CN114668299A - Cooking equipment, temperature control method and device thereof and storage medium - Google Patents
Cooking equipment, temperature control method and device thereof and storage medium Download PDFInfo
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- 238000010411 cooking Methods 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims abstract description 37
- 235000013305 food Nutrition 0.000 claims abstract description 264
- 238000010438 heat treatment Methods 0.000 claims abstract description 194
- 238000012360 testing method Methods 0.000 claims abstract description 143
- 238000004088 simulation Methods 0.000 claims abstract description 28
- 230000006870 function Effects 0.000 claims description 39
- 239000007788 liquid Substances 0.000 claims description 5
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- 238000004891 communication Methods 0.000 description 2
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- 238000002474 experimental method Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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Abstract
The invention discloses cooking equipment and a temperature control method, a temperature control device and a storage medium thereof, which can obtain the optimal heating strategies of different characteristic foods under different temperature environments and different temperature test target values according to test data by obtaining the test data of various heating simulation working conditions, and further establish a food temperature control model, so that the optimal heating strategies of the foods can be obtained according to the food temperature control model during actual use, the accuracy of temperature control can be improved to a certain extent, and the quality of food cooking can be ensured. On the premise of not depending on a water medium, the accurate temperature control of the food center required by sousvide cooking is realized.
Description
Technical Field
The invention relates to the technical field of kitchen appliances, in particular to cooking equipment, a temperature control method and device thereof and a storage medium.
Background
With the development of socioeconomic and scientific technology, household kitchen cooking appliances are increasingly widely used. In order to ensure the cooking effect, the temperature control of food in the cooking device is an important control parameter index. All heat the culinary art chamber according to the temperature value of direct settlement among the prior art to detect the temperature in the culinary art chamber, and then carry out circulation heating to the culinary art chamber, but this kind of heating methods probably leads to the high temperature or low excessively, can not realize accurate temperature control.
Disclosure of Invention
The present invention is directed to solving the above-mentioned problems to some extent, and to this end, aspects of the present invention provide a cooking appliance, a temperature control method and apparatus thereof, and a computer-readable storage medium, which can improve accuracy of cooking temperature control of the cooking appliance.
A first aspect of the present invention provides a temperature control method of a cooking apparatus, including:
obtaining temperature change test data of the food temperature test points corresponding to various simulation working conditions, wherein the various simulation working conditions comprise: heating tests of a plurality of temperature test target values are carried out on food with different characteristics by adopting different heating strategies under different temperature environments; the different characteristic foods are different in characteristic information of the foods;
selecting optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values according to the temperature change test data of the food temperature test points corresponding to the various simulation working conditions, and establishing a food temperature control model according to the optimal heating strategy corresponding to each characteristic food when each characteristic food is heated under each temperature environment by taking each temperature test target value as a target;
acquiring current environment information and characteristic information of cooked food, and matching the food temperature control model according to the characteristic information, the current environment information and a preset target temperature value to obtain an optimal heating strategy of the cooked food in a current temperature environment;
controlling the cooking device to heat the cooking food in an optimal heating strategy for the cooking food such that the cooking food reaches the target temperature value.
A second aspect of the present invention provides a temperature control device adapted to a cooking apparatus provided with an inner pan for containing food, the temperature control device comprising:
the test data acquisition module is used for acquiring cooking pot bottom temperature change test data and food temperature change test data corresponding to various simulation working conditions, wherein the various simulation working conditions comprise: heating tests of a plurality of temperature test target values are carried out on food with different characteristics by adopting different heating strategies under different temperature environments; the different characteristic foods mean that the foods have different characteristic information;
the temperature control model establishing module is used for selecting the optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values according to the temperature change test data of the food temperature test points corresponding to various simulation working conditions, and establishing a food temperature control model according to the optimal heating strategy corresponding to each characteristic food when each characteristic food is heated under each temperature environment by taking each temperature test target value as a target;
the optimal heating strategy acquisition module is used for acquiring current environment information and characteristic information of cooked food, and matching the food temperature control model according to the characteristic information, the current environment information and a preset target temperature value to obtain an optimal heating strategy of the cooked food in the current temperature environment;
a heating module for controlling the cooking apparatus to heat the cooking food with an optimal heating strategy for the cooking food such that the cooking food reaches the target temperature value.
A third aspect of the present invention provides a cooking apparatus comprising: a memory, a processor and a temperature control program stored on the memory and executable on the processor, the temperature control program when executed by the processor implementing the temperature control method of the cooking apparatus as provided in the first aspect above.
A fourth aspect of the present invention provides a computer-readable storage medium having stored thereon a temperature control program which, when executed by a processor, implements the temperature control method of the cooking apparatus as provided in the first aspect above.
Compared with the prior art, the temperature control method, the temperature control device, the cooking equipment and the computer readable storage medium of the cooking equipment provided by the invention have the following beneficial effects:
according to the temperature control method of the cooking equipment, the optimal heating strategies of different characteristic foods under different temperature environments and different temperature test target values are selected according to the temperature change test data of the food temperature test points corresponding to various simulation working conditions, so that a food temperature control model is established; during specific cooking, current environment information and characteristic information of cooked food are obtained, and the food temperature control model is matched according to the characteristic information, the current environment information and a preset target temperature value to obtain an optimal heating strategy of the cooked food in the current temperature environment, so that the cooking equipment is controlled to heat the cooked food according to the optimal heating strategy of the cooked food, and the cooked food reaches the target temperature value. The invention obtains the corresponding optimal heating strategies of food with different characteristics under different temperature environments and different temperature test target values through the test of various simulation working conditions, and further establishes the food temperature control model, so that the optimal heating strategies of the food can be obtained according to the food temperature control model in actual use, the accuracy of food temperature control of cooking equipment can be improved to a certain extent, and the food cooking quality is ensured. Accordingly, the invention also provides a temperature control device, cooking equipment and a computer readable storage medium.
Drawings
Fig. 1 is a flowchart of a temperature control method of a cooking apparatus according to an embodiment of the present invention;
FIG. 2 is a graph comparing temperature curves of food temperature test points obtained by a conventional temperature control method and a temperature control method according to an embodiment of the present invention;
fig. 3 is a block diagram of a temperature control device according to an embodiment of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, fig. 1 is a flowchart of a temperature control method of a cooking apparatus according to an embodiment of the present invention. The temperature control method of the cooking equipment provided by the embodiment of the invention comprises the following steps of S11-S14:
s11, obtaining temperature change test data of the food temperature test point corresponding to various simulation working conditions, wherein the various simulation working conditions comprise: heating tests of a plurality of temperature test target values are carried out on food with different characteristics by adopting different heating strategies under different temperature environments; the different characteristic foods mean that the foods have different characteristic information. Wherein, the food temperature test point can be at least one of a cooking pot bottom, a cooking pot cover, an inner cavity of a cooking device, a food center, a food bottom or a food center.
Before the temperature control method of the cooking device of the present application is executed, a test experiment of various simulation conditions is first performed, which may be: the method comprises the following steps of carrying out heating tests on a plurality of temperature test target values on different characteristic foods by adopting different heating strategies in different temperature environments, recording temperature change test data of food temperature test points corresponding to each simulation working condition, and taking the obtained temperature change test data of cooking equipment and the obtained food temperature change test data as an example to obtain the following table 1, wherein the temperature change data S of the cooking equipment is represented as a curve of the temperature of a pot bottom changing along with time, and H is represented as a curve of the temperature of the food changing along with time:
TABLE 1
The cooking pot bottom temperature data can be measured in real time or every other acquisition period through a temperature sensor built in the pot bottom, and is sent to the controller. The controller receives data of a temperature sensor built in the pot bottom so as to obtain temperature change test data of the cooking equipment under various simulated working conditions. The food temperature can be obtained through external temperature sensor, simultaneously, in order to guarantee the food measuring precision, can select comparatively accurate temperature sensor to measure, like temperature probe. The external temperature sensor sends the acquired temperature test data to the controller, and the controller stores the food temperature test data in the memory so as to directly acquire the relevant temperature data from the memory when executing the step S11.
In an alternative embodiment, the characteristic information of the food includes at least one of the following: the type of food, whether the shape of the food is hollow, whether the food contains a liquid, the volume of the food, or the weight of the food.
That is, in the embodiment of the present invention, when the simulated condition test is performed, different types of liquid-containing food and liquid-free food having a certain volume/weight and different shapes are heated to the temperature test target values under different temperature environments and by different heating strategies, respectively, for example, the type of the food, the shape of the food, the temperature environment, the heating strategy, and the temperature test target values are set as constants, and the heating test is performed on the liquid-containing food and the liquid-free food having a certain volume/weight, respectively. The embodiment of the invention can better understand the temperature change characteristics of the food with different characteristics when the food with different characteristics is heated by simulating the temperature test change of the food with different characteristics, thereby being beneficial to selecting a corresponding optimal heating strategy according to the temperature change test data of the food with different characteristics in the follow-up process so as to further improve the temperature accuracy of food cooking.
In an alternative embodiment, the heating strategy referred to in step S11 is to select different heating powers to heat the food in different heating stages.
Preferably, the food is heated by selecting different heating powers in different heating stages, and the method specifically comprises the following steps:
acquiring the temperature difference acquired in the previous heating stage, and determining the temperature compensation coefficient of the previous heating stage according to the temperature difference in the previous heating stage; wherein the temperature difference is the difference value between the temperature of the food temperature test point and the temperature test target value;
determining a heating control function corresponding to the temperature compensation coefficient of the previous heating stage according to the corresponding relation between the preset temperature compensation coefficient and the heating control function, and taking the heating control function as the heating control function of the current heating stage;
when entering a current heating stage, heating the food with a heating control function of the current heating stage.
For example, each heating phase may correspond to each sampling period of the temperature sensor. The temperature of the food temperature test point in each heating stage is obtained and is subjected to difference operation with the test target value to obtain the temperature difference of each heating stage, and a temperature compensation coefficient (which can be obtained by the preset corresponding relation between the temperature difference and the temperature compensation coefficient) is determined according to the temperature difference, so that the heating power of the food in the next collection period is finely adjusted according to the temperature compensation coefficient. Specifically, the corresponding relation between the temperature compensation coefficient and the heating control function in the next heating stage is obtained through multiple tests and experiences, and the heating control function is represented as a curve of the change of the heating power along with time. Compared with the existing method for directly adjusting the heating power according to the temperature difference, the method and the device can better control the temperature of the food and avoid overlarge and overshoot of the temperature of the food. Specifically, fig. 2 is a graph comparing temperature curves of test points of food temperature obtained by heating a conventional heating control method with the present application in combination with a temperature compensation coefficient and a heating control function, prior to the application. In fig. 2, the top temperature curve is the temperature curve obtained by the prior art, and the bottom 3 curves are the temperature curves obtained by heating the food in the manner of combining the temperature compensation coefficient and the heating control function provided by the embodiment of the present invention. As can be seen from fig. 2, the temperature control method according to the embodiment of the invention not only can achieve more precise temperature control, but also can avoid the phenomena of excessive heating and excessive fluctuation, thereby ensuring the taste of food cooking.
In specific implementation, after obtaining the temperature difference compensation coefficient corresponding to the temperature difference of each heating stage, a tester can set a plurality of heating control functions according to experience to simulate the heating power change condition when heating food. For example, when the food is just heated, the food enters the first heating stage, at which time the food is set to be heated at the rated power, when the food enters the second heating stage, the food is set to be heated at 80% of the rated power, when the food enters the last heating stage, the food is set to be heated at a higher heating power, and then the food is set to be heated at a lower heating power (i.e., the power curve corresponding to the heating control function at this time is first raised and then lowered). Illustratively, the heating control function may be a proportional function, a derivative function, an integral function, or the like.
In consideration of the fact that in actual operation, a user does not necessarily want to use a temperature probe to test food, therefore, in the case that the temperature of the food cannot be acquired, the embodiment of the invention selects the temperature of the device, uses the difference value between the temperature of the device and the temperature test target value as the temperature difference, further determines the temperature difference compensation coefficient, and further determines the heating control function according to the temperature compensation coefficient. Meanwhile, in order to ensure the accuracy of temperature control, during simulation test, the embodiment of the invention can test different food test points, including the temperature of the pan bottom, the temperature of the pan cover, the temperature of the inner cavity of the pan body and the temperature of food, and respectively calculate the temperature difference between the temperature of the different food test points and the temperature test target value to obtain corresponding temperature compensation coefficients, thereby determining the heating control function. As shown in the following table 2, a table of the relationship between the temperature compensation coefficient and the heating control function obtained correspondingly when the pan bottom temperature is selected as the food temperature test point is shown, and a table of the relationship between the temperature compensation coefficient and the heating control function obtained correspondingly when the food temperature is selected as the food temperature test point is shown in the following table 3: table 4 shows a relationship table of the temperature compensation coefficient and the heating control function obtained by selecting the pan bottom temperature and the food temperature as the food temperature test points.
TABLE 2
| The temperature of the pan bottom and the target value | Coefficient of temperature compensation | Heating control function |
| T1 | C1 | F1 |
| ... | ... | ... |
| Tn | Cn | Fn |
TABLE 3
| The temperature of the food is compared with the target value | Coefficient of temperature compensation | Heating control function |
| T1 | C2 | F2 |
| ... | ... | ... |
| Tn | Cn | Fn |
TABLE 4
By the method, in specific implementation, when the temperatures of all the food temperature test points can be obtained, all the food temperature test points are selected, otherwise, specific food temperature test points are selected according to actual conditions. The embodiment of the invention can consider various food temperature test modes, not only can achieve more accurate temperature control, but also greatly improves the transplantation performance.
S12, selecting the optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values according to the temperature change test data of the food temperature test points corresponding to the various simulation working conditions, and establishing a food temperature control model according to the optimal heating strategy corresponding to each characteristic food when each characteristic food is heated under each temperature environment by taking each temperature test target value as a target.
In specific implementation, under the same temperature environment and the same temperature test target value, when food with the same characteristic information is heated by different heating strategies, a plurality of different food temperature test point temperature change test curves can be obtained. It is understood that although the heating cutoff temperature of the food is set as the temperature test target value at the time of the test, since the apparatus is heated, it is not necessarily guaranteed that the final temperature of the food is the test temperature target value. Therefore, in the embodiment of the present invention, the corresponding optimal heating strategy may be selected according to the following rules: (1) the final end point of the temperature change curve of the food temperature test point is a temperature test target value; (2) the temperature change rule of the temperature change curve of the food temperature test point is more consistent with the temperature change rule in the food cooking process. In specific implementation, the heating strategy satisfying these 2 conditions is selected as the corresponding optimal heating strategy.
In an optional implementation manner, step S12 specifically includes:
selecting the optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values according to the temperature change test data and the food test data of the food temperature test points corresponding to the various simulation working conditions; wherein the food test data comprises at least any one of: color value of food, taste value of food, and odor value of food.
In specific implementation, when each simulated working condition test is completed, according to the temperature change curves of the food temperature test points, the food temperature change curve with the end point value of the curve as the target preset value is selected as a candidate heating strategy, and a plurality of candidate heating strategies can be selected. And then, selecting a test person to comprehensively evaluate the food correspondingly obtained by each candidate heating strategy according to the selected candidate heating strategies, and selecting the candidate heating strategy with the highest comprehensive score as the optimal heating strategy corresponding to the food to be cooked when the food is heated by taking the corresponding temperature test target value test as the target under the current temperature environment according to the comprehensive score condition of the color value, the taste value and the smell value of the food so as to realize the optimal heating strategy selection program. Optionally, the food composite score may be a sum of a color value, a taste value and an odor value of the food, or a weighted average sum of the color value, the taste value and the odor value of the food, and is specifically set according to an actual situation.
In the embodiment of the invention, the controller of the cooking equipment can acquire the food test data stored in the memory of the cooking equipment and the temperature change test data of the food temperature test points under various simulation working conditions, and selects a program according to the set optimal strategy to complete the corresponding relation among the food characteristics, the temperature environment, the temperature test target value and the optimal heating strategy, thereby establishing the food temperature control model according to the corresponding relation. The food temperature control model provided by the embodiment of the invention not only considers the characteristics and the temperature environment of food, but also selects the optimal heating strategy for heating the food in combination with the aspects of the taste of the food and the like, thereby not only providing the accuracy of the cooking equipment for controlling the temperature of the food to a certain extent, but also keeping the taste of the food for cooking.
S13, acquiring current environment information and characteristic information of cooking food, and matching the food temperature control model according to the characteristic information, the current environment information and a preset target temperature value to obtain an optimal heating strategy of the cooking food in the current temperature environment.
In specific implementation, according to the food characteristic information, the current temperature environment and a target temperature value input by a user, an optimal heating strategy matched with the current temperature environment and the food characteristic information is screened out, and an optimal heating strategy adopted by the cooking food heated by the target temperature value in the current temperature environment is obtained.
S14, controlling the cooking device to heat the cooked food according to the optimal heating strategy of the cooked food, so that the cooked food reaches the target temperature value.
Since the optimal heating strategy corresponding to the cooked food has already been obtained in step S13, the controller only needs to heat the food according to the corresponding optimal heating strategy, i.e. the cooked food can reach the target temperature value.
Based on the technical scheme provided by the embodiment of the invention, the food temperature control model is obtained by simulating food heating tests under various working conditions, and then the optimal heating strategy is obtained by matching the food temperature control model with the characteristic information and the environmental information of food in practical application. According to the embodiment of the invention, the characteristic information and the temperature environment of the food are considered, and the heating control function is determined through the temperature compensation coefficient so as to regulate and control the heating power of the food, so that the accuracy of temperature control of the cooking equipment can be effectively improved. In addition, the optimal heating strategy for heating the food is selected according to the color, the taste and the smell of the food, so that the cooking quality and the taste of the food can be ensured while the accuracy of temperature control is ensured, and the use experience of a user is improved.
Accordingly, referring to fig. 3, fig. 3 is a block diagram of a temperature control device according to another embodiment of the present invention. The temperature control device of the embodiment of the invention is suitable for cooking equipment which is provided with an inner pot for containing food, and the temperature control device 10 comprises:
the test data acquisition module 110 is configured to acquire temperature change test data of the food temperature test points corresponding to various simulated conditions; wherein, the various simulation working conditions comprise: heating tests of a plurality of temperature test target values are carried out on food with different characteristics by adopting different heating strategies under different temperature environments; the different characteristic foods are different in characteristic information of the foods;
the temperature control model establishing module 120 is configured to select optimal heating strategies corresponding to different characteristic foods in different temperature environments and different temperature test target values according to the temperature change test data of the food temperature test points corresponding to the various simulation working conditions, and establish a food temperature control model according to the optimal heating strategy corresponding to each characteristic food in each temperature environment when the food is heated with each temperature test target value as a target;
an optimal heating strategy obtaining module 130, configured to obtain current environment information and feature information of cooked food, and match the food temperature control model according to the feature information, the current environment information, and a preset target temperature value, so as to obtain an optimal heating strategy of the cooked food in a current temperature environment;
a heating module 140 for controlling the cooking apparatus to heat the cooked food with the optimal heating strategy for the cooked food such that the cooked food reaches the target temperature value.
In an alternative embodiment, the characteristic information includes at least any one of the following: the type of food, whether the shape of the food is hollow, whether the food contains a liquid, the volume of the food, or the weight of the food.
In an optional implementation manner, the selecting, according to the temperature variation test data of the food temperature test points corresponding to the various simulated operating conditions, the optimal heating strategies corresponding to different characteristic foods in different temperature environments and different temperature test target values specifically includes:
selecting the optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values according to the temperature change test data and the food test data of the food temperature test points corresponding to the various simulation working conditions; wherein the food test data comprises at least any one of: color value of food, mouth feel value of food, smell value of food.
In an alternative embodiment, the heating strategy is to select different heating powers for heating the food in different heating phases.
In an alternative embodiment, the selecting different heating powers in different heating stages to heat the food is realized by:
acquiring the temperature difference acquired in the previous heating stage, and determining the temperature compensation coefficient of the previous heating stage according to the temperature difference in the previous heating stage; wherein the temperature difference is the difference value between the temperature of the food temperature test point and the temperature test target value;
determining a heating control function corresponding to the temperature compensation coefficient of the previous heating stage according to the corresponding relation between the preset temperature compensation coefficient and the heating control function, and taking the heating control function as the heating control function of the current heating stage;
when entering a current heating stage, heating the food with a heating control function of the current heating stage.
It should be noted that the temperature control device provided in the embodiment of the present invention is used for executing all steps and processes of the temperature control method of the cooking apparatus, and the working principles and functions of the two are in one-to-one correspondence, which is not described herein again.
Furthermore, the above-described device embodiments are merely illustrative, wherein the units described as separate parts may or may not be physically separate, and the parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of this embodiment. In addition, in the drawings of the embodiment of the apparatus provided by the present invention, the connection relationship between the modules indicates that there is a communication connection therebetween, and may be specifically implemented as one or more communication buses or signal lines. One of ordinary skill in the art can understand and implement it without inventive effort.
Another embodiment of the present invention provides a cooking apparatus, including: a memory, a processor and a temperature control program stored on the memory and operable on the processor, the temperature control program when executed by the processor implementing the temperature control method of the cooking apparatus as provided in the above embodiments, for example, steps S11-S14 as shown in fig. 1.
Yet another embodiment of the present invention accordingly provides a computer-readable storage medium comprising a stored computer program, wherein the computer program, when running, controls an apparatus in which the computer-readable storage medium is located to perform the temperature control method of the cooking apparatus as provided in the above embodiments, for example, steps S11 to S14 as shown in fig. 1.
Wherein the computer program comprises computer program code, which may be in the form of source code, object code, an executable file or some intermediate form, etc. The computer-readable medium may include: any entity or device capable of carrying the computer program code, recording medium, usb disk, removable hard disk, magnetic disk, optical disk, computer Memory, Read-Only Memory (ROM), Random Access Memory (RAM), electrical carrier wave signals, telecommunications signals, software distribution medium, and the like. It should be noted that the computer readable medium may contain content that is subject to appropriate increase or decrease as required by legislation and patent practice in jurisdictions, for example, in some jurisdictions, computer readable media does not include electrical carrier signals and telecommunications signals as is required by legislation and patent practice.
While the foregoing is directed to the preferred embodiment of the present invention, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention.
Claims (10)
1. A method of controlling temperature of a cooking apparatus, comprising:
obtaining temperature change test data of the food temperature test points corresponding to various simulation working conditions, wherein the various simulation working conditions comprise: heating tests of a plurality of temperature test target values are carried out on food with different characteristics by adopting different heating strategies under different temperature environments; the different characteristic foods are different in characteristic information of the foods;
selecting optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values according to the temperature change test data of the food temperature test points corresponding to the various simulation working conditions, and establishing a food temperature control model according to the optimal heating strategy corresponding to each characteristic food when each characteristic food is heated under each temperature environment by taking each temperature test target value as a target;
acquiring current environment information and characteristic information of cooked food, and matching the food temperature control model according to the characteristic information, the current environment information and a preset target temperature value to obtain an optimal heating strategy of the cooked food in a current temperature environment;
controlling the cooking device to heat the cooking food in an optimal heating strategy for the cooking food such that the cooking food reaches the target temperature value.
2. The temperature control method of a cooking apparatus according to claim 1, wherein the characteristic information includes at least any one of: the type of food, whether the shape of the food is hollow, whether the food contains a liquid, the volume of the food, or the weight of the food.
3. The method for controlling the temperature of a cooking device according to claim 1, wherein the step of selecting the optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values according to the temperature change test data of the food temperature test points corresponding to the various simulation working conditions specifically comprises the steps of:
selecting the optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values according to the temperature change test data and the food test data of the food temperature test points corresponding to the various simulation working conditions; wherein the food test data comprises at least any one of: color value of food, taste value of food, and odor value of food.
4. The temperature control method of the cooking apparatus according to claim 1, wherein the heating strategy is to select different heating powers to heat the food in different heating stages.
5. The temperature control method of the cooking apparatus according to claim 4, wherein the food is heated by selecting different heating powers in different heating stages by:
acquiring the temperature difference acquired in the previous heating stage, and determining the temperature compensation coefficient of the previous heating stage according to the temperature difference in the previous heating stage; wherein the temperature difference is the difference value between the temperature of the food temperature test point and the temperature test target value;
determining a heating control function corresponding to the temperature compensation coefficient of the previous heating stage according to the corresponding relation between the preset temperature compensation coefficient and the heating control function, and taking the heating control function as the heating control function of the current heating stage;
when entering a current heating stage, heating the food with a heating control function of the current heating stage.
6. A temperature control device, wherein the temperature control device is adapted for a cooking apparatus provided with an inner pan for holding food, the temperature control device comprising:
the test data acquisition module is used for acquiring temperature change test data of the food temperature test points corresponding to various simulation working conditions, wherein the various simulation working conditions comprise: heating tests of a plurality of temperature test target values are carried out on food with different characteristics by adopting different heating strategies under different temperature environments; the different characteristic foods are different in characteristic information of the foods;
the temperature control model establishing module is used for selecting the optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values according to the temperature change test data of the food temperature test points corresponding to various simulation working conditions, and establishing a food temperature control model according to the optimal heating strategy corresponding to each characteristic food when each characteristic food is heated under each temperature environment by taking each temperature test target value as a target;
the optimal heating strategy acquisition module is used for acquiring current environment information and characteristic information of cooked food, and matching the food temperature control model according to the characteristic information, the current environment information and a preset target temperature value to obtain an optimal heating strategy of the cooked food in the current temperature environment;
a heating module for controlling the cooking apparatus to heat the cooking food with an optimal heating strategy for the cooking food such that the cooking food reaches the target temperature value.
7. The temperature control apparatus of claim 6, wherein the heating strategy is to select different heating powers to heat the food in different heating stages.
8. The temperature control apparatus of claim 7, wherein the food is heated by selecting different heating powers in different heating stages by:
acquiring the temperature difference acquired in the previous heating stage, and determining the temperature compensation coefficient of the previous heating stage according to the temperature difference in the previous heating stage; wherein the temperature difference is the difference value between the temperature of the food temperature test point and the temperature test target value;
determining a heating control function corresponding to the temperature compensation coefficient of the previous heating stage according to the corresponding relation between the preset temperature compensation coefficient and the heating control function, and taking the heating control function as the heating control function of the current heating stage;
when entering the current heating stage, heating the food according to the heating control function of the current heating stage.
9. A cooking apparatus, characterized in that the cooking apparatus comprises: a memory, a processor and a temperature control program stored on the memory and executable on the processor, the temperature control program when executed by the processor implementing a temperature control method of a cooking apparatus according to any one of claims 1 to 5.
10. A computer-readable storage medium, characterized in that a temperature control program is stored thereon, which when executed by a processor implements a temperature control method of a cooking apparatus according to any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210461096.6A CN114668299A (en) | 2022-04-28 | 2022-04-28 | Cooking equipment, temperature control method and device thereof and storage medium |
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