CN114110671B - Kitchen range and control method thereof - Google Patents
Kitchen range and control method thereof Download PDFInfo
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- CN114110671B CN114110671B CN202111356386.6A CN202111356386A CN114110671B CN 114110671 B CN114110671 B CN 114110671B CN 202111356386 A CN202111356386 A CN 202111356386A CN 114110671 B CN114110671 B CN 114110671B
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- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000010438 heat treatment Methods 0.000 claims abstract description 219
- 238000010411 cooking Methods 0.000 claims abstract description 198
- 239000000463 material Substances 0.000 claims abstract description 144
- 238000001704 evaporation Methods 0.000 claims abstract description 61
- 230000008020 evaporation Effects 0.000 claims abstract description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000010025 steaming Methods 0.000 claims description 11
- 238000005303 weighing Methods 0.000 claims description 9
- 230000008859 change Effects 0.000 description 12
- 239000000126 substance Substances 0.000 description 9
- 230000008569 process Effects 0.000 description 5
- 230000009471 action Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 230000007423 decrease Effects 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
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009529 body temperature measurement Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000006698 induction Effects 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
Classifications
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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
Abstract
The application relates to a kitchen range and a control method thereof. The control method of the kitchen range comprises the following steps: determining a first temperature and a first mass of food material within the cooking apparatus; heating food materials in the cooking equipment for the first time according to preset heating power, starting timing, and obtaining first heating time when the temperature of the food materials is increased from a first temperature to a second temperature; standing and cooling the food materials; acquiring a second quality of the food material when the temperature of the food material is reduced from the second temperature to the first temperature; heating the food material for the second time according to the preset heating power, and starting timing; acquiring a second heating time when the temperature of the food material in the cooking equipment is increased from the first temperature to a preset temperature, and a third quality of the food material 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 kitchen range in the constant temperature mode. According to the embodiment of the application, the heat balance of keeping the constant temperature is realized by confirming the heat required to be output by the stove in the constant temperature mode, so that the accuracy of constant temperature control is improved.
Description
Technical Field
The application relates to the technical field of cooking, in particular to a kitchen range and a control method thereof.
Background
Currently, cooktops (e.g., gas cooktops, and induction cooktops) are most closely related to water during cooking, and have a constant temperature mode, so that the food can maintain a preset temperature. Most of the cooking appliances in the market are based on temperature data obtained by a temperature sensor to determine when the cooking appliance is heated and when the heating is turned off so as to keep the food constant.
However, in the actual cooking process, according to different cooking environments, different cooking devices cause larger difference between theoretical heating effect and actual heating effect, so that the constant temperature control is inaccurate.
Disclosure of Invention
Aiming at the defects of the prior art, the application provides a stove and a control method thereof, which are used for solving the technical problem of inaccurate control of the constant temperature of the stove in the prior art.
In a first aspect, an embodiment of the present application provides a method for controlling a stove, including: determining a first temperature and a first mass of food material within the cooking apparatus; 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 equipment is increased from the first temperature to the second temperature, acquiring a first heating time from the first temperature to the second temperature; standing and cooling food materials in the cooking equipment; acquiring a second quality of the food material in the cooking device when the food material in the cooking device is reduced from the second temperature to the first temperature; heating food materials in the cooking equipment for the second time according to the preset heating power, and starting timing; acquiring a second heating time from the first temperature to a preset temperature when the food in the cooking equipment is increased from the first temperature to the preset temperature, and a third quality of the food 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 kitchen range in a constant temperature mode.
As an alternative embodiment, the 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 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 heat loss of the cooking device according to the preset heating power, the specific heat capacity of food materials in the cooking device, the second mass, the first temperature, the second heating time and the preset temperature; determining an amount of heat of evaporation of the food material in the cooking apparatus based on the heat of evaporation of the water, the second mass, and the third mass; and determining the output heat according to the steaming heat of the food materials in the cooking equipment and the heat loss of the cooking equipment.
As an alternative embodiment, the control method of the cooktop further includes: and determining a third heating time according to the output heat and the preset heating power.
As an alternative embodiment, at least one of the following is included: the formula for determining the specific heat capacity of the food material in the cooking device 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 the specific heat capacity of the food material in the cooking apparatus, P is the preset heating power, T1 is the first heating time, a is the evaporation heat of the water, Δm1 is the absolute value of the difference between the first mass and the second mass, M1 is the first mass, and Δt1 is the absolute value of the difference between the first temperature and the second temperature; the formula for determining the heat loss of the cooking device according to the preset heating power, the specific heat capacity of the food materials in the cooking device, the second mass, the first temperature, the second heating time and the preset temperature 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 Δt2 is the absolute value of the difference between the first temperature and the preset temperature; the formula for determining the evaporation heat value of the food material in the cooking equipment according to the evaporation heat of the water, the second mass and the third mass is as follows: b=a×Δm2; wherein B is the steam heating value of the food material in the cooking equipment, and Deltam2 is the absolute value of the difference value between the second mass and the third mass; the formula for determining the output heat according to the steaming heat value of the 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, the formula for determining the third heating time according to the output heat and the preset heating power is: t3=q/P; wherein, at t3, Q is the output heat, and P is 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 in the cooking equipment according to preset heating power, so that the temperature of the food in the cooking equipment is increased from the first temperature to the second temperature, and after the food in the cooking equipment is reduced from the second temperature to the first temperature through standing and cooling, the food in the cooking equipment is heated according to the preset heating power, so that the temperature of the food in the cooking equipment is increased from the first temperature to the preset temperature; the weighing module is used for measuring a first mass of food materials in the cooking equipment, a second mass when the temperature of the food materials in the cooking equipment is reduced from the second temperature to the first temperature, and a third mass when the temperature of the food materials in the cooking equipment is increased from the first temperature to a preset temperature; a timing module for acquiring a first heating time from the first temperature to the second temperature when the food material in the cooking device is increased from the first temperature to the second temperature, and acquiring a second heating time from the first temperature to the preset temperature when the food material in the cooking device is increased from the first temperature to the preset temperature; 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 kitchen range in a constant temperature mode.
As an alternative embodiment, 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 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; a heating value determining module for determining heating value of food materials in the cooking device according to the heating value 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 steaming heat of the food materials in the cooking equipment and the heat loss of the cooking equipment.
As an alternative embodiment, the hob further comprises: and the third heating time determining module is used for determining the third heating time according to the output heat and the preset heating power.
As an alternative embodiment, at least one of the following is included: the specific heat capacity determination module determines the specific heat capacity of the food stuff in the cooking device according to the following formula: c= [ p×t1+a×Δm1 ]/(2×m1×Δt1); wherein C is the specific heat capacity of the food material in the cooking apparatus, P is the preset heating power, T1 is the first heating time, a is the evaporation heat of the water, Δm1 is the absolute value of the difference between the first mass and the second mass, M1 is the first mass, and Δt1 is the absolute value of the difference between the first temperature and the second temperature; the heat loss determination module determines the heat loss of the cooking device 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 the food material in the cooking device, M2 is the second mass, and Δt2 is the absolute value of the difference between the first temperature and the preset temperature; the evaporation heat module determines the evaporation heat of the food materials in the cooking device according to the following formula: b=a×Δm2; wherein B is the steam heating value of the food material in the cooking equipment, and Deltam2 is the absolute value of the difference value 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 determining module determines the third heating time according to the following formula: t3=q/P; wherein, at t3, Q is the output heat, and P is 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 has at least the following beneficial effects: heating the food material from the first temperature to the second temperature, standing and cooling to the first temperature from the second temperature, determining the specific heat capacity of the food material in the current cooking equipment based on the quality change after temperature rise and temperature reduction, the temperature change, the heating time, the preset heating power and the evaporation heat of water, heating the food material from the first temperature to the preset temperature, determining the heat loss of the cooking equipment and the evaporation heat of the current food material based on the quality change after temperature rise, the temperature change, the heating time, the preset heating power and the evaporation heat of water, determining the constant-temperature output heat of the cooking equipment based on the evaporation heat and the heat loss of the cooking equipment, and determining the heat required to be output by each time of cooking equipment heating to keep constant temperature; based on conservation of heat, the heat of the cooled food is supplemented by the heat output by the kitchen range, so that the temperature of the food is improved, precise 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 as claimed.
Drawings
In order to more clearly illustrate the embodiments of the application or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, it being obvious that the drawings in the following description are only some embodiments of the application, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a schematic flow chart of a control method of a kitchen range according to an embodiment of the present application;
fig. 2 is a flowchart of determining output heat according to evaporation heat of water, preset heating power, first temperature, second temperature, preset temperature, first mass, second mass, third mass, first heating time, and second heating time in a control method of a kitchen range according to an embodiment of the present application;
FIG. 3 is a schematic flow chart of another method for controlling a kitchen range according to an embodiment of the present application;
FIG. 4 is a schematic diagram of a frame structure of a stove according to an embodiment of the present application;
fig. 5 is a schematic diagram of a frame structure of a control module in a stove according to an embodiment of the present application.
Reference numerals and corresponding description:
1: a temperature measurement 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: a heating value determining module; 54: and an output heat determining module.
Detailed Description
The present application will be described in further detail with reference to the drawings and examples, in order to make the objects, technical solutions and advantages of the present application more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the application.
First, several terms related to the present application are described and explained:
specific heat capacity: referring to a mass of a substance, the ratio of the heat absorbed to the product of the mass of the substance and the elevated temperature at elevated temperature is referred to as the specific heat capacity of the substance, indicated by the symbol C. The units in the 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 substance by 1 kelvin. Specific heat capacity is a physical quantity commonly used in thermodynamics and represents the ability of a substance to raise the temperature by heat, rather than the ability to absorb or dissipate heat. The specific heat of water at normal pressure of liquid water is 4.2 joules per kilogram per degree celsius.
Heat of evaporation: the heat required to evaporate a mole of a substance at a temperature, which is a function of temperature for one substance, is at standard atmospheric pressure (101.325 kPa). The heat of vaporization of water was 40.8 kj/mol, corresponding to 2260 kj/kg.
And (3) hot melting: when a system increases in temperature by deltat due to the application of a small amount of heat deltaq, deltaq/deltat 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 the control is inaccurate in a constant temperature mode of the stove in the prior art.
The following describes the technical scheme of the present application and how the technical scheme of the present application solves the above technical problems in detail with specific embodiments.
The embodiment of the application provides a control method of a kitchen range, wherein a flow diagram of the method is shown in a figure 1, and the method comprises the following steps of S1-S5:
s1: a first temperature and a first quality of food material within the cooking apparatus are determined.
In a possible embodiment, the first temperature of the food material (solid-liquid mixture) in the cooking apparatus is obtained by a temperature sensor, and the first mass of the food material in the cooking apparatus is obtained by a load cell. Alternatively, the cooktop may be a gas cooktop. Optionally, the temperature sensor is far away from the bottom surface of the gas stove, protrudes from the inner fire cover of the gas stove, and when the cooking equipment is placed on the gas stove, the temperature sensor can contact the bottom surface of the cooking equipment to obtain the first temperature of food materials in the cooking equipment, and the first temperature is the initial temperature. Optionally, the load cell is disposed on a cooking device support structure of the gas range. Optionally, the cooking device is placed in a gas stove, food materials are placed in the cooking device, the temperature sensor obtains first temperature data of the food materials in the cooking device, the weighing sensor obtains first quality data, namely the quality of the cooking device when the cooking device is placed, and the weighing sensor obtains quality data, namely the quality of the cooking device and the food materials again after the food materials are poured in; a first quality of food material in the cooking apparatus is determined based on the difference between the last and previous quality 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 raised from the first temperature to the second temperature, a first heating time from the first temperature to the second temperature is obtained.
In a possible embodiment, when the gas flow signal is detected, a timer is started, and when the temperature sensor acquires that the food material in the cooking apparatus is raised from the first temperature to the second temperature, the timer is stopped to determine the preheating time from the first temperature to the second temperature. Alternatively, the second temperature is determined by a preset temperature difference, for example, 3 degrees celsius, and the first temperature, for example, by adding 3 degrees celsius to the first temperature (for example, 23 degrees celsius) to determine the second temperature.
S3: standing and cooling food materials in the cooking equipment; and when the temperature of the food material in the cooking equipment is reduced from the second temperature to the first temperature, acquiring the second quality of the food material in the cooking equipment.
In a possible embodiment, after determining that the temperature of the food in the cooking apparatus increases to the second temperature, the heating is stopped, the temperature sensor acquires temperature data of the food in the cooking apparatus according to a preset time interval, and when the acquired temperature is the first temperature, the weighing sensor acquires quality data, that is, the quality of the food between the cooking apparatus and the food cooled to the first temperature, and an absolute value of a difference between the quality data and the quality data of the cooking apparatus is used as the second quality of the food in the cooking apparatus.
S4: heating food materials in the cooking equipment for the second 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 preset temperature, a second heating time from the first temperature to the preset temperature and a third quality of the food material in the cooking device at the preset temperature are obtained.
In a possible embodiment, the same preset heating power is used for the second heating when the first heating is used, the timing is started when the gas flow signal is detected, the timing is ended when the food material of the food material in the cooking device rises from the first temperature to the preset temperature, the second heating time from the first temperature to the preset temperature is ended, and the weighing sensor acquires quality data, namely the quality data of the food material in the cooking device and the food material with the temperature being the preset temperature, wherein the absolute value of the difference value between the quality data and the quality data of the cooking device is used as the third quality of the food material in the cooking device. The preset temperature is the temperature to be kept in a preset constant temperature mode.
S5: and 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 kitchen range in a constant temperature mode.
Mass M, when the temperature rises (or decreases) by Δt upon absorption (or release) of heat Δq, Δq/Δt is referred to as the heat capacity of the object in the process, denoted by c, i.e., c=Δq/Δt, and the formula for determining the specific heat capacity by dividing the heat capacity by mass is: c=c/m=Δq/(m×Δt).
From the above, the formula of heat absorbed (or released) by the food material is:
Δq=c×m×Δt; wherein Δq is the 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 Δt is the temperature value at which the temperature increases (or decreases).
The cooking appliance heats for a time T, the food material rises by a temperature Δt, and the formula for determining the heat loss (heat conduction loss) K of the cooking device according to q=p×t and the aforementioned Δq=c×m×Δt is:
k= (p×t) - (c×m×Δt); wherein P is a preset heating power.
After the natural cooling Δt, the water was evaporated, the mass was changed to Δm, and the evaporation heat was 2260 kj/kg based on the water, and k+2260×Δm=c·m·Δt after the heat loss was counted.
In summary, the formula for determining the specific heat capacity of the food material is:
C＝(K+2260×Δm)/(M×ΔT)＝[(P×t)+(2260×Δm)]/(2×M×ΔT)
for the food material to warm up to a preset temperature, then total heat = appliance heat loss + heat absorbed by the food material + heat of evaporation of the substance. The nature of constant temperature control is that according to the law of energy balance, after reaching preset temperature, the total heat of evaporation heat of substances and heat loss of a cooking utensil is kept equal to the input heat, so that the temperature of food materials can be kept unchanged.
As an alternative embodiment, as shown in fig. 2, the foregoing step S5 of 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 to S54:
s51: and determining the specific heat capacity of the food material 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, the formula for determining the specific heat capacity of the food material in the cooking apparatus 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:
C＝[P×t1+A×Δm1]/(2×M1×ΔT1)；
wherein C is the specific heat capacity of food materials in the cooking equipment, P is preset heating power, T1 is first heating time, A is the evaporation heat of water, deltam1 is the absolute value of the difference between the first mass and the second mass, M1 is the first mass, deltaT 1 is the absolute value of the difference between the first temperature and the second temperature.
S52: and determining the heat loss of the cooking device according to the preset heating power, 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 device.
As an alternative embodiment, the formula for determining the heat loss of the cooking apparatus according to the preset heating power, the specific heat capacity of the food material in the cooking apparatus, the second mass, the first temperature, the second heating time and the preset temperature is:
K＝(P×t2)-(C×M2×ΔT2)；
wherein K is heat loss of the cooking device, P is preset heating power, T2 is second heating time, C is specific heat capacity of food materials in the cooking device, M2 is second mass, and DeltaT 2 is absolute value of difference between the first temperature and the preset temperature.
S53: and determining the steaming heat value of the food material in the cooking equipment according to the steaming heat of the water, the second mass and the third mass.
As an alternative embodiment, the formula for determining the amount of heat of evaporation of the food material in the cooking apparatus according to the heat of evaporation of the water, the second mass, and the third mass is:
B＝A×Δm2；
wherein B is the steam heating value of the food material in the cooking equipment, and Deltam2 is the absolute value of the difference value between the second mass and the third mass.
S54: and determining the output heat according to the steaming heat value of the food materials in the cooking equipment and the heat loss of the cooking equipment.
As an alternative embodiment, the formula for determining the output heat according to the steaming heat value of the food material in the cooking device and the heat loss of the cooking device is as follows:
Q＝B+K；
wherein Q is the output heat.
As an alternative embodiment, as shown in fig. 3, the control method of the cooking appliance 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；
wherein, t3 the third heating time, Q is the output heat, P is the preset heating power.
As an alternative embodiment, in the constant temperature mode, when the heating temperature of the food material is obtained, the determined output heat is output, so that the food material is raised to the preset temperature. Wherein the start-up heating temperature is lower than a preset temperature.
As an alternative embodiment, 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 aforesaid preset temperature difference.
The embodiment of the application provides a control method of a kitchen range, which 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 quality change after heating and cooling, the temperature change, the heating time, the preset heating power and the evaporation heat of water, 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 quality change after heating, the temperature change, the heating time, the preset heating power and the evaporation heat of water, and determining the constant-temperature output heat of the kitchen range based on the evaporation heat and the heat loss of the cooking equipment, namely keeping constant temperature, wherein the heat required to be output by each heating of the kitchen range is kept; based on conservation of heat, the heat of the cooled food is supplemented by the heat output by the kitchen range, so that the temperature of the food is improved, precise 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 sequentially shown as indicated by arrows, the steps are not necessarily sequentially performed in the order indicated by the arrows. The steps are not strictly limited to the order of execution unless explicitly recited herein, and the steps may be executed in other orders. Moreover, at least a portion of the steps of fig. 1-3 may include steps or stages that are not necessarily performed at the same time, but may be performed at different times, nor does the order in which the steps or stages are performed necessarily occur sequentially, but may be performed alternately or alternately with other steps or at least a portion of the steps or stages in other steps.
It should be understood that the same/similar parts of the embodiments of the method described above in this specification may be referred to each other, and each embodiment focuses on differences from other embodiments, and references to descriptions of other method embodiments are only needed.
Based on the same inventive concept, the embodiment of the application provides a kitchen range, as shown in fig. 4, mainly comprising 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 in the cooking equipment according to preset heating power, so that the temperature of the food in the cooking equipment is increased from the first temperature to the second temperature, and after the food in the cooking equipment is reduced from the second temperature to the first temperature through standing and cooling, the food in the cooking equipment is heated according to the preset heating power, so that the temperature of the food 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 materials in the cooking equipment, a second mass when the temperature of the food materials in the cooking equipment is reduced from a second temperature to a first temperature, and a third mass when the temperature of the food materials in the cooking equipment is increased from the first temperature to a preset temperature; the timing module 4 obtains a first heating time from the first temperature to the second temperature when the food material in the cooking device is increased from the first temperature to the second temperature, and obtains a second heating time from the first temperature to the preset temperature when the food material in the cooking device is increased from the first temperature to the preset temperature; the control module 5 is configured to determine an 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 determine the output heat as the heat output by the stove in the constant temperature mode.
The embodiment of the application provides a kitchen range, which is characterized in that food materials are heated from a first temperature to a second temperature, then kept still and cooled to the first temperature from the second temperature, the specific heat capacity of the food materials in the current cooking equipment is determined based on the quality 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 from the first temperature to the preset temperature, the heat loss of the cooking equipment and the evaporation heat of the current food materials are determined based on the quality change after temperature rise, the temperature change, the heating time, the preset heating power and the evaporation heat of water, and then the output heat of the kitchen range which keeps constant temperature is determined based on the evaporation heat and the heat loss of the cooking equipment, namely the heat which needs to be output for keeping constant temperature during each heating of the kitchen range; based on conservation of heat, the heat of the cooled food is supplemented by the heat output by the kitchen range, so that the temperature of the food is improved, precise 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 mainly 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 a specific heat capacity of food materials in the cooking apparatus according to a preset heating power, evaporation heat of water, a first heating time, a first temperature, a second temperature, a first mass, and a second mass; the heat loss determination 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 steam heating value determining module 53 is configured to determine a steam heating value of food materials in the cooking apparatus according to the steam heating value of water, the second mass, and the third mass; the output heat determining module 54 is configured to determine the output heat according to the amount of heat generated by steaming the food material in the cooking apparatus and the heat loss of the cooking apparatus.
As an alternative embodiment, the cooking appliance further comprises a third heating time determining module for determining a third heating time according to the output heat and the preset heating power.
As an alternative embodiment, at least one of the following is included:
the specific heat capacity determination module 51 determines the specific heat capacity of the food stuff within the cooking apparatus according to the following formula: c= [ p×t1+a×Δm1 ]/(2×m1×Δt1); wherein C is the specific heat capacity of food materials in the cooking equipment, P is preset heating power, T1 is first heating time, A is the evaporation heat of water, deltam1 is the absolute value of the difference between the first mass and the second mass, M1 is the first mass, deltaT 1 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 device according to the following formula: k= (p×t2) - (c×m2×Δt2); wherein K is heat loss of the cooking device, P is preset heating power, T2 is second heating time, C is specific heat capacity of food materials in the cooking device, M2 is second mass, and DeltaT 2 is absolute value of difference between the first temperature and the preset temperature.
The evaporation heat value module determines the evaporation heat value of food materials in the cooking equipment according to the following formula: b=a×Δm2; wherein B is the evaporation heat of food materials in the cooking equipment, A is the evaporation heat of water, and Deltam2 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 determining module determines the third heating time according to the following formula: t3=q/P; and in the third heating time t3, Q is the output heat, and P is the preset heating work.
Specific limitations regarding the cooktop may be found in the limitations of the control methods for cooktops above, and are not described in detail herein. The various modules in the cooktop described above may be implemented in whole or in part by software, hardware, and combinations thereof. The above modules may be embedded in hardware or may be independent of a processor in the computer device, or may be stored in software in a memory in the computer device, so that the processor may call and execute operations corresponding to the above modules.
It is noted that relational terms such as first and second, and the like are 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. Moreover, 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 one … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
In this specification, each embodiment is described in a related manner, and identical and similar parts of each embodiment are all referred to each other, and each embodiment mainly describes differences from other embodiments. In particular, for system embodiments, since they are substantially similar to method embodiments, the description is relatively simple, as relevant to see a section of the description of method embodiments.
The technical features of the above embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The above examples illustrate only a few embodiments of the application, which are described in detail and are not to be construed as limiting the scope of the application. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the application, which are all within the scope of the application. Accordingly, the scope of protection of the present application is to be determined by the appended claims.
Claims (6)
1. A method of controlling a cooktop, comprising:
determining a first temperature and a first mass of food material within the cooking apparatus;
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 equipment is increased from the first temperature to the second temperature, acquiring a first heating time from the first temperature to the second temperature;
standing and cooling food materials in the cooking equipment; acquiring a second quality of the food material in the cooking device when the food material in the cooking device is reduced from the second temperature to the first temperature;
heating food materials in the cooking equipment for the second time according to the preset heating power, and starting timing; acquiring a second heating time from the first temperature to a preset temperature when the food in the cooking equipment is increased from the first temperature to the preset temperature, and a third quality of the food 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 heat output by the kitchen range in a constant temperature mode;
the determining an 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, 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 heat loss of the cooking device according to the preset heating power, the specific heat capacity of food materials in the cooking device, the second mass, the first temperature, the second heating time and the preset temperature;
determining an amount of heat of evaporation of the food material in the cooking apparatus based on the heat of evaporation of the water, the second mass, and the third mass;
determining the output heat according to the steaming heat of food materials in the cooking equipment and the heat loss of the cooking equipment;
the control method of the kitchen range further comprises at least one of the following steps:
the formula for determining the specific heat capacity of the food material in the cooking device 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 the specific heat capacity of the food material in the cooking apparatus, P is the preset heating power, T1 is the first heating time, a is the evaporation heat of the water, Δm1 is the absolute value of the difference between the first mass and the second mass, M1 is the first mass, and Δt1 is the absolute value of the difference between the first temperature and the second temperature;
the formula for determining the heat loss of the cooking device according to the preset heating power, the specific heat capacity of the food materials in the cooking device, the second mass, the first temperature, the second heating time and the preset temperature 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 Δt2 is the absolute value of the difference between the first temperature and the preset temperature;
the formula for determining the evaporation heat value of the food material in the cooking equipment according to the evaporation heat of the water, the second mass and the third mass is as follows:
B=A×Δm2；
wherein B is the steam heating value of the food material in the cooking equipment, and Deltam2 is the absolute value of the difference value between the second mass and the third mass;
the formula for determining the output heat according to the steaming heat value of the 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.
2. The method of controlling a cooktop of claim 1, further comprising:
and determining a third heating time according to the output heat and the preset heating power.
3. The method of controlling a cooking appliance according to claim 2, wherein the formula for determining the third heating time according to the output heat and the preset heating power is:
t3=Q/P；
wherein, at t3, Q is the output heat, and P is the preset heating power.
4. 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 in the cooking equipment according to preset heating power, so that the temperature of the food in the cooking equipment is increased from the first temperature to the second temperature, and after the food in the cooking equipment is reduced from the second temperature to the first temperature through standing and cooling, the food in the cooking equipment is heated according to the preset heating power, so that the temperature of the food in the cooking equipment is increased from the first temperature to the preset temperature;
the weighing module is used for measuring a first mass of food materials in the cooking equipment, a second mass when the temperature of the food materials in the cooking equipment is reduced from the second temperature to the first temperature, and a third mass when the temperature of the food materials in the cooking equipment is increased from the first temperature to a preset temperature;
a timing module for acquiring a first heating time from the first temperature to the second temperature when the food material in the cooking device is increased from the first temperature to the second temperature, and acquiring a second heating time from the first temperature to the preset temperature when the food material in the cooking device is increased from the first temperature to the preset temperature;
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 kitchen range in a constant temperature mode;
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 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;
a heating value determining module for determining heating value of food materials in the cooking device according to the heating value of the water, the second mass and the third mass;
the output heat determining module is used for determining the output heat according to the steaming heat value of the food materials in the cooking equipment and the heat loss of the cooking equipment;
the cooktop also includes at least one of:
the specific heat capacity determination module determines the specific heat capacity of the food stuff in the cooking device according to the following formula:
C=[P×t1+A×Δm1]/(2×M1×ΔT1)；
wherein C is the specific heat capacity of the food material in the cooking apparatus, P is the preset heating power, T1 is the first heating time, a is the evaporation heat of the water, Δm1 is the absolute value of the difference between the first mass and the second mass, M1 is the first mass, and Δt1 is the absolute value of the difference between the first temperature and the second temperature;
the heat loss determination module determines the heat loss of the cooking device 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 the food material in the cooking device, M2 is the second mass, and Δt2 is the absolute value of the difference between the first temperature and the preset temperature;
the evaporation heat module determines the evaporation heat of the food materials in the cooking device according to the following formula:
B=A×Δm2；
wherein B is the steam heating value of the food material in the cooking equipment, and Deltam2 is the absolute value of the difference value 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.
5. The cooktop of claim 4, further comprising:
and the third heating time determining module is used for determining the third heating time according to the output heat and the preset heating power.
6. The cooktop of claim 5, wherein the third heating time determination module determines the third heating time according to the following formula:
t3=Q/P；
and in the third heating time t3, Q is the output heat, and P is the preset heating work.
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| CN106322448A (en) * | 2015-07-10 | 2017-01-11 | 关隆股份有限公司 | Cookware heating method |
| WO2017015270A1 (en) * | 2015-07-21 | 2017-01-26 | ChefSteps, Inc. | Food preparation control system |
| CN107327879A (en) * | 2017-07-30 | 2017-11-07 | 深圳市宝思创科技有限公司 | A kind of food recognition methods and system |
| CN110623517A (en) * | 2018-06-21 | 2019-12-31 | 佛山市顺德区美的电热电器制造有限公司 | Control method of cooking appliance, cooking appliance and storage medium |
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| CN106322448A (en) * | 2015-07-10 | 2017-01-11 | 关隆股份有限公司 | Cookware heating method |
| WO2017015270A1 (en) * | 2015-07-21 | 2017-01-26 | ChefSteps, Inc. | Food preparation control system |
| CN107327879A (en) * | 2017-07-30 | 2017-11-07 | 深圳市宝思创科技有限公司 | A kind of food recognition methods and system |
| CN110623517A (en) * | 2018-06-21 | 2019-12-31 | 佛山市顺德区美的电热电器制造有限公司 | Control method of cooking appliance, cooking appliance and storage medium |
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