CN111297208A - Method for calculating temperature of inner surface of cooking utensil under condition of no temperature sensor working - Google Patents

Abstract

A method for calculating the temperature of the inner surface of a cooking utensil without a temperature sensor, when no contents are placed in the cooking utensil arranged on a cooking device, the inner surface of the cooking utensil is directly heated to a target temperature T_TargetCalculating the required heating time X, and presetting the initial temperature interval of heating as T by the central controller in the step one₁～T₂Entering the step two; step two, setting a target temperature value T by a user_TargetEntering the third step; step three, the central controller selects an end point value and a middle value, T, of the initial temperature interval₁、T_InAnd T₂Entering the step four; step four, the heating period number K is 1, and the time of each heating period is 1 second; entering the step five; step five, respectively calculating theoretical temperature values for the two end point values and the intermediate value: t is_{Theory 1}、T_{Middle theory of disease}And T_{Theory 2}And entering the step six. The invention has the characteristic of accurate control.

Description

Method for calculating temperature of inner surface of cooking utensil under condition of no temperature sensor working

Technical Field

The invention relates to a method for calculating the temperature of the inner surface of a cooking utensil under the condition of no temperature sensor.

Background

Chinese patent document No. CN 108983837a discloses a cooking temperature adjusting method of an electric cooker in 2018, 12 and 11 months, which comprises the following steps: detecting the bottom temperature of an inner pot in the electric cooker through a temperature sensor arranged at the bottom of the electric cooker every time the electric cooker cooks; storing a plurality of bottom temperature values when food cooked by the electric cooker is boiled, and calculating a bottom temperature average value of the inner pot according to the plurality of bottom temperature values; comparing the bottom temperature average value obtained by calculation when the electric cooker cooks currently with the bottom temperature average value obtained by calculation for the first time, and judging the fitting condition of the temperature sensor arranged at the bottom of the electric cooker and the inner pot according to the comparison result; and adjusting the initial set temperature of the electric cooker after cooking is finished according to the attaching condition. When the electric cooker with the temperature sensor works, the temperature measurement is not accurate enough, so that the subsequent cooking cannot be accurately controlled and needs to be improved.

Disclosure of Invention

The invention aims to provide a method for calculating the temperature of the inner surface of a cooking utensil under the condition of no temperature sensor, which is accurate in control and overcomes the defects in the prior art.

A method for calculating the temperature of the inner surface of a cooking utensil without a temperature sensor is characterized in that when the inner surface of the cooking utensil arranged on a cooking device is not filled with contents, the inner surface of the cooking utensil is directly heated to a target temperature T_TargetIn time, the required heating time X is calculated,

step one, presetting an initial temperature interval of T when heating by a central controller₁～T₂Entering the step two;

step two, setting a target temperature value T by a user_TargetEntering the third step;

step three, the central controller selects the initialEnd and middle values of the temperature interval, T₁、T_InAnd T₂Entering the step four;

step four, the heating period number K is 1, and the time of each heating period is 1 second; entering the step five;

step five, respectively calculating theoretical temperature values for the two end point values and the intermediate value: t is_{Theory 1}、T_{Middle theory of disease}And T_{Theory 2}Entering a sixth step;

step six, the central controller compares the target temperature value T_TargetAnd intermediate theoretical temperature value T_{Middle theory of disease}Entering the step seven;

step seven, when T is reached_{Middle theory of disease}≥T_TargetIf so, entering the step eight, otherwise, entering the step sixteen;

step eight, when T is reached_{Theory 1}+10℃≥T_{Middle theory of disease}And T_{Middle theory of disease}+10℃≥T_{Theory 2}If so, entering a fourteenth step, otherwise, entering a ninth step;

step nine, calculating theoretical maintenance work, and entering step ten;

step ten, the heating period number K is K +1, and the step eleven is carried out;

step eleven, respectively calculating corrected temperature values for the two end point values and the intermediate value: t is_{1 correction}、T_{Correction in}And T_{2 correction}Entering the step twelve;

step twelve, the central controller compares the intermediate corrected temperature value T_{Correction in}Correcting temperature value T with two endpoints_{1 correction}And T_{2 correction}Entering step thirteen;

step thirteen, when T_{1 correction}+10℃≥T_{Correction in}And T_{Correction in}+10℃≥T_{2 correction}If so, entering the nineteenth step, otherwise, entering the eighteenth step;

step fourteen, outputting a heating period number K;

step fifteen, the heating period number K is equal to K +1, and the step five is carried out;

sixthly, entering the step fifteen after a heating period;

seventhly, entering the step eleven when the heating period number K is equal to K + 1;

eighteen, after a heating period, entering seventeen;

nineteen, outputting a heating period number K;

and in the fourteen step or nineteen step, the output heating period number K is the required heating time X, and the unit is second.

Further, said T_{Theory 1}、T_{Middle theory of disease}And T_{Theory 2}And T_{1 correction}、T_{Correction in}And T_{2 correction}The calculation formula of (2) is as follows:

T_{i inner surface}＝(W_{i current}–Q_{i Current Heat dissipation})/C_{i appliances}+T_{i anterior internal table}，

Wherein i is 1 theory, middle theory, 2 theory, 1 correction, middle correction and 2 correction;

W_{i current}Is the current work provided by the cooking appliance to the cooking appliance during the current heating cycle,

W_{i current}＝P_{i current}*Z_{i current}，W_{i current}The unit of (a) is J;

P_{i current}Is the current power, P, in the current heating cycle_{i current}Is determined by the input end or the selection end of the cooking appliance;

Z_{i current}For cooking time of the current heating cycle, Z_{i current}Defaulting to 1 second, and calculating by taking each 1 second as a heating period;

Q_{i Current Heat dissipation}For the current total heat dissipated in the current heating cycle, Q_{i Current Heat dissipation}The unit of (a) is J,

Q_{i Current Heat dissipation}＝Q_{i Current Heat loss}+Q_{Icurrent appliance powder}；

Q_{i Current Heat loss}Heat loss of heat source, Q, corresponding to current work provided to cooking appliance by cooking device in current heating cycle_{i Current Heat loss}The unit of (a) is J,

Q_{i Current Heat loss}＝P_{i heat loss}*Z_{i current}，

P_{i heat loss}A preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance; p_{i heat loss}The unit of (a) is J/sec;

Q_{icurrent appliance powder}For the heat dissipated by the cooking appliance during the current heating cycle, Q_{i current powder of stir-fried food}The unit of (a) is J,

Q_{icurrent appliance powder}＝P_{Powder for instrument i}*Z_{i current}，

P_{Powder for instrument i}For the heat-dissipating power of the cooking appliance in the current heating cycle, P_{Powder for instrument i}The unit of (a) is J/sec,

P_{powder for instrument i}＝N_{i appliances}*T_{i anterior internal table}，

N_{i appliances}Is the heat dissipation coefficient of the cooking utensil, and N is obtained when the temperature of the sensor is 0-220 DEG C_{i appliances}The value range of (A) is 0.1-20J/(° C second);

T_{i anterior internal table}T of the last heating period before the current heating period_{i inner surface}(ii) a When the calculation is from the beginning of the first heating cycle, T_{i anterior internal table}For the initial temperature T of the cooking appliance obtained by the sensor of the cooking appliance_i0，T_{i anterior internal table}And T_i0The units of (a) are respectively;

C_{i appliances}In order to be the thermal capacity of the cooking appliance,

C_{i appliances}＝B_{i appliances}*M_{i appliances}，C_{i appliances}In J/DEG C;

B_{i appliances}Specific heat capacity of cooking utensil, B_{i appliances}The unit of (c) is J/(g ℃); b is_{i appliances}The preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance,

M_{i appliances}Mass of cooking utensil, M_{i appliances}The unit is g; m_{i appliances}Typically provided by the manufacturer of the cooking appliance.

Further, step nine, when the inner surface of the cooking utensil is heated to the target temperatureT_TargetWhen provided to a cooking appliance by a cooking appliance, it is necessary to maintain the inner surface of the cooking appliance at a target temperature T_TargetThe regular work of the hour, called maintenance work of theory, is W_{Maintenance of}＝T_Target*N_{i appliances}/(1-P_{i heat loss}/P_{i current})。

The invention aims to heat the inner surface of a cooking utensil to a target temperature T_TargetBy adopting the technical scheme, the calculated heating time X is very close to or even the same as the time for actually heating the inner surface of the cooking utensil to the target temperature, so that the defect that the temperature measurement of the temperature sensor used for the cooking utensil at present is not accurate enough can be greatly overcome.

In conclusion, the invention has the characteristic of accurate control.

Drawings

Fig. 1 is a control flow chart according to an embodiment of the invention.

Detailed Description

The invention is further described with reference to the following figures and examples.

Referring to fig. 1, the method for calculating the inner surface temperature of a cooking utensil without a temperature sensor directly heats the inner surface of the cooking utensil to a target temperature T when the cooking utensil provided on a cooking apparatus is not filled with contents_TargetIn time, the required heating time X is calculated,

step one, presetting an initial temperature interval of T when heating by a central controller₁～T₂Entering the step two;

step two, setting a target temperature value T by a user_TargetEntering the third step;

step three, the central controller selects an end point value and a middle value, T, of the initial temperature interval₁、T_InAnd T₂Entering the step four;

step four, the heating period number K is 1, and the time of each heating period is 1 second; entering the step five;

step five, respectively calculating theoretical temperature values for the two end point values and the intermediate value: t is_{Theory 1}、T_{Middle theory of disease}And T_{Theory 2}Entering a sixth step;

step six, the central controller compares the target temperature value T_TargetAnd intermediate theoretical temperature value T_{Middle theory of disease}Entering the step seven;

step seven, when T is reached_{Middle theory of disease}≥T_TargetIf so, entering the step eight, otherwise, entering the step sixteen;

step eight, when T is reached_{Theory 1}+10℃≥T_{Middle theory of disease}And T_{Middle theory of disease}+10℃≥T_{Theory 2}If so, entering a fourteenth step, otherwise, entering a ninth step;

step nine, calculating theoretical maintenance work, and entering step ten;

step ten, the heating period number K is K +1, and the step eleven is carried out;

step eleven, respectively calculating corrected temperature values for the two end point values and the intermediate value: t is_{1 correction}、T_{Correction in}And T_{2 correction}Entering the step twelve;

step twelve, the central controller compares the intermediate corrected temperature value T_{Correction in}Correcting temperature value T with two endpoints_{1 correction}And T_{2 correction}Entering step thirteen;

step thirteen, when T_{1 correction}+10℃≥T_{Correction in}And T_{Correction in}+10℃≥T_{2 correction}If so, entering the nineteenth step, otherwise, entering the eighteenth step;

step fourteen, outputting a heating period number K;

step fifteen, the heating period number K is equal to K +1, and the step five is carried out;

sixthly, entering the step fifteen after a heating period;

seventhly, entering the step eleven when the heating period number K is equal to K + 1;

eighteen, after a heating period, entering seventeen;

nineteen, outputting a heating period number K;

and in the fourteen step or nineteen step, the output heating period number K is the required heating time X, and the unit is second.

Further, said T_{Theory 1}、T_{Middle theory of disease}And T_{Theory 2}And T_{1 correction}、T_{Correction in}And T_{2 correction}The calculation formula of (2) is as follows:

T_{i inner surface}＝(W_{i current}–Q_{i Current Heat dissipation})/C_{i appliances}+T_{i anterior internal table}，

Wherein i is 1 theory, middle theory, 2 theory, 1 correction, middle correction and 2 correction;

W_{i current}Is the current work provided by the cooking appliance to the cooking appliance during the current heating cycle,

W_{i current}＝P_{i current}*Z_{i current}，W_{i current}The unit of (a) is J;

P_{i current}Is the current power, P, in the current heating cycle_{i current}Is determined by the input end or the selection end of the cooking appliance;

Z_{i current}For cooking time of the current heating cycle, Z_{i current}Defaulting to 1 second, and calculating by taking each 1 second as a heating period;

Q_{i Current Heat dissipation}For the current total heat dissipated in the current heating cycle, Q_{i Current Heat dissipation}The unit of (a) is J,

Q_{i Current Heat dissipation}＝Q_{i Current Heat loss}+Q_{Icurrent appliance powder}；

Q_{i Current Heat loss}Heat loss of heat source, Q, corresponding to current work provided to cooking appliance by cooking device in current heating cycle_{i Current Heat loss}The unit of (a) is J,

Q_{i Current Heat loss}＝P_{i heat loss}*Z_{i current}，

P_{i heat loss}A preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance; p_{i heat loss}The unit of (a) is J/sec;

Q_{icurrent appliance powder}For the heat dissipated by the cooking appliance during the current heating cycle, Q_{i current powder of stir-fried food}Has the unit ofJ，

Q_{Icurrent appliance powder}＝P_{Powder for instrument i}*Z_{i current}，

P_{Powder for instrument i}For the heat-dissipating power of the cooking appliance in the current heating cycle, P_{Powder for instrument i}The unit of (a) is J/sec,

P_{powder for instrument i}＝N_{i appliances}*T_{i anterior internal table}，

N_{i appliances}Is the heat dissipation coefficient of the cooking utensil, and N is obtained when the temperature of the sensor is 0-220 DEG C_{i appliances}The value range of (A) is 0.1-20J/(° C second);

T_{i anterior internal table}T of the last heating period before the current heating period_{i inner surface}(ii) a When the calculation is from the beginning of the first heating cycle, T_{i anterior internal table}For the initial temperature T of the cooking appliance obtained by the sensor of the cooking appliance_i0，T_{i anterior internal table}And T_i0The units of (a) are respectively;

C_{i appliances}In order to be the thermal capacity of the cooking appliance,

C_{i appliances}＝B_{i appliances}*M_{i appliances}，C_{i appliances}In J/DEG C;

B_{i appliances}Specific heat capacity of cooking utensil, B_{i appliances}The unit of (c) is J/(g ℃); b is_{i appliances}The preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance,

M_{i appliances}Mass of cooking utensil, M_{i appliances}The unit is g; m_{i appliances}Typically provided by the manufacturer of the cooking appliance.

Step nine, when the inner surface of the cooking utensil is heated to the target temperature T_TargetWhen provided to a cooking appliance by a cooking appliance, it is necessary to maintain the inner surface of the cooking appliance at a target temperature T_TargetThe regular work of the hour, called maintenance work of theory, is W_{Maintenance of}＝T_Target*N_{i appliances}/(1-P_{i heat loss}/P_{i current})。

In the present embodiment, 1) the current power P provided to the cooking appliance by the cooking apparatus is set_{i current}2000J/s; 2) setting a loss rate of current work provided to the cooking appliance by the cooking apparatus to a current power P_{i current}10% of the total amount of cooking equipment, the rate of wear of the cooking equipment being provided by the manufacturer of the cooking equipment; 3) setting the initial temperature range of 20-60 deg.c during heating, i.e. T₁＝20℃，T₂60 ℃ is set; thus, T_In＝(T₁+T₂) 40 ℃ under the condition of a/2; 4) target temperature value T set by user_TargetIs 120 ℃; n is a radical of_{i appliances}The value of (a) is 7J/(° C second); 5) mass M of cooking utensil_ImplementIs 800 g; 6) specific heat capacity B of cooking utensil_ImplementThe temperature was 1J/(g ℃ C.). The above 1) to 6) can be input or selected by the central controller.

Then, using endpoint value T₁The theoretical temperature value was calculated at 20 ℃.

Heat loss P of heat source of cooking utensil_{1 heat loss}2000J/sec 0.1J/sec 200J/sec,

now, the current temperature T of the inner surface temperature of the cooking utensil after the cooking utensil starts to work for the first second_{1 inner surface}。

T_{1 inner surface}＝(W_{1 Current of}–Q_{1 Current Heat dissipation})/C_{1 apparatus}+T_{1 anterior internal Table}；

Due to the first heating cycle, T_{1 anterior internal Table}＝20℃；

P_{1 appliance powder}＝N_{1 apparatus}*T_{1 anterior internal Table}7J/(° c) 20 ℃ ═ 140J/sec;

Q_{1 Current Heat loss}＝P_{1 heat loss}*Z_{1 Current of}，Z_{1 Current of}Is 1 second;

Q_{1 Current appliance powder}＝P_{1 appliance powder}*Z_{1 Current of}；

Q_{1 Current Heat dissipation}＝Q_{1 Current Heat loss}+Q_{1 Current appliance powder}200J/sec 1 sec + 140J/sec 1 sec 340J;

W_{1 Current of}＝P_{1 Current of}*Z_{1 Current of}；

W_{1 Current of}2000J/sec 1 sec 2000J;

C_{1 apparatus}＝B_{1 apparatus}*M_{1 apparatus}＝800g*1J/(g℃)＝800J/℃；

T_{1 inner surface}＝(W_{1 Current of}–Q_{1 Current Heat dissipation})/C_{1 apparatus}+T_{1 anterior internal Table}＝(2000J-340J)/800J/℃+20℃

＝22.075℃。

The second heating cycle is calculated next, with T_{1 anterior internal Table}＝22.075℃；

P_{1 appliance powder}＝N_{1 apparatus}*T_{1 anterior internal Table}7J/(° c) 22.075 ℃ 154.525J/sec;

Q_{i Current Heat loss}＝P_{i heat loss}*Z_{i current}，

Q_{1 Current Heat dissipation}＝Q_{1 Current Heat loss}+Q_{1 Current appliance powder}200J/sec 1 sec + 154.525J/sec 1 sec 354.525J;

W_{1 Current of}＝P_{1 Current of}*Z_{1 Current of}；

W_{1 Current of}2000J/sec 1 sec 2000J;

C_{1 apparatus}＝B_{1 apparatus}*M_{1 apparatus}＝800g*1J/(g℃)＝800J/℃；

T_{1 inner surface}＝(W_{1 Current of}–Q_{1 Current Heat dissipation})/C_{1 apparatus}+T_{1 anterior internal Table}＝(2000J-354.525J)

/800J/℃+22.075℃＝24.13184℃。

……

The following list shows. The temperature values in table one are all theoretical temperature values for the inner surface of the cooking appliance.

Watch 1

From table one, it can be derived: when the heating process proceeds to the fifty-third heating cycle, T_{Middle theory of disease}120.8556 ℃, at which time T is satisfied_{Middle theory of disease}≥T_Target120 ℃, followed by a comparison of T_{Theory 1}+10℃≥T_{Middle theory of disease}And T_{Middle theory of disease}+10℃≥T_{Theory 2}Whether or not the time is true.

At the fifty-third heating cycle, T_{Theory 1}+10℃＝108.3029℃+10℃＝118.3029℃＜T_{Middle theory of disease}；T_{Middle theory of disease}+10℃＝120.8556℃+10℃＝130.8556℃＜T_{Theory 2}(ii) a That is, none of the conditions in step thirteen is satisfied, and the process proceeds to step nine, where the theoretical maintenance work is calculated.

W_{Maintenance of}＝T_Target*N_{i appliances}/(1-P_{i heat loss}/P_{i current}) 7J/(° c)/(1-0.1) — 933.33J.

The following is continued with T₁The calculation of the corrected temperature value is carried out,

T_{1 inner surface}＝(W_{1 Current of}–Q_{1 Current Heat dissipation})/C_{1 apparatus}+T_{1 anterior internal Table}；

When T is_{Middle theory of disease}≥T_TargetStarting from the fifty-fourth heating cycle at 120 ℃, the work provided to the cooking appliance is the theoretical maintenance work W_{Maintenance of}。T_{1 anterior internal Table}＝108.3029℃；W_{1 Current of}＝W_{Maintenance of}933.33J; the current power consumption rate of the cooking appliance is the current power P of the cooking appliance_{i current}10% of the total cooking time, the wear rate of the cooking appliance is provided by the manufacturer of the cooking appliance.

C_{1 apparatus}＝B_{1 apparatus}*M_{1 apparatus}＝800g*1J/(g℃)＝800J/℃；

Q_{1 Current Heat dissipation}＝Q_{1 Current Heat loss}+Q_{1 Current appliance powder}；

Q_{1 Current Heat loss}＝P_{1 heat loss}*Z_{1 Current of}，Z_{1 Current of}Is 1 second;

Q_{1 Current appliance powder}＝P_{1 appliance powder}*Z_{1 Current of}；

P_{1 appliance powder}＝N_{1 apparatus}*T_{1 anterior internal Table}7J/(° c) 108.3029 ℃ 758.1203J/sec;

T_{1 inner surface}＝(W_{1 Current of}–Q_{1 Current Heat dissipation})/C_{1 apparatus}+T_{1 anterior internal Table}＝

(933.33J-933.33J 0.1-758.1203J/sec 1 sec)/800J/° c +108.3029 ℃ 108.4052 ℃;

then calculating the fifty-fifth heating cycle;

T_{1 anterior internal Table}＝108.4052℃；

P_{1 appliance powder}＝N_{1 apparatus}*T_{1 anterior internal Table}7J/(° c) 108.4052 ℃;

T_{1 inner surface}＝(W_{1 Current of}–Q_{1 Current Heat dissipation})/C_{1 apparatus}+T_{1 anterior internal Table}＝(933.33J-933.33J*0.1-7J/(℃

Seconds) 108.4052℃ 1 seconds)/800J/° c +108.4052℃ 108.5067 ℃;

……

the following list shows. The temperature values in table two are all corrected temperature values of the inner surface of the cooking appliance.

Watch two

Initial temperature value	T1＝20℃	TIn＝40℃	T2＝60℃
				Number of heating cycles K	T1 correctionIn units of DEG C	TCorrection inIn units of DEG C	T3 correctionIn units of DEG C
54	108.4052	120.8481	133.2911
				55	108.5067	120.8407	133.1748
56	108.6072	120.8334	133.0595
				57	108.7069	120.8261	132.9452
58	108.8057	120.8188	132.832
				59	108.9037	120.8117	132.7197
60	109.0008	120.8046	132.6084
				61	109.097	120.7975	132.4981
62	109.1924	120.7906	132.3887
				63	109.287	120.7836	132.2803
64	109.3807	120.7768	132.1728
				65	109.4736	120.77	132.0663
66	109.5657	120.7632	131.9608
				67	109.657	120.7566	131.8561
68	109.7475	120.75	131.7524
				69	109.8373	120.7434	131.6495
70	109.9262	120.7369	131.5476
				71	110.0143	120.7304	131.4465
72	110.1017	120.724	131.3464
				73	110.1883	120.7177	131.2471
74	110.2742	120.7114	131.1487
				75	110.3593	120.7052	131.0511
76	110.4436	120.699	130.9544
				77	110.5272	120.6929	130.8586
78	110.6101	120.6869	130.7636
				79	110.6923	120.6808	130.6694
80	110.7737	120.6749	130.576
				81	110.8545	120.669	130.4835

From Table two, it can be seen that T is the time when the heating schedule progresses through the seventy-ninth heating cycle_{1 correction}+10℃＝110.6923℃+10℃＝120.6923℃≥T_{Correction in}120.6808 deg.C, and T_{Correction in}+10℃＝120.6808℃+10℃＝130.6808℃≥T_{2 correction}130.6694 ℃, respectively. Then, entering a nineteenth step, and outputting the heating cycle number K to 79; then, after 79 seconds, the inner surface of the cooking appliance can reach the target temperature value T set by the user_Target＝120℃。

Second embodiment

In the present embodiment, 1) the current power P provided to the cooking appliance by the cooking apparatus is set_{i current}2000J/s; 2) setting a loss rate of current work provided to the cooking appliance by the cooking apparatus to a current power P_{i current}10% of the total amount of cooking equipment, the rate of wear of the cooking equipment being provided by the manufacturer of the cooking equipment; 3) setting the initial temperature range of 0-30 deg.c during heating, i.e. T₁＝0℃，T₂The temperature is 30 ℃; thus, T_In＝(T₁+T₂) 15 ℃ under the condition of a/2; 4) target temperature value T set by user_TargetAt 105 ℃; n is a radical of_{i appliances}The value of (a) is 7J/(° C second); 5) mass M of cooking utensil_ImplementIs 800 g; 6) specific heat capacity B of cooking utensil_ImplementThe temperature was 1J/(g ℃ C.). The above 1) to 6) can be input or selected by the central controller.

Then, using endpoint value T₁Theoretical temperature values were calculated as 0 ℃.

Heat loss P of heat source of cooking utensil_{1 heat loss}2000J/sec 0.1J/sec 200J/sec,

now, the current temperature T of the inner surface temperature of the cooking utensil after the cooking utensil starts to work for the first second_{1 inner surface}。

T_{1 inner surface}＝(W_{1 Current of}–Q_{1 Current Heat dissipation})/C_{1 apparatus}+T_{1 anterior internal Table}；

Due to the first heating cycle, T_{Before 1Inner surface}＝0℃；

P_{1 appliance powder}＝N_{1 apparatus}*T_{1 anterior internal Table}7J/(° c) 0 ℃0j/sec;

Q_{1 Current Heat loss}＝P_{1 heat loss}*Z_{1 Current of}，Z_{1 Current of}Is 1 second;

Q_{1 Current appliance powder}＝P_{1 appliance powder}*Z_{1 Current of}；

Q_{1 Current Heat dissipation}＝Q_{1 Current Heat loss}+Q_{1 Current appliance powder}200J/sec 1 sec + 0J/sec 200J;

W_{1 Current of}＝P_{1 Current of}*Z_{1 Current of}；

W_{1 Current of}2000J/sec 1 sec 2000J;

C_{1 apparatus}＝B_{1 apparatus}*M_{1 apparatus}＝800g*1J/(g℃)＝800J/℃；

T_{1 inner surface}＝(W_{1 Current of}–Q_{1 Current Heat dissipation})/C_{1 apparatus}+T_{1 anterior internal Table}＝(2000J-200J)/800J/℃+0℃

＝2.25℃。

……

The following list shows. The temperature values in table three are all theoretical temperature values of the inner surface of the cooking appliance.

Watch III

From table three, it can be derived: when the heating process proceeds to the fifty-third heating cycle, T_{Middle theory of disease}105.1647 ℃, at which time T is satisfied_{Middle theory of disease}≥T_Target105 ℃ andnext, T is compared_{Theory 1}+10℃≥T_{Middle theory of disease}And T_{Middle theory of disease}+10℃≥T_{Theory 2}Whether or not the time is true.

At the fifty-third heating cycle, T_{Theory 1}+10℃＝95.75008℃+10℃＝105.75008℃＞T_{Middle theory of disease}＝105.1647℃；T_{Middle theory of disease}+10℃＝105.1647℃+10℃＝115.1647℃＞T_{Theory 2}114.5792 deg.C; that is, the conditions in step thirteen are all satisfied, and the process proceeds to step fourteen.

Step fourteen, outputting a heating period number K; then, after 53 seconds, the inner surface of the cooking appliance can reach the target temperature value T set by the user_Target＝105℃。

The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (3)

1. A method for calculating the internal surface temperature of cooking utensil without temp sensor features that when there is no contents in the cooking utensil, the internal surface of cooking utensil is directly heated to target temp T_TargetIn time, the required heating time X is calculated,

step one, presetting an initial temperature interval of T when heating by a central controller₁～T₂Entering the step two;

step two, setting a target temperature value T by a user_TargetEntering the third step;

step three, the central controller selects an end point value and a middle value, T, of the initial temperature interval₁、T_InAnd T₂Entering the step four;

step four, the heating period number K is 1, and the time of each heating period is 1 second; entering the step five;

step five, respectively calculating theoretical temperature values for the two end point values and the intermediate value: t is_{Theory 1}、T_{Middle theory of disease}And T_{Theory 2}Entering a sixth step;

step six, the central controller compares the target temperature value T_TargetAnd intermediate theoretical temperature value T_{Middle theory of disease}Entering the step seven;

step seven, when T is reached_{Middle theory of disease}≥T_TargetIf so, entering the step eight, otherwise, entering the step sixteen;

step eight, when T is reached_{Theory 1}+10℃≥T_{Middle theory of disease}And T_{Middle theory of disease}+10℃≥T_{Theory 2}If so, entering a fourteenth step, otherwise, entering a ninth step;

step nine, calculating theoretical maintenance work, and entering step ten;

step ten, the heating period number K is K +1, and the step eleven is carried out;

step eleven, respectively calculating corrected temperature values for the two end point values and the intermediate value: t is_{1 correction}、T_{Correction in}And T_{2 correction}Entering the step twelve;

step twelve, the central controller compares the intermediate corrected temperature value T_{Correction in}Correcting temperature value T with two endpoints_{1 correction}And T_{2 correction}Entering step thirteen;

step thirteen, when T_{1 correction}+10℃≥T_{Correction in}And T_{Correction in}+10℃≥T_{2 correction}If so, entering the nineteenth step, otherwise, entering the eighteenth step;

step fourteen, outputting a heating period number K;

step fifteen, the heating period number K is equal to K +1, and the step five is carried out;

sixthly, entering the step fifteen after a heating period;

seventhly, entering the step eleven when the heating period number K is equal to K + 1;

eighteen, after a heating period, entering seventeen;

nineteen, outputting a heating period number K;

and in the fourteen step or nineteen step, the output heating period number K is the required heating time X, and the unit is second.

2. The method of claim 1, wherein said T is a temperature of the inner surface of the cooking utensil without a temperature sensor_{Theory 1}、T_{Middle theory of disease}And T_{Theory 2}And T_{1 correction}、T_{Correction in}And T_{2 correction}The calculation formula of (2) is as follows:

T_{i inner surface}＝(W_{i current}–Q_{i Current Heat dissipation})/C_{i appliances}+T_{i anterior internal table}，

Wherein i is 1 theory, middle theory, 2 theory, 1 correction, middle correction and 2 correction;

W_{i current}Is the current work provided by the cooking appliance to the cooking appliance during the current heating cycle,

W_{i current}＝P_{i current}*Z_{i current}，W_{i current}The unit of (a) is J;

P_{i current}Is the current power, P, in the current heating cycle_{i current}Is determined by the input end or the selection end of the cooking appliance;

Z_{i current}For cooking time of the current heating cycle, Z_{i current}Defaulting to 1 second, and calculating by taking each 1 second as a heating period;

Q_{i Current Heat dissipation}For the current total heat dissipated in the current heating cycle, Q_{i Current Heat dissipation}The unit of (a) is J,

Q_{i Current Heat dissipation}＝Q_{i Current Heat loss}+Q_{Icurrent appliance powder}；

Q_{i Current Heat loss}Heat loss of heat source, Q, corresponding to current work provided to cooking appliance by cooking device in current heating cycle_{i Current Heat loss}The unit of (a) is J,

Q_{i Current Heat loss}＝P_{i heat loss}*Z_{WhenFront side}，

P_{i heat loss}A preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance; p_{i heat loss}The unit of (a) is J/sec;

Q_{icurrent appliance powder}For the heat dissipated by the cooking appliance during the current heating cycle, Q_{i current powder of stir-fried food}The unit of (a) is J,

Q_{icurrent appliance powder}＝P_{Powder for instrument i}*Z_{i current}，

P_{Powder for instrument i}For the heat-dissipating power of the cooking appliance in the current heating cycle, P_{Powder for instrument i}The unit of (a) is J/sec,

P_{powder for instrument i}＝N_{i appliances}*T_{i anterior internal table}，

N_{i appliances}Is the heat dissipation coefficient of the cooking utensil, and N is obtained when the temperature of the sensor is 0-220 DEG C_{i appliances}The value range of (A) is 0.1-20J/(° C second);

T_{i anterior internal table}T of the last heating period before the current heating period_{i inner surface}(ii) a When the calculation is from the beginning of the first heating cycle, T_{i anterior internal table}For the initial temperature T of the cooking appliance obtained by the sensor of the cooking appliance_i0，T_{i anterior internal table}And T_i0The units of (a) are respectively;

C_{i appliances}In order to be the thermal capacity of the cooking appliance,

C_{i appliances}＝B_{i appliances}*M_{i appliances}，C_{i appliances}In J/DEG C;

B_{i appliances}Specific heat capacity of cooking utensil, B_{i appliances}The unit of (c) is J/(g ℃); b is_{i appliances}The preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance,

M_{i appliances}Mass of cooking utensil, M_{i appliances}The unit is g; m_{i appliances}Typically provided by the manufacturer of the cooking appliance.

3. Inner surface of a cooking appliance according to claim 1 operating without a temperature sensorThe calculating method of the surface temperature is characterized in that in the ninth step, when the inner surface of the cooking utensil is heated to the target temperature T_TargetWhen provided to a cooking appliance by a cooking appliance, it is necessary to maintain the inner surface of the cooking appliance at a target temperature T_TargetThe regular work of the hour, called maintenance work of theory, is W_{Maintenance of}＝T_Target*N_{i appliances}/(1-P_{i heat loss}/P_{i current})。

Images