阅读说明：本技术 用于确定炸油和/或炸脂肪品质的炸油和/或炸脂肪传感器 (Fried oil and/or fat sensor for determining fried oil and/or fat quality ) 是由 S·斯塔尔曼 M·闵采尔 M·格茨 于 2018-03-19 设计创作，主要内容包括：本发明涉及一种用于确定炸油和/或炸脂肪品质的炸油和/或炸脂肪传感器(1),包括导体结构(2),所述导体结构在近端上固定地与电子部件(5)连接,其中,导体结构(2)具有内导体(6)和外导体(7),所述内导体和外导体彼此同轴地设置并且这两者在近端上固定地与电子部件连接,其中,内导体(6)在至少一个自由端部上为了补偿基于温度的机械应力而沿轴向方向相对于外导体(7)可运动地引导。(The invention relates to a frying oil and/or frying fat sensor (1) for determining the quality of frying oil and/or frying fat, comprising a conductor structure (2) which is fixedly connected to an electronic component (5) at a proximal end, wherein the conductor structure (2) has an inner conductor (6) and an outer conductor (7) which are arranged coaxially with respect to one another and which are fixedly connected to the electronic component at the proximal end, wherein the inner conductor (6) is guided on at least one free end in a movable manner in the axial direction relative to the outer conductor (7) in order to compensate for temperature-dependent mechanical stresses.)

1. A frying oil and/or fat sensor (1) for determining the quality of frying oil and/or fat, comprising a conductor structure (2), an electronic component (5) arranged on a proximal end portion (3) of the conductor structure, wherein the conductor structure (2) has an inner conductor (6) and an outer conductor (7) which are arranged coaxially with respect to one another, characterized in that the inner conductor (6) is guided movably in the axial direction on at least one of its ends, in particular for compensating for temperature-induced mechanical stresses.

2. The frying oil and/or frying fat sensor (1) according to claim 1, wherein the inner conductor (6) is guided at an end which is guided movably in the axial direction by means of a floating bearing (8) which is supported only radially by means of said floating bearing, and/or the inner conductor (6) is guided movably relative to the outer conductor (7) at the movably guided end.

3. The frying oil and/or frying fat sensor (1) as claimed in claim 1 or 2, wherein the inner conductor (6) is connected at its proximal end to the electronic component (5) via a fixed bearing (9) in a positionally fixed manner and is guided at its distal end in a movable manner in the axial direction, preferably the inner conductor (6) is tapered in a fixing region (10) of the fixed bearing (9) into a mandrel (11) and the inner conductor (6) is fixedly connected to the electronic component (5) via the mandrel (11) by means of a fixing element (12).

4. Frying oil and/or fat sensor (1) according to one of the preceding claims, characterized in that the frying oil and/or fat sensor (1) is designed as a capacitive sensor, wherein the capacitance between the inner conductor (6) and the outer conductor (7) can be measured in relation to the quality of the oil and/or fat, and the oil and/or fat forms a dielectric whose dielectric constant is related to the service life of the oil and/or fat.

5. Frying oil and/or fat sensor (1) according to one of the preceding claims, characterized in that the frying oil and/or fat sensor (1) has a measuring space (13) in which a measuring channel (14) is formed between the outer conductor (7) and the inner conductor (6), which measuring channel is designed such that, when the frying oil and/or fat sensor (1) is in use, oil and/or fat flows through in the radial direction and/or in the axial direction, preferably the inner diameter of the measuring channel (14) in the inflow direction (15) is wider than the inner diameter of the measuring channel (14) which extends perpendicular to the inflow direction (15).

6. frying oil and/or fat sensor (1) according to one of the preceding claims, wherein the measuring space (13) has an inlet opening (16) and an outlet opening (17), wherein the measuring space (13) is designed such that, when the frying oil and/or fat sensor (1) is in use, oil and/or fat flows through the inlet opening (16) into the measuring channel (14) and is discharged from the measuring space (13) at the outlet opening (17).

7. Frying oil and/or fat sensor (1) according to one of the preceding claims, characterized in that the frying oil and/or fat sensor (1) has a first insulating element (18) on the distal end (4) of the conductor structure and a second insulating element (19) on the proximal end (3) of the conductor structure, which electrically separate the outer conductor (7) and the inner conductor (6) from one another.

8. Frying oil and/or fat sensor (1) according to one of the preceding claims, characterized in that the floating bearing (8) is formed by a first insulating element (18) on the distal end (4) of the conductor arrangement and/or that the first insulating element is fixed on the distal end of the outer conductor (7).

9. Frying oil and/or fat sensor (1) according to one of the preceding claims, characterized in that the first insulating element on the distal end (4) of the conductor structure consists of plastic or ceramic and/or the second insulating element on the proximal end (3) of the conductor structure consists of plastic or ceramic.

10. Frying oil and/or fat sensor (1) according to one of the preceding claims, characterized in that the outer conductor (7) is fixedly connected with its proximal end to the electronic component (5) by means of a fixed bearing (9).

Technical Field

The invention relates to a frying oil and/or fat sensor for determining the quality of frying oil and/or fat, comprising a conductor structure, electronic components arranged on a proximal end of the conductor structure, wherein the conductor structure has an inner conductor and an outer conductor which are arranged coaxially with respect to one another.

Background

Such frying oil and/or frying fat sensors for determining the quality of the frying oil and/or frying fat are known and are used to regularly check the quality of the oil and/or fat used for frying food several times. This can be done, for example, by means of a capacitive sensor, the measured capacitance of the oil and/or fat changing in dependence on its service life.

Previously known frying oil and/or fat sensors of the type mentioned at the outset, however, have the disadvantage that, on account of the high operating temperatures in the oil and/or fat bath, for example, an elongation, in particular a change in length, of the different materials used of the conductor electrodes and/or other components can occur. In this way, the inner conductor can change its position relative to the position of the outer conductor, for example, on the basis of temperature-induced mechanical stresses. As a result, an unintentional change in the distance between the outer conductor and the inner conductor occurs, which changes the capacitance of the measuring capacitor and thus leads to an increased interference with the capacitance measurement.

Disclosure of Invention

It is therefore an object of the present invention to provide a frying oil and/or frying fat sensor with improved use properties.

To solve this object, the features of claim 1 are proposed according to the invention. In particular, according to the invention, to solve this problem, it is proposed in a frying oil and/or fat sensor of the type mentioned at the outset that the inner conductor is guided on at least one of its ends so as to be movable in the axial direction, in particular in order to compensate for temperature-induced mechanical stresses. The length of the inner conductor also changes if temperature-induced material changes occur on the basis of high operating temperatures in the oil and/or fat bath, which may sometimes exceed 200 ℃. By means of the movable support in the axial direction, the inner conductor can be extended and/or retracted in the axial direction, whereby its measured distance to the outer conductor is not influenced on the basis of temperature-induced mechanical stresses. This makes it possible to avoid increased interference in the measurement of the frying oil and/or fat quality by means of capacitive sensors.

In this case, it can be particularly expedient for the inner conductor to be guided at an end guided movably in the axial direction by a floating bearing, which is supported only radially by the floating bearing. The floating bearing makes it possible to guide the inner conductor axially movably in both directions, but the inner conductor cannot move in the radial direction. This ensures that the diameter of the measuring channel between the inner conductor and the outer conductor is constant. Alternatively or in addition thereto, it may therefore be expedient for the inner conductor to be guided movably relative to the outer conductor at the movably guided end.

According to a particularly advantageous embodiment, it can be provided that the inner conductor is connected at its proximal end to the electronic component in a positionally fixed manner via a fixed bearing and is guided at its distal end in an axially movable manner. This enables a stable construction of the frying oil and/or frying fat sensor, but compensates for the material stresses. In this case, it can be particularly expedient for the inner conductor to be tapered into a mandrel in the fixing region of the fixing bearing and for the inner conductor to be fixedly connected to the electronic component by means of a fixing element via the mandrel. The frying oil and/or fat sensor can thus be designed particularly stably in order to avoid damage even in the event of improper use. In this way, the frying oil and/or fat sensor can be subjected, for example, to a fall or similar impact from the height of the table without damage.

As already mentioned above, it can be particularly advantageous if the frying oil and/or frying fat sensor is designed as a capacitive sensor, wherein a capacitance between the inner conductor and the outer conductor can be measured which is dependent on the quality of the oil and/or fat, which forms a dielectric whose dielectric constant is dependent on the service life of the oil and/or fat. Over the life of the productIncrease in dielectric constant or electric power quantity ε_rThe oil quality and/or the fat quality can be determined directly by measuring the capacitance between the inner conductor and the outer conductor.

In order to be able to achieve a measurement of the capacitance which is as accurate as possible and which is also not influenced by large suspensions and particles in the oil and/or fat, it can be expedient if the frying oil and/or fat sensor has a measurement space in which a measurement channel is formed between the outer conductor and the inner conductor, which measurement channel is designed such that, when the frying oil and/or fat sensor is used, oil and/or fat flows through in the radial direction and/or in the axial direction. In order to be able to avoid deposits in the measuring channel which adversely affect the measurement, it can be expedient for the inner diameter of the measuring channel in the inflow direction to be wider than the inner diameter of the measuring channel which extends perpendicular to the inflow direction. The inflow direction can extend here in particular perpendicularly to the longitudinal axis of the conductor arrangement. Such a design furthermore has the advantage that many measurements can be carried out without regular maintenance, because, unlike tubular measuring channels, blockages are less formed on the basis of the particular geometry of the channels, since oil and/or fat can flow through the measuring channel not only in the radial direction but also in the axial direction.

It can be particularly expedient if the measuring space has an inlet opening and an outlet opening, wherein the measuring space is designed such that, when the frying oil and/or frying fat sensor is in use, oil and/or fat flows through the inlet opening into the measuring channel and is discharged from the measuring space at the outlet opening. It may also be expedient to form at least one inlet opening to the measurement channel and at least one outlet opening from the measurement channel on the outer electrode, preferably wherein the inlet opening and/or the outlet opening of the measurement space and the outer electrode are aligned flush with one another. In this case, it can be particularly advantageous if the inlet opening and/or the outlet opening of the measuring space and/or of the outer electrode, which is preferably designed as a longitudinal slit, extends over the entire length of the outer electrode. In this way, a particularly uniform oil and/or fat flow through the measuring channel can be achieved in the radial direction and/or in the axial direction. In order to be able to increase the signal strength of the measurement signal, it can be provided that the inlet opening and/or the outlet opening of the measurement space and/or the outer electrode is formed by a longitudinal slot which extends only over a partial length of the conductor structure and/or the outer electrode. This improves the signal/noise characteristics, so that a smaller amount of interference is decisive. The longitudinal slot, which is limited to a partial length, furthermore has the advantage that less work time is required for production, as a result of which the production costs are reduced. Preferably, the inlet opening and the outlet opening of the measuring space and/or of the outer electrode are arranged at different ends of the conductor arrangement. Furthermore, a compromise may be envisaged in which, instead of longitudinal slots, a plurality of individual bores are designed as inlet and/or outlet openings in the form of successive rows of bores. As stable and relatively uniform a design of the wall as possible is thereby possible, which improves the measurement quality and at the same time results in little manufacturing costs for its manufacture.

In order to avoid unintentional currents between the inner conductor and the outer conductor, it may be expedient for the fat and/or oil fried sensor to have a first insulating element on the distal end of the conductor structure and a second insulating element on the proximal end of the conductor structure, wherein the two insulating elements electrically separate the outer conductor and the inner conductor from one another, respectively.

A particularly advantageous embodiment can provide that the floating bearing is formed by a first insulating element on the distal end of the conductor arrangement. Alternatively or additionally, it may be particularly expedient for the first insulating element to be fixed on the distal end of the outer conductor. This enables a particularly robust design of the frying oil and/or frying fat sensor.

In order to ensure the functionality of the frying oil and/or fat sensor also at high oil and/or fat temperatures, it can be expedient if the insulating element on the distal end of the conductor structure is made of plastic or ceramic and/or the second insulating element on the proximal end of the conductor structure is made of plastic or ceramic.

In order to be able to improve the robustness of the frying oil and/or frying fat sensor even further, it may be expedient for the outer conductor to be connected with the electronic component at its proximal end by means of a fixed bearing.

The invention relates to a frying oil and/or frying fat sensor for determining the quality of frying oil and/or frying fat, comprising a conductor structure which is fixedly connected to an electronic component on a proximal end, wherein the conductor structure has an inner conductor and an outer conductor which are arranged coaxially to one another and which are fixedly connected to the electronic component on the proximal end, wherein the inner conductor is movably guided in the axial direction relative to the outer conductor on at least one free end in order to compensate for temperature-induced mechanical stresses.

Drawings

The invention is now further illustrated by means of examples, without however being limited thereto. Further embodiments are obtained by combining features of individual or several claims with each other and/or with individual or several features of the embodiments.

In the drawings:

FIG. 1 shows an axial cross-section of one embodiment of a frying oil and/or fat sensor;

FIG. 2 shows an exploded view of the conductor structure of the fat and/or oil fried sensor;

FIG. 3 shows an axial cross-sectional view of the conductor structure of FIG. 2;

Fig. 4 shows a three-dimensional perspective view of one design of a fat and/or oil sensor.

Detailed Description

Fig. 1 shows a frying oil and/or fat sensor for determining the quality of frying oil and/or fat, generally designated 1. The frying oil and/or fat sensor 1 has a conductor structure 2, on the proximal end 3 of which an electronic component 5 is arranged.

The conductor arrangement 2 has an inner conductor 6 and an outer conductor 7, between which an electric field can be formed. The inner conductor 6 and the outer conductor 7 are arranged in a measuring space 13 formed by the housing of the conductor arrangement 2. A measuring channel 14 of a measuring capacitor, the capacitance of which is measurable, is formed between the inner conductor 6 and the outer conductor 7. The inner conductor 6 and the outer conductor 7 are arranged coaxially to one another, wherein the radial distance between the inner conductor 6 and the outer conductor 7 in the measuring channel 14 is constant and/or is equal in size over the entire measuring channel 14.

In capacitive measurements for determining the quality of oils and/or fats, a dielectric medium is formed by the oil and/or fat, the dielectric constant epsilon of the dielectric medium_rAssociated with the life of the oil and/or fat. As the service life increases, the measurable capacitance between the inner conductor 6 and the outer conductor 7 changes, as a result of which the quality of the oil and/or fat can be inferred directly.

The inner conductor 6 is guided movably in the axial direction on the distal end 4 of the conductor arrangement 2, so that temperature-induced mechanical stresses of the conductor material and other components of the frying oil and/or frying fat sensor 1 can be compensated.

A floating bearing 8 is provided on the distal end 4 of the conductor arrangement 2, by means of which floating bearing the distal end region of the inner conductor 6 is supported exclusively radially, so that exclusively axial mobility of the inner conductor 6 is achieved. The inner conductor 6 is also guided in the axial direction in a movable manner relative to the outer conductor 7. Stress of the inner conductor material based on temperature-induced material changes, which can lead to a change in the measured capacitance, can thereby be avoided, but the quality of the oil and/or fat remains unchanged, because the distance between the capacitor electrodes, i.e. between the inner conductor 6 and the outer conductor 7, changes. The diameter of the measuring channel 14 is thus also kept constant over the entire length of the measuring channel 14 at high temperatures exceeding 200 ℃.

The conductor structure 2 is shown more accurately in fig. 2 and 3. As can be seen therein, the inner conductor 6 has a tapering region on its proximal end, which is designed as a mandrel 11. By means of the mandrel 11, the inner conductor 6 is fixedly connected to the electronic component 5 by means of a fixing element 12. The mandrel 11 is inserted into the fixing region 10 into the mandrel receptacle and is fixed in a positionally fixed manner on the electronic component 5 by means of the fixing element 12. It can be provided here that the spindle 11 has an external thread and the fastening element 12 is designed as a nut comprising a corresponding internal thread. The mandrel 11 can be screwed into the fixing element 12 up to a stop, whereby the fixing of the proximal end of the inner conductor is achieved. The distal section of the inner conductor 6 is guided in an axially movable manner.

As already mentioned above and shown in fig. 1 and 3, the frying oil and/or fat sensor 1 has a measuring space 13, in which the inner conductor 6 and the outer conductor 7 are arranged in such a way that a measuring channel 14 is formed between them. When using the frying oil and/or fat sensor 1, oil and/or fat flows from the oil and/or fat bath through the measuring channel 14 in a radial direction and in an axial direction. The oil and/or fat enters the measuring channel 14 through the inlet opening. The inner diameter of the measuring channel 14 in the inflow direction 15 is wider than the inner diameter of the measuring channel 14, which extends perpendicular to the inflow direction 15. The measuring channel 14 may thus have an elongated, in particular elliptical or rectangular, cross section. The outer conductor 7 is arranged here at least partially concentrically around the inner conductor, wherein the electric field is the strongest in the measuring channel 14.

The inner conductor 6 has a circular cross-section. The outer conductor 7 has a hollow cylindrical cross section, the inner wall of which is arranged at a constant distance from the outer wall of the inner conductor 6.

As can be seen in fig. 4, the frying oil and/or fat sensor 1 has an inlet opening 16, in which oil and/or fat can flow in the inflow direction 15 into the measuring space 13. The inlet opening 16 is formed by a connecting piece which is fitted onto the measuring chamber 13 perpendicularly to the side wall of the measuring chamber 13. Through the gap in the side wall, the oil and/or fat reaches the measuring space 13. The inflow direction 15 of the oil and/or fat thus extends perpendicularly to the conductor structure 2. When using the frying oil and/or fat sensor 1, oil and/or fat therefore flows into the measuring channel 13 through the inlet opening 16, so that a capacitive measurement is possible. The measuring space 13 furthermore has a discharge opening 17, through which oil and/or fat can be discharged from the measuring space 13 into the surroundings. The outlet opening 17 is likewise formed by a stub which is guided into the measuring space 13 at a recess in the wall of the measuring space 13 and is oriented perpendicularly to the conductor structure 2.

as shown in fig. 1 and 3, an insulating element 19 is provided on the proximal end 3 of the conductor arrangement 2, which insulating element electrically separates the inner conductor 6 and the outer conductor 7 from each other. The insulating element 19 can be made, for example, of plastic, in particular thermoplastic, or of ceramic, in particular glass ceramic. The insulating element 19 is fixedly connected to the outer conductor 7.

A further conductor element 18 is arranged on the distal end 4 of the conductor arrangement 2, which is fixedly connected to the outer conductor 7. The insulating element 18 forms a floating bearing 8 in which the distal end section of the inner conductor 6 is guided axially movably. The insulating element 18 is preferably made of plastic, in particular thermoplastic and/or elastomer. Furthermore, it is also conceivable for the insulating element 18 to be made of ceramic, in particular glass ceramic.

The electronic component 5 has a connection point for the outer conductor 7 designed as a fixed bearing 9. The outer conductor 7 is thus fixedly connected to the electronic component 5 via the fixed bearing 9.

In order to shield against interfering electric and/or magnetic fields, the inner conductor 6 and/or its electrical connecting lines are shielded in the fastening region 10 by means of a shielding element 21.

In order to ensure a good stability of the conductor arrangement 2, it may be expedient to provide a stop washer 22 on the distal end 4, which closes the conductor arrangement 2 outward. Preferably, the stop washer 22 can have a tool engagement area, whereby disassembly is possible. As shown in fig. 2, it may be advantageous to prevent oil and/or fat from entering into the electronic component 5 when the individual components of the frying oil and/or fat sensor 1 are sealed by the sealing element 20. The sealing element 20 is designed here as an O-ring.

A seal between the second insulating element 19 and the inner conductor 6 is established by means of a sealing element 20, which prevents access to the electronic component 5 through the fastening region 10.

As shown in fig. 3, the frying oil and/or fat sensor 1 may have a temperature sensor 23. The temperature sensor 23 is integrated into the conductor structure 2 here. In particular, the temperature sensor 23 can be integrated into the outer conductor 7. By means of the temperature sensor 23, a measurement of the temperature of the oil and/or fat is possible.

List of reference numerals

Fried oil and/or fat sensor

2 conductor structure

Proximal end of 3 conductor structure

Distal end of 4-conductor structure

5 electronic component

6 inner conductor

7 outer conductor

8 floating bearing

9 fixed bearing

10 area of fixation

11 mandrel

12 fixing element

13 measuring space

14 measurement channel

15 direction of inflow

16 entry opening

17 discharge opening

18 first insulating element

19 second insulating element

20 sealing element

21 Shielding element

22 stop washer

23 temperature sensor