CN107479591B - Food heating control method and device, heating equipment and computer storage medium - Google Patents
Food heating control method and device, heating equipment and computer storage medium Download PDFInfo
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Abstract
The embodiment of the invention discloses a food heating control method, which comprises the following steps: the method comprises the steps that a moment when an instruction for heating food is received is taken as an initial moment, a radio frequency signal is transmitted to the food, and a reflection signal of the radio frequency signal reflected by the food is received; determining a standing-wave ratio of the radio frequency signal and the reflected signal; and controlling the heating of the food according to the relation between the standing wave ratio and the set conditions. The embodiment of the invention also provides a heating control device, heating equipment and computer storage equipment for food.
Description
Technical Field
The present invention relates to heating control of food, and more particularly, to a method and apparatus for controlling heating of food, a heating device, and a computer storage medium.
Background
With the continuous development of the intellectualization of the household electrical appliances, people put forward higher and higher requirements on the intellectualization of the household electrical appliances, and at present, the control of the cooking firepower and the control of the cooking time in the cooking process are both grasped according to the experience of people, or the experience of people is written into a program menu to be automatically realized.
In order to realize more intelligent cooking, the state of the food being cooked needs to be detected first, and the maturity of the food is determined according to the detection result, so that the cooking process is controlled; two detection methods are used for detecting the state of cooked food, one is a probe temperature detection method, namely, the probe is inserted into the food to detect the internal temperature of the food in real time, so that the maturity of the food is determined according to the temperature of the food; the other is an infrared detection method, in which the state of the surface of the food is detected by an infrared sensor emitting a spectrum and detecting a reflection spectrum of the food, thereby determining the maturity of the food.
However, the probe temperature detection method requires a probe inserted into food, which not only damages food, but also requires the user to change or train his own usage habit, and the probe can only detect the temperature of food near the probe, and the detection result does not necessarily represent the whole mature state of food, i.e. the detection result has a certain one-sidedness; the infrared detection method emits light waves through an infrared light source and detects reflected light waves, only the exposed part of food can be detected, but the bottom and the inner part of the food cannot be detected, and the detection result has certain one-sidedness; that is, the existing food state detection method in the heating process has the influence on the accuracy of food maturity determination due to one-sided performance, and is not favorable for controlling the heating of food.
Disclosure of Invention
In view of the above, embodiments of the present invention are directed to a method, an apparatus, a heating device and a computer storage medium for controlling heating of food, which accurately control heating of food.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
in a first aspect, an embodiment of the present invention provides a method for controlling heating of food, including: the method comprises the steps that a moment when an instruction for heating food is received is taken as an initial moment, a radio frequency signal is transmitted to the food, and a reflection signal of the radio frequency signal reflected by the food is received; determining a standing-wave ratio of the radio frequency signal and the reflected signal; and controlling the heating of the food according to the relation between the standing wave ratio and the set conditions.
In the above solution, the controlling the heating of the food according to the relationship between the standing wave ratio and the setting condition includes: determining the fluctuation amplitude of the standing-wave ratio at the current moment and the average value of the standing-wave ratio at the current moment; when the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment meets the set condition, controlling to stop heating the food; and when the ratio of the fluctuation amplitude of the standing wave ratio at the current moment to the average value of the standing wave ratio at the current moment does not meet the set condition, controlling to continuously heat the food.
In the foregoing solution, the determining the fluctuation amplitude of the standing-wave ratio at the current time and the average value of the standing-wave ratios at the current time includes: when the time period from the starting time to the current time is less than a first set time period, determining the difference between the maximum value and the minimum value of the standing-wave ratio between the starting time and the current time as the fluctuation amplitude of the standing-wave ratio at the current time, and determining the average value of the maximum value and the minimum value of the standing-wave ratio between the starting time and the current time as the average value of the standing-wave ratio at the current time; when the time period from the starting time to the current time is greater than or equal to the first set time period, determining the difference between the maximum value and the minimum value of the standing-wave ratio in the first set time period before the current time as the fluctuation amplitude of the standing-wave ratio at the current time, and determining the average value of the maximum value and the minimum value of the standing-wave ratio in the first set time period before the current time as the average value of the standing-wave ratio at the current time.
In the above scheme, the ratio of the fluctuation amplitude of the standing-wave ratio at the current time to the average value of the standing-wave ratios at the current time satisfies the setting condition, and includes: the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is smaller than a set threshold, and before the current moment, the change trend of the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio is from less than the set threshold to greater than or equal to the set threshold.
In the above scheme, the ratio of the fluctuation amplitude of the standing-wave ratio at the current time to the average value of the standing-wave ratios at the current time satisfies the setting condition, and includes: the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is smaller than a set threshold, the change trend of the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio before the current moment is from less than the set threshold to greater than or equal to the set threshold, and the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio at each moment in a second set time period after the current moment is smaller than the set threshold.
In the above scheme, the determining the standing-wave ratio between the radio frequency signal and the reflected signal includes: determining a maximum value of a transmission voltage of the radio frequency signal and a maximum value of a reflection voltage of the reflection signal; summing a maximum value of the transmit voltage and a maximum value of the reflected voltage; differencing the maximum value of the transmit voltage and the maximum value of the reflected voltage; and determining the ratio of the summed value to the subtracted value as the standing-wave ratio.
In a second aspect, an embodiment of the present invention provides a heating control device for food, including: the receiving and transmitting module is used for transmitting a radio frequency signal to the food by taking the moment of receiving the instruction of starting heating the food as the starting moment and receiving a reflected signal of the radio frequency signal reflected by the food; the determining module is used for determining the standing-wave ratio of the radio-frequency signal and the reflected signal; and the control module is used for controlling the heating of the food according to the relation between the standing wave ratio and the set conditions.
In the foregoing solution, the control module is specifically configured to: determining the fluctuation amplitude of the standing-wave ratio at the current moment and the average value of the standing-wave ratio at the current moment; when the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment meets the set condition, controlling to stop heating the food; and when the ratio of the fluctuation amplitude of the standing wave ratio at the current moment to the average value of the standing wave ratio at the current moment does not meet the set condition, controlling to continuously heat the food.
In the above solution, the determining, by the control module, the fluctuation amplitude of the standing-wave ratio at the current time and the average value of the standing-wave ratios at the current time includes: when the time period from the starting time to the current time is less than a first set time period, determining the difference between the maximum value and the minimum value of the standing-wave ratio between the starting time and the current time as the fluctuation amplitude of the standing-wave ratio at the current time, and determining the average value of the maximum value and the minimum value of the standing-wave ratio between the starting time and the current time as the average value of the standing-wave ratio at the current time; when the time period from the starting time to the current time is greater than or equal to the first set time period, determining the difference between the maximum value and the minimum value of the standing-wave ratio in the first set time period before the current time as the fluctuation amplitude of the standing-wave ratio at the current time, and determining the average value of the maximum value and the minimum value of the standing-wave ratio in the first set time period before the current time as the average value of the standing-wave ratio at the current time
In the above scheme, the ratio of the fluctuation amplitude of the standing-wave ratio at the current time to the average value of the standing-wave ratios at the current time satisfies the setting condition, and includes: the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is smaller than a set threshold, and before the current moment, the change trend of the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio is from less than the set threshold to greater than or equal to the set threshold.
In the above scheme, the ratio of the fluctuation amplitude of the standing-wave ratio at the current time to the average value of the standing-wave ratios at the current time satisfies the setting condition, and includes: the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is smaller than a set threshold, the change trend of the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio before the current moment is from less than the set threshold to greater than or equal to the set threshold, and the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio at each moment in a second set time period after the current moment is smaller than the set threshold.
In the foregoing solution, the determining module is specifically configured to: determining a maximum value of a transmission voltage of the radio frequency signal and a maximum value of a reflection voltage of the reflection signal; summing a maximum value of the transmit voltage and a maximum value of the reflected voltage; differencing the maximum value of the transmit voltage and the maximum value of the reflected voltage; and determining the ratio of the summed value to the subtracted value as the standing-wave ratio.
In a third aspect, an embodiment of the present invention provides a heating apparatus, where the heating apparatus includes a heating cavity, a processor, a memory, and a communication bus; the heating cavity is used for containing food; the communication bus is used for realizing connection communication between the processor and the memory; the processor is used for executing the heating control program of the food stored in the memory so as to realize the steps of the heating control method of the food.
In a fourth aspect, an embodiment of the present invention provides a computer storage medium, where the computer storage medium has a heating control program for food, and the heating control program for food implements the steps of the above-mentioned heating control method for food when being executed by a processor.
The embodiment of the invention provides a method and a device for controlling heating of food, heating equipment and computer storage equipment, wherein the method comprises the following steps: the method comprises the steps that a moment when an instruction for heating food is received is taken as a starting moment, a radio frequency signal is transmitted to the food, and a reflection signal of the radio frequency signal reflected by the food is received, so that a standing wave ratio of the radio frequency signal and the reflection signal can be determined, and based on the standing wave ratio, the state of the food at the current moment is determined according to the relation between the standing wave ratio and a set condition, wherein whether the state of the food changes or not is measured by utilizing the standing wave ratio, the state change degree of the food can be more accurately determined, and the heating stop or the continuous heating of the food is controlled; therefore, the influence on the accuracy of food state judgment caused by the one-sided performance of the existing food state detection method in the heating process is avoided, the accuracy of controlling the heating equipment is enhanced, and the control on the heating of the food is facilitated.
Drawings
FIG. 1 is a schematic flow chart of an alternative method for controlling the heating of food in an embodiment of the present invention;
FIG. 2 is a schematic flow chart of an alternative method for controlling the heating of food in an embodiment of the present invention;
FIG. 3 is a schematic diagram illustrating a variation trend of an alternative standing-wave ratio in an embodiment of the present invention;
FIG. 4 is a schematic structural diagram of a heating control device for food according to an embodiment of the present invention;
FIG. 5 is a schematic structural view of a heating apparatus in an embodiment of the present invention;
fig. 6 is a schematic structural diagram of a computer storage medium in an embodiment of the present invention.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.
An embodiment of the present invention provides a method for controlling food heating, which may be applied to a heating device, fig. 1 is a schematic flow chart of an alternative method for controlling food heating in an embodiment of the present invention, and as shown in fig. 1, the method for controlling food heating may include:
s101: the method comprises the steps that the time when an instruction for heating food is received is taken as an initial time, a radio frequency signal is transmitted to the food, and a reflection signal of the radio frequency signal reflected by the food is received;
specifically, when a user needs to heat food, for example, rice or unfreezing meat, the food is put into a heating cavity of the heating device, a pot cover is covered or a cabinet body is closed, and then a heating key is pressed, at this time, the heating device receives an instruction to start heating the food, the received time of the instruction to start heating the food is set as a starting time, a radio frequency signal is transmitted to the food, and a reflection signal of the radio frequency signal reflected by the food is received.
The radio frequency signal may be transmitted to the food in real time, or may be transmitted every fixed time period t1, or may be transmitted periodically, for example, the radio frequency signal is transmitted every t2, then every t3, and finally every t4, where t2, t3, and t4 are all different, and the radio frequency signal is transmitted to the food in a period of time.
Here, the radio frequency signals transmitted each time may be radio frequency signals of the same frequency or radio frequency signals of different frequencies, and the embodiment of the present invention is not particularly limited.
Due to the transmission of the radio frequency signal, the radio frequency signal can penetrate into the food, so that not only the local part of the food can be detected, but also the whole food can be detected, and the accuracy of food detection is enhanced.
S102: determining the standing-wave ratio of the radio-frequency signal and the reflected signal;
since the radio frequency signal and the reflected signal of the food reflected radio frequency signal are two waves with the same frequency and opposite directions, the radio frequency signal and the reflected signal form a standing wave, and since the structure or the state of the food is essentially changed in the process of heating the food, the standing wave formed by the radio frequency signal and the reflected signal also changes along with the change of the structure or the state of the food, the standing-wave ratio of the standing wave formed by the radio frequency signal and the reflected signal can be determined in order to detect the degree of the change of the state of the food; in order to determine the standing-wave ratio, in a specific implementation, S102 may include:
determining a maximum value of a transmission voltage of the radio frequency signal and a maximum value of a reflection voltage of the reflection signal; summing the maximum value of the transmit voltage and the maximum value of the reflected voltage; the difference between the maximum value of the emission voltage and the maximum value of the reflection voltage is obtained; and determining the ratio of the summed value to the subtracted value as the standing-wave ratio.
Specifically, when the maximum value of the transmission Voltage of the heating device for transmitting the radio frequency signal is U1, and the maximum value of the reflection Voltage of the reflection signal of the radio frequency signal is detected to be U2, then the Standing Wave Ratio (VSWR) of the Standing Wave can be calculated by the following formula:
in this way, the standing wave ratio of the standing wave formed can be determined.
S103: and controlling the heating of the food according to the relation between the standing wave ratio and the set condition.
In the process of heating the food, the change of the structure or the state of the food can cause the change of the transmitting signal of the radio-frequency signal reflected by the food, and further cause the change of the standing wave ratio formed by the radio-frequency signal and the reflected signal, so the change degree of the state of the food can be determined through the change amount of the standing wave ratio.
The state of the food may include: immature, mature, frozen or ambient temperature, and the embodiments of the present invention are not limited in this respect.
In order to determine the variation degree of the state of the food according to the variation amount of the standing wave ratio, in an alternative embodiment, fig. 2 is another alternative flow chart of the heating control method of the food in the embodiment of the present invention, as shown in fig. 2, S103 may include:
s201: determining the fluctuation amplitude of the standing-wave ratio at the current moment and the average value of the standing-wave ratio at the current moment;
since the standing wave ratio varies with the change of the food state, in order to determine the fluctuation amplitude of the standing wave ratio at the current time and the average value of the standing wave ratio at the current time, in an alternative embodiment, S201 may include:
when the time period from the starting time to the current time is less than a first set time period, determining the difference between the maximum value and the minimum value of the standing-wave ratio between the starting time and the current time as the fluctuation amplitude of the standing-wave ratio at the current time, and determining the average value of the maximum value and the minimum value of the standing-wave ratio between the starting time and the current time as the average value of the standing-wave ratio at the current time;
when the time period from the starting time to the current time is greater than or equal to a first set time period, determining the difference between the maximum value and the minimum value of the standing-wave ratio in the first set time period before the current time as the fluctuation amplitude of the standing-wave ratio at the current time, and determining the average value of the maximum value and the minimum value of the standing-wave ratio in the first set time period before the current time as the average value of the standing-wave ratio at the current time.
Firstly, comparing whether a time period from a starting time to a current time is less than a first set time period, for example, the first set time period is 3s, and the heating device emits radio frequency signals every 1s, then when the starting time is 12:00:00, and when the starting time is 12:00:01, the time period from the starting time to the current time is less than the first set time period, then determining the difference between the maximum value and the minimum value of the standing-wave ratio in 12:00:00 to 12:00:01 as the fluctuation amplitude of the standing-wave ratio at the current time, and determining the average value of the maximum value and the minimum value of the standing-wave ratio in 12:00 to 12:00:01 as the average value of the standing-wave ratio at the current time; when the starting time is 12:00:00, and when the starting time is 12:10:00, the time period from the starting time to the current time is greater than a first set time period, determining the difference between the maximum value and the minimum value of the standing-wave ratio in 3s before 12:10:00 as the fluctuation amplitude of the standing-wave ratio at the current time, determining the average value of the maximum value and the minimum value of the standing-wave ratio in 3s before 12:10:00 as the average value of the standing-wave ratio at the current time, namely determining the difference between the maximum value and the minimum value of the standing-wave ratio in 12:09:58 to 12:10:00 as the fluctuation amplitude of the standing-wave ratio at the current time, and determining the average value of the maximum value and the minimum value of the standing-wave ratio in 12:09:58 to 12:10:00 as the average value of the standing-wave ratio at the current time.
Therefore, the fluctuation amplitude of the standing-wave ratio at the current moment and the average value of the standing-wave ratio at the current moment can be determined.
S202: when the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment meets a set condition, controlling to stop heating the food;
in S202, a ratio of the fluctuation amplitude of the standing wave ratio at the current time to the average value of the standing wave ratio at the current time is calculated, and then it is determined whether the ratio satisfies a set condition, and if so, it indicates that the food has been heated to a target state, and the heating of the food is controlled to stop.
In an optional embodiment, in S202, the ratio of the fluctuation amplitude of the standing-wave ratio at the current time to the average value of the standing-wave ratio at the current time satisfies the set condition, and may include:
the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is smaller than a set threshold, and before the current moment, the change trend of the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio is from less than the set threshold to greater than or equal to the set threshold.
Wherein the set threshold may be determined according to the kind of food; in an alternative embodiment, the set threshold may be less than 1, for example, the set threshold is 0.1.
The change degree of the standing-wave ratio in a period of time can be reflected by utilizing the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment, and the change of the standing-wave ratio is small when the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is smaller than a set threshold value and indicates that the food is in a stable state in a period of time and is marked as a first stable state because the food is just heated and the state of the food is changed little; with continuous heating, the state of the food changes more and more, and when the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is greater than or equal to a set threshold value, the change of the standing-wave ratio is larger at the moment, which indicates that the food is in an unstable state within a period of time; finally, with the continuous heating of the food, the change of the state of the food is slowed down, when the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is smaller than a set threshold value, the change of the standing-wave ratio is reduced, the food is in a stable state within a period of time, and the stable state is marked as a second stable state; therefore, the ratio of the fluctuation amplitude of the standing wave ratio at the current moment to the average value of the standing wave ratio at the current moment is less than the set threshold, the food is possibly in the first stable state and also possibly in the second stable state, when the food is in the first stable state and the food is not heated to the target state, only when the food is in the second stable state, namely before the current moment, the change trend of the ratio of the fluctuation amplitude of the standing wave ratio to the average value of the standing wave ratio is from less than the set threshold to greater than or equal to the set threshold, which indicates that the food is changed from the first stable state to the second stable state through the unstable state before, and thus, the set condition is satisfied.
In another alternative embodiment, in S202, the ratio of the fluctuation amplitude of the standing-wave ratio at the current time to the average value of the standing-wave ratios at the current time satisfies the set condition, and may include:
the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is smaller than a set threshold, the change trend of the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio before the current moment is from less than the set threshold to greater than or equal to the set threshold, and the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio at each moment in a second set time period after the current moment is smaller than the set threshold.
In the same way as above, the ratio of the fluctuation range of the standing wave ratio at the current time to the average value of the standing wave ratio at the current time is smaller than the set threshold, the food may be in the first stable state, at this time, the food is not heated to the target state, only when the food is in the second stable state, that is, before the current time, the change trend of the ratio of the fluctuation range of the standing wave ratio to the average value of the standing wave ratio is from less than the set threshold to greater than or equal to the set threshold, which indicates that the food is changed from the first stable state to the second stable state before the current time, in order to more accurately determine that the food is in the second stable state, it is necessary to determine whether the ratio of the fluctuation range of the standing wave ratio to the average value of the standing wave ratio is smaller than the set threshold at each time in the second set time period after the current time, and only at each time in the second set time period after the current time, the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio is smaller than a set threshold, which indicates that the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is smaller than the set threshold, can last for a long time, and can be determined as a second stable state, namely the food reaches a target state; thus, the set condition is satisfied.
S203: and when the ratio of the fluctuation amplitude of the standing wave ratio at the current moment to the average value of the standing wave ratio at the current moment does not meet the set condition, controlling to continuously heat the food.
Specifically, when the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment does not satisfy the set condition, it indicates that the food is not in the second stable state, and the food needs to be continuously heated until the food is in the second stable state, that is, the target state of the food, and the heating of the food is stopped.
The heating control method of the food in the embodiment of the present invention is further described in detail by way of examples.
Taking unfreezing food as an example, the food is put into a heating cavity of heating equipment, a heating key is pressed to start heating, fig. 3 is a schematic diagram showing the variation trend of an alternative standing wave ratio in the embodiment of the present invention, as shown in fig. 3, when the food is just in the frozen state, in the initial stage of heating, the change of the state of the food is small, the change of the standing wave ratio is small at the time of 0-T1, which indicates that the food is still in the frozen state all the time, and is in the first stable state, then, calculating the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment between 0 and T1, judging whether the ratio is less than a set threshold value, and if the change trend of the ratio of the fluctuation amplitude of the standing wave ratio to the average value of the standing wave ratio before the time T1 is judged to be less than the set threshold, the set condition is judged not to be met, and the food is controlled to be continuously heated.
Along with the increase of the heating time, the change of the standing wave ratio is larger and larger from the time T1 until the time T2, the ratio of the fluctuation amplitude of the standing wave ratio at the current time to the average value of the standing wave ratio at the current time is calculated between the time T1 and the time T2, the ratio is judged to be larger than or equal to a set threshold value, the set condition is judged not to be met, the food starts to be thawed to be water at the time T1 to the time T2, the food is in an unstable state, and the food is controlled to be continuously heated.
When the time T2 is reached, the change of the standing-wave ratio becomes smaller after the time T2, after the time T2, the ratio of the fluctuation amplitude of the standing-wave ratio at the current time to the average value of the standing-wave ratio at the current time is calculated, the ratio is judged to be smaller than the set threshold, the change trend of the ratio of the fluctuation amplitude of the standing-wave ratio before the time T2 to the average value of the standing-wave ratio is judged to be from smaller than the set threshold to larger than or equal to the set threshold, and the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio is smaller than the set threshold at each time within a second set time after the time T2, the set condition is judged to be met, at the moment, the food is unfrozen, the second stable state is reached, and the.
The embodiment of the invention provides a food heating control method, which comprises the following steps: the method comprises the steps that a moment when an instruction for heating food is received is taken as a starting moment, a radio frequency signal is transmitted to the food, and a reflection signal of the radio frequency signal reflected by the food is received, so that a standing wave ratio of the radio frequency signal and the reflection signal can be determined, and based on the standing wave ratio, the state of the food at the current moment is determined according to the relation between the standing wave ratio and a set condition, wherein whether the state of the food changes or not is measured by utilizing the standing wave ratio, the state change degree of the food can be more accurately determined, and the heating stop or the continuous heating of the food is controlled; therefore, the influence on the accuracy of food state judgment caused by the one-sided performance of the existing food state detection method in the heating process is avoided, the accuracy of controlling the heating equipment is enhanced, and the control on the heating of the food is facilitated.
Based on the same inventive concept, an embodiment of the present invention provides a heating control device for food, fig. 4 is a schematic structural diagram of the heating control device for food in the embodiment of the present invention, as shown in fig. 4, the heating control device for food includes: a transceiver module 41, a determination module 42 and a control module 43;
the transceiver module 41 is configured to transmit a radio frequency signal to the food and receive a reflected signal of the radio frequency signal reflected by the food, with a time when the instruction to start heating the food is received as a starting time; a determining module 42, configured to determine a standing-wave ratio of the radio frequency signal and the reflected signal; and a control module 43 for controlling the heating of the food according to the relation between the standing wave ratio and the set condition.
In an alternative embodiment, the control module 43 is specifically configured to: determining the fluctuation amplitude of the standing-wave ratio at the current moment and the average value of the standing-wave ratio at the current moment; when the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment meets a set condition, controlling to stop heating the food; and when the ratio of the fluctuation amplitude of the standing wave ratio at the current moment to the average value of the standing wave ratio at the current moment does not meet the set condition, controlling to continuously heat the food.
In an alternative embodiment, the determining, by the control module 43, the fluctuation amplitude of the standing wave ratio at the current time and the average value of the standing wave ratios at the current time include: when the time period from the starting time to the current time is less than a first set time period, determining the difference between the maximum value and the minimum value of the standing-wave ratio between the starting time and the current time as the fluctuation amplitude of the standing-wave ratio at the current time, and determining the average value of the maximum value and the minimum value of the standing-wave ratio between the starting time and the current time as the average value of the standing-wave ratio at the current time; when the time period from the starting time to the current time is greater than or equal to a first set time period, determining the difference between the maximum value and the minimum value of the standing-wave ratio in the first set time period before the current time as the fluctuation amplitude of the standing-wave ratio at the current time, and determining the average value of the maximum value and the minimum value of the standing-wave ratio in the first set time period before the current time as the average value of the standing-wave ratio at the current time.
In an alternative embodiment, the ratio of the fluctuation amplitude of the standing-wave ratio at the current time to the average value of the standing-wave ratios at the current time satisfies the set condition, and includes: the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is smaller than a set threshold, and before the current moment, the change trend of the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio is from less than the set threshold to greater than or equal to the set threshold.
In an alternative embodiment, the ratio of the fluctuation amplitude of the standing-wave ratio at the current time to the average value of the standing-wave ratios at the current time satisfies the set condition, and includes: the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is smaller than a set threshold, the change trend of the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio before the current moment is from less than the set threshold to greater than or equal to the set threshold, and the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio at each moment in a second set time period after the current moment is smaller than the set threshold.
In an alternative embodiment, the determining module 42 is specifically configured to: determining a maximum value of a transmission voltage of the radio frequency signal and a maximum value of a reflection voltage of the reflection signal; summing the maximum value of the transmit voltage and the maximum value of the reflected voltage; the difference between the maximum value of the emission voltage and the maximum value of the reflection voltage is obtained; and determining the ratio of the summed value to the subtracted value as the standing-wave ratio.
Based on the same inventive concept, an embodiment of the present invention provides a heating apparatus, fig. 5 is a schematic structural diagram of the heating apparatus in the embodiment of the present invention, and as shown in fig. 5, the heating apparatus 500 includes: a heating chamber 51, a processor 52, a memory 53 and a communication bus 54; the heating chamber 51 is used for containing food; the communication bus 54 is used for realizing connection communication between the processor 52 and the memory 53; the processor 52 is configured to execute a heating control program of the food stored in the memory 53 to implement the heating control method of the food provided in one or more embodiments.
Fig. 6 is a schematic structural diagram of a computer storage medium according to an embodiment of the present invention, and as shown in fig. 6, a computer storage medium 61 stores therein computer-executable instructions configured to execute a method for controlling heating of food according to another embodiment of the present invention.
As will be appreciated by one skilled in the art, embodiments of the present invention may be provided as a method, system, or computer program product. Accordingly, the present invention may take the form of a hardware embodiment, a software embodiment, or an embodiment combining software and hardware aspects. Furthermore, the present invention may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, optical storage, and the like) having computer-usable program code embodied therein.
The present invention is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the invention. It will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention.
Claims (8)
1. A method for controlling heating of a food item, comprising:
the method comprises the steps that a moment when an instruction for heating food is received is taken as an initial moment, a radio frequency signal is transmitted to the food, and a reflection signal of the radio frequency signal reflected by the food is received;
determining a standing-wave ratio of the radio frequency signal and the reflected signal;
controlling whether to continue heating the food or not according to the relation between the standing wave ratio and the set condition; wherein the set condition is a condition indicating that the food has been heated to a target state;
wherein the controlling of the heating of the food according to the relation between the standing wave ratio and the set condition comprises:
determining the fluctuation amplitude of the standing-wave ratio at the current moment and the average value of the standing-wave ratio at the current moment;
when the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment meets the set condition, controlling to stop heating the food;
and when the ratio of the fluctuation amplitude of the standing wave ratio at the current moment to the average value of the standing wave ratio at the current moment does not meet the set condition, controlling to continuously heat the food.
2. The method according to claim 1, wherein the determining the fluctuation amplitude of the standing wave ratio at the current time and the average value of the standing wave ratio at the current time comprises:
when the time period from the starting time to the current time is less than a first set time period, determining the difference between the maximum value and the minimum value of the standing-wave ratio between the starting time and the current time as the fluctuation amplitude of the standing-wave ratio at the current time, and determining the average value of the maximum value and the minimum value of the standing-wave ratio between the starting time and the current time as the average value of the standing-wave ratio at the current time;
when the time period from the starting time to the current time is greater than or equal to the first set time period, determining the difference between the maximum value and the minimum value of the standing-wave ratio in the first set time period before the current time as the fluctuation amplitude of the standing-wave ratio at the current time, and determining the average value of the maximum value and the minimum value of the standing-wave ratio in the first set time period before the current time as the average value of the standing-wave ratio at the current time.
3. The method according to claim 1, wherein the ratio of the fluctuation amplitude of the standing-wave ratio at the current time to the average value of the standing-wave ratios at the current time satisfies the set condition, and includes:
the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is smaller than a set threshold, and before the current moment, the change trend of the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio is from less than the set threshold to greater than or equal to the set threshold.
4. The method according to claim 1, wherein the ratio of the fluctuation amplitude of the standing-wave ratio at the current time to the average value of the standing-wave ratios at the current time satisfies the set condition, and includes:
the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment is smaller than a set threshold, the change trend of the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio before the current moment is from less than the set threshold to greater than or equal to the set threshold, and the ratio of the fluctuation amplitude of the standing-wave ratio to the average value of the standing-wave ratio at each moment in a second set time period after the current moment is smaller than the set threshold.
5. The method of claim 1, wherein determining the standing wave ratio of the radio frequency signal and the reflected signal comprises:
determining a maximum value of a transmission voltage of the radio frequency signal and a maximum value of a reflection voltage of the reflection signal;
summing a maximum value of the transmit voltage and a maximum value of the reflected voltage;
differencing the maximum value of the transmit voltage and the maximum value of the reflected voltage;
and determining the ratio of the summed value to the subtracted value as the standing-wave ratio.
6. A heating control device for food, comprising:
the receiving and transmitting module is used for transmitting a radio frequency signal to the food by taking the moment of receiving the instruction of starting heating the food as the starting moment and receiving a reflected signal of the radio frequency signal reflected by the food;
the determining module is used for determining the standing-wave ratio of the radio-frequency signal and the reflected signal;
the control module is used for controlling whether to continue heating the food or not according to the relation between the standing-wave ratio and the set condition; wherein the set condition is a condition indicating that the food has been heated to a target state;
the control module is specifically configured to:
determining the fluctuation amplitude of the standing-wave ratio at the current moment and the average value of the standing-wave ratio at the current moment;
when the ratio of the fluctuation amplitude of the standing-wave ratio at the current moment to the average value of the standing-wave ratio at the current moment meets the set condition, controlling to stop heating the food;
and when the ratio of the fluctuation amplitude of the standing wave ratio at the current moment to the average value of the standing wave ratio at the current moment does not meet the set condition, controlling to continuously heat the food.
7. A heating device, comprising a heating chamber, a processor, a memory, and a communication bus;
the heating cavity is used for containing food;
the communication bus is used for realizing connection communication between the processor and the memory;
the processor is used for executing a heating control program of the food stored in the memory to realize the steps of the heating control method of the food according to any one of claims 1 to 5.
8. A computer storage medium characterized in that it stores a heating control program of food, which when executed by a processor, implements the steps of the heating control method of food according to any one of claims 1 to 5.
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| CN108354456B (en) * | 2018-02-10 | 2020-05-19 | 深圳和而泰小家电智能科技有限公司 | Heating control method and device and food heating device |
| CN111867169B (en) * | 2019-04-29 | 2022-12-20 | 青岛海尔智能技术研发有限公司 | Radio frequency heating control method based on double sources and double frequencies and radio frequency heating device |
| CN111000463B (en) * | 2019-10-29 | 2022-10-04 | 九阳股份有限公司 | Control method of food processing machine |
| CN113160661B (en) * | 2021-04-19 | 2023-04-18 | 杭州优必学科技有限公司 | Programmed building block control method and system based on voltage standing wave ratio |
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