CN111096652B - Operation control method, device, cooking appliance and computer readable storage medium - Google Patents
Operation control method, device, cooking appliance and computer readable storage medium Download PDFInfo
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- CN111096652B CN111096652B CN201811261765.5A CN201811261765A CN111096652B CN 111096652 B CN111096652 B CN 111096652B CN 201811261765 A CN201811261765 A CN 201811261765A CN 111096652 B CN111096652 B CN 111096652B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/02—Induction heating
- H05B6/06—Control, e.g. of temperature, of power
- H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like
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Abstract
The invention provides an operation control method, an operation control device, a cooking appliance and a computer readable storage medium, wherein the operation control method comprises the following steps: when the receiving of the oil smoke signal is detected, determining the time and the cooking temperature for generating the oil smoke; and in the heating process after receiving the oil smoke signal, monitoring that the temperature of the cooking part does not exceed the cooking temperature. By the technical scheme of the invention, the generation of the oil smoke is effectively controlled, and the cooking experience of light oil smoke is provided for users.
Description
Technical Field
The invention relates to the technical field of cooking, in particular to an operation control method, an operation control device, a cooking appliance and a computer readable storage medium.
Background
With the improvement of living standard of people, most users also put forward higher demands on cooking, and the light oil smoke in the cooking process is pursued as well as the nutrition and health of cooking food.
In the related technology, after the edible oil is put into the pot, the edible oil can be uniformly heated along with the pot, the temperature of the edible oil generating oil smoke is about 240 ℃, the temperature range required by normal cooking is 160-180 ℃, the temperature of the edible oil during quick cooking is about 200 ℃, after the food is put into the pot, the temperature in the pot can be rapidly reduced, and once the pot is cooked by big fire, the pot can be heated unevenly, so that the edible oil in the pot is also at a local high temperature, and further the edible oil is volatilized to generate a large amount of oil smoke.
In addition, since the volatilization temperatures of different types of edible oils are different, it is not possible to set an accurate temperature threshold value to suppress the generation of soot.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art or the related art.
To this end, it is an object of the present invention to provide an operation control method.
Another object of the present invention is to provide an operation control device.
Another object of the present invention is to provide a cooking appliance.
It is another object of the present invention to provide a computer-readable storage medium.
In order to achieve the above object, according to an embodiment of a first aspect of the present invention, there is provided an operation control method including: when the receiving of the oil smoke signal is detected, determining the time and the cooking temperature for generating the oil smoke; and in the heating process after receiving the oil smoke signal, monitoring that the temperature of the cooking part does not exceed the cooking temperature.
In this technical scheme, through when detecting the received oil smoke signal, confirm the moment and the culinary art temperature that generate the oil smoke, in the heating process after receiving the oil smoke signal, the temperature of control culinary art portion does not exceed the culinary art temperature, can restrict the temperature of cooking and can not exceed the volatilization temperature of edible oil to every time culinary art process, and then furthest suppresses the oil smoke and generates, simultaneously, can improve cooking efficiency effectively.
Wherein, the cooking part is a pan for heating and cooking food.
In any of the above technical solutions, preferably, when detecting that the smoke signal is received, determining a time and a cooking temperature at which the smoke is generated specifically includes: when receiving an instruction for generating oil smoke triggered by a user, converting the instruction for generating the oil smoke into an oil smoke signal; and determining the time for generating the oil smoke according to the conversion time and the transmission time length of the instruction for generating the oil smoke, and reading the cooking temperature corresponding to the time for generating the oil smoke.
In the technical scheme, when an instruction for generating oil smoke triggered by a user is received, the instruction for generating oil smoke is converted into an oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission duration of the instruction for generating the oil smoke, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
For example, only carrying type identification in the instruction and the type identification being located in the frame header region can shorten the time and power consumption for analyzing and encoding the oil smoke signal, thereby making the cooking temperature when determining to generate the oil smoke more accurate.
In addition, the user-triggered lampblack generation instruction comprises triggering of a control panel of the induction cooker or an associated remote control terminal.
In any one of the above technical solutions, preferably, when the receiving of the smoke signal is detected, the time and the cooking temperature for generating the smoke are determined, and the method specifically further includes: when detecting and receiving the image information of the generated oil smoke, converting the image information of the generated oil smoke into an oil smoke signal; and determining the time for generating the oil smoke according to the conversion time and the transmission time length of the image information, and reading the cooking temperature corresponding to the time for generating the oil smoke.
In the technical scheme, when the image information for generating the oil smoke is detected and received, the image information for generating the oil smoke is converted into the oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission time length of the image information, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
The image information comprises visible light images or thermal infrared imager images, namely, an image acquisition device is arranged in cooperation with the cooking part, and when the image acquisition device detects oil smoke in the image information, an instruction for generating the oil smoke is fed back to a heating control module of the cooking appliance, so that the heating power is regulated and controlled in real time.
In any one of the above technical solutions, preferably, when the receiving of the smoke signal is detected, the time and the cooking temperature for generating the smoke are determined, and the method specifically further includes: when smoke alarm information for generating oil smoke is detected and received, converting the smoke alarm information into an oil smoke signal; and determining the time for generating the oil smoke according to the conversion time and the transmission time of the smoke alarm information, and reading the cooking temperature corresponding to the time for generating the oil smoke.
In the technical scheme, when the smoke alarm information for generating the oil smoke is detected and received, the smoke alarm information is converted into the oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission duration of the smoke alarm information, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
Wherein the smoke alarm information may be generated by a smoke alarm in a kitchen.
In any one of the above technical solutions, preferably, in the heating process after receiving the smoke signal, monitoring that the temperature of the cooking part does not exceed the cooking temperature specifically includes: calculating a difference value between the cooking temperature and a preset offset value, and recording a difference value calculation result as a cooking temperature threshold value; determining a power threshold corresponding to the cooking temperature threshold according to the corresponding relation among the cooking threshold temperature, the preset temperature and the power; and in the heating process after receiving the oil smoke signal, controlling the power for heating the cooking part not to exceed a power threshold value so as to control the temperature of the cooking part not to exceed the cooking temperature.
In the technical scheme, the power threshold corresponding to the cooking temperature threshold is determined according to the corresponding relation among the cooking threshold temperature, the preset temperature and the power, and the power for heating the cooking part is controlled not to exceed the power threshold in the heating process after the oil smoke signal is received, so that the temperature of the cooking part is controlled not to exceed the cooking temperature, and the generation of the oil smoke can be effectively avoided.
The difference between the cooking temperature and the preset offset is calculated, and the calculation result of the difference is recorded as the threshold value of the cooking temperature, which is equivalent to setting a margin for suppressing the temperature of the oil smoke, so as to avoid the temperature of the cooking part from exceeding the cooking temperature due to signal fluctuation in the heating control module.
According to an aspect of the second aspect of the present invention, there is provided an operation control device including: a determining unit for determining a time and a cooking temperature at which the smoke is generated when the reception of the smoke signal is detected; and the heating unit is used for monitoring that the temperature of the cooking part does not exceed the cooking temperature in the heating process after receiving the oil smoke signal.
In this technical scheme, through when detecting the received oil smoke signal, confirm the moment and the culinary art temperature that generate the oil smoke, in the heating process after receiving the oil smoke signal, the temperature of control culinary art portion does not exceed the culinary art temperature, can restrict the temperature of cooking and can not exceed the volatilization temperature of edible oil to every time culinary art process, and then furthest suppresses the oil smoke and generates, simultaneously, can improve cooking efficiency effectively.
Wherein, the cooking part is a pan for heating and cooking food.
In any of the above technical solutions, preferably, the determining unit specifically includes: the first conversion subunit is used for converting the instruction for generating the oil smoke into an oil smoke signal when receiving the instruction for generating the oil smoke triggered by a user; the first reading subunit is used for determining the oil smoke generation time according to the conversion time and the transmission time of the oil smoke generation instruction and reading the cooking temperature corresponding to the oil smoke generation time.
In the technical scheme, when an instruction for generating oil smoke triggered by a user is received, the instruction for generating oil smoke is converted into an oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission duration of the instruction for generating the oil smoke, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
For example, only carrying type identification in the instruction and the type identification being located in the frame header region can shorten the time and power consumption for analyzing and encoding the oil smoke signal, thereby making the cooking temperature when determining to generate the oil smoke more accurate.
In addition, the user-triggered lampblack generation instruction comprises triggering of a control panel of the induction cooker or an associated remote control terminal.
In any of the above technical solutions, preferably, the determining unit further includes: the second conversion subunit is used for converting the image information of the generated oil smoke into an oil smoke signal when detecting that the image information of the generated oil smoke is received; and the second reading subunit is used for determining the oil smoke generation time according to the conversion time and the transmission time length of the image information and reading the cooking temperature corresponding to the oil smoke generation time.
In the technical scheme, when the image information for generating the oil smoke is detected and received, the image information for generating the oil smoke is converted into the oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission time length of the image information, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
The image information comprises visible light images or thermal infrared imager images, namely, an image acquisition device is arranged in cooperation with the cooking part, and when the image acquisition device detects oil smoke in the image information, an instruction for generating the oil smoke is fed back to a heating control module of the cooking appliance, so that the heating power is regulated and controlled in real time.
In any of the above technical solutions, preferably, the determining unit further includes: the third conversion subunit is used for converting the smoke alarm information into an oil smoke signal when the smoke alarm information for generating the oil smoke is detected and received; and the third reading subunit is used for determining the time for generating the oil smoke according to the conversion time and the transmission duration of the smoke alarm information and reading the cooking temperature corresponding to the time for generating the oil smoke.
In the technical scheme, when the smoke alarm information for generating the oil smoke is detected and received, the smoke alarm information is converted into the oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission duration of the smoke alarm information, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
Wherein the smoke alarm information may be generated by a smoke alarm in a kitchen.
In any of the above technical solutions, preferably, the heating unit specifically includes: the calculating subunit is used for calculating a difference value between the cooking temperature and the preset offset, and recording the difference value calculation result as a cooking temperature threshold value; the corresponding subunit is used for determining a power threshold corresponding to the cooking temperature threshold according to the corresponding relation among the cooking threshold temperature, the preset temperature and the power; and the control subunit is used for controlling the power for heating the cooking part not to exceed a power threshold value in the heating process after receiving the oil smoke signal so as to control the temperature of the cooking part not to exceed the cooking temperature.
In the technical scheme, the power threshold corresponding to the cooking temperature threshold is determined according to the corresponding relation among the cooking threshold temperature, the preset temperature and the power, and the power for heating the cooking part is controlled not to exceed the power threshold in the heating process after the oil smoke signal is received, so that the temperature of the cooking part is controlled not to exceed the cooking temperature, and the generation of the oil smoke can be effectively avoided.
The difference between the cooking temperature and the preset offset is calculated, and the calculation result of the difference is recorded as the threshold value of the cooking temperature, which is equivalent to setting a margin for suppressing the temperature of the oil smoke, so as to avoid the temperature of the cooking part from exceeding the cooking temperature due to signal fluctuation in the heating control module.
According to an aspect of the third aspect of the present invention, there is provided a cooking appliance including: the operation control device defined in any one of the above technical solutions.
According to an aspect of the fourth aspect of the present invention, there is provided a computer-readable storage medium on which a computer program is stored, the computer program, when executed, implementing the operation control method defined in any one of the above aspects.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 shows a schematic flow diagram of an operation control method according to an embodiment of the invention;
FIG. 2 shows a schematic block diagram of an operation control device according to an embodiment of the present invention;
fig. 3 shows a schematic block diagram of a cooking appliance according to an embodiment of the invention;
fig. 4 shows a schematic front view of a cooking appliance according to an embodiment of the invention;
fig. 5 shows a schematic view of an associated terminal of a cooking appliance according to an embodiment of the invention;
FIG. 6 illustrates a graphical representation of an operational control method according to one embodiment of the present disclosure;
fig. 7 shows a graphical representation of an operation control method according to a further exemplary embodiment of the invention.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.
The first embodiment is as follows:
fig. 1 shows a schematic flow diagram of an operation control method according to an embodiment of the invention.
As shown in fig. 1, an operation control method according to an embodiment of the present invention includes: step S102, when detecting that the oil smoke signal is received, determining the time and the cooking temperature for generating the oil smoke; and step S104, monitoring that the temperature of the cooking part does not exceed the cooking temperature in the heating process after the oil smoke signal is received.
In this technical scheme, through when detecting the received oil smoke signal, confirm the moment and the culinary art temperature that generate the oil smoke, in the heating process after receiving the oil smoke signal, the temperature of control culinary art portion does not exceed the culinary art temperature, can restrict the temperature of cooking and can not exceed the volatilization temperature of edible oil to every time culinary art process, and then furthest suppresses the oil smoke and generates, simultaneously, can improve cooking efficiency effectively.
Wherein, the cooking part is a pan for heating and cooking food.
In any of the above technical solutions, preferably, when detecting that the smoke signal is received, determining a time and a cooking temperature at which the smoke is generated specifically includes: when receiving an instruction for generating oil smoke triggered by a user, converting the instruction for generating the oil smoke into an oil smoke signal; and determining the time for generating the oil smoke according to the conversion time and the transmission time length of the instruction for generating the oil smoke, and reading the cooking temperature corresponding to the time for generating the oil smoke.
In the technical scheme, when an instruction for generating oil smoke triggered by a user is received, the instruction for generating oil smoke is converted into an oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission duration of the instruction for generating the oil smoke, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
For example, only carrying type identification in the instruction and the type identification being located in the frame header region can shorten the time and power consumption for analyzing and encoding the oil smoke signal, thereby making the cooking temperature when determining to generate the oil smoke more accurate.
In addition, the user-triggered lampblack generation instruction comprises triggering of a control panel of the induction cooker or an associated remote control terminal.
In any one of the above technical solutions, preferably, when the receiving of the smoke signal is detected, the time and the cooking temperature for generating the smoke are determined, and the method specifically further includes: when detecting and receiving the image information of the generated oil smoke, converting the image information of the generated oil smoke into an oil smoke signal; and determining the time for generating the oil smoke according to the conversion time and the transmission time length of the image information, and reading the cooking temperature corresponding to the time for generating the oil smoke.
In the technical scheme, when the image information for generating the oil smoke is detected and received, the image information for generating the oil smoke is converted into the oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission time length of the image information, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
The image information comprises visible light images or thermal infrared imager images, namely, an image acquisition device is arranged in cooperation with the cooking part, and when the image acquisition device detects oil smoke in the image information, an instruction for generating the oil smoke is fed back to a heating control module of the cooking appliance, so that the heating power is regulated and controlled in real time.
In any one of the above technical solutions, preferably, when the receiving of the smoke signal is detected, the time and the cooking temperature for generating the smoke are determined, and the method specifically further includes: when smoke alarm information for generating oil smoke is detected and received, converting the smoke alarm information into an oil smoke signal; and determining the time for generating the oil smoke according to the conversion time and the transmission time of the smoke alarm information, and reading the cooking temperature corresponding to the time for generating the oil smoke.
In the technical scheme, when the smoke alarm information for generating the oil smoke is detected and received, the smoke alarm information is converted into the oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission duration of the smoke alarm information, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
Wherein the smoke alarm information may be generated by a smoke alarm in a kitchen.
In any one of the above technical solutions, preferably, in the heating process after receiving the smoke signal, monitoring that the temperature of the cooking part does not exceed the cooking temperature specifically includes: calculating a difference value between the cooking temperature and a preset offset value, and recording a difference value calculation result as a cooking temperature threshold value; determining a power threshold corresponding to the cooking temperature threshold according to the corresponding relation among the cooking threshold temperature, the preset temperature and the power; and in the heating process after receiving the oil smoke signal, controlling the power for heating the cooking part not to exceed a power threshold value so as to control the temperature of the cooking part not to exceed the cooking temperature.
In the technical scheme, the power threshold corresponding to the cooking temperature threshold is determined according to the corresponding relation among the cooking threshold temperature, the preset temperature and the power, and the power for heating the cooking part is controlled not to exceed the power threshold in the heating process after the oil smoke signal is received, so that the temperature of the cooking part is controlled not to exceed the cooking temperature, and the generation of the oil smoke can be effectively avoided.
The difference between the cooking temperature and the preset offset is calculated, and the calculation result of the difference is recorded as the threshold value of the cooking temperature, which is equivalent to setting a margin for suppressing the temperature of the oil smoke, so as to avoid the temperature of the cooking part from exceeding the cooking temperature due to signal fluctuation in the heating control module.
Example two:
fig. 2 shows a schematic block diagram of an operation control device according to an embodiment of the present invention.
As shown in fig. 2, an operation control device 200 according to an embodiment of the present invention includes: a determining unit 202 for determining a time and a cooking temperature at which the smoke is generated when the reception of the smoke signal is detected; and the heating unit 204 is used for monitoring that the temperature of the cooking part does not exceed the cooking temperature in the heating process after receiving the oil smoke signal.
In this technical scheme, through when detecting the received oil smoke signal, confirm the moment and the culinary art temperature that generate the oil smoke, in the heating process after receiving the oil smoke signal, the temperature of control culinary art portion does not exceed the culinary art temperature, can restrict the temperature of cooking and can not exceed the volatilization temperature of edible oil to every time culinary art process, and then furthest suppresses the oil smoke and generates, simultaneously, can improve cooking efficiency effectively.
Wherein, the cooking part is a pan for heating and cooking food.
In any of the above technical solutions, preferably, the determining unit 202 specifically includes: the first conversion subunit 2022, configured to, when receiving an instruction to generate lampblack triggered by a user, convert the instruction to generate lampblack into a lampblack signal; the first reading subunit 2024 is configured to determine a time when the lampblack is generated according to the conversion time and the transmission time of the instruction for generating the lampblack, and read a cooking temperature corresponding to the time when the lampblack is generated.
In the technical scheme, when an instruction for generating oil smoke triggered by a user is received, the instruction for generating oil smoke is converted into an oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission duration of the instruction for generating the oil smoke, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
For example, only carrying type identification in the instruction and the type identification being located in the frame header region can shorten the time and power consumption for analyzing and encoding the oil smoke signal, thereby making the cooking temperature when determining to generate the oil smoke more accurate.
In addition, the user-triggered lampblack generation instruction comprises triggering of a control panel of the induction cooker or an associated remote control terminal.
In any of the above technical solutions, preferably, the determining unit 202 further includes: a second conversion subunit 2026, configured to, upon detecting that the image information of the generated smoke is received, convert the image information of the generated smoke into a smoke signal; the second reading subunit 2028 is configured to determine a time when the oil smoke is generated according to the conversion time and the transmission time length of the image information, and read a cooking temperature corresponding to the time when the oil smoke is generated.
In the technical scheme, when the image information for generating the oil smoke is detected and received, the image information for generating the oil smoke is converted into the oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission time length of the image information, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
The image information comprises visible light images or thermal infrared imager images, namely, an image acquisition device is arranged in cooperation with the cooking part, and when the image acquisition device detects oil smoke in the image information, an instruction for generating the oil smoke is fed back to a heating control module of the cooking appliance, so that the heating power is regulated and controlled in real time.
In any of the above technical solutions, preferably, the determining unit 202 further includes: a third converting subunit 20210, configured to, when detecting that smoke alarm information for generating smoke is received, convert the smoke alarm information into a smoke signal; the third reading subunit 20212 is configured to determine a time when the oil smoke is generated according to the conversion time and the transmission duration of the smoke alarm information, and read a cooking temperature corresponding to the time when the oil smoke is generated.
In the technical scheme, when the smoke alarm information for generating the oil smoke is detected and received, the smoke alarm information is converted into the oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission duration of the smoke alarm information, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
Wherein the smoke alarm information may be generated by a smoke alarm in a kitchen.
In any of the above technical solutions, preferably, the heating unit 204 specifically includes: a calculating subunit 2042 configured to calculate a difference between the cooking temperature and a preset offset, and record a difference calculation result as a cooking temperature threshold; a corresponding subunit 2044, configured to determine, according to a corresponding relationship between the cooking threshold temperature, the preset temperature, and the power, a power threshold corresponding to the cooking temperature threshold; the control subunit 2046 is configured to control the power for heating the cooking portion to not exceed a power threshold in the heating process after receiving the oil smoke signal, so as to control the temperature of the cooking portion to not exceed the cooking temperature.
In the technical scheme, the power threshold corresponding to the cooking temperature threshold is determined according to the corresponding relation among the cooking threshold temperature, the preset temperature and the power, and the power for heating the cooking part is controlled not to exceed the power threshold in the heating process after the oil smoke signal is received, so that the temperature of the cooking part is controlled not to exceed the cooking temperature, and the generation of the oil smoke can be effectively avoided.
The difference between the cooking temperature and the preset offset is calculated, and the calculation result of the difference is recorded as the threshold value of the cooking temperature, which is equivalent to setting a margin for suppressing the temperature of the oil smoke, so as to avoid the temperature of the cooking part from exceeding the cooking temperature due to signal fluctuation in the heating control module.
Example three:
fig. 3 shows a schematic block diagram of a cooking appliance according to an embodiment of the present invention.
As shown in fig. 3, a cooking appliance 300 according to an embodiment of the present invention includes an operation control device 200 as shown in fig. 2.
Wherein, the operation control device 200 can be MCU, CPU, DSP, singlechip and embedded equipment etc., and the determining unit 202 can include universal interface, encoder and decoder etc., and the heating unit 204 can include heating drive circuit and corresponding heating module, and wherein, the heating module includes electric control type heating element such as electromagnetic wire coil, infrared heating coating and heating resistor.
Example four:
fig. 4 shows a front view schematic diagram of a cooking appliance according to an embodiment of the present invention.
Fig. 5 shows a schematic view of an associated terminal of a cooking appliance according to an embodiment of the present invention.
Fig. 6 shows a graphical representation of an operation control method according to an embodiment of the invention.
Fig. 7 shows a graphical representation of an operation control method according to a further exemplary embodiment of the invention.
The operation control scheme according to the present invention will be specifically described below with reference to fig. 4 to 7.
As shown in fig. 4, the cooking appliance according to the embodiment of the present invention is an induction cooker 400, and a control panel of the induction cooker 400 includes a heating area 402, a function selection area 404, a switch control area 406, and a light oil smoke function trigger area 408, wherein "+" represents a power-up touch key, "-" represents a power-down touch key, "00: 05 "characterize cumulative heating for 5 minutes.
In the cooking process, if the user finds that oil smoke appears in the iron pan, namely the light oil smoke function triggering area 408 is touched, the heating control module determines the cooking temperature and the corresponding cooking power in real time, and controls the heating temperature to be not more than the cooking temperature.
As shown in fig. 5, the cooking appliance according to the embodiment of the present invention is associated with a mobile phone 500, and the display interface of the mobile phone 500 includes contents such as a cooking menu, a remaining time, a light oil smoke function, and whether oil smoke is generated, and in addition, "√" represents a touch key 502 that generates oil smoke, and "×" represents a touch key that is always free of oil smoke.
In the cooking process, if a user finds that oil smoke appears in an iron pan, the user touches a touch key 502 which generates the oil smoke on the interface of the mobile phone 500 in a point mode, the mobile phone 500 sends an instruction of generating the oil smoke to a heating control module of a cooking appliance, at the moment, the heating control module determines the cooking temperature and the corresponding cooking power, and the heating temperature after control is not more than the cooking temperature.
As shown in fig. 6 and 7, the volatilization temperatures of different kinds of edible oils are different: unrefined vegetable oil contains more low molecular substances, the volatilization temperature range is usually 160-180 ℃, the volatilization temperature range of the refined vegetable oil is about 240 ℃, the volatilization temperature range of the soybean oil is usually 181-256 ℃, the volatilization temperature range of the rapeseed oil is usually 186-227 ℃, and the heat transfer capacity is different when different cookers are used for frying, so that the conditions of uniform heating are different.
At the beginning stage of the cooking function, temperature detection or high-temperature protection judgment is not carried out, the cooking pot is directly heated by the current gear power, and after the preset heating time (such as 1 minute), the temperature detection is carried out on the cooking pot.
As shown in fig. 6, if the oil temperature in the pot reaches the volatilization temperature Ta, a small amount of oil smoke just appears, the user presses the light oil smoke key to record the current volatilization temperature Ta, and the corresponding AD value is fed back to the MCU.
MCU confirms culinary art temperature threshold value Tb according to predetermineeing the offset, when stir-fry once more, detects the oil temperature in the pan and reaches culinary art temperature threshold value Tb, then begins to transfer the merit and heat.
Although the volatilization temperature Ta is different when different edible oils are matched with different pots. However, for the same user, the matching of the pot and the edible oil is generally fixed, so that the user can stir the dishes according to the edible oil used by the user and the cooking temperature threshold Tb recorded by the matched pot for the first time by using the stir-frying function. Light oil smoke frying can be directly carried out at the later stage, and the cooking temperature threshold Tb can be adjusted again when a small amount of oil smoke appears due to change of use conditions.
As shown in fig. 7, based on the preset correspondence relationship between the temperature and the power of the cooking appliance, the cooking temperature Ta corresponding to the time of smoke generation corresponds to the heating power Pa, and in order to ensure no smoke generation, the cooking temperature threshold Tb determined by calculation corresponds to the power threshold Pb, and the power for heating the cooking part is controlled not to exceed the power threshold Pb to control the temperature of the cooking part not to exceed the cooking temperature Ta.
Example five:
according to an embodiment of the present invention, there is also provided a computer-readable storage medium having stored thereon a computer program which, when executed, performs the steps of: when the receiving of the oil smoke signal is detected, determining the time and the cooking temperature for generating the oil smoke; and in the heating process after receiving the oil smoke signal, monitoring that the temperature of the cooking part does not exceed the cooking temperature.
In this technical scheme, through when detecting the received oil smoke signal, confirm the moment and the culinary art temperature that generate the oil smoke, in the heating process after receiving the oil smoke signal, the temperature of control culinary art portion does not exceed the culinary art temperature, can restrict the temperature of cooking and can not exceed the volatilization temperature of edible oil to every time culinary art process, and then furthest suppresses the oil smoke and generates, simultaneously, can improve cooking efficiency effectively.
Wherein, the cooking part is a pan for heating and cooking food.
In any of the above technical solutions, preferably, when detecting that the smoke signal is received, determining a time and a cooking temperature at which the smoke is generated specifically includes: when receiving an instruction for generating oil smoke triggered by a user, converting the instruction for generating the oil smoke into an oil smoke signal; and determining the time for generating the oil smoke according to the conversion time and the transmission time length of the instruction for generating the oil smoke, and reading the cooking temperature corresponding to the time for generating the oil smoke.
In the technical scheme, when an instruction for generating oil smoke triggered by a user is received, the instruction for generating oil smoke is converted into an oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission duration of the instruction for generating the oil smoke, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
For example, only carrying type identification in the instruction and the type identification being located in the frame header region can shorten the time and power consumption for analyzing and encoding the oil smoke signal, thereby making the cooking temperature when determining to generate the oil smoke more accurate.
In addition, the user-triggered lampblack generation instruction comprises triggering of a control panel of the induction cooker or an associated remote control terminal.
In any one of the above technical solutions, preferably, when the receiving of the smoke signal is detected, the time and the cooking temperature for generating the smoke are determined, and the method specifically further includes: when detecting and receiving the image information of the generated oil smoke, converting the image information of the generated oil smoke into an oil smoke signal; and determining the time for generating the oil smoke according to the conversion time and the transmission time length of the image information, and reading the cooking temperature corresponding to the time for generating the oil smoke.
In the technical scheme, when the image information for generating the oil smoke is detected and received, the image information for generating the oil smoke is converted into the oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission time length of the image information, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
The image information comprises visible light images or thermal infrared imager images, namely, an image acquisition device is arranged in cooperation with the cooking part, and when the image acquisition device detects oil smoke in the image information, an instruction for generating the oil smoke is fed back to a heating control module of the cooking appliance, so that the heating power is regulated and controlled in real time.
In any one of the above technical solutions, preferably, when the receiving of the smoke signal is detected, the time and the cooking temperature for generating the smoke are determined, and the method specifically further includes: when smoke alarm information for generating oil smoke is detected and received, converting the smoke alarm information into an oil smoke signal; and determining the time for generating the oil smoke according to the conversion time and the transmission time of the smoke alarm information, and reading the cooking temperature corresponding to the time for generating the oil smoke.
In the technical scheme, when the smoke alarm information for generating the oil smoke is detected and received, the smoke alarm information is converted into the oil smoke signal, the time for generating the oil smoke is determined according to the conversion time and the transmission duration of the smoke alarm information, the cooking temperature corresponding to the time for generating the oil smoke is read, the time for generating the oil smoke can be accurately determined, and the heating power is adjusted in real time according to the corresponding relation between the time and the cooking temperature.
Wherein the smoke alarm information may be generated by a smoke alarm in a kitchen.
In any one of the above technical solutions, preferably, in the heating process after receiving the smoke signal, monitoring that the temperature of the cooking part does not exceed the cooking temperature specifically includes: calculating a difference value between the cooking temperature and a preset offset value, and recording a difference value calculation result as a cooking temperature threshold value; determining a power threshold corresponding to the cooking temperature threshold according to the corresponding relation among the cooking threshold temperature, the preset temperature and the power; and in the heating process after receiving the oil smoke signal, controlling the power for heating the cooking part not to exceed a power threshold value so as to control the temperature of the cooking part not to exceed the cooking temperature.
In the technical scheme, the power threshold corresponding to the cooking temperature threshold is determined according to the corresponding relation among the cooking threshold temperature, the preset temperature and the power, and the power for heating the cooking part is controlled not to exceed the power threshold in the heating process after the oil smoke signal is received, so that the temperature of the cooking part is controlled not to exceed the cooking temperature, and the generation of the oil smoke can be effectively avoided.
The difference between the cooking temperature and the preset offset is calculated, and the calculation result of the difference is recorded as the threshold value of the cooking temperature, which is equivalent to setting a margin for suppressing the temperature of the oil smoke, so as to avoid the temperature of the cooking part from exceeding the cooking temperature due to signal fluctuation in the heating control module.
The technical scheme of the invention is explained in detail in the above with reference to the accompanying drawings, and the invention provides an operation control method, an operation control device, a cooking appliance and a computer readable storage medium, wherein when a received oil smoke signal is detected, the time and the cooking temperature of generating oil smoke are determined, and in the heating process after receiving the oil smoke signal, the temperature of a cooking part is monitored not to exceed the cooking temperature, so that the cooking temperature can be limited not to exceed the volatilization temperature of edible oil in each cooking process, the oil smoke generation can be further inhibited to the greatest extent, and the cooking efficiency can be effectively improved.
The steps in the method of the invention can be sequentially adjusted, combined and deleted according to actual needs.
The units in the device of the invention can be merged, divided and deleted according to actual needs.
It will be understood by those skilled in the art that all or part of the steps in the methods of the embodiments described above may be implemented by hardware instructions of a program, and the program may be stored in a computer-readable storage medium, where the storage medium includes Read-Only Memory (ROM), Random Access Memory (RAM), Programmable Read-Only Memory (PROM), Erasable Programmable Read-Only Memory (EPROM), One-time Programmable Read-Only Memory (OTPROM), Electrically Erasable Programmable Read-Only Memory (EEPROM), Compact Disc Read-Only Memory (CD-ROM), or other Memory, such as a magnetic disk, or a combination thereof, A tape memory, or any other medium readable by a computer that can be used to carry or store data.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. An operation control method characterized by comprising:
when the receiving of the oil smoke signal is detected, determining the time and the cooking temperature for generating the oil smoke;
monitoring that the temperature of the cooking part does not exceed the cooking temperature in the heating process after receiving the oil smoke signal;
in the heating process after receiving the oil smoke signal, the temperature of the monitoring cooking part does not exceed the cooking temperature, and the method specifically comprises the following steps:
calculating a difference value between the cooking temperature and a preset offset value, and recording a difference value calculation result as a cooking temperature threshold value;
determining a power threshold corresponding to the cooking temperature threshold according to the corresponding relation among the cooking temperature threshold, preset temperature and power;
and in the heating process after the oil smoke signal is received, controlling the power for heating the cooking part not to exceed the power threshold so as to control the temperature of the cooking part not to exceed the cooking temperature.
2. The operation control method according to claim 1, wherein the determining a time and a cooking temperature at which the smoke is generated when the reception of the smoke signal is detected specifically includes:
when an instruction for generating oil smoke triggered by a user is received, converting the instruction for generating oil smoke into the oil smoke signal;
and determining the oil smoke generating time according to the conversion time and the transmission time length of the oil smoke generating instruction, and reading the cooking temperature corresponding to the oil smoke generating time.
3. The operation control method according to claim 1, wherein the determining a time and a cooking temperature at which the smoke is generated when the reception of the smoke signal is detected further includes:
when detecting and receiving image information of generated oil smoke, converting the image information of the generated oil smoke into the oil smoke signal;
and determining the oil smoke generation time according to the conversion time and the transmission time of the image information, and reading the cooking temperature corresponding to the oil smoke generation time.
4. The operation control method according to claim 1, wherein the determining a time and a cooking temperature at which the smoke is generated when the reception of the smoke signal is detected further includes:
when smoke alarm information for generating oil smoke is detected and received, converting the smoke alarm information into an oil smoke signal;
and determining the time for generating the oil smoke according to the conversion time and the transmission duration of the smoke alarm information, and reading the cooking temperature corresponding to the time for generating the oil smoke.
5. An operation control device characterized by comprising:
a determining unit for determining a time and a cooking temperature at which the smoke is generated when the reception of the smoke signal is detected;
the heating unit is used for monitoring that the temperature of the cooking part does not exceed the cooking temperature in the heating process after the oil smoke signal is received;
the heating unit specifically includes:
the calculating subunit is used for calculating a difference value between the cooking temperature and a preset offset, and recording the difference value calculation result as a cooking temperature threshold value;
the corresponding subunit is used for determining a power threshold corresponding to the cooking temperature threshold according to the corresponding relation among the cooking temperature threshold, the preset temperature and the power;
and the control subunit is used for controlling the power for heating the cooking part not to exceed the power threshold value in the heating process after receiving the oil smoke signal so as to control the temperature of the cooking part not to exceed the cooking temperature.
6. The operation control device according to claim 5, wherein the determination unit specifically includes:
the first conversion subunit is used for converting the instruction for generating the oil smoke into the oil smoke signal when receiving the instruction for generating the oil smoke triggered by a user;
and the first reading subunit is used for determining the oil smoke generating time according to the conversion time and the transmission duration of the oil smoke generating instruction and reading the cooking temperature corresponding to the oil smoke generating time.
7. The operation control device according to claim 5, wherein the determination unit further includes:
the second conversion subunit is used for converting the image information of the generated oil smoke into the oil smoke signal when detecting that the image information of the generated oil smoke is received;
and the second reading subunit is used for determining the oil smoke generation time according to the conversion time and the transmission time of the image information and reading the cooking temperature corresponding to the oil smoke generation time.
8. The operation control device according to claim 5, wherein the determination unit further includes:
the third conversion subunit is used for converting the smoke alarm information into the oil smoke signal when detecting and receiving the smoke alarm information for generating the oil smoke;
and the third reading subunit is used for determining the oil smoke generation time according to the conversion time and the transmission duration of the smoke alarm information and reading the cooking temperature corresponding to the oil smoke generation time.
9. A cooking appliance, comprising:
a memory, a processor and an operation control program stored on the memory and executable on the processor, the operation control program, when executed by the processor, implementing the steps of the operation control method according to any one of claims 1 to 4;
and/or comprising an operation control device according to any one of claims 5 to 8.
10. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when executed, implements the steps of the operation control method according to any one of claims 1 to 4.
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| WO2003082064A1 (en) * | 2002-03-29 | 2003-10-09 | Yinglong Peng | Equably-heating cooking pan without lampblack for protecting environment |
| CN101336796A (en) * | 2007-08-17 | 2009-01-07 | 胡金高 | Automatic stir-fry cooking pan |
| CN107543217A (en) * | 2016-06-28 | 2018-01-05 | 佛山市顺德区美的电热电器制造有限公司 | Electric cooking pot and its control method and device |
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