CN116195889A - Food cooking control method, controller and cooking device - Google Patents

Abstract

The embodiment of the invention provides a food cooking control method, a controller and a cooking device, wherein the method comprises the following steps: obtaining food material types, and obtaining cooking parameters according to the food material types, wherein the cooking parameters comprise soaking temperature and soaking time; acquiring the current mixture temperature, wherein the current mixture temperature is the temperature of a mixture consisting of food materials and water; if the current mixture temperature is not equal to the soaking temperature, heating power is obtained according to the current mixture temperature and the soaking temperature; controlling the cooking device to heat with heating power until the current temperature of the mixture is equal to the soaking temperature; controlling the soaking time of the cooking device to the food materials at the soaking temperature. According to the method, corresponding cooking parameters are obtained through the types of the food materials, so that the food materials can obtain proper water absorption during cooking, and the intelligent degree of the cooking device is improved.

Description

Food cooking control method, controller and cooking device

Technical Field

The embodiment of the invention relates to the technical field of cooking, in particular to a food cooking control method, a controller and a cooking device.

Background

The electric cooker industry has developed over 70 years from birth to the present, and from the original mechanical electric cooker to the present intelligent electric cooker, the functions and the styles of the electric cooker are continuously changed and upgraded. The multifunctional rice cooker is widely applied in daily life, and can be used for cooking, porridge cooking, soup cooking and the like in function, so that the requirements of people on high-rhythm work and life are met.

However, in the case of the rice cooker, when different kinds of rice are cooked, the soaking time and the soaking temperature in the water absorbing stage are the same, resulting in that some kinds of rice are insufficiently or excessively absorbed in the water absorbing stage, and the cooked rice has poor taste.

Disclosure of Invention

The embodiment of the invention aims to provide a food cooking control method, a controller and a cooking device, which can adjust cooking parameters in a water absorption stage according to the type of food, so that the food can obtain proper water absorption capacity at an optimal temperature, and the cooked food has better taste.

In order to solve the technical problems, one technical scheme adopted by the embodiment of the invention is as follows: provided is a food cooking control method applied to a cooking device, the method comprising: obtaining food material types, and obtaining cooking parameters according to the food material types, wherein the cooking parameters comprise soaking temperature and soaking time; acquiring the current mixture temperature, wherein the current mixture temperature is the temperature of a mixture consisting of the food materials and water; if the current mixture temperature is not equal to the soaking temperature, heating power is obtained according to the current mixture temperature and the soaking temperature; controlling the cooking device to heat with the heating power until the current mixture temperature is equal to the soaking temperature; controlling the cooking device to soak the food material for the soaking time at the soaking temperature.

In some embodiments, the heating power is calculated by the following formula:

u(t)＝kp*e(t)+ki*[e(1)+e(2)+…+e(t)]+kd*[e(t)-e(t-1)]；

wherein u (t) is the heating power at time t, e (t) is the difference between the soaking temperature at time t and the current mixture temperature, kp is a proportional coefficient, ki is an integral coefficient, and kd is a differential coefficient.

In some embodiments, the obtaining the current mixture temperature comprises: the current mixture temperature is obtained through an infrared thermal imaging module, and the infrared thermal imaging module is arranged in the cooking device.

In some embodiments, the acquiring the current mixture temperature by the infrared thermal imaging module comprises: acquiring response voltage of the infrared thermal imaging module; acquiring the current ambient temperature; and calculating to obtain the current mixture temperature according to the response voltage and the current environment temperature.

In some embodiments, the current mixture temperature is calculated by the following formula: tobj= (V/(s 5e-10 (1+2e-3 Tamb)) + (Tamb+273.15)/(4));

wherein Tobj is the current mixture temperature, V is the response voltage, s is a calibration coefficient, e is a natural constant, and Tamb is the current ambient temperature.

In some embodiments, the controlling the cooking device to heat at the heating power to the current mixture temperature equal to the soak temperature comprises: acquiring the frequency of a heating power supply, wherein the heating power supply is used for supplying power to the cooking device; acquiring a duty cycle according to the frequency and the heating power; and controlling the on-off of a heating module according to the duty ratio, wherein the heating module is used for heating the mixture.

In some embodiments, the method further comprises: acquiring a device temperature of the cooking device; and determining whether to trigger over-temperature protection according to the temperature of the device.

In some embodiments, before the obtaining the food item category and obtaining the cooking parameter according to the food item category, the method further comprises: and creating a corresponding relation between the food material category and the cooking parameter.

In a second aspect, an embodiment of the present invention further provides a controller, including: at least one processor; and a memory communicatively coupled to the at least one processor; wherein the memory stores instructions executable by the at least one processor to enable the at least one processor to perform the food cooking control method according to any one of the first aspects above.

In a third aspect, embodiments of the present invention also provide a cooking apparatus comprising a controller as described in the second aspect.

In a fourth aspect, embodiments of the present invention also provide a computer-readable storage medium storing computer-executable instructions for causing a computer to perform the method of the first aspect above.

In a fifth aspect, embodiments of the present invention also provide a computer program product comprising a computer program stored on a computer readable storage medium, the computer program comprising program instructions which, when executed by a computer, cause the computer to perform the method as described in the first aspect above.

Compared with the prior art, the invention has the beneficial effects that: unlike the prior art, the embodiment of the invention provides a food cooking control method, a controller and a cooking device, wherein the method comprises the following steps: obtaining food material types, and obtaining cooking parameters according to the food material types, wherein the cooking parameters comprise soaking temperature and soaking time in a water absorption stage; acquiring the current mixture temperature, wherein the current mixture temperature is the temperature of a mixture consisting of food materials and water; if the current mixture temperature is not equal to the soaking temperature, heating power is obtained according to the current mixture temperature and the soaking temperature; controlling the cooking device to heat with heating power until the current temperature of the mixture is equal to the soaking temperature; controlling the soaking time of the cooking device to the food materials at the soaking temperature. According to the method, corresponding cooking parameters are obtained through the types of the food materials, so that the food materials can obtain proper water absorption capacity at the optimal temperature, and the cooked food materials are better in taste.

Drawings

One or more embodiments are illustrated by way of example and not limitation in the figures of the accompanying drawings, in which like references indicate similar elements/modules and steps, and in which the figures do not include the true to scale unless expressly indicated by the contrary reference numerals.

Fig. 1 is a block diagram of a cooking apparatus according to an embodiment of the present invention;

fig. 2 is a schematic structural view of a cooking apparatus according to an embodiment of the present invention;

FIG. 3 is a schematic diagram of a controller according to an embodiment of the present invention;

fig. 4 is a schematic flow chart of a food cooking control method according to an embodiment of the present invention;

FIG. 5 is a partial flow chart of step S20 in FIG. 4;

FIG. 6 is a partial flow chart of step S21 in FIG. 5;

FIG. 7 is a partial flow chart of step S40 in FIG. 4;

fig. 8 is a schematic partial flow chart of a food cooking control method according to an embodiment of the present invention;

fig. 9 is a schematic partial flow chart of another food cooking control method according to an embodiment of the present invention.

Detailed Description

The present invention will be described in detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the present invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications could be made by those skilled in the art without departing from the inventive concept. These are all within the scope of the present invention.

In order to facilitate an understanding of the present application, the present application will be described in more detail below with reference to the accompanying drawings and specific examples. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in the description of the present application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and/or" as used in this specification includes any and all combinations of one or more of the associated listed items.

It should be noted that, if not conflicting, the various features of the embodiments of the present invention may be combined with each other, which are all within the protection scope of the present application. In addition, although functional block division is performed in the device schematic, in some cases, block division may be different from that in the device. Moreover, the words "first," "second," and the like as used herein do not limit the data and order of execution, but merely distinguish between identical or similar items that have substantially the same function and effect.

In a first aspect, embodiments of the present invention provide a cooking apparatus including a controller. The cooking device may be an appliance such as an electric rice cooker or an electric pressure cooker that can cook rice. The controller 10 is configured to provide computing and control capabilities, and execute the cooking control method for food materials according to the embodiment of the present invention, so that when different types of food materials are cooked, the soaking temperature and the soaking time of the water absorption stage can be selected according to the type of food materials, so that the food materials can obtain a proper water absorption amount at the optimal soaking temperature, the cooked food materials have better taste, and the intelligent degree of the cooking device is improved.

In some of these embodiments, referring to fig. 1, a cooking apparatus includes: an infrared thermal imaging module 30 and a heating module 20; the controller 10 is respectively connected with the heating module 20 and the infrared thermal imaging module 30; wherein the heating module 10 is used for heating food materials; the infrared thermal imaging module 30 is used to measure the current mixture temperature. The food material may be, for example, rice, beans, etc.

Specifically, the heating module 10 includes a heating unit and a switching unit, the heating unit may be a resistor, an electric heating wire or any other suitable heating device, and the controller 10 may control the on or off of the switching unit by outputting a control signal to the switching unit, so as to control the working state of the heating unit, thereby controlling the heating power of the heating module 10. The switching unit may be a switch such as a thyristor, a relay, or the like.

Referring to fig. 2, the infrared thermal imaging module 30 is a non-contact temperature sensor, and the infrared thermal imaging module 30 can be installed inside the pot cover, so as to realize non-contact temperature measurement. Compared with a contact sensor, the infrared thermal imaging module 30 or other non-contact temperature measuring sensors are adopted, so that the problem of temperature measuring errors caused by overheat of the bottom of the pot can be avoided, and the accuracy of temperature measurement can be improved. The infrared thermal imaging module 30 may be an infrared thermal imaging sensor.

In some of these embodiments, referring to fig. 1, the cooking apparatus includes a temperature measurement module 40; the controller 10 is further connected to a temperature measuring module 40, and the temperature measuring module 40 is used for obtaining the current ambient temperature and the device temperature of the cooking device.

Specifically, the temperature measurement module 40 includes a first NTC temperature acquisition unit and a second NTC temperature acquisition unit, where the first NTC temperature acquisition unit is used to acquire the current ambient temperature, and the second NTC temperature acquisition unit is used to acquire the device temperature. The first NTC temperature-sensing unit and the second NTC temperature-sensing unit each include an NTC thermistor, and the specific circuit structure thereof may refer to the prior art and is not limited herein. The first NTC temperature pick-up unit may be arranged outside the cooking device, the second NTC temperature pick-up unit may be arranged at the bottom of the cooking device, such as the bottom of a pan, and the device temperature may be the temperature of the bottom of the pan.

In some embodiments, referring to fig. 1, the cooking apparatus includes an interaction module 50, where the interaction module 50 is connected to the controller 10, and the interaction module 50 is configured to obtain a food material category. By arranging the interaction module 50, man-machine interaction can be realized, and the intelligent degree of the cooking device is improved.

In some of these embodiments, referring still to fig. 1, the interaction module 50 includes an input unit 51 and a display unit 52.

Specifically, referring to fig. 2, the input unit 51 includes a first button 511, a second button 512, a third button 513, a fourth button 514, a fifth button 515, and a sixth button 516, wherein the first button 511 is used for entering the next stage and confirmation, the second button 512 and the third button 513 are respectively used for selecting a menu list up or down, the fourth button 514 is used for returning to a menu, the fifth button 515 is used for starting or stopping food cooking, and the sixth button 516 is used for selecting a heat preservation function or canceling a heat preservation function. In this way, the user can display the food material category selection page through the display unit 52 and select the food material category through the key, thereby causing the controller 10 to acquire the food material category. In practical applications, the display unit 52 may be a display device such as an LED display screen or an LCD display screen, and the interaction module 50 may also be a touch display screen.

In some of these embodiments, referring to fig. 1, the interaction module 50 further includes a communication unit 53; the controller 10 is connected to the terminal 100 through the communication unit 53. The communication unit 53 may employ any suitable communication device known in the art. The terminal 100 may be a mobile phone, a computer, a server, etc. In this way, the user may issue a cooking task to the cooking apparatus through the terminal 100, for example, send the food material category to the cooking apparatus, thereby causing the controller 10 to acquire the food material category.

In some of these embodiments, referring to fig. 1, the cooking apparatus includes a pressure module 60; the pressure module 60 is used to detect the internal pressure of the cooking device. The pressure module 60 includes a pressure gauge or other device that can be used to detect pressure within the cooking appliance.

In some embodiments, referring to fig. 2, the cooking apparatus further includes an air vent 70, and the controller 10 is further connected to the air vent 70 such that the controller 10 can maintain the air pressure in the cooking apparatus at a desired value by controlling the opening or closing of the air vent 70 during cooking.

In a second aspect, an embodiment of the present invention further provides a controller 10, please refer to fig. 3, which illustrates a hardware structure of the controller capable of executing the food cooking control method according to any one of the following embodiments. The controller may be the controller shown in fig. 1.

The controller includes: at least one processor 11; and a memory 12 communicatively coupled to the at least one processor 11, one processor 11 being illustrated in fig. 3. The memory 12 stores instructions executable by the at least one processor 11 to enable the at least one processor 11 to perform any one of the following food cooking control methods. The processor 11 and the memory 12 may be connected by a bus or otherwise, for example in fig. 3.

The memory 12 serves as a non-volatile computer-readable storage medium for storing non-volatile software programs, non-volatile computer-executable programs, and modules. The processor 11 executes various functional applications of the server and data processing by running non-volatile software programs, instructions and modules stored in the memory 12, i.e. implements the food cooking control method of the method embodiment described below.

The memory 12 may include a storage program area that may store an operating system, at least one application program required for functions, and a storage data area; the storage data area may store data created according to the use of the pixel correction apparatus, and the like. In addition, memory 12 may include high-speed random access memory, and may also include non-volatile memory, such as at least one magnetic disk storage device, flash memory device, or other non-volatile solid-state storage device. In some of these embodiments, memory 12 optionally includes memory located remotely from processor 11, which may be connected to the cooking appliance via a network. Examples of such networks include, but are not limited to, the internet, intranets, local area networks, mobile communication networks, and combinations thereof.

The one or more modules are stored in the memory 12, which when executed by the one or more processors 11, perform the food cooking control method in any of the method embodiments described below.

The product can execute the method provided by the embodiment of the application, and has the corresponding functional modules and beneficial effects of the execution method. Technical details not described in detail in this embodiment may be found in the methods provided in the embodiments of the present application.

In a third aspect, an embodiment of the present invention provides a food cooking control method, where the control method is applied to a cooking apparatus, referring to fig. 4, and the method includes:

step S10: and obtaining food material types, and obtaining cooking parameters according to the food material types, wherein the cooking parameters comprise soaking temperature and soaking time in a water absorption stage.

The food material may be rice, oatmeal, and the like, which need to be soaked and cooked, and the specific flow of the food material cooking control method is described by taking rice as the food material.

For rice, the rice can be classified into: three major classes of indica rice, polished round-grained rice and glutinous rice; or according to different colors, the color is divided into: white rice, red rice, purple red rice, red glutinous rice, black rice, purple black rice, and the like. The specific food material types can be set according to actual needs, and are not limited herein. For cooking of different kinds of rice, the cooking stages respectively comprise a water absorption stage, a boiling stage, a stewing stage and the like. The water absorption stage aims at soaking rice for a certain time at a soaking temperature, slowly absorbing water of the rice, controlling the water temperature of the rice, and avoiding the gelatinization of rice grains caused by overhigh water temperature of part of the rice, and affecting the water absorption rate, hardness, viscosity, elasticity and the like. The purpose of the boiling stage is to gradually evaporate or absorb the water of the water-rice mixture. The purpose of the stewing stage is to maintain the temperature of the rice. For different types of rice, the soaking temperature is the optimal water absorption temperature corresponding to the different types of rice in the water absorption stage, and the soaking time is the optimal water absorption time corresponding to the different types of rice in the water absorption stage.

The controller 10 may acquire the food material category input by the user through a key or a communication unit in the interaction module 50, or acquire the food material image, determine the food material category after image recognition, and then acquire the soaking temperature and the soaking time according to the food material category.

Step S20: and obtaining the current mixture temperature, wherein the current mixture temperature is the temperature of the mixture consisting of the food material and the water.

If the food material is rice, the current temperature of the mixture is the current temperature of the water-rice mixture.

Step S30: and if the current mixture temperature is not equal to the soaking temperature, acquiring heating power according to the current mixture temperature and the soaking temperature.

And when the current mixture temperature is not equal to the soaking temperature, acquiring heating power according to the current mixture temperature and the soaking temperature. It will be appreciated that if the current mixture temperature is below the soak temperature, the current heating power is increased to increase the current mixture temperature, and if the current mixture temperature is above the soak temperature, the current heating power is decreased, or even the heating module is stopped to decrease the current mixture temperature.

Step S40: controlling the cooking device to heat with the heating power until the current mixture temperature is equal to the soaking temperature.

The controller 10 heats the food material mixture with a heating power such that the current mixture temperature is equal to the soaking temperature.

Step S50: controlling the cooking device to soak the food material for the soaking time at the soaking temperature.

Upon entering the water-absorbing phase, the controller 10 starts a timer to calculate the duration of the water-absorbing phase, and when the duration of the water-absorbing phase reaches the soaking time, the water-absorbing phase is completed, and the next cooking phase can be entered.

According to the food cooking control method provided by the invention, the soaking temperature and the soaking time of the water absorption stage are obtained according to the food category, so that the food can be soaked and absorbed at the optimal water absorption temperature and the optimal water absorption time, the proper water absorption capacity of the food can be obtained at the optimal soaking temperature during cooking, and the intelligent degree of the cooking device is improved.

Specifically, in some of these embodiments, the heating power is calculated by the following formula:

u(t)＝kp*e(t)+ki*[e(1)+e(2)+…+e(t)]+kd*[e(t)-e(t-1)]；

wherein u (t) is the heating power at time t, e (t) is the difference between the soaking temperature at time t and the current mixture temperature, kp is a proportional coefficient, ki is an integral coefficient, and kd is a differential coefficient. The time t may be 1s, 2s, 3s, etc., and the interval between the time t may be 1s, 30s, 1min, etc., it is understood that the smaller the interval between the time t is, the higher the accuracy of the control is. Kp, ki and kd are constants.

In this embodiment, the heating power may be calculated by using a PID algorithm based on the difference between the soaking temperature and the current mixture temperature, wherein the values of kp, ki, kd may be set according to actual needs, which is not limited herein. The output power is dynamically calculated in real time through the PID algorithm, closed-loop control is realized, and the cooking efficiency and the energy utilization efficiency are improved, so that the cooking time and the electricity consumption are saved, and the food material can absorb proper water under the optimal soaking temperature and the optimal soaking time.

In some embodiments, referring to fig. 5, the step S20 includes:

step S21: the current mixture temperature is obtained through an infrared thermal imaging module, and the infrared thermal imaging module is arranged in the cooking device.

Specifically, the controller 10 obtains the current water-rice mixture temperature through the infrared thermal imaging module 30, in this embodiment, the infrared thermal imaging module 30 is adopted to perform non-contact temperature measurement, compared with a contact temperature measurement module, the problem of temperature measurement error caused by overheat of the bottom temperature of the pot can be avoided, and the accuracy of temperature measurement is improved.

In some embodiments, referring to fig. 6, the step S21 includes:

step S211: acquiring response voltage of the infrared thermal imaging module;

step S212: acquiring the current ambient temperature;

step S213: and calculating to obtain the current mixture temperature according to the response voltage and the current environment temperature.

Specifically, the controller 10 obtains a response voltage V through the infrared thermal imaging module 30, the response voltage V characterizing the current mixture temperature sensed by the infrared thermal imaging module 30; meanwhile, the controller 10 acquires the current ambient temperature Tamb through the temperature measuring module 40; next, the controller 10 calculates a current mixture temperature from the response voltage V and the current ambient temperature Tamb. In this embodiment, when the current mixture temperature is calculated, the influence of the current ambient temperature Tamb on the response voltage is also considered, and the response voltage V is compensated by using the current ambient temperature Tamb, so that the accuracy of temperature acquisition can be improved, the compensated value can more truly reflect the actual temperature value of the water-rice mixture, and the control accuracy of the food cooking control method is improved.

Specifically, in some of these embodiments, the current mixture temperature Tobj is calculated according to the following formula:

Tobj＝(V/(s*5e-10*(1+2e-3*Tamb))+(Tamb+273.15)^4)^0.25-273.15；

wherein Tobj is the current mixture temperature, s is a calibration coefficient, e is a natural constant, s is a constant, and specific values thereof can be set according to actual needs without limitation.

In this embodiment, the temperature compensation of the temperature detected by the infrared thermal imaging module 30 by the current ambient temperature Tamb can be realized through the above formula, so that the accuracy of the current mixture temperature acquisition is improved, the compensated value can more truly reflect the actual temperature value of the current mixture, and the accuracy of the control of the food cooking control method is improved.

In some embodiments, referring to fig. 7, the step S40 includes:

step S41: the frequency of a heating power supply is obtained, and the heating power supply is used for supplying power to the cooking device.

Specifically, the heating power supply is an ac power supply. For example, it may be mains supply, and the frequency may be 50Hz, i.e. one cycle waveform (including one positive half cycle waveform and one negative half cycle waveform) is 20ms, then one half cycle waveform (including one positive half cycle waveform or one negative half cycle waveform) is 10ms, the controller 10 may control the signal waveform applied to the heating module 20 by controlling the switching unit, if the controller 10 may change the negative half cycle waveform to the positive half cycle waveform by controlling the switching unit, and then 100 half cycle waveforms are applied to the heating module 20 within 1 s.

Step S42: and acquiring a duty ratio according to the frequency and the heating power.

Specifically, the duty ratio refers to the ratio of the power-on time to the total time in one pulse cycle, for example, the frequency of the heating power is 50Hz, the heating power is 60 (100 half-cycle waveforms in 1 s), and the duty ratio is 60%, that is, the duration of heating by the heating module 20 is 60 half-cycle waveforms in 1s, and the controller 10 controls the heating module 20 not to heat in 40 half-cycle waveforms.

Step S43: and controlling the on-off of a heating module according to the duty ratio, wherein the heating module is used for heating the mixture.

Finally, the on-off of a switch unit connected with the heating module 10 is controlled according to the duty ratio, and the working state of the heating unit is controlled, so that the heating power of the heating module 10 is controlled, closed-loop control is realized, and the cooking efficiency and the energy utilization efficiency are improved. As within 1s, the controller 10 controls the switching unit to conduct for 60 half-cycle waveforms, and another 40 half-cycle waveforms, and the controller 10 controls the switching unit to not conduct.

In some embodiments, referring to fig. 8, the method further comprises:

step S61: acquiring a device temperature of the cooking device;

step S62: and determining whether to trigger over-temperature protection according to the temperature of the device.

Specifically, the controller 10 may acquire the device temperature, such as the temperature of the inner side of the pot wall, through the second NTC temperature acquisition unit, and trigger the over-temperature protection when the device temperature exceeds the first threshold, and not trigger the over-temperature protection when the device temperature does not exceed the second threshold, so as to play a role in protecting during the cooking process, and improve the reliability and safety of the cooking device. The first threshold may be set according to actual needs, which is not limited herein.

In some embodiments, referring to fig. 9, before the obtaining the food material category and obtaining the cooking parameter according to the food material category, the method further includes:

step S11: and creating a corresponding relation between the food material category and the cooking parameter.

The method comprises the steps of obtaining optimal cooking parameters corresponding to different types of food materials under each cooking stage by testing a large number of different types of food materials in advance, and establishing corresponding relation data according to the types of the food materials and the optimal cooking parameters corresponding to the different types of food materials under each cooking stage.

Specifically, since the water absorption amounts of the rice are different at different soaking temperatures and different soaking times, a large number of different types of rice can be tested in advance to obtain the optimal soaking time and optimal soaking temperature of different types of rice in the absorption stage, corresponding relation data is established according to the types of rice and the corresponding optimal soaking time and optimal soaking temperature, and the corresponding relation data is stored in the controller 10 or the server.

Since the correspondence data characterizes the correspondence between the category of the rice and the cooking parameter, the controller 10 may obtain the currently desired cooking parameter according to the category of the rice and the correspondence data after obtaining the category of the rice. The soaking temperature is the optimal water absorption temperature of the rice of the corresponding class in the water absorption stage, and the soaking time is the optimal water absorption time of the rice of the corresponding class in the water absorption stage.

In this embodiment, by creating the correspondence in advance, the controller 10 can quickly obtain the corresponding cooking parameters according to the correspondence and the current food material category.

Embodiments of the present application also provide a non-transitory computer-readable storage medium storing computer-executable instructions that are executed by one or more processors, for example, performing the method steps of fig. 4-9 described above.

Embodiments of the present application also provide a computer program product comprising a computer program stored on a non-transitory computer readable storage medium, the computer program comprising program instructions which, when executed by a computer, cause the computer to perform the method of controlling cooking of food materials in any of the method embodiments described above, for example, to perform the method steps of fig. 4 to 9 described above.

It should be noted that the above-described apparatus embodiments are merely illustrative, and the units described as separate units may or may not be physically separate, and units shown as units may or may not be physical units, may be located in one place, or may be distributed over 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.

From the above description of embodiments, it will be apparent to those skilled in the art that the embodiments may be implemented by means of software plus a general purpose hardware platform, or may be implemented by hardware. Based on such understanding, the foregoing technical solution may be embodied essentially or in a part contributing to the related art in the form of a software product, which may be stored in a computer readable storage medium, such as ROM/RAM, a magnetic disk, an optical disk, etc., including several instructions for executing the method described in each embodiment or some parts of the embodiments with at least one computer device (which may be a personal computer, a server, or a network device, etc.).

Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; the technical features of the above embodiments or in the different embodiments may also be combined within the idea of the invention, the steps may be implemented in any order, and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.

Claims (10)

1. A food cooking control method, characterized by being applied to a cooking device, comprising:

obtaining food material types, and obtaining cooking parameters according to the food material types, wherein the cooking parameters comprise soaking temperature and soaking time;

acquiring the current mixture temperature, wherein the current mixture temperature is the temperature of a mixture consisting of the food materials and water;

if the current mixture temperature is not equal to the soaking temperature, heating power is obtained according to the current mixture temperature and the soaking temperature;

controlling the cooking device to heat with the heating power until the current mixture temperature is equal to the soaking temperature;

controlling the cooking device to soak the food material for the soaking time at the soaking temperature.

2. The food cooking control method according to claim 1, wherein the heating power is calculated by the following formula:

u(t)＝kp*e(t)+ki*[e(1)+e(2)+…+e(t)]+kd*[e(t)-e(t-1)]；

wherein u (t) is the heating power at time t, e (t) is the difference between the soaking temperature at time t and the current mixture temperature, kp is a proportional coefficient, ki is an integral coefficient, and kd is a differential coefficient.

3. The food cooking control method of claim 2, wherein the obtaining the current mixture temperature comprises:

the current mixture temperature is obtained through an infrared thermal imaging module, and the infrared thermal imaging module is arranged in the cooking device.

4. A method of controlling cooking of food materials according to claim 3, wherein the obtaining the current mixture temperature by an infrared thermal imaging module comprises:

acquiring response voltage of the infrared thermal imaging module;

acquiring the current ambient temperature;

and calculating to obtain the current mixture temperature according to the response voltage and the current environment temperature.

5. The food cooking control method of claim 4, wherein the current mixture temperature is calculated by the following formula:

Tobj＝(V/(s*5e-10*(1+2e-3*Tamb))+(Tamb+273.15)^4)^0.25-273.15；

wherein Tobj is the current mixture temperature, V is the response voltage, s is a calibration coefficient, e is a natural constant, and Tamb is the current ambient temperature.

6. The food cooking control method of claim 1, wherein the controlling the cooking device to heat at the heating power to the current mix temperature equal to the soak temperature comprises:

acquiring the frequency of a heating power supply, wherein the heating power supply is used for supplying power to the cooking device;

acquiring a duty cycle according to the frequency and the heating power;

and controlling the on-off of a heating module according to the duty ratio, wherein the heating module is used for heating the mixture.

7. The food cooking control method of claim 1, further comprising:

acquiring a device temperature of the cooking device;

and determining whether to trigger over-temperature protection according to the temperature of the device.

8. The food cooking control method of claim 1, wherein prior to the obtaining a food category and obtaining cooking parameters according to the food category, the method further comprises:

and creating a corresponding relation between the food material category and the cooking parameter.

9. A controller, the controller comprising:

at least one processor; and

a memory communicatively coupled to the at least one processor; wherein,,

the memory stores instructions executable by the at least one processor to enable the at least one processor to perform the food cooking control method of any one of claims 1-8.

10. A cooking device comprising the controller of claim 9.

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