CN112947261A - Control method and control device for cooking utensil - Google Patents
Control method and control device for cooking utensil Download PDFInfo
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- CN112947261A CN112947261A CN202110402128.0A CN202110402128A CN112947261A CN 112947261 A CN112947261 A CN 112947261A CN 202110402128 A CN202110402128 A CN 202110402128A CN 112947261 A CN112947261 A CN 112947261A
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0423—Input/output
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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
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
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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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- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
Abstract
The invention discloses a control method and a control device of a cooking appliance, wherein the control method comprises the following steps: acquiring a standard parameter curve used for representing the heat absorption of the standard food material before a preset time point; acquiring a real-time parameter curve used for representing the heat absorption of the current food material before the preset time point; and determining the difference between the real-time parameter curve and the standard parameter curve, and adjusting the cooking parameters of the cooking appliance according to the difference when the absolute value of the difference is greater than a preset threshold. Through monitoring the parameter change of cooking utensil in culinary art in-process cavity, form real-time parameter curve, through comparing real-time parameter curve and standard parameter curve, adjust the culinary art parameter of the cooking utensil of actual culinary art process for cooking utensil's preset culinary art procedure has the adaptability to weight, the size of eating the material, thereby makes the edible material can obtain the energy that accomplishes the cook needs just, is unlikely to take place burnt again, and then has guaranteed food heating effect.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a control method and a control device of a cooking appliance.
Background
With the improvement of living standard, the popularization rate of cooking appliances in domestic life is higher and higher, and people usually use built-in cooking programs to control the cooking appliances to cook various delicious foods. The cooking appliance may be a steamer, an air fryer or the like.
However, since the type and weight of the food material in the preset cooking program are fixed, the cooking appliance, such as a steam oven, may be overcooked or burnt when the type and weight of the food material to be cooked by the user are inconsistent with the weight and size of the food material in the recipe of the built-in cooking program. Because the preset cooking program cannot be changed according to different food materials, the preset cooking program cannot be adaptive to different food materials, and thus the heating effect of different food materials cannot be guaranteed.
Disclosure of Invention
Therefore, the technical problem to be solved by the present invention is to provide a control method and a control device for a cooking appliance, in which a preset cooking program of the cooking appliance in the prior art cannot be changed according to different food materials, and the heating effect of different food materials cannot be guaranteed.
In order to achieve the above object, an embodiment of the present invention provides a control method of a cooking appliance, including: acquiring a standard parameter curve used for representing the heat absorption of the standard food material before the preset time point; acquiring a real-time parameter curve used for representing the heat absorption of the current food material before a preset time point; and determining the difference between the real-time parameter curve and the standard parameter curve, and adjusting the cooking parameters of the cooking appliance according to the difference when the absolute value of the difference is greater than a preset threshold.
Optionally, the determining a difference between the real-time parameter curve and the standard parameter curve includes: acquiring a plurality of moments before the preset time point; respectively determining the distance of the real-time parameter curve and the standard parameter curve at each moment in the plurality of moments; and determining the difference amount according to the distance of each moment in the plurality of moments.
Optionally, the determining a difference between the real-time parameter curve and the standard parameter curve includes: determining the similarity of the real-time parameter curve and the standard parameter curve at any one of the plurality of moments; and determining the difference quantity according to the similarity.
Optionally, the determining a difference between the real-time parameter curve and the standard parameter curve includes: respectively integrating the real-time parameter curve and the standard parameter curve before the preset time point; and determining the difference amount according to the difference between the integrals of the real-time parameter curve and the standard parameter curve.
Optionally, the adjusting the cooking parameter of the cooking appliance according to the difference amount includes: acquiring current parameters at a preset time point in the cooking cavity; obtaining an adjustment amount based on the difference amount and the current parameter; and adjusting the cooking parameters of the cooking appliance according to the adjustment amount.
Optionally, the obtaining an adjustment amount based on the difference amount and the current parameter includes: obtaining the adjustment quantity according to T/B x k according to the difference quantity and the current parameter; wherein T is a current parameter, B is a difference, k is an adjustment coefficient, and the adjustment coefficient corresponds to the characteristic of the food material and the current parameter.
Optionally, the parameter for characterizing the current food material heat absorption comprises at least one of: temperature, humidity.
Optionally, when the difference is a scalar quantity, the determining a difference between the real-time parameter curve and the standard parameter curve, and when an absolute value of the difference is greater than a preset threshold, adjusting a cooking parameter of the cooking appliance according to the difference includes: determining the difference between the real-time parameter curve and the standard parameter curve, and determining the position relation between the real-time parameter curve and the standard parameter curve when the difference is greater than a preset threshold value; and adjusting the cooking parameters of the cooking appliance according to the position relation and the difference.
Optionally, when the parameter is temperature, the adjusting the cooking parameter of the cooking appliance according to the position relationship and the adjustment amount includes: when the real-time temperature curve is higher than the standard temperature curve, the heating power of the cooking appliance is reduced according to the adjustment amount; and when the real-time temperature curve is lower than the standard temperature curve, increasing the heating power of the cooking appliance according to the adjustment amount.
Optionally, when the parameter is humidity, the adjusting the cooking parameter of the cooking appliance according to the position relationship and the absolute value of the difference includes: when the real-time humidity curve is higher than the standard humidity curve, reducing the steam generation amount of the cooking appliance according to the adjustment amount; and when the real-time humidity curve is lower than the standard humidity curve, increasing the steam generation amount of the cooking appliance according to the adjustment amount.
Optionally, the control method further includes: acquiring the temperature and the humidity of the food material at the preset time point; wherein the preset time point corresponds to the characteristics of the food materials; and adjusting the residual cooking time according to the temperature and the humidity of the food material at the preset time point.
Optionally, the adjusting the remaining cooking time according to the temperature and the humidity of the food material at the preset time point includes: determining the total heat required to be absorbed by the food material from the preset time point to the cooking according to the temperature and the humidity of the food material corresponding to the preset time point; acquiring the conduction rate of heat conducted from the surface of the food material to the interior of the food material; and obtaining the remaining cooking time according to the total heat quantity and the conduction rate.
Optionally, the determining, according to the temperature and the humidity corresponding to the food material at the preset time point, the total amount of heat required to be absorbed by the food material from the preset time point to the cooking time includes: acquiring the temperature and preset cooking temperature of food materials when the food materials start to cook, and the real-time humidity and standard humidity at the preset time point; determining the energy to be absorbed for cooking food according to the temperature of the food material at the beginning of cooking and a preset cooking temperature; determining the energy lost by food cooking according to the real-time humidity and the standard humidity at the preset time point; and obtaining the total heat required to be absorbed by the food material from the preset time point to the cooking according to the energy required to be absorbed by the food cooking and the energy lost by the food cooking.
Optionally, the obtaining of the conduction rate of heat conducted from the surface of the food material to the interior of the food material comprises: acquiring the thermal conductivity, the thickness and the surface area of the food material; and obtaining the conduction rate of the heat of the food material conducted from the surface to the interior according to the thickness of the food material, the surface area of the food material and the thermal conductivity of the food material.
An embodiment of the present invention further provides a control device of a cooking appliance, including: the first acquisition module is used for acquiring a standard parameter curve used for representing the heat absorption of the standard food material before the preset time point; the second acquisition module is used for acquiring a real-time parameter curve used for representing the heat absorption of the current food material before a preset time point; and the adjusting module is used for determining the difference between the real-time parameter curve and the standard parameter curve, and adjusting the cooking parameters of the cooking appliance according to the difference when the absolute value of the difference is greater than a preset threshold value.
An embodiment of the present invention further provides an electronic device, where the electronic device includes: the control system comprises a memory and a processor, wherein the memory and the processor are mutually connected in a communication mode, the memory stores computer instructions, and the processor executes the computer instructions so as to execute any one of the control methods.
An embodiment of the present invention further provides a computer-readable storage medium, where the computer-readable storage medium stores computer instructions, and the computer instructions are configured to enable the computer to execute any one of the control methods.
Compared with the prior art, the technical scheme of the invention has the following advantages:
1. the embodiment of the invention provides a control method of a cooking appliance, which comprises the following steps: acquiring a standard parameter curve used for representing the heat absorption of the standard food material before the preset time point; acquiring a real-time parameter curve used for representing the heat absorption of the current food material before a preset time point; and determining the difference between the real-time parameter curve and the standard parameter curve, and adjusting the cooking parameters of the cooking appliance according to the difference when the absolute value of the difference is greater than a preset threshold.
According to the embodiment of the invention, the parameter change of the cooking appliance in the cooking process is monitored in real time to form a real-time parameter curve, the real-time parameter curve is compared with the standard parameter curve, and the cooking parameters of the cooking appliance in the actual cooking process are adjusted, such as the heating power, the steam generation amount and the like of the cooking appliance, so that the preset cooking program of the cooking appliance has adaptability to the weight and the size of food materials, the food materials can just obtain the energy required by cooking, scorching is avoided, and the food heating effect is further ensured.
2. Because the moisture in the food can evaporate in the cooking process, and extra heat can be absorbed in the moisture evaporation process, in order to judge the energy absorbed by the food more accurately in the heating process, the total heat absorbed by the food can be corrected and calculated by adjusting the steam generation amount. According to the invention, the temperature and the humidity inside the cavity of the cooking appliance in the cooking process are monitored in real time, the cooking power and the steam generation amount in the actual cooking process are adjusted by comparing with the preset curve in the preset cooking program, and the cooking power and the steam generation amount are adjusted simultaneously according to the difference between the real-time temperature curve and the real-time humidity curve and the standard temperature curve and the standard humidity curve, so that the food heating effect is ensured.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and for a worker of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.
FIG. 1 is a schematic diagram of a control method according to an embodiment of the present invention;
FIG. 2 is a flowchart illustrating a control method according to an embodiment of the present invention.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the accompanying drawings, and it should be understood that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a worker skilled in the art without creative efforts based on the embodiments of the present invention, belong to the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; the two elements may be directly connected or indirectly connected through an intermediate medium, or may be communicated with each other inside the two elements, or may be wirelessly connected or wired connected. The specific meanings of the above terms in the present invention can be understood in specific cases by a worker of ordinary skill in the art.
In addition, the technical features involved in the different embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
With the improvement of living standard, the popularization rate of cooking appliances in domestic life is higher and higher, and people usually use built-in cooking programs to control the cooking appliances to cook various delicious foods. The cooking appliance may be a steamer, an air fryer or the like. However, since the type and weight of the food material in the preset cooking program are fixed, the cooking appliance, such as a steam oven, may be under-cooked or burnt when the type and weight of the food material to be cooked by the user are inconsistent with the type and weight of the food material in the recipe of the built-in cooking program. Because the preset cooking program cannot be changed according to different food materials, the preset cooking program cannot be adaptive to different food materials, and thus the heating effect of different food materials cannot be guaranteed.
Therefore, the technical problem to be solved by the present invention is to provide a control method and a control device for a cooking appliance, in which a preset cooking program of the cooking appliance in the prior art cannot be changed according to different food materials, and the heating effect of different food materials cannot be guaranteed.
Example 1
As shown in fig. 1 and 2, an embodiment of the present invention provides a method for controlling a cooking appliance, in which the cooking appliance may be a steam oven, an air fryer, or the like. This is by way of example only. The control method specifically comprises the following steps:
s1, obtaining a standard parameter curve used for representing heat absorption of a standard food material before a preset time point;
and when the food is detected to be placed in the cooking cavity and the operation is started, acquiring a standard parameter curve which is preset by the built-in menu and is closest to the type of the food after a preset time point is reached. The standard parameter curve represents the time dependence of the parameter for heating the food type from an initial state to a cooked state. The parameter in the standard parameter curve is a variation amount, such as temperature, humidity, etc., representing the heat absorption state of the food material during the cooking process.
In this embodiment, the preset time point may be selected from about 8 to 10 minutes after the temperature-raising state is changed to the temperature-maintaining state during the operation of the cooking appliance. The specific selected time point needs to be changed according to the characteristics of the food materials to be actually cooked. After the data relation between the preset time point and the food material characteristics is obtained through a large number of experiments, the comparison table between the preset time point and the food material characteristics can be obtained through big data.
S2, acquiring a real-time parameter curve used for representing heat absorption of the current food material before the preset time point;
the specific numerical value of the parameter can be acquired through a specific device, for example, when the parameter is temperature, the temperature in the cooking cavity can be acquired in real time through the temperature acquisition device, and the temperature state in the cooking cavity is acquired; when the parameter is humidity, can gather the humidity in the culinary art cavity in real time through humidity collection system, acquire the humidity state etc. of culinary art intracavity. Data can be collected once in 5s or once in 10s, specific numerical values of actual parameters in the cooking cavity at a plurality of moments before a preset time point are obtained, and a real-time parameter curve is drawn according to the numerical values of the parameters and the moments corresponding to the parameters.
And S3, determining the difference between the real-time parameter curve and the standard parameter curve, and adjusting the cooking parameters of the cooking appliance according to the difference when the absolute value of the difference is greater than a preset threshold value.
In this embodiment, when the difference is a vector, that is, when the real-time parameter curve is higher than the standard parameter curve, the difference is a positive value; when the real-time parameter curve is lower than the standard parameter curve, the difference amount is a negative value. Therefore, the position relationship between the real-time parameter curve and the standard parameter curve can be determined according to whether the difference is a positive value or a negative value, i.e. whether the real-time parameter curve is higher than the standard parameter curve is judged. So that the cooking parameters of the cooking appliance can be specifically adjusted directly according to whether the difference is a positive value or a negative value.
In this embodiment, the difference between the real-time parameter curve and the standard parameter curve can be compared. Specifically, when the absolute value of the difference is greater than the preset threshold, it indicates that the difference between the real-time parameter curve and the standard parameter curve is large, that is, the difference between the currently actually cooked food and the food model in the preset cooking program is large, so that the cooking parameters of the cooking appliance need to be adjusted. When the absolute value of the difference is smaller than or equal to the preset threshold, it is indicated that the difference between the real-time parameter curve and the standard parameter curve is small, that is, the difference between the current actual cooked food and the food model in the preset cooking program is small, so that the cooking parameters of the cooking appliance do not need to be adjusted. The cooking parameters may include heating power, steam generation amount, and the like.
According to the embodiment of the invention, the parameter change in the cavity of the cooking appliance in the cooking process is monitored in real time to form a real-time parameter curve, the real-time parameter curve is compared with the standard parameter curve, and the cooking parameters of the cooking appliance in the actual cooking process are adjusted, such as the heating power, the steam generation amount and the like of the cooking appliance, so that the preset cooking program of the cooking appliance has adaptability to the weight and the size of food materials, the food materials can just obtain the energy required by cooking, scorching is avoided, and the food heating effect is further ensured.
In the embodiment of the present invention, the "determining the difference between the real-time parameter curve and the standard parameter curve" in step S3 has three calculation manners, which are specifically as follows:
as a first embodiment, specifically, the method includes:
s301, selecting a plurality of moments before the preset time point;
before the preset time point, a plurality of moments are selected.
The specific number of the multiple moments may be changed by a person skilled in the art according to actual situations, for example, the number may be five or ten, and this embodiment is merely an example, and is not limited to this example, and the same technical effect may be achieved.
S302, respectively determining the distance between the real-time parameter curve and the standard parameter curve at each moment in the multiple moments;
then, the distance of the real-time parameter curve and the standard parameter curve at each of the plurality of time instants is determined respectively. That is, in a plurality of moments, each moment has a corresponding actual parameter on the real-time parameter curve, and each moment has a corresponding preset parameter on the standard parameter curve, and then the distance between the actual parameter and the preset parameter in each moment is determined respectively. When the real-time parameter curve is higher than the standard parameter curve, the distance is a positive value; and when the real-time parameter curve is lower than the standard parameter curve, the distance is a negative value.
S303, determining the difference amount according to the distance of each moment in the plurality of moments.
Summarizing the distances of a plurality of moments according to the distance between the actual parameter and the preset parameter at each moment, and then determining the difference according to the distances corresponding to the moments. Specifically, in the embodiment of the present invention, the distance algorithm may calculate by using a Frechet distance (Frechet distance). I.e. by defining a function to calculate the magnitude of the distance of the relevant data points.
Of course, the embodiment is only an example of the distance calculation method, and the method is not limited thereto, and a person skilled in the art may change the similarity calculation method according to actual situations, and may achieve the same technical effect.
As a second embodiment, the method may include:
s311, determining the similarity between the real-time parameter curve and the standard parameter curve at any one of the multiple moments;
the similarity between the real-time parameter curve and the standard parameter curve can be calculated for any one of a plurality of time instants. The similarity can be expressed by a Pearson Correlation Coefficient (Pearson Correlation Coefficient). pearson correlation coefficients measure linear correlations. The larger the absolute value of the correlation coefficient, the stronger the correlation: the closer the correlation coefficient is to 1 or-1, the stronger the correlation, the closer the correlation coefficient is to 0, and the weaker the correlation.
S312, determining the difference quantity according to the similarity.
The amount of difference between the real-time parameter curve and the standard parameter curve can then be determined by the Pearson correlation coefficient.
As a third embodiment, the method may further include:
s321, integrating the real-time parameter curve and the standard parameter curve before the preset time point respectively;
s322, determining the difference quantity according to the difference between the integral of the real-time parameter curve and the integral of the standard parameter curve.
Specifically, as a third way of calculating the difference amount, when the real-time parameter curve and the standard parameter curve do not intersect, the real-time parameter curve and the standard parameter curve before the preset time point may be respectively integrated, so that the difference amount may be determined according to a difference between the integration functions. That is, the absolute value of the difference may be directly determined for the difference between the corresponding areas of the real-time parameter curve and the standard parameter curve, and then the adjustment direction of the difference may be determined according to the positional relationship between the real-time parameter curve and the standard parameter curve.
Specifically, in the embodiment of the present invention, the "adjusting the cooking parameter of the cooking appliance according to the difference amount" in step S3 includes:
s331, obtaining current parameters at a preset time point in the cooking cavity;
s332, obtaining an adjustment quantity based on the difference quantity and the current parameter;
and S333, adjusting cooking parameters of the cooking appliance according to the adjustment amount.
Specifically, the current parameter at the preset time point is acquired first. And obtaining the adjustment quantity of the heating power through the difference quantity and the current parameter according to a formula T/B x k, wherein T is the current parameter, B is the difference quantity, k is an adjustment coefficient, and the adjustment coefficient corresponds to the characteristic of the food material and the current parameter.
For example, the data relationship between the adjustment coefficient and the characteristics of the food material and the current parameter can be obtained through a large number of experiments, so that the comparison table between the adjustment coefficient and the characteristics of the food material and the current parameter can be obtained through big data. Specifically, since the adjustment is mainly performed with temperature during the adjustment, humidity is merely calculated as a correction in order to make a more accurate determination of the energy absorbed by the food during heating, and therefore the adjustment coefficient of temperature is larger than that of humidity.
Optionally, in this embodiment of the present invention, when the parameter is temperature, step S333 specifically includes:
s3331, judging the position relation between a real-time temperature curve and the standard temperature curve according to the adjustment amount, and reducing the heating power of the cooking utensil when the real-time temperature curve is higher than the standard temperature curve;
s3332, judging the position relation between the real-time temperature curve and the standard temperature curve according to the adjustment amount, and increasing the heating power of the cooking appliance when the real-time temperature curve is lower than the standard temperature curve.
When the parameter is temperature, step S333 specifically includes:
s3333, judging the position relation between a real-time humidity curve and the standard humidity curve according to the adjustment amount, and reducing the steam generation amount of the cooking appliance when the real-time humidity curve is higher than the standard humidity curve;
s3334, judging the position relation between the real-time humidity curve and the standard humidity curve according to the adjustment amount, and increasing the steam generation amount of the cooking appliance when the real-time humidity curve is lower than the standard humidity curve.
The position relation is that the height of the positions of the two curves is judged, and the position relation is specifically divided into two conditions, namely that the real-time temperature curve is higher than the standard temperature curve, and the real-time humidity curve is higher than the standard humidity curve; the other is that the actual temperature curve is lower than the standard temperature curve, and the real-time humidity curve is lower than the standard humidity curve.
When the real-time temperature curve is higher than the standard temperature curve, the current temperature in the cooking cavity is higher than the preset temperature, and in order to make the real-time temperature curve more fit with the standard temperature curve, the real-time temperature curve needs to be adjusted downwards, namely the heating power of the cooking appliance is reduced according to the adjustment amount; when the real-time temperature curve is lower than the standard temperature curve, it is indicated that the current temperature in the cooking cavity is lower than the preset temperature, and in order to make the real-time temperature curve more fit with the standard temperature curve, the real-time temperature curve needs to be adjusted upwards, that is, the heating power of the cooking appliance is increased according to the adjustment amount.
Similarly, when the real-time humidity curve is higher than the standard humidity curve, it is indicated that the current humidity in the cooking cavity is higher than the preset humidity, and in order to make the real-time humidity curve more fit with the standard humidity curve, the real-time humidity curve needs to be adjusted downward, that is, the steam generation amount of the cooking appliance is reduced according to the adjustment amount; when the real-time humidity curve is lower than the standard humidity curve, it is indicated that the humidity in the current cooking cavity is lower than the preset humidity, and in order to make the real-time humidity curve more fit with the standard humidity curve, the real-time humidity curve needs to be adjusted upwards, namely, the steam generation amount of the cooking appliance is increased according to the adjustment amount.
Optionally, in this embodiment of the present invention, the control method further includes:
s4, acquiring the temperature and the humidity of the food material at the preset time point; wherein the preset time point corresponds to the characteristics of the food materials;
when the temperature and the humidity are detected simultaneously, the temperature of the food material at a preset time point and the humidity in the cooking cavity can be obtained, and the preset time point is related to the characteristics of the food material. The food material characteristics may be food material size, food material surface area, food material type, etc.
The embodiment of the present invention is only to illustrate the characteristics of the food materials, but not to limit the characteristics, and a person skilled in the art can change the characteristics of the food materials according to actual situations, so as to achieve related technical effects.
And S5, adjusting the residual cooking time according to the temperature and the humidity of the food materials at the preset time point.
And after the temperature of the food material at the preset time point and the humidity in the cooking cavity are obtained, adjusting the residual cooking time. The remaining cooking time period is a time elapsed from a preset time point to the cooking of the food.
Of course, in this embodiment, the remaining cooking time period may be adjusted only according to the temperature of the food material or the humidity in the cooking cavity.
Optionally, in an embodiment of the present invention, step S5 includes:
s501, determining the total heat required to be absorbed by the food material from the preset time point to the cooking time according to the temperature and the humidity of the food material at the preset time point;
specifically, the method comprises the steps of acquiring the temperature and preset cooking temperature of food materials when cooking is started, and the real-time humidity and standard humidity at the preset time point; determining the energy to be absorbed for cooking food according to the temperature of the food material at the beginning of cooking and a preset cooking temperature; determining the energy lost by food cooking according to the real-time humidity and the standard humidity at the preset time point; and obtaining the total heat required to be absorbed by the food material from the preset time point to the cooking according to the energy required to be absorbed by the food cooking and the energy lost by the food cooking.
Specifically, the total heat quantity to be absorbed by the food material from the preset time point to the cooking is qtotai, wherein qtotai is qtotai + qtotai, and the energy to be absorbed by the food cooking is as follows: q absorption ═ cm Δ T, where c: food specific heat capacity, m: quality, Δ T, the difference between the temperature T of the food at the predetermined time point and the cooking temperature.
In order to more accurately judge the energy absorbed by food in the heating process, a humidity sensor is added, the evaporation heat of the food is corrected and calculated, and the energy Q water lost by food cooking is obtained, wherein V is the volume of a cooking cavity, the evaporation heat enthalpy of H water is changed, and the ratio of delta phi: the moisture content changes. The moisture content variation values are the moisture content variation values of the real-time moisture curve and the standard moisture curve at the preset time point.
S502, acquiring a conduction rate of heat conducted from the surface of the food material to the interior of the food material;
the method comprises the steps of obtaining the thermal conductivity of the food material, the thickness of the food material and the surface area of the food material, and obtaining the conduction rate of the heat of the food material conducted from the surface to the inside according to the thickness of the food material, the surface area of the food material and the thermal conductivity of the food material.
And (3) for the food, the conduction velocity v of the heat of the food from the surface to the interior is JS delta T/L, L is half the thickness of the food, J is the thermal conductivity of the food material, and S is the surface area of the food.
S503, obtaining and adjusting the remaining cooking time according to the total heat and the conduction rate.
The remaining cooking time period is t,
of course, as another embodiment for adjusting the cooking parameters of the cooking appliance, the difference may be a scalar, and step S3 may be replaced by:
determining the difference between the real-time parameter curve and the standard parameter curve, and determining the position relation between the real-time parameter curve and the standard parameter curve when the difference is greater than a preset threshold value; and adjusting cooking parameters of the cooking appliance according to the position relation and the difference.
Specifically, when the difference is greater than the preset threshold, it indicates that the difference between the real-time parameter curve and the standard parameter curve is large, that is, the difference between the current actual cooked food and the food model in the preset cooking program is large, so that the cooking parameters of the cooking appliance need to be adjusted. When the difference is smaller than or equal to the preset threshold, it is indicated that the difference between the real-time parameter curve and the standard parameter curve is small, that is, the difference between the current actual cooked food and the food model in the preset cooking program is small, so that the cooking parameters of the cooking appliance do not need to be adjusted. The cooking parameters may include heating power, steam generation amount, cooking time, and the like.
And judging whether the real-time parameter curve is higher than the standard parameter curve according to the position relation between the real-time parameter curve and the standard parameter curve, and determining the adjustment direction of the cooking parameters, namely determining whether the real-time parameter curve is increased or decreased, so that the cooking parameters of the cooking appliance can be adjusted.
Example 2
An embodiment of the present invention further provides a control device of a cooking appliance, including:
the first acquisition module is used for acquiring a standard parameter curve used for representing heat absorption of the standard food material before a preset time point; for details, reference may be made to the related description of step S1 in the above method embodiment, and details are not repeated herein. The second acquisition module is used for acquiring a real-time parameter curve used for representing the heat absorption of the current food material before the preset time point; for details, reference may be made to the related description of step S2 in the above method embodiment, and details are not repeated herein. The adjusting module is used for determining the difference between the real-time parameter curve and the standard parameter curve, and adjusting the cooking parameters of the cooking appliance according to the difference when the absolute value of the difference is greater than a preset threshold; for details, reference may be made to the related description of step S3 in the above method embodiment, and details are not repeated herein.
According to the embodiment of the invention, the parameter change of the cooking appliance in the cooking process is monitored in real time to form a real-time parameter curve, the real-time parameter curve is compared with the standard parameter curve, and the cooking parameters of the cooking appliance in the actual cooking process are adjusted, such as the heating power, the steam generation amount and the like of the cooking appliance, so that the preset cooking program of the cooking appliance has adaptability to the weight and the size of food materials, the food materials can just obtain the energy required by cooking, scorching is avoided, and the food heating effect is further ensured.
Example 3
The embodiment of the invention also provides an electronic device, which may include a processor and a memory, wherein the processor and the memory may be connected by a bus or in other manners, taking bus connection as an example.
The processor may be a Central Processing Unit (CPU). The Processor may also be other general purpose processors, Digital Signal Processors (DSPs), Application Specific Integrated Circuits (ASICs), Field Programmable Gate Arrays (FPGAs) or other Programmable logic devices, discrete Gate or transistor logic devices, discrete hardware components, or a combination thereof.
The memory, which is a non-transitory computer-readable storage medium, may be used to store non-transitory software programs, non-transitory computer-executable programs, and modules, such as program instructions/modules (e.g., a first acquisition module, a second acquisition module, a processing module, and a tuning module) corresponding to the control method in the embodiments of the present invention. The processor executes various functional applications and data processing of the processor by executing non-transitory software programs, instructions and modules stored in the memory, that is, the control method in the above method embodiment is realized.
The memory may include a storage program area and a storage data area, wherein the storage program area may store an operating system, an application program required for at least one function; the storage data area may store data created by the processor, and the like. Further, the memory may include high speed random access memory, and may also include non-transitory memory, such as at least one disk storage device, flash memory device, or other non-transitory solid state storage device. In some embodiments, the memory optionally includes memory located remotely from the processor, and such remote memory may be coupled to the processor via a network. Examples of such networks include, but are not limited to, the internet, intranets, local area networks, mobile communication networks, and combinations thereof.
The one or more modules are stored in the memory and, when executed by the processor, perform any of the control methods of the above embodiments.
The specific details of the electronic device may be understood by referring to the corresponding related descriptions and effects in any of the above embodiments, and are not described herein again.
Example 4
An embodiment of the present invention further provides a computer-readable storage medium, where the computer-readable storage medium stores computer instructions, and the computer instructions are used to enable the computer to execute any one of the control methods.
The storage medium may be a magnetic Disk, an optical Disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a Flash Memory (Flash Memory), a Hard Disk (Hard Disk Drive, abbreviated as HDD), a Solid State Drive (SSD), or the like; the storage medium may also comprise a combination of memories of the kind described above.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Variations and modifications in other variations may occur to those skilled in the art based upon the foregoing description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (17)
1. A method of controlling a cooking appliance, comprising:
acquiring a standard parameter curve used for representing the heat absorption of the standard food material before a preset time point;
acquiring a real-time parameter curve used for representing the heat absorption of the current food material before the preset time point;
and determining the difference between the real-time parameter curve and the standard parameter curve, and adjusting the cooking parameters of the cooking appliance according to the difference when the absolute value of the difference is greater than a preset threshold.
2. The control method of claim 1, wherein said determining an amount of difference between said real-time parameter curve and said standard parameter curve comprises:
acquiring a plurality of moments before the preset time point;
respectively determining the distance of the real-time parameter curve and the standard parameter curve at each moment in the plurality of moments;
and determining the difference amount according to the distance of each moment in the plurality of moments.
3. The control method of claim 1, wherein said determining an amount of difference between said real-time parameter curve and said standard parameter curve comprises:
determining the similarity of the real-time parameter curve and the standard parameter curve at any one of a plurality of moments;
and determining the difference quantity according to the similarity.
4. The control method of claim 1, wherein said determining an amount of difference between said real-time parameter curve and said standard parameter curve comprises:
respectively integrating the real-time parameter curve and the standard parameter curve before the preset time point;
and determining the difference amount according to the difference between the integrals of the real-time parameter curve and the standard parameter curve.
5. The control method according to any one of claims 1 to 4, wherein the adjusting the cooking parameter of the cooking appliance according to the difference amount comprises:
acquiring current parameters at a preset time point in the cooking cavity;
obtaining an adjustment amount based on the difference amount and the current parameter;
and adjusting the cooking parameters of the cooking appliance according to the adjustment amount.
6. The control method according to claim 5, wherein the deriving an adjustment amount based on the difference amount and the current parameter includes:
obtaining the adjustment quantity according to T/B x k according to the difference quantity and the current parameter; wherein T is a current parameter, B is a difference, k is an adjustment coefficient, and the adjustment coefficient corresponds to the characteristic of the food material and the current parameter.
7. The control method according to claim 6, wherein the parameters characterizing the current food material heat absorption comprise at least one of: temperature, humidity.
8. The control method according to claim 7, wherein when the difference amount is a scalar quantity, the determining the difference amount between the real-time parameter curve and the standard parameter curve, and when the absolute value of the difference amount is greater than a preset threshold value, adjusting the cooking parameter of the cooking appliance according to the difference amount comprises:
determining the difference between the real-time parameter curve and the standard parameter curve, and determining the position relation between the real-time parameter curve and the standard parameter curve when the difference is greater than a preset threshold value;
and adjusting the cooking parameters of the cooking appliance according to the position relation and the difference.
9. The control method according to claim 8, wherein when the parameter is temperature, the adjusting the cooking parameter of the cooking appliance according to the positional relationship and the adjustment amount includes:
when the real-time temperature curve is higher than the standard temperature curve, the heating power of the cooking appliance is reduced according to the adjustment amount;
and when the real-time temperature curve is lower than the standard temperature curve, increasing the heating power of the cooking appliance according to the adjustment amount.
10. The control method according to claim 8, wherein when the parameter is humidity, the adjusting a cooking parameter of a cooking appliance according to the positional relationship and the absolute value of the difference amount includes:
when the real-time humidity curve is higher than the standard humidity curve, reducing the steam generation amount of the cooking appliance according to the adjustment amount;
and when the real-time humidity curve is lower than the standard humidity curve, increasing the steam generation amount of the cooking appliance according to the adjustment amount.
11. The control method according to any one of claims 7 to 10, characterized by further comprising:
acquiring the temperature and the humidity of the food material at the preset time point; wherein the preset time point corresponds to the characteristics of the food materials;
and adjusting the residual cooking time according to the temperature and the humidity of the food material at the preset time point.
12. The control method according to claim 11, wherein the adjusting of the remaining cooking time period according to the temperature and humidity of the food material at the preset time point comprises:
determining the total heat required to be absorbed by the food material from the preset time point to the cooking according to the temperature and the humidity of the food material corresponding to the preset time point;
acquiring the conduction rate of heat conducted from the surface of the food material to the interior of the food material;
and obtaining the remaining cooking time according to the total heat quantity and the conduction rate.
13. The method of claim 12, wherein the determining the total amount of heat required to be absorbed by the food material from the preset time point to the cooking time according to the corresponding temperature and humidity of the food material at the preset time point comprises:
acquiring the temperature and preset cooking temperature of food materials when the food materials start to cook, and the real-time humidity and standard humidity at the preset time point;
determining the energy to be absorbed for cooking food according to the temperature of the food material at the beginning of cooking and a preset cooking temperature;
determining the energy lost by food cooking according to the real-time humidity and the standard humidity at the preset time point;
and obtaining the total heat required to be absorbed by the food material from the preset time point to the cooking according to the energy required to be absorbed by the food cooking and the energy lost by the food cooking.
14. The method of claim 12, wherein the obtaining the conduction rate of heat from the surface of the food material to the interior of the food material comprises:
acquiring the thermal conductivity, the thickness and the surface area of the food material;
and obtaining the conduction rate of the heat of the food material conducted from the surface to the interior according to the thickness of the food material, the surface area of the food material and the thermal conductivity of the food material.
15. A control device for a cooking appliance, comprising:
the first acquisition module is used for acquiring a standard parameter curve used for representing heat absorption of the standard food material before a preset time point;
the second acquisition module is used for acquiring a real-time parameter curve used for representing the heat absorption of the current food material before the preset time point;
and the adjusting module is used for determining the difference between the real-time parameter curve and the standard parameter curve, and adjusting the cooking parameters of the cooking appliance according to the difference when the difference is greater than a preset threshold value.
16. An electronic device, comprising: a memory and a processor, the memory and the processor being communicatively connected to each other, the memory having stored therein computer instructions, the processor executing the computer instructions to perform the control method of any one of claims 1-14.
17. A computer-readable storage medium storing computer instructions for causing a computer to execute the control method according to any one of claims 1 to 14.
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