CN114110671A - Kitchen range and control method thereof - Google Patents
Kitchen range and control method thereof Download PDFInfo
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- CN114110671A CN114110671A CN202111356386.6A CN202111356386A CN114110671A CN 114110671 A CN114110671 A CN 114110671A CN 202111356386 A CN202111356386 A CN 202111356386A CN 114110671 A CN114110671 A CN 114110671A
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- 238000000034 method Methods 0.000 title claims abstract description 38
- 238000010438 heat treatment Methods 0.000 claims abstract description 205
- 238000010411 cooking Methods 0.000 claims abstract description 194
- 239000000463 material Substances 0.000 claims abstract description 148
- 238000001704 evaporation Methods 0.000 claims abstract description 87
- 230000008020 evaporation Effects 0.000 claims abstract description 87
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000005303 weighing Methods 0.000 claims description 10
- 230000006870 function Effects 0.000 claims description 3
- 230000008859 change Effects 0.000 description 13
- 239000000126 substance Substances 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 230000009471 action Effects 0.000 description 3
- 230000007423 decrease Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C3/00—Stoves or ranges for gaseous fuels
- F24C3/12—Arrangement or mounting of control or safety devices
- F24C3/126—Arrangement or mounting of control or safety devices on ranges
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
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- General Engineering & Computer Science (AREA)
- Electric Stoves And Ranges (AREA)
- Cookers (AREA)
Abstract
The application relates to a cooker and a control method thereof. The control method of the cooker comprises the following steps: determining a first temperature and a first mass of a food material within a cooking device; heating food materials in the cooking equipment for the first time according to preset heating power, starting timing, and acquiring first heating time when the food materials are heated from the first temperature to the second temperature; standing and cooling the food materials; acquiring a second mass of the food material when the temperature of the food material is reduced from a second temperature to a first temperature; heating the food material for the second time according to the preset heating power, and starting timing; acquiring second heating time when the temperature of the food in the cooking equipment is increased from the first temperature to the preset temperature and third mass of the food in the cooking equipment at the preset temperature; and determining the output heat according to the evaporation heat of the water, the preset heating power and the acquired data, and determining the output heat as the heat output by the cooker in a constant temperature mode. The embodiment of the application realizes keeping constant-temperature heat balance by confirming the heat which needs to be output by the cooker in the constant-temperature mode so as to improve the accuracy of constant-temperature control.
Description
Technical Field
The application relates to the technical field of cooking, in particular to a cooker and a control method thereof.
Background
Currently, in cooking processes of cookers (such as gas cookers and induction cookers), most of food materials are closely related to water boiling, and all food materials have a constant temperature mode, so that the food materials can keep a preset temperature. Most cookers on the market determine when to heat and turn off the heating according to temperature data obtained by a temperature sensor so as to keep food constant temperature.
However, in the actual cooking process, the difference between the theoretical heating effect and the actual heating effect is large due to the difference of cooking devices according to the difference of cooking environments, so that the constant temperature is not accurately controlled.
Disclosure of Invention
The application aims at the defects of the existing mode and provides a stove and a control method thereof, and the technical problem that the constant temperature of the stove is not accurately controlled in the prior art is solved.
In a first aspect, an embodiment of the present application provides a control method for a cooker, including: determining a first temperature and a first mass of a food material within a cooking device; heating food materials in the cooking equipment for the first time according to preset heating power, and starting timing; when the temperature of food materials in the cooking equipment is increased from the first temperature to a second temperature, acquiring a first heating time for increasing the temperature from the first temperature to the second temperature; standing and cooling food materials in the cooking equipment; when the temperature of the food in the cooking equipment is reduced from the second temperature to the first temperature, acquiring a second mass of the food in the cooking equipment; heating the food materials in the cooking equipment for the second time according to the preset heating power, and starting timing; when the temperature of food materials in the cooking equipment is increased from the first temperature to a preset temperature, acquiring second heating time for increasing the temperature from the first temperature to the preset temperature and third mass of the food materials in the cooking equipment at the preset temperature; determining output heat according to the evaporation heat of water, the preset heating power, the first temperature, the second temperature, the preset temperature, the first mass, the second mass, the third mass, the first heating time and the second heating time, and determining the output heat as the heat output by the cooker in a constant temperature mode.
As an optional embodiment, the determining an output heat amount according to the evaporation heat of water, the preset heating power, the first temperature, the second temperature, the preset temperature, the first mass, the second mass, the third mass, the first heating time, and the second heating time includes: determining the specific heat capacity of food materials in the cooking equipment according to the preset heating power, the evaporation heat of the water, the first heating time, the first temperature, the second temperature, the first mass and the second mass; determining the heat loss of the cooking equipment according to the preset heating power, the specific heat capacity of food materials in the cooking equipment, the second mass, the first temperature, the second heating time and the preset temperature; determining the evaporation heat of food materials in the cooking equipment according to the evaporation heat of the water, the second mass and the third mass; and determining the output heat according to the evaporation heat of food materials in the cooking equipment and the heat loss of the cooking equipment.
As an optional embodiment, the control method of the cooker further comprises: and determining a third heating time according to the output heat and the preset heating power.
As an optional embodiment, at least one of the following is included: the formula for determining the specific heat capacity of the food materials in the cooking equipment according to the preset heating power, the evaporation heat of the water, the first heating time, the first temperature, the second temperature, the first mass and the second mass is as follows: c ═ P × T1+ a × Δ M1]/(2 × M1 × Δ T1); wherein C is a specific heat capacity of food materials in the cooking device, P is the preset heating power, T1 is the first heating time, a is the heat of evaporation of the water, Δ M1 is an absolute value of a difference between the first mass and the second mass, M1 is the first mass, and Δ T1 is an absolute value of a difference between the first temperature and the second temperature; according to the preset heating power, the specific heat capacity of food materials in the cooking equipment, the second mass, the first temperature, the second heating time and the preset temperature, a formula for determining the heat loss of the cooking equipment is as follows: k ═ (P × T2) - (C × M2 × Δ T2); wherein K is the heat loss of the cooking device, P is the preset heating power, T2 is the second heating time, C is the specific heat capacity of food materials in the cooking device, M2 is the second mass, and Δ T2 is the absolute value of the difference between the first temperature and the preset temperature; determining the formula of the evaporation heat of the food materials in the cooking equipment according to the evaporation heat of the water, the second mass and the third mass as follows: b ═ a × Δ m 2; wherein B is the evaporation heat of the food material in the cooking device, and Δ m2 is the absolute value of the difference between the second mass and the third mass; the formula for determining the output heat according to the evaporation heat of food materials in the cooking equipment and the heat loss of the cooking equipment is as follows: q ═ B + K; wherein Q is the output heat.
As an alternative embodiment, according to the output heat and the preset heating power, the formula for determining the third heating time is as follows: t3 ═ Q/P; and t3, the third heating time, Q, the output heat and P, the preset heating power.
In a second aspect, embodiments of the present application provide a cooktop comprising: the temperature measuring module is used for measuring a first temperature of food materials in the cooking equipment; the heating module is used for heating the food materials in the cooking equipment according to preset heating power so that the temperature of the food materials in the cooking equipment is increased from the first temperature to a second temperature, and after the temperature of the food materials in the cooking equipment is reduced from the second temperature to the first temperature through standing and cooling, the food materials in the cooking equipment are heated according to the preset heating power so that the temperature of the food materials in the cooking equipment is increased from the first temperature to a preset temperature; the weighing module is used for measuring a first mass of food in the cooking equipment, a second mass when the temperature of the food in the cooking equipment is reduced from the second temperature to the first temperature, and a third mass when the temperature of the food in the cooking equipment is increased from the first temperature to a preset temperature; the timing module is used for acquiring first heating time when the temperature of food materials in the cooking equipment is increased from the first temperature to a second temperature, and acquiring second heating time when the temperature of the food materials in the cooking equipment is increased from the first temperature to a preset temperature; and the control module is used for determining output heat according to the evaporation heat of water, the preset heating power, the first temperature, the second temperature, the preset temperature, the first mass, the second mass, the third mass, the first heating time and the second heating time, and determining the output heat as the heat output by the cooker in a constant temperature mode.
As an optional implementation, the control module includes: the specific heat capacity determining module is used for determining the specific heat capacity of food materials in the cooking equipment according to the preset heating power, the evaporation heat of the water, the first heating time, the first temperature, the second temperature, the first mass and the second mass; the heat loss determining module is used for determining the heat loss of the cooking equipment according to the preset heating power, the specific heat capacity of food materials in the cooking equipment, the second mass, the first temperature, the second heating time and the preset temperature; the evaporation heat determining module is used for determining the evaporation heat of food materials in the cooking equipment according to the evaporation heat of the water, the second mass and the third mass; and the output heat determining module is used for determining the output heat according to the evaporation heat of food materials in the cooking equipment and the heat loss of the cooking equipment.
As an optional embodiment, the cooktop further comprises: and the third heating time determining module is used for determining third heating time according to the output heat and the preset heating power.
As an optional embodiment, at least one of the following is included: the specific heat capacity determination module determines the specific heat capacity of food materials in the cooking device according to the following formula: c ═ P × T1+ a × Δ M1]/(2 × M1 × Δ T1); wherein C is a specific heat capacity of food materials in the cooking device, P is the preset heating power, T1 is the first heating time, a is the heat of evaporation of the water, Δ M1 is an absolute value of a difference between the first mass and the second mass, M1 is the first mass, and Δ T1 is an absolute value of a difference between the first temperature and the second temperature; the heat loss determination module determines heat loss of the cooking appliance according to the following formula: k ═ (P × T2) - (C × M2 × Δ T2); wherein K is the heat loss of the cooking device, P is the preset heating power, T2 is the second heating time, C is the specific heat capacity of food materials in the cooking device, M2 is the second mass, and Δ T2 is the absolute value of the difference between the first temperature and the preset temperature; the evaporation heat module determines the evaporation heat of food materials in the cooking equipment according to the following formula: b ═ a × Δ m 2; wherein B is the evaporation heat of the food material in the cooking device, and Δ m2 is the absolute value of the difference between the second mass and the third mass; the output heat module determines the output heat according to the following formula: q ═ B + K; wherein Q is the output heat.
As an alternative embodiment, the third heating time determination module determines the third heating time according to the following formula: t3 ═ Q/P; and t3, the third heating time, Q, the output heat and P, the preset heating power.
The application provides a kitchen range and a control method thereof, and the technical scheme provided by the embodiment of the application at least brings the following beneficial effects: the method comprises the steps of heating food materials from a first temperature to a second temperature, standing and cooling the food materials from the second temperature to the first temperature, determining the specific heat capacity of the food materials in the current cooking equipment based on the mass change, the temperature change, the heating time, the preset heating power and the evaporation heat of water after heating and cooling, heating the food materials from the first temperature to the preset temperature, determining the heat loss of the cooking equipment and the evaporation heat of the current food materials based on the mass change, the temperature change, the heating time, the preset heating power and the evaporation heat of water after heating, and determining the output heat of the cooker keeping constant temperature through the evaporation heat and the heat loss of the cooking equipment, wherein the output heat is the heat which is kept constant and needs to be output during each heating of the cooker; based on heat conservation, the heat of the cooled food materials is supplemented through the heat output by the cooker, so that the temperature of the food materials is increased, accurate constant temperature control is realized, and the constant temperature stability is improved.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the application.
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.
Fig. 1 is a schematic flow chart of a control method of a cooker provided in an embodiment of the present application;
fig. 2 is a flowchart for determining an output heat according to the evaporation heat of water, a preset heating power, a first temperature, a second temperature, a preset temperature, a first mass, a second mass, a third mass, a first heating time, and a second heating time in a control method of a cooker provided in an embodiment of the present application;
FIG. 3 is a schematic flow chart of another cooking appliance control method provided by the embodiment of the application;
FIG. 4 is a schematic view of a frame structure of a cooking appliance provided in an embodiment of the present application;
fig. 5 is a schematic structural diagram of a frame of a control module in a cooker provided in an embodiment of the present application.
Reference numerals and corresponding description:
1: a temperature measuring module;
2: a weighing module;
3: a heating module;
4: a timing module;
5: a control module; 51: a specific heat capacity determination module; 52: a heat loss determination module; 53: an evaporation heat determination module; 54: an output heat determination module.
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 terms referred to in this application will first be introduced and explained:
specific heat capacity: refers to the ratio of the amount of heat absorbed by a mass of a substance at an elevated temperature to the product of the mass of the substance and the elevated temperature, referred to as the specific heat capacity of that substance, and denoted by the symbol C. The units in its international system of units are joules per kilogram kelvin or joules per kilogram per degree celsius. I.e. the energy required to raise (or lower) the temperature of 1 kg of material by 1 kelvin. Specific heat capacity is a physical quantity commonly used in thermodynamics and represents the ability of a substance to raise the amount of heat required to raise its temperature, rather than to absorb or dissipate it. Liquid water the specific heat of water at atmospheric pressure was 4.2 joules per kilogram per degree celsius.
Heat of evaporation: the amount of heat required to vaporize a mole of material at a certain temperature at standard atmospheric pressure (101.325kPa) is a function of temperature for one material. The heat of vaporization of water was 40.8 kj/mol, corresponding to 2260 kj/kg.
Hot melting: when a system increases in temperature by Δ T due to the addition of a small amount of heat Δ Q, this amount of Δ Q/Δ T is the heat capacity of the system. Generally indicated by the symbol c.
The application provides a stove and a control method thereof, and aims to solve the technical problem that in the prior art, the stove cannot be accurately controlled in a constant temperature mode.
The following describes the technical solutions of the present application and how to solve the above technical problems with specific embodiments.
The embodiment of the application provides a control method of a cooker, the flow schematic diagram of the method is shown in figure 1, and the method comprises the following steps of S1-S5:
s1: a first temperature and a first mass of an ingredient within the cooking device are determined.
In a possible embodiment, the first temperature of the food material (solid-liquid mixture) inside the cooking device is obtained by a temperature sensor and the first mass of the food material inside the cooking device is obtained by a weighing sensor. Alternatively, the cooktop may be a gas cooker. Optionally, the temperature sensor is far away from the bottom surface of the gas stove and protrudes out of the inner fire cover of the gas stove, and when the cooking device is placed on the gas stove, the temperature sensor can contact the bottom surface of the cooking device to acquire a first temperature for acquiring food materials in the cooking device, wherein the first temperature is an initial temperature. Optionally, the load cell is provided on a cooking device support structure of the gas burner. Optionally, the cooking device is placed on a gas stove, food materials are placed into the cooking device, the temperature sensor acquires first temperature data of the food materials in the cooking device, the weighing sensor acquires first mass data, namely the mass of the cooking device, when the cooking device is placed, and the weighing sensor acquires mass data, namely the mass of the cooking device and the food materials, again after the food materials are poured; a first mass of the food material within the cooking device is determined based on a difference between the last and previous mass data.
S2: heating food materials in the cooking equipment for the first time according to preset heating power, and starting timing; when the food material in the cooking device is increased from the first temperature to the second temperature, a first heating time for increasing from the first temperature to the second temperature is obtained.
In a possible embodiment, when the gas flow signal is detected, the timing is started, and when the temperature sensor acquires that the food in the cooking device is increased from the first temperature to the second temperature, the timing is stopped, so that the preheating time from the first temperature to the second temperature is determined. Optionally, the second temperature is determined by a preset temperature difference and the first temperature, for example, the preset temperature difference is 3 degrees celsius, and the second temperature is determined by adding 3 degrees celsius on the basis of obtaining the first temperature (for example, 23 degrees celsius).
S3: standing and cooling food materials in the cooking equipment; when the food material in the cooking device is reduced from the second temperature to the first temperature, a second mass of the food material in the cooking device is obtained.
In a possible embodiment, after determining that the temperature of the food in the cooking device is increased to the second temperature, the heating is stopped, the temperature sensor acquires temperature data of the food in the cooking device according to a preset time interval, when the acquired temperature is the first temperature, the weighing sensor acquires mass data, namely the mass of the cooking device and the food cooled to the first temperature, and an absolute value of a difference between the mass data and the mass data of the cooking device is used as the second mass of the food in the cooking device.
S4: heating the food materials in the cooking equipment for the second time according to the preset heating power, and starting timing; when the food in the cooking equipment is increased from the first temperature to the preset temperature, acquiring second heating time for increasing from the first temperature to the preset temperature and third mass of the food in the cooking equipment at the preset temperature.
In a possible embodiment, when the first heating is performed, the second heating is performed with the same preset heating power, when a gas flow signal is detected, timing is started, when the food material of the food material in the cooking device is increased from the first temperature to the preset temperature, the timing is ended, the second heating time from the first temperature to the preset temperature is increased, and the weighing sensor acquires mass data, that is, mass data of the cooking device and the food material with the temperature of the preset temperature, and an absolute value of a difference value between the mass data and the mass data of the cooking device is used as a third mass of the food material in the cooking device. The preset temperature is the temperature to be kept in the preset constant temperature mode.
S5: determining the output heat according to the evaporation heat of water, the preset heating power, the first temperature, the second temperature, the preset temperature, the first mass, the second mass, the third mass, the first heating time and the second heating time, and determining the output heat as the heat output when the stove is in a constant temperature mode.
When a mass M of a substance absorbs (or emits) heat Δ Q, the temperature increases (or decreases) by Δ T, and Δ Q/Δ T is called the heat capacity of the object in the process, and is expressed by c, i.e., c ═ Δ Q/Δ T, and the heat capacity is divided by the mass, and the specific heat capacity is determined by the formula: C/M Δ Q/(M × Δ T).
From the above, the formula of the heat absorbed (or released) by the food material is:
Δ Q ═ cxmxΔ T; wherein Δ Q is the amount of heat absorbed (or released) by water, C is the specific heat capacity of the food material, M is the mass of the food material, and Δ T is the temperature value at which the temperature increases (or decreases).
The cooking range is heated for T time, the food material is raised by delta T temperature, and according to Q ═ P × T and the delta Q ═ C × M × delta T, the formula for determining the heat loss (heat conduction loss) K of the cooking equipment is as follows:
k ═ P × T) - (C × M × Δ T); wherein, P is a preset heating power.
After the temperature Δ T is naturally decreased, water is evaporated, the mass change is Δ M, K +2260 × Δ M becomes C · M · Δ T after heat loss is taken into account, depending on the heat of evaporation of water being 2260 kilojoules/kg.
In summary, the formula for determining the specific heat capacity of the food material is as follows:
C＝(K+2260×Δm)/(M×ΔT)＝[(P×t)+(2260×Δm)]/(2×M×ΔT)
in order for the food material to warm up to the preset temperature, the total heat is the heat loss of the appliance + the heat absorbed by the food material + the heat of evaporation of the substance. The essence of the constant temperature control is that according to the law of energy balance, after the preset temperature is reached, the total heat of evaporation heat of the substance and heat loss of the cooking utensil is kept equal to the input heat, and the temperature of the food material can be ensured to be unchanged.
As an alternative implementation, as shown in fig. 2, the step S5, determining the output heat according to the evaporation heat of water, the preset heating power, the first temperature, the second temperature, the preset temperature, the first mass, the second mass, the third mass, the first heating time, and the second heating time, specifically includes steps S51-S54:
s51: and determining the specific heat capacity of the food in the cooking equipment according to the preset heating power, the evaporation heat of the water, the first heating time, the first temperature, the second temperature, the first mass and the second mass.
As an alternative embodiment, according to the preset heating power, the evaporation heat of water, the first heating time, the first temperature, the second temperature, the first mass and the second mass, the formula for determining the specific heat capacity of the food material in the cooking device is as follows:
C＝[P×t1+A×Δm1]/(2×M1×ΔT1)；
wherein C is the specific heat capacity of food materials in the cooking device, P is the preset heating power, T1 is the first heating time, A is the evaporation heat of water, Δ M1 is the absolute value of the difference between the first mass and the second mass, M1 is the first mass, and Δ T1 is the absolute value of the difference between the first temperature and the second temperature.
S52: and determining the heat loss of the cooking equipment according to the specific heat capacity, the second mass, the first temperature, the second heating time and the preset temperature of the food materials in the cooking equipment according to the preset heating power.
As an alternative embodiment, according to the preset heating power, the specific heat capacity of the food material in the cooking device, the second mass, the first temperature, the second heating time and the preset temperature, the formula for determining the heat loss of the cooking device is as follows:
K＝(P×t2)-(C×M2×ΔT2)；
wherein K is the heat loss of the cooking device, P is the preset heating power, T2 is the second heating time, C is the specific heat capacity of the food material in the cooking device, M2 is the second mass, and Delta T2 is the absolute value of the difference between the first temperature and the preset temperature.
S53: and determining the evaporation heat of the food in the cooking device according to the evaporation heat of the water, the second mass and the third mass.
As an alternative embodiment, the formula for determining the evaporation heat of the food material in the cooking device according to the evaporation heat of water, the second mass, and the third mass is:
B＝A×Δm2；
where B is the heat of evaporation of the food material in the cooking apparatus and Δ m2 is the absolute value of the difference between the second mass and the third mass.
S54: determining the output heat according to the evaporation heat of the food in the cooking equipment and the heat loss of the cooking equipment.
As an alternative embodiment, the output heat is determined according to the evaporation heat of the food material in the cooking device and the heat loss of the cooking device by the following formula:
Q＝B+K；
wherein Q is the output heat.
As an optional implementation, as shown in fig. 3, the control method of the cooker further includes:
s6: and determining a third heating time according to the output heat and the preset heating power.
As an alternative embodiment, the third heating time determination module determines the third heating time according to the following formula:
t3＝Q/P；
and t3, the third heating time, Q, the output heat and P, the preset heating power.
As an optional implementation manner, in the constant temperature mode, when the food material is obtained as the starting heating temperature, the determined output heat is output, so that the food material is raised to the preset temperature. Wherein the starting heating temperature is lower than the preset temperature.
As an alternative, the absolute value of the difference between the start-up heating temperature and the preset temperature may be equal to the absolute value of the difference between the first temperature and the second temperature, i.e. the aforementioned preset temperature difference.
The embodiment of the application provides a control method of a cooker, food is heated from a first temperature to a second temperature, then the food is stood still from the second temperature and cooled to the first temperature, the specific heat capacity of the food in current cooking equipment is determined based on the mass change after temperature rise and temperature reduction, the temperature change, the heating time, the preset heating power and the evaporation heat of water, the food is heated from the first temperature to the preset temperature, the heat loss of the cooking equipment and the evaporation heat of the current food are determined based on the mass change after temperature rise, the temperature change, the heating time, the preset heating power and the evaporation heat of water, and the output heat of the cooker which keeps constant temperature is determined through the evaporation heat and the heat loss of the cooking equipment, namely the output heat which keeps constant temperature is the heat which needs to be output when the cooker is heated every time; based on heat conservation, the heat of the cooled food materials is supplemented through the heat output by the cooker, so that the temperature of the food materials is increased, accurate constant temperature control is realized, and the constant temperature stability is improved.
It should be understood that, although the steps in the flowcharts of fig. 1 to 3 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 some of the steps in fig. 1 to 3 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 some of the other steps or stages.
It is understood that the same/similar parts between the embodiments of the method described above in this specification can be referred to each other, and each embodiment focuses on the differences from the other embodiments, and it is sufficient that the relevant points are referred to the descriptions of the other method embodiments.
Based on the same inventive concept, the embodiment of the application provides a stove, as shown in fig. 4, which mainly comprises a temperature measuring module 1, a heating module 3, a weighing module 2, a timing module 4 and a control module 5. The temperature measuring module 1 is used for measuring a first temperature of food materials in the cooking equipment; the heating module 3 is used for heating the food materials in the cooking equipment according to preset heating power, so that the temperature of the food materials in the cooking equipment is increased from a first temperature to a second temperature, and after the temperature of the food materials in the cooking equipment is reduced from the second temperature to the first temperature through standing and cooling, the food materials in the cooking equipment are heated according to the preset heating power, so that the temperature of the food materials in the cooking equipment is increased from the first temperature to the preset temperature; the weighing module 2 is used for measuring a first mass of food in the cooking device, a second mass when the temperature of the food in the cooking device is reduced from a second temperature to the first temperature, and a third mass when the temperature of the food in the cooking device is increased from the first temperature to a preset temperature; the timing module 4 acquires a first heating time from the first temperature to the second temperature when the food in the cooking device is increased from the first temperature to the second temperature, and acquires a second heating time from the first temperature to the preset temperature when the food in the cooking device is increased from the first temperature to the preset temperature; the control module 5 is used for determining the output heat according to the evaporation heat of the water, the preset heating power, the first temperature, the second temperature, the preset temperature, the first mass, the second mass, the third mass, the first heating time and the second heating time, and determining the output heat as the heat output by the cooker in the constant temperature mode.
The embodiment of the application provides a kitchen range, food materials are heated to a second temperature from a first temperature, then the kitchen range is stood to be cooled to the first temperature from the second temperature, the specific heat capacity of the food materials in current cooking equipment is determined based on the mass change after temperature rise and temperature reduction, the temperature change, the heating time, the preset heating power and the evaporation heat of water, then the food materials are heated to the preset temperature from the first temperature, the heat loss of the cooking equipment and the evaporation heat of the current food materials are determined based on the mass change after temperature rise, the temperature change, the heating time, the preset heating power and the evaporation heat of water, and the output heat of the kitchen range which keeps constant temperature is determined by the evaporation heat and the heat loss of the cooking equipment, namely the heat which keeps constant temperature and needs to be output during each heating of the kitchen range; based on heat conservation, the heat of the cooled food materials is supplemented through the heat output by the cooker, so that the temperature of the food materials is increased, accurate constant temperature control is realized, and the constant temperature stability is improved.
As an alternative embodiment, as shown in FIG. 5, the control module 5 basically includes a specific heat capacity determination module 51, a heat loss determination module 52, an evaporation heat determination module 53 and an output heat determination module 54. The specific heat capacity determining module 51 is configured to determine the specific heat capacity of the food material in the cooking device according to preset heating power, heat of evaporation of water, first heating time, first temperature, second temperature, first mass and second mass; the heat loss determining module 52 is configured to determine heat loss of the cooking apparatus according to a preset heating power, a specific heat capacity, a second mass, a first temperature, a second heating time, and a preset temperature of food materials in the cooking apparatus; the evaporation heat determining module 53 is configured to determine the evaporation heat of the food in the cooking device according to the evaporation heat of the water, the second mass, and the third mass; the output heat determination module 54 is configured to determine the output heat according to the evaporation heat of the food material in the cooking apparatus and the heat loss of the cooking apparatus.
As an optional implementation, the cooking appliance further comprises a third heating time determination module, and the third heating time determination module is configured to determine a third heating time according to the output heat and the preset heating power.
As an optional embodiment, at least one of the following is included:
the specific heat capacity determination module 51 determines the specific heat capacity of the food material within the cooking device according to the following formula: c ═ P × T1+ a × Δ M1]/(2 × M1 × Δ T1); wherein C is the specific heat capacity of food materials in the cooking device, P is the preset heating power, T1 is the first heating time, A is the evaporation heat of water, Δ M1 is the absolute value of the difference between the first mass and the second mass, M1 is the first mass, and Δ T1 is the absolute value of the difference between the first temperature and the second temperature.
The heat loss determination module 52 determines the heat loss of the cooking appliance according to the following formula: k ═ (P × T2) - (C × M2 × Δ T2); wherein K is the heat loss of the cooking device, P is the preset heating power, T2 is the second heating time, C is the specific heat capacity of the food material in the cooking device, M2 is the second mass, and Delta T2 is the absolute value of the difference between the first temperature and the preset temperature.
The evaporation heat module determines the evaporation heat of food materials in the cooking equipment according to the following formula: b ═ a × Δ m 2; wherein B is the heat of evaporation of the food material in the cooking apparatus, a is the heat of evaporation of water, and Δ m2 is the absolute value of the difference between the second mass and the third mass.
The output heat module determines an output heat according to the following formula: q ═ B + K; wherein Q is the output heat.
As an alternative embodiment, the third heating time determination module determines the third heating time according to the following formula: t3 ═ Q/P; and t3, the third heating time, Q, the output heat and P are the preset heating functions.
For specific limitations of the cooktop, reference may be made to the above limitations on the control method of the cooktop, and details are not repeated here. The modules in the cooker can be wholly or partially realized 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.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
All the embodiments in the present specification are described in a related manner, and the same and similar parts among the embodiments may be referred to each other, and each embodiment focuses on the differences from the other embodiments. In particular, for the system embodiment, since it is substantially similar to the method embodiment, the description is simple, and for the relevant points, reference may be made to the partial description of the method embodiment.
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 control method of a cooker is characterized by comprising the following steps:
determining a first temperature and a first mass of a food material within a cooking device;
heating food materials in the cooking equipment for the first time according to preset heating power, and starting timing; when the temperature of food materials in the cooking equipment is increased from the first temperature to a second temperature, acquiring a first heating time for increasing the temperature from the first temperature to the second temperature;
standing and cooling food materials in the cooking equipment; when the temperature of the food in the cooking equipment is reduced from the second temperature to the first temperature, acquiring a second mass of the food in the cooking equipment;
heating the food materials in the cooking equipment for the second time according to the preset heating power, and starting timing; when the temperature of food materials in the cooking equipment is increased from the first temperature to a preset temperature, acquiring second heating time for increasing the temperature from the first temperature to the preset temperature and third mass of the food materials in the cooking equipment at the preset temperature;
determining output heat according to the evaporation heat of water, the preset heating power, the first temperature, the second temperature, the preset temperature, the first mass, the second mass, the third mass, the first heating time and the second heating time, and determining the output heat as the heat output by the cooker in a constant temperature mode.
2. The control method of a hob according to claim 1, characterised in that the determining of the output heat from the evaporation heat of water, the preset heating power, the first temperature, the second temperature, the preset temperature, the first mass, the second mass, the third mass, the first heating time and the second heating time comprises:
determining the specific heat capacity of food materials in the cooking equipment according to the preset heating power, the evaporation heat of the water, the first heating time, the first temperature, the second temperature, the first mass and the second mass;
determining the heat loss of the cooking equipment according to the preset heating power, the specific heat capacity of food materials in the cooking equipment, the second mass, the first temperature, the second heating time and the preset temperature;
determining the evaporation heat of food materials in the cooking equipment according to the evaporation heat of the water, the second mass and the third mass;
and determining the output heat according to the evaporation heat of food materials in the cooking equipment and the heat loss of the cooking equipment.
3. The control method of a hob according to claim 1 or 2, characterized by further comprising:
and determining a third heating time according to the output heat and the preset heating power.
4. Control method of a hob according to claim 2, characterized in comprising at least one of the following:
the formula for determining the specific heat capacity of the food materials in the cooking equipment according to the preset heating power, the evaporation heat of the water, the first heating time, the first temperature, the second temperature, the first mass and the second mass is as follows:
C＝[P×t1+A×Δm1]/(2×M1×ΔT1)；
wherein C is a specific heat capacity of food materials in the cooking device, P is the preset heating power, T1 is the first heating time, a is the heat of evaporation of the water, Δ M1 is an absolute value of a difference between the first mass and the second mass, M1 is the first mass, and Δ T1 is an absolute value of a difference between the first temperature and the second temperature;
according to the preset heating power, the specific heat capacity of food materials in the cooking equipment, the second mass, the first temperature, the second heating time and the preset temperature, a formula for determining the heat loss of the cooking equipment is as follows:
K＝(P×t2)-(C×M2×ΔT2)；
wherein K is the heat loss of the cooking device, P is the preset heating power, T2 is the second heating time, C is the specific heat capacity of food materials in the cooking device, M2 is the second mass, and Δ T2 is the absolute value of the difference between the first temperature and the preset temperature;
determining the formula of the evaporation heat of the food materials in the cooking equipment according to the evaporation heat of the water, the second mass and the third mass as follows:
B＝A×Δm2；
wherein B is the evaporation heat of the food material in the cooking device, and Δ m2 is the absolute value of the difference between the second mass and the third mass;
the formula for determining the output heat according to the evaporation heat of food materials in the cooking equipment and the heat loss of the cooking equipment is as follows:
Q＝B+K；
wherein Q is the output heat.
5. The control method of a hob according to claim 3, characterised in that, according to the output heat and the preset heating power, a formula for determining a third heating time is:
t3＝Q/P；
and t3, the third heating time, Q, the output heat and P, the preset heating power.
6. A hob, characterized in that it comprises:
the temperature measuring module is used for measuring a first temperature of food materials in the cooking equipment;
the heating module is used for heating the food materials in the cooking equipment according to preset heating power so that the temperature of the food materials in the cooking equipment is increased from the first temperature to a second temperature, and after the temperature of the food materials in the cooking equipment is reduced from the second temperature to the first temperature through standing and cooling, the food materials in the cooking equipment are heated according to the preset heating power so that the temperature of the food materials in the cooking equipment is increased from the first temperature to a preset temperature;
the weighing module is used for measuring a first mass of food in the cooking equipment, a second mass when the temperature of the food in the cooking equipment is reduced from the second temperature to the first temperature, and a third mass when the temperature of the food in the cooking equipment is increased from the first temperature to a preset temperature;
the timing module is used for acquiring first heating time when the temperature of food materials in the cooking equipment is increased from the first temperature to a second temperature, and acquiring second heating time when the temperature of the food materials in the cooking equipment is increased from the first temperature to a preset temperature;
and the control module is used for determining output heat according to the evaporation heat of water, the preset heating power, the first temperature, the second temperature, the preset temperature, the first mass, the second mass, the third mass, the first heating time and the second heating time, and determining the output heat as the heat output by the cooker in a constant temperature mode.
7. The cooktop of claim 6, wherein the control module comprises:
the specific heat capacity determining module is used for determining the specific heat capacity of food materials in the cooking equipment according to the preset heating power, the evaporation heat of the water, the first heating time, the first temperature, the second temperature, the first mass and the second mass;
the heat loss determining module is used for determining the heat loss of the cooking equipment according to the preset heating power, the specific heat capacity of food materials in the cooking equipment, the second mass, the first temperature, the second heating time and the preset temperature;
the evaporation heat determining module is used for determining the evaporation heat of food materials in the cooking equipment according to the evaporation heat of the water, the second mass and the third mass;
and the output heat determining module is used for determining the output heat according to the evaporation heat of food materials in the cooking equipment and the heat loss of the cooking equipment.
8. Hob according to claim 6 or 7, characterized in that it further comprises:
and the third heating time determining module is used for determining third heating time according to the output heat and the preset heating power.
9. Hob according to claim 7, characterized in that at least one of the following is comprised:
the specific heat capacity determination module determines the specific heat capacity of food materials in the cooking device according to the following formula:
C＝[P×t1+A×Δm1]/(2×M1×ΔT1)；
wherein C is a specific heat capacity of food materials in the cooking device, P is the preset heating power, T1 is the first heating time, a is the heat of evaporation of the water, Δ M1 is an absolute value of a difference between the first mass and the second mass, M1 is the first mass, and Δ T1 is an absolute value of a difference between the first temperature and the second temperature;
the heat loss determination module determines heat loss of the cooking appliance according to the following formula:
K＝(P×t2)-(C×M2×ΔT2)；
wherein K is the heat loss of the cooking device, P is the preset heating power, T2 is the second heating time, C is the specific heat capacity of food materials in the cooking device, M2 is the second mass, and Δ T2 is the absolute value of the difference between the first temperature and the preset temperature;
the evaporation heat module determines the evaporation heat of food materials in the cooking equipment according to the following formula:
B＝A×Δm2；
wherein B is the evaporation heat of the food material in the cooking device, and Δ m2 is the absolute value of the difference between the second mass and the third mass;
the output heat module determines the output heat according to the following formula:
Q＝B+K；
wherein Q is the output heat.
10. The cooktop of claim 8, wherein the third heating time determination module determines the third heating time according to the formula:
t3＝Q/P；
and t3, the third heating time, Q, the output heat and P are the preset heating functions.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2024099070A1 (en) * | 2022-11-10 | 2024-05-16 | 广州轻快电子商务有限公司 | Hot air circulation electric heating cooking method and system and cooking appliance, and medium |
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