CN112617613A - Method, device, equipment and medium for detecting cooking effect of rice - Google Patents
Method, device, equipment and medium for detecting cooking effect of rice Download PDFInfo
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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
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Abstract
The invention discloses a method for detecting the cooking effect of rice, which is applied to cooking equipment, wherein the cooking equipment comprises: an oscillator, a current output electrode, and a voltage detection electrode; the current output electrode and the voltage detection electrode are used for being inserted into rice, the oscillator is electrically connected with the current output electrode and is used for inputting detection signals to the current output electrode, and the method comprises the following steps: when the target cooking program is finished, acquiring the current value of the detection signal output by the oscillator and the current voltage value of the voltage detection electrode, and calculating the current conductivity of the rice according to the current value and the current voltage value; and determining the current cooking effect of the rice according to the current conductivity. The invention can accurately judge the cooking effect of the rice by detecting the conductivity based on the specific relation between the conductivity and the cooking effect, and has objectivity. In addition, a rice cooking effect detection apparatus, a device and a storage medium are also proposed.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a method, a device, equipment and a medium for detecting the cooking effect of rice.
Background
At present, electric cookers on the market do not have a function specially used for detecting the cooking effect of rice cooking, and the cooking effect of the rice is mostly judged by human consumption. However, because the preferences of each person are different, the cooking effect is judged by people with great subjectivity, so that a uniform judgment standard is difficult to be provided, and an objective rice cooking effect detection scheme is required.
Disclosure of Invention
In view of the above, there is a need to provide an accurate and objective method, device, apparatus and medium for detecting the cooking effect of rice.
A method for detecting the cooking effect of rice is applied to cooking equipment, and the cooking equipment comprises the following steps: an oscillator, a current output electrode, and a voltage detection electrode; the current output electrode and the voltage detection electrode are used for being inserted into rice, the oscillator is electrically connected with the current output electrode and is used for inputting a detection signal to the current output electrode, and the method comprises the following steps:
when the execution of the target cooking program is finished, acquiring the current value of the detection signal output by the oscillator and the current voltage value of the voltage detection electrode, and calculating the current conductivity of the rice according to the current value and the current voltage value;
and determining the current cooking effect of the rice according to the current conductivity.
In one embodiment, the current output electrode comprises a first electrode and a fourth electrode, and the voltage detection electrode comprises a second electrode and a third electrode;
the oscillator is electrically connected with the first electrode and the fourth electrode and is used for inputting detection signals to the first electrode and the fourth electrode;
the cooking apparatus further includes: and the sampling module is electrically connected with the second electrode and the third electrode and is used for detecting the current voltage value between the second electrode and the third electrode.
In one embodiment, the first electrode, the second electrode, the third electrode and the fourth electrode are sequentially inserted into the rice at equal intervals, and the calculating of the present conductivity of the rice from the present current value and the present voltage value includes:
calculating the current impedance of the rice according to the current value and the current voltage value;
and acquiring the electrode interval length, and calculating the current conductivity of the rice according to the current impedance and the electrode interval length.
In one embodiment, after said determining the current cooking effect of the rice based on the current conductivity, further comprising:
acquiring a first target conductivity and a second target conductivity of the rice; wherein the first target conductivity is less than the second target conductivity;
and judging whether the current conductivity is in a conductivity range between the first target conductivity and the second target conductivity, and if the current conductivity is not in the conductivity range between the first target conductivity and the second target conductivity, performing optimized cooking on the rice.
In one embodiment, the optimizing the cooking of the rice if the current conductivity is not within the conductivity range between the first target conductivity and the second target conductivity includes:
if the current conductivity is less than the first target conductivity, increasing the gelatinization time of the rice;
and if the current conductivity is greater than the second target conductivity, increasing the water absorption time of the rice.
In one embodiment, before the end of the target cooking program execution, the method further includes:
detecting the proportion of the initial rice water;
acquiring a cooking curve, and judging whether the initial rice-water ratio is within a target rice-water ratio range according to the cooking curve; wherein the cooking curve is a conductivity curve of the cooked rice with different initial rice-water ratios;
and if the initial rice-water ratio is not within the target rice-water ratio range, reminding a user to change the initial rice-water ratio according to the target rice-water ratio range.
In one embodiment, before the end of the target cooking program execution, the method further includes:
detecting the current cooking temperature, and detecting the real-time conductivity of the rice when the current cooking temperature is the target cooking temperature;
and determining a corresponding target cooking program according to the real-time conductivity.
A rice cooking effect detection device is applied to cooking equipment, cooking equipment includes: an oscillator, a current output electrode, and a voltage detection electrode; the current output electrode and the voltage detection electrode are used for being inserted into rice, the oscillator is electrically connected with the current output electrode and is used for inputting a detection signal to the current output electrode, and the device comprises:
the conductivity calculation module is used for acquiring the current value of the detection signal output by the oscillator and the current voltage value of the voltage detection electrode when the execution of the target cooking program is finished, and calculating the current conductivity of the rice according to the current value and the current voltage value;
and the cooking effect determining module is used for determining the current cooking effect of the rice according to the current conductivity.
A computer-readable storage medium storing a computer program which, when executed by a processor, causes the processor to perform the steps of:
when the execution of the target cooking program is finished, acquiring the current value of the detection signal output by the oscillator and the current voltage value of the voltage detection electrode, and calculating the current conductivity of the rice according to the current value and the current voltage value;
and determining the current cooking effect of the rice according to the current conductivity.
A rice cooking effect detection apparatus comprising a memory and a processor, the memory storing a computer program that, when executed by the processor, causes the processor to perform the steps of:
when the execution of the target cooking program is finished, acquiring the current value of the detection signal output by the oscillator and the current voltage value of the voltage detection electrode, and calculating the current conductivity of the rice according to the current value and the current voltage value;
and determining the current cooking effect of the rice according to the current conductivity.
The invention provides a method, a device, equipment and a medium for detecting the cooking effect of rice, which are used for calculating the current conductivity of the rice according to the current value of a detection signal output by an oscillator and the current voltage value of a voltage detection electrode and determining the current cooking effect of the rice according to the current conductivity. The invention can accurately judge the cooking effect of the rice by detecting the conductivity based on the specific relation between the conductivity and the cooking effect, and has objectivity.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
Wherein:
FIG. 1 is a schematic flow chart illustrating a method for detecting the cooking effect of rice according to a first embodiment;
FIG. 2 is a schematic view of a cooking apparatus in one embodiment;
FIG. 3 is a schematic view of an embodiment in which electrodes are arranged at equal intervals;
FIG. 4 is a schematic view showing a flow of a rice cooking effect detecting method according to the second embodiment;
FIG. 5 is a schematic view showing the structure of a rice cooking effect detecting apparatus according to an embodiment;
fig. 6 is a block diagram showing the structure of the rice cooking effect detecting apparatus in one embodiment.
Detailed Description
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 derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1, fig. 1 is a flowchart illustrating a method for detecting a cooking effect of rice applied to a cooking apparatus according to a first embodiment. In a particular application scenario, the cooking device comprises: oscillator, current output electrode, voltage detection electrode. Wherein the current output electrode and the voltage detection electrode are inserted into the cooked rice, and the oscillator is electrically connected with the current output electrode and used for inputting detection signals to the current output electrode. The current output electrode outputs current in real time with the rice, and is used for detecting the cooking effect of the rice.
The method for detecting the cooking effect of the rice in the first embodiment comprises the following steps:
and 102, when the target cooking program is finished, acquiring the current value of the detection signal output by the oscillator and the current voltage value of the voltage detection electrode, and calculating the current conductivity of the rice according to the current value and the current voltage value.
Specifically, referring to fig. 2, the current output electrode 30 includes a first electrode 31 and a fourth electrode 32, and the voltage detection electrode 40 includes a second electrode 41 and a third electrode 42. The high-frequency oscillator 20 is electrically connected to the first electrode 31 and the fourth electrode 32, respectively, and is configured to input a detection signal to the first electrode 31 and the fourth electrode 32, where the detection signal is a high-frequency alternating current signal, and may be a sine wave signal, a square wave signal, or the like, and is not limited in particular. The cooking apparatus further comprises: the sampling module 50 is electrically connected to the second electrode 41 and the third electrode 42, respectively, and is configured to detect a current voltage value U between the second electrode 41 and the third electrode 42 in real time.
When the target cooking program is finished, the main control unit 10 obtains the current value I of the detection signal output by the high-frequency oscillator 20 in real time, and calculates the current impedance Z of the rice according to the current value I and the current voltage value U. In the present embodiment, the current impedance of the rice between the electrodes 2 and 3 can be calculated by the formula Z ═ U/I. Further, the current conductivity calculation is also related to the electrode spacing length. In one embodiment, referring to fig. 3, the first electrode 31, the second electrode 41, the third electrode 42 and the fourth electrode 32 are sequentially inserted into the rice at equal intervals, with an electrode interval length L between the electrodes. The current conductivity of the rice can be calculated according to the following formula:
and 104, determining the current cooking effect of the rice according to the current conductivity.
The current cooking effect in the present embodiment refers to the resilience, cohesiveness, and chewiness of the rice. The electric conductivity of the cooked rice after the cooking is inversely related to the resilience, the cohesion and the chewiness of the cooked rice, namely the higher the electric conductivity, the poorer the resilience, the cohesion and the chewiness of the cooked rice; on the contrary, if the conductivity is too low, the cooked rice may have a hard texture or even a half-cooked texture.
The conductivity of the normal cooked rice is between 0.85mS/cm and 1.1 mS/cm. If the current conductivity is greater than 1.1mS/cm or less than 0.85mS/cm, indicating that the current best cooking result is not achieved, the heating unit 60 may be controlled to further optimize the cooking effect, as will be described later. In addition, the conductivity ranges corresponding to different rice types under the best cooking effect are different, and the user can further improve the accuracy of judgment by selecting the rice types or adjusting the conductivity range of the target.
Further, referring to fig. 2, the cooking apparatus further includes a WIFI unit 70 connected with the main control unit 10, and the WIFI unit 70 may be connected with a server. After the user is networked, the conductivity data of the rice generated after the cooking is finished each time can be uploaded to the server by the user through information such as voltage, area and the like, and an engineer can conveniently and continuously feed back and optimize a cooking program according to a cooking effect. Meanwhile, the user can download target conductivity ranges corresponding to different types of rice from the server.
According to the method for detecting the cooking effect of the rice, the current conductivity of the rice is calculated according to the current value of the detection signal output by the oscillator and the current voltage value of the voltage detection electrode, and the current cooking effect of the rice is determined according to the current conductivity. The invention can accurately judge the cooking effect of the rice by detecting the conductivity based on the specific relation between the conductivity and the cooking effect, and has objectivity.
As shown in fig. 4, fig. 4 is a schematic flow chart of a method for detecting a cooking effect of rice in a second embodiment, and the method for detecting a cooking effect of rice in the second embodiment provides steps including:
There is a direct relationship between the conductivity of the rice detected after cooking and the ratio of rice to water: as the initial water proportion decreases, the conductivity of the cooked rice after cooking also tends to decrease. Therefore, it is necessary to detect and adjust the initial rice-water ratio before cooking.
In one embodiment, the height h from the rice water level to the bottom of the pot is detected by a liquid level sensor, and the total volume V of the rice water can be converted by the height h from the rice water level to the bottom of the pot0. The total weight m of the rice water can be measured by a weighing sensor. Let the volume of rice be V1Volume of water is V2Then, equation 1 is obtained: v1+V2＝V0. The density of water is rho through table lookup1Density of water is rho2Then, equation 2 is obtained: v1×ρ1+V2×ρ2M. The initial rice-water ratio can be obtained by solving the formula 1 and the formula 2.
And step 404, acquiring a cooking curve, and judging whether the initial rice-water ratio is within the target rice-water ratio range according to the cooking curve. If the initial rice-water ratio is not within the target rice-water ratio range, executing step 406, and reminding the user to change the initial rice-water ratio according to the target rice-water ratio range; if the initial rice-water ratio is within the target rice-water ratio range, step 408 is performed.
Wherein the cooking curve is the conductivity curve of the cooked rice with different initial rice-water ratios. The target rice-water ratio range is a numerical range in which the target electric conductivity of the rice can be obtained after cooking. If the initial rice-water ratio is not within the target rice-water ratio range, the initial rice-water ratio needs to be adjusted. Specifically, if the conductivity corresponding to the rice-water ratio is too large, the user is reminded to properly reduce the water amount during cooking, and if the conductivity corresponding to the rice-water ratio is too small, the user is reminded to properly increase the water amount during cooking. On the contrary, if the initial rice-water ratio is within the target rice-water ratio range, it means that the subsequent steps can be directly executed without adjusting the initial rice-water ratio.
Specifically, after the user presses a cooking key to start cooking, the current cooking temperature is detected in real time, and when the current cooking temperature is 60 ℃, the temperature rise is stopped, and the rice absorbs water for 10 minutes. And then, starting to detect the real-time conductivity, and if the real-time conductivity is greater than or equal to 0.6mS/cm, judging that the rice is cooked, and calling a rice cooking program as a target cooking program. And if the real-time conductivity is less than 0.6mS/cm, determining to cook porridge, and calling the porridge cooking program as a target cooking program. Through the step of detecting the conductivity in the intermediate cooking process, the purpose of one-key cooking can be realized, and abnormal cooking caused by wrong functional gear of a user, such as the situation that the user is burnt by cooking with a porridge cooking program and the porridge is overflowed by the cooking program, can be prevented.
And step 410, when the target cooking program is finished, acquiring the current value of the detection signal output by the oscillator and the current voltage value of the voltage detection electrode, and calculating the current conductivity of the rice according to the current value and the current voltage value.
And step 412, determining the current cooking effect of the rice according to the current conductivity.
In a specific implementation scenario, the steps 410-412 are substantially the same as the steps 102-104 of the rice cooking effect detection method in the first embodiment, and will not be described herein again.
Wherein the first target conductivity is a minimum value of the target conductivity, such as 0.85mS/cm above. Accordingly, the second target conductivity is a maximum of the target conductivity, e.g., 1.1mS/cm above. If the current conductivity is not within the conductivity range between the first target conductivity and the second target conductivity, the cooking effect is not good enough, and further optimization is needed. Specifically, if the current conductivity is smaller than the first target conductivity, the gelatinization time of the rice is increased, namely the cooking time of the rice in a gelatinization state (namely the state that the rice grains are completely transparent and have no white and opaque spots) is increased; if the present conductivity is greater than the second target conductivity, the water absorption time of the rice is increased.
In one embodiment, as shown in fig. 5, there is provided a cooked rice cooking effect detecting apparatus applied to a cooking device, the cooking device including: an oscillator, a current output electrode, and a voltage detection electrode; the current output electrode and the voltage detection electrode are used for being inserted into rice, the oscillator is electrically connected with the current output electrode and is used for inputting a detection signal to the current output electrode, and the device comprises:
a conductivity calculation module 502, configured to, when the target cooking program is finished, obtain a current value of the detection signal output by the oscillator and a current voltage value of the voltage detection electrode, and calculate a current conductivity of the rice according to the current value and the current voltage value;
a cooking effect determination module 504 for determining a current cooking effect of the rice according to the current conductivity.
According to the rice cooking effect detection device, the current conductivity of the rice is calculated according to the current value of the detection signal output by the oscillator and the current voltage value of the voltage detection electrode, and the current cooking effect of the rice is determined according to the current conductivity. The invention can accurately judge the cooking effect of the rice by detecting the conductivity based on the specific relation between the conductivity and the cooking effect, and has objectivity.
In one embodiment, the current output electrode includes a first electrode and a fourth electrode, and the voltage detection electrode includes a second electrode and a third electrode; the oscillator is electrically connected with the first electrode and the fourth electrode and is used for inputting detection signals to the first electrode and the fourth electrode; the cooking apparatus further includes: and the sampling module is electrically connected with the second electrode and the third electrode and is used for detecting the current voltage value between the second electrode and the third electrode.
In one embodiment, the first electrode, the second electrode, the third electrode and the fourth electrode are sequentially inserted into the rice at equal intervals, and the conductivity calculating module 502 is further specifically configured to: calculating the current impedance of the rice according to the current value and the current voltage value; and acquiring the electrode spacing length, and calculating the current conductivity of the rice according to the current impedance and the electrode spacing length.
In one embodiment, the rice cooking effect detecting apparatus further includes an optimized cooking module for: acquiring a first target conductivity and a second target conductivity of the rice; wherein the first target conductivity is less than the second target conductivity; and judging whether the current conductivity is within a conductivity range between the first target conductivity and the second target conductivity, and if the current conductivity is not within the conductivity range between the first target conductivity and the second target conductivity, performing optimized cooking on the rice.
In one embodiment, the optimized cooking module is further specifically configured to: if the current conductivity is smaller than the first target conductivity, increasing the gelatinization time of the rice; if the present conductivity is greater than the second target conductivity, the water absorption time of the rice is increased.
In one embodiment, the rice cooking effect detection device further comprises a rice-water ratio reminding module for detecting the initial rice-water ratio; acquiring a cooking curve, and judging whether the initial rice-water ratio is within the target rice-water ratio range or not according to the cooking curve; wherein the cooking curve is a conductivity curve of the cooked rice with different initial rice-water ratios; and if the initial rice-water ratio is not within the target rice-water ratio range, reminding the user of changing the initial rice-water ratio according to the target rice-water ratio range.
In one embodiment, the rice cooking effect detecting apparatus further includes a cooking program determining module for: detecting the current cooking temperature, and detecting the real-time conductivity of the rice when the current cooking temperature is the target cooking temperature; and determining a corresponding target cooking program according to the real-time conductivity.
Fig. 6 is a view showing an internal structure of the rice cooking effect detecting apparatus in one embodiment. As shown in fig. 6, the rice cooking effect detecting apparatus includes a processor, a memory, and a network interface connected through a system bus. Wherein the memory includes a non-volatile storage medium and an internal memory. The non-volatile storage medium of the rice cooking effect detection apparatus stores an operating system and may further store a computer program, which, when executed by the processor, causes the processor to implement the rice cooking effect detection method. The internal memory may also have a computer program stored therein, which when executed by the processor, causes the processor to perform a rice cooking effect detection method. Those skilled in the art will appreciate that the structure shown in fig. 6 is a block diagram of only a portion of the structure related to the present application, and does not constitute a limitation of the rice cooking effect detecting apparatus to which the present application is applied, and a specific rice cooking effect detecting apparatus may include more or less components than those shown in the drawings, or combine some components, or have a different arrangement of components.
A rice cooking effect detection apparatus comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, the processor implementing the following steps when executing the computer program: when the target cooking program is finished, acquiring the current value of the detection signal output by the oscillator and the current voltage value of the voltage detection electrode, and calculating the current conductivity of the rice according to the current value and the current voltage value; and determining the current cooking effect of the rice according to the current conductivity.
In one embodiment, calculating the present conductivity of the rice based on the present current value and the present voltage value includes: calculating the current impedance of the rice according to the current value and the current voltage value; and acquiring the electrode spacing length, and calculating the current conductivity of the rice according to the current impedance and the electrode spacing length.
In one embodiment, after determining the current cooking effect of the rice according to the current conductivity, further comprising: acquiring a first target conductivity and a second target conductivity of the rice; and judging whether the current conductivity is within a conductivity range between the first target conductivity and the second target conductivity, and if the current conductivity is not within the conductivity range between the first target conductivity and the second target conductivity, performing optimized cooking on the rice.
In one embodiment, if the current conductivity is not within the conductivity range between the first target conductivity and the second target conductivity, performing optimized cooking on the rice, including: if the current conductivity is smaller than the first target conductivity, increasing the gelatinization time of the rice; if the present conductivity is greater than the second target conductivity, the water absorption time of the rice is increased.
In one embodiment, before the end of the target cooking program execution, the method further comprises: detecting the proportion of the initial rice water; acquiring a cooking curve, and judging whether the initial rice-water ratio is within the target rice-water ratio range or not according to the cooking curve; and if the initial rice-water ratio is not within the target rice-water ratio range, reminding the user of changing the initial rice-water ratio according to the target rice-water ratio range.
In one embodiment, before the end of the target cooking program execution, the method further comprises: detecting the current cooking temperature, and detecting the real-time conductivity of the rice when the current cooking temperature is the target cooking temperature; and determining a corresponding target cooking program according to the real-time conductivity.
A computer-readable storage medium storing a computer program which, when executed by a processor, performs the steps of: when the target cooking program is finished, acquiring the current value of the detection signal output by the oscillator and the current voltage value of the voltage detection electrode, and calculating the current conductivity of the rice according to the current value and the current voltage value; and determining the current cooking effect of the rice according to the current conductivity.
In one embodiment, calculating the present conductivity of the rice based on the present current value and the present voltage value includes: calculating the current impedance of the rice according to the current value and the current voltage value; and acquiring the electrode spacing length, and calculating the current conductivity of the rice according to the current impedance and the electrode spacing length.
In one embodiment, after determining the current cooking effect of the rice according to the current conductivity, further comprising: acquiring a first target conductivity and a second target conductivity of the rice; and judging whether the current conductivity is within a conductivity range between the first target conductivity and the second target conductivity, and if the current conductivity is not within the conductivity range between the first target conductivity and the second target conductivity, performing optimized cooking on the rice.
In one embodiment, if the current conductivity is not within the conductivity range between the first target conductivity and the second target conductivity, performing optimized cooking on the rice, including: if the current conductivity is smaller than the first target conductivity, increasing the gelatinization time of the rice; if the present conductivity is greater than the second target conductivity, the water absorption time of the rice is increased.
In one embodiment, before the end of the target cooking program execution, the method further comprises: detecting the proportion of the initial rice water; acquiring a cooking curve, and judging whether the initial rice-water ratio is within the target rice-water ratio range or not according to the cooking curve; and if the initial rice-water ratio is not within the target rice-water ratio range, reminding the user of changing the initial rice-water ratio according to the target rice-water ratio range.
In one embodiment, before the end of the target cooking program execution, the method further comprises: detecting the current cooking temperature, and detecting the real-time conductivity of the rice when the current cooking temperature is the target cooking temperature; and determining a corresponding target cooking program according to the real-time conductivity.
It should be noted that the above-mentioned method, apparatus, device and computer-readable storage medium for detecting the cooking effect of rice belong to a general inventive concept, and the contents in the embodiments of the method, apparatus, device and computer-readable storage medium for detecting the cooking effect of rice are applicable to each other.
It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by a computer program, which can be stored in a non-volatile computer-readable storage medium, and can include the processes of the embodiments of the methods described above when the program is executed. Any reference to memory, storage, database, or other medium used in the embodiments provided herein may include non-volatile and/or volatile memory, among others. Non-volatile memory can include read-only memory (ROM), Programmable ROM (PROM), Electrically Programmable ROM (EPROM), Electrically Erasable Programmable ROM (EEPROM), or flash memory. Volatile memory can include Random Access Memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in a variety of forms such as Static RAM (SRAM), Dynamic RAM (DRAM), Synchronous DRAM (SDRAM), Double Data Rate SDRAM (DDRSDRAM), Enhanced SDRAM (ESDRAM), Synchronous Link DRAM (SLDRAM), Rambus Direct RAM (RDRAM), direct bus dynamic RAM (DRDRAM), and memory bus dynamic RAM (RDRAM).
The technical features of the above embodiments can be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the above embodiments are not described, but should be considered as the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above examples only express several embodiments of the present application, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present application. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the concept of the present application, which falls within the scope of protection of the present application. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A method for detecting the cooking effect of rice is characterized by being applied to cooking equipment, and the cooking equipment comprises the following steps: an oscillator, a current output electrode, and a voltage detection electrode; the current output electrode and the voltage detection electrode are used for being inserted into rice, the oscillator is electrically connected with the current output electrode and is used for inputting a detection signal to the current output electrode, and the method comprises the following steps:
when the execution of the target cooking program is finished, acquiring the current value of the detection signal output by the oscillator and the current voltage value of the voltage detection electrode, and calculating the current conductivity of the rice according to the current value and the current voltage value;
and determining the current cooking effect of the rice according to the current conductivity.
2. The method of claim 1, wherein the current output electrodes comprise first and fourth electrodes, and the voltage detection electrodes comprise second and third electrodes;
the oscillator is electrically connected with the first electrode and the fourth electrode and is used for inputting detection signals to the first electrode and the fourth electrode;
the cooking apparatus further includes: and the sampling module is electrically connected with the second electrode and the third electrode and is used for detecting the current voltage value between the second electrode and the third electrode.
3. The method of claim 2, wherein the first electrode, the second electrode, the third electrode and the fourth electrode are sequentially inserted into the rice at equal intervals, and the calculating of the present conductivity of the rice from the present current value and the present voltage value includes:
calculating the current impedance of the rice according to the current value and the current voltage value;
and acquiring the electrode interval length, and calculating the current conductivity of the rice according to the current impedance and the electrode interval length.
4. The method of claim 1, further comprising, after said determining a present cooking effect of the rice based on the present conductivity:
acquiring a first target conductivity and a second target conductivity of the rice; wherein the first target conductivity is less than the second target conductivity;
and judging whether the current conductivity is in a conductivity range between the first target conductivity and the second target conductivity, and if the current conductivity is not in the conductivity range between the first target conductivity and the second target conductivity, performing optimized cooking on the rice.
5. The method of claim 4, wherein said optimizing cooking of rice if said current conductivity is not within a range of conductivities between said first target conductivity and said second target conductivity comprises:
if the current conductivity is less than the first target conductivity, increasing the gelatinization time of the rice;
and if the current conductivity is greater than the second target conductivity, increasing the water absorption time of the rice.
6. The method of claim 1, further comprising, before the ending of the target cooking program execution:
detecting the proportion of the initial rice water;
acquiring a cooking curve, and judging whether the initial rice-water ratio is within a target rice-water ratio range according to the cooking curve; wherein the cooking curve is a conductivity curve of the cooked rice with different initial rice-water ratios;
and if the initial rice-water ratio is not within the target rice-water ratio range, reminding a user to change the initial rice-water ratio according to the target rice-water ratio range.
7. The method of claim 1, further comprising, before the ending of the target cooking program execution:
detecting the current cooking temperature, and detecting the real-time conductivity of the rice when the current cooking temperature is the target cooking temperature;
and determining a corresponding target cooking program according to the real-time conductivity.
8. A rice cooking effect detection device is characterized in that, is applied to cooking equipment, cooking equipment includes: an oscillator, a current output electrode, and a voltage detection electrode; the current output electrode and the voltage detection electrode are used for being inserted into rice, the oscillator is electrically connected with the current output electrode and is used for inputting a detection signal to the current output electrode, and the device comprises:
the conductivity calculation module is used for acquiring the current value of the detection signal output by the oscillator and the current voltage value of the voltage detection electrode when the execution of the target cooking program is finished, and calculating the current conductivity of the rice according to the current value and the current voltage value;
and the cooking effect determining module is used for determining the current cooking effect of the rice according to the current conductivity.
9. A computer-readable storage medium, storing a computer program which, when executed by a processor, causes the processor to carry out the steps of the method according to any one of claims 1 to 7.
10. A rice cooking effect detection apparatus comprising a memory and a processor, the memory storing a computer program which, when executed by the processor, causes the processor to perform the steps of the method according to any one of claims 1 to 7.
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