Method of food heating control by detecting liberated gas or vapor and temperature of food

摘要

A method of food heating control in which the heating time length ( tau o) from a time point (t1) when the food temperature changing with the heating thereof reaches a predetermined set value (T1) to a time point (t2) when the vapor or gas liberated by heating of the food begins to increase the humidity or gas concentration is used as a basis for automatically determining a subsequent heating time length ( tau R). Since the time period ( tau R) for the subsequent heating process is determined by the heating time from the time point when the food temperature reaches a predetermined set value to the time point when the humidity or gas concentration begins to increase (unlike in the prior art method in which the heating time from the start of heating to the time point when humidity begins to increase is used to determine the subsequent heating time), the error in the heating time which otherwise might be caused by the variation in the initial food temperature is obviated. Consequently, it is possible to determine the total heating time without it being substantially affected by the initial temperature of the food.