CN111820719A - Cooking control method based on rice quantity judgment - Google Patents
Cooking control method based on rice quantity judgment Download PDFInfo
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- CN111820719A CN111820719A CN202010677963.0A CN202010677963A CN111820719A CN 111820719 A CN111820719 A CN 111820719A CN 202010677963 A CN202010677963 A CN 202010677963A CN 111820719 A CN111820719 A CN 111820719A
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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
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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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
- A47J27/00—Cooking-vessels
- A47J27/56—Preventing boiling over, e.g. of milk
- A47J27/62—Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
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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
- A47J36/06—Lids or covers for cooking-vessels
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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
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
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Abstract
The invention discloses a cooking control method based on rice quantity judgment, which belongs to the field of kitchen appliances and solves the problems of inaccurate rice grain judgment and the like of the existing cooking appliance. Obtaining a predetermined time t1Inner first rate of temperature change V1And according to said first rate of temperature change V1Determining a first heating temperature T1(ii) a Obtaining a predetermined time t2Inner first rate of temperature change V2And according to said first rate of temperature change V2Determining a second heating temperature T2(ii) a Obtaining the actual temperature rate of change V of the cooking stage0＝(T2－T1)/t0According to the actual temperature change rate V0Determining the rice quantity, wherein t0Is the first heating temperature T1Raising the temperature to a second heating temperature T2Time of (d).
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the field of kitchen appliances, in particular to a cooking control method based on rice quantity judgment.
[ background of the invention ]
When cooking and porridge cooking are carried out by using cooking appliances such as an electric cooker and the like, in order to ensure that a better rice cooking effect can be achieved under different rice quantities, the rice quantity needs to be judged in advance, different cooking procedures are used according to rice quantity judgment results, and the situations of overflowing, bottom pasting, half-cooked rice and the like in the process of cooking and porridge cooking are avoided. In the prior art, the rice cooker judges the rice quantity by utilizing the temperature detected by the top temperature sensor, the specific method is that the rice cooker starts to heat and time after the water absorption process of cooking is finished, the temperature of the top in the rice cooker is recorded as Ta, when the temperature of the top of the rice cooker reaches a fixed higher temperature value Tb, the rice cooking quantity is different, and the time reaching the same temperature value Tb is different, so that the rice quantity is judged. However, in practical application, it is found that if the value of the temperature value Tb is too high, excessive boiling occurs easily when the amount of small rice does not reach the boiling stage, resulting in overflow, and if the value of the temperature value Tb is too low, rice amount misjudgment easily occurs when the amount of large rice is large, and the optimal rice cooking effect cannot be achieved due to the fact that proper cooking procedures cannot be matched.
[ summary of the invention ]
The technical problem to be solved by the invention is to provide a cooking control method based on rice quantity judgment to overcome the defects of the prior art, improve the accuracy of the rice quantity judgment and further match a more appropriate cooking program.
In order to solve the technical problems, the invention adopts the following technical scheme:
a cooking control method based on rice quantity judgment, wherein a rice quantity judgment step is executed in at least one cooking stage of a cooking appliance, and a cooking program is adjusted according to the judgment result of the rice quantity judgment step, and the rice quantity judgment step comprises the following steps:
obtaining a predetermined time t1Inner first rate of temperature change V1And according to said first rate of temperature change V1Determining a first heating temperature T1；
Obtaining a predetermined time t2Inner first rate of temperature change V2And according to said first rate of temperature change V2Determining a second heating temperature T2；
Obtaining the actual temperature rate of change V of the cooking stage0＝(T2－T1)/t0According to the actual temperature change rate V0Determining the rice quantity, wherein t0Is the first heating temperature T1Raising the temperature to a second heating temperature T2Time of (d).
In the cooking control method based on rice quantity judgment, the first temperature change rate V is used1Determining a first heating temperature T1Comprises the following steps:
first rate of temperature change V1＝(T1’-Tx)/t1N times t1First rate of temperature change over a cycle V1With a reference value V of the rate of change of temperatureyA comparison is made, where TxAnd T1’Respectively is a preset time t1The start temperature and the end temperature of (c); if N t1First rate of temperature change over a cycle V1Not less than the reference value V of the temperature change rateyThen the first heating temperature T1For T in the last cycle1’。
In the cooking control method based on rice quantity judgment, the first temperature change rate V is used2Determining a second heating temperature T2Comprises the following steps:
n times t2First rate of temperature change over a cycle V2With a reference value V of the rate of change of temperaturewComparing;
if the first rate of temperature change V20 ℃/s, the second heating temperature T2＝T2’+Δt；
If the first rate of temperature change V2≥VwThen the second heating temperature T2＝T2’－Δt；
If the first temperature change rate is less than 0 DEG C2＜VwThen the second heating temperature T2＝T2’；
Wherein, T2’At the second heating temperature T2Δ T is the second heating temperature T2Is set to the preset adjustment value.
In the cooking control method based on rice quantity determination, the second heating temperature T2The regulation range of (A) is 60-80 ℃, and a preset reference value T is set2’Is located within the adjustment range.
In the cooking control method based on rice quantity judgment, the cooking control method comprises a water absorption stage, a temperature rise stage and a boiling stage, wherein the rice quantity is judged according to the rice quantity judgment step in the temperature rise stage.
In the cooking control method based on rice quantity judgment, the cooking appliance is provided with a cooking cavity and a first temperature sensor for collecting the top temperature of the cooking cavity, and the temperature data in the rice quantity judgment step is derived from the top temperature measurement of the cooking cavity.
In the cooking control method based on rice quantity judgment, the water absorption stage is carried out according to the preset time t3The rice quantity is judged according to the change rate of the internal temperature.
In the cooking control method based on rice quantity judgment, the water absorption time and/or the water absorption temperature are/is controlled according to the rice quantity judgment result in the water absorption stage.
In the cooking control method based on rice quantity judgment, the step of controlling the water absorption time and/or the water absorption temperature according to the rice quantity judgment result in the water absorption stage comprises the following steps:
when the rice quantity judgment result in the water absorption stage is low rice quantity, the water absorption time is taThe water absorption temperature is Ta；
When the rice quantity judgment result in the water absorption stage is the medium rice quantity, the water absorption time is tbThe water absorption temperature is Tb；
When the rice quantity judgment result in the water absorption stage is the rice quantity, the water absorption time is tcThe water absorption temperature is Tc；
Wherein, ta＜tb＜tc，Ta＜Tb＜Tc。
In the cooking control method based on rice quantity judgment, the cooking appliance is provided with a cooking cavity and a second temperature sensor for collecting the bottom temperature of the cooking cavity, and the temperature data in the water absorption stage is derived from the bottom temperature measurement of the cooking cavity.
The invention has the beneficial effects that:
in the rice quantity judging step, the first heating temperature T is adopted as the first heating temperature T1And a second heating temperature T2No longer a fixed value, but by a first rate of temperature change V1And a first rate of temperature change V2To determine, in particular, a first rate of temperature change V2Reflecting the first heating temperature T1Raising the temperature to a second heating temperature T2Time t of0The speed of the change rate of the temperature and the temperature in the cooker body is high, the determined second heating temperature T2 is more consistent with the temperature state in the actual cooking process, the rice quantity judgment accuracy is improved, a more appropriate cooking program is matched based on the rice quantity judgment, and the problem of overflowing caused by overhigh value of the second heating temperature T2 can be avoided.
Furthermore, the invention also provides that in the water absorption phase, the water is absorbed according to the preset time t3The rice quantity is judged according to the change rate of the internal temperature. In order to ensure that a better water absorption effect can be obtained under the conditions of large, medium and small rice quantities, rice quantity judgment is required in a water absorption stage, and different water absorption programs are set according to rice quantity judgment results.
Furthermore, in the water absorption stage, the water absorption time and/or the water absorption temperature are/is controlled according to the rice quantity judgment result. A water absorption stage is usually set during cooking of the cooking utensil, and water absorption of rice grains is completed by the water absorption stage, so that the rice grains reach proper water content and preparation is made for subsequent gelatinization of starch in the rice grains. And the water absorption stage mainly controls two parameters of water absorption time and water absorption temperature, the longer the water absorption time is, the more sufficient the rice absorbs water, the higher the water absorption temperature is, the faster the water absorption speed of the rice is, and if the water absorption is insufficient, the rice is easy to be half-cooked, layered and hard. After the rice cooking function is determined, the water absorption time is usually fixed, and in order to cook rice with good taste, it is common to control the water absorption temperature appropriately. If the long water absorption time is set under the condition of the small rice quantity, the rice grains can excessively absorb water, the taste of the boiled rice is poor, the long and short water absorption time is set under the condition of the large rice quantity, the center of the rice grains is not fully soaked, and the water absorption at the center of the rice grains is not facilitated. Therefore, in the water absorption stage, the water absorption time and/or the water absorption temperature are controlled according to the rice quantity judgment result, namely, the proper water absorption time and/or water absorption temperature are selected according to the rice quantity, so that the condition that the temperature difference is overlarge after the water absorption stage is finished due to different rice quantities is avoided, and the control of a subsequent cooking program is facilitated.
These features and advantages of the present invention will be disclosed in more detail in the following detailed description and the accompanying drawings.
[ description of the drawings ]
The invention is further described below with reference to the accompanying drawings:
FIG. 1 is a schematic view of a rice cooker according to an embodiment of the present invention;
FIG. 2 is a flow chart of the rice quantity determining step according to an embodiment of the present invention;
FIG. 3 is a graph illustrating a first rate of change V in accordance with a first temperature in one embodiment of the present invention1Determining a first heating temperature T1A flow chart of (1);
FIG. 4 is a graph illustrating a first rate of change in temperature V according to an embodiment of the present invention2Determining a second heating temperature T2Is described.
Reference numerals:
100 a cooker body, 110 an inner pot, 120 a heating device, 130 a second temperature sensor and 140 a cooking cavity; 200 pot cover, 210 first temperature sensor.
[ detailed description ] embodiments
The invention provides a cooking control method based on rice quantity judgment, which executes a rice quantity judgment step before a boiling stage of a cooking appliance and adjusts a cooking program according to a judgment result of the rice quantity judgment step, wherein the rice quantity judgment step comprises the following steps:
obtaining a predetermined time t1Inner first rate of temperature change V1And according to the first temperature change rate V1Determining a first heating temperature T1；
Obtaining a predetermined time t2Inner first rate of temperature change V2And according to said first rate of temperature change V2Determining a second heating temperature T2；
Obtaining the actual temperature rate of change V of the cooking stage0＝(T2－T1)/t0According to the actual temperature change rate V0Determining the rice quantity, wherein t0Is the first heating temperature T1Raising the temperature to a second heating temperature T2Time of (d).
It can be seen that, in the rice quantity judging step, the first heating temperature T1And a second heating temperature T2No longer a fixed value, but by a first rate of temperature change V1And a first rate of temperature change V2To determine, in particular, a first rate of temperature change V2Reflecting the first heating temperature T1Raising the temperature to a second heating temperature T2Time t of0The speed of the change rate of the temperature and the temperature in the cooker body is high, the determined second heating temperature T2 is more consistent with the temperature state in the actual cooking process, the rice quantity judgment accuracy is improved, a more appropriate cooking program is matched based on the rice quantity judgment, and the problem of overflowing caused by overhigh value of the second heating temperature T2 can be avoided.
The technical solutions of the embodiments of the present invention are explained and illustrated below with reference to the drawings of the embodiments of the present invention, but the following embodiments are only preferred embodiments of the present invention, and not all embodiments. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative effort belong to the protection scope of the present invention.
Referring to fig. 1 and 2, a cooking control method based on rice quantity determination in one embodiment of the present invention: and executing the rice quantity judging step in at least one cooking stage of the cooking appliance, and adjusting the cooking program according to the judgment result of the rice quantity judging step. Specifically, the cooking appliance described in this embodiment includes an electric cooker, an electric pressure cooker, and other existing kitchen cooking appliances that can be used for cooking, taking the electric cooker as an example, and includes a cooker body 100 and a cooker cover 200, an inner pot 110 and a heating device 120 for heating the inner pot 110 are disposed in the cooker body 100, the cooker cover 200 covers the cooker body 100 and is in sealing fit with the inner pot 110 to form a cooking cavity 140, wherein the heating device 120 may be a heating plate, the heating plate is located at the bottom of the cooker body and is used for heating the bottom of the inner pot 110, the heating device 120 may also be an electromagnetic wire coil, and can realize heating of the bottom of the inner pot 110 or three-dimensional heating of the bottom and the side of the inner pot 110, and other heating manners also include steam heating.
In order to accurately detect the temperature of the cooking cavity 140, the first temperature sensor 210 is arranged on the inner side of the cooker cover 200, the first temperature sensor 210 is used for collecting the top temperature of the cooking cavity 140, the second temperature sensor 130 is arranged below the inner pot 110, and the second temperature sensor 130 collects the bottom temperature of the cooking cavity 140 by sensing the bottom wall temperature of the inner pot 110. The first temperature sensor 210 and the second temperature sensor 130 are respectively connected to a control unit of the electric cooker to feed back the collected temperature signals to the control unit, and the control unit controls a cooking program according to the collected temperature, such as adjusting heating power, heating time and the like.
The rice cooking process of the electric rice cooker generally comprises a water absorption stage, a temperature rise stage, a boiling stage and a stewing stage, in the temperature rise stage, the rice amount in the cooking cavity is judged through the rice amount judgment step, and a subsequent cooking program is adjusted according to the judgment result of the rice amount judgment step, which is exemplarily: a plurality of cooking programs are prestored in a control unit of the electric cooker, each cooking program corresponds to a rice quantity range, 1-2 cups of rice correspond to a first cooking program, 3-4 cups of rice correspond to a second cooking program, 5-6 cups of rice correspond to a third cooking program, the rice quantity judgment result obtained in the temperature rising stage is 3 cups of rice, and then the second cooking program is called in subsequent cooking.
The rice quantity judging step of the embodiment of the invention is specifically described as follows:
referring to fig. 3, according to a first temperature change rate V1Determining a first heating temperature T1Comprises the following steps:
first rate of temperature change V1＝(T1’-Tx)/t1N times t1First rate of temperature change over a cycle V1With a reference value V of the rate of change of temperatureyA comparison is made, where TxAnd T1’Respectively is a preset time t1The start temperature and the end temperature of (c);if N t1V within a cycle1Not less than the reference value V of the temperature change rateyThen the first heating temperature T1For T in the last cycle1’Exemplary:
reference value V for temperature change rateySet at 1 ℃/s, t1Set to 2s, after entering the temperature rise stage, the temperature at the top of the cooking cavity 140 is collected by the first temperature sensor and recorded as TxWhen the time reaches 2s, the first temperature sensor collects the top temperature of the cooking cavity 140 again and records the temperature as T1’A first rate of temperature change V within 2s1Is (T)1’-Tx)/t1If (T)1’-Tx)/t1Repeating the above steps at a rate of 1 ℃/s or more, if N t1All periods satisfy V1Not less than 1 ℃/s, the first heating temperature T1For T in the last cycle1’。
Referring to fig. 4, according to a first temperature change rate V2Determining a second heating temperature T2Comprises the following steps:
n times t2First rate of temperature change over a cycle V2With a reference value V of the rate of change of temperaturewComparing;
if the first rate of temperature change V20 ℃/s, the second heating temperature T2＝T2’+Δt；
If the first rate of temperature change V2≥VwThen the second heating temperature T2＝T2’－Δt；
If the first temperature change rate is less than 0 DEG C2＜VwThen the second heating temperature T2＝T2’；
Wherein, T2’At the second heating temperature T2Δ T is the second heating temperature T2Is set to the preset adjustment value.
At the determined second heating temperature T2Before, a first temperature change rate V is obtained2Since the first heating temperature T has been determined previously1The first heating temperature T can be adjusted1As the starting temperature is reachedPredetermined time t2The temperature of the top of the cooking cavity is collected again by the first temperature sensor, so that the preset time t can be obtained2Inner first rate of temperature change V2Repeating the above steps to obtain N t2First rate of temperature change over a cycle V2With a reference value V of the rate of change of temperaturewA comparison is made in which the reference value V for the rate of change of temperature iswSetting the temperature to be 1 ℃/s and the delta t to be 1 ℃;
if N t2All satisfy V within a period20 ℃/s, the second heating temperature T2＝T2’+1℃/s；
If N t2All satisfy V within a period2Not less than 1 ℃/s, the second heating temperature T2＝T2’－1℃/s；
If N t2All meet the requirement that V is less than 0℃ within a period2< 1 ℃/s, the second heating temperature T2＝T2’。
According to the rice quantity judging method of the prior art, if the second heating temperature T is lower than the first heating temperature T2The value is too high, when the rice amount is small, excessive boiling can occur easily when the boiling stage is not reached, so that overflow is caused, and if the second heating temperature T is higher than the first heating temperature T2The value is too low, the rice quantity misjudgment is easy to occur when the rice quantity is large, the proper cooking program cannot be matched, and the optimal rice cooking effect cannot be achieved. Therefore, the present embodiment defines the second heating temperature T2The regulation range of (A) is 60-80 ℃, and a preset reference value T is set2’Within the regulation range, e.g. by T2’Set to 70 deg.C, then the second heating temperature T2The upper and lower adjusting range of the rice quantity adjusting device is not more than 10 ℃, so that the rice quantity judging accuracy is improved, and the problem of overflowing caused by overhigh value of the second heating temperature T2 can be avoided.
At the determined second heating temperature T2Then, the actual temperature change rate V of the cooking stage is obtained0＝(T2－T1)/t0，t0Is the first heating temperature T1Raising the temperature to a second heating temperature T2When the temperature of the top of the cooking chamber reaches the second heating temperature T during the warming-up stage2When it is ready to useRate of change over actual temperature V0And judging the rice quantity.
According to the rice quantity judging step described in this embodiment, it can be seen that the first heating temperature T1And a second heating temperature T2No longer a fixed value, but by a first rate of temperature change V1And a first rate of temperature change V2To determine, in particular, a first rate of temperature change V2Reflecting the first heating temperature T1Raising the temperature to a second heating temperature T2Time t of0The speed of the change rate of the temperature and the temperature in the cooker body is high, the determined second heating temperature T2 is more consistent with the temperature state in the actual cooking process, the rice quantity judgment accuracy is improved, a more appropriate cooking program is matched based on the rice quantity judgment, and the problem of overflowing caused by overhigh value of the second heating temperature T2 can be avoided.
In an embodiment of the present invention, a cooking control method based on the above embodiment: according to a predetermined time t in the water absorption phase3The rice quantity is judged according to the change rate of the internal temperature, namely, the proper water absorption time and water absorption temperature are selected according to the rice quantity, so that the condition of overlarge temperature difference after the water absorption stage is finished due to different rice quantities is avoided, and the control of a subsequent cooking program is facilitated.
The step of controlling the water absorption time and the water absorption temperature according to the rice quantity judgment result in the water absorption stage comprises the following steps:
when the rice quantity judgment result in the water absorption stage is low rice quantity, the water absorption time is taWater absorption temperature of Ta；
When the rice quantity judgment result in the water absorption stage is the medium rice quantity, the water absorption time is tbWater absorption temperature of Tb；
When the rice quantity judgment result in the water absorption stage is large, the water absorption time is tcWater absorption temperature of Tc；
Wherein, ta＜tb＜tc，Ta＜Tb＜Tc。
The following are exemplary: after entering the water absorption stage, the temperature of the bottom of the cooking cavity is collected by a second temperature sensor and recorded as Ts until a preset time t is reached3, the second temperature sensor collects the temperature of the bottom of the cooking cavity again, the temperature is recorded as Ty, and the temperature change rate in the preset time t3 is VB＝(Ty-Ts)/t3。
If VBNot less than 20 ℃/min, judging the temperature change rate to be high speed, and the corresponding rice amount to be low rice amount, thus setting the water absorption time taIs 3min, water absorption temperature TaIs 30 ℃;
if V is less than or equal to 8 ℃/minBThe temperature change rate is judged to be the medium rate and the corresponding rice quantity is the medium rice quantity, and the water absorption time t is set according to the medium rate and the medium rice quantityaIs 5min, water absorption temperature TaIs 35 ℃;
if VBThe temperature change rate is judged to be low speed and the corresponding rice quantity is the rice quantity, and the water absorption time t is set according to the temperature change rate and the rice quantityaIs 8min, water absorption temperature TaThe temperature was 40 ℃.
And the water absorption stage mainly controls two parameters of water absorption time and water absorption temperature, the longer the water absorption time is, the more sufficient the rice absorbs water, the higher the water absorption temperature is, the faster the water absorption speed of the rice is, and if the water absorption is insufficient, the rice is easy to be half-cooked, layered and hard. Through the cooking control method of the embodiment, proper water absorption time and water absorption temperature can be selected according to actual rice grains, shorter water absorption time and lower water absorption temperature are selected when the rice grains are small in size, excessive water absorption of the rice grains is prevented, cooking time is shortened, longer water absorption time and higher water absorption temperature are selected when the rice grains are large in size, the rice grains are guaranteed to absorb water fully and uniformly, and cooking quality is improved.
While the invention has been described with reference to specific embodiments thereof, it will be understood by those skilled in the art that the invention is not limited thereto, and may be embodied in many different forms without departing from the spirit and scope of the invention as set forth in the following claims. Any modification which does not depart from the functional and structural principles of the present invention is intended to be included within the scope of the claims.
Claims (10)
1. The cooking control method based on rice quantity judgment is characterized by comprising the following steps:
executing a rice quantity judging step before a boiling stage of a cooking appliance, and adjusting a cooking program according to a judgment result of the rice quantity judging step, wherein the rice quantity judging step comprises the following steps:
obtaining a predetermined time t1Inner first rate of temperature change V1And according to said first rate of temperature change V1Determining a first heating temperature T1；
Obtaining a predetermined time t2Inner first rate of temperature change V2And according to said first rate of temperature change V2Determining a second heating temperature T2；
Obtaining the actual temperature rate of change V of the cooking stage0＝(T2－T1)/t0According to the actual temperature change rate V0Determining the rice quantity, wherein t0Is the first heating temperature T1Raising the temperature to a second heating temperature T2Time of (d).
2. The rice-quantity-based cooking control method according to claim 1, wherein the first temperature change rate V is based on1Determining a first heating temperature T1Comprises the following steps:
first rate of temperature change V1＝(T1’-Tx)/t1N times t1First rate of temperature change over a cycle V1With a reference value V of the rate of change of temperatureyA comparison is made, where TxAnd T1’Respectively is a preset time t1The start temperature and the end temperature of (c);
if N t1First rate of temperature change over a cycle V1Not less than the reference value V of the temperature change rateyThen the first heating temperature T1For T in the last cycle1’。
3. The rice-quantity-based cooking control method according to claim 1, wherein the first temperature change rate V is based on2Determining a second heating temperature T2Comprises the following steps:
n times t2First rate of temperature change over a cycle V2With a reference value V of the rate of change of temperaturewComparing;
if the first rate of temperature change V20 ℃/s, the second heating temperature T2＝T2’+Δt；
If the first rate of temperature change V2≥VwThen the second heating temperature T2＝T2’－Δt；
If the first temperature change rate is less than 0 DEG C2＜VwThen the second heating temperature T2＝T2’；
Wherein, T2’At the second heating temperature T2Δ T is the second heating temperature T2Is set to the preset adjustment value.
4. The rice-quantity-based cooking control method according to claim 3, wherein the second heating temperature T is set to2The regulation range of (A) is 60-80 ℃, and a preset reference value T is set2’Is located within the adjustment range.
5. The rice quantity judging-based cooking control method according to one of claims 1 to 4, wherein the cooking control method includes a water absorption stage, a temperature rise stage in which the rice quantity is judged according to the rice quantity judging step, and a boiling stage.
6. The rice cooking control method according to claim 5 wherein the cooking appliance is provided with a cooking cavity and a first temperature sensor for collecting a top temperature of the cooking cavity, and the temperature data in the rice determination step is derived from a top temperature measurement of the cooking cavity.
7. The rice quantity judging-based cooking control method according to claim 5, wherein the water absorption stage is performed according to a predetermined time t3The rice quantity is judged according to the change rate of the internal temperature.
8. The rice quantity judgment-based cooking control method according to claim 7, wherein the water absorption time and/or the water absorption temperature are controlled according to the rice quantity judgment result in the water absorption stage.
9. The rice quantity judgment-based cooking control method according to claim 7, wherein the step of controlling the water absorption time and/or the water absorption temperature according to the rice quantity judgment result in the water absorption stage comprises:
when the rice quantity judgment result in the water absorption stage is low rice quantity, the water absorption time is taThe water absorption temperature is Ta；
When the rice quantity judgment result in the water absorption stage is the medium rice quantity, the water absorption time is tbThe water absorption temperature is Tb；
When the rice quantity judgment result in the water absorption stage is the rice quantity, the water absorption time is tcThe water absorption temperature is Tc；
Wherein, ta＜tb＜tc，Ta＜Tb＜Tc。
10. The rice cooking control method as claimed in claim 7, wherein the cooking appliance is provided with a cooking cavity and a second temperature sensor for collecting the temperature of the bottom of the cooking cavity, and the temperature data of the water absorption stage is derived from the bottom temperature measurement of the cooking cavity.
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| Publication number | Priority date | Publication date | Assignee | Title |
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