Abstract
The invention concerns a device (2) for simulating a food, comprising a sensor (9) for monitoring an internal parameter of the simulation device (2) and composed of a synthetic material (12) and an element (11). The proportions by mass of synthetic material (12) and element (11), as well as the type of synthetic material (12) and the type of liquid chosen, make it possible to mimic the behaviors of foods, in particular during cooking thereof and when they are subjected to temperature variations ranging from −20° C. to 110° C. According to the invention, the element (11) has a mass between 30% and 77% of a dry mass of the synthetic material (12). The invention is particularly suitable for meat foods comprising beef and/or poultry, but is suitable for any food for which the core cooking must be optimal, as is the case for foods preserved by freezing.
Claims
1. Device for simulating the thermophysical properties of a food, the simulation device comprising: a body formed by: at least one synthetic material, the at least one synthetic material being configured to be solid at a temperature of between −20° C. and 110° C.; and an element housed in the body, the element being liquid at ambient temperature; a sensor configured to measure data representative of a parameter of the body, the sensor being housed in the body.
2. Device for simulating a food according to claim 1, wherein the element is impregnated in the at least one synthetic material so as together to form an emulsion.
3. Device for simulating a food according to claim 1, wherein the sensor is a temperature sensor.
4. Device for simulating a food according to claim 1, wherein the at least one synthetic material comprises methylcellulose.
5. Device for simulating a food according to claim 1, wherein the element is between 70% and 80% of the dry mass of the at least one synthetic material.
6. Device for simulating a food according to claim 1, wherein the at least one synthetic material comprises silicon, the element being housed in a housing of the body.
7. Device for simulating a food according to claim 6, wherein the housing is divided into a plurality of cavities separated from one another by ribs.
8. Device for simulating a food according to claim 1, wherein the element comprises water.
9. Device for simulating a food according to claim 1, wherein the synthetic material comprises an additive in order to improve the thermal performance of the synthetic material.
10. Device for monitoring the cooking of a food comprising at least one simulation device according to claim 1, each simulation device being connected to a data acquisition station.
11. Device for monitoring the cooking of a food according to claim 10, wherein the data acquisition station comprises a data processing module, the data processing module being configured to process the data measured by a sensor of the simulation device.
12. Device for monitoring the cooking of a food according to claim 10, wherein the data acquisition station comprises a data indicator.
Description
[0074] Other characteristics and advantages will also become apparent through the description that follows on the one hand, and on the other hand a plurality of embodiments given by way of non-limiting indicative examples with reference to the accompanying diagrammatic drawings, in which:
[0075] FIG. 1 is a diagrammatic view of a device for monitoring the cooking of a food according to the second aspect of the invention in accordance with a first embodiment and comprising a simulation device according to the first aspect of the invention;
[0076] FIG. 2 is a diagrammatic view in transverse cross section of the simulation device according to the first aspect of the invention, in accordance with a first variant;
[0077] FIG. 3 is a diagrammatic view in transverse cross section of the simulation device according to the first aspect of the invention, in accordance with a second variant;
[0078] FIG. 4 is a diagrammatic view in transverse cross section of the simulation device according to the first aspect of the invention, in accordance with a third variant;
[0079] FIG. 5 is a diagrammatic view in longitudinal cross section of the simulation device according to the first aspect of the invention, in accordance with the third variant;
[0080] FIG. 6 is a diagrammatic view in longitudinal cross section of the simulation device according to the first aspect of the invention, in accordance with a fourth variant;
[0081] FIG. 7 is a diagrammatic view in longitudinal cross section of the simulation device according to the first aspect of the invention, in accordance with a fifth variant;
[0082] FIG. 8 is a diagrammatic view of a data acquisition station comprised in the device for monitoring the cooking of a food according to the second aspect of the invention;
[0083] FIG. 9 is a diagrammatic view of the device for monitoring the cooking of a food according to the second aspect of the invention in accordance with a second embodiment and comprising a plurality of simulation devices according to the first aspect of the invention;
[0084] FIG. 10 is a diagrammatic view of the device for monitoring the cooking of a food according to the second aspect of the invention in accordance with a third embodiment and comprising a plurality of simulation devices according to the first aspect of the invention.
[0085] Of course, the characteristics, variants and different embodiments of the invention may be associated with one another, in various combinations, provided that they are not incompatible or exclusive of one another. In particular variants of the invention may be envisaged that comprise only a selection of the characteristics described below isolated from the other characteristics described, if said selection of characteristics is sufficient to confer a technical advantage or to differentiate the invention relative to the prior art.
[0086] In particular, all the variants and embodiments described may be combined with one another if said combination is not in conflict in technical terms.
[0087] In the figures, elements common to more than one figure retain the same reference.
[0088] With reference to FIG. 1, the invention is shown in a first embodiment with a device 1 for monitoring the cooking of a food according to the second aspect of the invention. The monitoring device 1 comprises a simulation device 2 according to the first aspect of the invention connected by an electric wire 3 to a data acquisition station 4 of which an embodiment is described in FIG. 8.
[0089] The simulation device 2 comprises a body 5 which is placed on a cooking device 6. The body 5 takes the form of a cylinder mimicking the shape of a burger-type meat food. The body 5 thus comprises an upper face 7 and a lower face 8 opposite the upper face 7, the lower face 8 and the upper face 7 forming the bases of the cylinder, and being similar in shape and dimensions.
[0090] The body 5 is formed by at least one synthetic material 12 configured to be solid at a temperature of between −20° C. and 110° C. In other words, the at least one synthetic material 12 is solid both when frozen and when subjected to the heat of the cooking device 6. Moreover, the at least one synthetic material 12 is characterized by a dry mass.
[0091] The simulation device 2 comprises a sensor 9. The sensor 9 is configured to measure data representative of a parameter of the body 5, the sensor 9 being housed in the body 5 as shown in FIGS. 2 to 7. As shown in FIG. 1, the sensor 9 is a wired sensor which comprises a probe 10 housed in the body 5 as described in FIG. 3. The probe 10 is configured to measure a parameter of the body 5 and is connected electrically to the data acquisition station 4. In this particular case, the sensor 9 is a wired temperature sensor, provided with a probe 10 configured to measure a temperature of the body 5 of the simulation device 2. The temperature measured by the probe 10 is transmitted to the data acquisition station 4 in the form of an electric signal via the electric wire 3.
[0092] The body 5 of the simulation device 2 also comprises an element 11 housed in the body 5, as described in FIGS. 2 to 7. The element 11 is liquid at an ambient temperature of between 15° C. and 22° C. The element 11 advantageously has a mass of between 30% and 77% of the dry mass of the synthetic material 12.
[0093] The cooking device 6 takes the form of a griddle, and more particularly of a clam griddle. The clam griddle is configured to hold the foods between two cooking surfaces 13, 14, an upper surface 13 and a lower surface 14. During implementation of the clam-type cooking device 6, the two cooking surfaces 13, 14 are heated to temperatures that may reach 110° C. so as to cook both faces of the food simultaneously. In this particular case, the upper face 7 of the body 5 of the simulation device 2 according to the first aspect of the invention and the lower face 8 of said body 5 are both in contact with the cooking surfaces 13, 14, in contact respectively with the upper surface 13 and the lower surface 14.
[0094] When implementing the monitoring device 1 according to the second aspect of the invention. The data acquisition station 4 is arranged close to the cooking device 6 without however being positioned at the cooking surfaces 13, 14. The electric wire 3, which is positioned in part between the two cooking surfaces 13, 14 is thermally insulated to retain its electrical conductivity properties and maintain its integrity. For example, the electric wire 3 comprises a thermally insulating sheath.
[0095] FIG. 2, FIG. 3, FIG. 4, FIG. 5, FIG. 6 and FIG. 7 are illustrations in cross section of the simulation device 2 according to the first aspect of the invention in different embodiments. FIG. 2, FIG. 3 and FIG. 4 are each a transverse cross section along AA as shown in FIG. 1. FIG. 5, FIG. 6 and FIG. 7 are each a longitudinal cross section along BB as shown in FIG. 1.
[0096] FIG. 2 shows the body 5 of the simulation device 2 according to the first aspect of the invention and in a first embodiment. The body 5 is solid, in other words completely filled with the synthetic material 12. In this particular case, the at least one synthetic material 12 comprises methylcellulose impregnated by the element 11, in other words the element 11 is distributed in the at least one synthetic material 12, between the methylcellulose polymers so as to form an emulsion. For example, the element 11 comprises water, and corresponds to 76.4% of the dry mass of the synthetic material 12.
[0097] FIG. 2 shows the sensor 9 of the simulation device 2 according to the first aspect of the invention. The sensor 9 is a wireless sensor, associated with a wave transmitter 15 configured to transmit waves 36. The wireless sensor and the transmitter 15 are both rigidly connected to a chip 16. The chip 16 for its part is immobilized in the at least one synthetic material 12, in a central area 17 of the body 5, in other words equidistant between the upper face 7 of the body 5 and the lower face 8 of the body 5.
[0098] FIG. 3 shows the body 5 of the simulation device 2 according to the second aspect of the invention and in a second embodiment. The at least one synthetic material 12 is made of silicon. The body 5 comprises a housing 18 housing the element 11. The housing 18 is delimited by an upper region 19 of the upper face side 7 of body 5, a lower region 20 of the lower face side 8 of the body 5 and a peripheral region 21 of the body 5 which connects the upper region 19 of the body 5 and the lower region 20 of the body 5. The upper region 19 of the body 5, the lower region 20 of the body 5 and the peripheral region 21 of the body 5 are made of the synthetic material 12.
[0099] FIG. 3 shows a heat diffusion device 22 housed in the body 5 of the simulation device 2 according to the second aspect of the invention. Said heat diffusion device 22 takes the form of a metal device of the metal wafer type. The heat diffusion device 22 is housed in the at least one synthetic material 12 so as to be secured in the body 5 whatever the state of dilation of the body 5. The heat diffusion device 22 is, in FIG. 3, advantageously punched with holes 23 traversing the heat diffusion device 22 and distributed evenly on the surface thereof.
[0100] In FIG. 3, the sensor 9 is as described in FIG. 4 and reference should be made to the figure to understand and implement the invention. The sensor 9 is rigidly connected to the heat diffusion device 22 via the chip 16, which allows the sensor 9 to be kept centered in the body 5 of the simulation device 2 according to the second aspect of the invention.
[0101] FIG. 4 shows the body 5 of the simulation device 2 according to the second aspect of the invention and in a third embodiment. The body 5 comprises the housing 18 housing the element 11 and the at least one synthetic material 12 is made of silicon. The element 11 in this case completely fills the housing 18, but it should be understood that the housing 18 may also house a gaseous portion or a solid portion, such as particles, in order to improve the thermal conductivity of the body 5.
[0102] FIG. 4 shows that the body 5 also comprises a central region 24 made of the at least one synthetic material 12, positioned at the central area 17 of the body. The central region 24 connects the upper region 19 of the body 5 and the lower region 20 of the body 5 at the central area 17 of the body. The sensor 9 of the simulation device 2 according to the first aspect of the invention is rigidly connected to the central region 24 being sunk in the at least one synthetic material 12.
[0103] In FIG. 4, the sensor 9 of the simulation device 2 according to the first aspect of the invention is a wired sensor comprising the probe 10. The probe 10 is positioned at the core of the body 5, held by the central region 24. The electric wire 3 which is connected to the probe 10 traverses in part the housing 18 and in part the at least one synthetic material 12.
[0104] FIG. 5 shows the body 5 of the simulation device 2 according to the second aspect of the invention and in a fourth embodiment. Said fourth embodiment is provided with a wireless sensor 9 secured to the chip 16, with the wave transmitter 15 configured to transmit waves 36, and the chip 16 is immobilized in the central region 24 of the body 5. FIG. 5 shows a single housing 18 delimited by the peripheral region 21 of the body 5.
[0105] FIG. 6 shows the body 5 of the simulation device 2 according to the second aspect of the invention and in a fifth embodiment. Said fifth embodiment is provided with a wired sensor 9 immobilized in the central region 24 of the body 5. FIG. 6 shows the housing 18 divided into a plurality of cavities 25 separated from one another by ribs 26. Each rib 26, made of the synthetic material 12, connects the central region 24 of the body 5 to the peripheral region 21 of the body 5, and also connects the upper region 19 of the body 5 to the lower region 20 of the body 5, which are not visible owing to the viewing angle. Therefore, each cavity 25 is independent of the other cavities 25 in being closed, and encloses a portion of the element 11. In this particular case, the ribs 26 are distributed in a regular star shape, such that the cavities 25 have equivalent volumes, for equivalent thermal conductivity. The number of cavities 25 may vary.
[0106] FIG. 7 shows the body 5 of the simulation device 2 according to the second aspect of the invention and in a sixth embodiment. Said sixth embodiment is provided with the wired sensor 9 immobilized in the central region 24 of the body 5. FIG. 7 shows a housing 18 divided into a plurality of cavities 25 separated from one another by ribs 26. Each rib 26, made of the synthetic material 12, is concentric with the central region 24 such that the cavities 25 correspond to concentric annular areas. Each rib 26 connects the upper region 19 of the body 5 to the lower region 20 of the body 5, which are not visible owing to the viewing angle. Therefore, each cavity 25 is closed and encloses a portion of the element 11. In this particular case, the distribution of the ribs 26 is regular, such that the cavities 25 have volumes that increase from the central region 24 to the peripheral region 21, for optimized thermal conductivity.
[0107] FIG. 8 is a diagrammatic view of the data acquisition station 4 comprised in the monitoring device 1 according to the second aspect of the invention.
[0108] The data acquisition station 4 comprises a data processing module 27, shown diagrammatically and transparently by dotted lines, the data processing module 27 being configured to process data measured by a sensor 9 of the simulation device 2, not shown here. As it stands, the sensor 9 is a wired sensor provided with an electric wire 3 connected to the data acquisition station 4 by connectors 28 of said data acquisition station 4. In the example shown in FIG. 8, four electric wires 29 are connected to four connectors 28. It will therefore be understood that this type of data acquisition station 4 is configured to be connected electrically to at least four simulation devices 2 according to the first aspect of the invention.
[0109] Each connector 28 of the data acquisition station 4 is connected electrically to the data processing module 27 of the data acquisition station 4 by an electric connection 37 internal to said data acquisition station 4.
[0110] The data acquisition station 4 comprises two data indicators 30, 31: an indicator light 30 and a value display 31. The data indicator 30, 31 which is a luminous indicator 30 is shown in FIG. 8 as comprising three light sources 32, for example LED light sources.
[0111] The data processing module 27 is configured to manage these data indicators 30, 31 via an internal electric network 33 of said data acquisition station 4.
[0112] The data acquisition station 4 also comprises a switch 34 used to cut or re-establish an electric power supply in the monitoring device 1 according to the second aspect of the invention.
[0113] FIG. 9 and FIG. 10 show two embodiments that differ from the first embodiment described in FIG. 1. In these two embodiments, the device 1 for monitoring the cooking of a food according to the second aspect of the invention comprising a plurality of simulation devices 2 according to the first aspect of the invention. These configurations allow the same data acquisition station 4 to be shared for taking a plurality of simultaneous measurements. Moreover, the cooking surface 13 of the cooking device 6 may be heated heterogeneously. It is therefore sensible to implement a plurality of simulation devices 2 at different points of the cooking surface 13 of the cooking device 6, for example in the center and at the periphery of the cooking surface 13.
[0114] For the same embodiment shown in FIG. 9 or in FIG. 10, the simulation devices 2 are identical in nature, specifically, in FIG. 9 the simulation devices 2 each comprise a wired sensor 9, and in FIG. 10 the simulation devices 2 each comprise a wireless sensor 9.
[0115] FIG. 9 shows nine simulation devices 2 according to the first aspect of the invention arranged in a network. Only one of the nine simulation devices 2 according to the first aspect of the invention is directly connected to the data acquisition station 4. The other simulation devices 2 according to the first aspect of the invention are indirectly connected to the data acquisition station 4. Whether direct or indirect, the connection is wired and depends on the electric wire 3 of the wired sensor 9.
[0116] FIG. 10 shows five simulation devices 2 according to the first aspect of the invention distributed on the cooking surface 13 of the cooking device 6. All are provided with a wireless sensor 9 connected by waves 36 to the same data acquisition station 4 which comprises a wave receiver 35.
[0117] To sum up, the invention relates to a device 2 for simulating a food comprising a sensor 9 that allows monitoring of an internal parameter of the simulation device 2, made of at least one synthetic material 12 and an element 11. The proportions by mass of synthetic material 12 and element 11, and also the type of synthetic material 12 and the type of liquid chosen, allow the behaviors of the foods to be mimicked, in particular during the cooking thereof and when said foods are subjected to temperature variations ranging from −20° C. to 110° C. According to the invention, the element 11 has a mass of between 30% and 77% of a dry mass of the synthetic material 12. The invention is particularly suited to meat foods comprising beef and/or poultry, but is suitable for any food for which the core cooking must be optimal, as is the case for foods preserved by freezing.
[0118] Of course, the invention is not limited to the examples that have just been described and numerous adaptations may be made to said examples without departing from the framework of the invention. In particular, the different characteristics, shapes, variants and embodiments of the invention may be associated with one another in various combinations provided that they are not incompatible or exclusive of one another. In particular, all the variants and embodiments described above may be combined with one another.
