CN109549454B - Cooking appliance and cooking control method and device thereof - Google Patents
Cooking appliance and cooking control method and device thereof Download PDFInfo
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- CN109549454B CN109549454B CN201710876081.5A CN201710876081A CN109549454B CN 109549454 B CN109549454 B CN 109549454B CN 201710876081 A CN201710876081 A CN 201710876081A CN 109549454 B CN109549454 B CN 109549454B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
- A47J36/04—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay the materials being non-metallic
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Abstract
The invention discloses a cooking appliance and a cooking control method and device thereof, wherein the cooking appliance comprises a pot body, a magnetostrictive member and a magnetostrictive excitation source, the magnetostrictive member is connected with the pot body, the magnetostrictive excitation source is used for generating an alternating magnetic field to enable the magnetostrictive member to deform so as to drive the pot body to vibrate, and the cooking control method comprises the following steps: and controlling the magnetic excitation source to be in an opening state when the cooked food is in a warming stage and/or a boiling stage so as to extract the nutrition of the cooked food. According to the method, the pot body is driven to vibrate through magnetostriction in the heating stage and/or the boiling stage of cooking food, so that the material extraction, emulsification and water absorption are accelerated, the nutrient components of the material are deeply extracted, the taste is improved, and compared with an iron sheet vibration mode, the method has the advantages that the mechanical fatigue of a vibration sheet is avoided, and a vibration space is not required to be provided.
Description
Technical Field
The invention belongs to the technical field of household appliances, and particularly relates to a cooking control method of a cooking appliance, a cooking control device of the cooking appliance and the cooking appliance with the control device.
Background
The conventional electric cooker generally starts to preheat rice cooking according to start or appointment start after a user puts rice and water, and only absorbs the nutrition of rice grains or other food materials by water in the rice cooking process, but the water is in a slow motion state in most of time, so the capacity of absorbing the nutrition of the food materials by the water is poor, and the taste of the cooked food is poor.
Therefore, the existing electric rice cooker needs to be further improved.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. Therefore, a first objective of the present invention is to provide a cooking control method for a cooking appliance, in which a pan body is driven by magnetostriction to vibrate in a heating stage and/or a boiling stage of cooking food, so as to accelerate material extraction, emulsification and water absorption, deeply extract nutritional ingredients of the material, improve taste, and avoid mechanical fatigue of a vibrating plate and eliminate the need of providing a vibration space compared with a method using an iron sheet vibration.
A second object of the present invention is to provide a cooking control device of a cooking appliance.
A third object of the present invention is to propose a cooking appliance.
In one aspect of the present invention, a cooking control method of a cooking appliance is provided. According to an embodiment of the invention, the cooking appliance comprises a pot body, a magnetostrictive member and a magnetostrictive excitation source, the magnetostrictive member is connected with the pot body, the magnetostrictive excitation source is used for generating an alternating magnetic field to enable the magnetostrictive member to deform so as to drive the pot body to vibrate, and the cooking control method comprises the following steps: controlling the magnetic excitation source to be in an opening state when the cooked food is in a warming stage and/or a boiling stage so as to extract the nutrition of the cooked food.
According to the cooking control method of the cooking appliance, the magnetic excitation source is controlled to be in the opening state when the cooking food is in the heating stage and/or the boiling stage, so that the alternating magnetic field is generated by the magnetic excitation source, the magnetostrictive member deforms, and the pot body is driven to vibrate, so that the material extraction, emulsification and water absorption are accelerated, the nutrient content of the material is deeply extracted, the taste is improved, and compared with the mode of adopting the iron sheet vibration, the mechanical fatigue of the vibrating sheet is avoided, and a vibration space is not required to be provided.
In addition, the cooking control method of the cooking appliance according to the above embodiment of the present invention may further have the following additional technical features:
in some embodiments of the present invention, the cooking control method of the cooking appliance further includes: and judging whether the cooked food is in the warming stage or the boiling stage.
In some embodiments of the present invention, the cooking stage of the cooking food further comprises a preheating stage, a water absorption stage, a stewing stage and a heat preservation stage, wherein after the water absorption stage, the stewing stage is preceded by controlling the magnetic excitation source to be in an on state so as to extract the nutrition of the cooking food.
In some embodiments of the present invention, the magnetic power of the magnetic excitation source is also adjusted during the controlling of the magnetic excitation source in the on state.
In some embodiments of the present invention, the adjusting the magnetic power of the magnetic excitation source comprises: gradually increasing the magnetic power of the magnetic excitation source, and gradually decreasing the magnetic power of the magnetic excitation source after controlling the magnetic excitation source to operate at the preset maximum power for a first preset time when the magnetic power of the magnetic excitation source reaches the preset maximum power until the magnetic power of the magnetic excitation source reaches the preset minimum power.
In some embodiments of the present invention, during the period when the magnetic excitation source is in the on state, the nutritional information of the cooked food is further acquired, and the magnetic power and the working time of the magnetic excitation source are controlled according to the nutritional information of the cooked food.
In some embodiments of the invention, the nutritional information of the cooked food is acquired by a nutritional sensor.
In some embodiments of the invention, the magnetostrictive member is made of tb0.3dy0.7fe1.95 alloy.
In some embodiments of the invention, the magnetostrictive member is a layer of magnetostrictive material arranged on at least a part of the surface of the pan body, the layer of magnetostrictive material having a thickness comprised between 10 μm and 1 mm.
In some embodiments of the invention, the pan body is a metal pan, a ceramic pan, a marmite or a soil pan.
In some embodiments of the invention, the pan body is a metal pan, and the layer of magnetostrictive material is disposed on at least a portion of an outer surface of the pan body.
In some embodiments of the invention, the pan body is a ceramic, casserole or earthenware pan, and the layer of magnetostrictive material is disposed on at least a portion of an outer or inner surface of the pan body.
In some embodiments of the present invention, the cooking appliance is heated by IH (Indirect Heating).
In some embodiments of the invention, the cooking appliance further comprises a foot pad.
In yet another aspect of the present invention, a cooking control apparatus of a cooking appliance is provided. According to an embodiment of the present invention, the cooking appliance includes a pan body, a magnetostrictive member, and a magnetostrictive excitation source, the magnetostrictive member is connected to the pan body, the magnetostrictive excitation source is configured to generate an alternating magnetic field to deform the magnetostrictive member, so as to drive the pan body to vibrate, and the cooking control device includes: the control module is used for controlling the magnetic excitation source to be in an opening state when the cooking food is in a heating stage and/or a boiling stage so as to extract the nutrition of the cooking food.
According to the cooking control device of the cooking appliance, the control module controls the magnetic excitation source to be in the opening state when the cooked food is in the heating stage and/or the boiling stage, so that the alternating magnetic field is generated by the magnetic excitation source, the magnetostrictive member deforms, and the pot body is driven to vibrate, so that material extraction, emulsification and water absorption are accelerated, nutrient components of the material are deeply extracted, the taste is improved, compared with the mode of adopting iron sheet vibration, mechanical fatigue of the vibrating sheet is avoided, and a vibration space is not required to be provided.
In addition, the cooking control device of the cooking appliance according to the above embodiment of the present invention may further have the following additional technical features:
in some embodiments of the present invention, the cooking control device of the cooking appliance further includes: and the judging module is used for judging whether the cooking food is in the heating stage or the boiling stage.
In some embodiments of the present invention, the cooking stage of the cooking food further includes a preheating stage, a water absorption stage, a stewing stage and a heat preservation stage, wherein after the water absorption stage and before the stewing stage, the control module controls the magnetic excitation source to be in an on state so as to extract the nutrition of the cooking food.
In some embodiments of the invention, in the process of controlling the magnetic excitation source to be in the on state, the control module is further configured to adjust the magnetic power of the magnetic excitation source.
In some embodiments of the present invention, when the control module adjusts the magnetic power of the magnetic excitation source, the control module gradually increases the magnetic power of the magnetic excitation source, and when the magnetic power of the magnetic excitation source reaches a preset maximum power, controls the magnetic excitation source to operate at the preset maximum power for a first preset time, and then gradually decreases the magnetic power of the magnetic excitation source until the magnetic power of the magnetic excitation source reaches a preset minimum power.
In some embodiments of the present invention, the cooking control device of the cooking appliance further includes an obtaining module, configured to obtain nutritional information of the cooked food when the magnetic excitation source is in an on state, so that the control module controls a magnetic power and an operating time of the magnetic excitation source according to the nutritional information of the cooked food.
In some embodiments of the invention, the acquisition module acquires nutritional information of the cooked food through a nutritional sensor.
In yet another aspect of the present invention, a cooking appliance is provided. According to an embodiment of the invention, the cooking appliance comprises the cooking control device.
According to the cooking appliance provided by the embodiment of the invention, by using the cooking control device, when the cooked food is in a heating stage and/or a boiling stage, the pan body is driven to vibrate through magnetostriction, so that the material extraction, emulsification and water absorption are accelerated, the nutrient components of the material are deeply extracted, the taste is improved, and compared with an iron sheet vibration mode, the mechanical fatigue of a vibration plate is avoided, a vibration space is not required to be provided, the reliability of the cooking appliance is improved, and the occupied space is reduced.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1a is a schematic illustration of the location of a layer of magnetostrictive material and a source of magnetic excitation according to one embodiment of the invention;
FIG. 1b is a schematic illustration of the location of a layer of magnetostrictive material and a source of magnetic excitation according to yet another embodiment of the invention;
FIG. 2a is a schematic diagram of a configuration of a magnetically actuated source according to one embodiment of the present invention;
FIG. 2b is a schematic diagram of a configuration of a magnetically actuated source according to yet another embodiment of the present invention;
FIG. 3 is a schematic illustration of an excitation coil disposed in a planar shape at the bottom of a layer of magnetostrictive material according to one embodiment of the invention;
FIG. 4a is a current waveform diagram of the excitation coil when the magnetostrictive excitation unit operates in a continuous current mode according to one embodiment of the invention;
fig. 4b is a current waveform diagram of an excitation coil when a magnetostrictive excitation unit according to still another embodiment of the invention operates in an interrupted current mode;
fig. 4c is a current waveform diagram of the excitation coil when the magnetostrictive excitation unit according to another embodiment of the invention operates in the critical continuous current mode;
FIG. 5 is a schematic view of an AC coil and a DC coil simultaneously disposed on a cooking appliance, according to one embodiment of the present invention;
FIG. 6 is a schematic diagram of a waveform of an alternating total magnetic field according to one embodiment of the present invention;
fig. 7 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present invention;
fig. 8 is a schematic view of a cooking process of a cooking appliance according to an embodiment of the present invention;
fig. 9 is a block schematic diagram of a cooking control apparatus of a cooking appliance according to an embodiment of the present invention;
fig. 10 is a block schematic diagram of a cooking control apparatus of a cooking appliance according to still another embodiment of the present invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and are not to be considered limiting of the invention.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
In one aspect of the present invention, a cooking control method of a cooking appliance is provided. According to an embodiment of the present invention, referring to fig. 1 a-1 b, a cooking appliance may include a pan body 100, a magnetostrictive member, and a magnetostrictive excitation source 300, wherein the magnetostrictive member is connected to the pan body, the magnetostrictive excitation source 300 is configured to generate an alternating magnetic field to deform the magnetostrictive member, so as to drive the pan body 100 to vibrate, and the vibration of the pan body 100 may promote material extraction, emulsification, and water absorption, so that nutritional ingredients of the material are deeply extracted, and a taste is improved.
It should be noted that, in some embodiments of the present invention, the magnetostrictive member may also be disposed on the body of the cooking appliance, for example, in the upper cover or on the cooker body of the cooking appliance, wherein the upper cover or the cooker body may directly contact or indirectly contact the pot body 100, as long as the magnetostrictive member is deformed, and finally the pot body 100 can be driven to vibrate, i.e., the cooked food can vibrate, and the magnetostrictive member may adopt various structural forms. That is, in the present invention, the shape of the magnetostrictive member is not limited, and the specific installation position is not limited.
In some embodiments of the invention, the magnetostrictive member is a layer of magnetostrictive material 200, the layer of magnetostrictive material 200 being disposed on at least a portion of the surface of the pan body 100.
In some embodiments of the present invention, the pot body 100 may be a metal pot, a ceramic pot, a marmite or a soil pot, and those skilled in the art can select the metal pot, the ceramic pot, the earthenware pot or the soil pot according to actual needs.
Further, according to an embodiment of the present invention, the pot body 100 is a metal pot, and the magnetostrictive material layer 200 is disposed on at least a portion of an outer surface of the pot body 100. Specifically, the magnetostrictive material layer 200 can be arranged on a part of the outer surface or the entire outer surface of the pot body 100, which can be selected by those skilled in the art according to actual needs, and preferably, as shown in fig. 1a, the magnetostrictive material layer 200 can be arranged on the entire outer surface of the pot body 100. From this, through arranging the magnetostrictive material layer on the surface of whole pot body, this magnetostrictive material layer takes place deformation under alternating magnetic field effect, drives the steady vibration of pot body, and the vibration of pot body can accelerate the extraction that the interior material of pot absorbed moisture, nutrition, and then improves its culinary art effect.
According to still another embodiment of the present invention, the pot body 100 is a non-metal pot such as a ceramic pot, a marmite or a soil pot, and the magnetostrictive material layer 200 may be disposed on at least a portion of an outer surface or an inner surface of the pot body 100. For example, the magnetostrictive material layer 200 can be arranged on part of the outer surface or on the entire outer surface or on part of the inner surface of the pot body 100, which can be selected by the person skilled in the art according to the actual needs, with reference to fig. 1a, the magnetostrictive material layer 200 can be arranged on the entire outer surface of the pot body 100, and with reference to fig. 1b, the magnetostrictive material layer 200 can be arranged on the entire inner surface of the pot body 100. From this, through arranging the magnetostrictive material layer on the surface or the internal surface at whole pot body, this magnetostrictive material layer takes place deformation under alternating magnetic field's effect, drives pot body steady vibration, and the vibration of pot body can accelerate the extraction that the interior material of pot absorbed moisture, nutrition, and then improves its culinary art effect.
In some embodiments of the invention, the magnetostrictive member may comprise magnetostrictive metals and alloys, ferrite magnetostrictive materials, rare earth intermetallic magnetostrictive materials, and the like. In one particular embodiment of the invention, the magnetostrictive member, such as magnetostrictive material layer 200, may be a rare earth intermetallic, such as TbFe2, DyFe2, SmFe2, and the like. Because the magnetostriction coefficients of the materials are very large, and the response time of the magnetostriction effect is short, the pot body 100 disclosed by the invention has very high vibration frequency, can effectively promote material extraction, emulsification and water absorption in cooking, improves the cooking speed, reduces the nutrient loss of the cooking materials, and improves the cooking quality.
In some embodiments of the present invention, there are many methods for producing magnetostrictive members, such as pressure differential methods, alloy melt sequential solidification methods, czochralski methods, and the like. In one embodiment of the invention, magnetostrictive members having various cross-sectional shapes can be drawn directly from a melt of the magnetostrictive member. Therefore, the magnetostrictive member can be quickly manufactured and then formed on the surface of the pot body in an attaching manner.
In a specific embodiment of the present invention, the magnetostrictive member may be made of tb0.3dy0.7fe1.95 alloy, and specifically, the magnetostrictive member may be formed on the surface of the pot body 100 by thermal spraying or coating or etching. The inventor finds that the strain coefficient lambda of a magnetostrictive member made of Tb0.3Dy0.7Fe1.95 alloy reaches 800-1200 x 10-6(500-1000 Oe, 0-5 MPa), a saturated magnetostriction coefficient of 1200-1500 × 10-6Curie temperature of 380-420 deg.C, magnetismThe mechanical coupling coefficient reaches 0.7-0.75, the energy conversion efficiency reaches 50-59%, and the energy density reaches 14-25 KJ/m3The compressive strength is not lower than 700MPa, and the resistivity reaches 60 multiplied by 10-8Omega m, density up to 9.25g/cm3The pot body can be arranged on the surface of the pot body to drive the pot body to vibrate stably, the vibration of the pot body can accelerate material extraction, emulsification and water absorption, the cooking speed is improved, the nutrition loss of cooking materials is reduced, and the cooking quality is improved.
In some embodiments of the present invention, the thickness of the magnetostrictive material layer 200 is not particularly limited, and may be selected by those skilled in the art according to actual needs, and according to a specific embodiment of the present invention, the thickness of the magnetostrictive material layer 200 may be 10 μm to 1 mm. The inventors found that if the thickness of the magnetostrictive material layer 200 is less than 10 μm, the bonding strength between the magnetostrictive material layer 200 and the pot body 100 is reduced, and if the thickness of the magnetostrictive material layer 200 is greater than 1mm, the magnetostrictive material layer 200 is easily detached and the cost is increased. Therefore, the magnetostrictive material layer within the range of the application can ensure that the pot body and the magnetostrictive material layer have excellent bonding strength and reduce the cost at the same time.
In some embodiments of the present invention, the magnetostrictive excitation source 300 may be disposed at the bottom of the pan body 100 or magnetostrictive material layer 200 in a planar shape, or surround the outside of the pan body 100 or magnetostrictive material layer 200 in a concave shape. Referring to fig. 1a, a magnetostrictive excitation source 300 is arranged in a planar shape at the bottom of a magnetostrictive material layer 200; referring to fig. 1b, the magnetically active source 300 surrounds the outside of the pot body 100 in a concave shape.
In some embodiments of the present invention, referring to fig. 2a and 2b, the magnetically active source 300 may comprise: the magnetostrictive piezoelectric actuator comprises a magnetostrictive excitation unit 310, an excitation power supply 320 and a driving control unit 330, wherein the magnetostrictive excitation unit 310 comprises an excitation coil L and a switching tube Q, and the excitation coil L is connected with the switching tube Q; the excitation power source 320 is connected with the magnetostrictive excitation unit 310, and the excitation power source 320 is used for providing excitation energy for the magnetostrictive excitation unit 310; the driving control unit 330 is connected to the control end of the switching tube Q, and the driving control unit 330 controls the excitation coil L to provide an alternating magnetic field by controlling the on and off of the switching tube Q, and can adjust the magnetic power of the magnetic excitation source 300 by outputting driving signals with different duty ratios to the switching tube Q.
Specifically, the excitation coil L may be one, which may be an ac coil or a dc coil, and fig. 3 is a schematic diagram in which the excitation coil L is disposed at the bottom of the magnetostrictive material layer 200 in a planar shape.
According to an embodiment of the present invention, referring to fig. 2a, when the excitation coil L is an ac coil, the excitation power source 320 is an ac excitation source, the magnetostrictive excitation unit 310 further includes a resonant capacitor C, the resonant capacitor C is connected to a collector of the switching tube Q (e.g., IGBT) after being connected to the excitation coil L in parallel, and an emitter of the switching tube Q is grounded GND.
Specifically, referring to fig. 2a, when the excitation power source 320 is an ac excitation source, the excitation power source 320 may include a rectifying unit 321 and a filtering unit 322, where the rectifying unit 321 may be a rectifying bridge, and the filtering unit 322 may include a first absorption capacitor C1, a first filter inductor L1 (or a choke coil), and a second absorption capacitor C2. The two input ends of the rectifier bridge are correspondingly connected with the power supply end of an alternating current mains supply AC, the first output end of the rectifier bridge is grounded GND, the second output end of the rectifier bridge is respectively connected with one end of a first absorption capacitor C1 and one end of a first filter inductor L1, the other end of the first absorption capacitor C1 is grounded GND, the other end of the first filter inductor L1 is respectively connected with one end of a second absorption capacitor C2, an excitation coil L and a resonant capacitor C, and the other end of the second absorption capacitor C2 is grounded GND.
When the magnetostrictive excitation source 300 works, the rectifying unit 321 rectifies AC mains AC into pulsating dc power, and then outputs the constant dc power after filtering processing by the pi-type filtering unit 322 formed by the first absorption capacitor C1, the first filter inductor L1, and the second absorption capacitor C2, so as to provide excitation energy for the magnetostrictive excitation unit 310, and at the same time, the driving control unit 330 outputs a corresponding PPG (programmable Pulse Generator) signal or PWM (Pulse Width Modulation) signal to the control end of the switching tube Q, so as to control the switching tube Q to be turned on and off, so that the excitation coil L and the resonance capacitor C resonate, thereby generating an alternating magnetic field. Certain morphological change can take place for magnetostrictive material layer 200 under alternating magnetic field's effect, if the size can take place to extend or shorten, when removing alternating magnetic field, its size resumes original state again, so according to the magnetostrictive effect, when magnetostrictive material layer 200 senses alternating magnetic field, can produce high-frequency vibration, and conduct the vibration to the culinary art material through pot body 100, make cooking utensil can effectively promote the material extraction at the culinary art in-process, emulsify, absorb water, make the nutrient composition of material obtain the deep extraction, promote culinary art quality, promote the taste.
It should be noted that the magnetostrictive effect is related to the direction, amplitude and frequency of the alternating magnetic field, and in the specific embodiment shown in fig. 2a, the driving control unit 330 outputs driving signals with different duty ratios to the switching tube Q, so as to effectively change the frequency of the alternating magnetic field, thereby changing the vibration frequency of the magnetostrictive material layer 200, i.e. changing the magnetic power of the magnetic excitation source 300.
According to another embodiment of the present invention, referring to fig. 2b, when the excitation coil L is a dc coil, the excitation power source 320 is a dc excitation source, the magnetostrictive excitation unit 310 further includes a protection diode D1, a rectifier diode D2, and an energy storage capacitor C4, wherein an anode of the protection diode D1 is connected to one end of the excitation coil L, another end of the excitation coil L is respectively connected to a collector of the switching tube Q and an anode of the rectifier diode D2, a cathode of the rectifier diode D2 is connected to a cathode of the protection diode D1 and then connected to one end of the energy storage capacitor C4, another end of the energy storage capacitor C4 is connected to GND, and an emitter of the switching tube Q is connected to GND.
Specifically, referring to fig. 2b, when the excitation power source 320 is a dc excitation source, the excitation power source 320 may include a rectifying unit 321 and a filtering unit 322, wherein the rectifying unit 321 may be a rectifying bridge, and the filtering unit 322 may include a third absorption capacitor C3. The two input ends of the rectifier bridge are correspondingly connected with the power supply end of the alternating current mains supply AC, the first output end of the rectifier bridge is grounded GND, the second output end of the rectifier bridge is respectively connected with one end of a third absorption capacitor C3, the exciting coil L and the protection diode D1, and the other end of the third absorption capacitor C3 is grounded GND.
When the magnetic excitation source 300 works, the rectifying unit 321 rectifies alternating mains AC into pulsating direct current, and then performs low-frequency filtering processing through the third absorption capacitor C3 to provide excitation energy for the magnetic telescopic excitation unit 310, and at the same time, the driving control unit 330 outputs a corresponding PPG signal or PWM signal to the control end of the switching tube Q to control the switching tube Q to be turned on and off, so that the excitation coil L is charged and discharged, and an alternating magnetic field is generated by changing the current of the excitation coil L. Certain morphological change can take place for magnetostrictive material layer 200 under alternating magnetic field's effect, if the size can take place to extend or shorten, when removing alternating magnetic field, its size resumes original state again, so according to the magnetostrictive effect, when magnetostrictive material layer 200 senses alternating magnetic field, can produce high-frequency vibration, and conduct the vibration to the culinary art material through pot body 100, make cooking utensil can effectively promote the material extraction at the in-process of culinary art, emulsify, absorb water, make the nutrient composition of material obtain the deep extraction, promote culinary art quality, promote the taste.
It should be noted that the magnetostrictive effect is related to the direction, amplitude and frequency of the alternating magnetic field, and in the specific embodiment shown in fig. 2b, the current of the excitation coil L can be effectively changed by outputting the driving signal with different duty ratios to the switching tube Q through the driving control unit 330, so as to change the amplitude of the alternating magnetic field and change the stretching amplitude of the magnetostrictive material layer 200, that is, change the magnetic power of the magnetostrictive excitation source 300. In some embodiments of the present invention, the driving control unit 330 may enable the current of the excitation coil L to be in a continuous state, an intermittent state, or a critical continuous state by outputting driving signals with different duty ratios to the switching tube Q, that is, the magnetostrictive excitation unit 310 operates in a continuous current mode, an intermittent current mode, or a critical continuous current mode. Specifically, referring to fig. 4a, the magnetostrictive excitation unit 310 operates in a continuous current mode; referring to fig. 4b, the magnetostrictive excitation unit 310 operates in an intermittent current mode; referring to fig. 4c, the magnetostrictive excitation unit 310 operates in a critical continuous current mode. As can be seen from fig. 4a to 4c, when the magnetostrictive excitation unit 310 operates in the continuous current mode, the amplitude of the obtained alternating magnetic field will be maximum, and when the magnetostrictive excitation unit 310 operates in the discontinuous current mode, the amplitude of the obtained alternating magnetic field will be minimum, but in either way, the alternating magnetic field can be obtained, and by using the three modes in combination, a wide range of amplitude can be obtained, thereby obtaining a wide range of magnetic power.
In some embodiments of the present invention, the number of the exciting coils L may be two, and the exciting coils L include an ac coil Lac and a dc coil Ldc, that is, the ac coil Lac and the dc coil Ldc are simultaneously disposed on the cooking appliance, and fig. 5 is a schematic diagram of the ac coil Lac and the dc coil Ldc being simultaneously disposed on the cooking appliance. The alternating current coil Lac may provide excitation energy through the circuit shown in fig. 2a to provide an alternating current magnetic field, the direct current coil Ldc may provide excitation energy through the circuit shown in fig. 2b to provide a bias magnetic field, when the bias magnetic field is superimposed on the alternating current magnetic field, an alternating total magnetic field is formed, and since the bias magnetic field is superimposed on the alternating current magnetic field, a larger direct current component is included in the alternating total magnetic field, so that a direction of the alternating total magnetic field is variable, and further, a stretching amplitude of the magnetostrictive material layer 200 under the action of the alternating total magnetic field is controllable, that is, a magnetic power of the magnetostrictive excitation source 300 is controllable. That is, the direction of the alternating magnetic field can be changed by the superposition of the alternating magnetic field and the direct magnetic field, thereby changing the magnetic power of the magnetic excitation source 300.
According to one embodiment of the present invention, referring to fig. 5, the ac coil Lac is concentrically disposed with the dc coil Ldc.
According to one embodiment of the invention, the strength of the bias magnetic field and the strength peak value of the alternating magnetic field satisfy the relationship:
h2pp × 3/4 ≧ H1> H2pp × 1/4, where H1 is the intensity of the bias magnetic field, H2pp is the peak of the intensity of the alternating magnetic field, and the waveform of the superimposed alternating total magnetic field is shown in fig. 6. As can be seen from fig. 6, under the action of the bias magnetic field (i.e., the dc component), the negative amplitude of the ac magnetic field decreases, so that the direction of the alternating magnetic field changes.
It should be noted that, when the ac coil Lac and the dc coil Ldc are used simultaneously, in practical application, part of the circuits in the two circuits of fig. 2a and fig. 2b may be combined, for example, the same rectifying unit is used for the rectifying unit 321, the same filtering unit may be used for the filtering unit 322, or different filtering units may be used, in order to save cost, the same filtering unit may be used, and may be specifically selected according to practical situations.
Therefore, in the embodiment of the present invention, the magnetic excitation source 300 may have a plurality of implementation forms, and different implementation forms correspond to different magnetic power adjustment manners, which may be specifically selected according to actual situations.
According to an embodiment of the present invention, referring to fig. 7, a cooking control method of a cooking appliance of an embodiment of the present invention may include the steps of:
and S1, controlling the magnetic excitation source to be in an on state when the cooked food is in a warming stage and/or a boiling stage so as to extract the nutrition of the cooked food.
In some embodiments of the present invention, the cooking control method of the cooking appliance may further include: and judging whether the cooked food is in a warming stage or the boiling stage.
In some embodiments of the invention, the cooking stage of the cooked food further comprises a preheating stage, a water absorption stage, a stewing stage and a heat preservation stage, wherein after the water absorption stage, the stewing stage is preceded by the stewing stage to control the magnetic excitation source to be in an opening state so as to extract the nutrition of the cooked food.
Specifically, taking a cooking appliance as an electric cooker as an example, when the electric cooker is used for cooking rice, the cooking process of the electric cooker may include a plurality of stages, which are a preheating stage, a water absorption stage, a heating stage, a boiling stage, a stewing stage and a heat preservation stage in sequence. Wherein, in the heating stage and the boiling stage, especially the boiling stage, the nutrition of the rice grains or the cooking materials is absorbed only by water, and the water is in a slow motion state most of the time, so the capability of absorbing the nutrition of the materials is poor, and the taste of the cooked food is poor. Therefore, when the cooking appliance is in a heating stage or a boiling stage or the heating stage and the boiling stage, the magnetic excitation source is controlled to be in an open state, so that the magnetic excitation source generates an alternating magnetic field, the magnetostrictive material layer deforms under the action of the alternating magnetic field to drive the pot body to vibrate, and the vibration of the pot body can promote material extraction, emulsification and water absorption, so that the nutrient components of the materials are deeply extracted, and the cooking effect and the taste are greatly improved.
In the process of cooking the cooking appliance, different cooking stages correspond to different control strategies, so that whether the cooking appliance is in a heating stage or a boiling stage can be accurately judged according to the corresponding control strategies; alternatively, it may be determined whether the cooking appliance enters the heating phase or the boiling phase according to a received user instruction, for example, the user may directly select to control the entering of the heating phase.
In some embodiments of the invention, the magnetic power of the magnetically active source is also adjusted during the controlling of the magnetically active source in the on state.
Further, in some embodiments of the present invention, adjusting the magnetic power of the magnetic excitation source comprises: the method comprises the steps of gradually increasing the magnetic power of a magnetic excitation source, controlling the magnetic excitation source to operate at the preset maximum power for a first preset time when the magnetic power of the magnetic excitation source reaches the preset maximum power, and gradually reducing the magnetic power of the magnetic excitation source until the magnetic power of the magnetic excitation source reaches the preset minimum power.
Specifically, when only performing magnetic excitation in the heating stage of the cooking appliance, when the cooking appliance enters the heating stage, the magnetic excitation source is controlled to be turned on, the magnetic power of the magnetic excitation source is gradually increased until the magnetic power of the magnetic excitation source reaches a preset maximum power, then the current magnetic power is kept unchanged, and after delaying for a period of time, the magnetic power of the magnetic excitation source is gradually reduced until the magnetic power of the magnetic excitation source reaches a preset minimum power (which may be zero), and then when the heating stage is finished, the magnetic excitation source is controlled to be turned off. Therefore, by gradually increasing and reducing the magnetic power of the magnetic excitation source, the phenomenon that the appearance of cooked food is influenced due to the fact that the pot body suddenly generates large vibration or loses vibration can be effectively prevented.
Similarly, when only performing magnetic excitation in the boiling stage of the cooking appliance, when the cooking appliance enters the boiling stage, the magnetic excitation source is controlled to be turned on, the magnetic power of the magnetic excitation source is gradually increased until the magnetic power of the magnetic excitation source reaches the preset maximum power, then the current magnetic power is kept unchanged, the magnetic power of the magnetic excitation source is gradually reduced after delaying for a period of time until the magnetic power of the magnetic excitation source reaches the preset minimum power (which can be zero), and then the magnetic excitation source is controlled to be turned off when the boiling stage is finished. Therefore, by gradually increasing and reducing the magnetic power of the magnetic excitation source, the phenomenon that the appearance of cooked food is influenced due to the fact that the pot body suddenly generates large vibration or loses vibration can be effectively prevented. The magnetic power of the boiling stage can be different from the magnetic power of the heating stage, and the magnetic power of the magnetic excitation source can be adjusted according to the characteristics of different cooking stages (how to adjust the magnetic power is described in detail above, and is not described here).
In addition, referring to fig. 8, when performing the magnetic excitation in both the heating stage and the boiling stage of the cooking appliance, when entering the heating stage, the magnetic excitation source is controlled to be turned on, the magnetic power of the magnetic excitation source is gradually increased, and when the magnetic power of the magnetic excitation source reaches the preset maximum power, the magnetic excitation source is controlled to operate at the preset maximum power for the first preset time, and then the magnetic power of the magnetic excitation source is gradually decreased until the magnetic power of the magnetic excitation source reaches the preset minimum power, and it is determined that the cooking appliance completes the boiling stage. The first preset time and the preset maximum power may be selected according to an actual situation, and in a specific embodiment of the present invention, the preset maximum power may be 1000W. That is to say, after entering the heating stage, the magnetic power of the magnetic excitation source is controlled to gradually increase to the preset maximum power, such as 1000W, and then after the pot is operated for a period of time at the power, when the stewing stage is entered, the magnetic power of the magnetic excitation source starts to be gradually reduced, so that the pot body can be effectively prevented from suddenly generating larger vibration or suddenly losing vibration to influence the beauty of cooked food by gradually increasing and reducing the magnetic power of the magnetic excitation source.
In another embodiment of the invention, in the process that the magnetic excitation source is in the opening state, the nutritional information of the cooked food is also obtained, and the magnetic power and the working time of the magnetic excitation source are controlled according to the nutritional information of the cooked food, so that the vibration of the pot body can better meet the actual requirement. In an embodiment of the present invention, the nutrition information of the cooked food may be obtained through the nutrition sensor, wherein the nutrition information of the cooked food may be embodied by the concentration of the cooked food, the taste of the cooked food, and the like, and the number and the type of the sensors may be determined according to actual conditions.
In some embodiments of the present invention, the cooking appliance is heated by IH (e.g., electromagnetic induction) heating. Because IH heating does not need the bottom of the pan body to contact with coil panel, so can effectively avoid the bottom of the pan body and heating element in the vibrating process to lead to the bad effect of heat transfer because of contact failure. In addition, when the IH heating method is used for heating, the coil disk can be shared with the excitation coil in the magnetic excitation source to reduce the cost. Further, when an excitation coil in the magnetic excitation source is an alternating current coil, a control circuit used for IH heating is the same as that of the magnetic excitation source, that is, the circuit shown in fig. 2a, and in the processes of heating and magnetic excitation, the two are controlled in a time-sharing and staggered manner; when the exciting coil in the magnetic excitation source is a direct current coil, the IH heating can adopt the circuit shown in the figure 2a, the magnetic excitation adopts the circuit shown in the figure 2b, and the heating and the magnetic excitation work in a time-sharing and staggered mode.
In some embodiments of the present invention, the cooking appliance further comprises a foot pad (e.g., a silica gel foot pad, etc.) to prevent vibration and noise of the pot body from being transmitted downward, thereby reducing an influence on a platform (e.g., a table, a cooking bench, etc.).
According to the cooking control method of the cooking appliance, the pot body is driven to vibrate through magnetostriction in the heating stage and/or the boiling stage of the cooking appliance, so that material extraction, emulsification and water absorption are accelerated, nutrient components of the materials are extracted deeply, the taste is improved, and compared with an iron sheet vibration mode, mechanical fatigue of a vibration sheet is avoided, and a vibration space is not required to be provided.
In yet another aspect of the present invention, a cooking control apparatus of a cooking appliance is provided. According to an embodiment of the present invention, referring to fig. 1 a-1 b, the cooking utensil includes a pot body 100, a magnetostrictive member connected to the pot body 100, and a magnetostrictive excitation source 300 for generating an alternating magnetic field to deform the magnetostrictive member to drive the pot body 100 to vibrate.
Referring to fig. 9, the cooking control apparatus may include: the control module 420 is used for controlling the magnetic excitation source 300 to be in an on state when the cooking food is in a heating stage and/or a boiling stage so as to extract nutrition of the cooking food.
Further, as shown in fig. 9, the cooking control apparatus of the cooking appliance may further include: the determining module 410 is used for determining whether the cooked food is in a heating stage or a boiling stage.
In one embodiment of the present invention, the cooking stage of the cooked food further includes a preheating stage, a water absorption stage, a stewing stage and a heat preservation stage, wherein after the water absorption stage and before the stewing stage, the control module 420 controls the magnetic excitation source 300 to be in an open state to extract the nutrition of the cooked food.
In one embodiment of the present invention, the control module 420 is further configured to adjust the magnetic power of the magnetically active source 300 during the controlling of the magnetically active source 300 to the on state.
In an embodiment of the present invention, when the control module 420 adjusts the magnetic power of the magnetic excitation source 300, wherein the control module 420 gradually increases the magnetic power of the magnetic excitation source 300, and when the magnetic power of the magnetic excitation source 300 reaches a preset maximum power, controls the magnetic excitation source 300 to operate at the preset maximum power for a first preset time, and then gradually decreases the magnetic power of the magnetic excitation source 300 until the magnetic power of the magnetic excitation source 300 reaches a preset minimum power.
In an embodiment of the present invention, referring to fig. 10, the cooking control device of the cooking appliance further includes an obtaining module 430, and the obtaining module 430 is configured to obtain nutritional information of the cooked food during the process that the magnetically exciting source 300 is in the on state, so that the control module 420 controls the magnetic power and the operating time of the magnetically exciting source 300 according to the nutritional information of the cooked food.
In one embodiment of the present invention, the acquisition module 430 acquires nutritional information of the cooked food through the nutritional sensor.
It should be noted that, for details that are not disclosed in the cooking control device of the cooking appliance according to the embodiment of the present invention, please refer to details that are disclosed in the cooking control method of the cooking appliance according to the embodiment of the present invention, and details are not repeated here.
According to the cooking control device of the cooking appliance, the control module controls the magnetic excitation source to be in the opening state when the cooking appliance is in the heating stage and/or the boiling stage, so that the alternating magnetic field is generated by the magnetic excitation source, the magnetostrictive member deforms, and the pot body is driven to vibrate, so that material extraction, emulsification and water absorption are accelerated, nutrient components of the material are deeply extracted, the taste is improved, compared with the mode of adopting iron sheet vibration, mechanical fatigue of a vibrating sheet is avoided, and a vibration space is not required to be provided.
In yet another aspect of the present invention, a cooking appliance is provided. According to an embodiment of the invention, the cooking appliance comprises the cooking control device.
According to the cooking appliance provided by the embodiment of the invention, by using the cooking control device, the pot body is driven to vibrate through magnetostriction in a heating stage and/or a boiling stage in the cooking process, so that the material extraction, emulsification and water absorption are accelerated, the nutrient components of the material are deeply extracted, the taste is improved, and compared with an iron sheet vibration mode, the mechanical fatigue of a vibration plate is avoided, a vibration space is not required to be provided, the reliability of the cooking appliance is improved, and the occupied space is reduced.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (18)
1. A cooking control method of a cooking appliance is characterized by comprising a pot body, a magnetostrictive member and a magnetostrictive source, wherein the magnetostrictive member is connected with the pot body, the magnetostrictive source is used for generating an alternating magnetic field to enable the magnetostrictive member to deform so as to drive the pot body to vibrate, the magnetostrictive member is a magnetostrictive material layer, and the magnetostrictive material layer is arranged on the whole inner surface or the whole outer surface of the pot body, and the cooking control method comprises the following steps:
and controlling the magnetic excitation source to be in an on state when the cooked food is in a temperature rising stage and/or a boiling stage so as to extract the nutrition of the cooked food, and adjusting the magnetic power of the magnetic excitation source in the process of controlling the magnetic excitation source to be in the on state.
2. The cooking control method of the cooking appliance according to claim 1, further comprising:
and judging whether the cooked food is in the warming stage or the boiling stage.
3. The cooking control method of the cooking appliance according to claim 2, wherein the cooking stage of the cooked food further comprises a preheating stage, a water absorption stage, a stewing stage and a heat preservation stage, wherein after the water absorption stage, the stewing stage is preceded by the stewing stage to control the magnetic excitation source to be in an on state so as to extract the nutrition of the cooked food.
4. The cooking control method of the cooking appliance according to claim 1, wherein the adjusting of the magnetic power of the magnetic excitation source comprises:
gradually increasing the magnetic power of the magnetic excitation source, and gradually decreasing the magnetic power of the magnetic excitation source after controlling the magnetic excitation source to operate at the preset maximum power for a first preset time when the magnetic power of the magnetic excitation source reaches the preset maximum power until the magnetic power of the magnetic excitation source reaches the preset minimum power.
5. The cooking control method of the cooking appliance according to claim 1, wherein in the process that the magnetic excitation source is in the on state, nutrition information of the cooking food is further acquired, and the magnetic power and the working time of the magnetic excitation source are controlled according to the nutrition information of the cooking food.
6. The cooking control method of the cooking appliance according to claim 5, wherein the nutrition information of the cooked food is acquired through a nutrition sensor.
7. Cooking control method of a cooking appliance according to any one of claims 1 to 6, characterized in that said magnetostrictive member is made of Tb0.3Dy0.7Fe1.95 alloy.
8. The cooking control method of a cooking appliance according to claim 7, wherein the magnetostrictive material layer has a thickness of 10 μm to 1 mm.
9. The cooking control method of the cooking appliance according to claim 8, wherein the pot body is a metal pot, a ceramic pot, a marmite or a soil pot.
10. The cooking control method of the cooking appliance according to claim 1, wherein the cooking appliance is heated by IH heating.
11. The cooking control method of the cooking appliance according to claim 1, wherein the cooking appliance further comprises a foot pad.
12. The cooking control device of the cooking appliance is characterized in that the cooking appliance comprises a pot body, a magnetostrictive member and a magnetostrictive excitation source, the magnetostrictive member is connected with the pot body, the magnetostrictive excitation source is used for generating an alternating magnetic field to enable the magnetostrictive member to deform so as to drive the pot body to vibrate, the magnetostrictive member is a magnetostrictive material layer, and the magnetostrictive material layer is arranged on the whole inner surface or the whole outer surface of the pot body, and the cooking control device comprises:
the control module is used for controlling the magnetic excitation source to be in an on state when the cooked food is in a heating stage and/or a boiling stage so as to extract nutrition of the cooked food, and the control module is further used for adjusting the magnetic power of the magnetic excitation source in the process of controlling the magnetic excitation source to be in the on state.
13. The cooking control device of the cooking appliance of claim 12, further comprising:
and the judging module is used for judging whether the cooking food is in the heating stage or the boiling stage.
14. The cooking control device of the cooking appliance of claim 13, wherein the cooking stage of the cooked food further comprises a preheating stage, a water absorption stage, a stewing stage and a heat preservation stage, wherein after the water absorption stage and before the stewing stage, the control module controls the magnetic excitation source to be in an on state to extract the nutrition of the cooked food.
15. The cooking control device of the cooking appliance of claim 14, wherein the control module, when adjusting the magnetic power of the magnetically active source, wherein,
the control module gradually increases the magnetic power of the magnetic excitation source, and gradually decreases the magnetic power of the magnetic excitation source after controlling the magnetic excitation source to operate at the preset maximum power for a first preset time when the magnetic power of the magnetic excitation source reaches the preset maximum power until the magnetic power of the magnetic excitation source reaches the preset minimum power.
16. The cooking control device of the cooking appliance according to claim 14, further comprising an obtaining module for obtaining the nutrition information of the cooking food during the period when the magnetic excitation source is in the on state, so that the control module controls the magnetic power and the working time of the magnetic excitation source according to the nutrition information of the cooking food.
17. The cooking control device of the cooking appliance of claim 16, wherein the acquisition module acquires the nutritional information of the cooked food through a nutritional sensor.
18. A cooking appliance comprising the cooking control device of any one of claims 12-17.
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