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Gu Long said: If a person is desperate, let him go to the vegetable market. To enjoy the fireworks in it, the mood suddenly becomes brighter. For many of us, we have never been to the vegetable market several times since we were young, because cooking is really difficult. For people who love food and make food, they may often feel distressed because they don’t know how to make it.
In the era of artificial intelligence, smart, connected, and programmable cooking equipment will soon be on the market, using the digitization of electrical appliances to provide consumers with convenient cooking advantages. The application of RF wireless radio frequency in the cooking field means that the spring of “foodie” has come.
RF radio frequency is a very mature wireless communication technology with close range, low complexity, low power consumption, low data transmission rate and low cost. The advantage of this technology is that some products do not need to be re-wired, using point-to-point radio frequency technology for wireless transmission.
RF wireless radio frequency for inductive coupling work
The electromagnetic backscatter coupling of the RF wireless radio frequency is based on the spatial propagation law of electromagnetic waves, that is, the emitted electromagnetic waves are reflected when they hit the target and carry back target information at the same time.
The inductive coupling method is generally suitable for short-range radio frequency identification systems operating at low and high frequencies. Typical operating frequencies are: 125kHz, 225kHz and 13.56MHz. The recognition range is less than 1m, and the typical range is 10-20cm.
The electromagnetic backscatter coupling method is generally suitable for the long-distance radio frequency identification system of ultra-high frequency and microwave operation.
Typical operating frequencies are: 433MHz, 915MHz, 2.45GHz, 5.8GHz. The recognition range is greater than 1m, and the typical range is 3-l0m.
RF wireless radio frequency technology characteristics
1. Miniaturization and diversified shapes
RFID is not limited by size and shape in reading, and does not need to match the fixed size and printing quality of paper for reading accuracy. Moreover, RFID tags can be further miniaturized and developed in various forms to be applied to different products.
2. Anti-pollution ability and durability
RFID is highly resistant to substances such as water, oil and chemicals.
3. Reusable
The RFID tag can repeatedly add, modify, and delete the data stored in the RFID tag to facilitate the update of information.
4. Quick scan
RFID uses a non-contact method with no directional requirements. As soon as the tag enters the magnetic field, the reader can read the information in it instantly, usually within a few milliseconds. Tags can be recognized in batches, up to 50 tags/s at the same time, and can be recognized in motion.
5. Penetrating and barrier-free reading
When covered, RFID can penetrate non-metal or non-transparent materials such as paper, wood, and plastic, and can perform penetrating communication. The barcode scanner must be at a close distance and there is no object blocking the situation before it can read the barcode.
6. Security
RFID is solidified in the chip before leaving the factory in accordance with the internationally unified electronic product code encoding system. The 40-bit unique identification internal code is not repeated, and cannot be copied or changed. Data can be encrypted, sectors can be locked once independently, and important information can be locked according to users. This technology is difficult to be counterfeited and invaded, making domestic chips safer.
7. Large data memory capacity
The capacity of one-dimensional bar code is 50B, the maximum capacity of two-dimensional bar code can store 2-3000B, and the maximum capacity of RFID is more than 294. With the development of memory carriers, the data capacity also has a trend of continuous expansion. In the future, the amount of information that items need to carry will become larger and larger, and the demand for the expansion of the capacity of the label will also increase accordingly.
The heat source of RF radio frequency during cooking comes from the resistance element
RF wireless radio frequency technology is used in cooking equipment, and their common point is that they provide at least one type of heat (energy) to complete their basic task: cooking.
In almost every cooking appliance, the heat source is some form of resistive element. The resistance element can rise to temperature very quickly, but the ambient temperature must be gradually increased over time to be consistent with the target temperature required in the recipe. Once the temperature of the environment rises, the food must undergo energy transfer from the surrounding environment to increase its temperature. The time required to heat the cavity volume to the starting temperature of the recipe has an impact on the time required for the entire cooking, and this process is usually a waste of energy.
Just as the resistance element takes time to increase the ambient temperature, it also takes a long time to lower the ambient temperature, and it also relies on the manual operation of the person who monitors the cooking process. This makes the final cooking effect a very subjective result.
The performance of resistive elements will also decrease over time, causing them to become less efficient and lower the overall output temperature. The increase in cooking time for a given recipe and the attention required to ensure reasonable results can put pressure and burden on cooks or chefs.
On the other hand, solid-state radio frequency cooking solutions can start heating food immediately because radio frequency energy can penetrate the material and spread the heat through the dipole effect, without first heating the environment around the food. Therefore, there is no need to wait for the ambient cavity to be heated to a suitable temperature before cooking, which can significantly reduce the cooking time. And when the cooking process uses a digital closed-loop control circuit to implement cooking, the radio frequency energy can be accurately increased or decreased as needed, and it has an immediate impact on the food, which results in people having the ability to accurately control the final cooking effect.
RF wireless radio frequency in the cooking and heating process of LDMOS solid-state power tube
LDMOS solid-state power tube is used for heating efficiency, the maximum available power of speed, and high RFID gain efficiency is one of the characteristics of RFID components that meet the needs of cooking equipment.
In addition, solid-state devices are inherently reliable because there are no moving parts or components that degrade in performance over time. Solid-state radio frequency power transistors are made of silicon laterally diffused metal oxide semiconductors, which can have a service life of 20 years without degrading performance or functionality.
RFID components can be specifically designed for consumer and commercial cooking equipment markets to provide specific optimal performance and functions for cooking appliance applications. This includes the maximum available power required for heating efficiency and speed, high RFID gain and high efficiency for high-efficiency systems, and RFID ICs for compact and cost-effective PCB designs.
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