CN116058666A - Control method of cooking utensil - Google Patents

Abstract

The invention discloses a control method of a cooking utensil. The cooking process of the cooking appliance includes maintaining a boiling phase. The cooking utensil comprises a cooker body, a cover body, an infrared heating module and an infrared temperature measuring module. A cooking space is formed between the cover body and the cooker body. The infrared heating module and the infrared temperature measuring module are both arranged on the cover body; the infrared temperature measurement module is used for sensing the top temperature Tt of the cooking space. The control method comprises the following steps: controlling the infrared heating module according to the measurement information fed back by the infrared temperature measuring module, so that the top temperature Tt in the boiling maintaining stage meets the following conditions: the Tt is more than or equal to 100 ℃ and less than or equal to 120 ℃, wherein the infrared temperature measuring module is arranged on one side of the infrared heating module, which is used for facing the cooking space, and is 0.8 cm to 1.5cm away from the infrared heating module. The control method of the invention controls the radiation temperature of the infrared heating module to be 100-120 ℃ in the boiling maintaining stage, is beneficial to exciting the flavor substances of the food materials and does not destroy the flavor substances.

Description

Control method of cooking utensil

Technical Field

The invention relates to the technical field of cooking appliances, in particular to a control method of a cooking appliance.

Background

An infrared heating module such as a carbon fiber tube is arranged on a cover body of the existing cooking appliance such as an electric cooker, and the infrared heating module emits infrared rays with specific wave bands to assist in cooking foods during cooking, so that the cooked foods have stronger fragrance.

Studies have shown that foods are only sensitive to infrared light of a specific wavelength. Insufficient infrared radiation temperature is insufficient to excite the flavoring in the food. Too high a temperature of the infrared radiation can destroy the flavor.

Accordingly, there is a need for a control method of a cooking appliance to at least partially solve the above-mentioned problems.

Disclosure of Invention

In the summary, a series of concepts in a simplified form are introduced, which will be further described in detail in the detailed description. The summary of the invention is not intended to define the key features and essential features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter.

In order to solve the problems in the background art at least in part, the present invention provides a control method of a cooking appliance, a cooking process of which includes a boiling maintenance stage, the cooking appliance including:

the cooker comprises a cooker body, a cover and a cover, wherein the inside of the cooker body is used for accommodating food materials;

the cover body is used for covering the cooker body, when the cover body covers the cooker body, a cooking space is formed between the cover body and the cooker body, and the cooking space is used for accommodating food materials to be cooked;

the infrared heating module is arranged on the cover body;

the glass infrared temperature measuring module is arranged on the cover body and used for sensing the top temperature Tt of the cooking space;

the control method comprises the following steps: controlling the infrared heating module according to the measurement information fed back by the infrared temperature measuring module, so that the top temperature Tt in the boiling maintaining stage meets the following conditions: the Tt is more than or equal to 100 ℃ and less than or equal to 120 ℃, wherein the infrared temperature measuring module is arranged on one side of the infrared heating module, which is used for facing the cooking space, and is 0.8 cm to 1.5cm away from the infrared heating module. .

According to the research on food flavor substances, the cooking effect is better when the infrared radiation temperature is 100-120 ℃. According to the control method disclosed by the invention, in the boiling maintaining stage, the infrared radiation temperature is monitored at a specific monitoring part (the infrared radiation end at the position which is about 1cm away from the infrared heating module), so that the infrared radiation reaches and is stabilized at a desired temperature (100-120 ℃), the flavor substances of food are effectively excited without being destroyed, the taste of the food is more elastic, and the user experience is improved.

Optionally, the infrared temperature measurement module comprises a glass panel, the glass panel is located on one side of the infrared heating module, which is used for facing the cooking space, when the cover body is covered, infrared rays emitted by the infrared heating module can penetrate through the glass panel to enter the cooking space, and the top temperature Tt is a temperature in the cooking space, which is 0.8-1.5cm away from the glass panel.

According to the control method of the invention, when the infrared radiation energy enters the cooking space through the glass panel, the specific temperature monitoring position is 0.8-1.5cm away from the glass panel and at the side of the glass panel facing the cooking space.

Optionally, the control method further includes: in the boiling maintaining stage, after the top temperature Tt rises to be equal to or higher than a preset radiation temperature Ti, obtaining the top temperature Tt every a second monitoring period tm2, calculating a difference Td2 between the top temperature Tt and the preset radiation temperature Ti, controlling the infrared heating module to reduce the working power when the difference Td2 is greater than or equal to a dimensional temperature upper limit change rate Tc3, controlling the infrared heating module to increase the working power when the difference Td2 is less than or equal to a dimensional temperature lower limit change rate Tc4,

wherein Td2=Tt-Ti, ti+Tc3 is less than or equal to 120 ℃, ti+Tc4 is more than or equal to 100 ℃, and the upper dimensional temperature limit change rate Tc3 is greater than the lower dimensional temperature limit change rate Tc4.

According to the control method of the present invention, the top temperature Tt is maintained at 100-120 ℃ by maintaining the top temperature Tt around a preset radiation temperature Ti (ti+tc4 < Tt < ti+tc3).

Optionally, the control method further includes: the preset radiation temperature Ti is determined according to the amount of the food material, wherein the value of the preset radiation temperature Ti decreases with increasing amount of the food material.

When the food amount is large, the distance between the food and the infrared radiation end can be reduced, so that the radiation temperature received by the food under the same radiation energy can be high. When the amount of food material is small, the opposite is the case. According to the control method of the invention, the preset radiation temperature is selected according to the amount of the food material, and the value of the preset radiation temperature is reduced along with the increase of the amount of the food material so as to compensate the influence of the radiation distance on the radiation temperature, so that the radiation temperature received by the food is in an ideal range.

Optionally, the cooking appliance further comprises a bottom temperature sensing module for sensing a bottom temperature of the cooking space,

the cooking process of the cooking appliance further comprises a rapid heating stage before the boiling maintaining stage, when the time of the rapid heating stage reaches a second preset time period T2 or the bottom temperature reaches a second preset temperature T2 in the rapid heating stage, the cooking process enters the boiling maintaining stage from the rapid heating stage,

the control method further includes: the amount of food material is determined from a rate of rise of the bottom temperature of the rapid warming phase.

According to the control method provided by the invention, the quantity of the food material can be automatically judged through the temperature rising rate of the food material in the rapid temperature rising stage, and the intelligent degree is high.

Optionally, the cooking process of the cooking appliance further comprises a water absorption stage before the rapid heating stage, when the water absorption stage is used for reaching a first preset time period t1, the cooking process enters the rapid heating stage from the water absorption stage,

the control method further includes: and in the water absorption stage, controlling the infrared heating module to work with a first power P1, and controlling the infrared heating module to work with a second power P2 when the top temperature Tt reaches a first preset temperature T1, wherein P2 is smaller than P1.

According to the control method provided by the invention, the infrared heating module is controlled to quickly heat up with higher power at first in the water absorption stage, and when the wavelength of infrared radiation reaches 2-16 mu m, the power is reduced to control the heating value of the infrared heating module, so that the radiation wavelength is stabilized at 2-16 mu m.

Optionally, the control method further includes: in the water absorption stage, the infrared heating module is controlled to work by adopting first power P1, wherein the first power P1 is used for enabling the top temperature Tt to reach the first preset temperature T1 for less than the first preset time period T1.

According to the control method disclosed by the invention, the infrared heating module is controlled to quickly heat in the water absorption stage, so that the temperature of the infrared radiation end is increased to the first preset temperature T1 within the first preset time period T1, and therefore, the food can be radiated by infrared light with the wavelength of 2-16 mu m as early as possible, and the time period of the infrared radiation is prolonged.

Optionally, during the rapid temperature increase phase, the infrared heating module is controlled to operate at the second power P2.

According to the control method of the invention, in the rapid temperature rise stage, the power of the infrared heating module is controlled to be the same as the working power in the later stage of the water absorption stage, so that the radiation wavelength of the infrared heating module is stabilized at 2-16 mu m.

Optionally, the infrared heating module has a power rating of P,

the first power P1 is 50% to 100% of the rated power P, and/or the second power P2 is 25% to 60% of the rated power P.

According to the control method provided by the invention, the working power of the infrared heating module is set reasonably.

Optionally, the first preset temperature T1 satisfies: t1 is more than or equal to 49 ℃.

According to the control method of the invention, the temperature of the infrared heating module is determined according to the wien displacement law, so that the infrared heating module emits infrared light with the wavelength of 2-16 mu m.

Optionally, the control method further includes: and in the boiling maintaining stage, controlling the infrared heating module to work so as to enable the top temperature Tt to rise to reach the preset radiation temperature Ti, acquiring the top temperature Tt from the infrared temperature measuring module every a first monitoring duration tm1 and calculating a difference Td1 between the last top temperature Tt (k) and the previous top temperature Tt (k-1) in the rising process of the top temperature Tt, controlling the infrared heating module to reduce the working power when the difference Td1 is larger than or equal to an upper temperature rising limit change rate Tc1, and controlling the infrared heating module to increase the working power when the difference Td1 is smaller than or equal to a lower temperature rising limit change rate Tc2, wherein Td1=Tt (k-1), k is a natural number larger than 1, and the upper temperature rising limit change rate Tc1 is larger than the lower temperature rising limit change rate Tc2.

According to the control method, in the heating process of the infrared radiation end, the heating rate of the infrared radiation end is not too high, so that the glass panel can be heated relatively slowly, the temperature difference of each part of the glass panel is not too large, and the service life of the glass panel is guaranteed. Meanwhile, the temperature rising rate of the infrared radiation end is not too high, so that the top temperature can reach the preset radiation temperature in time. The temperature rise rate of the infrared radiation end is controlled between the temperature rise upper limit change rate Tc1 and the temperature rise lower limit change rate Tc2.

Optionally, the temperature increase upper limit change rate Tc1 has a value of [3,5] DEG C, and/or

The temperature-rise lower limit change rate Tc2 has a value of [0.5,2] DEG C, and/or

The first monitoring period tm1 is [1,5] seconds.

According to the control method provided by the invention, the technical parameter setting of the temperature rising process is reasonable.

Optionally, the control method further includes: in the boiling maintaining stage, a time t0 when the top temperature Tt is detected to be equal to or higher than the preset radiation temperature Ti for the first time is recorded, and then the infrared heating module is controlled to stop working at a time when a preset radiation time tr passes after the time t 0.

According to the control method provided by the invention, the food material can be ensured to continuously receive the infrared radiation with the temperature of Ti in the preset radiation time tr, so that the food material is fully radiated by ideal infrared light, the fragrance of the food material can be effectively stimulated, and meanwhile, the food taste is better.

Optionally, the cooking apparatus further comprises a bottom temperature sensing module for sensing a bottom temperature of the cooking space, the cooking process of the cooking apparatus further comprises a complementary cooking stage and a stewing stage, when the bottom temperature reaches the third preset temperature T3 in the boiling maintaining stage or the third preset time period T3 in the boiling maintaining stage, the cooking process enters the complementary cooking stage from the boiling maintaining stage, when the bottom temperature reaches the fourth preset time period T4 in the complementary cooking stage or the bottom temperature reaches the fourth preset temperature T4 in the complementary cooking stage, the cooking process enters the stewing stage from the complementary cooking stage,

wherein the preset radiation time period tr is smaller than the sum of the third preset time period t3 and the fourth preset time period t 4.

The long-term infrared radiation causes the surface of the rice to be baked, which is more likely to occur, especially when the moisture in the cooking space is small. According to the control method of the invention, the infrared radiation is stopped at least at the later stage of the stewing stage, so as to prevent the surface layer of the rice from being baked.

Optionally, the preset radiation temperature Ti is [100, 120] DEG C, and/or

The upper limit change rate Tc3 of the temperature is [1,5] DEG C and/or

The value of the lower limit change rate Tc4 of the temperature is [ -5, -1] DEG C, and/or

The second monitoring period tm2 is [1,5] seconds.

According to the control method of the invention, the working parameter setting of the boiling stage is maintained reasonably.

Drawings

The following drawings are included to provide an understanding of the invention and are incorporated in and constitute a part of this specification. The drawings illustrate embodiments of the invention and together with the description serve to explain the principles of the invention.

In the accompanying drawings:

fig. 1 is a sectional view of a cooking appliance according to a preferred embodiment of the present invention;

FIG. 2 is a flowchart of the operation of the cooking appliance shown in FIG. 1;

FIG. 3 is a temperature profile of a cooking process of the cooking appliance shown in FIG. 1; and

fig. 4 is a flowchart of the preferred embodiment of steps S30 and S40 in fig. 2.

Reference numerals illustrate:

30: infrared heating module

35: carbon fiber tube

36: reflection cover

37: glass panel

38: infrared temperature measuring module

70: pot body

71: inner pot

72: heating module

73: bottom temperature sensing module

75: cooking space

80: cover body

100: cooking utensil

Detailed Description

In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art that embodiments of the invention may be practiced without one or more of these details. In other instances, well-known features have not been described in detail in order to avoid obscuring the embodiments of the invention.

In order that the embodiments of the invention may be fully understood, a detailed process will be presented in the following description. It will be apparent that embodiments of the invention may be practiced without limitation to the specific details that are set forth by those skilled in the art.

The invention provides a cooking appliance and a control method thereof.

As shown in fig. 1, in one particular embodiment, a cooking appliance 100 may include a pot 70 and a lid 80. The interior of the pot body 70 is for holding food materials. Generally, the cooker body 70 includes an inner pot 71, and the cooker body 70 may have a cylindrical (or other) receiving portion into which the inner pot 71 may be freely placed or from which the inner pot 71 may be taken out to facilitate cleaning of the inner pot 71. The inner pan 71 is made of a metal material and is constructed as a revolution body formed of a pan wall having an opening and an inner cavity. The capacity of the inner pot 71 is usually 6L or less, and for example, the capacity of the inner pot 71 may be 2L or 4L or the like.

The cover 80 may be pivotally connected to the pot 70 by a pivot shaft for covering the pot 70. When the cover 80 covers the cooker body 70, a cooking space 75 is formed between the cover 80 and the cooker body 70 (inner pot 71).

The cooking appliance 100 further includes a control module (not shown) for implementing cooking control of the cooking appliance 100. The control module may be, for example, a micro-processing unit (Micro Control Unit, MCU for short).

In addition, the cooking appliance 100 may further have a heating module 72 and a bottom temperature sensing module 73. A heating module 72 (e.g., a heating plate, LC electromagnetic heater, etc.) is typically provided at the bottom of the pot body 70 (e.g., below the inner pot 71) for heating the inner pot 71 under the control of the control module, thereby achieving a cooking function. A bottom temperature sensing module 73 (e.g., a temperature sensor) is also typically provided at the bottom of the pot 70 for sensing the bottom temperature Tb of the cooking space 75. The bottom temperature sensing module 73 is connected to the control module of the cooking appliance 100 to feed back the sensed bottom temperature to the control module, so that the control module can achieve more precise control of, for example, the heating module 72, etc., based on temperature information.

The infrared heating module 30 is mounted to the cover 80. The infrared heating module 30 generates infrared rays having a wavelength of 2 to 16 μm during cooking to cook and heat food, thereby making the cooked food fragrant. Specifically, the main heat generating component of the infrared heating module 30 is a carbon fiber tube 35. The infrared heating module 30 is provided at an upper portion thereof with a reflecting cover 36 for reflecting infrared light and heat emitted from the carbon fiber pipe 35 into the inner pot 71, thereby saving energy. The lower portion of the infrared heating module 30 is provided with a light-transmitting glass panel 37 (e.g., a glass-ceramic plate), and the glass panel 37 can protect the infrared heating module 30 while allowing infrared light and heat to pass through and into the inner pot 71. That is, the glass panel 37 is disposed at the cover 80 at a side of the infrared heating module 30 for facing the cooking space, and when the cover 80 is covered, infrared rays emitted from the infrared heating module 30 (the carbon fiber pipe 35) may penetrate the glass panel 37 into the cooking space 75.

The cover 80 is also provided with an infrared temperature measurement module 38. An infrared temperature measurement module 38 is provided at a side of the infrared heating module 30 for facing the cooking space 75 for sensing an infrared radiation temperature of the infrared heating module 30. The infrared thermometry module 38 should be as close to the infrared heating module 30 as possible, preferably at a distance of 0.8-1.5cm (more preferably 1 cm) from the infrared heating module 30. Specifically, the infrared temperature measuring module 38 and the carbon fiber tube 35 are respectively located at two sides of the glass panel 37, that is, the infrared temperature measuring module 38 is located at one side of the glass panel 37 for facing the cooking space 75. The infrared thermometry module 38 is 0.8-1.5cm, more preferably 1cm, from the glass panel. An infrared thermometry module 38 is located in the middle of the glass panel 37 (e.g., in the center of the glass panel). Since the infrared thermometry module 38 is relatively located at the top of the cooking space 75, it is used to sense the top temperature Tt of the cooking space 75, which is the result of the interaction of the infrared heating module 30 and the heating module 72. In the present invention, the position where the infrared thermometry module 38 is located is also referred to as the infrared radiation end, and the top temperature Tt sensed by the infrared thermometry module is referred to as the infrared radiation end temperature.

The infrared heating module 30 and the infrared temperature measuring module 38 are electrically connected with the control module.

It should be noted that although a part of the structure of the cooking appliance is schematically described at this time, these lists are merely exemplary and are not intended as structural limitations on the cooking appliance of the present invention.

A preferred embodiment of a cooking process of the cooking appliance 100 according to the present invention is described below.

Preferably, the cooking process of the cooking appliance 100 includes five cooking stages, in order of a water sucking stage, a rapid heating stage, a boiling maintaining stage, a supplementary cooking stage, and a stewing stage.

As shown in fig. 2, the cooking appliance 100 preferably has the following working steps:

s10, in the water absorption stage, the infrared heating module 30 is enabled to work at a first power P1, and when the temperature of the infrared radiation end reaches a first preset temperature T1, the infrared heating module 30 is enabled to work at a second power P2;

s20, in a rapid heating stage, enabling the infrared heating module 30 to work at a second power P2;

s30, in the stage of maintaining boiling, enabling the temperature of the infrared radiation end to reach and maintain the preset radiation temperature Ti;

s40, in the supplementing cooking stage and the stewing stage, the infrared radiation end temperature is maintained at the preset radiation temperature Ti, and when the duration of the infrared radiation end temperature maintained at the preset radiation temperature Ti reaches the preset radiation duration tr, the infrared heating module 30 is stopped.

In step S10, during the water absorption stage, the heating module 72 heats the rice water in the inner pot 71 to a preset water absorption temperature with a certain power, and continues to absorb water at the temperature for a certain period of time, so that the rice reaches a better water content, thereby being beneficial to preventing the rice from sticking to the pot, and the taste of the rice is better. When the water absorption stage is used for reaching a first preset time period t1, the cooking process enters a rapid heating stage from the water absorption stage.

When food is cooked by infrared rays, there are two key factors to control in order to achieve the desired cooking effect.

One is to generate infrared rays of a specific wavelength band for irradiating foods, for example, infrared rays having a main wavelength of 2 μm to 16 μm. The infrared frequency of the wave band is close to the molecular motion frequency of the food, and the infrared frequency and the molecular motion frequency can generate resonance, so that the infrared of the wave band can activate the molecular activity in the food and promote the motion amplitude of the food, thereby exciting more food aroma. Meanwhile, the molecular movement in the food is aggravated, the food is externally heated from inside to outside, and the taste is more elastic.

Secondly, the longer the time of infrared radiation is, the better the infrared radiation is, because the infrared rays in the wave bands can promote the molecular movement in the food, the longer the time of infrared radiation is, the more the molecular movement is, and the better the infrared radiation effect is.

So after the cooking appliance 100 begins to cook, the control module needs to heat the temperature of the infrared heating module 30 to the desired temperature as soon as possible in order to ensure that the infrared heating module 30 has a long duration of infrared radiation for the food. That is, when cooking enters the water absorption stage, the control module controls the infrared heating module 30 to start operating at the first power P1, and rapidly increases the temperature of the infrared heating module 30. At the same time, the infrared temperature measurement module 38 monitors the temperature of the infrared radiating end. When the temperature of the infrared radiation end reaches the first preset temperature T1, the control module controls the infrared heating module 30 to start working at the second power P2. The first preset temperature T1 may be calculated according to the wien's law of displacement. The wien's law of displacement is one of the basic laws of heat radiation, describing that the product of the temperature of the heating element and the wavelength of the peak of radiation is a constant, i.e., λ×t=b, where λ is the wavelength, T is the kelvin temperature, and b is the wien constant (b= 0.002897m·k). Typically, the first preset temperature T1 has a value in the range of T1. Gtoreq.49℃.

When the temperature of the infrared radiation end reaches the first preset temperature T1, the infrared heating module 30 irradiates the food with infrared rays of a suitable wave band, and the temperature should be stabilized as much as possible. The control module controls the infrared heating module 30 to begin operating at a second power P2, where P2< P1. As shown in fig. 3, this process takes tp and preferably should be done in the water uptake phase, i.e. tp < t1. That is, the first power P1 satisfies that the time taken for the top temperature Tt to reach the first preset temperature T1 is less than the first preset time period T1.

Typically, the first power P1 is 50% -100% of the rated power P of the infrared heating module 30, and the second power P2 is 25% -60% of the rated power P.

In the water absorption stage, the heating power of the heating device 72 is not high because the preset water absorption temperature of the food material is generally not higher than 50 ℃. Moreover, the infrared thermometry module 38 is remote from the heating device 72 and does not rapidly sense the heat emitted by the heating device 72. And infrared thermometry module 38 is closer to infrared heating module 30, the temperature sensed by infrared thermometry module 38 may be considered the temperature of infrared heating module 30.

In step S20, in the rapid heating stage, the heating module 72 operates with a large power to rapidly heat up the food in the inner pot 71, thereby shortening the cooking time. At this stage, the heating module 72 operates at a constant power, and the infrared heating module 30 also maintains the heating power at the second power P2, so that the control module can determine how much food material is based on the rate of temperature rise of the bottom temperature Tb in the inner pan 71, the faster the rate of temperature rise of Tb, the more food material is in quantity, and the slower the rate of temperature rise of Tb, the less food material is in quantity. When the time of the rapid heating stage reaches a second preset time period T2 or the bottom temperature Tb of the rapid heating stage reaches a second preset temperature T2, the cooking process enters a boiling maintaining stage from the rapid heating stage.

In step S30, in the boiling maintenance stage, the heating module 72 maintains the rice water in the inner pot 71 at a boiling temperature with a certain power, gelatinizes the whole rice in the inner pot 71, and evaporates the residual moisture in the inner pot 71. The stage is a key stage of generating aroma of rice, and the temperature of an infrared radiation end needs to be stabilized at an ideal radiation temperature, so that the rice is promoted to generate more flavor organic compounds, and meanwhile, the phenomenon that the flavor organic compounds volatilize in a large amount in the cooking process due to the higher temperature is avoided, and the aroma of the final rice is ensured to be strong. According to the study of the properties of the flavor substances, the preferred value range of the infrared radiation temperature is 100-120 ℃, more preferably 103-108 ℃. In other words, during the maintenance of the boiling phase, it is necessary to maintain the top temperature Tt at 100-120 ℃, more desirably at 103-108 ℃.

In the control method of the cooking appliance according to the present invention, the preset radiation temperature Ti is set in the boiling maintaining stage so that Ti is in the temperature range of 100-120 ℃ and the top temperature Tt is maintained near the preset radiation temperature Ti, so that the top temperature Tt can be ensured to be maintained in the desired temperature range.

In the boiling stage, the rice water is basically in a boiling state and the temperature is stable. Therefore, the temperature of the infrared radiation end is more greatly affected by the heat generation amount of the infrared heating module 30. In this stage, the control of the temperature of the infrared radiation end is achieved mainly by adjusting the operating power of the infrared heating module. Specifically, during the boiling maintenance phase, the control module first controls the top temperature Tt to rise from the first preset temperature T1 to the preset radiation temperature Ti before the control module maintains the top temperature Tt around the preset radiation temperature Ti.

Specifically, as shown in fig. 4, during the maintenance boiling phase, the control module controls the infrared heating module 30 to operate so that the top temperature Tt is raised. The control module obtains the top temperature Tt from the infrared thermometry module 38 every first monitoring period tm1 until the top temperature Tt reaches (is equal to or higher than) the preset radiation temperature Ti. During this temperature rising process, the control module collects a plurality of top temperatures Tt, i.e., tt (1), tt (2), tt (3), … …, and calculates a difference Td1 between the next top temperature Tt (k) and the previous top temperature Tt (k-1). When the difference Td1 is greater than or equal to the temperature rising upper limit change rate Tc1, the control module controls the infrared heating module 30 to reduce the operating power; when the difference Td1 is less than or equal to the temperature increase lower limit change rate Tc2, the control module controls the infrared heating module 30 to increase the operating power. Wherein, td1=Tt (k) -Tt (k-1), k is a natural number greater than 1, and the temperature rise upper limit change rate Tc1 is greater than the temperature rise lower limit change rate Tc2.

In other words, in the heating process of the infrared radiation end, the control module makes the heating rate of the infrared radiation end not too fast, so that the glass panel 37 can be heated relatively slowly, the temperature difference of each part of the glass panel 37 is not too large, and the service life of the glass panel 37 is guaranteed. Meanwhile, the control module enables the temperature rising rate of the infrared radiation end not to be too high, so that the top temperature Tt can reach the preset radiation temperature Ti in time.

Preferably, the temperature increase upper limit change rate Tc1 has a value of [3,5 ]. Degree.C. Preferably, the temperature increase lower limit change rate Tc2 has a value of [0.5,2 ]. Degree.C. Preferably, the first monitoring period tm1 is [1,5] seconds.

It will be appreciated that when the amount of food material is greater, the food material is closer to the infrared heating module 30, and when the amount of food material is less, the food material is farther from the infrared heating module 30. In order to enable the food material to receive the optimal infrared radiation temperature, in the invention, the control module determines a specific value of the preset radiation temperature Ti according to the quantity of the food material, and the value of the preset radiation temperature Ti is reduced along with the increase of the quantity of the food material, so that the food material can always receive the same radiation temperature. For example, when the inner pot space is 4L and the rice amount is 600g, the preset radiation temperature Ti is 103 ℃; when the inner pot space is 4L and the rice amount is 450g, the preset radiation temperature Ti is 107 ℃.

For example, the cooking appliance 100 may previously store the correspondence relationship of the amount of meters and the preset radiation temperature Ti as described above. In the rapid heating stage, the control module can judge the rice amount according to the heating rate of the food material, so that the proper preset radiation temperature Ti can be known in the boiling maintenance stage.

As described above, in the boiling maintenance stage, after the top temperature Tt reaches Ti, the top temperature needs to be maintained near Ti. Specifically, in the boiling maintenance stage, after the top temperature Tt rises to be equal to or higher than the preset radiation temperature Ti, the control module acquires the top temperature Tt from the infrared temperature measurement module 30 every second monitoring period tm2, and calculates a difference Td2 between the top temperature Tt and the preset radiation temperature Ti. When the difference Td2 is greater than or equal to the upper limit change rate of temperature Tc3, the control module controls the infrared heating module 30 to reduce the operating power. When the difference Td2 is less than or equal to the lower limit change rate of temperature Tc4, the control module controls the infrared heating module 30 to increase the operating power. Where td2=tt—ti, the upper limit change rate of the temperature Tc3 is larger than the lower limit change rate Tc4 of Yu Weiwen. In other words, the control module controls the infrared heating module 30 to adjust the power (e.g., by adjusting the duty cycle) so that the top temperature Tt is maintained between ti+tc3 and ti+tc4.

Preferably, the upper limit change rate Tc3 of the temperature is [1,5 ]. Degree.C. Preferably, the lower dimensional temperature limit change rate Tc4 has a value of [ -5, -1 ]. DEG C. Preferably, the second monitoring period tm2 is [1,5] seconds. It can be understood that the upper limit change rate Tc3 and the lower limit change rate Tc4 of the temperature are set in a matched way according to the preset radiation temperature Ti corresponding to different meters, so that Ti+Tc3 is less than or equal to 120 ℃ and Ti+Tc4 is more than or equal to 100 ℃.

In a preferred embodiment, the control module controls the food material to receive the infrared radiation of the Ti temperature for a preset radiation period tr. Specifically, during the boiling maintenance phase, the control module records a time t0 when the top temperature Tt is detected to rise to be equal to or higher than the preset radiation temperature Ti for the first time, and then starts a timer, and controls the infrared heating module 30 to stop working at a time after the time t0 when the preset radiation time tr passes.

The cooking process of the cooking appliance 100 further includes a supplementary cooking stage and a stewing stage. When the use time of the boiling maintaining stage reaches a third preset time period T3 or the bottom temperature of the boiling maintaining stage reaches a third preset temperature T3, the cooking process enters the complementary cooking stage from the boiling maintaining stage. In the supplementary cooking stage, the heating module 72 heats the cooking space for a short time with a large power to finally dry the moisture in the inner pot 71. When the use time of the supplementary cooking stage reaches a fourth preset time period T4 or the bottom temperature of the supplementary cooking stage reaches a fourth preset temperature T4, the cooking process enters the stewing stage from the supplementary cooking stage. In the stewing stage, the heating module 72 adopts smaller power to fully stew the food materials in the inner pot 1. In step S40, in order to enable the food material to receive the relatively stable infrared radiation of the preset radiation time period tr, the sum of the third preset time period t3 and the fourth preset time period t4 is greater than the preset radiation time period tr. In the present invention, the infrared heating module 30 stops operating during the rice stewing process, or at least at a later stage of the rice stewing process, to prevent the infrared heating module 30 from baking the surface of the rice too dry.

According to the control method of the cooking utensil, in the boiling maintaining stage, the temperature of the infrared radiation end is controlled to be kept at an ideal value, so that the flavor substances of food are better excited, the flavor substances are not destroyed, and the user experience is improved.

Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein is for the purpose of describing particular implementations only and is not intended to be limiting of the invention.

The present invention has been described in terms of the above embodiments, but it should be understood that the above embodiments are for purposes of illustration and description only and are not intended to limit the invention to the embodiments described. Those skilled in the art will appreciate that many variations and modifications are possible in light of the teachings of the invention, which variations and modifications are within the scope of the invention as claimed.

Claims (15)

1. A control method of a cooking appliance, a cooking process of the cooking appliance including a maintenance boiling phase, the cooking appliance comprising:

the cooker comprises a cooker body, a cover and a cover, wherein the inside of the cooker body is used for accommodating food materials;

the cover body is used for covering the cooker body, when the cover body covers the cooker body, a cooking space is formed between the cover body and the cooker body, and the cooking space is used for accommodating food materials to be cooked;

the infrared heating module is arranged on the cover body;

the infrared temperature measuring module is arranged on the cover body and used for sensing the top temperature Tt of the cooking space;

the control method is characterized by comprising the following steps: controlling the infrared heating module according to the measurement information fed back by the infrared temperature measuring module, so that the top temperature Tt in the boiling maintaining stage meets the following conditions: the Tt is more than or equal to 100 ℃ and less than or equal to 120 ℃, wherein the infrared temperature measuring module is arranged on one side of the infrared heating module, which is used for facing the cooking space, and is 0.8 cm to 1.5cm away from the infrared heating module.

2. The control method according to claim 1, wherein the infrared temperature measuring module includes a glass panel located at a side of the infrared heating module for facing the cooking space, through which infrared rays emitted from the infrared heating module can penetrate into the cooking space when the cover is closed, and the top temperature Tt is a temperature in the cooking space at a distance of 0.8-1.5cm from the glass panel.

3. The control method according to claim 2, characterized in that the control method further comprises: in the boiling maintaining stage, after the top temperature Tt rises to be equal to or higher than a preset radiation temperature Ti, obtaining the top temperature Tt every a second monitoring period tm2, calculating a difference Td2 between the top temperature Tt and the preset radiation temperature Ti, controlling the infrared heating module to reduce the working power when the difference Td2 is greater than or equal to a dimensional temperature upper limit change rate Tc3, controlling the infrared heating module to increase the working power when the difference Td2 is less than or equal to a dimensional temperature lower limit change rate Tc4,

wherein Td2=Tt-Ti, ti+Tc3 is less than or equal to 120 ℃, ti+Tc4 is more than or equal to 100 ℃, and the upper dimensional temperature limit change rate Tc3 is greater than the lower dimensional temperature limit change rate Tc4.

4. A control method according to claim 3, characterized in that the control method further comprises: the preset radiation temperature Ti is determined according to the amount of the food material, wherein the value of the preset radiation temperature Ti decreases with increasing amount of the food material.

5. The control method according to claim 4, wherein,

the cooking appliance further includes a bottom temperature sensing module for sensing a bottom temperature of the cooking space,

the cooking process of the cooking appliance further comprises a rapid heating stage before the boiling maintaining stage, when the time of the rapid heating stage reaches a second preset time period T2 or the bottom temperature reaches a second preset temperature T2 in the rapid heating stage, the cooking process enters the boiling maintaining stage from the rapid heating stage,

the control method further includes: the amount of food material is determined from a rate of rise of the bottom temperature of the rapid warming phase.

6. The control method according to claim 5, wherein,

the cooking process of the cooking appliance further comprises a water absorption stage before the rapid heating stage, and when the time of the water absorption stage reaches a first preset time period t1, the cooking process enters the rapid heating stage from the water absorption stage

The control method further includes: and in the water absorption stage, controlling the infrared heating module to work with a first power P1, and controlling the infrared heating module to work with a second power P2 when the top temperature Tt reaches a first preset temperature T1, wherein P2 is smaller than P1.

7. The control method according to claim 6, characterized in that the first power P1 is such that the time taken for the top temperature Tt to reach the first preset temperature T1 is less than the first preset time period T1.

8. The control method of claim 6, wherein the infrared heating module is controlled to operate at the second power P2 during the rapid warming phase.

9. The control method of claim 6, wherein the infrared heating module has a rated power P,

the first power P1 is 50% to 100% of the rated power P, and/or the second power P2 is 25% to 60% of the rated power P.

10. The control method according to claim 6, characterized in that the first preset temperature T1 satisfies: t1 is more than or equal to 49 ℃.

11. The control method according to any one of claims 3 to 10, characterized in that the control method further comprises: and in the boiling maintaining stage, controlling the infrared heating module to work so as to enable the top temperature Tt to rise to reach the preset radiation temperature Ti, acquiring the top temperature Tt from the infrared temperature measuring module every a first monitoring duration tm1 and calculating a difference Td1 between the last top temperature Tt (k) and the previous top temperature Tt (k-1) in the rising process of the top temperature Tt, controlling the infrared heating module to reduce the working power when the difference Td1 is larger than or equal to an upper temperature rising limit change rate Tc1, and controlling the infrared heating module to increase the working power when the difference Td1 is smaller than or equal to a lower temperature rising limit change rate Tc2, wherein Td1=Tt (k-1), k is a natural number larger than 1, and the upper temperature rising limit change rate Tc1 is larger than the lower temperature rising limit change rate Tc2.

12. The control method according to claim 11, characterized in that,

the temperature rise upper limit change rate Tc1 has a value of [3,5] DEG C and/or

The temperature-rise lower limit change rate Tc2 has a value of [0.5,2] DEG C, and/or

The first monitoring period tm1 is [1,5] seconds.

13. The control method according to any one of claims 3 to 10, characterized in that the control method further comprises: in the boiling maintaining stage, a time t0 when the top temperature Tt is detected to be equal to or higher than the preset radiation temperature Ti for the first time is recorded, and then the infrared heating module is controlled to stop working at a time when a preset radiation time tr passes after the time t 0.

14. The control method according to claim 13, characterized in that,

the cooking appliance further includes a bottom temperature sensing module for sensing a bottom temperature of the cooking space,

the cooking process of the cooking appliance further comprises a complementary cooking stage and a stewing stage, when the time of the boiling maintaining stage reaches a third preset time period T3 or the bottom temperature of the boiling maintaining stage reaches a third preset temperature T3, the cooking process enters the complementary cooking stage from the boiling maintaining stage, when the time of the complementary cooking stage reaches a fourth preset time period T4 or the bottom temperature of the complementary cooking stage reaches a fourth preset temperature T4, the cooking process enters the stewing stage from the complementary cooking stage,

wherein the preset radiation time period tr is smaller than the sum of the third preset time period t3 and the fourth preset time period t 4.

15. Control method according to any one of claims 3-10, characterized in that,

the preset radiation temperature Ti is 100, 120℃, and/or

The upper limit change rate Tc3 of the temperature is [1,5] DEG C and/or

The value of the lower limit change rate Tc4 of the temperature is [ -5, -1] DEG C, and/or

The second monitoring period tm2 is [1,5] seconds.

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