| 摘要 |
<p>An automatic control system for regulating the cooking process of a food product where it reaches the desired result respective of the initial temperature of the food product, its moisture content or quantity. The invention solves the problem by using the characteristic breakpoints (2, 3, 4, 5) that, whereby the adding of heat, occurs on one or two temperature curves (12, 13) obtained at different measuring points, when the temperature again rises after the temperature drop of the heat transportation medium after the insertion of the food product with a lower temperature than the heat transportation medium or when water transites from solid to liquid form (2, 3) and from liquid form to steam (4, 5).</p> |
