CN111096653A - 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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- CN111096653A CN111096653A CN201811261766.XA CN201811261766A CN111096653A CN 111096653 A CN111096653 A CN 111096653A CN 201811261766 A CN201811261766 A CN 201811261766A CN 111096653 A CN111096653 A CN 111096653A
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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: responding to an instruction of a user for selecting any cooking menu, and determining a plurality of heating processes corresponding to the selected cooking menu; when any heating process is executed, the cooking temperature is collected, and the power of the heating process is regulated according to the change rate of the cooking temperature, so that the cooking temperature does not exceed the maximum temperature threshold corresponding to the preset heating process. According to the technical scheme, the cooking and heating process is refined, the cooking difference of various cookers is effectively overcome, and the cooking effect and the use experience of a user are improved.
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
The induction cooker is an important cooking appliance, and is widely popularized due to the advantages of simple control mode, diversified functions, separable pot body and heating panel, no open fire danger and the like.
The frying and baking function is one of the functions which are difficult to do for electromagnetic oven products, heating control is carried out according to fixed time and fixed power due to the fact that the frying and baking function is different in coupling degree between different cookers and electromagnetic coils, and therefore the heating effect of the fixed power on different cookers is different, and consistency of cooking effects cannot be guaranteed.
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: responding to an instruction of a user for selecting any cooking menu, and determining a plurality of heating processes corresponding to the selected cooking menu; when any heating process is executed, the cooking temperature is collected, and the power of the heating process is regulated according to the change rate of the cooking temperature, so that the cooking temperature does not exceed the maximum temperature threshold corresponding to the preset heating process.
According to the technical scheme, the plurality of heating processes corresponding to the selected cooking menu are determined by responding to an instruction of selecting any cooking menu by a user, the cooking menu is refined into a plurality of heating processes to be executed, and the cooking power is gradually refined and regulated on the basis of accurate temperature measurement and time control.
In addition, when any heating process is executed, the cooking temperature is collected, the power of the heating process is regulated according to the change rate of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, namely the cooking effect of any cooker is determined by combining two parameters of temperature and time, and the power is adjusted to enable the cooking effect to be close to an optimal cooking curve as far as possible.
In any of the above technical solutions, preferably, when executing any heating process, acquiring a cooking temperature and regulating and controlling power of the heating process according to a rate of change of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, specifically including: when the executed heating process is a preheating heating process, determining an edible oil volatilization temperature threshold corresponding to the preheating heating process; collecting cooking temperature according to a first preset time interval, and calculating the change rate of the cooking temperature; and when the change rate of the cooking temperature is detected to be greater than or equal to a first preset change rate, reducing the power of the preheating and heating process so that the cooking temperature does not exceed the volatilization temperature threshold of the edible oil.
In the technical scheme, the preheating process is used for preheating cold oil added into a cooker, the best effect is that the heating rate is fastest and no oil smoke is generated, and when the change rate of the cooking temperature is detected to be greater than or equal to a first preset change rate, the power of the preheating process is reduced, so that the cooking temperature does not exceed the volatilization temperature threshold of the edible oil, the oil smoke can be effectively avoided, and meanwhile, the oil temperature raising rate is maximally improved.
In any of the above technical solutions, preferably, when executing any heating process, acquiring a cooking temperature and regulating and controlling power of the heating process according to a rate of change of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, and specifically, the method further includes: when the executed heating process is a frying and frying heating process, determining a burnt temperature threshold corresponding to the frying and frying heating process; collecting cooking temperature according to a second preset time interval, and calculating the change rate of the cooking temperature; and when the change rate of the cooking temperature is detected to be larger than or equal to a second preset change rate, reducing the power of the frying and heating process so that the cooking temperature does not exceed the burnt temperature threshold.
In the technical scheme, the oil temperature is suddenly reduced due to the addition of food materials in the frying and frying heating process, at the moment, in order to improve the efficiency, the heating power needs to be further increased, but the local oil temperature is possibly uneven, in addition, the food is fried to be burnt or stuck due to the improvement of the power, and therefore when the change rate of the cooking temperature is detected to be larger than or equal to the second preset change rate, the power of the frying and frying heating process is reduced, so that the cooking temperature is not more than the burnt temperature threshold value, the effect difference of different cookers in the frying process is overcome, and the consistency of the cooking effect is improved.
In any of the above technical solutions, preferably, when executing any heating process, acquiring a cooking temperature and regulating and controlling power of the heating process according to a rate of change of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, and specifically, the method further includes: when the executed heating process is a uniform heating process, determining a paste pot temperature threshold corresponding to the uniform heating process; collecting cooking temperature according to a third preset time interval, and calculating the change rate of the cooking temperature; and when the change rate of the cooking temperature is detected to be greater than or equal to a third preset change rate, reducing the power of the uniform heating process so that the cooking temperature does not exceed the temperature threshold of the paste pot.
In the technical scheme, in the uniform heating process, the food is generally required to be kept warm so as to promote the food to be completely cooked without gelatinization, and when the change rate of the cooking temperature is detected to be greater than or equal to a third preset change rate, the power of the uniform heating process is reduced so that the cooking temperature does not exceed the temperature threshold of the pan, and the food can be ensured to be cooked well even if different pans are adopted for frying or frying.
In any of the above technical solutions, preferably, before determining a plurality of heating courses corresponding to the selected cooking menu, the method further includes: acquiring attribute information of food materials to be cooked; and adjusting the power-time curve of each heating process of the cooking menu according to the attribute information, wherein the attribute information comprises at least one of the type, weight, concentration and eating mouthfeel requirements of the food material to be cooked.
In the technical scheme, due to the fact that organization structures of different food materials are different, and in addition, material quantities of each cooking are different, the power time curve of each heating process of the cooking menu is adjusted according to the attribute information, the cooking effects of the food materials with different attribute information can be consistent, and the taste requirement and the nutrition requirement of a user are met.
According to an aspect of the second aspect of the present invention, there is provided an operation control device including: the cooking system comprises a determining unit, a control unit and a control unit, wherein the determining unit is used for responding to an instruction of selecting any cooking menu by a user and determining a plurality of heating processes corresponding to the selected cooking menu; and the control unit is used for acquiring the cooking temperature and regulating and controlling the power of the heating process according to the change rate of the cooking temperature when any heating process is executed, so that the cooking temperature does not exceed the maximum temperature threshold corresponding to the preset heating process.
According to the technical scheme, the plurality of heating processes corresponding to the selected cooking menu are determined by responding to an instruction of selecting any cooking menu by a user, the cooking menu is refined into a plurality of heating processes to be executed, and the cooking power is gradually refined and regulated on the basis of accurate temperature measurement and time control.
In addition, when any heating process is executed, the cooking temperature is collected, the power of the heating process is regulated according to the change rate of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, namely the cooking effect of any cooker is determined by combining two parameters of temperature and time, and the power is adjusted to enable the cooking effect to be close to an optimal cooking curve as far as possible.
In any of the above technical solutions, preferably, the control unit specifically includes: the first corresponding subunit is used for determining the edible oil volatilization temperature threshold corresponding to the preheating process when the executed heating process is the preheating process; the first calculating subunit is used for collecting the cooking temperature according to a first preset time interval and calculating the change rate of the cooking temperature; and the first power adjusting subunit is used for reducing the power of the preheating process when the change rate of the cooking temperature is detected to be greater than or equal to a first preset change rate, so that the cooking temperature does not exceed the volatilization temperature threshold of the edible oil.
In the technical scheme, the preheating process is used for preheating cold oil added into a cooker, the best effect is that the heating rate is fastest and no oil smoke is generated, and when the change rate of the cooking temperature is detected to be greater than or equal to a first preset change rate, the power of the preheating process is reduced, so that the cooking temperature does not exceed the volatilization temperature threshold of the edible oil, the oil smoke can be effectively avoided, and meanwhile, the oil temperature raising rate is maximally improved.
In any of the above technical solutions, preferably, the control unit further includes: the second corresponding subunit is used for determining a burnt temperature threshold corresponding to the frying and frying heating process when the executed heating process is the frying and frying heating process; the second calculating subunit is used for collecting the cooking temperature according to a second preset time interval and calculating the change rate of the cooking temperature; and the second power adjusting subunit is used for reducing the power of the frying and frying heating process when the change rate of the cooking temperature is detected to be greater than or equal to a second preset change rate, so that the cooking temperature does not exceed the burnt temperature threshold.
In the technical scheme, the oil temperature is suddenly reduced due to the addition of food materials in the frying and frying heating process, at the moment, in order to improve the efficiency, the heating power needs to be further increased, but the local oil temperature is possibly uneven, in addition, the food is fried to be burnt or stuck due to the improvement of the power, and therefore when the change rate of the cooking temperature is detected to be larger than or equal to the second preset change rate, the power of the frying and frying heating process is reduced, so that the cooking temperature is not more than the burnt temperature threshold value, the effect difference of different cookers in the frying process is overcome, and the consistency of the cooking effect is improved.
In any of the above technical solutions, preferably, the control unit further includes: the third corresponding subunit is used for determining a pan pasting temperature threshold corresponding to the uniform heating process when the executed heating process is the uniform heating process; the third calculation subunit is used for collecting the cooking temperature according to a third preset time interval and calculating the change rate of the cooking temperature; and the third power adjusting subunit is used for reducing the power of the uniform heating process when the change rate of the cooking temperature is detected to be greater than or equal to a third preset change rate, so that the cooking temperature does not exceed the temperature threshold of the pan pasting.
In the technical scheme, in the uniform heating process, the food is generally required to be kept warm so as to promote the food to be completely cooked without gelatinization, and when the change rate of the cooking temperature is detected to be greater than or equal to a third preset change rate, the power of the uniform heating process is reduced so that the cooking temperature does not exceed the temperature threshold of the pan, and the food can be ensured to be cooked well even if different pans are adopted for frying or frying.
In any of the above technical solutions, preferably, the method further includes: the cooking device comprises an acquisition unit, a processing unit and a control unit, wherein the acquisition unit is used for acquiring attribute information of food materials to be cooked; and the adjusting unit is used for adjusting the power-time curve of each heating process of the cooking menu according to the attribute information, wherein the attribute information comprises at least one of the type, weight, concentration and eating taste requirement of the food to be cooked.
In the technical scheme, due to the fact that organization structures of different food materials are different, and in addition, material quantities of each cooking are different, the power time curve of each heating process of the cooking menu is adjusted according to the attribute information, the cooking effects of the food materials with different attribute information can be consistent, and the taste requirement and the nutrition requirement of a user are met.
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 present invention;
fig. 4 shows a hardware configuration diagram of a cooking appliance according to another embodiment of the present invention;
fig. 5 shows a schematic flow diagram of an operation control method according to another embodiment of the present 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, responding to an instruction of a user selecting any cooking menu, and determining a plurality of heating processes corresponding to the selected cooking menu; and step S104, when any heating process is executed, acquiring the cooking temperature and regulating and controlling the power of the heating process according to the change rate of the cooking temperature so as to enable the cooking temperature not to exceed the maximum temperature threshold corresponding to the preset heating process.
According to the technical scheme, the plurality of heating processes corresponding to the selected cooking menu are determined by responding to an instruction of selecting any cooking menu by a user, the cooking menu is refined into a plurality of heating processes to be executed, and the cooking power is gradually refined and regulated on the basis of accurate temperature measurement and time control.
In addition, when any heating process is executed, the cooking temperature is collected, the power of the heating process is regulated according to the change rate of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, namely the cooking effect of any cooker is determined by combining two parameters of temperature and time, and the power is adjusted to enable the cooking effect to be close to an optimal cooking curve as far as possible.
In any of the above technical solutions, preferably, when executing any heating process, acquiring a cooking temperature and regulating and controlling power of the heating process according to a rate of change of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, specifically including: when the executed heating process is a preheating heating process, determining an edible oil volatilization temperature threshold corresponding to the preheating heating process; collecting cooking temperature according to a first preset time interval, and calculating the change rate of the cooking temperature; and when the change rate of the cooking temperature is detected to be greater than or equal to a first preset change rate, reducing the power of the preheating and heating process so that the cooking temperature does not exceed the volatilization temperature threshold of the edible oil.
In the technical scheme, the preheating process is used for preheating cold oil added into a cooker, the best effect is that the heating rate is fastest and no oil smoke is generated, and when the change rate of the cooking temperature is detected to be greater than or equal to a first preset change rate, the power of the preheating process is reduced, so that the cooking temperature does not exceed the volatilization temperature threshold of the edible oil, the oil smoke can be effectively avoided, and meanwhile, the oil temperature raising rate is maximally improved.
In any of the above technical solutions, preferably, when executing any heating process, acquiring a cooking temperature and regulating and controlling power of the heating process according to a rate of change of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, and specifically, the method further includes: when the executed heating process is a frying and frying heating process, determining a burnt temperature threshold corresponding to the frying and frying heating process; collecting cooking temperature according to a second preset time interval, and calculating the change rate of the cooking temperature; and when the change rate of the cooking temperature is detected to be larger than or equal to a second preset change rate, reducing the power of the frying and heating process so that the cooking temperature does not exceed the burnt temperature threshold.
In the technical scheme, the oil temperature is suddenly reduced due to the addition of food materials in the frying and frying heating process, at the moment, in order to improve the efficiency, the heating power needs to be further increased, but the local oil temperature is possibly uneven, in addition, the food is fried to be burnt or stuck due to the improvement of the power, and therefore when the change rate of the cooking temperature is detected to be larger than or equal to the second preset change rate, the power of the frying and frying heating process is reduced, so that the cooking temperature is not more than the burnt temperature threshold value, the effect difference of different cookers in the frying process is overcome, and the consistency of the cooking effect is improved.
In any of the above technical solutions, preferably, when executing any heating process, acquiring a cooking temperature and regulating and controlling power of the heating process according to a rate of change of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, and specifically, the method further includes: when the executed heating process is a uniform heating process, determining a paste pot temperature threshold corresponding to the uniform heating process; collecting cooking temperature according to a third preset time interval, and calculating the change rate of the cooking temperature; and when the change rate of the cooking temperature is detected to be greater than or equal to a third preset change rate, reducing the power of the uniform heating process so that the cooking temperature does not exceed the temperature threshold of the paste pot.
In the technical scheme, in the uniform heating process, the food is generally required to be kept warm so as to promote the food to be completely cooked without gelatinization, and when the change rate of the cooking temperature is detected to be greater than or equal to a third preset change rate, the power of the uniform heating process is reduced so that the cooking temperature does not exceed the temperature threshold of the pan, and the food can be ensured to be cooked well even if different pans are adopted for frying or frying.
In any of the above technical solutions, preferably, before determining a plurality of heating courses corresponding to the selected cooking menu, the method further includes: acquiring attribute information of food materials to be cooked; and adjusting the power-time curve of each heating process of the cooking menu according to the attribute information, wherein the attribute information comprises at least one of the type, weight, concentration and eating mouthfeel requirements of the food material to be cooked.
In the technical scheme, due to the fact that organization structures of different food materials are different, and in addition, material quantities of each cooking are different, the power time curve of each heating process of the cooking menu is adjusted according to the attribute information, the cooking effects of the food materials with different attribute information can be consistent, and the taste requirement and the nutrition requirement of a user are met.
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, configured to determine, in response to an instruction of a user to select any one of the cooking menus, a plurality of heating courses corresponding to the selected cooking menu; the control unit 204 is configured to, when executing any one heating process, acquire a cooking temperature and regulate and control power of the heating process according to a change rate of the cooking temperature, so that the cooking temperature does not exceed a maximum temperature threshold corresponding to a preset heating process.
According to the technical scheme, the plurality of heating processes corresponding to the selected cooking menu are determined by responding to an instruction of selecting any cooking menu by a user, the cooking menu is refined into a plurality of heating processes to be executed, and the cooking power is gradually refined and regulated on the basis of accurate temperature measurement and time control.
In addition, when any heating process is executed, the cooking temperature is collected, the power of the heating process is regulated according to the change rate of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, namely the cooking effect of any cooker is determined by combining two parameters of temperature and time, and the power is adjusted to enable the cooking effect to be close to an optimal cooking curve as far as possible.
In any of the above technical solutions, preferably, the control unit 204 specifically includes: the first corresponding subunit 2042 is configured to determine an edible oil volatilization temperature threshold corresponding to the preheating process when the executed heating process is the preheating process; the first calculating subunit 2046 is configured to collect cooking temperatures according to a first preset time interval, and calculate a rate of change of the cooking temperatures; and the first power adjusting subunit 2048 is configured to, when it is detected that the change rate of the cooking temperature is greater than or equal to a first preset change rate, reduce the power of the preheating process, so that the cooking temperature does not exceed the volatile temperature threshold of the edible oil.
In the technical scheme, the preheating process is used for preheating cold oil added into a cooker, the best effect is that the heating rate is fastest and no oil smoke is generated, and when the change rate of the cooking temperature is detected to be greater than or equal to a first preset change rate, the power of the preheating process is reduced, so that the cooking temperature does not exceed the volatilization temperature threshold of the edible oil, the oil smoke can be effectively avoided, and meanwhile, the oil temperature raising rate is maximally improved.
In any of the above technical solutions, preferably, the control unit 204 further includes: a second corresponding subunit 2048, configured to determine a scorched temperature threshold corresponding to the frying and heating process when the executed heating process is the frying and heating process; the second calculating subunit 20410 is configured to collect the cooking temperature according to a second preset time interval, and calculate a change rate of the cooking temperature; the second power adjusting subunit 20412 is configured to, when it is detected that the change rate of the cooking temperature is greater than or equal to a second preset change rate, decrease the power of the frying and heating process so that the cooking temperature does not exceed the burnt temperature threshold.
In the technical scheme, the oil temperature is suddenly reduced due to the addition of food materials in the frying and frying heating process, at the moment, in order to improve the efficiency, the heating power needs to be further increased, but the local oil temperature is possibly uneven, in addition, the food is fried to be burnt or stuck due to the improvement of the power, and therefore when the change rate of the cooking temperature is detected to be larger than or equal to the second preset change rate, the power of the frying and frying heating process is reduced, so that the cooking temperature is not more than the burnt temperature threshold value, the effect difference of different cookers in the frying process is overcome, and the consistency of the cooking effect is improved.
In any of the above technical solutions, preferably, the control unit 204 further includes: a third corresponding subunit 20414, configured to determine, when the executed heating process is the uniform heating process, a pan pasting temperature threshold corresponding to the uniform heating process; the third calculating subunit 20416 is configured to collect the cooking temperature according to a third preset time interval, and calculate a change rate of the cooking temperature; and a third power adjusting subunit 20418, configured to, when it is detected that the change rate of the cooking temperature is greater than or equal to a third preset change rate, reduce the power of the uniform heating process, so that the cooking temperature does not exceed the pan pasting temperature threshold.
In the technical scheme, in the uniform heating process, the food is generally required to be kept warm so as to promote the food to be completely cooked without gelatinization, and when the change rate of the cooking temperature is detected to be greater than or equal to a third preset change rate, the power of the uniform heating process is reduced so that the cooking temperature does not exceed the temperature threshold of the pan, and the food can be ensured to be cooked well even if different pans are adopted for frying or frying.
In any of the above technical solutions, preferably, the method further includes: an obtaining unit 206, configured to obtain attribute information of a food material to be cooked; the adjusting unit 208 is configured to adjust a power-time curve of each heating process of the cooking menu according to attribute information, where the attribute information includes at least one of a type, a weight, a concentration, and an eating mouth feel requirement of the food material to be cooked.
In the technical scheme, due to the fact that organization structures of different food materials are different, and in addition, material quantities of each cooking are different, the power time curve of each heating process of the cooking menu is adjusted according to the attribute information, the cooking effects of the food materials with different attribute information can be consistent, and the taste requirement and the nutrition requirement of a user are met.
Example three:
fig. 3 shows a schematic block diagram of a cooking appliance according to an embodiment of the present invention.
Fig. 4 shows a hardware configuration diagram of a cooking appliance according to another embodiment of the present invention.
Fig. 5 shows a schematic flow diagram of an operation control method according to another embodiment of the present invention.
The operation control scheme according to the present invention will be specifically described below with reference to fig. 3 to 5.
As shown in fig. 3, a cooking appliance 300 according to an embodiment of the present invention includes: such as the operation control device 200 shown in fig. 2.
The operation control device 200 may be an MCU, a CPU, a DSP, a single chip, an embedded device, and the like, the determination unit 202 may include a general-purpose interface, an encoder, a decoder, and the like, the control unit 204 may include a memory, a logic calculation device, a power control circuit, and the like, the acquisition unit 206 may include an optical sensor, a communication interface, a weighing unit, a control panel, a liquid level detector, and the like, and the adjustment unit 208 includes an editable memory.
As shown in fig. 4, the cooking appliance according to the embodiment of the present invention needs to have the following hardware device conditions:
first, it is desirable to have a control MCU 400, where the MCU 400 has a system clock 402 that can be accurately timed and controlled.
Secondly, a set of accurate temperature measurement module 404 is needed, wherein the accurate temperature measurement module 404 for three-point or multi-point test is used, so that the temperature change condition (namely the change rate of cooking temperature) at the bottom of the pot can be systematically and comprehensively known, and the temperature value representing the current cooking stage can be obtained through an accurate temperature measurement algorithm.
Moreover, a set of heating control module 406 is needed, so that cooking and heating of the cookware and the food can be realized.
The MCU 400 is not only simple as a processing clock, but the whole algorithm needs the MCU 400, on one hand, to perform accurate timing, and on the other hand, to process the temperature data sampled by the temperature measurement module 404 and determine a representative temperature value (denoted as cooking temperature), and the operation control method is applied to control the heating control module 406 according to the relationship between the representative temperature value and time.
As shown in fig. 5, the execution process of the operation control method according to the present invention includes a plurality of heating processes, and the following description will specifically take the control process of the nth heating process as an example: step S502, when the nth heating process is executed, determining a lower temperature threshold and an upper temperature threshold corresponding to the nth heating process (namely, a maximum temperature threshold corresponding to each heating process); step S504, when detecting that the cumulative duration of the nth heating process is greater than the preset duration, judging whether the cooking temperature is greater than or equal to a lower temperature limit threshold, if so, executing step S506, and if not, executing step S508; step S506, determining whether the change rate of the cooking temperature is greater than or equal to a preset change rate, if so, performing step S510, and if not, performing step S512; step S508, the power of the nth heating process is improved unchanged; step S510, reducing the power of the nth heating process to control the cooking temperature not to exceed the upper temperature limit threshold; step S512, the power of the nth heating process is kept unchanged.
Example four:
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: responding to an instruction of a user for selecting any cooking menu, and determining a plurality of heating processes corresponding to the selected cooking menu; when any heating process is executed, the cooking temperature is collected, and the power of the heating process is regulated according to the change rate of the cooking temperature, so that the cooking temperature does not exceed the maximum temperature threshold corresponding to the preset heating process.
According to the technical scheme, the plurality of heating processes corresponding to the selected cooking menu are determined by responding to an instruction of selecting any cooking menu by a user, the cooking menu is refined into a plurality of heating processes to be executed, and the cooking power is gradually refined and regulated on the basis of accurate temperature measurement and time control.
In addition, when any heating process is executed, the cooking temperature is collected, the power of the heating process is regulated according to the change rate of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, namely the cooking effect of any cooker is determined by combining two parameters of temperature and time, and the power is adjusted to enable the cooking effect to be close to an optimal cooking curve as far as possible.
In any of the above technical solutions, preferably, when executing any heating process, acquiring a cooking temperature and regulating and controlling power of the heating process according to a rate of change of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, specifically including: when the executed heating process is a preheating heating process, determining an edible oil volatilization temperature threshold corresponding to the preheating heating process; collecting cooking temperature according to a first preset time interval, and calculating the change rate of the cooking temperature; and when the change rate of the cooking temperature is detected to be greater than or equal to a first preset change rate, reducing the power of the preheating and heating process so that the cooking temperature does not exceed the volatilization temperature threshold of the edible oil.
In the technical scheme, the preheating process is used for preheating cold oil added into a cooker, the best effect is that the heating rate is fastest and no oil smoke is generated, and when the change rate of the cooking temperature is detected to be greater than or equal to a first preset change rate, the power of the preheating process is reduced, so that the cooking temperature does not exceed the volatilization temperature threshold of the edible oil, the oil smoke can be effectively avoided, and meanwhile, the oil temperature raising rate is maximally improved.
In any of the above technical solutions, preferably, when executing any heating process, acquiring a cooking temperature and regulating and controlling power of the heating process according to a rate of change of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, and specifically, the method further includes: when the executed heating process is a frying and frying heating process, determining a burnt temperature threshold corresponding to the frying and frying heating process; collecting cooking temperature according to a second preset time interval, and calculating the change rate of the cooking temperature; and when the change rate of the cooking temperature is detected to be larger than or equal to a second preset change rate, reducing the power of the frying and heating process so that the cooking temperature does not exceed the burnt temperature threshold.
In the technical scheme, the oil temperature is suddenly reduced due to the addition of food materials in the frying and frying heating process, at the moment, in order to improve the efficiency, the heating power needs to be further increased, but the local oil temperature is possibly uneven, in addition, the food is fried to be burnt or stuck due to the improvement of the power, and therefore when the change rate of the cooking temperature is detected to be larger than or equal to the second preset change rate, the power of the frying and frying heating process is reduced, so that the cooking temperature is not more than the burnt temperature threshold value, the effect difference of different cookers in the frying process is overcome, and the consistency of the cooking effect is improved.
In any of the above technical solutions, preferably, when executing any heating process, acquiring a cooking temperature and regulating and controlling power of the heating process according to a rate of change of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, and specifically, the method further includes: when the executed heating process is a uniform heating process, determining a paste pot temperature threshold corresponding to the uniform heating process; collecting cooking temperature according to a third preset time interval, and calculating the change rate of the cooking temperature; and when the change rate of the cooking temperature is detected to be greater than or equal to a third preset change rate, reducing the power of the uniform heating process so that the cooking temperature does not exceed the temperature threshold of the paste pot.
In the technical scheme, in the uniform heating process, the food is generally required to be kept warm so as to promote the food to be completely cooked without gelatinization, and when the change rate of the cooking temperature is detected to be greater than or equal to a third preset change rate, the power of the uniform heating process is reduced so that the cooking temperature does not exceed the temperature threshold of the pan, and the food can be ensured to be cooked well even if different pans are adopted for frying or frying.
In any of the above technical solutions, preferably, before determining a plurality of heating courses corresponding to the selected cooking menu, the method further includes: acquiring attribute information of food materials to be cooked; and adjusting the power-time curve of each heating process of the cooking menu according to the attribute information, wherein the attribute information comprises at least one of the type, weight, concentration and eating mouthfeel requirements of the food material to be cooked.
In the technical scheme, due to the fact that organization structures of different food materials are different, and in addition, material quantities of each cooking are different, the power time curve of each heating process of the cooking menu is adjusted according to the attribute information, the cooking effects of the food materials with different attribute information can be consistent, and the taste requirement and the nutrition requirement of a user are met.
The technical scheme of the invention is explained in detail by combining the attached drawings, and the invention provides an operation control method, an operation control device, a cooking appliance and a computer readable storage medium. In addition, when any heating process is executed, the cooking temperature is collected, the power of the heating process is regulated according to the change rate of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, namely the cooking effect of any cooker is determined by combining two parameters of temperature and time, and the power is adjusted to enable the cooking effect to be close to an optimal cooking curve as far as possible.
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 instructions associated with hardware, and the programs may be stored in a computer-readable storage medium, which 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, magnetic disk, magnetic tape, or magnetic tape, Or any other medium which can be used to carry or store data and which can be read by a computer.
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 (12)
1. An operation control method characterized by comprising:
responding to an instruction of a user for selecting any cooking menu, and determining a plurality of heating processes corresponding to the selected cooking menu;
and when any one heating process is executed, collecting cooking temperature and regulating and controlling the power of the heating process according to the change rate of the cooking temperature so as to enable the cooking temperature not to exceed a preset maximum temperature threshold corresponding to the heating process.
2. The operation control method according to claim 1, wherein, when any one of the heating processes is executed, acquiring a cooking temperature and regulating and controlling power of the heating process according to a change rate of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, specifically comprising:
when the executed heating process is a preheating heating process, determining an edible oil volatilization temperature threshold corresponding to the preheating heating process;
collecting the cooking temperature according to a first preset time interval, and calculating the change rate of the cooking temperature;
and when the change rate of the cooking temperature is detected to be greater than or equal to a first preset change rate, reducing the power of the preheating and heating process so that the cooking temperature does not exceed the edible oil volatilization temperature threshold.
3. The operation control method according to claim 1, wherein when any one of the heating processes is executed, a cooking temperature is collected and power of the heating process is regulated according to a rate of change of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, and specifically, the method further comprises:
when the executed heating process is a frying and frying heating process, determining a burnt temperature threshold corresponding to the frying and frying heating process;
collecting the cooking temperature according to a second preset time interval, and calculating the change rate of the cooking temperature;
when the change rate of the cooking temperature is detected to be larger than or equal to a second preset change rate, reducing the power of the frying and heating process so that the cooking temperature does not exceed the burnt temperature threshold value.
4. The operation control method according to claim 1, wherein when any one of the heating processes is executed, a cooking temperature is collected and power of the heating process is regulated according to a rate of change of the cooking temperature, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process, and specifically, the method further comprises:
when the executed heating process is a uniform heating process, determining a pan pasting temperature threshold corresponding to the uniform heating process;
collecting the cooking temperature according to a third preset time interval, and calculating the change rate of the cooking temperature;
and when the change rate of the cooking temperature is detected to be greater than or equal to a third preset change rate, reducing the power of the uniform heating process so that the cooking temperature does not exceed the temperature threshold of the paste pot.
5. The operation control method according to any one of claims 1 to 4, further comprising, before determining a plurality of heating courses corresponding to the selected cooking menu:
acquiring attribute information of food materials to be cooked;
adjusting a power-time curve for each heating session of the cooking menu according to the attribute information,
wherein the attribute information comprises at least one of the type, weight, concentration and eating mouthfeel requirements of the food material to be cooked.
6. An operation control device characterized by comprising:
the cooking system comprises a determining unit, a control unit and a control unit, wherein the determining unit is used for responding to an instruction of a user for selecting any cooking menu and determining a plurality of heating processes corresponding to the selected cooking menu;
and the control unit is used for acquiring the cooking temperature and regulating and controlling the power of the heating process according to the change rate of the cooking temperature when any one heating process is executed, so that the cooking temperature does not exceed a preset maximum temperature threshold corresponding to the heating process.
7. The operation control device according to claim 6, wherein the control unit specifically includes:
the first corresponding subunit is used for determining an edible oil volatilization temperature threshold corresponding to the preheating process when the executed heating process is the preheating process;
the first calculating subunit is used for collecting the cooking temperature according to a first preset time interval and calculating the change rate of the cooking temperature;
and the first power adjusting subunit is used for reducing the power of the preheating process when the change rate of the cooking temperature is detected to be greater than or equal to a first preset change rate, so that the cooking temperature does not exceed the edible oil volatilization temperature threshold.
8. The operation control device according to claim 6, wherein the control unit specifically further includes:
the second corresponding subunit is used for determining a burnt temperature threshold corresponding to the frying and frying heating process when the executed heating process is the frying and frying heating process;
the second calculating subunit is used for collecting the cooking temperature according to a second preset time interval and calculating the change rate of the cooking temperature;
and the second power adjusting subunit is used for reducing the power of the frying and heating process when the change rate of the cooking temperature is detected to be greater than or equal to a second preset change rate, so that the cooking temperature does not exceed the burnt temperature threshold.
9. The operation control device according to claim 6, wherein the control unit specifically further includes:
the third corresponding subunit is used for determining a pan pasting temperature threshold corresponding to the uniform heating process when the executed heating process is the uniform heating process;
the third calculation subunit is used for collecting the cooking temperature according to a third preset time interval and calculating the change rate of the cooking temperature;
and the third power adjusting subunit is used for reducing the power of the uniform heating process when the change rate of the cooking temperature is detected to be greater than or equal to a third preset change rate, so that the cooking temperature does not exceed the temperature threshold of the paste pot.
10. The operation control device according to any one of claims 6 to 9, characterized by further comprising:
the cooking device comprises an acquisition unit, a processing unit and a control unit, wherein the acquisition unit is used for acquiring attribute information of food materials to be cooked;
an adjusting unit for adjusting a power-time curve of each heating process of the cooking menu according to the attribute information,
wherein the attribute information comprises at least one of the type, weight, concentration and eating mouthfeel requirements of the food material to be cooked.
11. 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 5;
and/or comprising an operation control device according to any one of claims 6 to 10.
12. 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 5.
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| CN201811261766.XA CN111096653A (en) | 2018-10-26 | 2018-10-26 | Operation control method, device, cooking appliance and computer readable storage medium |
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| CN201811261766.XA CN111096653A (en) | 2018-10-26 | 2018-10-26 | Operation control method, device, cooking appliance and computer readable storage medium |
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