CN110856612B - Control method and device of cooking equipment, cooking equipment and storage medium - Google Patents
Control method and device of cooking equipment, cooking equipment and storage medium Download PDFInfo
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- CN110856612B CN110856612B CN201810974127.1A CN201810974127A CN110856612B CN 110856612 B CN110856612 B CN 110856612B CN 201810974127 A CN201810974127 A CN 201810974127A CN 110856612 B CN110856612 B CN 110856612B
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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
- A47J27/56—Preventing boiling over, e.g. of milk
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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
Abstract
The embodiment of the invention discloses a control method and device of cooking equipment, the cooking equipment and a storage medium, wherein the method comprises the following steps: when the food in the cooking equipment is detected to be in a boiling state, determining the current state parameters of the food; when the current state parameter meets a first preset condition, starting an anti-overflow control unit; and controlling the food not to overflow through the overflow prevention control unit.
Description
Technical Field
The embodiment of the invention relates to the field of household appliances, and relates to but is not limited to a control method and device of cooking equipment, the cooking equipment and a storage medium.
Background
The electric cooker is a cooking device which is necessary in a kitchen of each family, and the current intelligent electric cooker has different cooking control processes aiming at different menus, for example, the control of the cooking processes of cooking rice, cooking porridge, cooking soup and the like is quite different.
Generally, most people cook in a normal manner when using the rice cooker, such as a menu for cooking rice, a menu for cooking porridge or porridge, and a menu for selecting porridge or porridge, respectively. However, some people do not clearly distinguish the functions of the menus, and what is boiled uses the same menu, which may have the following problems: if a large amount of water and a small amount of rice are put in the electric cooker, but a user starts a function menu for cooking rice, a large amount of rice water overflows in the cooking process, which not only seriously affects the use experience of the user, but also can cause the tripping of the cooker in a serious case and is accompanied with the danger of fire.
Disclosure of Invention
In view of this, embodiments of the present invention provide a method and an apparatus for controlling a cooking apparatus, and a storage medium, which ensure that even if a user selects a wrong cooking menu, food is prevented from overflowing during a cooking process.
The technical scheme of the embodiment of the invention is realized as follows:
in a first aspect, an embodiment of the present invention provides a method for controlling a cooking apparatus, where the method includes:
when the food in the cooking equipment is detected to be in a boiling state, determining the current state parameters of the food;
when the current state parameter meets a first preset condition, starting an anti-overflow control unit;
and controlling the food not to overflow through the overflow prevention control unit.
In a second aspect, an embodiment of the present invention provides a control device for a cooking apparatus, the device including:
the determining unit is used for determining the current state parameters of the food when the food in the cooking equipment is detected to be in a boiling state;
the starting unit is used for starting the anti-overflow control unit when the current state parameter meets a first preset condition;
and the control unit is used for controlling the food not to overflow through the overflow prevention control unit.
In a third aspect, an embodiment of the present invention provides a cooking apparatus, including at least: the pot body, the singlechip and the anti-overflow control unit; wherein the content of the first and second substances,
the single chip microcomputer and the anti-overflow control unit are arranged inside or outside the pot body;
the single chip microcomputer is used for determining the current state parameters of the food when the food in the cooking equipment is detected to be in a boiling state; when the current state parameter meets a first preset condition, starting an anti-overflow control unit;
the anti-overflow control unit is used for controlling the food not to overflow.
In a fourth aspect, embodiments of the present invention provide a storage medium having stored therein computer-executable instructions configured to execute the control method of the cooking apparatus described above.
The embodiment of the invention provides a control method and device of cooking equipment, the cooking equipment and a storage medium, wherein the method comprises the following steps: when the food in the cooking equipment is detected to be in a boiling state, determining the current state parameters of the food; when the current state parameter meets a first preset condition, starting an anti-overflow control unit; and controlling the food not to overflow through the overflow prevention control unit. Therefore, even if the user selects the cooking menu by mistake, the food can be accurately judged according to the current state parameters of the food, and the food is prevented from overflowing in the cooking process.
Drawings
In the drawings, which are not necessarily drawn to scale, like reference numerals may describe similar components in different views. Like reference numerals having different letter suffixes may represent different examples of similar components. The drawings illustrate generally, by way of example, but not by way of limitation, various embodiments discussed herein.
Fig. 1 is a schematic flow chart illustrating a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 2 is a schematic view of an application scenario of a control method of a cooking apparatus according to an embodiment of the invention;
FIG. 3 is a schematic flow chart illustrating a control method of a second cooking apparatus according to an embodiment of the present invention;
FIG. 4 is a schematic diagram of a detection flow of the overflow prevention process according to the embodiment of the present invention;
FIG. 5 is a schematic diagram of a control flow after setting the overflow prevention flag according to an embodiment of the present invention;
FIG. 6 is a schematic structural diagram of a control device of a four-cooking apparatus according to an embodiment of the present invention;
FIG. 7 is a schematic diagram of a five-cooking apparatus according to an embodiment of the present invention;
fig. 8 is a schematic structural diagram of a control device of a six-cooking device according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the following describes specific technical solutions of the present invention in further detail with reference to the accompanying drawings in the embodiments of the present invention. The following examples are intended to illustrate the invention but are not intended to limit it
The scope of the invention.
In the following description, suffixes such as "module", "component", or "unit" used to denote elements are used only for facilitating the explanation of the present invention, and have no specific meaning in itself. Thus, "module", "component" or "unit" may be used mixedly.
The apparatus may be embodied in various forms. For example, the cooking apparatus described in the embodiments of the present invention may include cooking apparatuses such as a rice cooker, a water kettle, a microwave oven, an induction cooker oven, a pan, and the like.
Example one
The embodiment of the invention provides a control method of a cooking device, the functions realized by the control method of the cooking device of the embodiment can be realized by calling a program code by a processor in the cooking device, and the program code can be saved in a computer storage medium.
Fig. 1 is a schematic flow chart illustrating an implementation of a control method of a cooking apparatus according to an embodiment of the present invention, as shown in fig. 1, the method includes the following steps:
step S101, when the food in the cooking equipment is detected to be in a boiling state, determining the current state parameters of the food.
Here, whether the food in the cooking apparatus is in a boiling state is detected by: the state of food in the cooking equipment is detected through the sensor arranged in the cooking equipment, when the food is boiled, liquid in the food can gush up in the cooking equipment and contact with the induction circuit of the sensor, so that the capacitance of the induction circuit of the sensor is changed, and induction is triggered to determine that the food is in a boiling state at present.
It should be noted that, each step of the control method of the cooking apparatus provided in this embodiment is performed after the food in the cooking apparatus is detected to be in the boiling state, and when the food is in the heating and temperature-raising process before boiling, the control method of the cooking apparatus is not implemented.
The current state parameters of the food include: amount of said food, number of boils, cooking temperature.
When the food is rice or porridge, the amount of the food may be a rice water amount (i.e., a rice quantity value), which may be determined in two ways:
the first method is as follows: according to the time for heating the food to the boiling state.
Firstly, acquiring the heating time of the food from the beginning to the boiling state; then, a heating time-meter gauge is preset in the cooking equipment, and the amount of rice water is determined according to the heating time of the cooking equipment in a table look-up mode.
For example, as shown in table 1 below (table 1 is used only for illustrating the heating time-meter table), when the temperature in the cooking apparatus is heated to the boiling state, if the heating time used is t1, the amount of rice water can be determined by referring to table 1 according to the heating time t 1. For example, when the heating time t1 is less than 6 minutes, the amount of rice water is determined to be 1 cup.
TABLE 1 heating time-meter
| t1 (minutes) | <6 | <7 | <8 | <9 | <10 | <11 | <12 | <13 |
| Rice quantity (cup) | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
The second method comprises the following steps: according to the temperature change rate in the food heating process.
And acquiring heating time when the temperature in the cooking equipment rises by a first temperature threshold, and calculating the temperature change rate according to the first temperature threshold and the heating time when the temperature in the cooking equipment rises by the first temperature threshold so as to determine the rice water amount.
For example, during heating of the cooking device, the heating time Δ t when the temperature in the cooking device rises by a first temperature threshold (which may be a unit temperature, for example, 1 degree celsius) is recorded, then the temperature change rate is calculated, and the rice water amount is determined according to the temperature change rate.
The number of times of boiling is determined according to the time the food is in the boiling state.
For example, a timer is started when the food is in the boiling state, and one boil is counted for each certain duration of boiling (e.g., 100 ms). Thus, the number of times of boiling can be obtained by detecting the time the food is in the boiling state. Of course, the time of the first boiling can be any time within 100ms-1s, and the time standard of the first boiling is not particularly limited and can be preset and adjusted as required.
The cooking temperature is determined according to the temperature of food at the bottom of the cooking device.
Since the heating parts of the cooking apparatus are usually located at the bottom of the cooking apparatus, and since the difference between the heat conduction performance of different foods is large, the temperature of the food at the bottom of the cooking apparatus is closest to the heating temperature of the cooking apparatus, and the food at the bottom of the cooking apparatus is more sensitive to the adjustment of the heating parameters of the cooking apparatus, the cooking temperature is determined by the temperature of the food at the bottom of the cooking apparatus in the embodiment. Of course, if the heating component of the cooking apparatus is located at other parts (for example, at the side wall) of the cooking apparatus, the present embodiment may also determine the cooking temperature according to the temperature of the food at other parts of the cooking apparatus.
And step S102, when the current state parameter meets a first preset condition, starting an anti-overflow control unit.
Here, the anti-overflow control unit is used to control the food in the cooking apparatus not to overflow. When the current state parameter meets a first preset condition, the anti-overflow control unit is started, so that the anti-overflow control is not performed before the food in the cooking device is boiled, namely, the anti-overflow control unit is started after the food is boiled.
In this embodiment, it may be determined whether the current state parameter satisfies a first preset condition, where the determination is to determine whether food in the cooking apparatus is to be cooked into liquid food. If it is determined that the food in the cooking apparatus is to be cooked as liquid food, such as porridge or porridge, it may be determined that an overflow may occur during the cooking process, and thus the overflow prevention control unit is turned on; if it is determined that the food in the cooking apparatus is not to be cooked as liquid food, such as rice, it may be determined that no overflow occurs during the cooking process and thus the overflow prevention control unit is not turned on.
And step S103, controlling the food not to overflow through the overflow prevention control unit.
Here, the anti-overflow control unit may monitor a current state parameter of the food, and when it is determined that the food is about to overflow according to the current state parameter, the anti-overflow control unit may control the cooking device to adjust a cooking parameter, thereby implementing the anti-overflow control on the cooking device.
Fig. 2 is a schematic view of an application scenario of a control method of a cooking apparatus according to an embodiment of the present invention, as shown in fig. 2, when a user uses an electric cooker 20 (cooking apparatus) to cook rice, and the user wants to cook porridge, he places a certain amount of rice and a certain amount of water (the amount of water for cooking porridge is large relative to the amount of water for cooking rice) in the electric cooker 20, and connects the electric cooker 20 to a power source, but when the user selects a rice cooking menu, the user selects a menu button for cooking rice, and then the user goes busy and leaves the kitchen. Obviously, at this time, since the rice cooker 20 should be boiled with porridge, the user selects the rice cooking menu, which easily causes overflow after the porridge in the rice cooker 20 is boiled, and has a serious effect.
Then, the control method of the cooking apparatus provided in this embodiment may be adopted to perform the anti-overflow control on the cooking process of the food in the electric cooker 20. Firstly, when the electric cooker 20 detects that the porridge in the electric cooker is in a boiling state, determining the current state parameters of the porridge; then, when the current state parameter meets a first preset condition, the overflow prevention control unit 201 is turned on, and the overflow prevention control unit 201 controls the porridge in the overflow prevention control unit to not overflow.
According to the control method of the cooking equipment provided by the embodiment of the invention, when the food in the cooking equipment is detected to be in the boiling state, the current state parameter of the food is determined; when the current state parameter meets a first preset condition, starting an anti-overflow control unit; and controlling the food not to overflow through the overflow prevention control unit. Therefore, even if the user selects the cooking menu by mistake, the food can be accurately judged according to the current state parameters of the food, and the food is further prevented from overflowing in the cooking process, so that dangerous accidents such as tripping of a cooking pot, fire disasters and the like are avoided.
Example two
The embodiment of the invention provides a control method of a cooking device, the functions realized by the control method of the cooking device of the embodiment can be realized by calling a program code by a processor in the cooking device, and the program code can be saved in a computer storage medium.
Fig. 3 is a schematic flow chart illustrating an implementation of a control method of a second cooking apparatus according to an embodiment of the present invention, as shown in fig. 3, the method includes the following steps:
step S301, when the food in the cooking device is detected to be in a boiling state, determining the current state parameters of the food.
Step S301 is the same as the process and function implemented in step S101 in the first embodiment.
Step S302, when the quantity of the food is greater than or equal to a first preset value, the boiling times are greater than or equal to a second preset value, and if the first cooking temperature is less than a third preset value, the anti-overflow control unit is started.
In an actual implementation, when determining whether to turn on the anti-overflow control unit, step S302 may be implemented by the following steps:
the first step is as follows: and judging whether the quantity of the food is more than or equal to a first preset value or not.
Here, the first preset value may be a preset value regarding the amount of rice water, for example, the first preset value may be a value of the amount of rice water of middle amount of rice, and if for a rice cooker of 4L capacity, the amount of rice therein is 2L, the first preset value may be 2L. And entering a second step if the quantity of the food meets the condition that the quantity of the food is more than or equal to a first preset value.
The second step is that: and judging whether the boiling times are greater than or equal to a second preset value or not.
Here, the second preset value is a preset value regarding the number of times of boiling, and for example, the second preset value may be any value of 300 times and 500 times. For the calculation of the number of boiling times, the time may be counted from when the food in the cooking apparatus is in the boiling state, and each time the food is boiled for a certain time, for example, 100ms, is recorded as one encroachment, then the number of boiling times of the food from the beginning of the boiling state to the present time can be obtained. The number of boiling times obtained is judged. And if the boiling times are more than or equal to a second preset value, entering a third step.
The third step: and judging whether the first cooking temperature is smaller than a third preset value.
Here, the first cooking temperature is the cooking temperature after a first time interval from the time when the food is in the boiling state, for example, the first time interval may be 100-. It should be noted that, if the first time interval is a longer time, such as 300-: it is determined whether the number of boils after a longer first time interval has met more than another preset value. For example, the other preset value may take 800-.
The third preset value is a preset value with respect to the temperature, which is the maximum temperature that can be reached by the liquid food. Because in the actual cooking process, the temperature of the food can be gradually increased along with the continuous heating process, and the highest temperature which can be reached by the solid food is higher than that which can be reached by the liquid food, the food is judged according to the principle, and whether the food is the liquid food or the solid food is judged through the first cooking temperature.
In this step, if the first cooking temperature is less than the third preset value, it indicates that the food in the cooking apparatus is liquid food, and therefore, the anti-overflow control unit may be turned on to prevent the liquid food from overflowing.
In other embodiments, when determining whether to turn on the spill prevention control unit, the determination may be made in the following manner in addition to the manner of step S302 described above:
in step S312, when the amount of the food is less than the first preset value, the boiling time is greater than or equal to a fourth preset value, and if the second cooking temperature is less than a third preset value, the anti-overflow control unit is turned on.
In an actual implementation, when determining whether to turn on the anti-spill control unit, the step S312 may be implemented by the following steps:
the first step is as follows: and judging whether the amount of the food is less than a first preset value.
Here, the first preset value may be a preset value regarding the amount of rice water, for example, the first preset value may be a value of the amount of rice water of middle amount of rice, and if for a rice cooker of 4L capacity, the amount of rice therein is 2L, the first preset value may be 2L. And entering a second step if the quantity of the food meets the condition of being less than the first preset value.
The second step is that: and judging whether the boiling times are greater than or equal to a fourth preset value.
Here, the fourth preset value is identical to the second preset value and is also a preset value regarding the number of times of boiling, but the fourth preset value is smaller than the second preset value, and for example, the fourth preset value may be any value of 80 to 200 times. The obtained boiling times are judged by counting the total boiling times from the time when the food is just in the boiling state to the current time. And if the boiling times are more than or equal to a fourth preset value, entering a third step.
The third step: and judging whether the second cooking temperature is smaller than a third preset value.
Here, the second cooking temperature is the cooking temperature after a second time interval from the time when the food is in the boiling state, for example, the second time interval may be 100 and 200s, and obviously, the first time interval and the second time interval may be the same or different. When the first time interval is the same as the second time interval, step S302 may determine whether to start the anti-overflow control unit through the third step; when the first time interval is different from the second time interval, the step S302 needs to go through the fourth step to determine whether to start the anti-overflow control unit.
In this step, if the second cooking temperature is less than the third preset value, it indicates that the food in the cooking apparatus is liquid food, and therefore, the anti-overflow control unit may be turned on to prevent the liquid food from overflowing.
And step S303, determining whether the heating period of the cooking equipment meets an anti-overflow condition according to the current state parameters of the food.
Here, the heating period includes a heating period and a non-heating period.
In this embodiment, step S303 may be implemented by:
step S3031, obtaining the cooking temperature of the food before the heating period and the cooking temperature after the heating period.
Here, the cooking temperature before the heating period is a cooking temperature before one heating period; and the cooking temperature after the heating period is the cooking temperature after the preset time after the heating time of the same heating period.
Step S3032, if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is greater than a first preset temperature threshold, and the cooking temperature after the heating period is greater than or equal to a second preset temperature threshold, the heating period satisfies an anti-overflow condition.
In an actual implementation, when determining whether the heating cycle satisfies the anti-overflow condition, step S3032 may be implemented by the following steps:
the first step is as follows: and judging whether the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is greater than a first preset temperature threshold value.
Here, the first preset temperature threshold may be a fixed value preset by a user, for example, the first preset temperature threshold may be preset to 3 ℃, and then, if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is greater than 3 ℃, the second step is entered.
The second step is that: and judging whether the cooking temperature after the heating period is greater than or equal to a second preset temperature threshold value or not.
Here, the second preset temperature threshold is a fixed temperature value, and the second preset temperature threshold is a maximum temperature threshold that the liquid food can reach, and when the temperature reaches the second preset temperature threshold, it indicates that the food cooked in the cooking apparatus is solid food. Therefore, in this step, it is determined whether the cooking temperature after the heating period is greater than or equal to a second preset temperature threshold, and if the cooking temperature after the heating period is greater than or equal to the second preset temperature threshold, it indicates that the food cooked in the cooking device is solid food, so that it is determined that the heating period satisfies the anti-overflow condition.
In other embodiments, when determining whether the heating cycle satisfies the anti-overflow condition, in addition to the manner of step S3032, the determination may be made by:
step S3033, if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is greater than a first preset temperature threshold, and the cooking temperature after the heating period is less than a second preset temperature threshold, the heating period does not satisfy the anti-overflow condition.
In an actual implementation process, in determining whether the heating cycle satisfies the anti-overflow condition, step S3033 may be implemented by the following steps:
the first step is as follows: and judging whether the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is greater than a first preset temperature threshold value.
And entering a second step if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is greater than a first preset temperature threshold.
The second step is that: and judging whether the cooking temperature after the heating period is greater than or equal to a second preset temperature threshold value or not.
And if the cooking temperature after the heating period is less than a second preset temperature threshold, the heating period does not meet the anti-overflow condition.
In other embodiments, when determining whether the heating cycle satisfies the anti-overflow condition, in addition to the manner of step S3033, the determination may be made by:
step S3034, if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is less than or equal to a first preset temperature threshold, the heating period does not satisfy the anti-overflow condition.
In this step, by determining whether the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is less than or equal to a first preset temperature threshold, if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is less than or equal to the first preset temperature threshold, the heating period does not satisfy the anti-overflow condition.
And step S304, if the heating period meets the anti-overflow condition, closing the anti-overflow control unit.
If the heating period satisfies the overflow prevention condition, it indicates that the food in the cooking appliance is not overflowed, the overflow prevention control is not required, and the overflow prevention control unit is turned off. For example, when it is judged that the food to be cooked in the cooking apparatus is solid food such as rice, the cooking process is not overflowed, so the overflow prevention control unit is turned off.
And step S305, if the heating period does not meet the anti-overflow condition, adjusting the heating period.
If the heating period does not satisfy the anti-overflow condition, it indicates that food in the cooking appliance is overflowing, and the anti-overflow control is required. In implementation, the anti-overflow control can be implemented by adjusting the heating cycle.
In this embodiment, the anti-overflow control by adjusting the heating cycle may be implemented by:
step S3051, increasing or decreasing the heating time period and/or the non-heating time period in the heating cycle.
Here, step S3051 is to implement adjustment of the heating period by increasing either one of the heating period and the non-heating period, or decreasing either one of the heating period and the non-heating period. In a specific implementation, step S3051 includes the following six implementation manners:
the first method is as follows: while increasing the heating time period and the non-heating time period. The second method comprises the following steps: the heating time is increased, and the non-heating time is not changed. The third method comprises the following steps: the non-heating time is increased, and the heating time is not changed. The method is as follows: while reducing the heating time period and the non-heating time period. The fifth mode is as follows: the heating time is reduced, and the non-heating time is not changed. The method six: the non-heating time is reduced, and the heating time is not changed.
Step S3052 (mode seven), the heating time period is increased, and the non-heating time period is decreased.
Step S3053 (mode eight), the heating time period is decreased, and the non-heating time period is increased.
In other embodiments, after the spill control unit is turned on, the method further comprises:
step S310, if the heating power of the cooking device is smaller than a preset power threshold, keeping the heating power unchanged.
Here, if the heating power of the cooking apparatus is less than the preset power threshold, it indicates that the current heating power is small, and the overflow condition is not caused, and therefore, the heating power is maintained for heating, and the heating power does not need to be adjusted.
According to the control method of the cooking equipment provided by the embodiment of the invention, when the food in the cooking equipment is detected to be in the boiling state, the current state parameter of the food is determined; then determining whether to start the anti-overflow control unit according to various modes; and determining whether the heating period of the cooking equipment meets an anti-overflow condition according to the current state parameters of the food, if so, closing the anti-overflow control unit, and if not, adjusting the heating period. Therefore, the heating period of the cooking equipment is monitored and adjusted in real time according to the current state parameters of the food, and the anti-overflow control is realized by adjusting the heating period, so that the anti-overflow control is quicker; moreover, the user does not need to monitor the overflow beside the cooking equipment at any time, and the whole anti-overflow control process is more intelligent, so that the user experience is improved.
EXAMPLE III
The embodiment of the invention provides a control method of a cooking device, the functions realized by the control method of the cooking device of the embodiment can be realized by calling a program code by a processor in the cooking device, and the program code can be saved in a computer storage medium.
Fig. 4 is a schematic diagram of a detection flow of the overflow prevention process according to the embodiment of the present invention, and as shown in fig. 4, the flow includes the following steps:
in step S401, the system enters a boiling state.
In step S402, a timer is started.
In step S403, it is determined whether the rice water amount d is equal to or greater than L1.
Here, the amount of rice water d may be determined according to the time for which the food is heated to the boiling state or according to the rate of temperature change during the heating of the food. The specific calculation method may refer to the first and second manners provided in the first embodiment, and this step is not described again. L1 takes the value of the amount of rice water as the amount of medium rice.
If the judgment result is yes, step S404 is executed, and if the judgment result is no, step S408 is executed.
In step S404, it is determined whether or not the number of boiling times is equal to or greater than m 1.
Here, m1 takes the value range of 300-500 times. If the judgment result is yes, step S405 is executed.
In step S405, it is determined whether or not the bottom temperature is lower than T1 after time T1 after the boiling state is entered.
Here, the value range of t1 is 100-200 s; the value range of T1 is 103-108 ℃.
If the judgment result is yes, step S410 is executed, and if the judgment result is no, step S406 is executed.
In step S406, it is determined whether the bottom temperature is less than T1 after time T2 after the boiling stage is entered.
Here, t2 takes a value in the range of 300-500 s. If the judgment result is yes, step S407 is executed.
In step S407, it is determined whether or not the number of boiling times is equal to or greater than m 2.
Here, the value range of m2 is 800-. If the judgment result is yes, step S410 is performed.
In step S408, it is determined whether or not the number of boiling times is equal to or greater than m 3.
Here, m3 takes a value in the range of 80 to 200 times. If the judgment result is yes, step S409 is performed.
In step S409, it is determined whether the bottom temperature is less than T1 after time T3 after the boiling stage is entered.
Here, t3 takes a value in the range of 100 and 200 seconds. If the judgment result is yes, step S410 is performed.
In step S410, the overflow prevention flag is set.
In the embodiment, the boiling times are obtained in a sensing mode similar to that of a touch key, when food is boiled in cooking equipment during porridge cooking, rice water rushes up in a pot to cause capacitance change on a sensing circuit, so that sensing is triggered, and the boiling is carried out once when the sensing circuit is triggered for 100 ms.
Fig. 5 is a schematic diagram of a control flow after setting the overflow prevention flag according to the embodiment of the present invention, and as shown in fig. 5, the flow includes the following steps:
in step S501, the overflow prevention flag is set.
In step S502, it is determined whether or not the heating power at this time is W1 or higher.
Here, W1 takes on a range of 150-250 watts.
If the judgment result is yes, step S504 is executed, and if the judgment result is no, step S503 is executed.
Step S503, keeping the original heating power unchanged.
In step S504, the bottom temperature T1 at this time is recorded.
In step S505, the single heating is stopped for 2 seconds.
In step S506, the bottom temperature T2 at this time is recorded.
In step S507, it is determined whether T2-T1 is less than or equal to 3, or T2 is less than T1.
If the judgment result is yes, step S508 is executed, and if the judgment result is no, step S511 is executed.
In step S508, it is determined whether the amount of change in the number of boiling times is 0.
In this embodiment, the amount of change in the number of boiling times is calculated from the setting of the overflow prevention flag.
If the determination result is yes, step S509 is performed, and if the determination result is no, step S510 is performed.
In step S509, the heating cycle is decreased by d/2.
In step S510, the number of heating seconds is reduced by 1 second.
In step S511, it is determined whether or not T2 is equal to or greater than T.
Here, T is in the range of 105 ℃ to 110 ℃. If the determination result is yes, step S513 is performed, and if the determination result is no, step S512 is performed.
In step S512, the number of heating seconds is increased by 1 second.
In step S513, the overflow prevention flag is cleared.
In this embodiment, the amount of change in the number of boiling times is calculated from the setting of the overflow prevention flag.
In the embodiment of the present invention, the number of boiling times may be calculated in 100ms, or may be calculated within 100ms to 1s, and in this case, the standard value of the number of boiling times needs to be adjusted. The number of boiling times may be calculated by resistive, capacitive, ultrasonic, etc.
The control method of the cooking equipment provided by the embodiment of the invention combines the statistical data of the rice water amount in the cooking process, ensures that the overflow can not occur in the cooking process even if the user presses the wrong menu function, and has higher practical value.
Example four
An embodiment of the present invention provides a control device of a cooking apparatus, fig. 6 is a schematic structural diagram of a control device of a four-cooking apparatus according to an embodiment of the present invention, and as shown in fig. 6, the control device 600 of the cooking apparatus includes:
a determining unit 601, configured to determine a current state parameter of food in the cooking apparatus when it is detected that the food is in a boiling state;
the starting unit 602 is configured to start the anti-overflow control unit when the current state parameter meets a first preset condition;
a control unit 603 for controlling the food not to overflow through the overflow prevention control unit.
In other embodiments, the current state parameters include: the amount of the food, the number of times of boiling, the cooking temperature; correspondingly, the determining unit comprises:
the first determining module is used for determining the amount of the food according to the time for heating the food to the boiling state or determining the amount of the food according to the temperature change rate in the food heating process;
the second determining module is used for determining the boiling times according to the time when the food is in the boiling state;
and the third determining module is used for determining the cooking temperature according to the temperature of food at the bottom of the cooking device.
In other embodiments, the opening unit includes:
the first starting module is used for starting the anti-overflow control unit when the quantity of the food is greater than or equal to a first preset value, the boiling times are greater than or equal to a second preset value, and if the first cooking temperature is less than a third preset value;
alternatively, the first and second electrodes may be,
the second starting module is used for starting the anti-overflow control unit when the quantity of the food is less than the first preset value, the boiling times are more than or equal to a fourth preset value, and if the second cooking temperature is less than a third preset value;
wherein the first cooking temperature is the cooking temperature after a first time interval from when the food is in the boiling state; the second cooking temperature is the cooking temperature after a second time interval from the time the food is in the boiling state; the first time interval is the same as or different from the second time interval.
In other embodiments, the apparatus further comprises:
the second determining unit is used for determining whether the heating period of the cooking equipment meets an anti-overflow condition according to the current state parameters of the food; wherein the heating cycle comprises a heating duration and a non-heating duration;
the closing unit is used for closing the anti-overflow control unit if the heating cycle meets the anti-overflow condition;
and the adjusting unit is used for adjusting the heating period if the heating period does not meet the anti-overflow condition.
In other embodiments, the second determination unit includes:
an obtaining module, configured to obtain a cooking temperature of the food before the heating period and a cooking temperature after the heating period;
the first judgment module is used for judging that if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is greater than a first preset temperature threshold value and the cooking temperature after the heating period is greater than or equal to a second preset temperature threshold value, the heating period meets an anti-overflow condition;
the second judgment module is used for judging that the heating period does not meet the anti-overflow condition if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is greater than a first preset temperature threshold and the cooking temperature after the heating period is less than a second preset temperature threshold; or, the third judging module is configured to judge that the heating cycle does not satisfy the anti-overflow condition if a difference between the cooking temperature after the heating cycle and the cooking temperature before the heating cycle is less than or equal to a first preset temperature threshold.
In other embodiments, the adjusting unit includes:
a first increase/decrease module for increasing or decreasing the heating time length and/or the non-heating time length in the heating cycle; alternatively, the first and second electrodes may be,
the second increase and decrease module is used for increasing the heating time length and decreasing the non-heating time length; alternatively, the first and second electrodes may be,
and the third increase and decrease module is used for reducing the heating time length and increasing the non-heating time length.
In other embodiments, the apparatus further comprises:
the maintaining unit is used for maintaining the heating power of the cooking equipment unchanged if the heating power is smaller than a preset power threshold.
It should be noted that the description of the apparatus of this embodiment is similar to the description of the method embodiment, and has similar beneficial effects to the method embodiment, and therefore, the description is not repeated. For technical details not disclosed in the embodiments of the apparatus, reference is made to the description of the embodiments of the method of the invention for understanding.
EXAMPLE five
An embodiment of the present invention provides a cooking apparatus, fig. 7 is a schematic diagram of a composition structure of a fifth cooking apparatus according to an embodiment of the present invention, and as shown in fig. 7, the cooking apparatus 700 at least includes: a pot body 701, a single chip microcomputer 702 and an anti-overflow control unit 703; wherein the content of the first and second substances,
the single chip microcomputer 702 and the anti-overflow control unit 703 are arranged inside or outside the pot body 701;
the single chip microcomputer 702 is configured to determine a current state parameter of food when it is detected that the food in the cooking device is in a boiling state; when the current state parameter meets a first preset condition, starting an anti-overflow control unit;
the anti-overflow control unit 703 is used for controlling the food not to overflow.
In other embodiments, the current state parameters include: the amount of the food, the number of times of boiling, the cooking temperature; correspondingly, the singlechip is also used for:
determining the amount of the food according to the time for heating the food to the boiling state or determining the amount of the food according to the temperature change rate in the process of heating the food;
determining the boiling times according to the time for which the food is in the boiling state;
determining the cooking temperature according to the temperature of food at the bottom of the cooking device.
In other embodiments, the single chip microcomputer is further configured to:
judging whether the quantity of the food is greater than or equal to a first preset value, the boiling times are greater than or equal to a second preset value, and if the first cooking temperature is less than a third preset value, starting the anti-overflow control unit; or, judging that the anti-overflow control unit is started when the quantity of the food is less than the first preset value, the boiling times are more than or equal to a fourth preset value, and if the second cooking temperature is less than a third preset value;
wherein the first cooking temperature is the cooking temperature after a first time interval from when the food is in the boiling state; the second cooking temperature is the cooking temperature after a second time interval from the time the food is in the boiling state; the first time interval is the same as or different from the second time interval.
In other embodiments, the single chip microcomputer is further configured to:
determining whether the heating period of the cooking equipment meets an anti-overflow condition or not according to the current state parameters of the food; wherein the heating cycle comprises a heating duration and a non-heating duration;
if the heating period meets the anti-overflow condition, closing the anti-overflow control unit;
and if the heating period does not meet the anti-overflow condition, adjusting the heating period.
In other embodiments, the single chip microcomputer is further configured to:
obtaining a cooking temperature of the food before the heating period and a cooking temperature after the heating period;
if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is greater than a first preset temperature threshold value, and the cooking temperature after the heating period is greater than or equal to a second preset temperature threshold value, the heating period meets an anti-overflow condition;
if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is greater than a first preset temperature threshold value, and the cooking temperature after the heating period is less than a second preset temperature threshold value, the heating period does not meet an anti-overflow condition; or if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is less than or equal to a first preset temperature threshold value, the heating period does not meet the anti-overflow condition.
In other embodiments, the overfill prevention control unit is to:
increasing or decreasing the heating period and/or the non-heating period in the heating cycle;
or, increasing the heating time period and decreasing the non-heating time period;
alternatively, the heating time period is decreased, and the non-heating time period is increased.
In other embodiments, the single chip microcomputer is further configured to:
and judging that if the heating power of the cooking equipment is smaller than a preset power threshold value, keeping the heating power unchanged.
It should be noted that the description of the cooking apparatus of the present embodiment is similar to the description of the method embodiments, and has similar beneficial effects to the method embodiments, and therefore, the description is not repeated. For technical details not disclosed in the embodiments of the cooking apparatus, reference is made to the description of the embodiments of the method of the invention for understanding.
EXAMPLE six
An embodiment of the present invention provides a control device of a cooking device, fig. 8 is a schematic structural diagram of a control device of a sixth cooking device in an embodiment of the present invention, and as shown in fig. 8, the control device 800 at least includes: a processor 801 and a storage medium 802 configured to store executable instructions, wherein:
the processor 801 is configured to execute stored executable instructions configured to perform a method of controlling a cooking apparatus as provided in any of the embodiments described above.
It should be noted that the above description of the control device embodiment of the cooking device is similar to the description of the method embodiment, and has similar beneficial effects to the method embodiment, and therefore, the description is omitted here. For technical details not disclosed in the embodiments of the control device of the cooking device of the invention, reference is made to the description of the embodiments of the method of the invention for understanding.
Correspondingly, the embodiment of the invention provides a computer-readable storage medium, wherein computer-executable instructions are stored in the computer-readable storage medium and are configured to execute the control method of the cooking device provided by the other embodiment of the invention.
As will be appreciated by one skilled in the art, embodiments of the present invention may be provided as a method, system, or computer program product. Accordingly, the present invention may take the form of a hardware embodiment, a software embodiment, or an embodiment combining software and hardware aspects. Furthermore, the present invention may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, optical storage, and the like) having computer-usable program code embodied therein.
The present invention is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the invention. It will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention.
Claims (10)
1. A method of controlling a cooking apparatus, the method comprising:
when the food in the cooking equipment is detected to be in a boiling state, determining the current state parameters of the food; the current state parameters include: the amount, number of boils and cooking temperature of the food; the number of boils is determined by the time the food is in the boiling state;
when the amount of the food is more than or equal to a first preset value, the boiling times are more than or equal to a second preset value, and if the first cooking temperature is less than a third preset value, an anti-overflow control unit is started; wherein the first cooking temperature is the cooking temperature after a first time interval from when the food is in the boiling state; the third preset value is the maximum temperature which can be reached by the liquid food;
and controlling the food not to overflow through the overflow prevention control unit.
2. The method of claim 1, wherein the determining the current state parameter of the food comprises:
determining the amount of the food according to the time for heating the food to the boiling state or determining the amount of the food according to the temperature change rate in the process of heating the food;
determining the cooking temperature according to the temperature of food at the bottom of the cooking device.
3. The method of claim 1, further comprising:
when the amount of the food is smaller than the first preset value, the boiling times are larger than or equal to a fourth preset value, and if the second cooking temperature is smaller than a third preset value, the anti-overflow control unit is started;
wherein the second cooking temperature is the cooking temperature after a second time interval from when the food is in the boiling state; the first time interval is the same as or different from the second time interval.
4. The method of claim 2, further comprising:
determining whether the heating period of the cooking equipment meets an anti-overflow condition or not according to the current state parameters of the food; wherein the heating cycle comprises a heating duration and a non-heating duration;
if the heating period meets the anti-overflow condition, closing the anti-overflow control unit;
and if the heating period does not meet the anti-overflow condition, adjusting the heating period.
5. The method of claim 4, wherein said determining whether a heating cycle of the cooking appliance satisfies an overflow prevention condition based on the current state parameter of the food comprises:
obtaining a cooking temperature of the food before the heating period and a cooking temperature after the heating period;
if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is greater than a first preset temperature threshold value, and the cooking temperature after the heating period is greater than or equal to a second preset temperature threshold value, the heating period meets an anti-overflow condition;
if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is greater than a first preset temperature threshold value, and the cooking temperature after the heating period is less than a second preset temperature threshold value, the heating period does not meet an anti-overflow condition; or if the difference between the cooking temperature after the heating period and the cooking temperature before the heating period is less than or equal to a first preset temperature threshold value, the heating period does not meet the anti-overflow condition.
6. The method of claim 5, wherein said adjusting said heating cycle comprises:
increasing or decreasing the heating period and/or the non-heating period in the heating cycle;
or, increasing the heating time period and decreasing the non-heating time period;
alternatively, the heating time period is decreased, and the non-heating time period is increased.
7. The method of claim 6,
after the spill control unit is turned on, the method further comprises:
if the heating power of the cooking equipment is smaller than a preset power threshold value, keeping the heating power unchanged.
8. A control device of a cooking apparatus, characterized in that the device comprises:
the determining unit is used for determining the current state parameters of the food when the food in the cooking equipment is detected to be in a boiling state; the current state parameters include: the amount, number of boils and cooking temperature of the food; the number of boils is determined by the time the food is in the boiling state;
the opening unit is used for opening the anti-overflow control unit when the quantity of the food is greater than or equal to a first preset value, the boiling times are greater than or equal to a second preset value, and if the first cooking temperature is less than a third preset value; wherein the first cooking temperature is the cooking temperature after a first time interval from when the food is in the boiling state; the third preset value is the maximum temperature which can be reached by the liquid food;
and the control unit is used for controlling the food not to overflow through the overflow prevention control unit.
9. Cooking apparatus, characterized in that it comprises at least: the pot body, the singlechip and the anti-overflow control unit; wherein the content of the first and second substances,
the single chip microcomputer and the anti-overflow control unit are arranged inside or outside the pot body;
the single chip microcomputer is used for determining the current state parameters of the food when the food in the cooking equipment is detected to be in a boiling state; the current state parameters include: the amount, number of boils and cooking temperature of the food; the number of boils is determined by the time the food is in the boiling state; when the amount of the food is more than or equal to a first preset value, the boiling times are more than or equal to a second preset value, and if the first cooking temperature is less than a third preset value, the anti-overflow control unit is started; wherein the first cooking temperature is the cooking temperature after a first time interval from when the food is in the boiling state; the third preset value is the maximum temperature which can be reached by the liquid food;
the anti-overflow control unit is used for controlling the food not to overflow.
10. A storage medium having stored therein computer-executable instructions configured to perform the method of controlling a cooking apparatus as set forth in any one of claims 1 to 7.
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