WEIGHT DETECTION METHOD USING HUMIDITY SENSOR IN OVENS AND THE SYSTEM THAT IMPLEMENTS IT.

Abstract

This invention reduces the weight of dough-based foods cooked in convection ovens by reducing the humidity inside the oven. calculates via sensors and automatically adjusts cooking parameters based on this data. It offers a method for setting 5 parameters and a system for implementing it. Humidity sensors inside the oven, It estimates the weight of food by monitoring changes in moisture content during the cooking process. This data is used to control the oven's temperature, time, and cooking mode. Thus, By improving the cooking quality of the food, problems such as burning, undercooking, and insufficient leavening are minimized. The invention makes the cooking process more efficient and ensures high cooking quality.

Description

1 TARIFF WEIGHT DETECTION METHOD USING HUMIDITY SENSOR IN OVENS AND ITS IMPLEMENTATION. SYSTEM TECHNICAL FIELD The present invention modifies the cooking processes in convection ovens used in kitchens. It relates to the expansion of structural and functional features for inspection. The present invention is more than 5 Specifically, during baking processes in convection ovens, the humidity sensor. a method for optimizing the cooking process by utilizing data and the cooked product by enabling the calculation of the weight of dough-based foods and applying this information to baking attributes. It refers to a system and method used in its adjustment. PREVIOUS TECHNIQUE 10 There are quite a few cooking technologies used in kitchens today. Significant advancements and changes have occurred. Among these technological changes, the most recent ones are... Over the years, it has become widespread in both home and professional kitchens. Examples include equipping the convection ovens used with different sensor configurations. With the increasing popularity of gastronomic culture today, the time spent in kitchens has also increased by 15%. This is increasing. In parallel, with this, the number of recipes that can be prepared in ovens is also increasing. Its usage is increasing rapidly. The basic oven structure consists of a shell in which the food is placed, a heater, and a fan to distribute air. It consists of a body and a user interface. The body has a lid during the heating process. By minimizing heat transfer to the external environment, it provides efficient heating. 20 It is being shut down in order to be able to perform this. In the traditional ovens used in the current technique Users select the cooking mode, temperature, and time from the interface to begin cooking. Continuous technological advancements in the industry and increasing consumer demands have led to a trend towards dough-based foods. Baking in ovens has made the processes more complex and delicate. These processes, It has a great influence on the quality and taste of dough-based foods, and is also commercially important. 25 This is a critical factor for success. In this context, the baking processes of dough-based foods are fundamental. One of the components is the quantity or weight of the food. When cooking dough-based foods... Cooking temperature, cooking mode, and cooking time are the most critical factors shaping cooking quality. These are the parameters. How these parameters are adjusted directly depends on the quantity, or weight, of the food. It is related to. Therefore, if the weight of dough-based foods can be measured, the cooking process parameters can be determined. 30 It can be adjusted in the most optimal way. This improves the quality of cooking. For dough-based foods... cooking quality depends on factors such as the temperature, mode, and cooking time at which the cooking takes place. It depends. In traditional bakeries, these parameters are manually adjusted according to the weight of the food. It is adjusted. However, burning can occur, especially when cooking in very small or very large quantities. 2 Problems such as food being undercooked or raw are frequently encountered. The correct weight of the food... The inability to determine the desired cooking characteristics, such as leavening or surface crispness, This leads to it being impossible. To date, there is no system that directly measures the weight of food using sensors inside the oven. It is not used. Existing ovens calculate weight based on humidity level measurement. 5 This prevents consistency in cooking quality. Furthermore, Manual adjustments increase the risk of errors and require constant monitoring throughout the cooking process. It requires. Application number BR102013033162A2, which is a document relating to the known state of the art. The document describes a mechanical system capable of measuring the mass of objects placed on a support surface. A shelf is proposed as a component on which the product will be placed. For this purpose, the aforementioned The support surface is generally flexible relative to the structural frame, depending on the items placed on it. It is possible to provide movement. Furthermore, at least one window and at least one scale are required; Here, the position of the shelf relative to the scale depends on the flexural movement of the support surface. They are replaced together, where 15 of the general items placed on the support surface of the shelf are replaced. At least one parameter related to its mass is shown by the position indicator on the scale. In patent EP0209101B1, another document relating to the prior art, weighing in a heating oven equipped with a heating apparatus, food is placed on a tray in a heating chamber. The weight of the substance is conveyed by the Roberval mechanism, and the conveyed weight is weighed by the weighing apparatus. The heating oven is measured by heating, and the heating level is adjusted in response to the measured weight of the food item. It controls the duration, heating power, etc. According to patent number EP0173855B1, another document in the known art, the proposed heating method... The device consists of a housing with a reservoir and a door to close the reservoir. It includes a power supply that provides heating energy. It's designed to detect when the door is closed. A door closing sensor is available. A food item is placed in the hopper on a flexible support at 25°. It is placed on a vertically movable tray, so that the tray holds the food. It can oscillate at a frequency determined by the weight of the material. The enclosure, when the door is closed... It can be constructed to transmit a blow to the table at that moment, or alternatively, the door In response to its closure, the devices are provided that will cause the table to oscillate at a certain frequency. The table's oscillation is converted into an electrical signal, and the power supply activates it according to the specified weight. Determining the weight of the foodstuff by a control circuit that monitors its source. It is analyzed for this purpose. According to another existing technical document, patent number US6911635B2, it is proposed A cooking apparatus consists of a cooking cavity to hold the food to be cooked and the food itself. It includes a rotating unit for turning while being supported. The rotating unit rotates on the bottom surface of the cooking cavity 35 3 cooking by being rotated by at least one cylinder that is in rolling contact with it It is placed inside the cavity. When the rotating unit rotates, it is temporarily removed by the cylinder. a portion of the cooking cavity along the cylinder's path is pressurized. A weight sensor is installed. When pressure is applied to the weight sensor by the cylinder... The weight sensor generates a load output signal according to the pressure level and sends it to the weight sensor in cylinder 5. It produces an unloaded output signal when no pressure is applied. A control unit loads the signal. It calculates the difference between the output signal and the no-load output signal, and assigns the difference to the weight of the food. It transforms. According to another existing technical document, the international application WO0023769A1, it stands out. A weight sensing device, a suppression section, and suppression 10 for a microwave oven. defined by a pair of vertically rising protruding sections located at either end of the part It has a fixing bracket with a lower wall, and side ends with a pair of protruding sections. a pair of side walls formed as an integrated unit and extending upwards from it, an electrode plate mounted on the pressure part of the fixing bracket and fixed to its upper surface A PCB containing a fixed electrode plate and an elastically movable electrode plate 15 a projection in the form of a fixed beam, with a predetermined gap between them an elastically movable electrode plate supported on its parts, fixation a rotating support that mounts to the top of its bracket and holds a food tray. a motor assembly and capacitance value that determines the weight of the items. The microcomputer proposes. The motor assembly has an elastically movable electrode plate 20 It elastically lowers the capacitance in proportion to the weight of the objects, thus reducing a certain capacitance value. It changes. According to another existing technical document, patent number JP4774336B2, it is proposed microwave oven, load transmission shaft that takes the load of the tray, a load transmission shaft mounted on a flanged cap, a falling edge section placed around the flange portion of the flanged cap, 25 a substrate section covering the lower part of the load transmission shaft and the load transmission shaft a top plate with a hole for insertion and the area around the hole in the top plate that forms a rising part inside the falling edge portion fitted to the flange portion of the flanged cover It has a weight sensor located on the edge. A document relating to the prior art, according to patent number EP0567813B1, states that in ovens, 30 a cooking chamber, especially for measuring humidity in fan-assisted cooking ovens, another space containing a cooling fan and separated from the first space by a partition wall. An arrangement containing a gap exists. This arrangement passes through the partition wall in question and made of highly heat-conducting metal, the ends of which are inserted into the cooking cavity and the separated cavity respectively. It includes a body made of metal. The arrangement also includes a heat sink attached to the end of the said metal body. absorbent and, respectively, to measure the temperatures of the two ends in question and the cooking cavity. 4 There are three adapted temperature sensors. These sensors also support microprocessor tools. When the water vapor condensation temperature is reached at the end of the metal casing in question, inside the furnace... information about the temperatures they measured to enable them to determine the moisture content of the air. It is connected to a microprocessor device to provide this. According to another patent, EP2615375B1, 5 can be detected by means of a lambda probe (8). By determining the oxygen content inside the cooking chamber, the oxygen level and moisture content are identified. A type of oven is described. The appliance, for example an oven, consists of a cooking chamber and a cooking area. It has sensors that detect the characteristics of the cooking chamber. One of the sensors is located inside the cooking chamber. It extends and a lambda probe, i.e., a temperature sensor, a hydrocarbon sensor and / or a soot sensor is inserted. The sensor is selected from among resistive sensors. The device measures oxygen content by the probe at 10°C. It is designed to determine the oxygen content of the cooking chamber in which it is measured, using the moisture content test. The device determines the moisture content in the cooking chamber based on the probe's separation process. It was established to determine this. According to another patent, EP0701388B1, via a lambda probe (8) By determining the oxygen content inside the cooking chamber, the oxygen level and moisture content can be determined. 15 A type of oven is described. The appliance, for example an oven, consists of a cooking chamber and a cooking area. It has sensors that detect the characteristics of the cooking chamber. One of the sensors is located inside the cooking chamber. It extends and a lambda probe, i.e., a temperature sensor, a hydrocarbon sensor and / or a soot sensor is inserted. The sensor, specifically the resistive sensor, is selected. The device measures the oxygen content by the probe. It is designed to determine the oxygen content of the moisture content in the cooking chamber where it is measured. 20 The device determines the moisture content in the cooking chamber based on the probe's separation process. It was established to determine this. Given the current state of technology, this is important for baking dough-based foods. food is processed by effectively controlling attributes such as temperature, mode, and cooking time. There is no solution that eliminates the need for manual adjustment based on weight. 25 It will go beyond traditional ovens and incorporate humidity sensor and weight detection technology. A solution is needed that will increase quality, reliability, persistence, and efficiency in the cooking process. It is heard. OBJECTIVES OF THE INVENTION One of the aims of the invention is to determine the weight of a furnace by measuring its humidity. It is to propose a determination mechanism. Another purpose of the invention is to determine weight by measuring the moisture content in the oven. The aim is to propose an oven system in which the cooking parameters are adjusted as a result of the process. Another purpose of the invention is to analyze the contents of dough-based food products being baked in the oven. Temperature, which affects the quality of the cooking process due to humidity and real-time weight measurement, is 35. a method and system that can effectively control attributes such as duration and mode to place. Another purpose of the invention is to prevent burning that can occur during the baking process of dough-based foods. Or, to develop a baking system and method that eliminates the problem of undercooked food. BRIEF DESCRIPTION OF THE DRAWINGS 5 The figures described below demonstrate the advantages over the known state of the art. Weight using oven humidity sensor data, summarized and later detailed. The aim is to provide an example of the perception method and system. The drawings are restrictive in terms of the scope of protection defined in the claims. It should not be interpreted as referring to the technical specifications in the description, but rather the scope of the claims in question is 10 It should not be applied simply in interpretation. Figure 1: Top view of a cooking device according to an application of the present invention. It is the appearance. Figure 2: Front perspective view of a cooking device according to an application of the present invention. Figure 3: Sensor unit contained in a cooking device proposed according to the present invention. It is a perspective view. Figure 4: Sensor unit contained in a cooking device proposed according to the present invention. It looks like it's been blown up. Figure 5: A cooking device proposed according to the present invention and the base contained in the device. It is a schematic representation of the relationships between the components. 20 Figure 6: Humidity sensor implemented by a cooking device proposed according to the present invention. This is a flowchart showing the algorithmic steps of the weight sensing method. DETAILED DESCRIPTION OF THE INVENTION Below are the components included in the invention description to help you better understand the invention. The parts shown in the figures are individually numbered, and each numbered part has 25 The explanation is shown below. 10) Cooking Appliance (Oven) 11) Cooking Chamber (Cavitation) 12) Body 13) Ceiling 30 14) Control Unit 15) Heater 16) Circulation Fan 6 17) User Interface 18) Humidity Sensor System 19) Humidity Sensor Block 20) Humidity Sensor Block Measuring Tip 21) Humidity Sensor Fan 5 22) Humidity Sensor NTC-1 23) Humidity Sensor NTC-2 24) Plastic Holder 25) Humidity Sensor Insulation Silicone 26) Cooking System 10 27) Sensor System 28) Oven Control Unit 29) Interface Unit 30) Timer Control Unit 31) Algorithmic step 1 15 32) Algorithmic step 2 a. Algorithmic control 2 b. Algorithmic step 2 iteration 33) Algorithmic step 3 a. Algorithmic control 3 20 b. Algorithmic step 3 iteration 34) Algorithmic step 4 a. Algorithmic control 4 b. Algorithmic step 4 iterations 35) Algorithmic step 5 25 36) Algorithmic step 6 37) Algorithmic step 7 According to the principles in this invention, baking dough-based foods in convection ovens is particularly important. a method that enables precise measurement of food weight during the process and this method A device is proposed that implements the oven (10) with 30 placed inside. Humidity sensors (18, 19) continuously measure the ambient humidity during cooking. These sensors, It detects the water vapor produced when food is cooked. According to the current invention, the control paradigm on which the proposed method and system are based is still developing. It is based on data processing-based weight calculation of the food: From moisture sensors (18, 19, 22, 23) The data received, other factors such as temperature inside the oven (10), air flow and cooking time 35 It is processed with the help of an algorithm for the purpose of monitoring the humidity level. 7 These changes indicate a loss of water in the food and consequently a change in weight. This data... The estimated weight of the food is calculated using this method. According to the invention, the proposed solution is cooking. This estimated weighting of attributes and parameters aims to obtain optimal results. It relates to the adjustment based on the data obtained. The weight calculation is derived from the data acquired. Based on this, the oven (10) temperature, cooking mode and cooking time are automatically adjusted. 5 This prevents the food from burning or remaining raw during cooking, and ensures the desired result. The cooking quality is reliably achieved. This application is intended for dough-based foods. It can also be applied to animal-based foods such as fish and meat. Based on the weight calculation of the present invention, the operating regime of the furnace (10) in real time It monitors and updates. The system continuously monitors moisture data during cooking. It tracks and dynamically updates cooking parameters based on weight changes. This This ensures that optimum cooking conditions are maintained throughout the cooking process. The solution proposed by the present invention is the main cooking appliance used for cooking food (10) This is done within a convection oven. The heat and humidity inside the oven (10) It performs the cooking process by controlling the levels. The oven has a cooking compartment (10) which is 15 The cooking chamber (11) is the compartment in which the food is cooked. Effective heat and air circulation. It forms the main area where the cooking process takes place, distributed in this way. The oven in question (10) A ceiling (13) structure is located above the cooking chamber (11) which contains heat and air It is one of the components that directs its circulation. According to the present invention, the proposed system will change the operating regime and quantitative parameters of the furnace (10) to 20 It contains a control unit (14) which is an electronic unit that manages the heat, cooking time and humidity. by processing information such as data from its sensors (18, 19) the operation of the oven (10) It is configured to regulate the heat in the cooking chamber (11) by a heating element (15). by ensuring that the temperature inside the oven (10) reaches the required level and constant It ensures that it stays in place. A circulation fan (16) contained in the oven (10) ensures that the oven stays in place. (10) ensures air circulation inside and allows heat to be distributed evenly throughout the cooking chamber (11). It helps and improves cooking quality. According to the present invention, the proposed system includes a user interface (17) as part of the oven (10) It contains the user panel, which is the panel through which the user can control the oven's (10) cooking settings. The interface (17) is a 30 where parameters such as heat, time and cooking mode can be adjusted manually. It is the human-machine interface. According to the present invention, the proposed system includes at least one humidity sensor (18) within the oven (10). This sensor (18) will continuously measure the humidity level in the cooking chamber (11). It is structured and the data it obtains is analyzed through the method proposed in the present invention to analyze food. It is used to estimate its weight. The humidity sensor (18) is a humidity sensor block (19) 35 8 It is contained and maintained by. The humidity sensor block (19) measures the humidity in the cooking chamber (11). a sensor that detects the level and makes precise measurements and transmits the data to the control unit (14) It includes a tip (20). A humidity sensor fan (21) circulates the air in the area where the humidity sensor is located. This ensures accurate humidity measurements. Humidity suggested according to at least one application. A humidity sensor within sensor structures is an NTC (Negative Temperature Coefficient) 5 is a sensor (22), and a second humidity sensor (22) with the same feature is also another This is suggested based on the application. According to the present invention, the proposed method and the system in which it is applied have at least one According to the application, the cooking device (10) that is the subject of the invention is the materials to be cooked on it. a cooking chamber (11) with a cooking surface in which it is placed, cooking chamber (11) 10 a box-shaped body (12) surrounding, open at the front, located on the body (12) and a device containing electronic components that allow the cooking process to be controlled The control unit (14) is located on the body (12) and controls the humidity inside the cooking chamber. It includes a humidity sensor that detects the amount accurately and continuously. This developed... The humidity sensor basically works based on the heat transfer mechanism on the sensor itself. 15 The actual moisture content of the food placed in the cooking system (26) inside the oven (10). It measures the humidity in a timely manner via the humidity sensor (18). The sensor system (27) the calculation is a function of the amount of moisture released inside the cooking chamber (11) It is carried out. The calculation is sent to the furnace control unit (28). Furnace control Unit (28) is oven 20 according to the moisture content with the decision mechanism explained in detail below. It calculates the weight of the food inside. Then, based on this calculation, the oven... The information is transmitted from the control unit (28) to the interface unit (29). The interface unit (29) then transmits the cooking information. Sets the temperature and cooking mode optimally according to the weight of the food, using a timer. It transmits this information for the cooking time to the control unit (30). Finally, the timer control unit (30) calculates the cooking time and transmits it back to the interface unit (29) and the cooking process is 25 is started. The cooking process is automatically terminated and the user is notified from the interface unit (29). Information is provided. The detailed flow and conditions of this algorithm are shared in the image below. According to at least one application of the present invention, a specially structured one in this regard The method proposed includes algorithmic steps to be performed by the control unit (28). This algorithmic method is being used. According to the first step of this algorithmic method, the initial humidity value at time t0 is 30. The Rh0 value is measured and recorded. A second step follows this, over time... At a point t1 corresponding to the progression, the Rh1 value is measured as a humidity value. This is recorded. As can be understood from this, the indices in the time symbols and the indices in the humidity symbols are recorded. The matching of the indices indicates the relationship between the measured value over time. These two measured values... Rh1 is compatible with both Rh0 and RhLim1, a predetermined first limit humidity value of 35. They are compared if Rh1 is both greater than Rh0 and greater than or equal to RhLim1, 9 The process then moves to the stage where the Rh2 value, as a humidity value at a given time (t2), is measured and recorded. But if the comparison results differ from what is stated here, then further in time... At some point, time t1, the process returns to the Rh1 sampling step. After the stage where the Rh2 value is measured and recorded as a humidity value at a time t2 Another comparison stage has been defined. According to this comparison stage, 5 are measured. The recorded Rh2 is both Rh1 and a predetermined second limit humidity value, RhLim2. It is compared with Rh2, which is a condition that it must be both greater than Rh1 and greater than or equal to RhLim2. Then, the process moves to the stage where the Rh3 value, as a humidity value at a given time t3, is measured and recorded. But if the comparison results differ from what is stated here, then further in time... At some point, the Rh2 sampling step is resumed at time t2. 10 After the stage where the Rh3 value is measured and recorded as a humidity value at a time t3 Another comparison stage has been defined. According to this comparison stage, by measurement... The recorded Rh3 is compared in magnitude to Rh2, which is the moisture content at time t2. Rh3 If, as a condition, Rh3 value is greater than Rh2, then the recorded Rh3 value is a humidity value at a time t3. It is preserved. However, if the comparison results differ from those stated in this way, 15 At a later point in time, at time t3, the Rh3 sampling step is repeated. By utilizing the recorded and stored humidity values, between the recording periods... The rate of change of humidity over the past period is calculated. According to these calculations, from time t0... Rate1 represents the rate of change in humidity during the time elapsed until time t1, and Rate1 represents the humidity change from time t1 to time t2. Rate2 is the rate of change value, and Rate3 is the rate of change value of humidity during the time from time t2 to time t3. These values ​​have been determined and their calculations are performed according to the following formulas: In the formulas given above, the coefficients k1, k2 and k3 are respectively 25. They correspond to predetermined first, second, and third correction coefficients. These Based on the values, the last step in the algorithmic method in the current invention is the most The weight subtraction calculation is performed in a few iterations. In this step, the weight The calculation is performed according to the following formula: In the formulas given above, the coefficients A1, A2, and A3 are respectively pre-defined. corresponding to defined primary, secondary and tertiary weighting function coefficients They do so. Again, in the same formula, k4 is a predetermined weight calculation. It is the calibration coefficient. This flow represents the change in measured humidity values ​​over time. It corresponds to the steps of a method for determining ratios and changes over time. In addition to enabling effective analysis of moisture values, it also allows for weight calculation. available. According to an application of the present invention, a control unit (14), a cooking chamber (11), a 5 A cooking appliance (10) with a circulation fan (16) and a user interface (17) It is driven. The feature of this device is that it controls the amount of moisture inside the cooking chamber (11). configured to measure at intervals and transmit the measured values ​​to the control unit, at least Another feature of this device is that it contains a humidity sensor system (18). the control unit (14) must check at least one of the humidity sensor systems (18) at certain intervals 10 By measuring and transmitting the humidity measurement values, a cooking chamber (11) is being cooked By calculating the weight of the foodstuff, the operating regime of the cooking appliance (10) is constantly adjusted. It is designed to be monitored. According to an application of the present invention, the presented cooking appliance has at least one humidity level. The sensor system (18) includes at least one humidity sensor block (19). At least one according to the application 15 The humidity sensor block (19) contains a sensor with a negative temperature coefficient (22, 23). According to an application of the present invention, the cooking device presented contains at least one of the aforementioned elements. The humidity sensor system (18) includes a fan (21). Depending on at least one application, The cooking appliance (10) contains an interface unit (29) and the oven control unit (14, 28) 20 It is structured. However, the said cooking appliance has a timer control unit (30) It includes the interface unit (29) and this timer control unit (30) with at least one cooking setting. It is structured in a way that will allow for oversight in this regard. .

Claims

11 REQUESTS 1) A control unit (14, 28), a cooking chamber (11), a circulation fan (16) and a It is a cooking appliance (10) which includes a user interface (17), and its feature is, Measure and control the humidity level inside the cooking chamber (11) at regular intervals. At least one humidity sensor system configured to transmit measurement values ​​to the unit 5 (18) to contain, and the control unit in question (14, 28), at least one of the humidity sensor systems in question (18) Using the humidity measurement values ​​it transmits by measuring at certain intervals, in the cooking chamber (11) By calculating the weight of the food being cooked, the operation of the cooking device (10) It is designed to constantly monitor the regime. 10 2) The cooking appliance (10) conforming to Claim 1, and having at least one humidity sensor. The system (18) must contain at least one humidity sensor block (19). 3) The cooking appliance (10) conforming to claims 1 and 2, and having the characteristic of having at least one humidity The sensor block (19) contains a sensor (22, 23) with a negative temperature coefficient. 4) A cooking appliance (10) that meets any previous requirement and has a feature of at least 15 a humidity sensor system (18) includes a fan (21). 5) The cooking appliance (10) that conforms to any previous request and whose feature is the cooking appliance in question. The device (10) contains an interface unit (29). 6) The cooking appliance (10) that is suitable for any previous request, and its feature is the oven in question. Based on at least one calculation result of the control unit (14, 28), the interface unit in question is 20 (29) is that it is structured in a way that will control it. 7) The cooking appliance (10) that conforms to any previous request and whose feature is the cooking appliance in question. The device contains a timer control unit (30). 8) The cooking device (10) that is suitable for any previous request and whose feature is the interface in question. unit (29) of the said timer control unit (30) with regard to at least one cooking setting 25 It is structured in a way that allows for control. 9) A control included in a cooking appliance that contains at least one humidity sensor unit. This is a method applicable by unit (14, 28) and includes the following steps; A humidity value t0 is determined to be used as a reference starting point. Immediate measurement and recording of Rh0 humidity value (31), 30 Measuring and recording an Rh1 humidity value at a later point t1 in time (32), 12 By checking the conditions Rh1 > Rh0 and Rh1 ≥ RhLim1, if Rh1 is greater than Rh0 and if Rh1 exceeds the specified RhLim1 limit, proceed to the next step (32a), if these conditions If this is not possible, the t1 value should be increased by one tx and the Rh1 value should be measured again to adjust the step. repetition (32b), Measuring and recording an Rh2 humidity value at a later point t2 (33), 5 By checking the conditions Rh2 > Rh1 and Rh2 ≥ RhLim2, if Rh2 is greater than Rh1 and if Rh2 exceeds the specified RhLim2 limit, proceed to the next step (33a), if these conditions If this is not possible, the t2 value should be increased by one ty and the Rh2 value should be measured again to determine the step. repetition (33b), Measuring and recording an Rh3 humidity value at a later point t3 (34), 10 Checking if the Rh3 > Rh2 condition is present, and if Rh3 is greater than Rh2, proceeding to the next step. Continuation of the stage (34a), if this condition is not met, the value of t3 is one tz increasing the Rh3 value and repeating the step by measuring the Rh3 value again (34b), Rate1, Rate2 and Rate3 ratio values ​​are k1 * (Rh1 - Rh0) / (t1 - t0), k2 * (Rh2 - Calculation according to the formulas Rh1) / (t2 - t1) and k3 * (Rh3 - Rh2) / (t3 - t2) (35), where k1 is 15 k2 and k3 are the predetermined first, second, and third correction coefficients. Calculation of weight according to the formula (A1 * Rate1 + A2 * Rate2 + A3 * Rate3) * k4 (36), where A1, A2 and A3 are the primary, secondary and pre-defined weight calculation functions. are the tertiary coefficients and k4 is a predetermined weight calculation calibration. is the coefficient, 20 at least one cooking regime parameter according to the calculated weight value inspection. 10) A method that conforms to Request 9, and its feature is the interface unit (29) as an additional step. It includes a step to inform the user through this process.

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