appliance in a fifth step. In addition, the cooking appliance compares the core temperature with a stored setpoint value. The setpoint value can be stored in a database in the cooking appliance and/or in a network to which the cooking appliance is connected. Alternatively or additionally, the setpoint value can be entered or adjusted by a user. If the cooking appliance establishes that the setpoint value has not yet been reached, the process starts from the beginning. If the cooking appliance establishes that the setpoint value has been reached, the cooking appliance adjusts preparation parameters in a final step.
[0080] The cooking appliance can optionally subtract a delta from the setpoint value in order to prevent control overswings of the core temperature of the food during preparation.
[0081] The cooking appliance can also optionally adjust the preparation parameters even if the setpoint value has not yet been reached. For example, the cooking appliance can adjust the preparation parameters if a detected actual preparation progression does not match a stored setpoint preparation progression.
[0082] Alternatively or additionally, the cooking appliance can output a ready alarm signal when the setpoint value is reached.
[0083] Alternatively or additionally, the cooking appliance can output a ready soon alarm signal shortly before the setpoint value is reached.
[0084] Both the ready alarm signal and ready soon alarm signal can be an acoustic and/or an optical alarm signal.
[0085] Alternatively or additionally, the measuring probe can output the ready alarm signal and/or the ready soon alarm signal via the light-emitting tip.
[0086] Alternatively, the preparation process can take place without the comparison of the core temperature with the setpoint value, instead outputting only the determined core temperature.
[0087] The preparation parameters can relate for example to a cooking compartment temperature.
[0088] A repetition frequency of the process can depend on the determined core temperature and/or on a temperature delta between the determined core temperature and the setpoint value. Accordingly, the process can be carried out less frequently at lower core temperatures or with a larger temperature delta than at higher core temperatures or with a smaller temperature delta.
