CN112346379B - Humidity control abnormity detection method of cooking equipment - Google Patents

Humidity control abnormity detection method of cooking equipment Download PDF

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CN112346379B
CN112346379B CN202011138202.4A CN202011138202A CN112346379B CN 112346379 B CN112346379 B CN 112346379B CN 202011138202 A CN202011138202 A CN 202011138202A CN 112346379 B CN112346379 B CN 112346379B
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heating voltage
oxygen concentration
cooking
theoretical
input heating
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CN112346379A (en
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麦伟添
许胜涛
潘叶江
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Vatti Co Ltd
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    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B19/00—Programme-control systems
    • G05B19/02—Programme-control systems electric
    • G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
    • G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
    • G05B19/0423—Input/output
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/0004—Gaseous mixtures, e.g. polluted air
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B2219/00—Program-control systems
    • G05B2219/20—Pc systems
    • G05B2219/26—Pc applications
    • G05B2219/2643—Oven, cooking

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  • Food Science & Technology (AREA)
  • Combustion & Propulsion (AREA)
  • Automation & Control Theory (AREA)
  • Medicinal Chemistry (AREA)
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Abstract

The invention belongs to the technical field of cooking equipment, and particularly relates to a humidity control abnormity detection method of the cooking equipment, which comprises the following steps: detecting the actual oxygen concentration C in the cooking cavity and the actual input heating voltage U input to the oxygen concentration detection element in real time in the food cooking process; if the actual oxygen concentration C is not in the theoretical oxygen concentration threshold range corresponding to the current food cooking mode and the actual input heating voltage U is not in the theoretical input heating voltage threshold range corresponding to the current food cooking mode, prompting abnormal humidity control by the cooking equipment; otherwise, the cooking device continues to work until the current cooking process is completed. The invention effectively solves the problem that whether the humidity control is abnormal or not can not be timely and accurately detected in the humidity control process of the existing cooking equipment.

Description

Humidity control abnormity detection method of cooking equipment
Technical Field
The invention belongs to the technical field of cooking equipment, and particularly relates to a humidity control abnormity detection method of the cooking equipment.
Background
At present, along with people's quality of life's improvement, evaporate the oven, evaporate roast all-in-one a little, the steam ager, cooking equipment such as oven more and more receives people's favor, but discovery is when the user carries out different food culinary art modes in research and the practice process to prior art, humidity demand under the food culinary art mode because of the difference, in order to realize the accurate regulation of culinary art intracavity humidity, usually adopt oxygen sensor to carry out humidity control, but when the unusual fluctuation appears in inner chamber oxygen concentration, cooking equipment on the market can not in time make the judgement, lead to unable timely suggestion cooking equipment accuse wet culinary art unusual, make food culinary art effect relatively poor.
Disclosure of Invention
The invention provides a humidity control abnormity detection method of cooking equipment, aiming at solving the problem that whether the humidity control is abnormal or not cannot be timely and accurately detected in the humidity control process of the conventional cooking equipment.
The invention adopts the following scheme to realize the purpose:
a method of detecting a humidity control abnormality of a cooking apparatus, the method comprising:
detecting the actual oxygen concentration C in the cooking cavity and the actual input heating voltage U input to the oxygen concentration detection element in real time in the food cooking process;
if the actual oxygen concentration C is not in the theoretical oxygen concentration threshold range corresponding to the current food cooking mode and the actual input heating voltage U is not in the theoretical input heating voltage threshold range corresponding to the current food cooking mode, prompting abnormal humidity control by the cooking equipment; otherwise, the cooking device continues to work until the current cooking process is completed.
The method for detecting humidity control abnormality of the cooking equipment is further improved in that if the actual oxygen concentration C is not in the theoretical oxygen concentration threshold range corresponding to the current food cooking mode and the actual input heating voltage U is not in the theoretical heating voltage threshold range corresponding to the current food cooking mode, the cooking equipment prompts humidity control abnormality; otherwise, the cooking device continues to work until the current cooking process is completed, and the method specifically includes:
if the actual oxygen concentration C is not in the theoretical oxygen concentration threshold range corresponding to the current food cooking mode and the actual input heating voltage U is not in the theoretical input heating voltage threshold range corresponding to the current food cooking mode, adjusting the actual input heating voltage U input to the oxygen concentration detection unit;
if the adjusted actual input heating voltage U is not in the theoretical input heating voltage threshold range corresponding to the current food cooking mode, prompting the humidity control abnormality of the cooking equipment; otherwise, the cooking device continues to work until the current cooking process is completed.
The method for detecting humidity control abnormality of a cooking apparatus according to the present invention is further improved in that if the actual input heating voltage U is not within the theoretical input heating voltage threshold range corresponding to the current food cooking mode, the method for adjusting the actual input heating voltage U input to the oxygen concentration detection unit specifically includes:
if the actual input heating voltage U is less than the minimum theoretical input heating voltage U of the theoretical input heating voltage threshold rangeminThen, the input oxygen supply concentration is increasedActual input heating voltage U of the degree detection unit;
if the actual input heating voltage U is larger than the maximum theoretical input heating voltage U of the theoretical input heating voltage threshold rangemaxThe actual input heating voltage U input to the oxygen concentration detection unit is decreased.
The method for detecting humidity control abnormality of the cooking device of the present invention is further improved in that the actual input heating voltage U input to the oxygen concentration detection unit is increased, specifically: the actual input heating voltage U input to the oxygen concentration detection unit is increased according to the first adjustment ratio threshold.
The humidity control abnormality detection method of the cooking apparatus according to the present invention is further improved in that the reduction of the actual input heating voltage U to the oxygen concentration detection unit specifically includes: and reducing the actual input heating voltage U input to the oxygen concentration detection unit according to a second adjustment proportion threshold value.
The humidity control abnormity detection method of the cooking equipment is further improved in that the first adjustment proportion threshold value is 2% -8%.
The humidity control abnormity detection method of the cooking equipment is further improved in that the second adjustment proportion threshold value is 2-8%.
The method for detecting the humidity control abnormality of the cooking equipment is further improved in that if the actual oxygen concentration C is within the theoretical oxygen concentration threshold range corresponding to the current food cooking mode, the cooking equipment continues to work until the current cooking process is finished.
The humidity control abnormality detection method of the cooking apparatus of the present invention is further improved in that the food cooking mode includes a steaming cooking mode and a baking cooking mode.
The humidity control abnormity detection method of the cooking equipment is further improved in that the theoretical oxygen concentration threshold range corresponding to the steaming cooking mode is 1-2%, and the corresponding theoretical input heating voltage threshold range is 5-6V;
the theoretical oxygen concentration threshold range corresponding to the baking cooking mode is 12-15%, and the corresponding theoretical input heating voltage threshold range is 3.5-4V.
Compared with the prior art, the invention adopting the scheme has the beneficial effects that:
in the food cooking process, firstly, detecting the actual oxygen concentration C in the cooking cavity and the actual input heating voltage U input to the oxygen concentration detection element in real time; then, if the actual oxygen concentration C is not in the theoretical oxygen concentration threshold range corresponding to the current food cooking mode, it indicates that the humidity in the cooking cavity fluctuates at the moment, and humidity control is required, so that whether the humidity control process is abnormal or not needs to be judged in time in the humidity control process; finally, if the actual input heating voltage U is not within the theoretical input heating voltage threshold range corresponding to the current food cooking mode, the humidity control is abnormal, and the cooking equipment prompts the humidity control abnormality; otherwise, the humidity control process is normal, the cooking equipment continues to work until the current cooking process is completed, so that whether the humidity control process is abnormal or not can be accurately judged, and a prompt is given in time.
Drawings
Fig. 1 is a flowchart of a method for detecting abnormal humidity control in a cooking apparatus according to an embodiment of the present invention;
fig. 2 is another flowchart of a method for detecting a humidity control abnormality of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
So that the manner in which the above recited objects, features and advantages of the present invention can be understood in detail, a more particular description of the invention, briefly summarized above, may be had by reference to the embodiments thereof which are illustrated in 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 input heating voltage of the oxygen concentration detecting element means a voltage supplied to the oxygen concentration detecting element, which is used to heat the chip of the oxygen concentration detecting element, and is therefore referred to in the art as a heating voltage.
During cooking, the humidity in the cooking chamber is greater than the atmospheric humidity, so the oxygen concentration in the cooking chamber is less than the atmospheric oxygen concentration (21%), i.e., the greater the humidity, the lower the oxygen concentration.
As shown in fig. 1, the present embodiment provides a humidity control abnormality detection method of a cooking apparatus, the method including:
s1, detecting the actual oxygen concentration C in the cooking cavity and the actual input heating voltage U input to the oxygen concentration detection element in real time in the food cooking process;
s2, if the actual oxygen concentration C is not in the theoretical oxygen concentration threshold range corresponding to the current food cooking mode, and the actual input heating voltage U is not in the theoretical input heating voltage threshold range corresponding to the current food cooking mode, prompting abnormal humidity control by the cooking equipment; otherwise, the cooking device continues to work until the current cooking process is completed.
In the food cooking process, firstly, detecting the actual oxygen concentration C in the cooking cavity and the actual input heating voltage U input to the oxygen concentration detection element in real time; then, if the actual oxygen concentration C is not in the theoretical oxygen concentration threshold range corresponding to the current food cooking mode, it indicates that the humidity in the cooking cavity fluctuates at the moment, and humidity control is required, so that whether the humidity control process is abnormal or not needs to be judged in time in the humidity control process; finally, if the actual input heating voltage U is not within the theoretical input heating voltage threshold range corresponding to the current food cooking mode, the humidity control is abnormal, and the cooking equipment prompts the humidity control abnormality; otherwise, the humidity control process is normal, the cooking equipment continues to work until the current cooking process is completed, so that whether the humidity control process is abnormal or not can be accurately judged, and a prompt is given in time.
The theoretical oxygen concentration threshold range and the theoretical input heating voltage threshold range are stored in the control system database in advance and are directly called from the database when in use.
The oxygen concentration detection unit is an oxygen sensor, is arranged in a cooking cavity of the cooking equipment and is electrically connected with a control system of the cooking equipment, and the control system of the cooking equipment supplies heating voltage to the oxygen sensor.
In particular embodiments, the cooking device may be a steam oven, a micro-steamer, a steam box, a micro-steamer, or the like.
As shown in fig. 2, further, S2 specifically includes the following steps:
if the actual oxygen concentration C is not in the theoretical oxygen concentration threshold range corresponding to the current food cooking mode and the actual input heating voltage U is not in the theoretical input heating voltage threshold range corresponding to the current food cooking mode, adjusting the actual input heating voltage U input to the oxygen concentration detection unit;
if the adjusted actual input heating voltage U is not in the theoretical input heating voltage threshold range corresponding to the current food cooking mode, prompting the humidity control abnormality of the cooking equipment; otherwise, the cooking device continues to work until the current cooking process is completed.
In this embodiment, S2 specifically includes the following steps:
s21, judging whether the actual oxygen concentration C is within the theoretical oxygen concentration threshold range corresponding to the current food cooking mode; if so, the cooking equipment continues to work until the current cooking process is finished; if not, go to S22;
s22, judging whether the actual input heating voltage U is within the theoretical heating voltage threshold range corresponding to the current food cooking mode; if so, the cooking equipment continues to work until the current cooking process is finished; if not, go to S23;
s23, adjusting the actual input heating voltage U input to the oxygen concentration detection unit;
s24, judging that the adjusted actual input heating voltage U is not in the theoretical input heating voltage threshold range corresponding to the current food cooking mode; if so, the cooking equipment continues to work until the current cooking process is finished; if not, the cooking equipment prompts that the humidity control is abnormal.
Firstly, judging whether the actual oxygen concentration C is in a theoretical oxygen concentration threshold range corresponding to the current food cooking mode, namely judging whether the actual oxygen concentration C meets the following conditions: cminNot more than actual oxygen concentration C not more than CmaxWherein, CminMinimum theoretical oxygen concentration threshold of the theoretical oxygen concentration threshold range, CmaxA maximum theoretical oxygen concentration threshold that is a range of theoretical oxygen concentration thresholds; if so, the oxygen concentration in the cooking cavity is not fluctuated, namely the humidity is not fluctuated, and the humidity control is not needed; if not, the humidity is fluctuated, and the humidity control is needed;
then, whether the actual input heating voltage U is in the theoretical input heating voltage threshold range corresponding to the current food cooking mode is judged, namely whether the actual input heating voltage U meets the following requirements is judged: u shapeminNo more than actual input heating voltage U and no more than UmaxWherein, UminMinimum theoretical heating voltage threshold, U, of the theoretical heating voltage threshold rangemaxA maximum theoretical heating voltage threshold that is a range of theoretical heating voltage thresholds; if so, indicating that the humidity control process is normal, and continuing to work the cooking equipment until the current cooking process is finished; if not, indicating that the humidity control process is abnormal, and then automatically adjusting the actual input heating voltage U by the cooking equipment;
and finally, judging whether the adjusted actual input heating voltage U is not in the theoretical input heating voltage threshold range corresponding to the current food cooking mode, namely judging whether the adjusted actual input heating voltage U meets the following requirements: u shapeminThe actual input heating voltage U is less than or equal to U after adjustmentmax(ii) a If so, the problem of abnormal humidity control after automatic adjustment is solved, and then the cooking equipment continues to work until the current cooking process is finished; if not, the automatic adjustment fails, namely the problem of abnormal humidity control cannot be solved through the automatic adjustment of the cooking equipment, and the cooking equipment prompts control at the momentThe abnormal humidity can be timely and accurately judged whether the abnormal humidity occurs in the control process or not, a user is timely reminded, and the problem that the current cooking equipment cannot timely determine the abnormal humidity control is effectively solved.
Further, S23 specifically includes:
if the actual input heating voltage U is less than the minimum theoretical input heating voltage U of the theoretical input heating voltage threshold rangeminIncreasing the actual input heating voltage U input to the oxygen concentration detection unit; in a specific embodiment, the actual input heating voltage U input to the oxygen concentration detection unit is increased according to a first adjustment ratio threshold;
if the actual input heating voltage U is larger than the maximum theoretical input heating voltage U of the theoretical input heating voltage threshold rangemaxThe actual input heating voltage U input to the oxygen concentration detection unit is decreased. In a specific embodiment, the actual input heating voltage U input to the oxygen concentration detection unit is reduced by the second adjustment proportion threshold.
Wherein, the first adjusting proportion threshold value is 2% -8%, preferably, the first adjusting proportion threshold value is 5%.
The second adjustment ratio threshold is 2% to 8%, and preferably, the second adjustment ratio threshold is 5%.
For example, if the theoretical input heating voltage threshold range of the oxygen concentration detection unit supplied in the current food cooking mode is 5V to 6V, and the detected actual input heating voltage U supplied to the oxygen concentration detection unit is 4V, it means that the current actual input heating voltage U satisfies: u is less than UminThen, the cooking appliance increases the actual input heating voltage U input to the oxygen concentration detection unit according to the first adjustment ratio threshold, and the increased actual input heating voltage U becomes the actual input heating voltage U × (1+ first adjustment ratio threshold) before the increase, that is, the increased actual input heating voltage U × (4 + 5%) becomes 4.2V.
For example, if the theoretical input heating voltage threshold range of the oxygen concentration detection unit supplied in the current food cooking mode is 5V to 6V, the actual supply of the oxygen concentration detection unit is detectedThe input heating voltage U is 7V, which means that the current actual input heating voltage U satisfies: u > UmaxThen, the cooking appliance decreases the actual input heating voltage U input to the oxygen concentration detection unit according to the second adjustment ratio threshold, and the decreased actual input heating voltage U is equal to the actual input heating voltage U x before the decrease (1+ the second adjustment ratio threshold), i.e., the decreased actual input heating voltage U is equal to 7 x (1-5%) -6.65V.
Further, the food cooking mode includes a steaming cooking mode and a baking cooking mode.
Wherein, the theoretical oxygen concentration threshold range corresponding to the steaming cooking mode is 1-2%, and the corresponding theoretical input heating voltage threshold range is 5-6V;
the theoretical oxygen concentration threshold range corresponding to the baking cooking mode is 12-15%, and the corresponding theoretical input heating voltage threshold range is 3.5-4V.
Referring to fig. 2, a method for detecting a humidity control abnormality in the present embodiment is specifically described, which includes:
s1, detecting the actual oxygen concentration C in the cooking cavity and the actual input heating voltage U input to the oxygen concentration detection element in real time in the food cooking process;
s21, judging whether the actual oxygen concentration C is within the theoretical oxygen concentration threshold range corresponding to the current food cooking mode; if so, the cooking equipment continues to work until the current cooking process is finished; if not, go to S22;
s22, judging whether the actual input heating voltage U is within the theoretical heating voltage threshold range corresponding to the current food cooking mode; if so, the cooking equipment continues to work until the current cooking process is finished; if not, go to S23;
s23, adjusting the actual input heating voltage U input to the oxygen concentration detection unit;
s24, judging whether the adjusted actual input heating voltage U is still not in the theoretical input heating voltage threshold range corresponding to the current food cooking mode; if so, the cooking equipment continues to work until the current cooking process is finished; if not, the cooking equipment prompts that the humidity control is abnormal.
In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the described parent features, structures, materials, or characteristics may be combined in any suitable manner in any one or more embodiments or examples.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims (10)

1. A method for detecting a humidity control abnormality of a cooking apparatus, the method comprising:
detecting the actual oxygen concentration C in the cooking cavity and the actual input heating voltage U input to the oxygen concentration detection element in real time in the food cooking process;
if the actual oxygen concentration C is not in the theoretical oxygen concentration threshold range corresponding to the current food cooking mode and the actual input heating voltage U is not in the theoretical input heating voltage threshold range corresponding to the current food cooking mode, prompting abnormal humidity control by the cooking equipment; otherwise, the cooking device continues to work until the current cooking process is completed.
2. The method according to claim 1, wherein if the actual oxygen concentration C is not within the theoretical oxygen concentration threshold range corresponding to the current food cooking mode and the actual input heating voltage U is not within the theoretical heating voltage threshold range corresponding to the current food cooking mode, the cooking device prompts for a humidity control abnormality; otherwise, the cooking device continues to work until the current cooking process is completed, and the method specifically includes:
if the actual oxygen concentration C is not in the theoretical oxygen concentration threshold range corresponding to the current food cooking mode and the actual input heating voltage U is not in the theoretical input heating voltage threshold range corresponding to the current food cooking mode, adjusting the actual input heating voltage U input to the oxygen concentration detection unit;
if the adjusted actual input heating voltage U is not in the theoretical input heating voltage threshold range corresponding to the current food cooking mode, prompting the humidity control abnormality of the cooking equipment; otherwise, the cooking device continues to work until the current cooking process is completed.
3. The method for detecting humidity control abnormality of a cooking apparatus according to claim 2, wherein if the actual input heating voltage U is not within the theoretical input heating voltage threshold range corresponding to the current food cooking mode, the adjusting the actual input heating voltage U input to the oxygen concentration detecting unit specifically includes:
if the actual input heating voltage U is less than the minimum theoretical input heating voltage U of the theoretical input heating voltage threshold rangeminIncreasing the actual input heating voltage U input to the oxygen concentration detection unit;
if the actual input heating voltage U is larger than the maximum theoretical input heating voltage U of the theoretical input heating voltage threshold rangemaxThe actual input heating voltage U input to the oxygen concentration detection unit is decreased.
4. The humidity control abnormality detecting method of a cooking apparatus according to claim 3, wherein the increasing of the actual input heating voltage U input to the oxygen concentration detecting unit is specifically: the actual input heating voltage U input to the oxygen concentration detection unit is increased according to the first adjustment ratio threshold.
5. The humidity control abnormality detecting method of a cooking apparatus according to claim 3, wherein the reducing of the actual input heating voltage U to the oxygen concentration detecting unit is specifically: and reducing the actual input heating voltage U input to the oxygen concentration detection unit according to a second adjustment proportion threshold value.
6. The method of claim 4, wherein the first adjustment ratio threshold is 2-8%.
7. The method of claim 5, wherein the second adjustment ratio threshold is 2-8%.
8. The method of any one of claims 1 to 7, wherein if the actual oxygen concentration C is within the theoretical oxygen concentration threshold range corresponding to the current food cooking mode, the cooking device continues to operate until the current cooking process is completed.
9. The method of detecting moisture control abnormality of a cooking apparatus according to any one of claims 1 to 7, wherein the food cooking mode includes a steaming cooking mode and a baking cooking mode.
10. The method for detecting moisture control abnormality of a cooking apparatus according to claim 9, wherein the steaming cooking mode corresponds to a theoretical oxygen concentration threshold range of 1% to 2% and a theoretical input heating voltage threshold range of 5V to 6V;
the theoretical oxygen concentration threshold range corresponding to the baking cooking mode is 12-15%, and the corresponding theoretical input heating voltage threshold range is 3.5-4V.
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CN111588264A (en) * 2020-04-20 2020-08-28 华帝股份有限公司 Control method of steaming and baking equipment with external humidity detection device

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CN104665573A (en) * 2014-08-22 2015-06-03 广东美的厨房电器制造有限公司 Cooking equipment and control method thereof
CN205137576U (en) * 2015-11-24 2016-04-06 佛山市顺德区美的电热电器制造有限公司 Firing equipment and culinary art device
CN106490964A (en) * 2016-12-30 2017-03-15 广东美的厨房电器制造有限公司 The control method of electric cooking pot, device and electric cooking pot
CN106802584A (en) * 2017-03-22 2017-06-06 广东美的厨房电器制造有限公司 Cooking methods, cooker and cooking apparatus
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CN110200515A (en) * 2019-06-17 2019-09-06 杭州老板电器股份有限公司 It is baked cooking utensils and its control method
CN111588264A (en) * 2020-04-20 2020-08-28 华帝股份有限公司 Control method of steaming and baking equipment with external humidity detection device

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