CN112386113B - Cooking temperature control method and device - Google Patents
Cooking temperature control method and device Download PDFInfo
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- CN112386113B CN112386113B CN202011275048.5A CN202011275048A CN112386113B CN 112386113 B CN112386113 B CN 112386113B CN 202011275048 A CN202011275048 A CN 202011275048A CN 112386113 B CN112386113 B CN 112386113B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
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Abstract
The embodiment of the invention provides a cooking temperature control method and a cooking temperature control device, which comprise the following steps: acquiring real-time temperature information of a heating interface between heating equipment and a container; acquiring real-time heat absorption power information of a cooking object; determining a temperature change relation according to the real-time temperature; determining the warning temperature of the cooking object according to the temperature change relation and the heat absorption power information; and when the heating temperature exceeds the warning temperature, reducing the heating temperature by adjusting the influence elements of the heating temperature.
Description
Technical Field
The invention is applied to the technical field of control, and particularly relates to a cooking temperature control method and device.
Background
As is known, a cooking process includes a process of heating a cooking object, in which the cooking object may be placed in a container, such as a pot. And then the pot is heated by the heating equipment, and the heat is transferred to the cooking object from the pot, thereby realizing a heating means for the cooking object.
Generally, the cook can control the heating temperature by controlling the influence of the heating device, for example, if the heating device is a gas range, the heating temperature can be controlled by controlling the gas input amount and the continuous input time. Once a cook fails to control the individual influencing elements of the heating device, for example, the heating time is too long or the gas input is too high, the heating temperature is affected, and the cooking result is further affected. Such as burnt pot, dry pot and even fire.
Therefore, there is a high demand for artificial control of factors in cooking, and in order to lower the cooking threshold, there is a need for a cooking temperature control method to reduce or even replace the artificial control factors.
Disclosure of Invention
In order to solve the problem that the existing cooking has too high requirements on artificial control factors and lower the cooking threshold, the invention provides the cooking temperature control method, which can effectively reduce or even replace the influence of the artificial control factors on the cooking, and is convenient and intelligent.
The cooking temperature control method provided by the invention comprises the following steps:
acquiring real-time temperature information of a heating interface between heating equipment and a container;
acquiring real-time heat absorption power information of a cooking object;
determining a temperature change relation according to the real-time temperature;
determining the warning temperature of the cooking object according to the temperature change relation and the heat absorption power information;
and when the heating temperature exceeds the warning temperature, reducing the heating temperature by adjusting the influence elements of the heating temperature.
Alternatively to this, the first and second parts may,
the step of obtaining the real-time temperature information of the heating interface between the heating equipment and the container is to obtain the real-time temperature information detected by a temperature sensor arranged at the bottom of the container.
Alternatively to this, the first and second parts may,
the determining the warning temperature of the cooking object according to the temperature change relationship and the heat absorption power information comprises:
determining the liquid and the specific heat capacity according to the boiling point of the liquid in the cooking object;
determining the mass of the liquid according to the heat absorption power, the temperature change relation and the specific heat capacity of the liquid;
calculating the height of the liquid in the container according to the container shape and the liquid mass;
obtaining a relative relation between the temperature change and the height according to the height, the liquid heat conductivity coefficient and the temperature change relation;
and determining the warning temperature of the cooking object according to the relative relation.
Alternatively to this, the first and second parts may,
the warning temperature comprises a first warning temperature range which is larger than 100 ℃ and smaller than or equal to 180 ℃.
Optional
The warning temperature comprises a second warning temperature range which is larger than 180 ℃ and smaller than or equal to 260 ℃.
Alternatively to this, the first and second parts may,
the alert temperature includes a third alert temperature range of greater than 260 degrees celsius.
Alternatively to this, the first and second parts may,
when the heating temperature exceeds the warning temperature, reducing the heating temperature by adjusting the influence elements of the heating temperature;
the influencing elements include: the gear of the heating equipment, the supply air source, the power supply state and/or the wind power gear information of the range hood.
Alternatively to this, the first and second parts may,
the heating device comprises 15 gears;
the gas source comprises two types;
the wind power of the cigarette machine comprises 4 gears.
The invention also provides a cooking temperature control device, which applies the cooking temperature control method and comprises the following steps:
the first acquisition unit is used for acquiring real-time temperature information of a heating interface between the heating equipment and the container;
the second acquisition unit is used for acquiring real-time heat absorption power information of the cooking object;
the first determining unit is used for determining the temperature change relation according to the real-time temperature;
the second determining unit is used for determining the warning temperature of the cooking object according to the temperature change relation and the heat absorption power information;
and the adjusting unit is used for reducing the heating temperature by adjusting the influence elements of the heating temperature when the heating temperature exceeds the warning temperature.
Alternatively to this, the first and second parts may,
the second determination unit includes:
a first determining subunit, configured to determine the liquid and the specific heat capacity according to a boiling point of the liquid in the cooking object;
the second determining subunit is used for determining the mass of the liquid according to the endothermic power, the temperature change relation and the specific heat capacity of the liquid;
a calculating subunit, configured to calculate a height of the liquid in the container according to the container shape and the liquid mass;
the third determining subunit is used for determining the relative relation between the temperature change and the height according to the height, the liquid heat conductivity coefficient and the temperature change relation;
and the fourth determining subunit is used for determining the warning temperature of the cooking object according to the relative relation.
The invention has the following technical effects: the method comprises the steps of determining a temperature change relation according to real-time temperature by acquiring real-time temperature information of a heating interface between heating equipment and a container and real-time heat absorption power information of a cooking object, and determining the warning temperature of the cooking object according to the temperature change relation and the heat absorption power information. When the heating temperature exceeds the warning temperature, the influence element of the heating temperature is adjusted to lower the heating temperature, for example, the air intake amount of the integrated cooker can be reduced to reduce the firepower. For example, the temperature sensor can be arranged on the pot body, the wireless sending module is arranged at the pot handle, and the central control system is used for receiving signals sent by the wireless sending module and controlling the air inflow of the integrated stove, so that the heating condition of the pot body is controlled. Through the temperature data acquisition of the pot body, give central control system with information transmission, central control system can regulate and control the pot body, integrated kitchen and cigarette machine etc. realizes intelligent heating or oil extraction cigarette, prevents to burn futilely or overflow the pot to effectively reduce and replace the influence of artificial control factor to the culinary art even, convenient intelligence.
Drawings
FIG. 1 is a schematic diagram of a cooking temperature control method of the present invention;
fig. 2 is a schematic view of a cooking temperature control apparatus of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
The invention relates to a cooking temperature control method, which comprises the following steps: acquiring real-time temperature information of a heating interface between heating equipment and a container; acquiring real-time heat absorption power information of a cooking object; determining a temperature change relation according to the real-time temperature; determining the warning temperature of the cooking object according to the temperature change relation and the heat absorption power information; when the heating temperature exceeds the warning temperature, the heating temperature is reduced by adjusting the influence factors of the heating temperature.
Referring to fig. 1, according to an embodiment of the present invention, a temperature variation relationship is determined according to a real-time temperature by acquiring real-time temperature information of a heating interface between a heating device and a container and real-time heat absorption power information of a cooking object, and an alert temperature of the cooking object is determined according to the temperature variation relationship and the heat absorption power information. When the heating temperature exceeds the warning temperature, the influence element of the heating temperature is adjusted to lower the heating temperature, for example, the air intake amount of the integrated cooker can be reduced to reduce the firepower. For example, the temperature sensor can be arranged on the pot body, the wireless sending module is arranged at the pot handle, and the central control system is used for receiving signals sent by the wireless sending module and controlling the air inflow of the integrated stove, so that the heating condition of the pot body is controlled. Through the temperature data acquisition of the pot body, give central control system with information transmission, central control system can regulate and control the pot body, integrated kitchen and cigarette machine etc. realizes intelligent heating or oil extraction cigarette, prevents to burn futilely or overflow the pot to effectively reduce and replace the influence of artificial control factor to the culinary art even, convenient intelligence.
It should be noted that the aforementioned acquiring of the real-time temperature information of the heating interface between the heating device and the container is acquiring of the real-time temperature information detected by the temperature sensor installed at the bottom of the container.
In this embodiment, can set up temperature sensor at the bottom of a boiler for acquire the real-time temperature information of the pot body and firing equipment, it is nearer to the heat source, can be more quick effectual real-time detection temperature, the very first time is gone out temperature information conveying, and fundamentally guarantees the security of using.
It should be noted that, determining the alert temperature of the cooking object according to the temperature change relationship and the heat absorption power information includes: determining liquid and specific heat according to the boiling point of the liquid in the cooking object; determining the mass of the liquid according to the relation among the heat absorption power, the temperature change and the specific heat capacity of the liquid; calculating the height of the liquid in the container according to the shape of the container and the mass of the liquid; obtaining a relative relation between the temperature change and the height according to the relation among the height, the liquid heat conductivity coefficient and the temperature change; and determining the warning temperature of the cooking object according to the relative relation.
In this embodiment, according to the formula "power is mass × temperature rise × specific heat capacity, Q is absorption ═ Cm (T end-T beginning)", the "mass × specific heat capacity" is calculated from the power absorbed by the liquid in the pan, "the mass of the liquid in the pan can be obtained by applying objective physical conditions to the certain defined conditions, such as the boiling point of water (water is not higher than 100 degrees celsius and oil is higher than 100 degrees celsius), what the liquid in the pan is obtained, the height of the liquid in the pan is calculated from the shape of the pan and the mass of the liquid, and finally the relationship between the height of the liquid and the temperature is calculated according to a thermal conductivity formula J _ T ═ kdT/dx, where J is the heat passing through the heated area in unit time, k is the thermal conductivity, T is the temperature rise, and x is the vertical distance. For example, the height of the liquid in the pan changes along with the change of temperature, time and the like, a warning line can be set according to the shape of the guo, and the temperature of the pan body can be reduced when the height of the liquid in the pan is close to the warning line; when the height of the liquid in the pot is at the warning line, the fire can be automatically stopped, and dangerous situations such as drying the pot and the like are prevented.
It should be noted that the warning temperature includes a first warning temperature range which is greater than 100 degrees celsius and less than or equal to 180 degrees celsius. The warning temperature comprises a second warning temperature range which is larger than 180 ℃ and smaller than or equal to 260 ℃. The alert temperature includes a third alert temperature range of greater than 260 degrees celsius.
In the embodiment, the actual temperature is adopted for protection, the dry burning prevention protection point is 260 ℃, the scorch prevention protection point is 180 ℃, the anti-overflow pot protection point is 100 ℃, the temperature of the protection points can also be manually set and adjusted for auxiliary cooking, and the overall design is more humanized and activated.
When the heating temperature exceeds the warning temperature, the influence factor of the heating temperature is adjusted to reduce the heating temperature; the influencing elements include: the gear of the heating equipment, the supply air source, the power supply state and/or the wind power gear information of the range hood. The heating device comprises 15 gears; the gas source comprises two types; the wind power of the range hood comprises 4 gears.
In this embodiment, to obtain data, the gear information of different heating devices, the supply air source, the power supply state, and the range hood wind power gear information need to be tested, and by taking different powers (15 gears), different range hood winds (4 gears), and different air sources (2 types) as examples, the above data are arranged and combined to obtain 120 types of corresponding efficiencies, so that the security is more comprehensively ensured under the background of big data.
The invention also provides a cooking temperature control device, which is matched with the cooking temperature control method and comprises the following steps: the first acquisition unit is used for acquiring real-time temperature information of a heating interface between the heating equipment and the container; the second acquisition unit is used for acquiring real-time heat absorption power information of the cooking object; the first determining unit is used for determining the temperature change relation according to the real-time temperature; the second determining unit is used for determining the warning temperature of the cooking object according to the temperature change relation and the heat absorption power information; and the adjusting unit is used for reducing the heating temperature by adjusting the influence elements of the heating temperature when the heating temperature exceeds the warning temperature.
Referring to fig. 2, according to an embodiment of the present invention, the first obtaining unit is configured to obtain real-time temperature information of a heating interface between the heating apparatus and the container; the second acquisition unit is used for acquiring real-time heat absorption power information of the cooking object; the first determining unit is used for determining the temperature change relation according to the real-time temperature acquired by the first acquiring unit; the second determining unit is used for determining the warning temperature of the cooking object through calculation according to the temperature change relation acquired by the first acquiring unit and the heat absorption power information acquired by the second acquiring unit; the adjusting unit is used for reducing the heating temperature by adjusting the influence elements of the heating temperature when the heating temperature exceeds the warning temperature. For example, through the temperature data acquisition of the pot body, give central control system with information transmission, central control system can regulate and control the pot body, integrated kitchen and cigarette machine etc. realizes intelligent heating or oil extraction cigarette, prevents to burn futilely or overflow the pot to effectively reduce or even replace the influence of artificial control factor to the culinary art, convenient intelligence.
The second determining unit includes: the first determining subunit is used for determining liquid and specific heat capacity according to the boiling point of the liquid in the cooking object; the second determining subunit is used for determining the mass of the liquid according to the heat absorption power, the temperature change relation and the specific heat capacity of the liquid; a calculating subunit, for calculating the height of the liquid in the container according to the container shape and the liquid mass; the third determining subunit is used for determining the relative relation between the temperature change and the height according to the height, the liquid heat conductivity coefficient and the temperature change relation; and the fourth determining subunit is used for determining the warning temperature of the cooking object according to the relative relation.
In the embodiment, the first determining subunit of the second determining unit is configured to determine the liquid and the specific heat capacity according to the boiling point of the liquid in the cooking object; the second determining subunit is used for determining the mass of the liquid according to the heat absorption power, the temperature change relation and the specific heat capacity of the liquid; the calculating subunit is used for calculating the height of the liquid in the container according to the shape of the container and the liquid mass; the third determining subunit is used for determining the relative relation between the temperature change and the height according to the height, the liquid heat conductivity coefficient and the temperature change relation; the fourth determining subunit is used for determining the warning temperature of the cooking object according to the relative relationship. For example, according to the formula "power is mass × temperature rise × specific heat capacity, Q is absorbed as Cm (T end-T beginning)", the "mass × specific heat capacity" is calculated from the power absorbed by the liquid in the pan, "the mass of the liquid in the pan is obtained by applying objective physical conditions according to certain defined conditions, such as the boiling point of water (water at not higher than 100 degrees celsius and oil at higher than 100 degrees celsius), what the liquid in the pan is, the height of the liquid in the pan is calculated according to the shape of the pan and the mass of the liquid, and finally the relationship between the height of the liquid and the temperature is calculated according to a thermal conductivity formula J _ T ═ k dT/dx, where J is the heat passing through the heated area in unit time, k is the thermal conductivity, T is the temperature rise, and x is the vertical distance. For example, the height of the liquid in the pan changes along with the change of temperature, time and the like, a warning line can be set according to the shape of the guo, and the temperature of the pan body can be reduced when the height of the liquid in the pan is close to the warning line; when the height of the liquid in the pot is at the warning line, the fire can be automatically stopped, and dangerous situations such as drying the pot and the like are prevented.
The cooking temperature control method and apparatus disclosed in the embodiments of the present invention are only preferred embodiments of the present invention, which are only used for illustrating the technical solutions of the present invention, and are not limited thereto; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those skilled in the art; the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the spirit and scope of the technical solutions of the embodiments of the present invention. It should be noted that, for a person skilled in the art, several modifications and refinements can be made without departing from the basic principle of the invention, and these modifications and refinements are also considered to be within the protective scope of the invention.
Claims (9)
1. A cooking temperature control method, comprising:
acquiring real-time temperature information of a heating interface between heating equipment and a container;
acquiring real-time heat absorption power information of a cooking object;
determining a temperature change relation according to the real-time temperature;
determining the warning temperature of the cooking object according to the temperature change relation and the heat absorption power information;
when the heating temperature exceeds the warning temperature, reducing the heating temperature by adjusting the influence elements of the heating temperature;
the determining the warning temperature of the cooking object according to the temperature change relationship and the heat absorption power information comprises:
determining the liquid and the specific heat capacity according to the boiling point of the liquid in the cooking object;
determining the mass of the liquid according to the heat absorption power, the temperature change relation and the specific heat capacity of the liquid;
calculating the height of the liquid in the container according to the container shape and the liquid mass;
obtaining a relative relation between the temperature change and the height according to the height, the liquid heat conductivity coefficient and the temperature change relation;
and determining the warning temperature of the cooking object according to the relative relation.
2. The cooking temperature control method according to claim 1, wherein:
the step of obtaining the real-time temperature information of the heating interface between the heating equipment and the container is to obtain the real-time temperature information detected by a temperature sensor arranged at the bottom of the container.
3. The cooking temperature control method according to claim 1, wherein:
the warning temperature comprises a first warning temperature range which is larger than 100 ℃ and smaller than or equal to 180 ℃.
4. The cooking temperature control method according to claim 1, wherein:
the warning temperature comprises a second warning temperature range which is larger than 180 ℃ and smaller than or equal to 260 ℃.
5. The cooking temperature control method according to claim 1, wherein:
the alert temperature includes a third alert temperature range of greater than 260 degrees celsius.
6. The cooking temperature control method according to claim 1, wherein:
when the heating temperature exceeds the warning temperature, reducing the heating temperature by adjusting the influence elements of the heating temperature;
the influencing elements include: the gear of the heating equipment, the supply air source, the power supply state and/or the wind power gear information of the range hood.
7. The cooking temperature control method according to claim 6, wherein:
the heating device comprises 15 gears;
the gas source comprises two types;
the wind power of the cigarette machine comprises 4 gears.
8. A cooking temperature control apparatus to which the cooking temperature control method according to any one of claims 1 to 7 is applied, the apparatus comprising:
the first acquisition unit is used for acquiring real-time temperature information of a heating interface between the heating equipment and the container;
the second acquisition unit is used for acquiring real-time heat absorption power information of the cooking object;
the first determining unit is used for determining the temperature change relation according to the real-time temperature;
the second determining unit is used for determining the warning temperature of the cooking object according to the temperature change relation and the heat absorption power information;
and the adjusting unit is used for reducing the heating temperature by adjusting the influence elements of the heating temperature when the heating temperature exceeds the warning temperature.
9. The cooking temperature control apparatus according to claim 8, wherein:
the second determination unit includes:
a first determining subunit, configured to determine the liquid and the specific heat capacity according to a boiling point of the liquid in the cooking object;
the second determining subunit is used for determining the mass of the liquid according to the endothermic power, the temperature change relation and the specific heat capacity of the liquid;
a calculating subunit, configured to calculate a height of the liquid in the container according to the container shape and the liquid mass;
the third determining subunit is used for determining the relative relation between the temperature change and the height according to the height, the liquid heat conductivity coefficient and the temperature change relation;
and the fourth determining subunit is used for determining the warning temperature of the cooking object according to the relative relation.
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| JPH05172883A (en) * | 1991-12-25 | 1993-07-13 | Mitsubishi Materials Corp | Microwave sensor |
| RU2090129C1 (en) * | 1995-12-29 | 1997-09-20 | Сергей Васильевич Иванников | Electric water boiling heating apparatus |
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