CN112595431A - Temperature detection method for cooking equipment - Google Patents
Temperature detection method for cooking equipment Download PDFInfo
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- CN112595431A CN112595431A CN202011141219.5A CN202011141219A CN112595431A CN 112595431 A CN112595431 A CN 112595431A CN 202011141219 A CN202011141219 A CN 202011141219A CN 112595431 A CN112595431 A CN 112595431A
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- 238000010411 cooking Methods 0.000 title claims abstract description 37
- 238000001514 detection method Methods 0.000 title claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 12
- 229920006395 saturated elastomer Polymers 0.000 claims description 4
- 238000005728 strengthening Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
- G01K11/00—Measuring temperature based upon physical or chemical changes not covered by groups G01K3/00, G01K5/00, G01K7/00 or G01K9/00
- G01K11/22—Measuring temperature based upon physical or chemical changes not covered by groups G01K3/00, G01K5/00, G01K7/00 or G01K9/00 using measurement of acoustic effects
- G01K11/24—Measuring temperature based upon physical or chemical changes not covered by groups G01K3/00, G01K5/00, G01K7/00 or G01K9/00 using measurement of acoustic effects of the velocity of propagation of sound
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- Physics & Mathematics (AREA)
- Acoustics & Sound (AREA)
- General Physics & Mathematics (AREA)
- Measuring Temperature Or Quantity Of Heat (AREA)
Abstract
The invention discloses a temperature detection method for cooking equipment, which is characterized in that an ultrasonic signal is generated in an inner container to calculate the propagation time T required by the propagation of the ultrasonic signal between an ultrasonic generator and an ultrasonic receiver, the detected propagation time T and the distance L between the ultrasonic generator and the ultrasonic receiver which are stored in advance are calculated to obtain an ultrasonic sound velocity V, and then the calculated ultrasonic sound velocity V and the detected current humidity value RH are calculated to obtain a current temperature value T.
Description
Technical Field
The invention relates to the technical field of kitchen electricity, in particular to a temperature detection method for cooking equipment.
Background
During cooking, the temperature inside the steaming oven is the most important parameter, another important parameter is the air humidity inside the steaming oven. Conventional temperature sensors are only suitable for temperatures up to 200 ℃. However, in conventional ovens, the temperature during cooking may reach 250 ℃, and even during pyrolytic decontamination, the temperature may be higher. In addition, most of the steam ovens cannot meet the requirements of intelligent cooking and the requirements of accurate regulation and control by temperature detection.
Disclosure of Invention
The invention aims to solve at least one of the problems in the prior related art to a certain extent, and therefore, the invention provides a temperature detection method for cooking equipment, which is simple and feasible, can effectively detect the temperature in the cooking equipment in real time, and further improves the temperature detection accuracy.
The above purpose is realized by the following technical scheme:
a temperature detection method for cooking equipment comprises an inner container, an ultrasonic transmitter, an ultrasonic receiver and a controller, wherein the ultrasonic transmitter and the ultrasonic receiver are respectively arranged on the inner container, and the ultrasonic transmitter and the ultrasonic receiver are respectively electrically connected with the controller, and the temperature detection method for the cooking equipment specifically comprises the following steps:
generating an ultrasonic signal;
receiving an ultrasonic signal, and calculating to obtain the propagation time t of the ultrasonic between the ultrasonic generator and the ultrasonic receiver;
calculating the propagation time t of the ultrasonic wave and the distance L between the ultrasonic generator and the ultrasonic receiver to obtain an ultrasonic sound velocity V;
detecting the humidity in the inner container to obtain a current humidity value RH;
and calculating according to the ultrasonic sound velocity V and the current humidity value RH to obtain a current temperature value T.
In some embodiments, the ultrasonic transmitter and the ultrasonic receiver are respectively arranged on two opposite sides of the inner container, and the ultrasonic transmitter and the ultrasonic receiver are arranged correspondingly.
The ultrasonic sound velocity V is calculated by the following calculation formula: and V is the ultrasonic sound velocity, L is the distance between the ultrasonic generator and the ultrasonic receiver when the ultrasonic generator and the ultrasonic receiver are arranged on two sides of the inner container, and t is the propagation time of the ultrasonic.
In some embodiments, the ultrasonic transmitter and the ultrasonic receiver are respectively disposed on the same side of the inner container, and the ultrasonic signal transmitted by the ultrasonic transmitter is reflected to the ultrasonic receiver through the opposite side of the inner container.
In some embodiments, the ultrasonic sound velocity V is calculated by the following calculation formula: and V is 2/t, wherein V is the ultrasonic sound velocity, 2 is a coefficient, L is the distance L between the ultrasonic generator and the ultrasonic receiver when the ultrasonic generator and the ultrasonic receiver are arranged on two sides of the inner container, and t is the propagation time of the ultrasonic.
In some embodiments, the ultrasonic transmitter and the ultrasonic receiver are respectively disposed on the same side of the inner container, and the ultrasonic signal transmitted by the ultrasonic transmitter is reflected to the ultrasonic receiver through the opposite side of the inner container.
In some embodiments, there is a linear relationship between the ultrasonic sound speed V, the current humidity value RH, and the current temperature value T.
In some embodiments, the current temperature value T is calculated by the following calculation formula:wherein V is the ultrasonic sound velocity, gamma is the specific heat ratio, Z is the compressibility factor, R is the general gas constant, T is the air temperature, P is the atmospheric pressure, Ma is the dry air molar mass, Xw is the water vapor molar fraction, and Mw is the water vapor molar mass.
In some embodiments, the water vapor mole fraction Xw is calculated by the following calculation: xw is 0.01RH multiplied by F multiplied by Psv/P, wherein Xw is the water vapor mole fraction, RH is the current humidity value, F is the water vapor strengthening factor, Psv is the saturated vapor pressure, and P is the atmospheric pressure.
In some embodiments, the humidity sensor is disposed within the inner container to detect humidity within the inner container.
In some embodiments, the controller further comprises a timer, and the timer is electrically connected with the controller.
Compared with the prior art, the invention at least comprises the following beneficial effects:
1. the temperature detection method for the cooking equipment is simple and feasible, can effectively detect the temperature inside the cooking equipment in real time, and further improves the temperature detection accuracy.
2. Its reasonable in design can effectively realize cooking equipment's intelligent culinary art to improve user's use and experience.
Drawings
FIG. 1 is a schematic flow chart of a method for detecting the temperature of a cooking device according to an embodiment of the present invention;
FIG. 2 is a graph showing the relationship among the temperature, the humidity, and the ultrasonic sound velocity in the embodiment of the present invention;
FIG. 3 is a timing diagram of ultrasonic waves in an embodiment of the present invention;
FIG. 4 is a schematic structural diagram of a cooking apparatus according to a first embodiment of the present invention;
fig. 5 is a schematic structural diagram of a cooking apparatus according to a second embodiment of the present invention.
Detailed Description
In order to make the technical solutions of the present invention better understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, shall fall within the scope of the claims of the present invention.
The first embodiment is as follows:
as shown in fig. 1 to 4, the present embodiment provides a temperature sensing method for a cooking apparatus, since when the relative humidity value of air is kept constant, the temperature detection method generates ultrasonic signals in the inner container to calculate the propagation time t required by the ultrasonic signals to propagate between the ultrasonic generator and the ultrasonic receiver along with the influence of the temperature on the ultrasonic sound velocity, calculating by the detected propagation time t and a distance L between the ultrasonic generator and the ultrasonic receiver stored in advance to obtain an ultrasonic sound velocity V, then the current temperature value T is obtained by calculating the ultrasonic sound velocity V and the current humidity value RH obtained by detection, the method is simple and feasible, can effectively detect the temperature inside the cooking equipment in real time, and further improves the accuracy of temperature detection.
In this embodiment, the cooking device may be a steam box, a micro-steam box, an all-in-one steaming and baking machine, an all-in-one micro-steaming and baking machine, but is not limited to the above cooking devices, and other more suitable cooking devices may be selected according to actual requirements. In this embodiment, the steam box has inner bag 1, inner bag 1 is connected with water tank 11, the water in water tank 11 is pumped into evaporimeter 13 the inside through water pump 12, evaporimeter 13 heating work is in order to produce steam, steam gets into steam box inner bag 1 the inside through the steam conduit in order to heat food, inner bag 1's controller respectively with ultrasonic emitter 2, ultrasonic receiver 3, humidity transducer electric connection, wherein be provided with corresponding ultrasonic emitter 2 on inner bag 1 relative both sides wall respectively, ultrasonic receiver 3, thereby make ultrasonic generator launch ultrasonic signal by one side of inner bag 1 to the direction of its relative opposite side, ultrasonic signal passes and is received by ultrasonic receiver 3 of opposite side behind inner bag 1, so make ultrasonic signal's route be the width between inner bag 1 left and right sides wall, be provided with humidity transducer 4 in inner bag 1 the inside in order to detect the humidity of inner bag 1 the inside in order to obtain inner bag 1's current ultrasonic receiver 3 The humidity value and the control are also electrically connected with a timer for calculating time.
The method for detecting the temperature of the steam box in the embodiment specifically comprises the following steps:
in step S101, an ultrasonic signal is generated.
In this embodiment, the width between the left and right side walls of the inner container is measured and the measured data is pre-stored in the controller, that is, the distance L between the ultrasonic generator and the ultrasonic receiver is pre-stored in the controller, the width between the left and right side walls of the inner container is equal to the distance L between the ultrasonic generator and the ultrasonic receiver, and the ultrasonic generator is activated to emit ultrasonic signals in the opposite side direction during cooking.
And step S102, receiving the ultrasonic wave signal, and calculating to obtain the propagation time t of the ultrasonic wave between the ultrasonic wave generator and the ultrasonic wave receiver.
In the embodiment, the ultrasonic signal passes through the liner and is received by the ultrasonic receiver on the other side, the propagation time t required for the ultrasonic signal to propagate between the ultrasonic generator and the ultrasonic receiver is calculated by the timer, and the timer feeds the propagation time t back to the controller.
Step S103, calculating the propagation time t of the ultrasonic wave and the distance L between the ultrasonic generator and the ultrasonic receiver to obtain the ultrasonic sound velocity V.
In the present embodiment, the ultrasonic sound velocity V is calculated by the following calculation formula: and V is L/t, wherein V is the ultrasonic sound velocity, L is the distance between the ultrasonic generator and the ultrasonic receiver, and t is the propagation time of the ultrasonic.
And step S104, detecting the humidity in the inner container to obtain a current humidity value RH.
In this embodiment, the humidity sensor is started to detect the humidity inside the liner to obtain a relative humidity value, that is, a current humidity value RH is obtained, where the current humidity value RH is 0% to 100% RH.
And step S105, calculating according to the calculated ultrasonic sound velocity V and the current humidity value RH to obtain a current temperature value T.
In this embodiment, as shown in fig. 2, when the air relative humidity is constant, the ultrasonic sound velocity may be affected along with the change of the temperature, that is, when the air relative humidity is constant, the ultrasonic sound velocity may be gradually increased along with the temperature increase, so that the current humidity value RH, the ultrasonic sound velocity V, and the current temperature value T satisfy the functional relationship: f (RH, V), so as to obtain a current temperature value T through calculation, and then the steam box compares the current temperature value T obtained through calculation with a preset cooking temperature, so as to control the work of the steam box evaporator and the steam box heating pipe according to the comparison result to adjust the cooking temperature.
In this embodiment, according to the sound velocity basic theory, the sound velocity in the air has a relationship with the air temperature, and also depends on the relative humidity in the air, so that the current temperature value T is calculated by the following calculation formula:wherein V is an ultrasonic sound velocity, γ is a specific heat ratio, Z is a compressibility factor, R is a general gas constant, T is air temperature (° c), P is atmospheric pressure (Pa), Ma is dry air molar mass (kg/mol), Xw is water vapor molar fraction, Mw is water vapor molar mass (kg/mol), and the general gas constant R is preferably 8.3144598J/(mol · K), thereby obtaining that the square of the ultrasonic sound velocity is directly proportional to temperature in the current air state and the square of the same ultrasonic sound velocity is directly proportional to humidity. Further, Xw is calculated by the following calculation formula: xw is 0.01RH × F × Psv/P, where the mole fraction of water vapor Xw is the mole fraction of water vapor, RH is the current humidity value, F is the water vapor strengthening factor, i.e., F is the saturated vapor pressure, Psv is the saturated vapor pressure, and P is the atmospheric pressure.
Example two:
as shown in fig. 1 to 3 and 5, the present embodiment provides a temperature detection method for a cooking apparatus, which includes the temperature detection method as described in the first embodiment, and is the same as the first embodiment, since when the relative humidity of air is kept constant, the ultrasonic sound velocity is gradually increased as the temperature is increased while the relative humidity of air is constant, the temperature detection method in the present embodiment calculates the propagation time T required for the ultrasonic signal to propagate between the ultrasonic generator and the ultrasonic receiver by generating the ultrasonic signal in the inner container, calculates the ultrasonic sound velocity V by the detected propagation time T and the distance L between the ultrasonic generator and the ultrasonic receiver stored in advance, calculates the current temperature value T by the calculated ultrasonic sound velocity V and the detected current humidity value RH, the method is simple and feasible, can effectively detect the temperature inside the cooking equipment in real time, and further improves the accuracy of temperature detection.
Different from the first embodiment, in the present embodiment, the ultrasonic transmitter and the ultrasonic receiver are respectively disposed on the same side wall of the inner container, that is, the ultrasonic transmitter and the ultrasonic receiver are respectively disposed on the left side wall or the right side wall of the inner container, so that the ultrasonic generator transmits an ultrasonic signal from one side of the inner container to the other side opposite to the inner container, the ultrasonic signal passes through the inner container and then returns back through the other side wall opposite to the inner container to be received by the ultrasonic receiver, so that the path of the ultrasonic signal is twice the width between the left and right side walls of the inner container, that is, the path of the ultrasonic signal is twice the distance between the two side walls opposite to the inner container, and then the propagation time t in the present embodiment is the time taken for the ultrasonic signal to be transmitted by the ultrasonic generator and then return back through the other side opposite to the, thus, the ultrasonic sound velocity V in this embodiment is calculated by the following calculation formula: and V is 2L/t, wherein V is the ultrasonic sound velocity, 2 is a coefficient, L is the distance between the ultrasonic generator and the ultrasonic receiver when the ultrasonic generator and the ultrasonic receiver are arranged on two sides of the inner container, and t is the propagation time of the ultrasonic.
What has been described above are merely some embodiments of the present invention. It will be apparent to those skilled in the art that various changes and modifications can be made without departing from the inventive concept thereof, and these changes and modifications can be made without departing from the spirit and scope of the invention.
Claims (10)
1. A temperature detection method for cooking equipment comprises an inner container, an ultrasonic transmitter, an ultrasonic receiver and a controller, wherein the ultrasonic transmitter and the ultrasonic receiver are respectively arranged on the inner container, and the ultrasonic transmitter and the ultrasonic receiver are respectively electrically connected with the controller, and the temperature detection method for the cooking equipment is characterized by specifically comprising the following steps of:
generating an ultrasonic signal;
receiving an ultrasonic signal, and calculating to obtain the propagation time t of the ultrasonic between the ultrasonic generator and the ultrasonic receiver;
calculating the propagation time t of the ultrasonic wave and the distance L between the ultrasonic generator and the ultrasonic receiver to obtain an ultrasonic sound velocity V;
detecting the humidity in the inner container to obtain a current humidity value RH;
and calculating according to the ultrasonic sound velocity V and the current humidity value RH to obtain a current temperature value T.
2. The temperature detecting method for a cooking apparatus according to claim 1, wherein the ultrasonic transmitter and the ultrasonic receiver are respectively disposed on opposite sides of the inner container, and the ultrasonic transmitter and the ultrasonic receiver are disposed in correspondence.
3. The temperature detection method for a cooking apparatus according to claim 2, wherein the ultrasonic sound velocity V is calculated by a calculation formula: and V is the ultrasonic sound velocity, L is the distance between the ultrasonic generator and the ultrasonic receiver when the ultrasonic generator and the ultrasonic receiver are arranged on two sides of the inner container, and t is the propagation time of the ultrasonic.
4. The method as claimed in claim 1, wherein the ultrasonic transmitter and the ultrasonic receiver are respectively disposed on a same side of the inner container, and the ultrasonic signal emitted from the ultrasonic transmitter is reflected to the ultrasonic receiver through an opposite side of the inner container.
5. The temperature detection method for a cooking apparatus according to claim 4, wherein the ultrasonic sound velocity V is calculated by a calculation formula: and V is 2L/t, wherein V is the ultrasonic sound velocity, 2 is a coefficient, L is the distance between the ultrasonic generator and the ultrasonic receiver when the ultrasonic generator and the ultrasonic receiver are arranged on two sides of the inner container, and t is the propagation time of the ultrasonic.
6. The temperature detecting method for a cooking apparatus according to claim 1, wherein a linear relationship is established between the ultrasonic sound velocity V, the current humidity value RH, and the current temperature value T.
7. The temperature detecting method for a cooking apparatus according to claim 1, wherein the current temperature value T is calculated by the following calculation formula:wherein V is the ultrasonic sound velocity, gamma is the specific heat ratio, Z is the compressibility factor, R is the general gas constant, T is the air temperature, P is the atmospheric pressure, Ma is the dry air molar mass, Xw is the water vapor molar fraction, and Mw is the water vapor molar mass.
8. The temperature sensing method for a cooking apparatus according to claim 7, wherein the water vapor mole fraction Xw is calculated by the following calculation formula: xw is 0.01RH multiplied by F multiplied by Psv/P, wherein Xw is the water vapor mole fraction, RH is the current humidity value, F is the water vapor strengthening factor, Psv is the saturated vapor pressure, and P is the atmospheric pressure.
9. The temperature detecting method for a cooking apparatus according to any one of claims 1 to 8, further comprising a humidity sensor provided inside the inner container to detect humidity inside the inner container.
10. The temperature detecting method for the cooking apparatus according to any one of claims 1 to 8, further comprising a timer, wherein the timer is electrically connected to the controller.
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Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013231679A (en) * | 2012-05-01 | 2013-11-14 | Panasonic Corp | Temperature measurement device and temperature measurement method |
CN203732175U (en) * | 2013-11-13 | 2014-07-23 | 南京信息工程大学 | Ultrasonic temperature measurer |
CN206638368U (en) * | 2017-03-29 | 2017-11-14 | 神华集团有限责任公司 | Temperature measuring equipment for boiler |
CN107917768A (en) * | 2017-10-18 | 2018-04-17 | 华北电力大学 | A kind of air themperature measuring device and method based on low-frequency sound wave |
CN110617900A (en) * | 2019-08-16 | 2019-12-27 | 江苏大学 | Chain grate pelletizing temperature real-time measuring device and measuring method based on ultrasonic waves |
CN110646112A (en) * | 2019-09-29 | 2020-01-03 | 东北大学 | Ultrasonic industrial furnace temperature measurement system and method based on multiple sound source arrangement modes |
-
2020
- 2020-10-22 CN CN202011141219.5A patent/CN112595431A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013231679A (en) * | 2012-05-01 | 2013-11-14 | Panasonic Corp | Temperature measurement device and temperature measurement method |
CN203732175U (en) * | 2013-11-13 | 2014-07-23 | 南京信息工程大学 | Ultrasonic temperature measurer |
CN206638368U (en) * | 2017-03-29 | 2017-11-14 | 神华集团有限责任公司 | Temperature measuring equipment for boiler |
CN107917768A (en) * | 2017-10-18 | 2018-04-17 | 华北电力大学 | A kind of air themperature measuring device and method based on low-frequency sound wave |
CN110617900A (en) * | 2019-08-16 | 2019-12-27 | 江苏大学 | Chain grate pelletizing temperature real-time measuring device and measuring method based on ultrasonic waves |
CN110646112A (en) * | 2019-09-29 | 2020-01-03 | 东北大学 | Ultrasonic industrial furnace temperature measurement system and method based on multiple sound source arrangement modes |
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