PROCEDIMENTO PER LA DETERMINAZIONE DI UN PARAMETRO DI COTTURA A PARTIRE DA SOSTANZE LIBERATE DA UN PRODOTTO DI COTTURA ED APPARECCHIO DI COT

PROCEDIMENTO PER LA DETERMINAZIONE DI UN PARAMETRO DI COTTURA A PARTIRE DA SOSTANZE LIBERATE DA UN PRODOTTO DI COTTURA ED APPARECCHIO DI COT

The cooking of food is controlled in response to the sensing of a liquid substance released by the food during cooking. Liquid substances released by food 6 during cooking are sensed by a sensor 9. The sensor may detect temperature, pH, electrical conductivity, optical properties, smell or the react...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: GREINER MICHAEL, HUFNAGEL KATHARINA, JURGENS ANDREA
Format: Patent
Sprache:ita
Schlagworte:
BLASTING
DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
HEATING
LIGHTING
MECHANICAL ENGINEERING
OTHER DOMESTIC STOVES OR RANGES
RANGES
VENTILATING
WEAPONS
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Beschreibung
Zusammenfassung:The cooking of food is controlled in response to the sensing of a liquid substance released by the food during cooking. Liquid substances released by food 6 during cooking are sensed by a sensor 9. The sensor may detect temperature, pH, electrical conductivity, optical properties, smell or the reaction to enzymes. Cleaning of the cooking apparatus may be controlled in response to such measurements.