CN110507209A - A kind of intelligent cooking method and the intelligent cooking utensil with probe - Google Patents

A kind of intelligent cooking method and the intelligent cooking utensil with probe Download PDF

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CN110507209A
CN110507209A CN201910803153.2A CN201910803153A CN110507209A CN 110507209 A CN110507209 A CN 110507209A CN 201910803153 A CN201910803153 A CN 201910803153A CN 110507209 A CN110507209 A CN 110507209A
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food
temperature
moisture content
cooking
maturity
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CN110507209B (en
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陶敏
黄育楷
陈霞
蒋伟
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Whirlpool China Co Ltd
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Whirlpool China Co Ltd
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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
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K7/00—Measuring temperature based on the use of electric or magnetic elements directly sensitive to heat ; Power supply therefor, e.g. using thermoelectric elements
    • G01K7/16—Measuring temperature based on the use of electric or magnetic elements directly sensitive to heat ; Power supply therefor, e.g. using thermoelectric elements using resistive elements
    • G01K7/22—Measuring temperature based on the use of electric or magnetic elements directly sensitive to heat ; Power supply therefor, e.g. using thermoelectric elements using resistive elements the element being a non-linear resistance, e.g. thermistor
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
    • G01N27/02—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance
    • G01N27/04—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating resistance
    • G01N27/048—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating resistance for determining moisture content of the material
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
    • G01N27/02—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance
    • G01N27/22—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating capacitance
    • G01N27/223—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating capacitance for determining moisture content, e.g. humidity

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  • Physics & Mathematics (AREA)
  • Chemical & Material Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • General Health & Medical Sciences (AREA)
  • Immunology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Analytical Chemistry (AREA)
  • Biochemistry (AREA)
  • Electrochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Pathology (AREA)
  • Nonlinear Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Investigating Or Analyzing Materials By The Use Of Electric Means (AREA)
  • Control Of High-Frequency Heating Circuits (AREA)

Abstract

The invention discloses a kind of intelligent cooking method and the intelligent cooking utensil with probe, resistance, the capacitor, reactance of food are obtained by probe, the temperature and moisture content for estimating food therein, judge the food major class of food and the subdivision type of food, calculate the food maturity of food, the culinary art condition and cooking time of food are controlled, measurement is accurate, high-efficient, and without security risk, multiple foods can be carried out while be measured, realize accurate culinary art.

Description

A kind of intelligent cooking method and the intelligent cooking utensil with probe
Technical field
The present invention relates to field of intelligent control technology, and in particular to a kind of intelligent cooking method and the intelligence with probe are cooked It prepares food utensil.
Background technique
Food will obtain good culinary art effect, cooking apparatus generally require accurately to be arranged include culinary art mode, temperature, when Between, the parameters such as power, intelligent cooking utensil utilizes intelligent control method, efficiently reduces the number of parameters for needing to be arranged, convenient User's operation allows culinary art to become simpler.
In the prior art, intelligent cooking mainly passes through the variation of microwave propagation speed and intensity in microwave penetration cooking cycle The moisture content in food is calculated, and then culinary art condition is controlled, but microwave can be also deposited in microwave environment by metallic shield Sparking etc. security risks, and can not the culinary art to single food accurately controlled.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of intelligent cooking method and the intelligent cooking device with probe Tool can carry out the culinary art condition and cooking time of food by the temperature and moisture content of the food therein obtained in real time Control, measurement is accurate, high-efficient, and without security risk, can multiple foods be carried out while be measured, realize accurate culinary art.
In order to solve the above technical problems, the present invention adopts the following technical scheme:
A kind of intelligent cooking method realizes the intelligent cooking to food, institute by the food electrical parameter that detection device obtains State intelligent cooking method the following steps are included:
1) detection device is inserted into food, passes through resistance R, capacitor C and the resistance of the food that detection device is got in real time Anti- Z estimates the temperature T and moisture content M of food therein；
2) in t0The initial resistance R of moment acquisition food0, initial capacitance C0And impedance Z0, reference impedance value with calibration Z0' be compared, if Z0<Z0', then stop cooking, if Z0≥Z0', then proceed to time point t1, wherein t1=t0+ (5s~30s)；
3) by calculating t0~t1The temperature averages of food therein in periodMoisture content average valueTemperature Spend change rate △ T1With moisture content change rate △ M1, judge food major class, and proceed to time point t2, wherein t2=t1+ (1min~5min)；
4) by calculating t0~t2The temperature averages of food therein in periodMoisture content average valueTemperature Spend change rate △ T2With moisture content change rate △ M2, judge the subdivision type and time t of food3, and proceed to t3, Middle t3=t2+ (1min~5min)；
5) t is calculated0~t3The rate of temperature change △ T of food therein in period3With moisture content change rate △ M3, and With the food fiducial temperature change rate Δ T of calibration3' and food benchmark moisture content Δ M3' be compared, if Δ M3< ΔM3' and ΔT3<ΔT3', then stop cooking；If Δ M3 >=Δ M3 ' or Δ T3 >=Δ T3 ', continue the time point t of culinary art to setting4, Middle t4=t3+ (2min~8min)；
6) from t4Moment, by the temperature T for calculating food therein4With moisture content M4, obtain food maturity D1, With the food reference maturity D of calibration1' compare, if D1<D1', then continue to cook；If D1≥D1', then stop cooking.
Further, the temperature T of food therein in step 1, moisture content M, resistance R, capacitor C, have such as between impedance Z Lower relationship:
T=f1(R, Z)=1/ [B*ln (R/RN)], M=f2(C, Z)=- 42+3.81C-7.5Z+0.05C2+0.26Z2；
Wherein B is the heat sensitive index of detection device, the resistance value of detection device when RN is 25 DEG C.
Further, the resistance set A=of different depth will be measured when the resistance of the detection device measurement food therein {Ra, Rb, Rc..., Rn, the detection device will measure the capacitor set B=of different depth when measuring the capacitor of food therein {Ca, Cb, Cc..., Cn, the detection device measures the impedance set E=that different depth will be measured when the impedance of food therein {Za, Zb, Zc..., Zn, and pass through f1(R, Z) and f2The temperature value set H={ T of (C, Z) acquisition food therein different depth1a, T1b, T1c..., T1nAnd moisture content set I={ M1a, M1b..., M1n, by the arithmetic mean of instantaneous value of each element in the set H As the temperature T of food therein, using the arithmetic mean of instantaneous value of each element in the set I as the moisture content M of food therein.
Further, reference impedance value Z in step 20' it is the critical impedance that the intelligent cooking method is capable of cooking food Value, food is after measuring, if its impedance value is less than Z0', then it can not be cooked by the intelligent cooking method；When judging energy After enough continuing to run, by operating parameter collection PS1, the parameter set PS1Cooking zone is closed, total power output is provided.
Further, it is measured, is calculated by electrical parameter of the detection device to food every 100ms in step 3 t0~t1Temperature averages in periodMoisture content average valuet0Moment is to t1The rate of temperature change △ T at moment1With Moisture content change rate △ M1, when judging food major class, by temperature averagesMoisture content average valueRate of temperature change △T1、Moisture content change rate △ M1It is compared with the food database of calibration, the food for obtaining food in cooking zone is big Class, and run the corresponding parameter set PS of the food major class2；If food major class is meat, the parameter set PS2Make cooking area Domain closing provides total power output, improves cooking zone temperature to 200 DEG C and t2=t1+3min；If food major class is face Packet, the parameter set PS2Cooking zone is closed, total power output is provided, improves cooking zone temperature to 180 DEG C and t2=t1+ 4min。
Further, it is measured, is calculated by electrical parameter of the detection device to food every 100ms in step 4 t0~t2Temperature averages in periodMoisture content average valuet0Moment is to t2The rate of temperature change △ T at moment2With Moisture content change rate △ M2, when judging the subdivision type of food, by temperature averagesMoisture content average valueTemperature Change rate △ T2、Moisture content change rate △ M2It is compared with the food database of calibration, obtains the thin of food in cooking zone Divide type, and the corresponding parameter set PS of subdivision type for running the food3。
Further, if the subdivision type of food is beef, the parameter set PS3Cooking zone is closed, is provided complete Power output improves cooking zone temperature to 200 DEG C and t3=t2+3min；If the subdivision type of food is Toast, institute State parameter set PS3Cooking zone is closed, total power output is provided, improves cooking zone temperature to 160 DEG C and t3=t2+5min。
Further, when carrying out the calculating of food maturity in step 6, t4Every 100ms to the temperature of food therein after moment Spend T4With moisture content M4It is calculated, then food maturity D1With food therein temperature T4With moisture content M4With with ShiShimonoseki System: D1=f (T, M)=3.688 × (λ/(λ+c)) × T4×M4, wherein λ is the thermal coefficient of food, and c is total heat numerical constant, will The food maturity D of the food1Food reference maturity D corresponding with the subdivision type of the food1' be compared, if D1< D1', then continue to cook；If D1≥D1', then stop cooking.
Further, there are more than two foods, when each food in step 3 in judgement cooking zone in cooking zone Food major class difference when, or when in step 4 determine cooking zone in each food subdivision type difference when, in skipping Intermediate step, directly progress step 6, every 100ms to the maturity D of each food2It is calculated, as the maturity D of each food2Position In comprehensive maturity section [DDa,DDb] it is interior when, then stop cooking, wherein DDaIt is the smallest for numerical value in food each in cooking zone Food reference maturity, DDbFor the maximum food reference maturity of numerical value in food each in cooking zone.
A kind of intelligent cooking utensil with probe using above-mentioned intelligent cooking method, the intelligent cooking utensil include Energy source, cooking cavity, control system and probe, the probe are used to measure the resistance, capacitor and impedance of food.
Compared with prior art, the method have the benefit that:
1. can be by the temperature and moisture content of the food therein obtained in real time, to the culinary art condition of food and culinary art
Time is controlled, and measurement is accurate, high-efficient, no security risk, can multiple foods be carried out while be measured,
Realize accurate culinary art.
Detailed description of the invention
Fig. 1 is the flow diagram of control method of the present invention；
Fig. 2 is structural schematic diagram of the invention.
1, control system, 2, energy source, 3, cooking cavity, 4, probe, 5, food.
Specific embodiment
A kind of preferred embodiment of the invention is described in detail with reference to the accompanying drawing.
As shown in Figure 1, a kind of intelligent cooking method, the intelligence to food is realized by the food electrical parameter that detection device obtains Can culinary art, the intelligent cooking method the following steps are included:
S1: being inserted into food for detection device, passes through resistance R, capacitor C and the resistance of the food that detection device is got in real time Anti- Z estimates the temperature T and moisture content M of food therein.
Specifically, the temperature T of food therein in step 1, moisture content M, resistance R, capacitor C, have between impedance Z it is as follows Relationship:
T=f1(R, Z)=1/ [B*ln (R/RN)], M=f2(C, Z)=- 42+3.81C-7.5Z+0.05C2+0.26Z2；
Wherein B is the heat sensitive index of detection device, the resistance value of detection device when RN is 25 DEG C.
Specifically, the resistance set A=of different depth will be measured when the resistance of the detection device measurement food therein {Ra, Rb, Rc..., Rn, the detection device will measure the capacitor set B of different depth when measuring the capacitor of food therein ={ Ca, Cb, Cc..., Cn, the detection device measures the impedance set E that different depth will be measured when the impedance of food therein ={ Za, Zb, Zc..., Zn, and pass through f1(R, Z) and f2The temperature value set H=of (C, Z) acquisition food therein different depth {T1a, T1b, T1c..., T1nAnd moisture content set I={ M1a, M1b..., M1n, the arithmetic of each element in the set H is put down Temperature T of the mean value as food therein, using the arithmetic mean of instantaneous value of each element in the set I as the moisture content of food therein M。
S2: in t0The initial resistance R of moment acquisition food0, initial capacitance C0And impedance Z0, reference impedance with calibration Value Z0' be compared, if Z0<Z0', then stop cooking, if Z0≥Z0', then proceed to time point t1, wherein t1=t0+ (5s~30s).
Specifically, reference impedance value Z in step 20' it is the critical impedance that the intelligent cooking method is capable of cooking food Value, food is after measuring, if its impedance value is less than Z0', then it can not be cooked by the intelligent cooking method；When judging energy After enough continuing to run, by operating parameter collection PS1, the parameter set PS1Cooking zone is closed, total power output, the step are provided The culinary art property of food can be detected, if the food being put into cooking zone is not belonging to the intelligent cooking method The food that can be cooked then will not continue to cook.
S3: by calculating t0~t1The temperature averages of food therein in periodMoisture content average valueTemperature Spend change rate △ T1With moisture content change rate △ M1, judge food major class, and proceed to time point t2, wherein t2=t1+ (1min~5min).
Specifically, it is measured every 100ms by electrical parameter of the detection device to food in step 3, t is calculated0 ~t1Temperature averages in periodMoisture content average valuet0Moment is to t1The rate of temperature change △ T at moment1And water Divide changes of contents rate △ M1, when judging food major class, by temperature averagesMoisture content average valueRate of temperature change △ T1、Moisture content change rate △ M1It is compared with the food database of calibration, obtains the food major class of food in cooking zone, And run the corresponding parameter set PS of the food major class2；If food major class is meat, the parameter set PS2Seal cooking zone It closes, total power output is provided, improve cooking zone temperature to 200 DEG C and t2=t1+3min；If food major class is bread, described Parameter set PS2Cooking zone is closed, sprays into steam to cooking zone, total power output is provided, improves cooking zone temperature extremely 180 DEG C and t2=t1+4min。
S4: by calculating t0~t2The temperature averages of food therein in periodMoisture content average valueTemperature Spend change rate △ T2With moisture content change rate △ M2, judge the subdivision type and time t of food3, and proceed to t3, Middle t3=t2+ (1min~5min).
Specifically, it is measured every 100ms by electrical parameter of the detection device to food in step 4, t is calculated0 ~t2Temperature averages in periodMoisture content average valuet0Moment is to t2The rate of temperature change △ T at moment2And water Divide changes of contents rate △ M2, when judging the subdivision type of food, by temperature averagesMoisture content average valueTemperature becomes Rate △ T2、Moisture content change rate △ M2It is compared with the food database of calibration, obtains the subdivision of food in cooking zone Type, and the corresponding parameter set PS of subdivision type for running the food3。
Specifically, if the subdivision type of food is beef, the parameter set PS3Cooking zone is closed, full function is provided Rate output improves cooking zone temperature to 200 DEG C and t3=t2+3min；If the subdivision type of food is Toast, described Parameter set PS3Cooking zone is closed, total power output is provided, improves cooking zone temperature to 160 DEG C and t3=t2+5min；It is right Different types of food can demarcate corresponding parameter set, realize and cook to the personalization of food.
Specifically, the parameter set PS3Total power or 90% power output, runing time t are provided3=t2+[(λ/(λ + c))×ΔT2×ΔM2×t2], λ is the thermal coefficient of food, and c is total heat numerical constant.
S5: t is calculated0~t3The rate of temperature change △ T of food therein in period3With moisture content change rate △ M3, and With the food fiducial temperature change rate Δ T of calibration3' and food benchmark moisture content Δ M3' be compared, if Δ M3< ΔM3' and ΔT3<ΔT3', then stop cooking；If Δ M3 >=Δ M3 ' or Δ T3 >=Δ T3 ', continue the time point t of culinary art to setting4, Middle t4=t3+ (2min~8min).
S6: since the t4 moment, by the temperature T for calculating food therein4With moisture content M4, obtain food maturity D1, With the food reference maturity D of calibration1' compare, if D1<D1', then continue to cook；If D1≥D1', then stop cooking.
Specifically, when carrying out the calculating of food maturity in step 6, t4Every 100ms to the temperature T of food therein after moment4 With moisture content M4It is calculated, then food maturity D1With food therein temperature T4With moisture content M4With following relationship: D1 =f (T, M)=3.688 × (λ/(λ+c)) × T4×M4, wherein λ is the thermal coefficient of food, and c is total heat numerical constant, by the food The food maturity D of object1Food reference maturity D corresponding with the subdivision type of the food1' be compared, if D1<D1', Then continue to cook；If D1≥D1', then stop cooking；For beef, food maturity should be controlled 80 or more；For bread, at Ripe angle value should be controlled 95 or more；Food maturity is monitored, when food maturity reaches standard, stops culinary art, protects The maturation of food is demonstrate,proved, and will not excessively be cooked, realizes the intelligent cooking of food.
Specifically, there are more than two foods, when each food in step 3 in judgement cooking zone in cooking zone When food major class difference, or when determining the subdivision type difference of each food in cooking zone in step 4, centre will be skipped Step, directly progress step 6, every 100ms to the maturity D of each food2It is calculated, as the maturity D of each food2It is located at Comprehensive maturity section [DDa,DDb] it is interior when, then stop cooking, wherein DDaFor the smallest food of numerical value in food each in cooking zone Object reference maturity, DDbFor the maximum food reference maturity of numerical value in food each in cooking zone；Each food is one corresponding Detection device obtains the electrical parameter of food using detection device, calculates food maturity, realizes the accurate control to single food System.
A kind of intelligent cooking utensil with probe using above-mentioned intelligent cooking method, the intelligent cooking utensil include Energy source 2, cooking cavity 3, control system 1 and probe 4, the probe are used to measure the resistance, capacitor and impedance of food 5.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore no matter From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims Variation is included within the present invention, and any reference signs in the claims should not be construed as limiting the involved claims.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped Containing an independent technique scheme, for the sake of this narrating mode of specification is just for the sake of understanding, those skilled in the art should It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art The other embodiments being understood that.

Claims (10)

1. a kind of intelligent cooking method realizes the intelligent cooking to food by the food electrical parameter that detection device obtains, special Sign is, the intelligent cooking method the following steps are included:
1) detection device is inserted into food, by resistance R, capacitor C and the impedance Z of the food that detection device is got in real time, Estimate the temperature T and moisture content M of food therein；
2) in t0The initial resistance R of moment acquisition food0, initial capacitance C0And impedance Z0, reference impedance value Z with calibration0' into Row compares, if Z0<Z0', then stop cooking, if Z0≥Z0', then proceed to time point t1, wherein t1=t0+ (5s~ 30s)；
3) by calculating t0~t1The temperature averages of food therein in periodMoisture content average valueTemperature change Rate △ T1With moisture content change rate △ M1, judge food major class, and proceed to time point t2, wherein t2=t1+ (1min~ 5min)；
4) by calculating t0~t2The temperature averages of food therein in periodMoisture content average valueTemperature becomes Rate △ T2With moisture content change rate △ M2, judge the subdivision type and time t of food3, and proceed to t3, wherein t3= t2+ (1min~5min)；
5) t is calculated0~t3The rate of temperature change △ T of food therein in period3With moisture content change rate △ M3, and with calibration Food fiducial temperature change rate Δ T3' and food benchmark moisture content Δ M3' be compared, if Δ M3<ΔM3' and Δ T3<Δ T3', then stop cooking；If Δ M3 >=Δ M3 ' or Δ T3 >=Δ T3 ', continue the time point t of culinary art to setting4, wherein t4= t3+ (2min~8min)；
6) from t4Moment, by the temperature T for calculating food therein4With moisture content M4, obtain food maturity D1, with calibration Food reference maturity D1' compare, if D1<D1', then continue to cook；If D1≥D1', then stop cooking.
2. intelligent cooking method according to claim 1, it is characterised in that: temperature T, the moisture of food therein in step 1 Content M, resistance R, capacitor C, there is following relationship: T=f between impedance Z1(R, Z)=1/ [B*ln (R/RN)], M=f2(C,Z) =-42+3.81C-7.5Z+0.05C2+0.26Z2, wherein B is the heat sensitive index of detection device, detection device when RN is 25 DEG C Resistance value.
3. intelligent cooking method according to claim 2, it is characterised in that: the electricity of the detection device measurement food therein The resistance set A={ R of different depth will be measured when resistancea, Rb, Rc..., Rn, the electricity of the detection device measurement food therein The capacitor set B={ C of different depth will be measured when appearancea, Cb, Cc..., Cn, the resistance of the detection device measurement food therein The impedance set E={ Z of different depth will be measured when anti-a, Zb, Zc..., Zn, and pass through f1(R, Z) and f2(C, Z) obtains food The temperature value set H={ T of internal different depth1a, T1b, T1c..., T1nAnd moisture content set I={ M1a, M1b..., M1n, Using the arithmetic mean of instantaneous value of each element in the set H as the temperature T of food therein, by the arithmetic of each element in the set I Moisture content M of the average value as food therein.
4. intelligent cooking method according to claim 1, it is characterised in that: reference impedance value Z in step 20' it is the intelligence Energy cooking methods are capable of the critical impedance value of cooking food, and food is after measuring, if its impedance value is less than Z0', then it can not be by The intelligent cooking method is cooked；After judgement can continue to operation, by operating parameter collection PS1, the parameter set PS1Make Cooking zone closing provides total power output.
5. intelligent cooking method according to claim 1, it is characterised in that: pass through detection device every 100ms in step 3 The electrical parameter of food is measured, t is calculated0~t1Temperature averages in periodMoisture content average value t0Moment is to t1The rate of temperature change △ T at moment1With moisture content change rate △ M1, when judging food major class, by temperature averagesMoisture content average valueRate of temperature change △ T1, moisture content change rate △ M1It is carried out pair with the food database of calibration Than obtaining the food major class of food in cooking zone, and run the corresponding parameter set PS of the food major class2；If food is big Class is meat, the parameter set PS2Close cooking zone, provide total power output, improve cooking zone temperature to 200 DEG C and t2=t1+3min；If food major class is bread, the parameter set PS2Cooking zone is closed, total power output is provided, is improved Cooking zone temperature is to 180 DEG C and t2=t1+4min。
6. intelligent cooking method according to claim 1, it is characterised in that: pass through detection device every 100ms in step 4 The electrical parameter of food is measured, t is calculated0~t2Temperature averages in periodMoisture content average value t0Moment is to t2The rate of temperature change △ T at moment2With moisture content change rate △ M2, when judging the subdivision type of food, by temperature Average valueMoisture content average valueRate of temperature change △ T2、Moisture content change rate △ M2With the food database of calibration It compares, obtains the subdivision type of food in cooking zone, and run the corresponding parameter set of subdivision type of the food PS3。
7. intelligent cooking method according to claim 6, it is characterised in that: if the subdivision type of food is beef, institute State parameter set PS3Cooking zone is closed, total power output is provided, improves cooking zone temperature to 200 DEG C and t3=t2+3min； If the subdivision type of food is Toast, the parameter set PS3Cooking zone is closed, total power output is provided, is improved Cooking zone temperature is to 160 DEG C and t3=t2+5min。
8. intelligent cooking method according to claim 1, it is characterised in that: when carrying out the calculating of food maturity in step 6, t4Every 100ms to the temperature T of food therein after moment4With moisture content M4It is calculated, then food maturity D1In food Portion temperature T4With moisture content M4With following relationship: D1=f (T, M)=3.688 × (λ/(λ+c)) × T4×M4, wherein λ is food The thermal coefficient of object, c is total heat numerical constant, by the food maturity D of the food1Food corresponding with the subdivision type of the food Reference maturity D1' be compared, if D1<D1', then continue to cook；If D1≥D1', then stop cooking.
9. intelligent cooking method according to claim 8, it is characterised in that: have more than two foods in cooking zone Object, when determining the food major class difference of each food in cooking zone in step 3, or when determining cooking zone in step 4 When the subdivision type difference of interior each food, intermediate steps will be skipped, directly progress step 6, every 100ms to each food at Ripe degree D2It is calculated, as the maturity D of each food2Positioned at comprehensive maturity section [DDa,DDb] it is interior when, then stop cooking, Middle DDaFor the smallest food reference maturity of numerical value, DD in food each in cooking zonebFor numerical value in food each in cooking zone Maximum food reference maturity.
10. a kind of intelligent cooking utensil with probe using the intelligent cooking method as described in any one of claim 1-9, It is characterized in that, the intelligent cooking utensil includes energy source, cooking cavity, control system and probe, the probe is for measuring Resistance, capacitor and the impedance of food.
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CN111839243A (en) * 2020-05-11 2020-10-30 宁波方太厨具有限公司 Food cooking control method
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CN114711644A (en) * 2022-04-01 2022-07-08 广东美的厨房电器制造有限公司 Control method and control device of cooking device, storage medium and cooking device
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