CN105266566B - Rice cooker and control method and control device thereof - Google Patents
Rice cooker and control method and control device thereof Download PDFInfo
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- CN105266566B CN105266566B CN201510821723.2A CN201510821723A CN105266566B CN 105266566 B CN105266566 B CN 105266566B CN 201510821723 A CN201510821723 A CN 201510821723A CN 105266566 B CN105266566 B CN 105266566B
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- 238000000034 method Methods 0.000 title claims abstract description 55
- 235000007164 Oryza sativa Nutrition 0.000 title abstract description 28
- 235000009566 rice Nutrition 0.000 title abstract description 28
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000010411 cooking Methods 0.000 claims abstract description 135
- 230000008859 change Effects 0.000 claims abstract description 101
- 230000008569 process Effects 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 128
- 238000007654 immersion Methods 0.000 claims description 57
- 238000002791 soaking Methods 0.000 claims description 29
- 235000012054 meals Nutrition 0.000 claims description 22
- 230000005012 migration Effects 0.000 claims description 19
- 238000013508 migration Methods 0.000 claims description 19
- 238000001514 detection method Methods 0.000 claims description 12
- 238000004886 process control Methods 0.000 claims description 12
- 230000002745 absorbent Effects 0.000 claims description 9
- 239000002250 absorbent Substances 0.000 claims description 9
- 230000000630 rising effect Effects 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 230000007423 decrease Effects 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims 2
- 241000209094 Oryza Species 0.000 abstract description 27
- 238000010586 diagram Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 2
- 241000339989 Wolffia Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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Abstract
The invention discloses a rice cooker and a control method and a control device thereof, and relates to the field of rice cookers. The method comprises the steps of acquiring the bottom temperature change rate of the rice cooker when the rice cooker starts to cook; if the bottom temperature change rate indicates that the bottom temperature of the rice cooker is in a descending trend, judging that the initial cooking state of the rice cooker is hot pot cooking; the cooking process of the rice cooker is controlled according to the initial cooking state of the hot pot cooking. The invention judges the initial cooking state of the rice cooker according to the temperature change rate, and can make the judgment result more accurate.
Description
Technical field
The present invention relates to cooker field, more particularly to a kind of cooker and its control method and control device.
Background technology
The rice cooker process of cooking generally comprises immersion water suction, heat temperature raising, seethes with excitement and cook rice over a slow fire the stage.Wherein, immersion water suction rank
Section is in order that moisture well into grain of rice inside, can promote the gelatinizing of starch.If soak time is not enough, moisture does not enter
Enter grain of rice core, simply the expansion of grain of rice outer absorbent member, it is half-cooked to be easily caused rice, particularly rice amount is cooked, and easily occur should
Problem.
Current rice cooker is typically all to be respectively mounted temperature sensing device on bottom and rice cooker top cover, and the two is used cooperatively, root
State of cooking is determined according to bottom and head temperature, so as to control the process of cooking.But judge shape of cooking according only to the temperature of detection
State is it is possible that judge inaccurate situation.For example, when continuously cooking, (the i.e. bottom of rice cooker it is possible that hot pot is cooked
Portion's temperature be higher than room temperature when) situation, now because the bottom temp of rice cooker is higher, the process of cooking may omit leaching
In the bubble water suction stage, the heat temperature raising stage of next stage is directly entered, and food temperature is relatively low actually in pot, due to during immersion
Between it is not enough, cause rice half-cooked or mouthfeel occur harder.
The content of the invention
An embodiment of the present invention technical problem to be solved is accurately to judge the state of cooking of rice cooker.
According to an aspect of the present invention, there is provided a kind of control method of cooker, methods described includes：Start to cook
When, obtain the bottom temp rate of change of cooker；If the bottom temp rate of change represents the bottom temp of cooker
On a declining curve, the initially state of cooking for judging cooker is that hot pot is cooked；The state of initially cooking cooked according to hot pot is to boiling
The process of cooking of meal device is controlled.
Preferably, it is described according to the state of initially cooking that hot pot is cooked the process of cooking of cooker is controlled including：
Obtain the head temperature rate of change of cooker；Known according to the bottom temp rate of change and the head temperature rate of change
The initially state of cooking of other cooker is that hot pot cold water is cooked or hot pot hot water is cooked；Cooked according to hot pot cold water or hot pot
What hot water was cooked initially cook, and state is controlled respectively to the process of cooking of cooker.
Preferably, it is described that cooker is recognized according to the bottom temp rate of change and the head temperature rate of change
Initially the state of cooking be hot pot cold water cook or hot pot hot water cook including：If the bottom temp rate of change is represented boiled
The bottom temp of meal device is on a declining curve and the head temperature rate of change represents the head temperature of cooker in declining or flat
Steady trend, the initially state of cooking for judging cooker is that hot pot cold water is cooked；If the bottom temp rate of change is represented boiled
The bottom temp of meal device is on a declining curve and the head temperature rate of change represents that the head temperature of cooker becomes in rising
Gesture, the initially state of cooking for judging cooker is that hot pot hot water is cooked.
Preferably, the initially state of cooking that cooker is recognized according to the head temperature rate of change is hot pot cold water
Cook or hot pot hot water cook including：If the head temperature rate of change represent the head temperature of cooker in declining or
Moderate tone, the initially state of cooking for judging cooker is that hot pot cold water is cooked；If the head temperature rate of change is represented
The head temperature of cooker is in rising trend, and the initially state of cooking for judging cooker is that hot pot hot water is cooked.
Preferably, it is described to be cooked according to hot pot cold water or state of initially cooking that hot pot hot water is cooked is respectively to cooker
The process of cooking be controlled including：If initially the state of cooking is that hot pot cold water is cooked, control cooker enters immersion water suction
Stage；If initially the state of cooking is that hot pot hot water is cooked, according to the different situations control cooker of the bottom temp of cooker
Into cooking the stage accordingly.
Preferably, if initially the state of cooking is that hot pot hot water is cooked, according to the different situations of the bottom temp of cooker
Control cooker is entered cooks the stage accordingly, including：If initially the state of cooking is that hot pot hot water is cooked, by the bottom of cooker
Portion's temperature is compared with soaking temperature；If the bottom temp of cooker is less than soaking temperature, control cooker is heated to leaching
Bubble temperature, and enter the immersion water suction stage；If the bottom temp of cooker is higher than soaking temperature, control cooker shortens immersion
Absorbent time or into the heat temperature raising stage.
Preferably, when starting to cook, before the bottom temp rate of change of cooker is obtained, methods described also includes：
The bottom temp of detection cooker, the bottom temp of cooker is compared with immersion migration temperature；If the bottom of cooker
Portion's temperature migrates temperature more than or equal to immersion, then the step of bottom temp rate of change of execution acquisition cooker；If boiled
Less than immersion migration temperature, control cooker is heated to soaking temperature to the bottom temp of meal device, and enters the immersion water suction stage.
According to another aspect of the present invention, there is provided a kind of control device of cooker, described device includes：Bottom temp
Information acquisition unit, for when starting to cook, obtaining the bottom temp rate of change of cooker；Cook state determination unit,
If representing that the bottom temp of cooker is on a declining curve for the bottom temp rate of change, initially boiling for cooker is judged
Meal state is that hot pot is cooked；Cook process control unit, the state of initially cooking for being cooked according to hot pot is boiled to cooker
Meal process is controlled.
Preferably, described device also includes：Head temperature information acquisition unit, the head temperature for obtaining cooker becomes
Change speed；The state determination unit of cooking, for according to the bottom temp rate of change and head temperature change speed
The initially state of cooking of rate identification cooker is that hot pot cold water is cooked or hot pot hot water is cooked；The process control list of cooking
Unit, the state of initially cooking for being cooked according to hot pot cold water or hot pot hot water is cooked is entered respectively to the process of cooking of cooker
Row control.
Preferably, the state determination unit of cooking, is used for：If the bottom temp rate of change represents cooker
Bottom temp is on a declining curve and the head temperature rate of change represents the head temperature of cooker in declining or steadily become
Gesture, the initially state of cooking for judging cooker is that hot pot cold water is cooked；If the bottom temp rate of change represents cooker
Bottom temp it is on a declining curve and the head temperature rate of change represents that the head temperature of cooker is in rising trend, sentence
The initially state of cooking for determining cooker is that hot pot hot water is cooked.
Preferably, the process control unit of cooking, including：Hot pot cold water is cooked control module, if for initially boiling
Meal state is that hot pot cold water is cooked, and control cooker enters the immersion water suction stage；Hot pot hot water is cooked control module, if for
Initially the state of cooking is that hot pot hot water is cooked, and enters corresponding according to the different situations control cooker of the bottom temp of cooker
Cook the stage.
Preferably, the hot pot hot water is cooked control module, is used for：If initially the state of cooking is that hot pot hot water is cooked,
The bottom temp of cooker and soaking temperature are compared；If the bottom temp of cooker is less than soaking temperature, control is boiled
Meal device is heated to soaking temperature, and enters the immersion water suction stage；If the bottom temp of cooker is higher than soaking temperature, control is boiled
Meal device shortens immersion absorbent time or into the heat temperature raising stage.
Preferably, described device also includes：Temperature comparing unit, for by the bottom temp of the cooker for detecting with leaching
Bubble migration temperature is compared；The bottom temp information acquisition unit, if the bottom temp for cooker is more than or waits
In immersion migration temperature, then the bottom temp rate of change of cooker is obtained；The process control unit of cooking, if be additionally operable to
Less than immersion migration temperature, control cooker is heated to soaking temperature to the bottom temp of cooker, and enters the immersion water suction stage.
According to a further aspect of the invention, there is provided a kind of cooker, including the control device of aforesaid cooker.
The present invention judges the state of initially cooking of cooker according to rate temperature change, and judged result can be made more accurate
Really.Also, head temperature rate of change is combined on the basis of bottom temp rate of change, can further identify that hot pot is boiled
Meal belongs to the ripe meal of hot pot cold water or hot pot hot water is cooked, so as to the control of the process that carries out cooking respectively.Also, in control of cooking
During, it is half-cooked or inclined so as to avoid the occurrence of food even if in the case where hot pot is cooked, also will not omit the immersion water suction stage
Hard situation.
By referring to the drawings to the present invention exemplary embodiment detailed description, the present invention further feature and its
Advantage will be made apparent from.
Description of the drawings
In order to be illustrated more clearly that the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
The accompanying drawing to be used needed for having technology description is briefly described, it should be apparent that, drawings in the following description are only this
Some embodiments of invention, for those of ordinary skill in the art, without having to pay creative labor, may be used also
To obtain other accompanying drawings according to these accompanying drawings.
Fig. 1 is the schematic flow sheet of control method one embodiment of cooker of the present invention.
Fig. 2 is the schematic flow sheet of another embodiment of the control method of cooker of the present invention.
Fig. 3 A are temperature schematic diagrams of normally cooking.
Fig. 3 B are cooked temperature schematic diagram using prior art carry out the cooking hot pot cold water of control.
Fig. 3 C are cooked temperature schematic diagram using the present invention program carry out cooking hot pot cold water of control.
Fig. 3 D are cooked temperature schematic diagram using the present invention program carry out cooking hot pot hot water of control.
Fig. 4 is the schematic flow sheet of another embodiment of the control method of cooker of the present invention.
Fig. 5 is the structural representation of control device one embodiment of the cooker of the present invention.
Fig. 6 is the structural representation of another embodiment of the control device of cooker of the present invention.
Specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.Below
It is illustrative to the description only actually of at least one exemplary embodiment, never conduct is to the present invention and its application or makes
Any restriction.Based on the embodiment in the present invention, those of ordinary skill in the art are not making creative work premise
Lower obtained every other embodiment, belongs to the scope of protection of the invention.
For prior art according only to the rice cooker bottom of detection and the temperature at top judging the state of cooking it is possible that
Judge inaccurate situation, propose the solution of the present invention.
Fig. 1 is the schematic flow sheet of control method one embodiment of cooker of the present invention.Cooker for example can be meal
The machine of the Automatic-cookings such as pot.
As shown in figure 1, the method for the present embodiment is comprised the following steps：
Step S102, when starting to cook, obtains the bottom temp rate of change of cooker.
A kind of exemplary implementation, when starting to cook, timer is started from scratch timing, and receives the bottom of cooker
The bottom temp Tb of temperature-sensitive bag detection, is then compared the bottom temp at each moment to obtain bottom temp rate of change
Vb, until it reaches till the initial detection time t0 of setting.If over time the bottom temp at each moment is on a declining curve,
Then bottom temp rate of change Vb ＜ 0.
Step S104, if bottom temp rate of change represents that the bottom temp of cooker is on a declining curve, judges to cook
The initially state of cooking of device is that hot pot is cooked, that is, cooker is not just room temperature when starting to cook, but heat.What hot pot was cooked
Situation is often as continuously cooking what is caused using cooker.
Step S106, is controlled according to the state of initially cooking that hot pot is cooked to the process of cooking of cooker.So as to
In the case that cooker is heat, will not be mistaken for needing to enter heat temperature raising stage next stage cooked, but as one
The new process of cooking is controlled, and cooker is hot when simply initially cooking, so as to will not easily omit the immersion water suction stage.
For example, control cook process still successively experience immersion water suction, heat temperature raising, seethe with excitement and the stage such as cook rice over a slow fire.
Such scheme judges the state of initially cooking of cooker according to rate temperature change, can make judged result more
Accurately.
Additionally, the present invention combines head temperature rate of change on the basis of bottom temp rate of change, can be further
Identify that hot pot is cooked and belong to the ripe meal of hot pot cold water or hot pot hot water is cooked, so as to the control of the process that carries out cooking respectively.Under
Face describes the situation with reference to Fig. 2.
Fig. 2 is the schematic flow sheet of another embodiment of the control method of cooker of the present invention.
As shown in Fig. 2 the method for the present embodiment is comprised the following steps：
Step S202, when starting to cook, obtains the bottom temp rate of change and head temperature rate of change of cooker.
Wherein, the acquisition modes of head temperature rate of change may be referred to bottom temp rate of change.For example, start to cook
When, timer is started from scratch timing, and receives head temperature Tt of the top temperature-sensitive bag detection of cooker, then by each moment
Head temperature be compared to obtain head temperature rate of change Vt, until it reaches till the initial detection time t0 of setting.
If over time the head temperature at each moment is on a declining curve, head temperature rate of change Vt ＜ 0；If over time
The head temperature at each moment is in rising trend, then head temperature rate of change Vt ＞ 0；If the top at each moment over time
Portion's temperature is not changed in being in moderate tone substantially, then head temperature rate of change Vt=0.
Step S204, according to bottom temp rate of change and head temperature rate of change the shape of initially cooking of cooker is recognized
State is that hot pot cold water is cooked or hot pot hot water is cooked, and is cooked using cold water so as to will continuously cook or hot water is cooked and distinguished
Come.
A kind of exemplary recognition method, if bottom temp rate of change represents that the bottom temp of cooker becomes in decline
Gesture and head temperature rate of change represent that the head temperature of cooker, in declining or moderate tone, judges initially boiling for cooker
Meal state is that hot pot cold water is cooked；If bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and pushes up
Portion's rate temperature change represents that the head temperature of cooker is in rising trend, and the initially state of cooking for judging cooker is hot pot heat
Decocting in water meal.This is because when hot pot hot water is cooked, the heat of water constantly passes to the food in cooker, although under bottom temp
Drop, but head temperature but rises under vapor action, it is possible thereby to the initially state of cooking for judging cooker is hot pot hot water
Cook, whereas if bottom temp is declining, head temperature but in decline or moderate tone, then can be determined that the first of cooker
The state of cooking that begins is that hot pot cold water is cooked.
Step S206, cooks according to hot pot cold water or state of initially cooking that hot pot hot water is cooked is respectively to cooker
The process of cooking is controlled.
If initially the state of cooking is that hot pot cold water is cooked, a kind of exemplary control mode can control cooker and enter
Enter to soak the water suction stage, rather than into heat temperature raising stage next stage, ensure that food can be with sufficient absorption moisture, it is to avoid
There is food half-cooked or partially hard.Furthermore, it is possible to the time of immersion water inlet is preset, such as 10 minutes.
If initially the state of cooking is that hot pot hot water is cooked, can be controlled according to the different situations of the bottom temp of cooker
Cooker is entered and cooked the stage accordingly.A kind of exemplary control mode, the bottom temp of cooker and soaking temperature are entered
Row compares, if the bottom temp of cooker is less than soaking temperature, control cooker is heated to soaking temperature, and inhales into immersion
In the water stage, if the bottom temp of cooker is higher than soaking temperature, control cooker shortens immersion absorbent time, for example, soak 3
Minute, or cooker can also be controlled into the heat temperature raising stage.Otherwise due to water temperature over-high, cause grain of rice outside gelatinized corn starch
Change, now cooker is not heated, without heat supply, grain of rice internal starch gelatinizing is insufficient to allow again, cause rice hard core occur.
Such scheme, in control process of cooking, even if in the case where hot pot is cooked, also will not easily omit immersion and inhale
Water stage, the situation half-cooked or partially hard so as to avoid the occurrence of food.
With reference to the temperature schematic diagram of cooking of Fig. 3 A, 3B, 3C, 3D.Wherein, Fig. 3 A are temperature schematic diagrams of normally cooking, and are illustrated
Be discontinuous situation about cooking, i.e. cooker be room temperature, can according to the bottom temp curve before initial detection time t0
Know, bottom temp is in moderate tone, rather than downward trend, hence, it can be determined that be situation about normally cooking, and according to normally boiling
The process of meal is controlled, and sequentially passes through immersion water suction, heat temperature raising, seethes with excitement, cooks rice over a slow fire the stage.Fig. 3 B are entered using prior art
The cook hot pot cold water of control of row is cooked temperature schematic diagram.From Fig. 3 B, because bottom temp is higher, under directly controlling to enter
In one heat temperature raising stage in stage, omit the immersion water suction stage.Fig. 3 C be using the present invention program carry out cooking control hot pot it is cold
Decocting in water meal temperature schematic diagram.From Fig. 3 C, although bottom temp is higher, but still there is the immersion water suction stage, then reheat
Heat up.Fig. 3 D are cooked temperature schematic diagram using the present invention program carry out cooking hot pot hot water of control.Fig. 3 D are illustrated that heat
Pot hot water cook cooker in scene bottom temp higher than the situation of soaking temperature, immersion absorbent time can be shortened, or
The heat temperature raising stage can also be entered.
In order to further improve control efficiency, the present invention propose can obtain cooker bottom temp rate of change it
Before, the bottom temp of cooker is compared with immersion migration temperature, to determine being using rate temperature change of the invention
Cook control mode or conventional control mode of cooking.The situation is described with reference to Fig. 4.
Fig. 4 is the schematic flow sheet of another embodiment of the control method of cooker of the present invention.
As shown in figure 4, the method for the present embodiment is comprised the following steps：
Step S400, cooker starts to cook.
Step S402, timer is started from scratch timing, while receiving the bottom temp of the bottom temperature-sensitive bag detection of cooker
Tb and head temperature Tt of top temperature-sensitive bag detection, and constantly the bottom temp at each moment is compared to obtain bottom temperature
Degree rate of change Vb, and the head temperature at each moment is compared to obtain head temperature rate of change Vt, until reaching
To the initial detection time t0 for arranging.
Whether step S404, judge current bottom temp more than or equal to immersion migration temperature.If the bottom of cooker
Portion's temperature performs S406 more than or equal to immersion migration temperature, if the bottom temp of cooker is held less than immersion migration temperature
Row S412.
Step S406, if the bottom temp of cooker judges that bottom temp changes more than or equal to immersion migration temperature
Whether speed is less than zero, namely judge whether the bottom temp of cooker is on a declining curve.If bottom temp rate of change is little
In zero, S408 is performed.
Step S408, if bottom temp rate of change is on a declining curve less than the bottom temp of zero, i.e. cooker, judges
The initially state of cooking of cooker is that hot pot is cooked, and whether head temperature rate of change is judged more than zero, if it is greater than zero, performing
S410, if less than or equal to zero, perform S414.
Step S410, in the case where hot pot is cooked, if head temperature rate of change is more than zero, illustrates shape of initially cooking
State is that hot pot hot water is cooked, and can control cooker into cooking the stage accordingly according to the different situations of bottom temp, for example
Shorten immersion absorbent time or into heat temperature raising stage etc., specifically may be referred to description above.Subsequently, then can work as
Before cook and proceed the control in next stage of cooking on the basis of the stage.
Step S412, if the bottom temp of cooker is less than immersion migration temperature, control cooker is heated to immersion temperature
Degree, then performs S414.
Step S414, control cooker enters the immersion water suction stage.Subsequently, then can be on the basis of the stage of currently cooking
Proceed the control in next stage of cooking.
Such scheme judges the state of initially cooking of cooker according to rate temperature change, can make judged result more
Accurately.Also, head temperature rate of change is combined on the basis of bottom temp rate of change, hot pot can be further identified
Cook and belong to the ripe meal of hot pot cold water or hot pot hot water is cooked, so as to the control of the process that carries out cooking respectively.Also, in control of cooking
During system, though in the case where hot pot is cooked, also will not omit immersion the water suction stage, so as to avoid the occurrence of food it is half-cooked or
Partially hard situation.
Fig. 5 is the structural representation of control device one embodiment of the cooker of the present invention.
As shown in figure 5, the control device of the cooker of the present embodiment includes：
Bottom temp information acquisition unit 502, for when starting to cook, obtaining the bottom temp change speed of cooker
Rate；
Cook state determination unit 504, if under representing that the bottom temp of cooker is in for bottom temp rate of change
Drop trend, the initially state of cooking for judging cooker is that hot pot is cooked；
Cook process control unit 506, for cook process of the state to cooker of initially cooking cooked according to hot pot
It is controlled.
Fig. 6 is the structural representation of another embodiment of the control device of cooker of the present invention.
As shown in fig. 6, the control device of cooker also includes：Head temperature information acquisition unit 603, cooks for obtaining
The head temperature rate of change of device；Accordingly, cook state determination unit 504, for according to bottom temp rate of change and top
The initially state of cooking of portion's rate temperature change identification cooker is that hot pot cold water is cooked or hot pot hot water is cooked；Cook process
Control unit 506, for being cooked according to hot pot cold water or state of initially cooking that hot pot hot water is cooked is respectively to cooker
The process of cooking is controlled.
Cook state determination unit 504, if representing the bottom temp of cooker specifically for bottom temp rate of change
On a declining curve and head temperature rate of change represents that the head temperature of cooker, in decline or moderate tone, judges cooker
The initially state of cooking be that hot pot cold water is cooked；If bottom temp rate of change represents that the bottom temp of cooker becomes in decline
Gesture and head temperature rate of change represents that the head temperature of cooker is in rising trend, judges the state of initially cooking of cooker
It is that hot pot hot water is cooked.
As shown in fig. 6, process control unit 506 of cooking includes：
Hot pot cold water is cooked control module 6062, if being that hot pot cold water is cooked for the initially state of cooking, control is cooked
Device enters the immersion water suction stage；
Hot pot hot water is cooked control module 6064, if being that hot pot hot water is cooked for the initially state of cooking, according to cooking
The different situations control cooker of the bottom temp of device is entered cooks the stage accordingly.
Hot pot hot water cook control module 6064 specifically for：If initially the state of cooking is that hot pot hot water is cooked, will boil
The bottom temp of meal device is compared with soaking temperature；If the bottom temp of cooker is less than soaking temperature, cooker is controlled
Soaking temperature is heated to, and enters the immersion water suction stage；If the bottom temp of cooker is higher than soaking temperature, cooker is controlled
Shorten immersion absorbent time or into the heat temperature raising stage.
As shown in fig. 6, control device also includes：Temperature comparing unit 601, for by the bottom temperature of the cooker for detecting
Degree is compared with immersion migration temperature；Accordingly, bottom temp information acquisition unit 502, if for the bottom of cooker
Temperature then obtains the bottom temp rate of change of cooker more than or equal to immersion migration temperature；Cook process control unit
504, if being additionally operable to the bottom temp of cooker less than immersion migration temperature, control cooker is heated to soaking temperature, goes forward side by side
Enter to soak the water suction stage.
The present invention also provides a kind of cooker, including the control device of aforesaid cooker.
The cooker and its control device of the present invention judges the state of initially cooking of cooker according to rate temperature change,
Judged result can be made more accurate.Also, head temperature rate of change is combined on the basis of bottom temp rate of change, can
Belong to the ripe meal of hot pot cold water or hot pot hot water is cooked further to identify that hot pot is cooked, so as to carry out process of cooking respectively
Control.Also, in control process of cooking, even if in the case where hot pot is cooked, will not also omit the immersion water suction stage, so as to
Avoid the occurrence of the half-cooked or partially hard situation of food.
One of ordinary skill in the art will appreciate that realizing all or part of step of above-described embodiment can pass through hardware
To complete, it is also possible to which the hardware that correlation is instructed by program is completed, and described program can be stored in a kind of computer-readable
In storage medium, storage medium mentioned above can be read only memory, disk or CD etc..
The foregoing is only presently preferred embodiments of the present invention, not to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (13)
1. a kind of control method of cooker, it is characterised in that methods described includes：
When starting to cook, the bottom temp rate of change of cooker is obtained；
If the bottom temp rate of change represents that the bottom temp of cooker is on a declining curve, initially boiling for cooker is judged
Meal state is that hot pot is cooked；
The process of cooking of cooker is controlled according to the state of initially cooking that hot pot is cooked.
2. the method for claim 1, it is characterised in that the state of initially cooking cooked according to hot pot is to cooker
The process of cooking be controlled including：
Obtain the head temperature rate of change of cooker；
It is according to the initially state of cooking of the bottom temp rate of change and head temperature rate of change identification cooker
Hot pot cold water is cooked or hot pot hot water is cooked；
Cooked according to hot pot cold water or state of initially cooking that hot pot hot water is cooked is carried out respectively to the process of cooking of cooker
Control.
3. method as claimed in claim 2, it is characterised in that described according to the bottom temp rate of change and the top
Rate temperature change identification cooker the initially state of cooking be hot pot cold water cook or hot pot hot water cook including：
If the bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and head temperature change
In decline or moderate tone, the initially state of cooking for judging cooker is that hot pot cold water is boiled to the head temperature of rate representation cooker
Meal；
If the bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and head temperature change
The head temperature of rate representation cooker is in rising trend, and the initially state of cooking for judging cooker is that hot pot hot water is cooked.
4. method as claimed in claim 2, it is characterised in that described to be cooked according to hot pot cold water or hot pot hot water is cooked
State of initially cooking the process of cooking of cooker is controlled respectively including：
If initially the state of cooking is that hot pot cold water is cooked, control cooker enters the immersion water suction stage；
If initially the state of cooking is that hot pot hot water is cooked, entered according to the different situations control cooker of the bottom temp of cooker
Enter and cook the stage accordingly.
5. method as claimed in claim 4, it is characterised in that if initially the state of cooking is that hot pot hot water is cooked, according to boiling
The different situations control cooker of the bottom temp of meal device is entered cooks the stage accordingly, including：
If initially the state of cooking is that hot pot hot water is cooked, the bottom temp of cooker and soaking temperature are compared；
If the bottom temp of cooker is less than soaking temperature, control cooker is heated to soaking temperature, and enters immersion water suction
Stage；
If the bottom temp of cooker is higher than soaking temperature, control cooker shortens immersion absorbent time or rises into heating
Thermophase.
6. the method as described in any one of claim 1-5, it is characterised in that when starting to cook, in the bottom for obtaining cooker
Before rate temperature change, methods described also includes：
The bottom temp of detection cooker, and the bottom temp of cooker is compared with immersion migration temperature；
If the bottom temp of cooker performs the bottom temp change for obtaining cooker more than or equal to immersion migration temperature
The step of speed；
If the bottom temp of cooker is less than immersion migration temperature, control cooker is heated to soaking temperature, and enters immersion
The water suction stage.
7. a kind of control device of cooker, it is characterised in that described device includes：
Bottom temp information acquisition unit, for when starting to cook, obtaining the bottom temp rate of change of cooker；
Cook state determination unit, if representing that the bottom temp of cooker becomes in decline for the bottom temp rate of change
Gesture, the initially state of cooking for judging cooker is that hot pot is cooked；
Cook process control unit, the state of initially cooking for being cooked according to hot pot is controlled to the process of cooking of cooker
System.
8. device as claimed in claim 7, it is characterised in that also include：
Head temperature information acquisition unit, for obtaining the head temperature rate of change of cooker；
The state determination unit of cooking, for being known according to the bottom temp rate of change and the head temperature rate of change
The initially state of cooking of other cooker is that hot pot cold water is cooked or hot pot hot water is cooked；
The process control unit of cooking, for the state point of initially cooking cooked according to hot pot cold water or hot pot hot water is cooked
The other process of cooking to cooker is controlled.
9. device as claimed in claim 8, it is characterised in that the state determination unit of cooking, is used for：
If the bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and head temperature change
In decline or moderate tone, the initially state of cooking for judging cooker is that hot pot cold water is boiled to the head temperature of rate representation cooker
Meal；
If the bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and head temperature change
The head temperature of rate representation cooker is in rising trend, and the initially state of cooking for judging cooker is that hot pot hot water is cooked.
10. device as claimed in claim 8, it is characterised in that the process control unit of cooking, including：
Hot pot cold water is cooked control module, if being that hot pot cold water is cooked for the initially state of cooking, control cooker enters leaching
The bubble water suction stage；
Hot pot hot water is cooked control module, if being that hot pot hot water is cooked for the initially state of cooking, according to the bottom of cooker
The different situations control cooker of temperature is entered cooks the stage accordingly.
11. devices as claimed in claim 10, it is characterised in that the hot pot hot water is cooked control module, is used for：
If initially the state of cooking is that hot pot hot water is cooked, the bottom temp of cooker and soaking temperature are compared；
If the bottom temp of cooker is less than soaking temperature, control cooker is heated to soaking temperature, and enters immersion water suction
Stage；
If the bottom temp of cooker is higher than soaking temperature, control cooker shortens immersion absorbent time or rises into heating
Thermophase.
12. devices as described in any one of claim 7-11, it is characterised in that described device also includes：
Temperature comparing unit, for the bottom temp of the cooker for detecting to be compared with immersion migration temperature；
The bottom temp information acquisition unit, if the bottom temp for cooker migrates temperature more than or equal to immersion,
Then obtain the bottom temp rate of change of cooker；
The process control unit of cooking, if being additionally operable to the bottom temp of cooker less than immersion migration temperature, control is cooked
Device is heated to soaking temperature, and enters the immersion water suction stage.
13. a kind of cookers, it is characterised in that including the control device described in any one of claim 7-12.
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| CN201510821723.2A CN105266566B (en) | 2015-11-23 | 2015-11-23 | Rice cooker and control method and control device thereof |
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| CN106388556B (en) * | 2016-10-21 | 2018-09-07 | 珠海格力电器股份有限公司 | Electric cooker heating temperature control method and device and electric cooker |
| CN107831804B (en) * | 2017-09-18 | 2019-11-22 | 珠海格力电器股份有限公司 | Cooking appliance and its control method |
| CN109044080B (en) * | 2018-09-20 | 2020-01-31 | 珠海格力电器股份有限公司 | cooking appliances and control method thereof |
| CN109330343B (en) * | 2018-09-20 | 2020-06-19 | 珠海格力电器股份有限公司 | Cooking appliance and control method thereof |
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| CN109288375B (en) * | 2018-09-20 | 2020-03-27 | 珠海格力电器股份有限公司 | Cooking appliance and control method thereof |
| CN109106195B (en) * | 2018-09-20 | 2020-06-19 | 珠海格力电器股份有限公司 | Cooking appliance and control method thereof |
| CN109288374B (en) * | 2018-09-20 | 2020-12-08 | 珠海格力电器股份有限公司 | Cooking appliance and control method thereof |
| CN109341802B (en) * | 2018-11-13 | 2020-08-07 | 浙江瑞德电子科技有限公司 | Method for judging rice quantity of electric cooker |
| CN111713957B (en) * | 2019-03-19 | 2022-10-14 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method, cooking equipment and computer readable storage medium |
| CN109757972B (en) * | 2019-03-26 | 2020-12-01 | 芜湖纯米电子科技有限公司 | Electric cooker capable of identifying cooking and porridge cooking and porridge cooking identification method |
| CN110089919B (en) * | 2019-05-21 | 2020-06-23 | 珠海格力电器股份有限公司 | Rice cooking device control method and rice cooking device |
| USD918654S1 (en) | 2019-06-06 | 2021-05-11 | Sharkninja Operating Llc | Grill plate |
| CN112107216B (en) * | 2019-06-19 | 2022-04-12 | 浙江苏泊尔家电制造有限公司 | Cooking appliance control method and cooking appliance |
| CN112656196B (en) * | 2019-10-16 | 2022-05-27 | 佛山市顺德区美的电热电器制造有限公司 | Control method of cooking appliance, cooking appliance and storage medium |
| CN113384137B (en) * | 2020-03-11 | 2022-05-20 | 佛山市顺德区美的电热电器制造有限公司 | Control method and device of cooking equipment, cooking equipment and storage medium |
| CN112315331B (en) * | 2020-10-23 | 2021-11-16 | 珠海格力电器股份有限公司 | Cooking control method and device based on cooking equipment and cooking equipment |
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