FIELD: physics.
SUBSTANCE: method involves emission of multiple radio frequency signals of the same frequency into food during heating at different moments of time and reception of radio-frequency signals reflected from food and transmitted through food. On the basis of comparison of phases or amplitudes of emitted and received radio-frequency signals degree of denaturation of protein in food during its heating is determined, determining degree of readiness. On the basis of certain degree of readiness the process of food heat treatment is controlled. Determination of degree of food readiness involves comparison of the shape of obtained relation of change of dielectric properties of food with corresponding preset relationships.
EFFECT: appararus, device and data medium for implementation of the method are described.
10 cl, 1 tbl, 15 dwg
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