CN114115383A - Method and system for controlling temperature of product in oven, electronic device and storage medium - Google Patents
Method and system for controlling temperature of product in oven, electronic device and storage medium Download PDFInfo
- Publication number
- CN114115383A CN114115383A CN202111374914.0A CN202111374914A CN114115383A CN 114115383 A CN114115383 A CN 114115383A CN 202111374914 A CN202111374914 A CN 202111374914A CN 114115383 A CN114115383 A CN 114115383A
- Authority
- CN
- China
- Prior art keywords
- temperature
- product
- oven
- difference
- target
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Classifications
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/20—Control of temperature characterised by the use of electric means with sensing elements having variation of electric or magnetic properties with change of temperature
- G05D23/22—Control of temperature characterised by the use of electric means with sensing elements having variation of electric or magnetic properties with change of temperature the sensing element being a thermocouple
Landscapes
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Engineering & Computer Science (AREA)
- Automation & Control Theory (AREA)
- Electric Stoves And Ranges (AREA)
- Control Of Temperature (AREA)
Abstract
The application relates to a method and a system for controlling the temperature of a product in an oven, electronic equipment and a storage medium, wherein the method comprises the following steps: acquiring the real-time temperature and the target temperature of a product in an oven; controlling the temperature of the oven to rise according to the difference value between the real-time temperature of the product and the target temperature of the product, so that the difference value between the temperature of the oven and the target temperature of the product reaches the maximum allowable temperature difference of the process requirement; and controlling the oven to continue heating the product at the temperature until the product reaches the target temperature. This application has the rate of heating that improves the product in the oven, makes the faster effect that reaches the target temperature of product.
Description
Technical Field
The present disclosure relates to the field of temperature control technologies, and in particular, to a method and a system for controlling a temperature of a product in an oven, an electronic device, and a storage medium.
Background
In many experiments, it is necessary to heat the test product objects. Generally, the product is placed in an oven to be heated, the temperature of the oven needs to be set according to the set target temperature to be reached by the product, for example, the temperature of the product is required to reach 100 degrees, and then the temperature of the oven is generally set to 100 degrees, and the heating is continued at the temperature until all the products reach the target temperature.
In view of the above, the inventors consider that the prior art has the following problems: the temperature of the oven is set according to the target temperature of the product, resulting in a relatively slow heating rate of the product, requiring a long time to reach the target temperature, and thus, there is a need for further improvement.
Disclosure of Invention
In order to improve the heating speed of a product in an oven and enable the product to reach a target temperature more quickly, the application provides a method and a system for controlling the temperature of the product in the oven, electronic equipment and a storage medium.
In a first aspect, the present application provides a method for controlling a product temperature in an oven, which adopts the following technical scheme:
a method of controlling the temperature of a product in an oven, comprising the steps of:
acquiring the real-time temperature and the target temperature of a product in an oven;
controlling the temperature of the oven to rise according to the difference value between the real-time temperature of the product and the target temperature of the product, so that the difference value between the temperature of the oven and the target temperature of the product reaches the maximum allowable temperature difference allowed by the product process;
and controlling the oven to continue heating the product at the temperature until the product reaches the target temperature.
By adopting the technical scheme, the temperature of the oven is controlled to rise particularly according to the difference value between the real-time temperature of the product and the target temperature of the product, so that the difference value between the temperature of the oven and the target temperature of the product reaches the maximum allowable temperature difference, namely, the temperature of the oven can be controlled to reach the sum of the target temperature of the product and the maximum allowable temperature difference, thus the requirement of the process of the product to be heated on the air temperature of the oven is met (namely the air temperature of the oven cannot be higher than the target temperature of the product), meanwhile, the temperature of the oven can be higher than the target temperature of the product, the heating speed of the product is higher, and the target temperature is reached more quickly.
Preferably, the controlling the temperature of the oven to rise according to the difference between the real-time temperature of the product and the target temperature of the product, so that the difference between the temperature of the oven and the target temperature of the product reaches the maximum allowable temperature difference allowed by the product process specifically includes:
acquiring the temperature difference between the real-time temperature of the product and the target temperature of the product;
adjusting the temperature difference by a first factor to obtain a first adjusted temperature difference; wherein, the first factor is determined according to the material and the size of the product;
and when the first adjustment temperature difference is smaller than the maximum allowable temperature difference, controlling the temperature of the oven to rise, and repeating the steps until the first adjustment temperature difference is larger than or equal to the maximum allowable temperature difference, and controlling the temperature of the oven to be the sum of the target temperature of the product and the maximum allowable temperature difference.
By adopting the technical scheme, particularly, the temperature difference between the real-time temperature of the product and the target temperature of the product is adjusted by utilizing the first factor to obtain the first adjustment temperature difference, then the first adjustment temperature difference is compared with the maximum allowable temperature difference, the temperature of the oven is gradually and accurately adjusted and controlled, and finally when the first adjustment temperature difference is larger than or equal to the maximum allowable temperature difference, the temperature of the oven is controlled to be the sum of the target temperature of the product and the maximum allowable temperature difference, so that the temperature of the oven is accurately controlled to reach the allowable maximum value, the heating speed of the product is higher, and the target temperature is reached more quickly.
Preferably, said adjusting said temperature difference by a first factor is to multiply said temperature difference by said first factor; the value range of the first factor is 1-10.
By adopting the technical scheme, the temperature difference is adjusted by utilizing the first factor, namely the first factor is multiplied by the temperature difference, so that the accurate adjustment and control of the temperature of the oven can be realized step by step. In addition, the value range of the first factor is 1-10, so that the product can be heated at a higher speed within a set heating rate, and the repeated fluctuation of the temperature of the product in a heating stage is avoided; if the value of the first factor is less than 1, the feedback time is slower, and the temperature rise speed of the product is slower; if the value of the first factor is greater than 10, or the product quality is low, but the value of the first factor is large, repeated fluctuation may occur in the temperature rise stage, so that the temperature rise of the product exceeds the set rate.
More preferably, the value of the first factor is 2.
Through adopting above technical scheme, the value of first factor be 2, can guarantee that most products all rise the temperature with faster speed within the rate of rising the temperature of settlement, avoid the product to appear the repeated fluctuation of temperature in the intensification stage simultaneously.
Preferably, the step of controlling the oven to continue heating the product at the temperature until the product reaches the target temperature comprises the following steps:
when the maximum value of the real-time temperature of the product in the oven reaches the difference between the target temperature of the product and the deviation allowable value, adjusting the temperature difference between the real-time temperature of the product and the target temperature of the product by utilizing an integral factor to obtain a second adjustment temperature difference; wherein the integral factor is the fluctuation time length of the first week of the temperature;
summing the first adjusted temperature difference and the second adjusted temperature difference to obtain a third adjusted temperature difference;
adjusting the temperature of the oven according to the third adjustment temperature difference and the target temperature of the product;
repeating the steps until the temperature of the oven is controlled to be equal to the target temperature of the product, and continuing heating the product by the oven at the temperature until the product reaches the target temperature; in the iteration process, the second adjustment temperature difference in each iteration is the sum of the current calculation result and the historical calculation result.
By adopting the technical scheme, especially when the maximum value of the real-time temperature of the product in the oven reaches the difference between the target temperature of the product and the deviation allowable value, the temperature difference between the real-time temperature of the product and the target temperature of the product is adjusted by utilizing the integral factor, and the temperature of the oven is adjusted by combining the first adjustment temperature difference and the target temperature of the product, so that the product in the oven can be controlled and heated in an environment higher than the target temperature of the product, the heating speed is improved, and meanwhile, when the temperature of the product is about to reach the target temperature, the temperature of the oven can be dynamically and accurately reduced to the target temperature of the product, the quality of the product is ensured, and the situation of burning out the product is avoided.
Preferably, said causing the oven to continue heating the product at the temperature until the product reaches the target temperature comprises:
acquiring the temperature difference between the real-time average temperature of the product and the target temperature of the product;
adjusting the temperature difference by a first factor to obtain a fourth adjusted temperature difference;
when the minimum value of the real-time temperature of the product in the oven is larger than or equal to the difference between the target temperature of the product and the deviation allowable value, adjusting the temperature difference between the target temperature of the product and the real-time average temperature of the product by using an integral factor to obtain a fifth adjusted temperature difference;
summing the fourth adjusted temperature difference and the fifth adjusted temperature difference to obtain a sixth adjusted temperature difference;
adjusting the temperature of the oven according to the sixth adjustment temperature difference and the target temperature of the product;
repeating the steps until the real-time average temperature of the product is equal to the target temperature of the product, controlling the temperature of the oven to be equal to the target temperature of the product, and enabling the product to enter a heat preservation state; in the iteration process, the fifth adjustment temperature difference in each iteration is the sum of the current calculation result and the historical calculation result.
By adopting the technical scheme, in the heat preservation stage, when the minimum value of the real-time temperature of the product in the oven is more than or equal to the difference between the target temperature of the product and the deviation allowable value, the temperature difference between the target temperature of the product and the real-time average temperature of the product is adjusted by utilizing the integral factor, and the temperature of the oven is adjusted by combining the fourth adjustment temperature difference and the target temperature of the product, so that the temperature of the oven can be further dynamically and accurately adjusted, and the overall average temperature of the product in the oven can more quickly reach the target temperature.
Preferably, the temperature difference between the real-time temperature of the product and the target temperature of the product is adjusted by using an integral factor, that is, the temperature difference between the real-time temperature of the product and the target temperature of the product is divided by the integral factor.
By adopting the technical scheme, the temperature difference between the real-time temperature of the product and the target temperature of the product is adjusted by utilizing the integral factor, namely the temperature difference between the real-time temperature of the product and the target temperature of the product is divided by the integral factor, so that the temperature of the oven can be dynamically and accurately adjusted, the higher heating efficiency of the oven is ensured, the quality of the product is also ensured, and the product is prevented from being burnt out.
Preferably, the value range of the integral factor is 10-300s, so that the requirements of most products to be heated can be met, and the temperature of the oven can be accurately regulated and controlled when most products to be heated are heated, so that the higher heating efficiency of the oven is ensured, the quality of the products is also ensured, and the products are not burnt out.
More preferably, the value of the integration factor is 120 s.
Through adopting above technical scheme to can satisfy the heating demand of composite material product, both guarantee the higher heating efficiency of oven, guarantee the quality of product again, make the product not burnt out.
In a second aspect, the present application provides a system for controlling a temperature of a product in an oven, which adopts the following technical scheme:
a system for controlling the temperature of a product in an oven, comprising:
the product real-time temperature and target temperature acquisition module is used for acquiring the real-time temperature and the target temperature of a product in the oven;
the oven temperature control module is used for controlling the temperature of the oven to rise according to the difference value between the real-time temperature of the product and the target temperature of the product, so that the difference value between the temperature of the oven and the target temperature of the product reaches the maximum allowable temperature difference; and controlling the oven to continue heating the product at the temperature until the product reaches the target temperature.
In a third aspect, the present application provides an electronic device, which adopts the following technical solutions:
an electronic device comprising a memory and a processor, the memory having stored thereon a computer program that can be loaded by the processor and executed to perform any of the methods as described above.
In a fourth aspect, the present application provides a computer-readable storage medium, which adopts the following technical solutions:
a computer-readable storage medium storing a computer program that can be loaded by a processor and executed to perform a method according to any one of the preceding claims.
In summary, the present application includes at least one of the following beneficial technical effects:
this application is according to the difference of the real-time temperature of product and product target temperature, and the temperature of control oven risees for the difference of the temperature of oven and product target temperature reaches the maximum allowable temperature difference, has both satisfied the requirement of the technology of treating heating product itself to oven air temperature, can make the oven temperature be higher than product target temperature again simultaneously, makes the rate of heating of product faster, faster reaches target temperature.
In this application, when the maximum value of the real-time temperature of the product in the oven is the difference between the target temperature of the product and the deviation allowable value, the real-time temperature of the product and the temperature difference of the target temperature of the product are adjusted by utilizing the integral factor, the temperature of the oven is adjusted by combining the first adjustment temperature difference and the target temperature of the product, thereby the product in the oven can be controlled and heated in the environment higher than the target temperature of the product, the heating speed is improved, when the temperature of the product is about to reach the target temperature, the temperature of the oven is dynamically and accurately reduced to the target temperature of the product, the quality of the product is ensured, and the situation of burning out the product cannot occur.
Drawings
FIG. 1 is a schematic flow chart of a method according to an embodiment of the present application.
Fig. 2 is a schematic flow chart of a method for dynamically adjusting the temperature of an oven in an embodiment of the present application.
Fig. 3 is a schematic flow chart of a method for dynamically adjusting the oven temperature again in an embodiment of the present application.
FIG. 4 is a schematic diagram of a product temperature control system.
Fig. 5 is a graph of actual test data.
Fig. 6 is a schematic view of the period of the first week of temperature fluctuation.
Detailed Description
The present application is described in further detail below with reference to figures 1-6.
The embodiment of the application discloses a method for controlling the temperature of a product in an oven. Referring to fig. 1, a method for controlling a temperature of a product in an oven includes the steps of:
s1, acquiring the real-time temperature and the target temperature of the product in the oven; a temperature probe can be placed on the surface or inside of the product to obtain the real-time temperature of the product in the oven, and specifically, a J-type thermocouple probe, a K-type thermocouple probe, a PT100 platinum resistance probe or the like can be adopted; setting a target temperature of the product according to user requirements;
s2, controlling the temperature of the oven to rise according to the difference value between the real-time temperature of the product and the target temperature of the product, so that the difference value between the temperature of the oven and the target temperature of the product reaches the maximum allowable temperature difference allowed by the product process; the maximum allowable temperature difference allowed by the product process, namely the maximum difference between the oven air temperature required in the product process and the target temperature of the product, is given by a user, the value range of the maximum allowable temperature difference is generally 5-50 ℃, the default of the system can be 10 ℃, and the maximum allowable temperature difference can be modified according to the requirements of the user; the method specifically comprises the following steps:
s21, acquiring the temperature difference between the real-time temperature of the product and the target temperature of the product;
s22, adjusting the temperature difference by using a first factor to obtain a first adjusted temperature difference; wherein, the adjusting the temperature difference by the first factor may be multiplying the first factor by the temperature difference; the value range of the first factor is 1-10, and the value is preferably 2;
s23, when the first adjusting temperature difference is smaller than the maximum allowable temperature difference, controlling the temperature of the oven to rise, and turning to S21; otherwise go to S24;
s24, when the first adjustment temperature difference is larger than or equal to the maximum allowable temperature difference, controlling the temperature of the oven to be the sum of the target temperature of the product and the maximum allowable temperature difference;
and S3, controlling the oven to continue heating the product at the temperature until the product reaches the target temperature.
By adopting the steps, the temperature of the oven can be controlled to reach the sum of the target temperature of the product and the maximum allowable temperature difference, the oven heats the product at the temperature, the requirement of the process of the product to be heated on the air temperature of the oven is met, namely, the difference value between the air temperature of the oven and the target temperature of the product is smaller than or equal to the maximum allowable temperature difference, and meanwhile, the temperature of the oven can be higher than the target temperature of the product, so that the heating speed of the product is higher, and the target temperature is reached more quickly. In addition, the existing oven only controls the air temperature of the air outlet or the air return inlet, the actual temperature of the product is not monitored and controlled, and the product quality is unqualified if the actual temperature of the product is not monitored according to the process requirements of the product. This application adds product temperature monitoring and control on original control oven air temperature's basis for the temperature of product reaches control range, guarantees that the product accords with the technological requirement.
In this embodiment, if the operating temperature of the oven is always controlled to be the sum of the target temperature of the product and the maximum allowable temperature difference, and the oven is not subjected to follow-up control, the temperature of the product is quickly increased, and the temperature of the final product is likely to exceed the target temperature, so that the product is burned out. Therefore, the present application further performs the following processing, that is, as shown in fig. 2, step S3 includes the steps of:
s31, judging whether the maximum value of the real-time temperature of the product in the oven reaches the difference between the target temperature of the product and the deviation allowable value;
the allowable deviation value is determined according to the process requirements of the product, the temperature of the product must be within the allowable deviation value, for example, the target temperature of the product is 350 degrees, and the allowable deviation value is +/-5 degrees, so that at this time, when the maximum value of the real-time temperature of the product reaches 345 degrees, the temperature of the oven needs to be controlled by adopting the integral operation in the application, and further, the temperature of the product is controlled not to exceed the target temperature and the allowable deviation range.
S32, if yes, adjusting the temperature difference between the real-time temperature of the product and the target temperature of the product by using the integral factor to obtain a second adjusted temperature difference, and turning to S33; wherein the integral factor is the fluctuation time length of the first week of the temperature; otherwise, continuously controlling the temperature of the oven to be the sum of the target temperature of the product and the maximum allowable temperature difference, and continuously heating the product at the temperature;
the fluctuation duration of the first cycle of the temperature refers to that if the oven temperature is not adjusted and is directly set as the target temperature of the product, the oscillation cycle occurs when the product reaches the target temperature, as shown in fig. 6, that is, the duration corresponding to T in the corresponding graph.
S33, summing the first adjustment temperature difference and the second adjustment temperature difference to obtain a third adjustment temperature difference;
s34, adjusting the temperature of the oven according to the third adjustment temperature difference and the target temperature of the product;
s35, judging whether the temperature of the oven is equal to the target temperature of the product or not;
s36, if yes, the oven continues to heat the product at the target temperature of the product until the product reaches the target temperature; otherwise go to S31.
In the iteration process, in step S32, the second adjustment temperature difference at each iteration is the sum of the current calculation result and the historical calculation result.
By adopting the steps, when the maximum value of the real-time temperature of the product in the oven is the difference between the target temperature of the product and the deviation allowable value, the temperature difference between the real-time temperature of the product and the target temperature of the product is adjusted by utilizing the integral factor, and the temperature of the oven is adjusted by combining the first adjustment temperature difference and the target temperature of the product, so that the product in the oven can be controlled and heated in the environment higher than the target temperature of the product, the heating speed is improved, meanwhile, the temperature of the oven can be dynamically and accurately reduced to the target temperature of the product when the temperature of the product is about to reach the target temperature, the quality of the product is ensured, and the situation of burning out the product cannot occur.
In this embodiment, when the temperature of the oven is reduced to the target temperature of the product to heat the product, the average real-time temperature of the whole product still has a deviation from the final target temperature of the product, but the heating speed is reduced. Therefore, the temperature of the oven can be further dynamically controlled, so that the overall average temperature of the product quickly reaches the target temperature. Specifically, as shown in fig. 3, that is, in step S36, the method includes the following steps:
s361, obtaining the temperature difference between the real-time average temperature of the product and the target temperature of the product;
s362, adjusting the temperature difference by using a first factor to obtain a fourth adjusted temperature difference;
s363, judging whether the minimum value of the real-time temperature of the product in the oven is larger than or equal to the difference between the target temperature of the product and the deviation allowable value;
for example, the target temperature of the product is 350 degrees, and the deviation tolerance is +/-5 degrees, then, if the minimum value of the real-time temperature of the product is greater than or equal to 345 degrees, the temperature of the oven needs to be controlled by adopting the integral operation in the application, and further, the average temperature of the product is controlled to reach the target temperature more quickly.
S364, if yes, adjusting the temperature difference between the target temperature of the product and the real-time average temperature of the product by using an integral factor to obtain a fifth adjusted temperature difference, and going to S365; otherwise, the oven is continuously enabled to continuously heat the product at the target temperature of the product;
s365, summing the fourth adjusting temperature difference and the fifth adjusting temperature difference to obtain a sixth adjusting temperature difference;
s366, adjusting the temperature of the oven according to the sixth adjustment temperature difference and the target temperature of the product;
s367, judging whether the real-time average temperature of the product is equal to the target temperature of the product;
s368, if yes, controlling the temperature of the oven to be equal to the target temperature of the product, and enabling the product to enter a heat preservation state; otherwise, go to S361.
In the iteration process, in step S364, the fifth adjustment temperature difference in each iteration is the sum of the current calculation result and the historical calculation result.
In the method, the temperature difference between the real-time temperature of the product and the target temperature of the product is adjusted by utilizing the integral factor, namely the temperature difference between the real-time temperature of the product and the target temperature of the product is divided by the integral factor; the value range of the integral factor is 10-300s, and particularly, 120s can be preferred.
The working principle of one embodiment of the present application is as follows: a product temperature control system as shown in fig. 4 (i.e. a control system for the temperature of the product in the oven described below in this application, hereinafter referred to as "temperature control system"):
inputting a target temperature TC-set and a deviation allowable value Ttol of a product through a computer program, placing a temperature sensor on each product or in each product, and feeding back a real-time temperature TCx of the product; 1 or more temperature sensors can be arranged on or in one product; the data of the temperature sensor is sent to the temperature control system, and then the temperature control system controls the oven temperature according to the first factor Ka, the integral factor Ti (i.e. the factor in fig. 4), and the maximum allowable temperature difference Ts (i.e. the range beyond the value in fig. 4, for example, the system may default to 10 degrees, and the user modifies the temperature as required when confirming), and the specific operations are as follows:
temperature rise first stage 1:
deltaT=| TCx- TC-set |；
deltaT is the difference between the actual temperature TCx of the product and the set temperature TC-set.
The ratio P = Ka deltaT;
the integral value I =0 at this time, i.e. the integral factor Ti does not participate in the calculation;
correction value C = P;
as the value of deltaT increases, the value of C increases. When C > Ts, let C = Ts. In the first stage of temperature increase, C = Ts is always maintained, as shown in fig. 5 (in fig. 5, the target temperature of the product is set to 350 degrees, Ts is the maximum allowable temperature difference), and then the following outputs are output:
T-airset=TC-set+Ts。
t-airset: controlling the temperature of the oven.
Temperature rise second stage 2:
when the maximum value of the real-time temperature TCx of the product reaches the difference between the target temperature TC-set of the product and the deviation allowable value Ttol, the integral factor Ti participates in the operation of the output T-airset, and the calculation is an accumulated formula as follows:
the integrated value I = I + (deltaT/(Ti)); the initial value of I is 0;
correction value C = P + I;
the temperature controller outputs the control temperature to the oven:
T-airset=TC-set+C；
the T-airset is now dynamic, since the temperature error deltaT of TC-set with TCx decreases, C also decreases, the T-airset setting for the second phase is becoming smaller, eventually deltaT =0, when T-airset = TC-set.
And (3) a heat preservation stage:
when the minimum value of the real-time temperature TCx of the product in the oven is more than or equal to the difference between the target temperature TC-set of the product and the deviation allowable value Ttol, making TCx = mean value (TCx);
at this time, as TC-set-TCx is greater than 0, the temperature rise second stage is entered again:
T-airset=TC-set+C；
c increases first and then decreases, finally resulting in T-airset = TC-set.
And (4) cooling stage:
similar to the first phase of warming.
The embodiment also discloses a system for controlling the temperature of the product in the oven. A system for controlling the temperature of a product in an oven, comprising:
the product real-time temperature and target temperature acquisition module is used for acquiring the real-time temperature and the target temperature of a product in the oven;
the oven temperature control module is used for controlling the temperature of the oven to rise according to the difference value between the real-time temperature of the product and the target temperature of the product, so that the difference value between the temperature of the oven and the target temperature of the product reaches the maximum allowable temperature difference; and controlling the oven to continue heating the product at the temperature until the product reaches the target temperature.
It will be apparent to those skilled in the art that, for convenience and brevity of description, only the above-mentioned division of the functional units and modules is illustrated, and in practical applications, the above-mentioned function distribution may be performed by different functional units and modules according to needs, that is, the internal structure of the apparatus is divided into different functional units or modules, so as to perform all or part of the functions described above.
The embodiment also discloses the electronic equipment. An electronic device comprising a memory and a processor, said memory having stored thereon a computer program that can be loaded by the processor and that executes any of the methods described above.
The electronic device may be an electronic device such as a desktop computer, a notebook computer, or a cloud server, and the electronic device includes but is not limited to a processor and a memory, for example, the electronic device may further include an input/output device, a network access device, a bus, and the like.
A processor in the present application may include one or more processing cores. The processor executes or executes the instructions, programs, code sets, or instruction sets stored in the memory, calls data stored in the memory, performs various functions of the present application, and processes the data. The Processor may be at least one of an Application Specific Integrated Circuit (ASIC), a Digital Signal Processor (DSP), a Digital Signal Processing Device (DSPD), a Programmable Logic Device (PLD), a Field Programmable Gate Array (FPGA), a Central Processing Unit (CPU), a controller, a microcontroller, and a microprocessor. It is understood that the electronic devices for implementing the above processor functions may be other devices, and the embodiments of the present application are not limited in particular.
The memory may be an internal storage unit of the electronic device, for example, a hard disk or a memory of the electronic device, or an external storage device of the electronic device, for example, a plug-in hard disk, a smart card (SMC), a secure digital card (SD) or a flash memory card (FC) provided on the electronic device, and the memory may also be a combination of the internal storage unit of the electronic device and the external storage device, and the memory is used for storing a computer program and other programs and data required by the electronic device, and may also be used for temporarily storing data that has been output or will be output, which is not limited in this application.
The embodiment also discloses a computer readable storage medium. A computer readable storage medium storing a computer program capable of being loaded by a processor and performing any of the methods described above.
It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by hardware related to instructions of a computer program, which can be stored in a non-volatile computer-readable storage medium, and when executed, the computer program can include the processes of the embodiments of the methods described above. Any reference to memory, storage, database, or other medium used in the embodiments provided herein may include non-volatile and/or volatile memory, among others. Non-volatile memory can include read-only memory (ROM), Programmable ROM (PROM), Electrically Programmable ROM (EPROM), Electrically Erasable Programmable ROM (EEPROM), or flash memory. Volatile memory can include Random Access Memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in a variety of forms such as Static RAM (SRAM), Dynamic RAM (DRAM), Synchronous DRAM (SDRAM), Double Data Rate SDRAM (DDRSDRAM), Enhanced SDRAM (ESDRAM), Synchronous Link DRAM (SLDRAM), Rambus Direct RAM (RDRAM), direct bus dynamic RAM (DRDRAM), and memory bus dynamic RAM (RDRAM).
The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: all equivalent variations made according to the methods and principles of the present application should be covered by the protection scope of the present application.
Claims (10)
1. A method for controlling the temperature of a product in an oven is characterized in that: the method comprises the following steps:
acquiring the real-time temperature and the target temperature of a product in an oven;
controlling the air temperature of the oven to rise according to the difference value between the real-time temperature of the product and the target temperature of the product, so that the difference value between the temperature of the oven and the target temperature of the product reaches the maximum allowable temperature difference allowed by the product process;
and controlling the oven to continue heating the product at the temperature until the product reaches the target temperature.
2. The method for controlling the temperature of a product in an oven according to claim 1, characterized in that: the method for controlling the temperature rise of the oven according to the difference value between the real-time temperature of the product and the target temperature of the product to enable the difference value between the temperature of the oven and the target temperature of the product to reach the maximum allowable temperature difference allowed by the product process specifically comprises the following steps:
acquiring the temperature difference between the real-time temperature of the product and the target temperature of the product;
adjusting the temperature difference by a first factor to obtain a first adjusted temperature difference; wherein, the first factor is determined according to the material and the size of the product;
and when the first adjustment temperature difference is smaller than the maximum allowable temperature difference, controlling the temperature of the oven to rise, and repeating the steps until the first adjustment temperature difference is larger than or equal to the maximum allowable temperature difference, and controlling the temperature of the oven to be the sum of the target temperature of the product and the maximum allowable temperature difference.
3. The method for controlling the temperature of a product in an oven according to claim 2, characterized in that: the temperature difference is adjusted by a first factor, namely the first factor is multiplied by the temperature difference; the value range of the first factor is 1-10.
4. The method for controlling the temperature of a product in an oven according to claim 3, characterized in that: the value of the first factor is 2.
5. The method for controlling the temperature of a product in an oven according to claim 2, characterized in that: the control oven continues to heat the product at the temperature until the product reaches the target temperature, and the method comprises the following steps:
when the maximum value of the real-time temperature of the product in the oven reaches the difference between the target temperature of the product and the deviation allowable value, adjusting the temperature difference between the real-time temperature of the product and the target temperature of the product by utilizing an integral factor to obtain a second adjustment temperature difference; wherein the integral factor is the fluctuation time length of the first week of the temperature;
summing the first adjusted temperature difference and the second adjusted temperature difference to obtain a third adjusted temperature difference;
adjusting the temperature of the oven according to the third adjustment temperature difference and the target temperature of the product;
repeating the steps until the temperature of the oven is controlled to be equal to the target temperature of the product, and continuing heating the product by the oven at the temperature until the product reaches the target temperature; in the iteration process, the second adjustment temperature difference in each iteration is the sum of the current calculation result and the historical calculation result.
6. The method for controlling the temperature of a product in an oven according to claim 5, characterized in that: enabling the oven to continue heating the product at the temperature until the product reaches the target temperature comprises:
acquiring the temperature difference between the real-time average temperature of the product and the target temperature of the product;
adjusting the temperature difference by a first factor to obtain a fourth adjusted temperature difference;
when the minimum value of the real-time temperature of the product in the oven is larger than or equal to the difference between the target temperature of the product and the deviation allowable value, adjusting the temperature difference between the target temperature of the product and the real-time average temperature of the product by using an integral factor to obtain a fifth adjusted temperature difference;
summing the fourth adjusted temperature difference and the fifth adjusted temperature difference to obtain a sixth adjusted temperature difference;
adjusting the temperature of the oven according to the sixth adjustment temperature difference and the target temperature of the product;
repeating the steps until the real-time average temperature of the product is equal to the target temperature of the product, controlling the temperature of the oven to be equal to the target temperature of the product, and enabling the product to enter a heat preservation state; in the iteration process, the fifth adjustment temperature difference in each iteration is the sum of the current calculation result and the historical calculation result.
7. Method for controlling the temperature of a product in an oven according to claim 5 or 6, characterized in that: the temperature difference between the real-time temperature of the product and the target temperature of the product is adjusted by utilizing the integral factor, namely the temperature difference between the real-time temperature of the product and the target temperature of the product is divided by the integral factor; the value range of the integral factor is 10-300 s.
8. A system for controlling the temperature of a product in an oven, comprising:
the product real-time temperature and target temperature acquisition module is used for acquiring the real-time temperature and the target temperature of a product in the oven;
the oven temperature control module is used for controlling the temperature of the oven to rise according to the difference value between the real-time temperature of the product and the target temperature of the product, so that the difference value between the temperature of the oven and the target temperature of the product reaches the maximum allowable temperature difference; and controlling the oven to continue heating the product at the temperature until the product reaches the target temperature.
9. An electronic device comprising a memory and a processor, the memory having stored thereon a computer program that can be loaded by the processor and that executes the method according to any of claims 1 to 7.
10. A computer-readable storage medium, in which a computer program is stored which can be loaded by a processor and which executes the method of any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111374914.0A CN114115383B (en) | 2021-11-19 | 2021-11-19 | Method and system for controlling temperature of product in oven, electronic device and storage medium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111374914.0A CN114115383B (en) | 2021-11-19 | 2021-11-19 | Method and system for controlling temperature of product in oven, electronic device and storage medium |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114115383A true CN114115383A (en) | 2022-03-01 |
| CN114115383B CN114115383B (en) | 2022-05-20 |
Family
ID=80396675
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111374914.0A Active CN114115383B (en) | 2021-11-19 | 2021-11-19 | Method and system for controlling temperature of product in oven, electronic device and storage medium |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114115383B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116330817A (en) * | 2023-05-12 | 2023-06-27 | 镇江富又康新型装饰材料有限公司 | Temperature control system and control method for oven of intaglio printing press |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5528018A (en) * | 1991-08-19 | 1996-06-18 | Henny Penny Corporation | Programmable load compensation method and apparatus for use in a food |
| US6449534B1 (en) * | 1999-03-16 | 2002-09-10 | Sigma Systems Corporation | Method and apparatus for optimizing environmental temperature for a device under test |
| US20030233173A1 (en) * | 1999-03-16 | 2003-12-18 | Stewart Robert T. | Method and apparatus for latent temperature control for a device under test |
| CN105202598A (en) * | 2015-09-25 | 2015-12-30 | 小米科技有限责任公司 | Method for heating heating objects and device |
| CN106484008A (en) * | 2016-10-13 | 2017-03-08 | 麦格纳（太仓）汽车科技有限公司 | Oven temperature control system based on multi-point temp sensing and method |
| US20170351278A1 (en) * | 2016-06-06 | 2017-12-07 | Alto-Shaam, Inc. | Food Service Oven with Multipoint Temperature Monitoring |
| CN113057498A (en) * | 2021-03-08 | 2021-07-02 | 福建东西乐活科技有限公司 | Method, terminal and equipment for controlling water temperature of coffee machine |
| CN113102209A (en) * | 2021-04-20 | 2021-07-13 | 清华大学 | Giant magnetostrictive transducer and temperature control method thereof |
| CN113551491A (en) * | 2021-07-28 | 2021-10-26 | 智新半导体有限公司 | Intelligent detection and regulation method and system for temperature of oven |
-
2021
- 2021-11-19 CN CN202111374914.0A patent/CN114115383B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5528018A (en) * | 1991-08-19 | 1996-06-18 | Henny Penny Corporation | Programmable load compensation method and apparatus for use in a food |
| US6449534B1 (en) * | 1999-03-16 | 2002-09-10 | Sigma Systems Corporation | Method and apparatus for optimizing environmental temperature for a device under test |
| US20030233173A1 (en) * | 1999-03-16 | 2003-12-18 | Stewart Robert T. | Method and apparatus for latent temperature control for a device under test |
| CN105202598A (en) * | 2015-09-25 | 2015-12-30 | 小米科技有限责任公司 | Method for heating heating objects and device |
| US20170351278A1 (en) * | 2016-06-06 | 2017-12-07 | Alto-Shaam, Inc. | Food Service Oven with Multipoint Temperature Monitoring |
| CN106484008A (en) * | 2016-10-13 | 2017-03-08 | 麦格纳（太仓）汽车科技有限公司 | Oven temperature control system based on multi-point temp sensing and method |
| CN113057498A (en) * | 2021-03-08 | 2021-07-02 | 福建东西乐活科技有限公司 | Method, terminal and equipment for controlling water temperature of coffee machine |
| CN113102209A (en) * | 2021-04-20 | 2021-07-13 | 清华大学 | Giant magnetostrictive transducer and temperature control method thereof |
| CN113551491A (en) * | 2021-07-28 | 2021-10-26 | 智新半导体有限公司 | Intelligent detection and regulation method and system for temperature of oven |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116330817A (en) * | 2023-05-12 | 2023-06-27 | 镇江富又康新型装饰材料有限公司 | Temperature control system and control method for oven of intaglio printing press |
| CN116330817B (en) * | 2023-05-12 | 2024-01-26 | 镇江富又康新型装饰材料有限公司 | Temperature control system and control method for oven of intaglio printing press |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114115383B (en) | 2022-05-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN114115383B (en) | Method and system for controlling temperature of product in oven, electronic device and storage medium | |
| JP6345801B2 (en) | Temperature control method and temperature control device | |
| CN105911868B (en) | Multi-batch intermittent reactor two-dimensional iterative learning feedback control method | |
| CN103940093A (en) | Hot Water Supply Apparatus And Control Method Thereof | |
| CN114183929B (en) | Control method and control device of gas water heater | |
| CN107045279A (en) | Suitable for the dynamic assignment PID heating control systems and method of high vacuum environment | |
| JP5484859B2 (en) | Temperature control apparatus and temperature control method | |
| CN112460059A (en) | Fan noise control method and device, terminal equipment and storage medium | |
| Arahal et al. | Nonlinear neural model-based predictive control of a solar plant | |
| US11921526B2 (en) | Method and system for controlling an electric heater using control on energy | |
| CN113139291B (en) | Method and device for obtaining optimal sliding window filtering model of controlled process | |
| CN104532212B (en) | The accuracy control method of the furnace temperature of LPCVD embryo deposits | |
| JP2017062542A (en) | Control device and control method | |
| CN205594335U (en) | Developments assignment PID heating control system suitable for high vacuum environment | |
| JP2022061663A (en) | Control unit and control method | |
| CN116540803A (en) | Temperature control method and system of evaporation tank, electronic equipment and storage medium | |
| CN117356590A (en) | Tunnel furnace heat supply control method, device, equipment and storage medium | |
| Schoeman | Embedded PI-bang-bang curing oven controller | |
| WO2020189342A1 (en) | Control device, control method, and control program | |
| JP5891060B2 (en) | Power estimation apparatus, control apparatus and method | |
| WO2019097597A1 (en) | Temperature control device and warm-up completion time estimation method | |
| CN116105375A (en) | Water heater and water temperature control method, system and storage medium thereof | |
| JP2022061664A (en) | Control unit and control method | |
| US20220006066A1 (en) | Method and system for drying electrode plate of secondary battery | |
| Liu et al. | A fuzzy-PID controller with adjustable factor based on S7-300 PLC |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |