CN107920401B - Method and device for automatically adjusting heating time and microwave oven - Google Patents
Method and device for automatically adjusting heating time and microwave oven Download PDFInfo
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- CN107920401B CN107920401B CN201710990166.6A CN201710990166A CN107920401B CN 107920401 B CN107920401 B CN 107920401B CN 201710990166 A CN201710990166 A CN 201710990166A CN 107920401 B CN107920401 B CN 107920401B
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- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
- H05B6/6464—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using weight sensors
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- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
- H05B6/6458—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using humidity or vapor sensors
Abstract
The invention discloses a method for automatically adjusting heating time, which is applicable to a microwave oven, and is used for starting the operation of acquiring the weight of food and the air humidity in real time and recording the initial weight of the food and the initial air humidity when responding to a command of heating the food; calculating the increment of air humidity and the reduction of food weight in unit time in real time; wherein the air humidity increase is an increase in the current air humidity relative to the initial air humidity; when the air humidity increment is larger than a preset increment threshold value, calculating the remaining heating time according to the initial food weight, the current unit time food weight reduction amount and the heating parameters; and continuing to heat the food according to the residual heating time, and stopping heating when the recorded time for continuing to heat the food is greater than or equal to the residual heating time. Correspondingly, the invention also provides a device for automatically adjusting the heating time and a microwave oven. The invention can expand the coverage range of the adaptive food types and simultaneously ensure the food to be well cooked and the food taste.
Description
Technical Field
The invention relates to the technical field of electric appliances, in particular to a method and a device for automatically adjusting heating time and a microwave oven.
Background
When the microwave oven is used to heat food, the user cannot accurately determine the time required for heating. If the heating time is too short, the food may not be completely cooked, and if the heating time is too long, the food may lose too much moisture to affect the mouthfeel and flavor. In order to realize that the intelligent microwave oven can only set the heating time, the following two methods are generally adopted:
the first method is to preset a plurality of heating modes, and the power and time of heating are preset in each mode for the user to select. However, in the actual heating process, the number of preset heating modes is limited, and all food types cannot be considered, so that the adaptability is poor.
The second is that a pressure sensor is added in the microwave oven, the corresponding heating time is determined only by the initial weight of the food, the problem that different types of food are easy to be unripe or over-cooked due to different heating degrees is ignored, and the adaptability is poor.
Disclosure of Invention
An object of the embodiments of the present invention is to provide a method and apparatus for automatically adjusting a heating time, and a microwave oven, which can expand a coverage of an adapted food type while ensuring a well-done food and a taste of the food.
In order to achieve the above object, an embodiment of the present invention provides a method for automatically adjusting a heating time, including:
when an instruction for heating food is responded, the operation of acquiring the weight of the food and the air humidity in real time is started, and the initial weight of the food and the initial air humidity are recorded;
calculating the increment of air humidity and the reduction of food weight in unit time in real time; wherein the air humidity increase is an increase in the current air humidity relative to the initial air humidity;
when the air humidity increment is larger than a preset increment threshold value, calculating the remaining heating time according to the initial food weight, the current unit time food weight reduction amount and the heating parameters;
and continuing to heat the food according to the residual heating time, and stopping heating when the recorded time for continuing to heat the food is greater than or equal to the residual heating time.
Compared with the prior art, the method for automatically adjusting the heating time disclosed by the embodiment of the invention calculates the residual heating time based on the initial food weight, the current food weight reduction amount per unit time and the heating parameters when the air humidity increment is monitored to be larger than the preset increment threshold value after the heating is started. Based on the phenomenon that the moisture evaporates to cause a change in the weight of the food and a change in the humidity of the air when the food is heated, and generally, the greater the amount of evaporation during heating of the food, the more moisture is contained in the food, and the greater the heating time is required. Therefore, the embodiment of the invention combines the initial food weight and the current food weight reduction amount per unit time and the heating parameters to calculate the remaining heating time, so that the coverage range of the adaptive food types can be expanded, and simultaneously, the food is well-cooked and the food taste is ensured.
Further, the method comprises the following steps: and when the food weight reduction amount in unit time is in a descending trend, if the current food weight reduction amount in unit time is detected to be lower than a preset reduction amount threshold value, stopping heating in advance.
As a further scheme, when the food weight reduction amount per unit time is in a descending trend and is lower than a preset reduction amount threshold, the embodiment of the invention considers that the water content of the food is completely boiled and is obviously reduced at the moment, and the heating is stopped in advance at the moment, so that excessive loss of the water content of the food caused by too long heating time can be prevented, and the mouthfeel of the food is ensured.
Further, the heating parameters comprise a heating gear and accumulated heating time; wherein the accumulated heating time is the accumulated heating time from the start of heating to the current moment.
Further, said calculating the remaining heating time according to the initial food weight, the current food weight reduction per unit time and the heating parameter comprises:
calculating the remaining heating time according to the initial food weight, the current food weight reduction per unit time and heating parameters by the following formula:
T0＝A×M0×N0+F(M0，N0，t，L)
wherein T0 is the remaining heating time; a is an empirical coefficient obtained by fitting an experimental result; f (M0, N0, t, L) is a function fitted with empirical data; m0 is the initial food weight; n0 is the current food weight reduction per unit time; t is the cumulative heating time; l is the heating gear.
Further, the air humidity is the air humidity above the food.
Correspondingly, the embodiment of the invention also provides a device for automatically adjusting the heating time, which comprises:
the starting unit is used for starting the operation of acquiring the weight and the air humidity of the food in real time and recording the initial weight and the initial air humidity of the food when responding to the instruction of heating the food;
the real-time calculating unit is used for calculating the air humidity increment and the food weight reduction amount in unit time in real time; wherein the air humidity increase is an increase in the current air humidity relative to the initial air humidity;
the residual heating time calculating unit is used for calculating residual heating time according to the initial food weight, the current food weight reduction amount in unit time and the heating parameters when the air humidity increment is larger than a preset increment threshold;
and the first heating stopping unit is used for continuing heating the food according to the residual heating time, and stopping heating when the recorded time for continuing heating the food is greater than or equal to the residual heating time.
Further, the method also comprises the following steps: and the second heating stopping unit is used for stopping heating in advance when the current food weight reduction amount in unit time is detected to be lower than a preset reduction amount threshold when the food weight reduction amount in unit time is in a descending trend.
Further, the heating parameters comprise a heating gear and accumulated heating time; wherein the accumulated heating time is the accumulated heating time from the start of heating to the current moment.
Further, the step of calculating the remaining heating time according to the initial food weight, the current food weight reduction per unit time, and the heating parameter by the remaining heating unit specifically includes:
calculating the remaining heating time according to the initial food weight, the current food weight reduction per unit time and heating parameters by the following formula:
T0＝A×M0×N0+F(M0，N0，t，L)
wherein T0 is the remaining heating time; a is an empirical coefficient obtained by fitting an experimental result; f (M0, N0, t, L) is a function fitted with empirical data; m0 is the initial food weight; n0 is the current food weight reduction per unit time; t is the cumulative heating time; l is the heating gear.
Correspondingly, the embodiment of the invention also provides a microwave oven which comprises the device for automatically adjusting the heating time.
Drawings
FIG. 1 is a schematic flow chart of a method for automatically adjusting a heating time according to embodiment 1 of the present invention;
FIG. 2 is a schematic flow chart of a method for automatically adjusting heating time according to embodiment 2 of the present invention;
fig. 3 is a schematic unit diagram of an apparatus for automatically adjusting heating time according to embodiment 3 of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, fig. 1 is a schematic flow chart of a method for automatically adjusting a heating time according to embodiment 1 of the present invention. The embodiment comprises the following steps:
s11, when responding to heating food, starting the operation of acquiring the weight and the air humidity of the food in real time, and recording the initial weight and the initial air humidity of the food;
s12, calculating the air humidity increment and the food weight reduction amount in unit time in real time; wherein the air humidity increase is an increase in the current air humidity relative to the initial air humidity;
s13, when the air humidity increment is larger than a preset increment threshold value, calculating the remaining heating time according to the initial food weight, the current unit time food weight reduction amount and the heating parameters;
and S14, continuing heating the food according to the residual heating time, and stopping heating when the recorded time for continuing heating the food is more than or equal to the residual heating time.
Generally, in the heat cooking process, moisture contained in food is evaporated with heating, causing a change in the weight of the food itself, and the evaporation of the moisture increases the humidity of the air around the food. Based on this phenomenon, the present embodiment monitors the degree of heating of the food by the degree of moisture evaporation of the food; therefore, the present embodiment is based on controlling the heating time by the weight of the food and the air humidity.
On one hand, the moisture evaporation of the food can cause the change of the air humidity around the food (especially above the food), therefore, step S11 obtains the air humidity in real time, and calculates the air humidity increment from step S12, so that when the air humidity increment detected in step S13 is greater than the preset increment threshold, it can be considered that the moisture in the food at this time starts to boil, and the food starts to emit water vapor to trigger the calculation of the remaining heating time; and if the air humidity increment is not detected to be larger than the preset increment threshold value, the monitoring state of the air humidity increment is continuously kept.
On the other hand, the decrease in weight of the food per unit time is generally caused by evaporation of water from the inside of the food, and the larger the amount of water evaporated, the more water is contained in the food, and the longer the heating time is required. Therefore, step S11 starts to obtain the weight of the food in real time, and then step S12 can obtain the weight reduction amount of the food per unit time (the evaporation amount of the water in the food) by calculating the variation amount of the weight of the food per unit time; further, when it is determined at step S13 that the water content of the food starts to evaporate, the remaining heating time is calculated based on the initial weight of the food and the amount of decrease in the weight of the food per unit time, and the food is heated based on the remaining heating time, so that the heating time is automatically adjusted.
When the method is applied to a microwave oven, the weight of the food in step S11 refers to the weight of the food placed on the tray (rotating tray) of the microwave oven, and accordingly, the weight of the food can be obtained by providing a pressure sensor on the tray of the microwave oven and obtaining the weight of the food placed on the tray by the pressure sensor.
The air humidity acquired at step S11 refers to the air humidity in the heated space where the food is located. When the microwave oven is used, the acquired air humidity refers to the air humidity in a cooking cavity of the microwave oven; accordingly, it is possible to acquire air humidity by a humidity sensor provided in a cooking cavity in the microwave oven.
Preferably, the humidity of the air obtained in this embodiment is the humidity of the air above the food. In consideration of the present embodiment of acquiring the air humidity to monitor the degree of moisture evaporation of food, which is generally the case when the food is directly volatilized upward during cooking, the present embodiment takes the acquisition of the air humidity above the food as a preferable scheme. Accordingly, a humidity sensor may be provided at the top of the cooking cavity of the microwave oven at a position above the tray to acquire the humidity of the air above the food. Of course, the arrangement of the humidity sensor at other positions can achieve the scheme of effectively collecting the humidity of the air around the food, and is also within the protection scope of the embodiment.
Specifically, the heating parameters in step S13 include a heating gear and an accumulated heating time; wherein the accumulated heating time is the accumulated heating time from the start of heating to the current moment. Of course, the heating range may refer to a cooking heating range selected by the user, and the heating range may be presented in the form of "1 st, 2 nd, 3 rd, … …" or "low fire, medium fire, high fire" or other similar forms capable of distinguishing layers, and may be selected in advance by the user before heating, and further, the heating range may also refer to the temperature index of the current food heating space.
Specifically, the step of calculating the remaining heating time according to the initial food weight, the current food weight reduction amount per unit time, and the heating parameter in step S13 includes:
calculating the remaining heating time according to the initial food weight, the current food weight reduction per unit time and heating parameters by the following formula:
T0＝A×M0×N0+F(M0，N0，t，L)
wherein T0 is the remaining heating time; a is an empirical coefficient obtained by fitting an experimental result; f (M0, N0, t, L) is a function fitted with empirical data; m0 is the initial food weight; n0 is the current food weight reduction per unit time; t is the cumulative heating time; l is the heating gear.
The function F (M0, N0, t, L) to which the empirical coefficient a is fitted to the empirical data may be summarized by a large number of experimental data. The empirical coefficients and functions are summarized through a large amount of experimental data, so that the fitting degree of the formula T0, namely A x M0 x N0+ F (M0, N0, T, L) is higher, the calculated residual heating time is more accurate, and the well-done food and the mouthfeel of the food are effectively guaranteed.
Further, the step S14 continues to heat the food according to the remaining heating time, and when the recorded time for continuing to heat the food is greater than or equal to the remaining heating time, stopping heating specifically includes:
continuing to heat the food according to the remaining heating time, and calculating a current remaining heating time by a formula T-T0-T ', wherein T represents the current remaining heating time, T0 represents the remaining heating time calculated at step S13, and T' represents a time for continuing to heat the food, i.e., a heating time accumulated from the calculation of the remaining heating time at step S13 to the current time; when T is calculated to be less than or equal to 0, then, and the recorded time for continuing to heat the food is greater than or equal to the remaining heating time, at which point heating may be stopped.
When the method is specifically implemented, firstly, when an instruction for heating food is responded, the operation of acquiring the weight and the air humidity of the food in real time is started, and the initial weight and the initial air humidity of the food are recorded; calculating the increment of air humidity and the reduction of food weight in unit time in real time; wherein the air humidity increase is an increase in the current air humidity relative to the initial air humidity; when the air humidity increment is larger than a preset increment threshold value, calculating the remaining heating time according to the initial food weight, the current unit time food weight reduction amount and the heating parameters; then, the food is continuously heated according to the remaining heating time, and when the recorded time for continuously heating the food is greater than or equal to the remaining heating time, the heating is stopped.
This embodiment is based on the data that detect food weight and air humidity to combine corresponding heating parameter, the heat time of automatic adjustment food guarantees the well done and the food taste of food of different grade type, strong adaptability, and intelligent degree is high, has improved user experience greatly.
Referring to fig. 2, fig. 2 is a schematic diagram of steps of a method for automatically adjusting a heating time according to embodiment 2 of the present invention, where the embodiment includes the steps of:
s21, when responding to the food heating instruction, starting the operation of acquiring the weight and the air humidity of the food in real time, and recording the initial weight and the initial air humidity of the food;
s22, calculating the air humidity increment and the food weight reduction amount in unit time in real time; wherein the air humidity increase is an increase in the current air humidity relative to the initial air humidity;
s23, when the air humidity increment is larger than a preset increment threshold value, calculating the remaining heating time according to the initial food weight, the current unit time food weight reduction amount and the heating parameters;
s24, when the weight reduction amount of the food in the unit time is in a descending trend, if the weight reduction amount of the food in the unit time is detected to be lower than a preset reduction threshold value, stopping heating in advance;
and S25, continuing heating the food according to the residual heating time, and stopping heating when the recorded time for continuing heating the food is more than or equal to the residual heating time.
Unlike embodiment 1, step S24 is added in embodiment 2, and when the decrease amount of the food weight per unit time is in a downward trend and is lower than the preset decrease threshold value, step S24 considers that the water content of the food is completely boiled and the water content is significantly reduced, and stops heating in advance, so as to prevent excessive water loss of the food due to too long heating time, thereby ensuring the taste of the food. The step S24 can effectively avoid the situation that the mouthfeel is affected by excessive food water loss due to excessive heating when the residual heating time calculated in the step S23 is too long. If the current decrease amount of the food weight per unit time is not detected to be lower than the preset decrease threshold when the decrease amount of the food weight per unit time is in the downward trend, the heating is maintained until the remaining heating time is used up according to the step S25.
In step S24, the decrease in food weight per unit time is in a downward trend, specifically, the decrease in food weight per unit time is gradually decreased. Generally, before the water in the food is not boiled during heating, the water contained in the food is evaporated more strongly as the heating progresses, and the amount of evaporation increases, the amount of decrease in the weight of the food per unit time gradually increases, and after the water is boiled, the water in the food decreases at this time, and the amount of water that can be evaporated into the air also decreases, so the amount of decrease in the weight of the food per unit time gradually decreases.
Further, the decreasing amount of food weight per unit time in step S24 may be in a decreasing trend: and determining that the food weight reduction amount per unit time is in a descending trend at the moment by detecting that the food weight reduction amount per unit time gradually reduces after reaching the peak value.
Generally, in the heat cooking process, moisture contained in food is evaporated with heating, causing a change in the weight of the food itself, and the evaporation of the moisture increases the humidity of the air around the food. Based on this phenomenon, the present embodiment monitors the degree of heating of the food by the degree of moisture evaporation of the food; therefore, the present embodiment is based on controlling the heating time by the weight of the food and the air humidity.
On one hand, the moisture evaporation of the food can cause the change of the air humidity around the food (especially above the food), therefore, step S21 obtains the air humidity in real time, and calculates the air humidity increment from step S22, so that when the air humidity increment detected in step S23 is greater than the preset increment threshold, it can be considered that the moisture in the food at this time starts to boil, and the food starts to emit water vapor to trigger the calculation of the remaining heating time; and if the air humidity increment is not detected to be larger than the preset increment threshold value, the monitoring state of the air humidity increment is continuously kept.
On the other hand, the decrease in weight of the food per unit time is generally caused by evaporation of water from the inside of the food, and the larger the amount of water evaporated, the more water is contained in the food, and the longer the heating time is required. Therefore, step S21 starts to obtain the weight of the food in real time, and then step S22 can obtain the weight reduction amount of the food per unit time (the evaporation amount of the water in the food) by calculating the variation amount of the weight of the food per unit time; further, when it is determined at step S23 that the water content of the food starts to evaporate, the remaining heating time is calculated based on the initial weight of the food and the amount of decrease in the weight of the food per unit time, and the food is heated based on the remaining heating time, so that the heating time is automatically adjusted.
When the method is applied to a microwave oven, the weight of the food in step S21 refers to the weight of the food placed on the tray (rotating tray) of the microwave oven, and accordingly, the weight of the food can be obtained by providing a pressure sensor on the tray of the microwave oven and obtaining the weight of the food placed on the tray by the pressure sensor.
The air humidity acquired at step S21 refers to the air humidity in the heated space where the food is located. When the microwave oven is used, the acquired air humidity refers to the air humidity in a cooking cavity of the microwave oven; accordingly, it is possible to acquire air humidity by a humidity sensor provided in a cooking cavity in the microwave oven.
Preferably, the humidity of the air obtained in this embodiment is the humidity of the air above the food. In consideration of the present embodiment of acquiring the air humidity to monitor the degree of moisture evaporation of food, which is generally the case when the food is directly volatilized upward during cooking, the present embodiment takes the acquisition of the air humidity above the food as a preferable scheme. Accordingly, a humidity sensor may be provided at the top of the cooking cavity of the microwave oven at a position above the tray to acquire the humidity of the air above the food. Of course, the arrangement of the humidity sensor at other positions can achieve the scheme of effectively collecting the humidity of the air around the food, and is also within the protection scope of the embodiment.
Specifically, the heating parameters in step S23 include a heating gear and an accumulated heating time; wherein the accumulated heating time is the accumulated heating time from the start of heating to the current moment. Of course, the heating range may refer to a cooking heating range selected by the user, and the heating range may be presented in the form of "1 st, 2 nd, 3 rd, … …" or "low fire, medium fire, high fire" or other similar forms capable of distinguishing layers, and may be selected in advance by the user before heating, and further, the heating range may also refer to the temperature index of the current food heating space.
Specifically, the step of calculating the remaining heating time according to the initial food weight, the current food weight reduction amount per unit time, and the heating parameter in step S23 includes:
calculating the remaining heating time according to the initial food weight, the current food weight reduction per unit time and heating parameters by the following formula:
T0＝A×M0×N0+F(M0，N0，t，L)
wherein T0 is the remaining heating time; a is an empirical coefficient obtained by fitting an experimental result; f (M0, N0, t, L) is a function fitted with empirical data; m0 is the initial food weight; n0 is the current food weight reduction per unit time; t is the cumulative heating time; l is the heating gear.
The function F (M0, N0, t, L) to which the empirical coefficient a is fitted to the empirical data may be summarized by a large number of experimental data. The empirical coefficients and functions are summarized through a large amount of experimental data, so that the fitting degree of the formula T0, namely A x M0 x N0+ F (M0, N0, T, L) is higher, the calculated residual heating time is more accurate, and the well-done food and the mouthfeel of the food are effectively guaranteed.
Further, the step S25 continues to heat the food according to the remaining heating time, and when the recorded time for continuing to heat the food is greater than or equal to the remaining heating time, stopping heating specifically includes:
continuing to heat the food according to the remaining heating time, and calculating a current remaining heating time by a formula T-T0-T ', wherein T represents the current remaining heating time, T0 represents the remaining heating time calculated at step S23, and T' represents a time for continuing to heat the food, i.e., a heating time accumulated from the calculation of the remaining heating time at step S23 to the current time; when T is calculated to be less than or equal to 0, then, and the recorded time for continuing to heat the food is greater than or equal to the remaining heating time, at which point heating may be stopped.
When the method is specifically implemented, firstly, when an instruction for heating food is responded, the operation of acquiring the weight and the air humidity of the food in real time is started, and the initial weight and the initial air humidity of the food are recorded; calculating the increment of air humidity and the reduction of food weight in unit time in real time; wherein the air humidity increase is an increase in the current air humidity relative to the initial air humidity; when the air humidity increment is larger than a preset increment threshold value, calculating the remaining heating time according to the initial food weight, the current unit time food weight reduction amount and the heating parameters; then, when the food weight reduction amount in unit time is in a descending trend, if the current food weight reduction amount in unit time is detected to be lower than a preset reduction threshold value, stopping heating in advance; otherwise, continuing to heat the food according to the residual heating time, and stopping heating when the recorded time for continuing to heat the food is greater than or equal to the residual heating time.
This embodiment is based on the data that detect food weight and air humidity to combine corresponding heating parameter, the heat time of automatic adjustment food guarantees the well done and the food taste of food of different grade type, strong adaptability, and intelligent degree is high, has improved user experience greatly.
Accordingly, an apparatus for automatically adjusting heating time provided in embodiment 3 of the present invention is applicable to a microwave oven, referring to fig. 3, where fig. 3 is a schematic diagram of units in embodiment 3, and this embodiment includes:
the starting unit 1 is used for starting the operation of acquiring the weight and the air humidity of food in real time and recording the initial weight and the initial air humidity of the food when responding to the instruction of heating the food;
the real-time calculating unit 2 is used for calculating the air humidity increment and the food weight reduction amount in unit time in real time; wherein the air humidity increase is an increase in the current air humidity relative to the initial air humidity;
a remaining heating time calculating unit 3, configured to calculate a remaining heating time according to the initial food weight, the current food weight reduction amount per unit time, and the heating parameter when the air humidity increment is greater than a preset increment threshold;
and the first heating stopping unit 5 is used for continuing heating the food according to the residual heating time, and stopping heating when the recorded time for continuing heating the food is greater than or equal to the residual heating time.
Further, this embodiment further includes:
and the second heating stopping unit 4 is used for stopping heating in advance when the weight reduction amount of the food in the unit time is in a descending trend and the current weight reduction amount of the food in the unit time is detected to be lower than a preset reduction amount threshold.
When the food weight acquiring device is specifically applied to a microwave oven, the food weight in the starting unit 1 refers to the weight of an article placed on a bearing plate (a rotating disc) of the microwave oven, and correspondingly, the food weight can be acquired by arranging a pressure sensor on the bearing plate of the microwave oven and acquiring the weight of the food placed on the bearing plate through the pressure sensor.
The air humidity acquired by the starting unit 1 refers to the air humidity in the heated space where the food is located. When the microwave oven is used, the acquired air humidity refers to the air humidity in a cooking cavity of the microwave oven; accordingly, it is possible to acquire air humidity by a humidity sensor provided in a cooking cavity in the microwave oven.
Preferably, the humidity of the air obtained in this embodiment is the humidity of the air above the food. In consideration of the present embodiment of acquiring the air humidity to monitor the degree of moisture evaporation of food, which is generally the case when the food is directly volatilized upward during cooking, the present embodiment takes the acquisition of the air humidity above the food as a preferable scheme. Accordingly, a humidity sensor may be provided at the top of the cooking cavity of the microwave oven at a position above the tray to acquire the humidity of the air above the food. Of course, the arrangement of the humidity sensor at other positions can achieve the scheme of effectively collecting the humidity of the air around the food, and is also within the protection scope of the embodiment.
Further, the heating parameters of the remaining heating time calculation unit 3 include a heating gear and an accumulated heating time; wherein the accumulated heating time is the accumulated heating time from the start of heating to the current moment.
Further, the step of calculating the remaining heating time according to the initial food weight, the current food weight reduction per unit time, and the heating parameter by the remaining heating unit specifically includes:
calculating the remaining heating time according to the initial food weight, the current food weight reduction per unit time and heating parameters by the following formula:
T0＝A×M0×N0+F(M0，N0，t，L)
wherein T0 is the remaining heating time; a is an empirical coefficient obtained by fitting an experimental result; f (M0, N0, t, L) is a function fitted with empirical data; m0 is the initial food weight; n0 is the current food weight reduction per unit time; t is the cumulative heating time; l is the heating gear.
Further, the first heating stop unit 5 is configured to continue heating the food according to the remaining heating time, and when the recorded time for continuing heating the food is greater than or equal to the remaining heating time, stopping heating specifically includes:
continuing to heat the food according to the remaining heating time, and calculating a current remaining heating time by a formula T ═ T0-T ', where T denotes the current remaining heating time, T0 denotes the remaining heating time calculated by the remaining heating time calculation unit 3, and T' denotes a time to continue heating the food, i.e., a heating time accumulated from the time the remaining heating time was calculated by the remaining heating time calculation unit 3 to the current time; when T is calculated to be less than or equal to 0, then, and the recorded time for continuing to heat the food is greater than or equal to the remaining heating time, at which point heating may be stopped.
When the food heating device is specifically implemented, firstly, when the starting unit 1 responds to a food heating instruction, the operation of acquiring the weight and the air humidity of food in real time is started, and the initial weight and the initial air humidity of the food are recorded; and, calculate the increment of air humidity and weight reduction of food in unit time in real time through the real-time calculating unit 2; wherein the air humidity increase is an increase in the current air humidity relative to the initial air humidity; when the air humidity increment is larger than a preset increment threshold value, the remaining heating time is calculated by a remaining heating time calculating unit 3 according to the initial food weight, the current unit time food weight decrement and the heating parameters; then, when the food weight reduction amount in the unit time is in a descending trend, if the current food weight reduction amount in the unit time is detected to be lower than a preset reduction threshold value, the second heating stop unit 4 stops heating in advance; otherwise, the food is continuously heated according to the remaining heating time by the first heating stop unit 5, and when the recorded time for continuously heating the food is greater than or equal to the remaining heating time, the heating is stopped.
This embodiment is based on the data that detect food weight and air humidity to combine corresponding heating parameter, the heat time of automatic adjustment food guarantees the well done and the food taste of food of different grade type, strong adaptability, and intelligent degree is high, has improved user experience greatly.
Embodiment 4 of the present invention further provides a microwave oven including the apparatus for automatically adjusting heating time according to the embodiment of the present invention. For a specific description of the device for automatically adjusting the heating time, reference may be made to the description of embodiment 3 above, and further description is omitted here.
Accordingly, in order to obtain the weight of the food and the humidity of the air, the microwave oven of this embodiment 4 may further include a pressure sensor and a humidity sensor. Preferably, the pressure sensor is arranged on a bearing plate of the microwave oven, the humidity sensor is arranged at the top in the cooking cavity of the microwave oven and above the bearing plate. In addition, other structures of the microwave oven can refer to those of the related art microwave oven.
While the foregoing is directed to the preferred embodiment of the present invention, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention.
Claims (8)
1. A method of automatically adjusting a heating time, comprising:
when a food heating instruction is responded, the operation of acquiring the weight of the food and the air humidity in real time is started, and the initial weight of the food and the initial air humidity are recorded;
calculating the increment of air humidity and the reduction of food weight in unit time in real time; wherein the air humidity increase is an increase in the current air humidity relative to the initial air humidity;
when the air humidity increment is larger than a preset increment threshold value, calculating the remaining heating time according to the initial food weight, the current unit time food weight reduction amount and the heating parameters; wherein the heating parameters comprise a heating gear and an accumulated heating time; the accumulated heating time is the accumulated heating time from the starting heating to the current moment;
and continuing to heat the food according to the residual heating time, and stopping heating when the recorded time for continuing to heat the food is greater than or equal to the residual heating time.
2. The method of automatically adjusting a heating time of claim 1, further comprising: and when the food weight reduction amount in unit time is in a descending trend, if the current food weight reduction amount in unit time is detected to be lower than a preset reduction amount threshold value, stopping heating in advance.
3. The method of claim 1, wherein said calculating a remaining heating time based on said initial weight of food, said current weight reduction of food per unit time, and heating parameters comprises:
calculating the remaining heating time according to the initial food weight, the current food weight reduction per unit time and heating parameters by the following formula:
wherein the content of the first and second substances,
the remaining heating time is the remaining heating time; a is an empirical coefficient obtained by fitting an experimental result;
is a function fitted with empirical data;
is the initial food weight;
is the current food weight reduction per unit time; t is the cumulative heating time; l is the heating gear.
4. The method of claim 1, wherein the humidity of the air is the humidity of the air above the food.
5. An apparatus for automatically adjusting a heating time, comprising:
the starting unit is used for starting the operation of acquiring the weight of the food and the air humidity in real time when responding to the heating of the food, and recording the initial weight of the food and the initial air humidity;
the real-time calculating unit is used for calculating the air humidity increment and the food weight reduction amount in unit time in real time; wherein the air humidity increase is an increase in the current air humidity relative to the initial air humidity;
a remaining heating time calculating unit, configured to calculate a remaining heating time according to the initial food weight, the current food weight reduction amount per unit time, and the heating parameter when the air humidity increment is greater than a preset increment threshold; wherein the heating parameters comprise a heating gear and an accumulated heating time; the accumulated heating time is the accumulated heating time from the starting heating to the current moment;
and the first heating stopping unit is used for continuing heating the food according to the residual heating time, and stopping heating when the recorded time for continuing heating the food is greater than or equal to the residual heating time.
6. The apparatus for automatically adjusting heating time according to claim 5, further comprising:
and the second heating stopping unit is used for stopping heating in advance when the current food weight reduction amount in unit time is detected to be lower than a preset reduction amount threshold when the food weight reduction amount in unit time is in a descending trend.
7. The apparatus of claim 5, wherein the remaining heating time calculating unit is configured to calculate the remaining heating time according to the initial food weight, the current food weight reduction per unit time, and the heating parameters, and specifically comprises:
calculating the remaining heating time according to the initial food weight, the current food weight reduction per unit time and heating parameters by the following formula:
wherein the content of the first and second substances,
the remaining heating time is the remaining heating time; a is an empirical coefficient obtained by fitting an experimental result;
is a function fitted with empirical data;
is the initial food weight;
is the current food weight reduction per unit time; t is the cumulative heating time; l is the heating gear.
8. A microwave oven comprising the apparatus for automatically adjusting heating time according to any one of claims 5 to 7.
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| CN108458376B (en) * | 2018-04-26 | 2019-12-20 | 广东美的厨房电器制造有限公司 | Food recognition heating method, microwave oven, control terminal and computer storage medium |
| CN109028180B (en) * | 2018-06-12 | 2020-04-03 | 广东格兰仕集团有限公司 | Initialization control method for absolute humidity sensor of microwave oven |
| CN111387841B (en) * | 2020-05-07 | 2021-07-23 | 珠海格力电器股份有限公司 | Cooking time adjusting method and device in cooking equipment and cooking equipment |
| CN112346379B (en) * | 2020-10-22 | 2021-10-12 | 华帝股份有限公司 | Humidity control abnormity detection method of cooking equipment |
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| JPS6240192A (en) * | 1985-08-14 | 1987-02-21 | 三菱電機株式会社 | High frequency heater |
| JPS6380125A (en) * | 1986-09-19 | 1988-04-11 | Matsushita Electric Ind Co Ltd | High frequency heater |
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| KR101207653B1 (en) * | 2006-01-26 | 2012-12-03 | 엘지전자 주식회사 | Fan Control Method and Electronic Cooker with the same |
| EP3131410B1 (en) * | 2014-03-11 | 2021-02-17 | Koninklijke Philips N.V. | Method and apparatus for controlling a cooking process of a food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6240192A (en) * | 1985-08-14 | 1987-02-21 | 三菱電機株式会社 | High frequency heater |
| JPS6380125A (en) * | 1986-09-19 | 1988-04-11 | Matsushita Electric Ind Co Ltd | High frequency heater |
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