CN112568694A - Cooking control method, cooking control device, cooking appliance and computer readable storage medium - Google Patents
Cooking control method, cooking control device, cooking appliance and computer readable storage medium Download PDFInfo
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- CN112568694A CN112568694A CN201910943204.1A CN201910943204A CN112568694A CN 112568694 A CN112568694 A CN 112568694A CN 201910943204 A CN201910943204 A CN 201910943204A CN 112568694 A CN112568694 A CN 112568694A
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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
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
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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
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means
-
- 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
- A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/30—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Cookers (AREA)
Abstract
The invention provides a cooking control method, a cooking control device, a cooking appliance and a computer readable storage medium, wherein the cooking control method comprises the following steps: detecting the working condition temperature of the cooking part; and adjusting the heating parameters and/or the closed state of the cooking part according to the magnitude relation between the preset vacuum fresh-keeping temperature and the working condition temperature. According to the technical scheme, when the cooking part is used for keeping the contained materials fresh in vacuum, the heating parameters and/or the closed state of the cooking part are adjusted according to the acquired working condition temperature of the cooking part based on the corresponding relation between the steam temperature and the vacuum degree, so that the control of the vacuum degree of the cooking part is realized, and because only the working condition temperature of the cooking part needs to be detected in the control process, a pressure sensor or a pressure switch does not need to be arranged, the manufacturing cost of the cooking appliance is effectively reduced, the heating parameters and/or the closed state of the cooking part are quickly adjusted, and the reliability of the vacuum function of the cooking appliance is improved.
Description
Technical Field
The present invention relates to the field of cooking technologies, and more particularly, to a cooking control method, a cooking control apparatus, a cooking appliance, and a computer-readable storage medium.
Background
In the related technical scheme, cooking appliances such as a pressure cooker and an electric cooker are developed with a vacuum function, and the time for the electric pressure cooker to keep food fresh is related to the pressure in the electric pressure cooker, so that a pressure sensor or a pressure switch is usually arranged in the electric pressure cooker, the manufacturing cost of the cooking appliances is increased, and the complexity of the hardware structure of the cooking appliances is increased.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art.
To this end, a first aspect of the present invention is directed to a cooking control method.
A second aspect of the present invention is directed to a cooking control apparatus.
A third aspect of the present invention is directed to a cooking appliance.
A fourth aspect of the present invention is directed to a computer-readable storage medium.
In order to achieve the above object, an aspect of the present invention provides a cooking control method, including: detecting the working condition temperature of the cooking part; and adjusting the heating parameters of the cooking part and/or the closed state of the cooking part according to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature.
The present invention proposes a control scheme for controlling a cooking appliance, wherein the controlled cooking appliance comprises a cooking part for containing a material, and, in particular, when the cooking part is used for keeping the contained materials fresh in vacuum, the heating parameters and/or the closed state of the cooking part are adjusted according to the acquired working condition temperature of the cooking part so as to realize the control of the vacuum degree of the cooking part, because only the working condition temperature of the cooking part needs to be detected in the control process, a pressure sensor or a pressure switch does not need to be arranged, therefore, the manufacturing cost of the cooking utensil and the complexity of the hardware structure are effectively reduced, the cooking utensil is lighter and lighter, meanwhile, the heating parameters and/or the closed state of the cooking part can be quickly and reliably set according to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature, so that the control requirement on the cooking appliance is met.
The cooking part is generally formed by enclosing an upper cover and a pot body, so that the working temperature can be at least one of the temperature of the pot body, the temperature of the inner space of the pot body and the temperature of the upper cover, or the average temperature of a plurality of temperature test positions.
In addition, the cooking control method provided by the technical scheme of the invention also has the following additional technical characteristics:
one of them embodiment, before the operating mode temperature of detection culinary art portion, still include: determining a preset vacuum preservation time length; and determining the vacuum preservation temperature of the cooking part according to the preset vacuum preservation time length.
In the technical scheme, after the touch panel of the cooking appliance receives the preset vacuum preservation time, or the cooking appliance is provided with the communication component, the communication component can determine the preset vacuum preservation time through receiving and analyzing the control command, and further, the vacuum preservation temperature is accurately and reliably determined based on the corresponding relation between the steam temperature and the vacuum preservation temperature and the corresponding relation between the vacuum preservation time and the vacuum preservation temperature, so that the vacuum preservation time can be reliably reached only by adjusting the heating power of the cooking part, and any additional hardware structure is not required to be arranged.
One embodiment further comprises: receiving a signal input by an operation part of the cooking appliance to enter a vacuum refreshing stage; and receiving the vacuum preservation time input by the operation part to determine the preset vacuum preservation time, wherein the longer the vacuum preservation time is, the higher the vacuum preservation temperature is.
In this embodiment, the operating portion of the cooking appliance may be a touch panel or a communication device capable of receiving a communication signal, and the communication device may be a bluetooth communication device, an infrared communication device, a Wi-Fi (Wireless Fidelity, Wireless local area network based on IEEE 802.11b standard) communication device, a zigbee communication device, or a mobile cellular communication device, for example.
In one embodiment, the vacuum refreshing temperature includes an upper limit value and a lower limit value, wherein, according to a magnitude relationship between a preset vacuum refreshing temperature and the operating condition temperature, the heating parameter of the cooking part and/or the closed state of the cooking part are/is adjusted, and the method specifically further includes: detecting the working condition temperature of the cooking part, judging whether the working condition temperature is greater than or equal to the lower limit value of the vacuum refreshing temperature, and judging whether the working condition temperature is less than or equal to the upper limit value of the vacuum refreshing temperature; and judging that the working condition temperature is greater than or equal to the lower limit value of the vacuum fresh-keeping temperature, and the working condition temperature is less than or equal to the upper limit value of the vacuum fresh-keeping temperature, controlling to stop heating the cooking part, and simultaneously controlling the cooking part to be in a closed state.
In the technical scheme, the working condition temperature is larger than or equal to the lower limit value of the vacuum fresh-keeping temperature, the working condition temperature is smaller than or equal to the upper limit value of the vacuum fresh-keeping temperature, the cooking part is controlled to stop heating, and meanwhile, the cooking part is controlled to be in a closed state, so that when the heating process is stopped, the steam of the cooking part is naturally cooled, and meanwhile, the pressure of the cooking part is continuously reduced.
According to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature, the heating parameter of the cooking part and/or the closed state of the cooking part are adjusted, and the method specifically comprises the following steps: detecting the working condition temperature of the cooking part, and judging whether the working condition temperature is less than or equal to the lower limit value of the vacuum refreshing temperature; and judging that the working condition temperature is less than or equal to the lower limit value of the vacuum fresh-keeping temperature, and controlling to heat the cooking part.
In this technical scheme, judging the operating mode temperature and being less than or equal to the lower limit value of the fresh-keeping temperature in vacuum, control heats the culinary art portion to improve the operating mode temperature of culinary art portion, control culinary art portion simultaneously is in the encapsulated situation, when guaranteeing to heat the process, the vapor of culinary art portion is heated, makes the pressure of culinary art portion constantly rise simultaneously, and then can produce sufficient pressure after guaranteeing to cook the portion internal cooling and keep fresh.
In one embodiment, the cooking control method further includes: and controlling the cooking part to be in a closed state in the process of controlling the heating of the cooking part.
In this technical scheme, through in the heating process, control culinary art portion is in the encapsulated situation to promote the intensification efficiency of culinary art portion.
According to one embodiment, the heating parameter of the cooking part and/or the closed state of the cooking part are adjusted according to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature, and the method specifically further comprises the following steps: detecting the working condition temperature of the cooking part, and judging whether the working condition temperature is greater than the upper limit value of the vacuum fresh-keeping temperature; and if the working condition temperature is judged to be larger than the upper limit value of the vacuum refreshing temperature, controlling to stop heating the cooking part, and simultaneously controlling to exhaust the cooking part.
In this embodiment, when according to the big or small relation between predetermined vacuum fresh-keeping temperature and the operating mode temperature, the heating parameter and/or the closure state of adjustment culinary art portion, through judging that operating mode temperature is greater than or equal to vacuum fresh-keeping temperature's upper limit value, in order to promote cooking utensil's security and reliability, control stops right the culinary art portion heats to reduce the energy consumption, simultaneously, control is right the culinary art portion carries out exhaust treatment, when reducing the atmospheric pressure in the culinary art portion, carries out exhaust treatment through control to the culinary art portion, with the steam discharge culinary art portion of culinary art portion, be convenient for form the vacuum in the culinary art portion, can utilize the vacuum to keep fresh the material of splendid attire.
In one embodiment, the vacuum refreshing temperature has a fixed value and a preset deviation value, the lower limit value of the vacuum refreshing temperature is the difference between the fixed value and the preset deviation value, and the upper limit value of the vacuum refreshing temperature is the sum of the fixed value and the preset deviation value.
In an embodiment of the second aspect of the present invention, a cooking control apparatus is provided, where the cooking control apparatus includes a processor, and the processor implements the steps of the cooking control method according to any one of the above embodiments when executing a computer program.
According to the technical scheme of the third aspect of the invention, the cooking appliance comprises the cooking control device and a cooking part, wherein the cooking part is used for containing materials; the temperature measuring component is arranged on the outer side of the cooking part or the inner side of the cooking part or embedded in the body of the cooking part and is connected to the cooking control device; the heating assembly is matched with the cooking part, is connected to the cooking control device, and carries out heating treatment on the cooking part according to a heating instruction of the cooking control device; the exhaust assembly can communicate in culinary art portion and atmospheric environment, is connected to cooking controlling means, according to cooking controlling means's exhaust instruction, carries out exhaust treatment to cooking portion, and wherein, when exhaust assembly closed, cooking portion was in the encapsulated situation.
In an aspect of the fourth aspect of the present invention, a computer-readable storage medium is provided, on which a computer program is stored, the computer program being executable by a processor, and the computer program, when executed, implementing the steps of the cooking control method according to any one of the above.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 is a schematic flow chart diagram of a cooking control method disclosed in one embodiment of the present invention;
FIG. 2 is a schematic flow chart diagram illustrating a cooking control method according to another embodiment of the present invention;
FIG. 3 is a schematic block diagram of a cooking control apparatus disclosed in one embodiment of the present invention;
FIG. 4 is a schematic view of a disclosed cooking appliance in accordance with an embodiment of the present invention;
fig. 5 is a schematic view of a cooking appliance disclosed in another embodiment of the present invention;
FIG. 6 is a schematic diagram of a computer-readable storage medium disclosed in one embodiment of the invention.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as specifically described herein, and thus the scope of the present invention is not limited by the specific embodiments disclosed below.
A cooking control method according to an embodiment of the present invention will be described below with reference to fig. 1 to 6.
As shown in fig. 1, a cooking control method for a cooking appliance is provided, wherein the cooking appliance includes a cooking part for containing materials, and the cooking control method includes:
step S102, detecting the working temperature of the cooking part.
And S104, adjusting the heating parameters of the cooking part and/or the closed state of the cooking part according to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature.
The present invention proposes a control scheme for controlling a cooking appliance, wherein the controlled cooking appliance comprises a cooking part for containing a material, and, in particular, when the cooking part is used for keeping the contained materials fresh in vacuum, the heating parameters and/or the closed state of the cooking part are adjusted according to the acquired working condition temperature of the cooking part so as to realize the control of the vacuum degree of the cooking part, because only the working condition temperature of the cooking part needs to be detected in the control process, a pressure sensor or a pressure switch does not need to be arranged, therefore, the manufacturing cost of the cooking utensil and the complexity of the hardware structure are effectively reduced, the cooking utensil is lighter and lighter, meanwhile, the heating parameters and/or the closed state of the cooking part can be quickly and reliably set according to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature, so that the control requirement on the cooking appliance is met.
The cooking part is generally formed by enclosing an upper cover and a pot body, so that the working temperature can be at least one of the temperature of the pot body, the temperature of the inner space of the pot body and the temperature of the upper cover, or the average temperature of a plurality of temperature test positions.
In addition, the cooking control method provided by the technical scheme of the invention also has the following additional technical characteristics:
in one embodiment, as shown in fig. 2, before the step S102 of detecting the operating temperature of the cooking part is executed, the method further includes:
step S202, determining the preset vacuum fresh-keeping time.
And step S204, determining the vacuum preservation temperature of the cooking part according to the preset vacuum preservation time length.
In the technical scheme, after the touch panel of the cooking appliance receives the preset vacuum preservation time, or the cooking appliance is provided with the communication component, the communication component can determine the preset vacuum preservation time through receiving and analyzing the control command, and further, the vacuum preservation temperature is accurately and reliably determined based on the corresponding relation between the steam temperature and the vacuum preservation temperature and the corresponding relation between the vacuum preservation time and the vacuum preservation temperature, so that the vacuum preservation time can be reliably reached only by adjusting the heating power of the cooking part, and any additional hardware structure is not required to be arranged.
One embodiment further comprises: receiving a signal input by an operation part of the cooking appliance to enter a vacuum refreshing stage; and receiving the vacuum preservation time input by the operation part to determine the preset vacuum preservation time, wherein the longer the vacuum preservation time is, the higher the vacuum preservation temperature is.
In this embodiment, the operating portion of the cooking appliance may be a touch panel or a communication device capable of receiving a communication signal, and the communication device may be a bluetooth communication device, an infrared communication device, a Wi-Fi (Wireless Fidelity, Wireless local area network based on IEEE 802.11b standard) communication device, a zigbee communication device, or a mobile cellular communication device, for example.
In one embodiment, the vacuum refreshing temperature includes an upper limit value and a lower limit value, wherein, according to a magnitude relationship between a preset vacuum refreshing temperature and the operating condition temperature, the heating parameter of the cooking part and/or the closed state of the cooking part are/is adjusted, and the method specifically further includes: detecting the working condition temperature of the cooking part, judging whether the working condition temperature is greater than or equal to the lower limit value of the vacuum refreshing temperature, and judging whether the working condition temperature is less than or equal to the upper limit value of the vacuum refreshing temperature; and judging that the working condition temperature is greater than or equal to the lower limit value of the vacuum fresh-keeping temperature, and the working condition temperature is less than or equal to the upper limit value of the vacuum fresh-keeping temperature, controlling to stop heating the cooking part, and simultaneously controlling the cooking part to be in a closed state.
In the technical scheme, the working condition temperature is larger than or equal to the lower limit value of the vacuum fresh-keeping temperature, the working condition temperature is smaller than or equal to the upper limit value of the vacuum fresh-keeping temperature, the cooking part is controlled to stop heating, and meanwhile, the cooking part is controlled to be in a closed state, so that when the heating process is stopped, the steam of the cooking part is naturally cooled, and meanwhile, the pressure of the cooking part is continuously reduced.
According to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature, the heating parameter of the cooking part and/or the closed state of the cooking part are adjusted, and the method specifically comprises the following steps: detecting the working condition temperature of the cooking part, and judging whether the working condition temperature is less than or equal to the lower limit value of the vacuum refreshing temperature; and judging that the working condition temperature is less than or equal to the lower limit value of the vacuum fresh-keeping temperature, and controlling to heat the cooking part.
In this technical scheme, judging the operating mode temperature and being less than or equal to the lower limit value of the fresh-keeping temperature in vacuum, control heats the culinary art portion to improve the operating mode temperature of culinary art portion, control culinary art portion simultaneously is in the encapsulated situation, when guaranteeing to heat the process, the vapor of culinary art portion is heated, makes the pressure of culinary art portion constantly rise simultaneously, and then can produce sufficient pressure after guaranteeing to cook the portion internal cooling and keep fresh.
In one embodiment, the cooking control method further includes: and controlling the cooking part to be in a closed state in the process of controlling the heating of the cooking part.
In this technical scheme, through in the heating process, control culinary art portion is in the encapsulated situation to promote the intensification efficiency of culinary art portion.
According to one embodiment, the heating parameter of the cooking part and/or the closed state of the cooking part are adjusted according to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature, and the method specifically further comprises the following steps: detecting the working condition temperature of the cooking part, and judging whether the working condition temperature is greater than the upper limit value of the vacuum fresh-keeping temperature; and if the working condition temperature is judged to be larger than the upper limit value of the vacuum refreshing temperature, controlling to stop heating the cooking part, and simultaneously controlling to exhaust the cooking part.
In this embodiment, when according to the big or small relation between predetermined vacuum fresh-keeping temperature and the operating mode temperature, the heating parameter and/or the closure state of adjustment culinary art portion, through judging that operating mode temperature is greater than or equal to vacuum fresh-keeping temperature's upper limit value, in order to promote cooking utensil's security and reliability, control stops right the culinary art portion heats to reduce the energy consumption, simultaneously, control is right the culinary art portion carries out exhaust treatment, when reducing the atmospheric pressure in the culinary art portion, carries out exhaust treatment through control to the culinary art portion, with the steam discharge culinary art portion of culinary art portion, be convenient for form the vacuum in the culinary art portion, can utilize the vacuum to keep fresh the material of splendid attire.
In one embodiment, the vacuum refreshing temperature has a fixed value and a preset deviation value, the lower limit value of the vacuum refreshing temperature is the difference between the fixed value and the preset deviation value, and the upper limit value of the vacuum refreshing temperature is the sum of the fixed value and the preset deviation value.
As shown in fig. 3, a cooking control apparatus 300 is proposed, wherein the cooking control apparatus 300 includes a processor 302, and the steps of the cooking control method implemented when the processor 302 executes a computer program specifically include: detecting the working condition temperature of the cooking part; and adjusting the heating parameters of the cooking part and/or the closed state of the cooking part according to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature.
The present invention proposes a control scheme for controlling a cooking appliance, wherein the controlled cooking appliance comprises a cooking part for containing a material, and, in particular, when the cooking part is used for keeping the contained materials fresh in vacuum, the heating parameters and/or the closed state of the cooking part are adjusted according to the acquired working condition temperature of the cooking part so as to realize the control of the vacuum degree of the cooking part, because only the working condition temperature of the cooking part needs to be detected in the control process, a pressure sensor or a pressure switch does not need to be arranged, therefore, the manufacturing cost of the cooking utensil and the complexity of the hardware structure are effectively reduced, the cooking utensil is lighter and lighter, meanwhile, the heating parameters and/or the closed state of the cooking part can be quickly and reliably set according to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature, so that the control requirement on the cooking appliance is met.
The cooking part is generally formed by enclosing an upper cover and a pot body, so that the working temperature can be at least one of the temperature of the pot body, the temperature of the inner space of the pot body and the temperature of the upper cover, or the average temperature of a plurality of temperature test positions.
In addition, the cooking control apparatus 300 according to the above technical solution of the present invention further has the following additional technical features:
in one embodiment, before detecting the operating temperature of the cooking portion, the processor 302 further includes the following steps: determining a preset vacuum preservation time length; and determining the vacuum preservation temperature of the cooking part according to the preset vacuum preservation time length.
In the technical scheme, after the touch panel of the cooking appliance receives the preset vacuum preservation time, or the cooking appliance is provided with the communication component, the communication component can determine the preset vacuum preservation time through receiving and analyzing the control command, and further, the vacuum preservation temperature is accurately and reliably determined based on the corresponding relation between the steam temperature and the vacuum preservation temperature and the corresponding relation between the vacuum preservation time and the vacuum preservation temperature, so that the vacuum preservation time can be reliably reached only by adjusting the heating power of the cooking part, and any additional hardware structure is not required to be arranged.
In one embodiment, the steps performed by the processor 302 further include: receiving a signal input by an operation part of the cooking appliance to enter a vacuum refreshing stage; and receiving the vacuum preservation time input by the operation part to determine the preset vacuum preservation time, wherein the longer the vacuum preservation time is, the higher the vacuum preservation temperature is.
In this embodiment, the operating portion of the cooking appliance may be a touch panel or a communication device capable of receiving a communication signal, and the communication device may be a bluetooth communication device, an infrared communication device, a Wi-Fi (Wireless Fidelity, Wireless local area network based on IEEE 802.11b standard) communication device, a zigbee communication device, or a mobile cellular communication device, for example.
In one embodiment, the vacuum refreshing temperature includes an upper limit value and a lower limit value, wherein the processor 302 adjusts the heating parameter of the cooking part and/or the closed state of the cooking part according to a preset size relationship between the vacuum refreshing temperature and the operating condition temperature, and specifically includes the following steps: detecting the working condition temperature of the cooking part, judging whether the working condition temperature is greater than or equal to the lower limit value of the vacuum refreshing temperature, and judging whether the working condition temperature is less than or equal to the upper limit value of the vacuum refreshing temperature; and judging that the working condition temperature is greater than or equal to the lower limit value of the vacuum fresh-keeping temperature, and the working condition temperature is less than or equal to the upper limit value of the vacuum fresh-keeping temperature, controlling to stop heating the cooking part, and simultaneously controlling the cooking part to be in a closed state.
In the technical scheme, the working condition temperature is larger than or equal to the lower limit value of the vacuum fresh-keeping temperature, the working condition temperature is smaller than or equal to the upper limit value of the vacuum fresh-keeping temperature, the cooking part is controlled to stop heating, and meanwhile, the cooking part is controlled to be in a closed state, so that when the heating process is stopped, the steam of the cooking part is naturally cooled, and meanwhile, the pressure of the cooking part is continuously reduced.
In one embodiment, the processor 302 adjusts the heating parameter of the cooking part and/or the closed state of the cooking part according to the relationship between the preset vacuum refreshing temperature and the working temperature, and specifically includes the following steps: detecting the working condition temperature of the cooking part, and judging whether the working condition temperature is less than or equal to the lower limit value of the vacuum refreshing temperature; and judging that the working condition temperature is less than or equal to the lower limit value of the vacuum fresh-keeping temperature, and controlling to heat the cooking part.
In this technical scheme, judging the operating mode temperature and being less than or equal to the lower limit value of the fresh-keeping temperature in vacuum, control heats the culinary art portion to improve the operating mode temperature of culinary art portion, control culinary art portion simultaneously is in the encapsulated situation, when guaranteeing to heat the process, the vapor of culinary art portion is heated, makes the pressure of culinary art portion constantly rise simultaneously, and then can produce sufficient pressure after guaranteeing to cook the portion internal cooling and keep fresh.
In one embodiment, the steps performed by the processor 302 further include: and controlling the cooking part to be in a closed state in the process of controlling the heating of the cooking part.
In this technical scheme, through in the heating process, control culinary art portion is in the encapsulated situation to promote the intensification efficiency of culinary art portion.
In one embodiment, the processor 302 adjusts the heating parameter of the cooking part and/or the closed state of the cooking part according to the magnitude relationship between the preset vacuum refreshing temperature and the working condition temperature, and specifically includes the following steps: detecting the working condition temperature of the cooking part, and judging whether the working condition temperature is greater than the upper limit value of the vacuum fresh-keeping temperature; and if the working condition temperature is judged to be larger than the upper limit value of the vacuum refreshing temperature, controlling to stop heating the cooking part, and simultaneously controlling to exhaust the cooking part.
In this embodiment, when according to the big or small relation between predetermined vacuum fresh-keeping temperature and the operating mode temperature, the heating parameter and/or the closure state of adjustment culinary art portion, through judging that operating mode temperature is greater than or equal to vacuum fresh-keeping temperature's upper limit value, in order to promote cooking utensil's security and reliability, control stops right the culinary art portion heats to reduce the energy consumption, simultaneously, control is right the culinary art portion carries out exhaust treatment, when reducing the atmospheric pressure in the culinary art portion, carries out exhaust treatment through control to the culinary art portion, with the steam discharge culinary art portion of culinary art portion, be convenient for form the vacuum in the culinary art portion, can utilize the vacuum to keep fresh the material of splendid attire.
In one embodiment, the vacuum refreshing temperature has a fixed value and a preset deviation value, the lower limit value of the vacuum refreshing temperature is the difference between the fixed value and the preset deviation value, and the upper limit value of the vacuum refreshing temperature is the sum of the fixed value and the preset deviation value.
The cooking Control device 300 includes at least one logic calculation device of a Micro-programmed Control Unit (MCU), a Central Processing Unit (CPU), a Digital Signal Processor (DSP), a single chip Microcomputer (MCU), and an embedded device.
In summary, the cooking control apparatus 300 of the present invention includes the processor 302, wherein the processor 302 implements the steps of the cooking control method according to any one of the above embodiments when executing the computer program, so that the cooking control apparatus has all the advantages of the cooking control method according to any one of the above embodiments.
In an embodiment of the present invention, as shown in fig. 4, a cooking appliance 400 is provided, which includes the cooking control apparatus 300, a cooking part 402, the cooking part 402 is used for containing materials; the temperature measuring component 404 is arranged on the outer side of the cooking part 402 or the inner side of the cooking part 402 or embedded in the body of the cooking part 402 and connected to the cooking control device 300, and the temperature measuring component 404 detects the working condition temperature of the cooking part 402 and sends the working condition temperature to the cooking control device 300; a heating component 406, which is arranged in cooperation with the cooking part 402, is connected to the cooking control device 300, and performs heating treatment on the cooking part 402 according to a heating instruction of the cooking control device 300; and an exhaust assembly which can be communicated with the cooking part 402 and the atmosphere environment, is connected to the cooking control device 300, and performs exhaust treatment on the cooking part 402 according to an exhaust instruction of the cooking control device 300, wherein when the exhaust assembly is closed, the cooking part 402 is in a closed state.
In this embodiment, the cooking appliance 400 includes two parts of an upper cover and a pot body, wherein the upper cover is provided with a float assembly 410 and a vent assembly, and the float assembly 410 has a positive and negative pressure bidirectional sealing function.
When the cooking part 402 is heated, the float assembly 410 is sealed, and positive pressure is generated in the cooking part 402; when the space in the cooking part 402 is cooled, the float assembly 410 is sealed, and a negative pressure is generated in the cooking part 402.
The exhaust assembly has two states of open and closed, and when it is in the open state, the cooking part 402 is in communication with the outside for exhaust or intake, and when it is in the closed state, the cooking part 402 is isolated from the outside.
The vacuum degree that produces after the cooling of different temperature vapor is different, utilizes this principle to control the size of vacuum degree through control temperature, specifically, after long when the user presets vacuum preservation, culinary art controlling means 300 confirms the vacuum preservation temperature of culinary art portion according to long when presetting vacuum preservation, and temperature measurement component 404 begins to detect the operating mode temperature in the culinary art portion 402, and the vacuum is preserved for a long time and the vacuum and is preserved the corresponding relation between the temperature as follows:
if the preset vacuum preservation time is between 0 and 6 hours, the vacuum preservation temperature of the corresponding cooking part is between 75 and 82 ℃.
When the preset vacuum preservation time is between 6 and 12 hours, the vacuum preservation temperature of the corresponding cooking part is between 85 and 92 ℃.
When the preset vacuum preservation time is longer than 12 hours, the vacuum preservation temperature of the corresponding cooking part is between 95 and 102 ℃.
When the working condition temperature is judged to belong to the range of (T, T + delta T), wherein delta T is taken at 0-2 ℃ or 0-5 ℃, the preset temperature deviation is taken at 0-1 ℃ or 0-2.5 ℃, the heating component 406 stops heating, the exhaust component is in a closed state, the cooking part 402 is isolated from the outside, vacuum is generated, and the fresh-keeping stage of cooling and generating vacuum is started.
When the working condition temperature is larger than T + delta T, the heating component 406 stops heating, the exhaust component is in an open state, the material in the cooking part 402 is cooled, and the temperature measuring component 404 continues to detect the working condition temperature in the cooking part 402.
When the working condition temperature is judged to belong to the range of (T, T + delta T), the delta T is taken at 0-2 ℃, the value range of the corresponding preset temperature deviation is 0-1 ℃, the exhaust assembly is in a closed state, the cooking part 402 is isolated from the outside, vacuum is generated, and the fresh-keeping stage of cooling to generate vacuum is started.
When the operating temperature is less than T, the heating assembly 406 heats, and the temperature measuring assembly 404 continues to detect the operating temperature in the cooking part 402.
When the working condition temperature is judged to belong to the range of (T, T + delta T), the delta T is taken at 0-2 ℃, the value range of the corresponding preset temperature deviation is 0-1 ℃, the heating component 406 stops heating, the exhaust component is in a closed state, the cooking part 402 is isolated from the outside, vacuum is generated, and the fresh-keeping stage of cooling and generating vacuum is started.
As shown in fig. 5, the exhaust valve 408 is a magnetic valve, and the magnetic valve includes: the solenoid 124 and the valve body 122 located above the solenoid 124 generate an attractive force to the valve body 122 when the solenoid 124 receives a first current, so that the valve body 122 is attracted to an exhaust passage outlet of the valve spool 126.
The valve core 126 communicates the sealed cooking part with the outside, the upper cover 110 is also provided with an electromagnetic coil 124, and the electromagnetic coil 124 has different current directions, so as to generate attraction force and repulsion force on the valve body 122 in the exhaust valve 408.
When the air needs to be exhausted, a second current is supplied to the electromagnetic coil 124, a repulsive force is applied to the valve body 122, the valve body 122 is jacked up, and the valve core 126 is communicated with the outside. Wherein the direction of the second current is opposite to the direction of the first current.
When a vacuum needs to be generated, the solenoid coil 124 receives a first current and exerts an attractive force on the valve body 122, so that the valve body 122 and the valve plug 126 are in closer contact, and a good seal is realized.
The floater assembly 410 can realize positive and negative pressure bidirectional sealing, when the cooking part 402 is heated, positive pressure is generated in the cooking part 402, the floater assembly 410 seals the cooking part 402, when negative pressure is formed in the cooking part 402, the floater assembly 410 seals the cooking part 402, and the exhaust valve 408 has two states of opening and closing.
The cooking part 402 is opened to communicate with the outside for exhausting and introducing air, and the cooking part 402 is closed to isolate the outside.
The exhaust valve 408 has two states of opening and closing, and when opened, the sealed cooking part is communicated with the outside to realize the exhaust and intake of the cooking part 402, and when closed, the sealed cooking part is isolated from the outside.
In an embodiment of the invention, as shown in fig. 6, a computer-readable storage medium 500 is proposed, the computer-readable storage medium 500 having stored thereon a computer program, the computer program being executable by the processor 302, the computer program, when executed, implementing the steps of: detecting the working condition temperature of the cooking part; and adjusting the heating parameters of the cooking part and/or the closed state of the cooking part according to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature.
The present invention proposes a control scheme for controlling a cooking appliance, wherein the controlled cooking appliance comprises a cooking part for containing a material, and, in particular, when the cooking part is used for keeping the contained materials fresh in vacuum, the heating parameters and/or the closed state of the cooking part are adjusted according to the acquired working condition temperature of the cooking part so as to realize the control of the vacuum degree of the cooking part, because only the working condition temperature of the cooking part needs to be detected in the control process, a pressure sensor or a pressure switch does not need to be arranged, therefore, the manufacturing cost of the cooking utensil and the complexity of the hardware structure are effectively reduced, the cooking utensil is lighter and lighter, meanwhile, the heating parameters and/or the closed state of the cooking part can be quickly and reliably set according to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature, so that the control requirement on the cooking appliance is met.
The cooking part is generally formed by enclosing an upper cover and a pot body, so that the working temperature can be at least one of the temperature of the pot body, the temperature of the inner space of the pot body and the temperature of the upper cover, or the average temperature of a plurality of temperature test positions.
One of them embodiment, before the operating mode temperature of detection culinary art portion, still include: determining a preset vacuum preservation time length; and determining the vacuum preservation temperature of the cooking part according to the preset vacuum preservation time length.
In the technical scheme, after the touch panel of the cooking appliance receives the preset vacuum preservation time, or the cooking appliance is provided with the communication component, the communication component can determine the preset vacuum preservation time through receiving and analyzing the control command, and further, the vacuum preservation temperature is accurately and reliably determined based on the corresponding relation between the steam temperature and the vacuum preservation temperature and the corresponding relation between the vacuum preservation time and the vacuum preservation temperature, so that the vacuum preservation time can be reliably reached only by adjusting the heating power of the cooking part, and any additional hardware structure is not required to be arranged.
One embodiment further comprises: receiving a signal input by an operation part of the cooking appliance to enter a vacuum refreshing stage; and receiving the vacuum preservation time input by the operation part to determine the preset vacuum preservation time, wherein the longer the vacuum preservation time is, the higher the vacuum preservation temperature is.
In this embodiment, the operating portion of the cooking appliance may be a touch panel or a communication device capable of receiving a communication signal, and the communication device may be a bluetooth communication device, an infrared communication device, a Wi-Fi (Wireless Fidelity, Wireless local area network based on IEEE 802.11b standard) communication device, a zigbee communication device, or a mobile cellular communication device, for example.
In one embodiment, the vacuum refreshing temperature includes an upper limit value and a lower limit value, wherein, according to a magnitude relationship between a preset vacuum refreshing temperature and the operating condition temperature, the heating parameter of the cooking part and/or the closed state of the cooking part are/is adjusted, and the method specifically further includes: detecting the working condition temperature of the cooking part, judging whether the working condition temperature is greater than or equal to the lower limit value of the vacuum refreshing temperature, and judging whether the working condition temperature is less than or equal to the upper limit value of the vacuum refreshing temperature; and judging that the working condition temperature is greater than or equal to the lower limit value of the vacuum fresh-keeping temperature, and the working condition temperature is less than or equal to the upper limit value of the vacuum fresh-keeping temperature, controlling to stop heating the cooking part, and simultaneously controlling the cooking part to be in a closed state.
In the technical scheme, the working condition temperature is larger than or equal to the lower limit value of the vacuum fresh-keeping temperature, the working condition temperature is smaller than or equal to the upper limit value of the vacuum fresh-keeping temperature, the cooking part is controlled to stop heating, and meanwhile, the cooking part is controlled to be in a closed state, so that when the heating process is stopped, the steam of the cooking part is naturally cooled, and meanwhile, the pressure of the cooking part is continuously reduced.
According to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature, the heating parameter of the cooking part and/or the closed state of the cooking part are adjusted, and the method specifically comprises the following steps: detecting the working condition temperature of the cooking part, and judging whether the working condition temperature is less than or equal to the lower limit value of the vacuum refreshing temperature; and judging that the working condition temperature is less than or equal to the lower limit value of the vacuum fresh-keeping temperature, and controlling to heat the cooking part.
In this technical scheme, judging the operating mode temperature and being less than or equal to the lower limit value of the fresh-keeping temperature in vacuum, control heats the culinary art portion to improve the operating mode temperature of culinary art portion, control culinary art portion simultaneously is in the encapsulated situation, when guaranteeing to heat the process, the vapor of culinary art portion is heated, makes the pressure of culinary art portion constantly rise simultaneously, and then can produce sufficient pressure after guaranteeing to cook the portion internal cooling and keep fresh.
In one embodiment, the cooking control method further includes: and controlling the cooking part to be in a closed state in the process of controlling the heating of the cooking part.
In this technical scheme, through in the heating process, control culinary art portion is in the encapsulated situation to promote the intensification efficiency of culinary art portion.
According to one embodiment, the heating parameter of the cooking part and/or the closed state of the cooking part are adjusted according to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature, and the method specifically further comprises the following steps: detecting the working condition temperature of the cooking part, and judging whether the working condition temperature is greater than the upper limit value of the vacuum fresh-keeping temperature; and if the working condition temperature is judged to be larger than the upper limit value of the vacuum refreshing temperature, controlling to stop heating the cooking part, and simultaneously controlling to exhaust the cooking part.
In this embodiment, when according to the big or small relation between predetermined vacuum fresh-keeping temperature and the operating mode temperature, the heating parameter and/or the closure state of adjustment culinary art portion, through judging that operating mode temperature is greater than or equal to vacuum fresh-keeping temperature's upper limit value, in order to promote cooking utensil's security and reliability, control stops right the culinary art portion heats to reduce the energy consumption, simultaneously, control is right the culinary art portion carries out exhaust treatment, when reducing the atmospheric pressure in the culinary art portion, carries out exhaust treatment through control to the culinary art portion, with the steam discharge culinary art portion of culinary art portion, be convenient for form the vacuum in the culinary art portion, can utilize the vacuum to keep fresh the material of splendid attire.
In one embodiment, the vacuum refreshing temperature has a fixed value and a preset deviation value, the lower limit value of the vacuum refreshing temperature is the difference between the fixed value and the preset deviation value, and the upper limit value of the vacuum refreshing temperature is the sum of the fixed value and the preset deviation value.
In summary, the computer-readable storage medium 500 provided by the present invention, wherein the computer-readable storage medium 500 stores thereon a computer program, the computer program can be executed by the processor 302 of the cooking appliance 400, and when the computer program is executed, the steps of the cooking control method as described above are implemented, so that the computer-readable storage medium 500 has all the beneficial technical effects of any one of the cooking control methods described above, and therefore, the description thereof is omitted here.
In view of the technical problems set forth in the prior art, the present invention provides a cooking control method, apparatus, cooking appliance and computer-readable storage medium, when the cooking part is used for keeping the contained materials fresh in vacuum, the heating parameters and/or the closed state of the cooking part are adjusted according to the acquired working condition temperature of the cooking part so as to realize the control of the vacuum degree of the cooking part, because only the working condition temperature of the cooking part needs to be detected in the control process, a pressure sensor or a pressure switch does not need to be arranged, therefore, the manufacturing cost of the cooking utensil and the complexity of the hardware structure are effectively reduced, the cooking utensil is lighter and lighter, meanwhile, the heating parameters and/or the closed state of the cooking part can be quickly and reliably set according to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature, so that the control requirement on the cooking appliance is met.
It should be noted that in the claims, any reference signs placed between parentheses shall not be construed as limiting the claim.
The word "comprising" does not exclude the presence of elements or steps not listed in a claim.
The word "a" or "an" preceding an element does not exclude the presence of a plurality of such elements. The invention may be implemented by means of hardware comprising several distinct elements, and by means of a suitably programmed computer. In the unit claims enumerating several means, several of these means may be embodied by one and the same item of hardware. The usage of the words first, second and third, etcetera do not indicate any ordering. These words may be interpreted as names.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
In the description of the present invention, the term "plurality" means two or more unless explicitly specified or limited otherwise; the terms "connected," "secured," and the like are to be construed broadly and unless otherwise stated or indicated, and for example, "connected" may be a fixed connection, a removable connection, an integral connection, or an electrical connection; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
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 particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
It will be apparent to those skilled in the art that various changes and modifications may be made therein without departing from the scope of the invention as defined in the appended claims and their equivalents, and it is intended that the invention encompass such changes and modifications as well.
Claims (11)
1. A cooking control method for a cooking appliance including a cooking portion for containing a material, the cooking control method comprising:
detecting the working condition temperature of the cooking part;
and adjusting the heating parameters of the cooking part and/or the closed state of the cooking part according to the size relation between the preset vacuum fresh-keeping temperature and the working condition temperature.
2. The cooking control method according to claim 1, further comprising, before detecting the operating temperature of the cooking part:
determining a preset vacuum preservation time length;
and determining the vacuum preservation temperature of the cooking part according to the preset vacuum preservation time length.
3. The cooking control method according to claim 2, further comprising:
receiving a signal input by an operation part of the cooking appliance to enter a vacuum refreshing stage;
receiving the vacuum refreshing time length input by the operation part to determine the preset vacuum refreshing time length,
wherein the longer the vacuum preservation time, the higher the vacuum preservation temperature.
4. The cooking control method according to claim 1, wherein the vacuum refreshing temperature includes an upper limit value and a lower limit value, wherein the adjusting of the heating parameter of the cooking part and/or the closing state of the cooking part according to the magnitude relationship between the preset vacuum refreshing temperature and the operating condition temperature further includes:
detecting the working condition temperature of the cooking part, judging whether the working condition temperature is greater than or equal to the lower limit value of the vacuum refreshing temperature, and judging whether the working condition temperature is less than or equal to the upper limit value of the vacuum refreshing temperature;
and judging that the working condition temperature is greater than or equal to the lower limit value of the vacuum fresh-keeping temperature, and the working condition temperature is less than or equal to the upper limit value of the vacuum fresh-keeping temperature, controlling to stop heating the cooking part, and simultaneously controlling the cooking part to be in a closed state.
5. The cooking control method according to claim 4, wherein the heating parameter of the cooking part and/or the closed state of the cooking part are/is adjusted according to a magnitude relation between a preset vacuum refreshing temperature and the working condition temperature, and specifically, the method further comprises the following steps:
detecting the working condition temperature of the cooking part, and judging whether the working condition temperature is less than or equal to the lower limit value of the vacuum refreshing temperature;
and judging that the working condition temperature is less than or equal to the lower limit value of the vacuum fresh-keeping temperature, and controlling to heat the cooking part.
6. The cooking control method according to claim 4, further comprising:
and controlling the cooking part to be in a closed state in the process of controlling the heating of the cooking part.
7. The cooking control method according to claim 4, wherein the heating parameter of the cooking part and/or the closed state of the cooking part are/is adjusted according to a magnitude relation between a preset vacuum refreshing temperature and the working condition temperature, and specifically, the method further comprises the following steps:
detecting the working condition temperature of the cooking part, and judging whether the working condition temperature is greater than the upper limit value of the vacuum fresh-keeping temperature;
and if the working condition temperature is judged to be larger than the upper limit value of the vacuum refreshing temperature, controlling to stop heating the cooking part, and simultaneously controlling to exhaust the cooking part.
8. The cooking control method according to any one of claims 4 to 7,
the vacuum preservation temperature has a fixed value and a preset deviation value, the lower limit value of the vacuum preservation temperature is the difference between the fixed value and the preset deviation value, and the upper limit value of the vacuum preservation temperature is the sum of the fixed value and the preset deviation value.
9. A cooking control device comprising a processor, characterized in that,
the processor, when executing a computer program, implements the steps of the cooking control method according to any one of claims 1 to 8.
10. A cooking appliance, comprising:
the cooking control device of claim 9;
the cooking part is used for containing materials;
the temperature measuring component is arranged on the outer side of the cooking part or the inner side of the cooking part or embedded in the body of the cooking part and is connected to the cooking control device, and the temperature measuring component detects the working condition temperature of the cooking part and sends the working condition temperature to the cooking control device;
the heating assembly is matched with the cooking part, is connected to the cooking control device, and carries out heating treatment on the cooking part according to a heating instruction of the cooking control device;
the exhaust assembly can be communicated with the cooking part and the atmospheric environment, is connected to the cooking control device and carries out exhaust treatment on the cooking part according to an exhaust instruction of the cooking control device,
wherein, when the exhaust assembly is closed, the cooking part is in a closed state.
11. A computer-readable storage medium having a computer program stored thereon, the computer program being executable by a processor, wherein,
the computer program when executed implements the steps of the cooking control method of any one of claims 1 to 8.
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| CN112568694B (en) | 2021-11-02 |
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