CN112947261B - Control method and control device of cooking utensil - Google Patents
Control method and control device of cooking utensil Download PDFInfo
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- CN112947261B CN112947261B CN202110402128.0A CN202110402128A CN112947261B CN 112947261 B CN112947261 B CN 112947261B CN 202110402128 A CN202110402128 A CN 202110402128A CN 112947261 B CN112947261 B CN 112947261B
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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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Cookers (AREA)
Abstract
The invention discloses a control method and a control device of a cooking utensil, wherein the control method comprises the following steps: acquiring a standard parameter curve used for representing the heat absorption of a 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; 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 larger than a preset threshold. The cooking parameters of the cooking appliance in the actual cooking process are adjusted by comparing the real-time parameter curve with the standard parameter curve, so that the preset cooking program of the cooking appliance has adaptability to the weight and the size of the food material, the food material can obtain the energy required by the complete cooking just, the scorching is not caused, and the food heating effect is guaranteed.
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 popularity of the cooking utensil in home life is higher, and people usually use a built-in cooking program to control the cooking utensil to cook various delicious dishes for heating and cooking. The cooking appliance may be a steam oven, air fryer, or the like.
However, since the type and weight of food materials in the preset cooking program are fixed, when the type or weight of food materials to be cooked by the user is inconsistent with the weight and size of food materials in the recipe in the built-in cooking program, the cooking is not done or is burnt. 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 therefore the heating effect of the different food materials cannot be guaranteed.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is that the 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 ensured, so that the control method and the control device of the cooking appliance are provided.
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 a 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; 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 larger than a preset threshold.
Optionally, the determining the difference between the real-time parameter curve and the standard parameter curve includes: acquiring a plurality of moments before the preset time point; determining the distance between the real-time parameter curve and the standard parameter curve at each of the plurality of moments; and determining the difference according to the distance of each moment in the plurality of moments.
Optionally, the determining the 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 according to the similarity.
Optionally, the determining the difference between the real-time parameter curve and the standard parameter curve includes: integrating the real-time parameter curve and the standard parameter curve before the preset time point respectively; and determining the difference according to the difference between the integral of the real-time parameter curve and the integral of the standard parameter curve.
Optionally, the adjusting the cooking parameter of the cooking appliance according to the difference comprises: acquiring current parameters in the cooking cavity at a preset time point; 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 quantity.
Optionally, the obtaining the adjustment amount based on the difference amount and the current parameter includes: obtaining the adjustment quantity according to the difference quantity and the current parameter and T/B x k; wherein T is the current parameter, B is the difference, k is the adjustment coefficient, and the adjustment coefficient corresponds to the food material characteristic and the current parameter.
Optionally, the parameter for characterizing the current food material caloric absorption comprises at least one of: temperature, humidity.
Optionally, when the difference is a scalar, the determining the difference between the real-time parameter curve and the standard parameter curve, and when the absolute value of the difference is greater than a preset threshold, adjusting the 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; and adjusting cooking parameters of the cooking utensil 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 positional relationship and the adjustment amount includes: when the real-time temperature curve is higher than the standard temperature curve, reducing the heating power of the cooking utensil according to the adjustment quantity; and when the real-time temperature curve is lower than the standard temperature curve, increasing the heating power of the cooking utensil according to the adjustment quantity.
Optionally, when the parameter is humidity, the adjusting the cooking parameter of the cooking appliance according to the positional relationship and the absolute value of the difference comprises: when the real-time humidity curve is higher than the standard humidity curve, reducing the steam generation amount of the cooking utensil 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 utensil according to the adjustment amount.
Optionally, the control method further includes: acquiring the temperature and the humidity of the food materials at the preset time point; wherein the preset time point corresponds to the food material characteristic; and adjusting the residual cooking time according to the temperature and the humidity of the food materials at the preset time point.
Optionally, the adjusting the remaining cooking duration according to the temperature and the humidity of the food material at the preset time point includes: determining 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 corresponding to the food material at the preset time point; acquiring the conduction rate of heat conducted from the surface of the food material to the inside of the food material; and obtaining the residual cooking time according to the total heat and the conduction rate.
Optionally, the 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 corresponding to the food material at the preset time point includes: acquiring the temperature of food materials at the beginning of cooking, a preset cooking temperature, and real-time humidity and standard humidity at the preset time point; determining the energy to be absorbed by food cooking according to the temperature of the food material at the beginning of cooking and the 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 quantity required to be absorbed by the food material from a preset time point to the cooking time according to the energy required to be absorbed by the food and the energy lost by the cooking of the food.
Optionally, the acquiring a conduction rate of heat conducted from the surface of the food material to the interior of the food material includes: obtaining the thermal conductivity, the thickness and the surface area of the food material; and obtaining the conduction rate of heat of the food material 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.
The embodiment of the invention also provides a control device of the cooking utensil, which comprises: the first acquisition module is used for acquiring a standard parameter curve used for representing the heat absorption of the standard food materials 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; 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 larger than a preset threshold.
The embodiment of the invention also provides electronic equipment, which comprises: the control system comprises a memory and a processor, wherein the memory and the processor are in communication connection, the memory stores computer instructions, and the processor executes the computer instructions, so that the control method of any one of the above steps is executed.
An embodiment of the present invention also provides a computer-readable storage medium, wherein the computer-readable storage medium stores computer instructions for causing 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 a 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; 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 larger than a preset threshold.
According to the embodiment of the invention, the parameter change of the cooking utensil in the cavity is monitored in real time in the cooking process, a real-time parameter curve is formed, and the cooking parameters of the cooking utensil in the actual cooking process, such as heating power, steam generation amount and the like of the cooking utensil are adjusted by comparing the real-time parameter curve with the standard parameter curve, so that the preset cooking program of the cooking utensil has adaptability to the weight and the size of food materials, the food materials can just obtain the energy required by the complete cooking without burning, and the food heating effect is ensured.
2. Since the water in the food is evaporated during the cooking process and additional heat is absorbed during the water evaporation process, the total heat absorbed by the food can be corrected and calculated by adjusting the steam generation amount in order to more accurately judge the energy absorbed by the food during the heating process. According to the invention, the temperature and the humidity of the interior of 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 the temperature and the humidity with the preset curve in the preset cooking program, and the cooking power and the steam generation amount are adjusted 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 that are needed in the description of the embodiments or the prior art will be briefly described, and it is obvious that the drawings in the description below are some embodiments of the present invention, and other drawings can be obtained according to the drawings without inventive effort for a person of ordinary skill in the art.
FIG. 1 is a schematic diagram of a control method according to an embodiment of the present invention;
fig. 2 is a flowchart of a control method according to an embodiment of the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made apparent and fully in view of the accompanying drawings, in which some, but not all embodiments of the invention are shown. All other embodiments, which can be made by a worker of ordinary skill in the art without making any inventive effort, are intended to be within the scope of this invention based on the embodiments of this invention.
In the description of the present invention, it should be noted that the directions or positional relationships indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. are based on the directions or positional relationships shown in the drawings, are merely for convenience of describing the present invention and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be configured and operated in a specific 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 explicitly specified and limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be either fixedly connected, detachably connected, or integrally connected, for example; can be mechanically or electrically connected; the two components can be directly connected or indirectly connected through an intermediate medium, or can be communicated inside the two components, or can be connected wirelessly or in a wired way. The specific meaning of the above terms in the present invention can be understood in a specific case by a worker of ordinary skill in the art.
In addition, the technical features of the different embodiments of the present invention described below may be combined with each other as long as they do not collide with each other.
With the improvement of living standard, the popularity of the cooking utensil in home life is higher, and people usually use a built-in cooking program to control the cooking utensil to cook various delicious dishes for heating and cooking. The cooking appliance may be a steam oven, air fryer, or the like. However, since the type and weight of food materials in the preset cooking program are fixed, when the type or weight of food materials to be cooked by the user is inconsistent with the type and weight of food materials in the recipe in the built-in cooking program, the cooking is not done or is burnt. 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 therefore the heating effect of the different food materials cannot be guaranteed.
Therefore, the technical problem to be solved by the invention is that the 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 ensured, so that the control method and the control device of the cooking appliance are provided.
Example 1
As shown in fig. 1 and 2, the embodiment of the invention provides a control method of a cooking appliance, and in the embodiment of the invention, the cooking appliance can be an oven, an air fryer, and the like. This is by way of example only. The control method specifically comprises the following steps:
s1, acquiring a standard parameter curve used for representing heat absorption of standard food materials before a preset time point;
and after detecting that food is placed in the cooking cavity and starting operation, acquiring a standard parameter curve which is preset by the built-in menu and is closest to the type of the food after reaching a preset time point. The standard parameter curve represents the heating of the food type from an initial state to a cooked state, the parameter versus time. The parameters in the standard parameter curve are the variation amounts used for representing the heat absorption state during the cooking process of the food material, such as temperature, humidity and the like.
In this embodiment, for the selection of the preset time point, about 8 to 10 minutes after the temperature rising state is changed into the temperature maintaining state during the operation of the cooking appliance may be performed. The specific selected time point needs to be changed according to the characteristics of the food material actually cooked. After the data relationship between the preset time point and the food material characteristic is obtained through a large number of experiments, a comparison table between the preset time point and the food material characteristic can be obtained through big data.
S2, acquiring a real-time parameter curve used for representing the 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 the temperature, the temperature in the cooking cavity can be acquired in real time through a temperature acquisition device, and the temperature state in the cooking cavity is acquired; when the parameter is humidity, the humidity in the cooking cavity can be acquired in real time through the humidity acquisition device, and the humidity state in the cooking cavity is acquired. The data may be collected at a frequency of 5s or 10s, and then specific values of actual parameters in the cooking cavity at a plurality of times before a preset time point are acquired, and a real-time parameter curve is drawn according to the values of the plurality of parameters and the times corresponding to the plurality of parameters.
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 larger than a preset threshold.
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 is negative. Therefore, the position relation between the real-time parameter curve and the standard parameter curve can be determined according to whether the difference is positive or negative, namely, whether the real-time parameter curve is higher than the standard parameter curve or not is judged. Thus, the cooking parameter 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 is indicated that the real-time parameter curve has a larger difference from the standard parameter curve, that is, the current actually cooked food has a larger difference from the food model in the preset cooking program, 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, the difference between the real-time parameter curve and the standard parameter curve is smaller, namely, the difference between the food actually cooked at present and the food model in the preset cooking program is smaller, 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, etc.
According to the embodiment of the invention, the real-time parameter curve is formed by monitoring the parameter change of the interior of the cavity of the cooking appliance in real time in the cooking process, and the cooking parameters of the cooking appliance in the actual cooking process, such as the heating power, the steam generation amount and the like of the cooking appliance, are adjusted by comparing the real-time parameter curve with the standard parameter curve, so that the preset cooking program of the cooking appliance has adaptability to the weight and the size of the food, the food can just obtain the energy required by the complete cooking without burning, and the food heating effect is ensured.
In the embodiment of the present invention, three calculation methods exist in step S3 of determining the difference between the real-time parameter curve and the standard parameter curve, specifically as follows:
as a first embodiment, specifically, it includes:
s301, selecting a plurality of moments before the preset time point;
before a preset time point, a plurality of moments are selected.
The specific number of the plurality of time points may be changed by those skilled in the art according to the actual situation, for example, five or ten time points may be used, and the present embodiment is merely illustrative and not restrictive, and the same technical effects may be achieved.
S302, respectively determining the distance between the real-time parameter curve and the standard parameter curve at each of the plurality of moments;
then, the distances of the real-time parameter curve and the standard parameter curve at each of the plurality of times are determined, respectively. That is, among the plurality of times, each time has a corresponding actual parameter on the real-time parameter curve and each time has a corresponding preset parameter on the standard parameter curve, and then the distance between the actual parameter and the preset parameter in each time is determined, respectively. When the real-time parameter curve is higher than the standard parameter curve, the distance is a positive value; when the real-time parameter curve is lower than the standard parameter curve, the distance is a negative value.
S303, determining the difference according to the distance of each moment in the plurality of moments.
And summarizing the distances at a plurality of moments according to the distances between the actual parameters and the preset parameters at each moment, and then determining the difference according to the distances corresponding to the moments. Specifically, in an embodiment of the present invention, the algorithm of the distance may be calculated using the friechet distance. I.e., the distance size of the associated data point can be calculated by defining a function.
Of course, the present embodiment is merely to illustrate the calculation method of the distance, and not to limit the calculation method, and those skilled in the art may change the calculation method of the similarity according to the actual situation, so as to achieve the same technical effects.
As a second embodiment, it may include:
s311, determining the similarity between the real-time parameter curve and the standard parameter curve at any time of the multiple times;
the similarity between the real-time parameter curve and the standard parameter curve can be calculated for any of a plurality of times. The similarity can be represented by Pearson correlation coefficient (Pearson Correlation Coefficient). The pearson correlation coefficient measures a linear correlation. 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 according to the similarity.
The amount of difference between the real-time parameter curve and the standard parameter curve can then be determined by Pearson correlation coefficients.
As a third embodiment, it 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 according to the integral difference between the real-time parameter curve and 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 integrated, respectively, so that the difference amount may be determined from the difference of the integration functions. That is, the absolute value of the difference amount may be determined directly for the difference in the corresponding areas between the real-time parameter curve and the standard parameter curve, and then the adjustment direction of the difference amount may be determined according to the positional relationship of 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, acquiring current parameters in a cooking cavity at a preset time point;
s332, obtaining an adjustment amount based on the difference amount and the current parameter;
s333, adjusting the cooking parameters of the cooking utensil according to the adjustment quantity.
Specifically, the current parameters at the preset time point are acquired first. And obtaining an adjustment amount of the heating power through the difference amount and the current parameter according to a formula T/B x k, wherein T is the current parameter, B is the difference amount, and k is an adjustment coefficient, and the adjustment coefficient corresponds to the food material characteristic and the current parameter.
For example, the data relationship between the adjustment coefficient and the food material characteristic and the current parameter can be obtained through a large number of experiments, so that a comparison table between the adjustment coefficient and the food material characteristic and the current parameter can be obtained through big data. Specifically, since the adjustment is mainly performed with the temperature during the adjustment, the humidity is calculated only as a correction in order to make a more accurate determination of the energy absorbed by the food during the heating, and the adjustment coefficient of the temperature is larger than that of the humidity.
Optionally, in the embodiment of the present invention, when the parameter is temperature, step S333 specifically includes:
s3331, judging the position relation between the real-time temperature curve and the standard temperature curve according to the adjustment quantity, 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 quantity, and increasing the heating power of the cooking utensil 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 the real-time humidity curve and the standard humidity curve according to the adjustment quantity, and reducing the steam generation quantity of the cooking utensil 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 quantity, and increasing the steam generation quantity of the cooking utensil when the real-time humidity curve is lower than the standard humidity curve.
The position relation is that the positions of the two curves are judged, and the two curves are concretely divided into two cases, wherein one is 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 fact that the temperature in the current cooking cavity is higher than the preset temperature is indicated, and in order to enable the real-time temperature curve to be more matched 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 quantity; when the real-time temperature curve is lower than the standard temperature curve, the fact that the temperature in the current cooking cavity is lower than the preset temperature is indicated, and in order to enable the real-time temperature curve to be more matched with the standard temperature curve, the real-time temperature curve needs to be adjusted upwards, namely the heating power of the cooking appliance is increased according to the adjustment quantity.
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 the standard humidity curve, the real-time humidity curve needs to be adjusted downwards, 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, the current humidity in the cooking cavity is lower than the preset humidity, and in order to enable the real-time humidity curve to be more matched 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 an embodiment of the present invention, the control method further includes:
s4, acquiring the temperature and the humidity of the food materials at the preset time point; wherein the preset time point corresponds to the food material characteristic;
when the temperature and the humidity are detected at the same time, 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 invention is only used for illustrating the characteristics of the food materials, but is not limited, and the person skilled in the art can change the characteristics of the food materials according to actual situations, so that the related technical effects can be achieved.
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, the remaining cooking time length is adjusted. The remaining cooking time period is the time from the preset time point to the time when the food is cooked.
Of course, in the present 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 total heat required to be absorbed by the food material from a preset time point to cooking according to the temperature and the humidity of the food material at the preset time point;
specifically, acquiring the temperature of food materials at the beginning of cooking, a preset cooking temperature, and real-time humidity and standard humidity at the preset time point; determining the energy to be absorbed by food cooking according to the temperature of the food material at the beginning of cooking and the 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 a preset time point to the time of cooking according to the energy required to be absorbed by the food and the energy lost by the food cooking.
Specifically, the total heat required to be absorbed by the food material from the preset time point to the cooking is qtu, qtu=qtu+qtak, and the energy required to be absorbed by the food cooking: qinhale = cm Δt, wherein c: specific heat capacity of food, m: mass, deltaT, difference between temperature T of food at preset time point and cooking temperature.
In order to make the energy absorbed by the food more accurately determined in the heating process, a humidity sensor is added, and the evaporation heat of the food moisture is corrected and calculated to obtain the energy Qwater=VΔΦ.H lost in the food cooking process, wherein the volume of the V cooking cavity, the evaporation enthalpy of H water change, and ΔΦ: the humidity content varies. The humidity content change value is a humidity content change value of the real-time humidity curve and the standard humidity curve at a preset time point.
S502, acquiring the conduction rate of heat conducted from the surface of the food material to the inside of the food material;
and obtaining the thermal conductivity, the thickness and the surface area of the food material, and obtaining the conduction rate of heat of the food material from the surface to the inside according to the thickness, the surface area and the thermal conductivity of the food material.
For the conduction rate v=jsΔt/L of food heat from the surface to the inside, one half thickness of L food, J is food material thermal conductivity, S: food surface area.
S503, obtaining and adjusting the residual 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 amount 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; and adjusting cooking parameters of the cooking utensil 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 greater, that is, the difference between the food actually cooked at present and the food model in the preset cooking program is greater, 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, the difference between the real-time parameter curve and the standard parameter curve is smaller, namely, the difference between the food actually cooked at present and the food model in the preset cooking program is smaller, 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, etc.
According to the position relation between the real-time parameter curve and the standard parameter curve, judging whether the real-time parameter curve is higher than the standard parameter curve, and determining the adjustment direction of the cooking parameter, namely determining whether to increase or decrease, so that the cooking parameter of the cooking appliance can be adjusted.
Example 2
The embodiment of the invention also provides a control device of the cooking utensil, which comprises:
the first acquisition module is used for acquiring a standard parameter curve used for representing the heat absorption of the standard food materials before a preset time point; details can be found in the related description of step S1 of the above method embodiment, and will not be described 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; details can be found in the related description of step S2 of the above method embodiment, and will not be described 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 larger than a preset threshold; details can be found in the related description of step S3 of the above method embodiment, and will not be described herein.
According to the embodiment of the invention, the parameter change of the cooking utensil in the cavity is monitored in real time in the cooking process, a real-time parameter curve is formed, and the cooking parameters of the cooking utensil in the actual cooking process, such as heating power, steam generation amount and the like of the cooking utensil are adjusted by comparing the real-time parameter curve with the standard parameter curve, so that the preset cooking program of the cooking utensil has adaptability to the weight and the size of food materials, the food materials can just obtain the energy required by the complete cooking without burning, and the food heating effect is ensured.
Example 3
The embodiment of the invention also provides an electronic device, which may include a processor and a memory, where the processor and the memory may be connected by a bus or other means, for example, by a bus connection.
The processor may be a central processing unit (Central Processing Unit, CPU). The processor may also be any other general purpose processor, digital signal processor (Digital Signal Processor, DSP), application specific integrated circuit (Application Specific Integrated Circuit, ASIC), field programmable gate array (Field-Programmable Gate Array, FPGA) or other programmable logic device, discrete gate or transistor logic, discrete hardware components, or any combination thereof.
The memory, as a non-transitory computer readable storage medium, may be used to store a non-transitory software program, a non-transitory computer executable program, and modules, such as program instructions/modules (e.g., a first acquisition module, a second acquisition module, a processing module, and an adjustment module) corresponding to the control method in the embodiments of the present invention. The processor executes various functional applications of the processor and data processing, i.e., implements the control methods in the method embodiments described above, by running non-transitory software programs, instructions, and modules stored in the memory.
The memory may include a memory program area and a memory data area, wherein the memory program area may store an operating system, at least one application program required for a function; the storage data area may store data created by the processor, etc. In addition, the memory may include high-speed random access memory, and may also include non-transitory memory, such as at least one magnetic disk storage device, flash memory device, or other non-transitory solid state storage device. In some embodiments, the memory may optionally include memory located remotely from the processor, the remote memory being connectable to the processor through 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 that, when executed by the processor, perform the control method of any of the above embodiments.
The specific details of the electronic device may be correspondingly understood by referring to the corresponding related descriptions and effects in any of the above embodiments, and are not repeated herein.
Example 4
Embodiments of the present invention also provide a computer-readable storage medium storing computer instructions for causing the computer to execute any one of the control methods.
Wherein the storage medium may be a magnetic Disk, an optical Disk, a Read-Only Memory (ROM), a random access Memory (Random Access Memory, RAM), a Flash Memory (Flash Memory), a Hard Disk (HDD), or a Solid State Drive (SSD); the storage medium may also comprise a combination of memories of the kind described above.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the various aspects of the invention will be apparent to persons of ordinary skill in the art upon reading the foregoing description. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (15)
1. A control method of a cooking appliance, comprising:
acquiring a standard parameter curve used for representing the heat absorption of a 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;
determining the difference between the real-time parameter curve and the standard parameter curve, and adjusting the cooking parameter of the cooking appliance according to the difference when the absolute value of the difference is larger than a preset threshold;
acquiring the temperature and the humidity of the food materials at the preset time point; wherein the preset time point corresponds to the food material characteristic;
adjusting the residual cooking time according to the temperature and the humidity of the food materials at the preset time point; the adjusting the remaining cooking time according to the temperature and the humidity of the food material at the preset time point comprises the following steps:
determining 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 corresponding to the food material at the preset time point;
acquiring the conduction rate of heat conducted from the surface of the food material to the inside of the food material;
and obtaining the residual cooking time according to the total heat and the conduction rate.
2. The control method according to claim 1, characterized in that the determining of the amount of difference of the real-time parameter curve and the standard parameter curve includes:
acquiring a plurality of moments before the preset time point;
determining the distance between the real-time parameter curve and the standard parameter curve at each of the plurality of moments;
and determining the difference according to the distance of each moment in the plurality of moments.
3. The control method according to claim 1, characterized in that the determining of the amount of difference of the real-time parameter curve and the standard parameter curve includes:
at any one of a plurality of moments, determining the similarity of the real-time parameter curve and the standard parameter curve;
and determining the difference according to the similarity.
4. The control method according to claim 1, characterized in that the determining of the amount of difference of the real-time parameter curve and the standard parameter curve includes:
integrating the real-time parameter curve and the standard parameter curve before the preset time point respectively;
and determining the difference according to the difference between the integral of the real-time parameter curve and the integral of the standard parameter curve.
5. The control method according to any one of claims 1 to 4, characterized in that the adjusting of the cooking parameters of the cooking appliance according to the difference amount includes:
acquiring current parameters in the cooking cavity at a preset time point;
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 quantity.
6. The control method according to claim 5, characterized in that the obtaining an adjustment amount based on the difference amount and the current parameter includes:
obtaining the adjustment quantity according to the difference quantity and the current parameter and T/B x k; wherein T is the current parameter, B is the difference, k is the adjustment coefficient, and the adjustment coefficient corresponds to the food material characteristic and the current parameter.
7. The control method of claim 6, wherein the parameters for characterizing the current food material caloric absorption include at least one of: temperature, humidity.
8. The control method according to claim 7, wherein when the difference amount is a scalar, the determining the difference amount between the real-time parameter curve and the standard parameter curve, and when an absolute value of the difference amount is greater than a preset threshold, adjusting a 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;
and adjusting cooking parameters of the cooking utensil 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, reducing the heating power of the cooking utensil according to the adjustment quantity;
and when the real-time temperature curve is lower than the standard temperature curve, increasing the heating power of the cooking utensil according to the adjustment quantity.
10. The control method according to claim 8, wherein when the parameter is humidity, the adjusting the cooking parameter of the 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 utensil 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 utensil according to the adjustment amount.
11. The control method according to any one of claims 1 to 4, wherein the determining the total amount of heat to be absorbed by the food material from the preset time point to the time of cooking based on the temperature and humidity corresponding to the food material at the preset time point includes:
acquiring the temperature of food materials at the beginning of cooking, a preset cooking temperature, and real-time humidity and standard humidity at the preset time point;
determining the energy to be absorbed by food cooking according to the temperature of the food material at the beginning of cooking and the 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 quantity required to be absorbed by the food material from a preset time point to the cooking time according to the energy required to be absorbed by the food and the energy lost by the cooking of the food.
12. The control method of claim 11, wherein the obtaining a conduction rate of heat conducted from the surface of the food material to the interior of the food material comprises:
obtaining the thermal conductivity, the thickness and the surface area of the food material;
and obtaining the conduction rate of heat of the food material 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.
13. A control device of a cooking appliance, comprising:
the first acquisition module is used for acquiring a standard parameter curve used for representing the heat absorption of the standard food materials 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;
the adjustment 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 larger than a preset threshold;
acquiring the temperature and the humidity of the food materials at the preset time point; wherein the preset time point corresponds to the food material characteristic;
adjusting the residual cooking time according to the temperature and the humidity of the food materials at the preset time point; the adjusting the remaining cooking time according to the temperature and the humidity of the food material at the preset time point comprises the following steps:
determining 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 corresponding to the food material at the preset time point;
acquiring the conduction rate of heat conducted from the surface of the food material to the inside of the food material;
and obtaining the residual cooking time according to the total heat and the conduction rate.
14. An electronic device, comprising: a memory and a processor, the memory and the processor being communicatively coupled to each other, the memory having stored therein computer instructions, the processor executing the computer instructions to perform the control method of any of claims 1-12.
15. A computer-readable storage medium storing computer instructions for causing the computer to execute the control method according to any one of claims 1 to 12.
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| CN114631735A (en) * | 2022-03-02 | 2022-06-17 | 杭州老板电器股份有限公司 | Cooking control method and device and cooking electric appliance |
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