CN110837263A - Power control method, power control equipment and food processor - Google Patents
Power control method, power control equipment and food processor Download PDFInfo
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- CN110837263A CN110837263A CN201910624262.8A CN201910624262A CN110837263A CN 110837263 A CN110837263 A CN 110837263A CN 201910624262 A CN201910624262 A CN 201910624262A CN 110837263 A CN110837263 A CN 110837263A
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- 235000013305 food Nutrition 0.000 title claims abstract description 222
- 238000000034 method Methods 0.000 title claims abstract description 39
- 239000000463 material Substances 0.000 claims abstract description 181
- 230000017525 heat dissipation Effects 0.000 claims abstract description 82
- 238000010438 heat treatment Methods 0.000 claims abstract description 54
- 238000009835 boiling Methods 0.000 claims abstract description 42
- 238000010411 cooking Methods 0.000 claims description 15
- 238000004134 energy conservation Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 abstract description 15
- 230000007613 environmental effect Effects 0.000 description 10
- 239000000843 powder Substances 0.000 description 10
- 239000003814 drug Substances 0.000 description 9
- 238000001514 detection method Methods 0.000 description 7
- 230000008859 change Effects 0.000 description 5
- 238000004364 calculation method Methods 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 239000012530 fluid Substances 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 244000241872 Lycium chinense Species 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/30—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature
- G05D23/32—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature with provision for adjustment of the effect of the auxiliary heating device, e.g. a function of time
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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
-
- 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
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
-
- 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
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/046—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side
-
- 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
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/07—Parts or details, e.g. mixing tools, whipping tools
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05F—SYSTEMS FOR REGULATING ELECTRIC OR MAGNETIC VARIABLES
- G05F1/00—Automatic systems in which deviations of an electric quantity from one or more predetermined values are detected at the output of the system and fed back to a device within the system to restore the detected quantity to its predetermined value or values, i.e. retroactive systems
- G05F1/66—Regulating electric power
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Mechanical Engineering (AREA)
- Power Engineering (AREA)
- Electromagnetism (AREA)
- Radar, Positioning & Navigation (AREA)
- Cookers (AREA)
Abstract
The embodiment of the invention provides a power control method, power control equipment and a food processor. The power control method is applied to a food processor, and the food processor comprises a cup body for containing food materials. The power control method comprises the following steps: detecting the temperature of the food material in the cup body in the process of heating the food material; detecting the ambient temperature; when the temperature of the food material reaches the boiling point temperature, determining the heat dissipation power of the cup body during boiling based on the detected ambient temperature; and adding the heat dissipation power of the cup body into the heating power when the food materials are boiled after boiling so as to adjust the heating power based on the ambient temperature. The power control method provided by the embodiment of the invention can adjust the heating power during boiling in due time according to the environment temperature.
Description
Technical Field
The embodiment of the invention relates to the technical field of household appliances, in particular to a power control method, power control equipment and a food processor.
Background
With the increasing living standard of people, many different types of food processors appear on the market. The functions of the food processor mainly include, but are not limited to, functions of making soybean milk, grinding dry powder, squeezing juice, making minced meat, shaving ice, making coffee, preparing beauty mask for women and the like. The food processor can comprise a soybean milk machine, a stirrer, a wall breaking machine and the like. The different kinds of functions enrich the life of people.
As shown in fig. 1, the food processor 1 includes a main body 11 and a cup body 12 detachably mounted on the main body 11, wherein food materials can be accommodated in the cup body 12, a heating plate 13 for heating the food materials is mounted at the bottom of the cup body 12, and an NTC (Negative Temperature Coefficient) thermistor 131 (shown by a dotted line in fig. 1) is disposed on an inner surface of the heating plate 13, and the thermistor 131 is used for sensing the Temperature of the food materials in the cup body 12. However, in the food processor 1 of the related art, the temperature detection point of the whole system is only the one point on the cup body, and the temperature detection is not complete. The higher the ambient temperature is, the more intensely the food in the cup body 12 boils, for example, in hot summer, the food processor 1 may often overflow when working at high temperature, and in cold winter, the food processor 1 may not be well cooked when working at low temperature. In addition, the temperature difference is large in the south and north regions of China. Therefore, regardless of the ambient temperature, the boiling may be violent and overflow or boil-up may occur if the same heating power is still used for boiling.
Disclosure of Invention
The embodiment of the invention aims to provide a power control method, power control equipment and a food processor, which can timely adjust heating power during cooking according to the ambient temperature.
One aspect of the embodiments of the present invention provides a power control method, which is applied to a food processor, where the food processor includes a cup body for containing food materials. The method comprises the following steps: detecting the temperature of the food material in the cup body in the process of heating the food material; detecting the ambient temperature; when the temperature of the food material reaches the boiling point temperature, determining the heat dissipation power of the cup body during boiling based on the detected ambient temperature; and adding the heat dissipation power of the cup body into the heating power when the food materials are boiled after boiling so as to adjust the heating power based on the environment temperature.
Further, determining the heat dissipation power of the cup at boiling based on the detected ambient temperature comprises: determining an average heat dissipation rate of the cup; and calculating the heat dissipation power of the cup body during boiling according to the linear relation between the heat dissipation power of the cup body and the temperature difference between the ambient temperature and the temperature of the food material based on the detected ambient temperature and the average heat dissipation rate. According to the characteristics of the fluid, the calculation process of the heat dissipation power of the cup body can be greatly simplified in algorithm by estimating that the linear relation exists between the heat dissipation power of the cup body and the temperature difference between the ambient temperature and the temperature of the food material.
Further, obtaining an average heat dissipation rate of the cup includes: when the temperature of the food material is higher than a first set temperature and lower than a second set temperature, calculating first total heat energy accumulated in first preset time according to the provided first heating power, wherein the first preset time is the time for the temperature of the food material to rise from the first set temperature to the second set temperature; when the temperature of the food material is higher than a third set temperature and lower than a fourth set temperature, calculating second total heat energy accumulated in second preset time according to the provided second heating power, wherein the second preset time is the time for the temperature of the food material to rise from the third set temperature to the fourth set temperature; and calculating the average heat dissipation rate of the cup body based on the first total heat energy, the second total heat energy and the sum of the temperature differences accumulated in the second preset time of the environment temperature and the food material temperature. The heat energy of each corresponding segment is calculated by segmenting the temperature, and the average heat dissipation rate of the cup body can be easily calculated by using the calculated heat energy of each corresponding segment.
Further, the first set temperature, the second set temperature, the third set temperature, and the fourth set temperature are set according to an ambient temperature and an initial food material temperature. Therefore, the values of the four set temperatures can be reasonably selected according to the initial food material temperature and the environmental temperature.
Further, when the temperature of the food material is higher than the third set temperature, starting to detect the ambient temperature; and when the temperature of the food material is higher than the fourth set temperature, calculating the average heat dissipation rate of the cup body.
Further, calculating the average heat dissipation rate of the cup body based on the first total heat energy, the second total heat energy, and the sum of the temperature differences accumulated in the second predetermined time between the ambient temperature and the temperature of the food material comprises: calculating a second heat energy absorbed by the food material when the temperature of the food material is higher than the third set temperature and lower than the fourth set temperature; obtaining the total dissipation energy of the cup body based on the second total heat energy and the second heat energy absorbed by the food materials and by utilizing energy conservation; and calculating the average heat dissipation rate of the cup body based on the total dissipation energy of the cup body and the sum of the temperature differences accumulated in the second preset time of the environment temperature and the food material temperature. By utilizing the law of conservation of energy, the total dissipation energy of the cup body can be easily obtained, and the average dissipation rate of the cup body can be easily calculated.
Further, calculating a second heat energy absorbed by the food material when the temperature of the food material is greater than the third set temperature and less than the fourth set temperature comprises: calculating first heat energy absorbed by the food materials when the temperature of the food materials is higher than the first set temperature and lower than the second set temperature, wherein the first heat energy absorbed by the food materials is equal to the first total heat energy; and deducing to obtain second heat energy absorbed by the food material according to the proportion by utilizing the first heat energy absorbed by the food material. The second heat energy absorbed by the food material in the subsequent temperature section can be easily deduced by utilizing the first heat energy absorbed by the food material in the previous temperature section.
The power control method of the embodiment of the invention can adjust the heating power in the cooking process in time according to the environmental temperature, thereby avoiding the phenomena of slurry overflow or insufficient cooking and the like caused by the change of the environmental temperature.
Another aspect of the embodiments of the present invention also provides a power control device, which is applied to a food processor, where the food processor includes a cup body for containing food materials. The power control device comprises a first temperature measuring device, a second temperature measuring device and a power adjusting device, wherein the first temperature measuring device is used for detecting the temperature of food materials in the cup body in the process of heating the food materials, the second temperature measuring device is used for detecting the ambient temperature, the power adjusting device comprises a processor and a controller, the processor is configured to determine the heat dissipation power of the cup body during boiling based on the detected ambient temperature when the temperature of the food materials reaches the boiling point temperature of the food materials, and the controller is configured to increase the heat dissipation power of the cup body into the heating power of the food materials during boiling after boiling so as to adjust the heating power based on the ambient temperature.
Further, the power control device further comprises a memory for storing a linear relationship between the heat dissipation power of the cup and a temperature difference between an ambient temperature and a temperature of the food material, wherein the processor is configured to: determining an average heat dissipation rate of the cup; and calculating the heat dissipation power of the cup body at boiling based on the detected ambient temperature and the average heat dissipation rate and according to the stored linear relationship. According to the characteristics of the fluid, the calculation process of the heat dissipation power of the cup body can be greatly simplified in algorithm by estimating that the linear relation exists between the heat dissipation power of the cup body and the temperature difference between the ambient temperature and the temperature of the food material.
Further, the processor is configured to: when the temperature of the food material is higher than a first set temperature and lower than a second set temperature, calculating first total heat energy accumulated in first preset time according to the provided first heating power, wherein the first preset time is the time for the temperature of the food material to rise from the first set temperature to the second set temperature; when the temperature of the food material is higher than a third set temperature and lower than a fourth set temperature, calculating second total heat energy accumulated in second preset time according to the provided second heating power, wherein the second preset time is the time for the temperature of the food material to rise from the third set temperature to the fourth set temperature; and calculating the average heat dissipation rate of the cup body based on the first total heat energy, the second total heat energy and the sum of the temperature differences accumulated in the second preset time of the environment temperature and the food material temperature. The heat energy of each corresponding segment is calculated by segmenting the temperature, and the average heat dissipation rate of the cup body can be easily calculated by using the calculated heat energy of each corresponding segment.
Further, the first set temperature, the second set temperature, the third set temperature, and the fourth set temperature are set according to an ambient temperature and an initial food material temperature. Therefore, the values of the four set temperatures can be reasonably selected according to the initial food material temperature and the environmental temperature.
Further, when the temperature of the food material is higher than the third set temperature, starting to detect the ambient temperature; and when the temperature of the food material is higher than the fourth set temperature, calculating the average heat dissipation rate of the cup body.
Further, the processor is configured to: calculating a second heat energy absorbed by the food material when the temperature of the food material is higher than the third set temperature and lower than the fourth set temperature; obtaining the total dissipation energy of the cup body based on the second total heat energy and the second heat energy absorbed by the food materials and by utilizing energy conservation; and calculating the average heat dissipation rate of the cup body based on the total dissipation energy of the cup body and the sum of the temperature differences accumulated in the second preset time of the environment temperature and the food material temperature. By utilizing the law of conservation of energy, the total dissipation energy of the cup body can be easily obtained, and the average dissipation rate of the cup body can be easily calculated.
Further, the processor is configured to: calculating first heat energy absorbed by the food materials when the temperature of the food materials is higher than the first set temperature and lower than the second set temperature, wherein the first heat energy absorbed by the food materials is equal to the first total heat energy; and deducing to obtain second heat energy absorbed by the food material according to the proportion by utilizing the first heat energy absorbed by the food material. The second heat energy absorbed by the food material in the subsequent temperature section can be easily deduced by utilizing the first heat energy absorbed by the food material in the previous temperature section.
Still another aspect of the embodiments of the present invention provides a food processor, which includes the power control device, the host, and the cup body as described above. The main machine comprises a key board for operation, and the cup body is detachably arranged on the main machine.
Further, cooking machine still including being located the dish that generates heat of cup bottom, first temperature measuring device including set up in the first NTC thermistor on the dish that generates heat, second temperature measuring device including set up in second NTC thermistor on the keypad to increase cooking machine entire system's temperature detection point.
The power control device and the food processor with the power control device can adjust the heating power in cooking in time according to the ambient temperature, so that the phenomena of slurry overflow or insufficient cooking and the like caused by the change of the ambient temperature can be avoided.
Drawings
Fig. 1 is a schematic perspective view of a conventional food processor;
fig. 2 is a schematic perspective view of a food processor according to an embodiment of the present invention;
fig. 3 is a schematic view of arrangement positions of the first and second NTC thermistors shown in fig. 2;
FIG. 4 is a schematic block diagram of a power control apparatus of one embodiment of the present invention;
FIG. 5 is a flow chart of a power control method according to an embodiment of the invention;
FIG. 6 is a step of FIG. 5 illustrating how the average heat dissipation rate of the cup is determined; and
fig. 7 is a step of how to calculate the average heat dissipation rate of the cup body based on the first total heat energy, the second total heat energy, and the sum of the temperature differences accumulated in the second predetermined time between the ambient temperature and the temperature of the food material shown in fig. 6.
Detailed Description
Reference will now be made in detail to the exemplary embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, like numbers in different drawings represent the same or similar elements unless otherwise indicated. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Rather, they are merely examples of apparatus consistent with certain aspects of the invention, as detailed in the appended claims.
The terminology used in the embodiments of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Unless defined otherwise, technical or scientific terms used herein shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention belongs. The use of "first," "second," and similar terms in the description and in the claims does not indicate any order, quantity, or importance, but rather is used to distinguish one element from another. Also, the use of the terms "a" or "an" and the like do not denote a limitation of quantity, but rather denote the presence of at least one. "plurality" or "a number" means two or more. Unless otherwise indicated, "front", "rear", "lower" and/or "upper" and the like are for convenience of description and are not limited to one position or one spatial orientation. The word "comprising" or "comprises", and the like, means that the element or item listed as preceding "comprising" or "includes" covers the element or item listed as following "comprising" or "includes" and its equivalents, and does not exclude other elements or items. The terms "connected" or "coupled" and the like are not restricted to physical or mechanical connections, but may include electrical connections, whether direct or indirect. As used in this specification and the appended claims, the singular forms "a", "an", and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should also be understood that the term "and/or" as used herein refers to and encompasses any and all possible combinations of one or more of the associated listed items.
It should be noted that, in order to better embody the innovation of the present invention, only the structural features closely related to the creation point of the present invention are shown and described in the drawings and the description of the present invention, and other structural features which are less related or other existing structural features are omitted or outlined. However, this does not mean that the food processor of the present invention does not necessarily include these other structural features, and those structural features necessary to achieve the basic functions of the food processor may be included in the food processor of the present invention.
Fig. 2 is a schematic perspective view of a food processor 2 according to an embodiment of the present invention. As shown in fig. 2, the food processor 2 according to an embodiment of the present invention includes a main body 11 and a cup body 12. The host 11 can provide power to control and drive the food processor 2 to work. Cup 12 is detachably mounted to main body 11, and cup 12 can hold the food material therein, can carry out processing operation such as beating, heating, grinding and/or evacuation to the food material in cup 12. A heating plate 13 for heating the food in the cup body 12 is provided at the bottom of the cup body 12. Food processor 2 may also include a lid assembly 14. Lid assembly 14 is removably attached to cup 12. When the food processor 2 works, the cup cover assembly 14 is covered on the cup body 12 and used for sealing the cup opening of the cup body 12. After the food processor 2 is finished, the lid assembly 14 can be removed from the cup body 12.
As shown in fig. 3, the main body 11 includes a power supply board 22 disposed therein and a key sheet 15 connected to the power supply board 22 for operation. The heating plate 13 is connected to a power board 22, and the power board 22 can supply power to the key sheet 15 and the heating plate 13.
As shown in fig. 4, the food processor 2 of the embodiment of the present invention further includes a power control device 24. The power control apparatus 24 includes a first temperature measuring device 241, a second temperature measuring device 242, and a power adjusting device 243 connected to the first temperature measuring device 241 and the second temperature measuring device 242. The first temperature measuring device 241 can detect the temperature T0 of the food material in the cup body 12 during the heating process of the food material, and transmit the detected temperature T0 of the food material to the power adjusting device 243. The second thermometric device 242 may detect the ambient temperature T1 and send the detected ambient temperature T1 to the power regulating device 243.
In some embodiments, as shown in fig. 3, the first temperature measuring device 241 includes a first NTC thermistor 131 (shown in dotted lines) disposed on the inner surface of the heat generating tray 13, and the second temperature measuring device 242 includes a second NTC thermistor 2421 disposed on the key sheet 15, so as to increase the temperature detection points of the whole system of the food processor.
Referring back to fig. 4, the power adjustment device 243 may include a processor 2431 and a controller 2432. The processor 2431 can receive the food material temperature T0 sent by the first temperature measuring device 241 and the environmental temperature T1 sent by the second temperature measuring device 242. When the food material temperature T0 reaches its boiling temperature, e.g., 100 ℃, the processor 2431 may determine the heat dissipation power W of the cup body 12 at boiling based on the detected ambient temperature T1. Since the boiling point changes with the change in the external pressure, the pressure is low and the boiling point is also low. Therefore, the boiling temperature of the food material is not necessarily 100 ℃, and may be slightly changed due to the atmospheric pressure at the local location. For example, in plateau regions, the boiling temperature of the food material may be below 100 ℃. Controller 2432 is in communication with processor 2431 and receives the power dissipated by processor 2431 after processing to boil cup 12. The controller 2432 can increase the heat dissipation power of the cup body 12 during boiling to the heating power during boiling after the food material is boiled, so that the heating power during boiling can be timely adjusted based on the ambient temperature T1, and the actual heating power after being adjusted by the controller 2432 is shown by the following formula:
Wfruit of Chinese wolfberry＝W+W0 (1)
Wherein, WFruit of Chinese wolfberryIn order to obtain the actual heating power, W is the heat dissipation power of the cup body 12, and W0 is the heating power during boiling.
The heat dissipation power W of the cup 12 referred to herein means the amount of heat dissipated by the cup per unit time.
The food processor 2 according to the embodiment of the present invention has the first detecting device 241 for detecting the temperature T0 of the food material, and the second detecting device 242 for detecting the ambient temperature T1, so that the heating power during cooking can be compensated according to the ambient temperature T1.
The power control device 24 may further include a memory 2433, and the memory 2433 may store a linear relationship between the heat dissipation power W of the cup body 12 and the temperature difference between the ambient temperature T1 and the food material temperature T0, such as the following:
W＝k×(T1-T0) (2)
where k is the average heat dissipation rate of cup 12.
By estimating the linear relationship between the heat dissipation power W of the cup body and the temperature difference between the ambient temperature T1 and the food material temperature T0 according to the characteristics of the fluid, the calculation process of the heat dissipation power of the cup body can be simplified greatly in algorithm.
How does processor 2431 determine the average heat dissipation rate k for cup 12 will be described in detail below with reference to some specific embodiments?
When the temperature T0 of the food material is higher than the first set temperature Ts1 and lower than the second set temperature Ts2, namely Ts1<T0<Ts2, it is believed that no heat is dissipated from cup 12. Processor 2431 may calculate at first predetermined time t based on the provided first heating power P11The first total heat energy Q1 internally accumulated, for example, as shown in the following equation:
wherein the first predetermined time t1Is the time for the temperature T0 of the food material to rise from the first set temperature Ts1 to the second set temperature Ts 2.
When the temperature T0 of the food material is higher than the third set temperature Ts3 and lower than the fourth set temperature Ts4, namely Ts3<T0<Ts4, it is believed that there is heat dissipation from cup 12. Processor 2431 may calculate at the second predetermined time t based on the provided second heating power P22The second total heat energy Q2 internally accumulated, for example, as shown in the following equation:
wherein the second predetermined time t2Is a food materialThe time for the temperature T0 to rise from the third set temperature Ts3 to the fourth set temperature Ts 4.
The first set temperature Ts1, the second set temperature Ts2, the third set temperature Ts3 and the fourth set temperature Ts4 may be set according to the ambient temperature T1 and the initial food material temperature T0, and may be set to a fixed appropriate value, for example. Therefore, the values of the four set temperatures can be reasonably selected according to the initial food material temperature and the environmental temperature. In one embodiment, the second set temperature Ts2 may be equal to the third set temperature Ts 3. Of course, in other embodiments, the second set temperature Ts2 may not be equal to the third set temperature Ts 3.
In some embodiments, the first set temperature Ts1 may be selected from an initial food material temperature T0 plus about 10 ℃, the second set temperature Ts2 may be selected from an environmental temperature T1 plus about 40 ℃, the third set temperature Ts3 may be selected from an environmental temperature T1 plus about 60 ℃, and the fourth set temperature Ts4 may be selected from a boiling point minus about 5 ℃. For example, for an initial food material temperature T0 of about 30 ℃ and an ambient temperature T1 of about 25 ℃, a first set temperature Ts1 of 40 ℃, a second set temperature Ts2 of 65 ℃, a third set temperature Ts3 of 85 ℃ and a fourth set temperature Ts4 of 95 ℃ may be selected. The above are only some illustrative examples of the present invention, which are intended to help understanding of the present invention, however, the selection of the above four set temperatures of the present invention is not limited thereto.
When the first temperature measuring device 241 detects that the temperature T0 of the food material is greater than the third set temperature Ts3, the second temperature measuring device 242 may start to detect the ambient temperature T1. When the first temperature measuring device 241 detects that the temperature T0 of the food material is greater than the fourth set temperature Ts4, the processor 2431 can start calculating the average heat dissipation rate k of the cup body 12.
In the embodiment of the present invention, the detection of the temperature T0 of the food material by the first temperature measuring device 241 can be detected in real time or according to a certain detection frequency or period.
In some embodiments, the processor 2431 may obtain the ambient temperature T1 and the food material temperature T0 at the second predetermined time T2The SUM of the internal accumulated temperature differences SUM, for example, as shown in the following equation:
then, the processor 2431 may determine a second predetermined time T based on the first total heat energy Q1, the second total heat energy Q2, the ambient temperature T1 and the food material temperature T02The SUM of the internal accumulated temperature differences SUM to calculate the average heat dissipation rate k of cup 12.
The heat energy calculation for each segment is performed by segmenting the temperature, and the average heat dissipation rate k of the cup body 12 can be easily calculated by using the calculated heat energy for each segment.
For example, the average heat dissipation rate k of cup 12 may be calculated based on the following equation:
how will equation (6) be derived will be explained in detail below?
Specifically, the processor 2431 may calculate the second heat energy Q absorbed by the food material when the temperature T0 of the food material is greater than the third set temperature Ts3 and less than the fourth set temperature Ts4Food 2Second heat energy Q2 absorbed based on the second total heat energy Q and the food materialFood 2And by utilizing energy conservation, the total dissipation energy Q of the cup body 12 can be obtainedPowder medicineFor example, as shown by the following equation:
Q2＝Qpowder medicine+QFood 2(7)
Therefore, the second total heat energy Q2 is obtained and the second heat energy Q absorbed by the food material is obtainedFood 2Then, total dissipation energy Q of cup 12 can be obtained based on equation (7)Powder medicine。
In addition, processor 2431 may obtain the total dissipated energy of cup 12 by summing equation (2), as shown, for example, in the following equation:
Qpowder medicine＝k×SUM (8)
Therefore, knowing the total energy Q dissipated in cup 12Powder medicineAnd the ambient temperature T1 and the food material temperature T0 are at a second predetermined time T2In the case of SUM of internal accumulated temperature differences SUM, processor 2431 may be cup-basedTotal dissipated energy Q of body 12Powder medicineAnd the ambient temperature T1 and the food material temperature T0 are at a second predetermined time T2The SUM of the internal cumulative temperature differences is calculated according to equation (8) to obtain the average heat dissipation rate k of cup 12.
By utilizing the law of conservation of energy, the total energy Q dissipated by cup 12 can be easily derivedPowder medicineAnd thus the average dissipation ratio k of cup 12 can be easily calculated.
In order to obtain the second heat energy Q absorbed by the food materialFood 2The processor 2431 can calculate the first heat energy Q absorbed by the food material when the temperature T0 of the food material is greater than the first set temperature Ts1 and less than the second set temperature Ts2Food 1Wherein the first heat energy Q absorbed by the food materialFood 1Equal to the first total heat energy Q1, and the first heat energy Q absorbed by the food materialFood 1Deducing the second heat energy Q absorbed by the food material according to the proportionFood 2For example, as shown by the following equation:
accordingly, based on equations (7) - (9) above, processor 2431 may derive equation (6) above.
First heat energy Q absorbed by food material in previous temperature sectionFood 1The second heat energy Q absorbed by the food material in the latter temperature section can be easily deducedFood 2。
The power control device 24 and the food processor 2 with the power control device 24 of the embodiment of the invention can adjust the heating power in cooking in time according to the ambient temperature T1, thereby avoiding the phenomena of slurry overflow or insufficient cooking and the like caused by the change of the ambient temperature T1.
The embodiment of the invention also provides a power control method, which can be applied to a food processor. Fig. 5 is a flow chart of a power control method according to an embodiment of the invention. As shown in fig. 5, the power control method of the embodiment of the present invention may include steps S11 to S14.
In step S11, in the process of heating the food material, the temperature T0 of the food material in the cup body is detected.
In step S12, the ambient temperature T1 is detected.
In step S13, when the temperature T0 of the food material reaches its boiling temperature, the heat dissipation power of the cup at boiling is determined based on the detected ambient temperature T1. Wherein, the step S13 may further include the step S131 and the step S132.
In step S131, the average heat dissipation rate k of the cup is determined.
In step S132, the heat dissipation power of the cup at the time of boiling is calculated based on the detected ambient temperature T1 and the average heat dissipation rate k, and according to the linear relationship between the heat dissipation power W of the cup and the temperature difference between the ambient temperature T1 and the food material temperature T0, as shown in the above formula (2).
In step S14, the heat radiation power W of the cup body is added to the heating power W0 when the food material is boiled after boiling to adjust the heating power based on the ambient temperature.
How will the average heat dissipation rate k of the cup be determined in one embodiment of the present invention will be described in detail below with reference to fig. 6 and 7?
Referring first to fig. 6, the step S131 of determining the average heat dissipation rate of the cup according to an embodiment of the present invention may include steps S231 to S237.
In step S231, it is determined whether the detected food material temperature T0 is less than the first set temperature Ts 1? If the judgment result is no, the process proceeds to step S232; otherwise, exiting.
In step S232, when the temperature T0 of the food material is higher than the first set temperature Ts1 and lower than the second set temperature Ts2, calculating a first predetermined time T according to the provided first heating power P11A first total heat energy Q1 accumulated therein, wherein the first predetermined time t1Is the time for the temperature T0 of the food material to rise from the first set temperature Ts1 to the second set temperature Ts 2. Then, the process proceeds to step S233.
In step S233, it is determined whether the detected temperature T0 of the food material is less than the second set temperature Ts 2? If the judgment result is no, the process proceeds to step S234; otherwise, exiting.
In step S234, it is continuously determined whether the detected food material temperature T0 is less than the third set temperature Ts 3? If the judgment result is no, that is, when the temperature T0 of the food material is greater than the third set temperature Ts3, the process proceeds to step S235, and the detection of the ambient temperature T1 is started; otherwise, exiting.
In step S235, when the temperature T0 of the food material is higher than the third set temperature Ts3 and lower than the fourth set temperature Ts4, calculating a second predetermined time T according to the provided second heating power P22Second total heat energy Q2 accumulated therein, wherein the second predetermined time t2Is the time for the temperature T0 of the food material to rise from the third set temperature Ts3 to the fourth set temperature Ts 4. Then, the process proceeds to step S236.
In step S236, it is determined whether the detected food material temperature T0 is less than a fourth set temperature Ts 4? If the judgment result is no, namely when the temperature T0 of the food material is greater than the fourth set temperature Ts4, the process goes to step S237 to start calculating the average heat dissipation rate k of the cup body; otherwise, exiting.
The above first set temperature Ts1, second set temperature Ts2, third set temperature Ts3 and fourth set temperature Ts4 may be set according to the ambient temperature T1 and the initial food material temperature T0.
In step S237, the first total heat energy Q1, the second total heat energy Q2, the ambient temperature T1 and the food material temperature T0 are based on the first total heat energy Q1, the second total heat energy Q2 and the second predetermined time T2The SUM of the internal accumulated temperature differences SUM to calculate the average heat dissipation rate k of the cup, for example, as shown in equation (6) above.
Fig. 7 shows how the first total heat energy Q1, the second total heat energy Q2, the ambient temperature T1 and the food material temperature T0 are based on at least one of the first total heat energy Q1, the second total heat energy Q2 and the ambient temperature T12The SUM of the internal accumulated temperature differences SUM to calculate the average heat dissipation rate k of the cup. As shown in fig. 7, step S237 may further include step S331 to step S333.
In step S331, a second heat energy Q absorbed by the food material when the temperature T0 of the food material is greater than the third set temperature Ts3 and less than the fourth set temperature Ts4 is calculatedFood 2. Wherein, the step S331 may further include S334 and step S335.
In step S334, the temperature T0 is calculated to be higher than the first set temperature Ts1 and lower than the second set temperatureThe first heat energy Q absorbed by the food material at the temperature Ts2Food 1Wherein the first heat energy Q absorbed by the food materialFood 1Equal to the first total heat energy Q1.
In step S335, the first heat energy Q absorbed by the food material is utilizedFood 1Deducing the second heat energy Q absorbed by the food material according to the proportionFood 2For example, as shown in the above equation (9).
In step S332, the second heat energy Q2 absorbed based on the second total heat energy Q and the food material isFood 2And obtaining the total dissipation energy Q of the cup body by using energy conservationPowder medicineFor example, as shown in the above formula (7).
In step S333, total energy Q based on cup dissipationPowder medicineAnd the ambient temperature T1 and the food material temperature T0 are at a second predetermined time T2The SUM of the internally accumulated temperature differences SUM to calculate the average heat dissipation rate k of the cup, as shown in the above equation (8).
The power control method of the embodiment of the invention can adjust the heating power in the cooking process in time according to the environmental temperature, thereby avoiding the phenomena of slurry overflow or insufficient cooking and the like caused by the change of the environmental temperature.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (16)
1. A power control method is applied to a food processor (2), wherein the food processor (2) comprises a cup body (12) for containing food materials, and is characterized in that: the method comprises the following steps:
detecting a temperature (T0) of the food material in the cup body (12) during heating of the food material;
detecting an ambient temperature (T1);
determining a heat dissipation power of the cup (12) at boiling based on the detected ambient temperature (T1) when the food material temperature (T0) reaches its boiling temperature; and
adding the heat dissipation power of the cup body (12) to the heating power when the food material is boiled after boiling to adjust the heating power based on the ambient temperature (T1).
2. The power control method of claim 1, wherein: determining the heat dissipation power of the cup (12) at boiling based on the detected ambient temperature (T1) includes:
determining an average heat dissipation rate of the cup (12); and
calculating the heat dissipation power of the cup body (12) at boiling based on the detected ambient temperature (T1) and the average heat dissipation rate and according to a linear relationship between the heat dissipation power of the cup body (12) and the temperature difference between the ambient temperature (T1) and the temperature of the food material (T0).
3. The power control method of claim 2, wherein: obtaining an average heat dissipation rate of the cup (12) includes:
when the temperature (T0) of the food material is higher than a first set temperature and lower than a second set temperature, calculating first total heat energy accumulated in first preset time according to the provided first heating power, wherein the first preset time is the time for the temperature (T0) of the food material to rise from the first set temperature to the second set temperature;
when the temperature (T0) of the food material is higher than a third set temperature and lower than a fourth set temperature, calculating a second total heat energy accumulated in a second preset time according to the provided second heating power, wherein the second preset time is the time for the temperature (T0) of the food material to rise from the third set temperature to the fourth set temperature; and
calculating an average heat dissipation rate of the cup body (12) based on the first total heat energy, the second total heat energy and a sum of temperature differences accumulated in the second predetermined time by the ambient temperature (T1) and the food material temperature (T0).
4. The power control method of claim 3, wherein: the first, second, third and fourth set temperatures are set according to an ambient temperature (T1) and an initial food material temperature (T0).
5. The power control method of claim 3, wherein: starting to detect an ambient temperature (T1) when the food material temperature (T0) is greater than the third set temperature; when the food material temperature (T0) is higher than the fourth set temperature, calculating the average heat dissipation rate of the cup body (12).
6. The power control method of claim 3, wherein: calculating an average heat dissipation rate of the cup body (12) based on the first total heat energy, the second total heat energy and a sum of temperature differences accumulated over the second predetermined time for the ambient temperature (T1) and the food material temperature (T0) comprises:
calculating a second heat energy absorbed by the food material when the temperature (T0) of the food material is greater than the third set temperature and less than the fourth set temperature;
obtaining total dissipation energy of the cup body (12) based on the second total heat energy and the second heat energy absorbed by the food materials and by utilizing energy conservation; and
calculating the average heat dissipation rate of the cup body (12) based on the total dissipation energy of the cup body (12) and the sum of the temperature differences accumulated in the second preset time of the ambient temperature (T1) and the food material temperature (T0).
7. The power control method of claim 6, wherein: calculating a second heat energy absorbed by the food material when the temperature (T0) of the food material is greater than the third set temperature and less than the fourth set temperature comprises:
calculating a first heat energy absorbed by the food material when the temperature (T0) of the food material is greater than the first set temperature and less than the second set temperature, wherein the first heat energy absorbed by the food material is equal to the first total heat energy; and
and deducing to obtain second heat energy absorbed by the food material according to the proportion by utilizing the first heat energy absorbed by the food material.
8. The utility model provides a power control equipment, its is applied to in cooking machine (2), cooking machine (2) are including cup (12) that are used for holding edible material, its characterized in that: it includes:
a first temperature measuring device (241) for detecting the temperature (T0) of the food material in the cup body (12) during the heating of the food material;
a second thermometric device (242) for detecting an ambient temperature (T1); and
a power adjustment device (243) comprising:
a processor (2431) configured to determine a heat dissipation power of the cup (12) at boiling based on the detected ambient temperature (T1) when the food material temperature (T0) reaches its boiling temperature; and
a controller (2432) configured to add a heat dissipation power of the cup (12) to a heating power when a food material boils after boiling to adjust the heating power based on the ambient temperature (T1).
9. The power control apparatus of claim 8, wherein: it still includes:
a memory (2433) for storing a linear relationship between the heat dissipation power of the cup body (12) and the temperature difference between the ambient temperature (T1) and the food material temperature (T0),
wherein the processor (2431) is configured to:
determining an average heat dissipation rate of the cup (12); and
-calculating the heat dissipation power of the cup (12) at boiling based on the detected ambient temperature (T1) and the average heat dissipation rate, and from the stored linear relationship.
10. The power control apparatus of claim 9, wherein: the processor (2431) is configured to:
when the temperature (T0) of the food material is higher than a first set temperature and lower than a second set temperature, calculating first total heat energy accumulated in first preset time according to the provided first heating power, wherein the first preset time is the time for the temperature (T0) of the food material to rise from the first set temperature to the second set temperature;
when the temperature (T0) of the food material is higher than a third set temperature and lower than a fourth set temperature, calculating a second total heat energy accumulated in a second preset time according to the provided second heating power, wherein the second preset time is the time for the temperature (T0) of the food material to rise from the third set temperature to the fourth set temperature; and
calculating an average heat dissipation rate of the cup body (12) based on the first total heat energy, the second total heat energy and a sum of temperature differences accumulated in the second predetermined time by the ambient temperature (T1) and the food material temperature (T0).
11. The power control apparatus of claim 10, wherein: the first, second, third and fourth set temperatures are set according to an ambient temperature (T1) and an initial food material temperature (T0).
12. The power control apparatus of claim 10, wherein: starting to detect an ambient temperature (T1) when the food material temperature (T0) is greater than the third set temperature; when the food material temperature (T0) is higher than the fourth set temperature, calculating the average heat dissipation rate of the cup body (12).
13. The power control apparatus of claim 10, wherein: the processor (2431) is configured to:
calculating a second heat energy absorbed by the food material when the temperature (T0) of the food material is greater than the third set temperature and less than the fourth set temperature;
obtaining total dissipation energy of the cup body (12) based on the second total heat energy and the second heat energy absorbed by the food materials and by utilizing energy conservation; and
calculating the average heat dissipation rate of the cup body (12) based on the total dissipation energy of the cup body (12) and the sum of the temperature differences accumulated in the second preset time of the ambient temperature (T1) and the food material temperature (T0).
14. The power control apparatus of claim 13, wherein: the processor (2431) is configured to:
calculating a first heat energy absorbed by the food material when the temperature (T0) of the food material is greater than the first set temperature and less than the second set temperature, wherein the first heat energy absorbed by the food material is equal to the first total heat energy; and
and deducing to obtain second heat energy absorbed by the food material according to the proportion by utilizing the first heat energy absorbed by the food material.
15. A cooking machine, its characterized in that: it includes:
the power control device (24) of any of claims 8 to 14;
a main body (11) including a key sheet (15) for operation; and
and a cup body (12) detachably attached to the main body (11).
16. The food processor of claim 15, wherein: the cup further comprises a heating disc (13) positioned at the bottom of the cup body (12), the first temperature measuring device (241) comprises a first NTC thermistor (131) arranged on the heating disc (13), and the second temperature measuring device (242) comprises a second NTC thermistor (2421) arranged on the key board (15).
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