CN113729508A - Cooking equipment control method and device, computer equipment and storage medium - Google Patents
Cooking equipment control method and device, computer equipment and storage medium Download PDFInfo
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- CN113729508A CN113729508A CN202111020006.1A CN202111020006A CN113729508A CN 113729508 A CN113729508 A CN 113729508A CN 202111020006 A CN202111020006 A CN 202111020006A CN 113729508 A CN113729508 A CN 113729508A
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- 238000010411 cooking Methods 0.000 title claims abstract description 102
- 238000000034 method Methods 0.000 title claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 184
- 238000010438 heat treatment Methods 0.000 claims abstract description 146
- 241000209094 Oryza Species 0.000 claims abstract description 111
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 111
- 235000009566 rice Nutrition 0.000 claims abstract description 111
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 43
- 235000019713 millet Nutrition 0.000 claims abstract description 43
- 238000009835 boiling Methods 0.000 claims abstract description 25
- 238000004590 computer program Methods 0.000 claims description 25
- 238000001514 detection method Methods 0.000 claims description 6
- 238000012423 maintenance Methods 0.000 claims description 4
- 238000012544 monitoring process Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000021395 porridge Nutrition 0.000 description 13
- 230000008859 change Effects 0.000 description 5
- 238000004891 communication Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 5
- 230000006870 function Effects 0.000 description 4
- 230000002159 abnormal effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- 238000009529 body temperature measurement Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004973 liquid crystal related substance Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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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
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Abstract
The application relates to a cooking equipment control method, a cooking equipment control device, a computer device and a storage medium, wherein the method comprises the following steps: and acquiring temperature data of a heating stage, analyzing the times of passing a preset temperature maintaining interval within preset time according to the temperature data, judging the rice water quantity according to the times, judging whether the rice water quantity is the millet water quantity or the rice water quantity, and determining a heating strategy of the boiling stage according to a rice water quantity judgment result. In the whole process, the millet water volume heating rate is high, the current millet water volume condition or the rice water volume condition is judged by the technical principle that the number of times of the preset temperature maintaining interval is small, and then the boiling stage heating strategy is selected in a targeted manner, so that the food cooking effect can be obviously improved, and convenience is brought to a user.
Description
Technical Field
The present application relates to the field of intelligent home appliance technologies, and in particular, to a cooking device control method, apparatus, computer device, and storage medium.
Background
With the improvement of living standard, different types of cooking equipment enter thousands of households, and the lives of people are enriched. Conventional cooking devices include porridge cookers, rice cookers, and the like.
People can use these cooking apparatuses to cook rice, porridge, and the like. Taking an electric cooker porridge cooking scene as an example, at present, most electric cookers adopt a structure of a single temperature sensing bag, the single temperature sensing bag is only arranged in a base of the electric cooker, the top of the electric cooker is not provided with the temperature sensing bag, and because no voltage detection circuit identifies the working voltage, the rice quantity is judged by adopting a mode of comparing the temperature rise slope in the temperature rise stage by depending on a temperature sensor in the base, and the high voltage working condition and the low voltage working condition cannot be completely distinguished.
In order to ensure that food cooked under the high-voltage working condition does not overflow, the heating power setting when boiling is close to is smaller, so that the food cooked under the low-voltage working condition which adopts the same smaller heating power and is not boiled sufficiently under the same heating path with the high-voltage working condition is caused, and the food cooking effect is poor.
Disclosure of Invention
Based on this, it is necessary to provide a cooking device control method, an apparatus, a computer device and a storage medium capable of improving the food cooking effect of a single-temperature-sensing-bag cooking device, in order to solve the technical problem that the food cooking effect of the conventional single-temperature-sensing-bag cooking device is not good.
A cooking apparatus control method, the method comprising:
acquiring temperature data of a heating stage;
analyzing the times of passing a preset temperature maintaining interval within preset time according to the temperature data, wherein the preset temperature maintaining interval is a temperature interval randomly planned within a heating stage temperature interval;
performing qualitative determination on the rice water amount according to the times to obtain a rice water amount determination result, wherein the rice water amount determination result comprises the millet water amount or the rice water amount;
and determining a heating strategy in a boiling stage according to the rice water amount judgment result.
In one embodiment, the analyzing, according to the temperature data, the number of times that a preset temperature maintaining interval passes within a preset time includes:
acquiring preset interval time;
and analyzing the times of passing through the preset temperature maintaining interval in the preset time according to the temperature data, the preset temperature maintaining interval and the interval time, wherein the preset time is integral multiple of the interval time.
In one embodiment, the analyzing, according to the temperature data, the number of times that a preset temperature maintaining interval passes within a preset time includes:
acquiring preset interval time and temperature intervals corresponding to different preset temperature maintaining intervals;
and analyzing the times of passing through each preset temperature maintaining interval within preset time one by one according to the temperature data, the preset temperature maintaining intervals and the interval time, wherein the preset time is integral multiple of the interval time.
In one embodiment, the cooking apparatus control method further includes:
acquiring the detection temperature of a single temperature sensing assembly in the cooking equipment;
and entering a step of acquiring temperature data in a heating stage when the temperature detected by the single temperature sensing assembly reaches a preset initial temperature threshold value.
In one embodiment, the performing qualitative rice water yield determination according to the times to obtain a rice water yield determination result includes:
acquiring a preset judgment time threshold;
comparing the times with the preset judgment time threshold value;
if the water volume is larger than the preset water volume, judging that the water volume belongs to the rice water volume;
if the water volume is less than the set water volume, the water volume is judged to belong to the millet volume.
In one embodiment, the cooking apparatus control method further includes:
timing the time length of entering the heating stage;
and when the timing duration reaches a preset heating stage duration threshold, exiting the heating stage.
In one embodiment, the cooking apparatus control method further includes:
acquiring a maximum temperature threshold value of a preset heating stage;
and when the temperature in the cooking equipment reaches the maximum temperature threshold value of the preset heating stage, stopping heating.
A cooking appliance control apparatus, the apparatus comprising:
the temperature monitoring module is used for acquiring temperature data in a heating stage;
the analysis module is used for analyzing the times of passing a preset temperature maintaining interval within preset time according to the temperature data, wherein the preset temperature maintaining interval is a temperature interval randomly planned within a heating stage temperature interval;
the judging module is used for carrying out qualitative judgment on the rice water amount according to the times to obtain a rice water amount judging result, and the rice water amount judging result comprises the millet water amount or the rice water amount;
and the control module is used for determining a heating strategy in a boiling stage according to the rice water amount judgment result.
A computer device comprising a memory and a processor, the memory storing a computer program, the processor implementing the following steps when executing the computer program:
acquiring temperature data of a heating stage;
analyzing the times of passing a preset temperature maintaining interval within preset time according to the temperature data, wherein the preset temperature maintaining interval is a temperature interval randomly planned within a heating stage temperature interval;
performing qualitative determination on the rice water amount according to the times to obtain a rice water amount determination result, wherein the rice water amount determination result comprises the millet water amount or the rice water amount;
and determining a heating strategy in a boiling stage according to the rice water amount judgment result.
A computer-readable storage medium, on which a computer program is stored which, when executed by a processor, carries out the steps of:
acquiring temperature data of a heating stage;
analyzing the times of passing a preset temperature maintaining interval within preset time according to the temperature data, wherein the preset temperature maintaining interval is a temperature interval randomly planned within a heating stage temperature interval;
performing qualitative determination on the rice water amount according to the times to obtain a rice water amount determination result, wherein the rice water amount determination result comprises the millet water amount or the rice water amount;
and determining a heating strategy in a boiling stage according to the rice water amount judgment result.
The cooking equipment control method, the cooking equipment control device, the computer equipment and the storage medium acquire temperature data in a heating stage, analyze the times of passing through a preset temperature maintaining interval in preset time according to the temperature data, judge the rice water amount according to the times, judge whether the rice water amount is a millet water amount condition or a rice water amount condition, and further determine a heating strategy in a boiling stage according to a rice water amount judgment result. In the whole process, the current millet water volume condition or the rice water volume condition is judged by utilizing the technical principle that the millet water volume heating rate is high, and the frequency of the millet water volume heating rate is low through a preset temperature maintaining interval, so that a boiling stage heating strategy is selected in a targeted manner, and the food cooking effect can be obviously improved.
Drawings
FIG. 1 is a diagram of an exemplary embodiment of a cooking device;
FIG. 2 is a schematic flow chart illustrating a method for controlling a cooking apparatus according to an embodiment;
FIG. 3 is a flowchart illustrating a method for controlling a cooking apparatus according to another embodiment;
FIG. 4 is a flow chart illustrating a method for controlling a cooking apparatus according to an exemplary embodiment;
FIG. 5 is a block diagram showing a control device of a cooking apparatus according to an embodiment;
FIG. 6 is a diagram illustrating an internal structure of a computer device according to an embodiment.
Detailed Description
In order to make the objects, technical solutions and advantages of the present application more apparent, the present application is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.
The cooking equipment control method provided by the application can be applied to the application environment shown in fig. 1. The method comprises the steps that a user operates cooking equipment (an electric cooker), the user pours rice water into the cooking equipment and presses down a function key for starting porridge cooking, the cooking equipment starts a porridge cooking function, temperature data of a heating stage are obtained, the number of times of passing a preset temperature maintaining interval in preset time is analyzed according to the temperature data, rice water quantity judgment is carried out according to the number of times, whether the situation is millet water quantity or rice water quantity is judged, a heating strategy of the boiling stage is determined according to a rice water quantity judgment result, and the cooking stage is started until porridge cooking is completed according to the determined heating strategy of the boiling stage. In the whole porridge cooking process, the current millet water quantity condition or the rice water quantity condition is judged, so that a boiling stage heating strategy can be specified in a pertinence manner, and a high-pressure working condition can be adopted specifically for the rice water quantity condition, so that the porridge can be boiled fully, and the porridge cooking effect is obviously improved.
In one embodiment, as shown in fig. 2, a cooking apparatus control method is provided, which is described by taking the cooking apparatus in fig. 1 as an example, and comprises the following steps:
s200: temperature data for the heating phase is acquired.
The cooking device can be a single temperature sensing assembly cooking device or a device which only utilizes the parameters acquired by the single temperature sensing assembly to realize the porridge cooking function. The temperature sensing component refers to a device for sensing temperature change conditions, and specifically may be a temperature sensor, a temperature sensing bulb, or the like. Generally, a single temperature sensor may be disposed at the bottom of the cooking apparatus for detecting a temperature change condition in the cooking apparatus, i.e., collecting temperature data in the cooking apparatus. When cooking equipment generally executes a porridge cooking function, the cooking equipment mainly comprises a heating stage and a boiling stage, wherein in the heating stage, the cooking equipment controls the temperature in a pot to be at a certain temperature in an intermittent heating mode, namely the cooking equipment is heated for a period of time, the temperature of the cooking equipment rises to a certain value, then the heating is stopped for a period of time, the cooking equipment continues to be heated after the temperature drops to a certain value, and the steps are repeated. The temperature data of the heating stage of the cooking device is extracted, and particularly, the temperature of the cooking device can be monitored and collected in real time after the cooking device enters the heating stage, so that the temperature data of the heating stage is obtained.
S400: and analyzing the times of passing a preset temperature maintaining interval within preset time according to the temperature data, wherein the preset temperature maintaining interval is a temperature interval randomly planned within a heating stage temperature interval.
The temperature data ensures the temperature variation in the cooking device during the heating phase, and the number of times a preset temperature maintenance interval has elapsed within a preset time is analyzed based on the temperature data. The preset temperature maintaining interval is a temperature interval randomly divided in the temperature interval in the heating stage, and generally, a larger temperature interval is selected in the temperature interval so as to accurately determine the millet water volume and the rice water volume in the following. For example, it may be set to 40 to 60 ℃, 45 to 55 ℃, or 48 to 60 ℃, etc., and the temperature section and the time interval corresponding to the temperature maintaining section may be set to have a heating time that is shorter and has a shorter time that is shorter than the preset temperature maintaining section when the temperature rising rate is slower (the amount of rice water), and thus the amount of rice water and the amount of millet water may be determined in the following based on this characteristic. As already mentioned above, the cooking appliance is heated for a certain time during the heating phase, then stops heating and heats again when the temperature reaches the lower limit value. Taking the temperature range of 45 ℃ to 55 ℃ as an example, the cooking device is heated firstly in the heating stage, when the temperature is heated to a larger temperature in the heating stage (for example, 70 ℃), the cooking device stops heating, the temperature in the cooking device starts to fall, when the temperature falls to a lower temperature (for example, 40 ℃), the cooking device is heated again, the process is repeated, the temperature may reach different values in the repeated process, the temperature change conditions can be represented based on the temperature data, and therefore, the frequency of passing the temperature eating range in a certain time can be analyzed based on the temperature data. The certain time is a preset time interval which can be set to be a longer time interval so as to carry out analysis for a plurality of times and improve the accuracy of subsequent judgment.
S600: and performing qualitative determination on the rice water amount according to the times to obtain a rice water amount determination result, wherein the rice water amount determination result comprises the millet water amount or the rice water amount.
And qualitatively judging the rice water amount in the cooking equipment according to the times of the heating stage passing through the preset temperature maintaining interval in the preset time. As mentioned above, the heating rate of the millet water volume is faster, the required heating time is shorter, and the number of times of passing through the preset temperature maintaining interval in the heating stage is relatively smaller; the rice water quantity has a slower heating rate, needs longer heating time, and has more times of passing through a preset temperature maintaining interval in the heating stage. Based on the principle, whether the current cooking equipment is the millet water volume condition or the rice water volume condition can be reversely deduced based on the times of passing through the preset temperature maintaining interval. Furthermore, the amount of middle and large water and rice (namely, the water amount does not belong to the millet water amount and the rice water amount) can be identified.
S800: and determining a heating strategy in a boiling stage according to the rice water amount judgment result.
In the boiling phase, in order to avoid spillage, it is conventional practice to limit the heating power, but this can lead to situations where the cooking of the food is not effective. After the current millet water volume or the current rice water volume is analyzed, a heating strategy of a boiling stage is selected in a targeted manner, specifically, if the current millet water volume is the millet water volume, a low-voltage working condition with a smaller power corresponding to the millet water volume is selected; if the water volume of the rice is adopted, a high-power high-pressure working condition corresponding to the water volume of the rice is selected, so that the porridge is fully boiled, and the porridge cooking effect is obviously improved.
The cooking equipment control method comprises the steps of obtaining temperature data of a heating stage, analyzing the times of passing through a preset temperature maintaining interval in preset time according to the temperature data, judging the rice water quantity according to the times, judging whether the rice water quantity is a millet water quantity condition or a rice water quantity condition, and determining a heating strategy of the boiling stage according to a rice water quantity judgment result. In the whole process, the millet water volume heating rate is high, the current millet water volume condition or the rice water volume condition is judged by the technical principle that the number of times of the preset temperature maintaining interval is small, and then the boiling stage heating strategy is selected in a targeted manner, so that the food cooking effect can be obviously improved, and convenience is brought to a user.
As shown in fig. 3, in one embodiment, S400 includes:
s420: acquiring preset interval time;
s440: and analyzing the times of passing through the preset temperature maintaining interval in the preset time according to the temperature data, the preset temperature maintaining interval and the interval time, wherein the preset time is integral multiple of the interval time.
The interval time refers to a preset time interval set for a single temperature maintaining interval, and is used for restricting/setting exiting of the current stage in a time dimension mode, namely, exiting of the current stage for judging whether the preset temperature maintaining interval passes or not when the timing time reaches the interval time. Specifically, the current temperature in the cooking equipment is identified according to temperature data aiming at a judging mode that whether the current temperature passes through a preset temperature maintaining interval or not has time and two dimensions of temperature, when the temperature exceeds the upper limit value of the preset temperature maintaining interval, heating is stopped, and the number of times of passing through the preset temperature maintaining interval is increased by 1; and when the interval time is reached according to the timing time, the current stage of judging whether the preset temperature maintaining interval passes is also exited. The preset time is a longer period of time, specifically, is an integral multiple of the interval time, that is, the number of times is obtained by analyzing by adopting the recognition operation of whether the preset temperature maintaining interval is passed or not.
In one embodiment, the analyzing, according to the temperature data, the number of times that a preset temperature maintaining interval passes within a preset time includes:
acquiring preset interval time and temperature intervals corresponding to different preset temperature maintaining intervals; and analyzing the times of passing through each preset temperature maintaining interval within preset time one by one according to the temperature data, the preset temperature maintaining intervals and the interval time, wherein the preset time is integral multiple of the interval time.
In this embodiment, it includes a plurality of to predetermine the temperature and maintain the interval, and different temperature of predetermineeing maintains the interval to different temperature intervals, can further show the difference of millet water yield and rice water yield on the rate of rise in different temperature ranges through setting up different temperature intervals to can follow-up more accurate discernment rice water yield and millet water yield condition.
In one embodiment, the cooking apparatus control method further includes:
acquiring the detection temperature of a single temperature sensing assembly in the cooking equipment; and entering a step of acquiring temperature data in a heating stage when the temperature detected by the single temperature sensing assembly reaches a preset initial temperature threshold value.
In order to avoid the influence of initial conditions such as environment temperature, initial water temperature and the like on the temperature change in the heating process, so that the subsequent judgment of the rice water amount can be influenced, the heating stage is started only when the temperature detected by the single temperature sensing assembly reaches a preset initial temperature threshold value, and the temperature data of the heating stage is acquired. The preset temperature threshold is a preset value, and as described above, the preset temperature threshold is mainly set to shield the influence of the ambient temperature and the initial water temperature on the subsequent rice water determination, and may be specifically set to 30 ℃, 32 ℃, 25 ℃ and the like.
In one embodiment, the performing qualitative rice water yield determination according to the times to obtain a rice water yield determination result includes:
acquiring a preset judgment time threshold; comparing the times with the preset judgment time threshold value; if the water volume is larger than the preset water volume, judging that the water volume belongs to the rice water volume; if the water volume is less than the set water volume, the water volume is judged to belong to the millet volume.
As mentioned above, when the millet water volume is in the working condition, the heating rate is fast, and the temperature can be raised in a short time, so the heating time is relatively short (the heating is stopped when the upper limit value of the preset temperature maintaining interval is reached), and the times of passing through the preset temperature maintaining interval in the whole preset time are relatively small; under the working condition of the amount of the rice water, the heating rate is low, and the rapid temperature rise cannot be realized, so that the heating time accounts for relatively more time (continuous heating is needed before the upper limit value of the preset temperature maintaining interval is reached), and the times of passing through the preset temperature maintaining interval in the whole preset time are relatively more. Therefore, the qualitative determination of the rice water amount can be carried out based on the number of times of passing the preset temperature maintaining interval in the preset time. The preset determination time threshold is a preset threshold, and may be a time corresponding to a normal (average) rice water amount condition, and specifically may be a time for passing through a preset temperature maintaining interval under the condition of measuring the normal rice water amount under an experimental condition, and the time is used as the determination time threshold.
In one embodiment, the cooking apparatus control method further includes:
timing the time length of entering the heating stage; and when the timing duration reaches a preset heating stage duration threshold, exiting the heating stage.
The preset heating stage duration threshold is a preset value, can be understood as the longest heating stage time of the cooking equipment, and can be used for setting the longest heating stage time of the cooking equipment, so that the abnormal situation that the long-time heating cannot be exited through the temperature condition due to abnormal temperature measurement in the heating process can be avoided.
In one embodiment, the cooking apparatus control method further includes:
acquiring a maximum temperature threshold value of a preset heating stage; and when the temperature in the cooking equipment reaches the maximum temperature threshold value of the preset heating stage, stopping heating.
The preset heating phase maximum temperature threshold is a preset value, which can be understood as the maximum temperature of the cooking device in the heating phase, and is set here in order to avoid adverse effects caused by too high a temperature in the heating phase. Specifically, the preset maximum temperature threshold of the heating stage may be 85 ℃, 90 ℃, or 92 ℃ or the like.
In order to describe the technical solution and effect of the control method of the cooking apparatus in detail, the application of the control method of the cooking apparatus in the present application to the control of a specific cooking apparatus is taken as a specific example, and is described in detail with reference to fig. 4. In a specific application example, the cooking device is a device only provided with a temperature sensing bulb at the bottom, and the cooking device control method comprises the following steps:
s1: self-checking the temperature of the temperature sensing bulb, wherein the heater does not heat at the moment, and when the temperature Tb of the side temperature sensor is less than a preset initial temperature T0(T0 is more than or equal to 30 ℃), the operation enters S2;
s2: a first timer (the total duration of the heating stage) starts tmax (tmax is less than or equal to 120min, and the maximum duration threshold of the heating stage) for timing, a second timer starts timing from zero, then performs timing on interval time delta t, wherein n is 1 (whether temperature maintenance interval identification is performed for the first time) and the operation enters S3;
s3: when the time Tmax counted by the first timer reaches the preset total operation time t0 or the temperature Tb of the side temperature sensor reaches the preset Tmax (maximum temperature threshold value of the heating period), proceeding to S7 (i.e., completing the identification and counting of the number of times of the whole passing of the preset temperature maintaining interval); otherwise, go to S4; in addition, it is also necessary to determine whether n (whether the temperature maintaining interval identification number has passed) reaches a preset number threshold, and if so, the process proceeds to S7; if not, the process goes to S4;
s4: when the time Δ t counted by the second timer reaches a preset time Δ Tn or the temperature Tb of the side temperature sensor reaches a preset temperature value Tn (the upper limit value of the temperature of the nth temperature maintaining interval), the process proceeds to S5; otherwise, go to S6;
s5: when the time delta t counted by the second timer reaches preset delta Tn (the delta Tn is within 3-5) or the temperature Tb of the side temperature sensor reaches a preset temperature value Tn, adding 1 to the value n, and updating the delta Tn, Tn, Tbn, delta Tn and Pn to enter S6;
s6: when the temperature Tb of the side temperature sensor is less than or equal to (Tbn-delta Tn), the heater heats with the power Pn, when the temperature Tb of the side temperature sensor is greater than or equal to Tbn, the heating is stopped, wherein Tbn is greater than Tbn-delta Tn, the process can be regarded as that Tb passes through a temperature interval [ Tbn-delta Tn, Tbn ], the counter R counts up and is +1 from zero after each complete heating interval, and TnR does not change when the temperature of the side temperature sensor is reduced from Tbn to Tbn-delta. When the heating is stopped, the process proceeds to S3;
s7: and (4) judging the rice water quantity according to the accumulated cycle times R of the counter and the temperature Tb of the side temperature sensor entering the stage, and subsequently selecting different heating strategies according to the result.
It should be understood that, although the steps in the flowcharts are shown in sequence as indicated by the arrows, the steps are not necessarily performed in sequence as indicated by the arrows. The steps are not performed in the exact order shown and described, and may be performed in other orders, unless explicitly stated otherwise. Moreover, at least a part of the steps in each of the flowcharts described above may include multiple steps or multiple stages, which are not necessarily performed at the same time, but may be performed at different times, and the order of performing the steps or stages is not necessarily sequential, but may be performed alternately or alternately with other steps or at least a part of the steps or stages in other steps.
As shown in fig. 5, the present application also provides a cooking apparatus control device, the device including:
a temperature monitoring module 200 for acquiring temperature data of the heating stage;
an analyzing module 400, configured to analyze, according to the temperature data, a number of times that a preset temperature maintaining interval passes within a preset time, where the preset temperature maintaining interval is a temperature interval randomly planned within a temperature interval in a heating stage;
the determination module 600 is configured to perform qualitative determination on the rice water amount according to the number of times to obtain a rice water amount determination result, where the rice water amount determination result includes the millet water amount or the rice water amount;
and the control module 800 is used for determining a heating strategy in a boiling stage according to the rice water amount judgment result.
The cooking equipment control device acquires temperature data in a heating stage, analyzes the times of passing through a preset temperature maintaining interval in preset time according to the temperature data, judges the rice water quantity according to the times, judges whether the rice water quantity is a millet water quantity condition or a rice water quantity condition, and determines a heating strategy in a boiling stage according to a rice water quantity judgment result. In the whole process, the millet water volume heating rate is high, the current millet water volume condition or the rice water volume condition is judged by the technical principle that the number of times of the preset temperature maintaining interval is small, and then the boiling stage heating strategy is selected in a targeted manner, so that the food cooking effect can be obviously improved, and convenience is brought to a user.
In one embodiment, the analysis module 400 is further configured to obtain a preset interval time; and analyzing the times of passing through the preset temperature maintaining interval in the preset time according to the temperature data, the preset temperature maintaining interval and the interval time, wherein the preset time is integral multiple of the interval time.
In one embodiment, the analysis module 400 is further configured to obtain a preset interval time and temperature intervals corresponding to different preset temperature maintaining intervals; and analyzing the times of passing through each preset temperature maintaining interval within preset time one by one according to the temperature data, the preset temperature maintaining intervals and the interval time, wherein the preset time is integral multiple of the interval time.
In one embodiment, the temperature monitoring module 200 is further configured to obtain a temperature detected by a single temperature sensing component in the cooking apparatus; and when the temperature detected by the single temperature sensing assembly reaches a preset initial temperature threshold value, entering the operation of acquiring temperature data in a heating stage.
In one embodiment, the determining module 600 is further configured to obtain a preset determining time threshold; comparing the times with the preset judgment time threshold value; if the water volume is larger than the preset water volume, judging that the water volume belongs to the rice water volume; if the water volume is less than the set water volume, the water volume is judged to belong to the millet volume.
In one embodiment, the control module 800 is further configured to time the duration of the heating phase; and when the timing duration reaches a preset heating stage duration threshold, exiting the heating stage.
In one embodiment, the control module 800 is further configured to obtain a preset maximum temperature threshold for the heating phase; and when the temperature in the cooking equipment reaches the maximum temperature threshold value of the preset heating stage, stopping heating.
For specific embodiments of the cooking device control apparatus, reference may be made to the above embodiments of the cooking device control method, which are not described herein again. The respective modules in the above cooking apparatus control device may be wholly or partially implemented by software, hardware, and a combination thereof. The modules can be embedded in a hardware form or independent from a processor in the computer device, and can also be stored in a memory in the computer device in a software form, so that the processor can call and execute operations corresponding to the modules.
In one embodiment, a computer device is provided, which may be a terminal, and its internal structure diagram may be as shown in fig. 6. The computer device includes a processor, a memory, a communication interface, a display screen, and an input device connected by a system bus. Wherein the processor of the computer device is configured to provide computing and control capabilities. The memory of the computer device comprises a nonvolatile storage medium and an internal memory. The non-volatile storage medium stores an operating system and a computer program. The internal memory provides an environment for the operation of an operating system and computer programs in the non-volatile storage medium. The communication interface of the computer device is used for carrying out wired or wireless communication with an external terminal, and the wireless communication can be realized through WIFI, an operator network, NFC (near field communication) or other technologies. The computer program is executed by a processor to implement a cooking apparatus control method. The display screen of the computer equipment can be a liquid crystal display screen or an electronic ink display screen, and the input device of the computer equipment can be a touch layer covered on the display screen, a key, a track ball or a touch pad arranged on the shell of the computer equipment, an external keyboard, a touch pad or a mouse and the like.
Those skilled in the art will appreciate that the architecture shown in fig. 6 is merely a block diagram of some of the structures associated with the disclosed aspects and is not intended to limit the computing devices to which the disclosed aspects apply, as particular computing devices may include more or less components than those shown, or may combine certain components, or have a different arrangement of components.
In one embodiment, a computer device is provided, comprising a memory and a processor, the memory having a computer program stored therein, the processor implementing the following steps when executing the computer program:
acquiring temperature data of a heating stage;
analyzing the times of passing a preset temperature maintaining interval within preset time according to the temperature data, wherein the preset temperature maintaining interval is a temperature interval randomly planned within a heating stage temperature interval;
performing qualitative determination on the rice water amount according to the times to obtain a rice water amount determination result, wherein the rice water amount determination result comprises the millet water amount or the rice water amount;
and determining a heating strategy in a boiling stage according to the rice water amount judgment result.
In one embodiment, the processor, when executing the computer program, further performs the steps of:
acquiring preset interval time; and analyzing the times of passing through the preset temperature maintaining interval in the preset time according to the temperature data, the preset temperature maintaining interval and the interval time, wherein the preset time is integral multiple of the interval time.
In one embodiment, the processor, when executing the computer program, further performs the steps of:
acquiring preset interval time and temperature intervals corresponding to different preset temperature maintaining intervals; and analyzing the times of passing through each preset temperature maintaining interval within preset time one by one according to the temperature data, the preset temperature maintaining intervals and the interval time, wherein the preset time is integral multiple of the interval time.
In one embodiment, the processor, when executing the computer program, further performs the steps of:
acquiring the detection temperature of a single temperature sensing assembly in the cooking equipment; and entering a step of acquiring temperature data in a heating stage when the temperature detected by the single temperature sensing assembly reaches a preset initial temperature threshold value.
In one embodiment, the processor, when executing the computer program, further performs the steps of:
acquiring a preset judgment time threshold; comparing the times with the preset judgment time threshold value; if the water volume is larger than the preset water volume, judging that the water volume belongs to the rice water volume; if the water volume is less than the set water volume, the water volume is judged to belong to the millet volume.
In one embodiment, the processor, when executing the computer program, further performs the steps of:
timing the time length of entering the heating stage; and when the timing duration reaches a preset heating stage duration threshold, exiting the heating stage.
In one embodiment, the processor, when executing the computer program, further performs the steps of:
acquiring a maximum temperature threshold value of a preset heating stage; and when the temperature in the cooking equipment reaches the maximum temperature threshold value of the preset heating stage, stopping heating.
In one embodiment, a computer-readable storage medium is provided, having a computer program stored thereon, which when executed by a processor, performs the steps of:
acquiring temperature data of a heating stage;
analyzing the times of passing a preset temperature maintaining interval within preset time according to the temperature data, wherein the preset temperature maintaining interval is a temperature interval randomly planned within a heating stage temperature interval;
performing qualitative determination on the rice water amount according to the times to obtain a rice water amount determination result, wherein the rice water amount determination result comprises the millet water amount or the rice water amount;
and determining a heating strategy in a boiling stage according to the rice water amount judgment result.
In one embodiment, the computer program when executed by the processor further performs the steps of:
acquiring preset interval time; and analyzing the times of passing through the preset temperature maintaining interval in the preset time according to the temperature data, the preset temperature maintaining interval and the interval time, wherein the preset time is integral multiple of the interval time.
In one embodiment, the computer program when executed by the processor further performs the steps of:
acquiring preset interval time and temperature intervals corresponding to different preset temperature maintaining intervals; and analyzing the times of passing through each preset temperature maintaining interval within preset time one by one according to the temperature data, the preset temperature maintaining intervals and the interval time, wherein the preset time is integral multiple of the interval time.
In one embodiment, the computer program when executed by the processor further performs the steps of:
acquiring the detection temperature of a single temperature sensing assembly in the cooking equipment; and entering a step of acquiring temperature data in a heating stage when the temperature detected by the single temperature sensing assembly reaches a preset initial temperature threshold value.
In one embodiment, the computer program when executed by the processor further performs the steps of:
acquiring a preset judgment time threshold; comparing the times with the preset judgment time threshold value; if the water volume is larger than the preset water volume, judging that the water volume belongs to the rice water volume; if the water volume is less than the set water volume, the water volume is judged to belong to the millet volume.
In one embodiment, the computer program when executed by the processor further performs the steps of:
timing the time length of entering the heating stage; and when the timing duration reaches a preset heating stage duration threshold, exiting the heating stage.
In one embodiment, the computer program when executed by the processor further performs the steps of:
acquiring a maximum temperature threshold value of a preset heating stage; and when the temperature in the cooking equipment reaches the maximum temperature threshold value of the preset heating stage, stopping heating.
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 hardware instructions of a computer program, which can be stored in a non-volatile computer-readable storage medium, and when executed, can include the processes of the embodiments of the methods described above. Any reference to memory, storage, database or other medium used in the embodiments provided herein can include at least one of non-volatile and volatile memory. Non-volatile Memory may include Read-Only Memory (ROM), magnetic tape, floppy disk, flash Memory, optical storage, or the like. Volatile Memory can include Random Access Memory (RAM) or external cache Memory. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM), among others.
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-mentioned embodiments 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 invention. 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 cooking apparatus control method, characterized in that the method comprises:
acquiring temperature data of a heating stage;
analyzing the times of passing a preset temperature maintaining interval within preset time according to the temperature data, wherein the preset temperature maintaining interval is a temperature interval randomly planned within a heating stage temperature interval;
performing qualitative determination on the rice water amount according to the times to obtain a rice water amount determination result, wherein the rice water amount determination result comprises the millet water amount or the rice water amount;
and determining a heating strategy in a boiling stage according to the rice water amount judgment result.
2. The method of claim 1, wherein analyzing, based on the temperature data, a number of times a preset temperature maintenance interval has elapsed within a preset time comprises:
acquiring preset interval time;
and analyzing the times of passing through the preset temperature maintaining interval in the preset time according to the temperature data, the preset temperature maintaining interval and the interval time, wherein the preset time is integral multiple of the interval time.
3. The method of claim 1, wherein analyzing, based on the temperature data, a number of times a preset temperature maintenance interval has elapsed within a preset time comprises:
acquiring preset interval time and temperature intervals corresponding to different preset temperature maintaining intervals;
and analyzing the times of passing through each preset temperature maintaining interval within preset time one by one according to the temperature data, the preset temperature maintaining intervals and the interval time, wherein the preset time is integral multiple of the interval time.
4. The method of claim 1, further comprising:
acquiring the detection temperature of a single temperature sensing assembly in the cooking equipment;
and entering a step of acquiring temperature data in a heating stage when the temperature detected by the single temperature sensing assembly reaches a preset initial temperature threshold value.
5. The method according to claim 1, wherein the qualitative rice water determination is performed according to the times, and obtaining a rice water determination result comprises:
acquiring a preset judgment time threshold;
comparing the times with the preset judgment time threshold value;
if the water volume is larger than the preset water volume, judging that the water volume belongs to the rice water volume;
if the water volume is less than the set water volume, the water volume is judged to belong to the millet volume.
6. The method of claim 1, further comprising:
timing the time length of entering the heating stage;
and when the timing duration reaches a preset heating stage duration threshold, exiting the heating stage.
7. The method of claim 1, further comprising:
acquiring a maximum temperature threshold value of a preset heating stage;
and when the temperature in the cooking equipment reaches the maximum temperature threshold value of the preset heating stage, stopping heating.
8. A cooking apparatus control device, characterized in that the device comprises:
the temperature monitoring module is used for acquiring temperature data in a heating stage;
the analysis module is used for analyzing the times of passing a preset temperature maintaining interval within preset time according to the temperature data, wherein the preset temperature maintaining interval is a temperature interval randomly planned within a heating stage temperature interval;
the judging module is used for carrying out qualitative judgment on the rice water amount according to the times to obtain a rice water amount judging result, and the rice water amount judging result comprises the millet water amount or the rice water amount;
and the control module is used for determining a heating strategy in a boiling stage according to the rice water amount judgment result.
9. A computer device comprising a memory and a processor, the memory storing a computer program, characterized in that the processor, when executing the computer program, implements the steps of the method of any of claims 1 to 7.
10. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the method of any one of claims 1 to 7.
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Effective date of registration: 20221214 Address after: 528445 Minmin Industrial Avenue, Minmin Town, Zhongshan City, Guangdong Province Patentee after: GREE ELECTRIC APPLIANCES (ZHONGSHAN) SMALL HOUSEHOLD APPLIANCES MANUFACTURING Co.,Ltd. Patentee after: GREE ELECTRIC APPLIANCES,Inc.OF ZHUHAI Address before: 519000 Qianshan Jinji West Road, Xiangzhou District, Zhuhai City, Guangdong Province Patentee before: GREE ELECTRIC APPLIANCES,Inc.OF ZHUHAI |