WO2017049635A1 - 电饭煲 - Google Patents

电饭煲 Download PDF

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Publication number
WO2017049635A1
WO2017049635A1 PCT/CN2015/090831 CN2015090831W WO2017049635A1 WO 2017049635 A1 WO2017049635 A1 WO 2017049635A1 CN 2015090831 W CN2015090831 W CN 2015090831W WO 2017049635 A1 WO2017049635 A1 WO 2017049635A1
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WO
WIPO (PCT)
Prior art keywords
pressure
pressure relief
temperature
bumping
cooking chamber
Prior art date
Application number
PCT/CN2015/090831
Other languages
English (en)
French (fr)
Inventor
龚圆杰
林毅
詹兴
黄韦铭
梁志佳
罗志晓
李新宇
黄宇华
Original Assignee
佛山市顺德区美的电热电器制造有限公司
美的集团股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 佛山市顺德区美的电热电器制造有限公司, 美的集团股份有限公司 filed Critical 佛山市顺德区美的电热电器制造有限公司
Priority to PCT/CN2015/090831 priority Critical patent/WO2017049635A1/zh
Publication of WO2017049635A1 publication Critical patent/WO2017049635A1/zh

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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
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/09—Safety devices

Definitions

  • the present invention relates to the field of cooking equipment, and more particularly to a rice cooker.
  • the surface of the rice grain begins to gelatinize and become sticky, and the rice grain and the rice grain will bond together to form a rice cluster, due to the rice
  • the heat conduction performance is far lower than the heat conduction performance of water, so that the agglomerated rice grains will hinder the heat transfer to the whole pot of rice evenly, so that the rice grains wrapped in the middle of the rice group may not be completely gelatinized because of the inability to absorb water.
  • the rice in the rice cooker is unevenly heated due to the upper and lower layers, so that the degree of gelatinization of the rice in different positions in the rice cooker is also inconsistent, which causes the rice in some places to be excessively gelatinized and deteriorated, and in some places, the rice is not completely eliminated.
  • Gelatinization leads to a great difference in the maturity of the whole pot of rice, which affects the taste of the rice.
  • the present invention aims to solve at least one of the technical problems existing in the prior art. To this end, the present invention provides a rice cooker which has a good cooking effect.
  • a rice cooker includes: a cartridge body defining a cooking chamber; a lid which is openably closably provided on the cartridge body to open or close the cooking chamber, the crucible an exhaust port formed on the cover; a heating means for heating said cooking cavity; for the absolute vapor pressure of the cooking chamber to maintain a pressure relief device rated amount or less of P, the pressure relief device is provided said exhaust port, said pressure relief means is configured such that when the detected temperature of the decoction chamber is raised to the cooking temperature T bumping bumping and / or the cooking chamber to the absolute vapor pressure rises bumping When the pressure P is suddenly boiling and/or the relative vapor pressure in the cooking chamber is greater than the first set pressure of the pressure relief device, the pressure relief device opens the exhaust port to cause the soup solution in the cooking chamber bumping, wherein: T bumping ⁇ T boil, bumping P ⁇ P amount, T is the boiling point of the cooking chamber decoction boiling temperature of the pressure P at the rated amount.
  • the rice cooker of the present invention by providing the pressure relief device, it is possible to control both the boiling phase of the rice cooking and the boiling phase before the boiling phase is achieved, thereby effectively breaking up the rice in the cooking cavity during the boiling phase and improving the water absorption of the rice. Uniformity and heat efficiency make each grain well water-gelatinized, improve the consistency and uniformity of rice gelatinization, and optimize the taste of rice.
  • bumping the bumping temperature T satisfy the relationship: T bumping boiling -5 °C ⁇ T ⁇ T boiling -1 °C.
  • the pressure relief device is configured to detect when the temperature of the cooking cavity of the decoction is increased to discharge the exhaust gas temperature T and / or absolute pressure of the steam cooking chamber to increase the discharge when the discharge gas pressure P and / or relative pressure of the steam within the cooking cavity is greater than a second set pressure of the pressure relief device, said pressure relief means opens the exhaust port to discharge the cold air, wherein, T rows ⁇ Tbump , P row ⁇ Pbump , the second set pressure is less than the first set pressure.
  • the pressure relief device is configured such that when the temperature of the cooking cavity decoction was raised to the boiling temperature of boiling T and / or absolute pressure of the steam raised to the cooking chamber when the amount of P rated pressure, the boiling soup was maintained continuously until boil dry at the nominal pressure P amount.
  • the pressure relief device includes: detection means for detecting a temperature of the soup solution in the cooking chamber and/or an absolute vapor pressure in the cooking chamber; and for making the cooking chamber absolute vapor pressure P is maintained at the nominal amount of the following first pressure relief assembly, when said detecting means detects the temperature of the cooking chamber decoction was raised to the temperature T bumping bumping and / or the absolute vapor pressure within the cooking cavity is increased to a pressure P bumping the bumping, the first pressure relief assembly forcibly exhaust the cooking cavity such that said cooking chamber decoction bumping.
  • the detecting device is a temperature sensor provided on the lid and in communication with gas in the cooking chamber to indirectly detect the temperature of the soup.
  • the first pressure relief assembly includes: a first pressure limiting valve and a first pressure relief mechanism, the first pressure relief mechanism comprising: a first motor; and a first cam, the first The first pressure limiting valve opens or closes the exhaust port during rotation of the cam by the first motor and configured to rotate.
  • the flip cover has an arcuate slideway
  • the exhaust port extends through a bottom end of the arcuate slide
  • the first pressure limiting valve is slidably disposed on the arc And sliding on the slide rail to close the exhaust port
  • the first pressure relief mechanism is configured to drive the first pressure limiting valve to slide upward along the curved slide to open the row a port, the first pressure limiting valve sliding upward along the arcuate slide to open the exhaust port when the long shaft end of the first cam pushes the first pressure limiting valve.
  • the first pressure relief assembly further includes: a linkage assembly disposed between the first pressure relief mechanism and the first pressure limiting valve, the first cam passing through the connection The moving assembly pushes the first pressure limiting valve to open the exhaust port.
  • the linkage assembly includes: an elastic seal disposed between the first pressure relief mechanism and the exhaust port to connect the first pressure relief mechanism with The exhaust port is isolated; and the linkage member is operatively coupled between the first pressure relief mechanism and the seal.
  • the first pressure limiting valve is a sphere.
  • the first pressure limiting valve is vertically movable above the exhaust port, and when the long axis end of the first cam pushes the first pressure limiting valve A pressure limiting valve is moved down to close the exhaust port.
  • the first pressure relief assembly further includes: a return elastic member configured to drive the short-axis end of the first cam to drive the first pressure-limiting valve The first pressure limiting valve is moved up to open the exhaust port.
  • the pressure relief device comprises: setting a second adjustable pressure relief assembly, and when the temperature of the cooking soup liquid chamber is raised to a temperature T bumping bumping and / or the cooking cavity absolute pressure within the vapor rises to the bumping bumping pressure P, the relative vapor pressure within the cooking cavity is greater than the first set pressure, a top opening of the second pressure relief assembly so that the wastegate The soup in the cooking cavity is boiled.
  • the second pressure relief assembly includes: a second retractable pressure limiting valve and a second pressure relief mechanism,
  • the second pressure relief mechanism is configured to compress the second pressure limiting valve such that the second pressure limiting valve is pressed against the exhaust port with an adjustable set pressure.
  • the second pressure limiting valve includes: a first pressure limiting rod and a second pressure limiting rod that are vertically spaced apart; and an elastic member that is telescopically coupled to the first Between the pressure limiting rod and the second pressure limiting rod.
  • the elastic member is a compression spring.
  • the second pressure relief mechanism includes: a lever member pivotally disposed on the flip cover; and a power end of the lever member for driving the a power end rotating power assembly; a push rod disposed at a resistance end of the lever member to be driven up and down by the resistance end, wherein the push rod is used to compress the second pressure limiting valve.
  • the power assembly includes: a second motor; a driving gear driven by the second motor to be rotatably provided on the flip cover; and a driven gear,
  • a driven gear is provided on the power end and meshes with the driving gear to drive the lever member to rotate by the rotation of the driving gear.
  • 1 is a rice cooking control temperature and pressure curve of a rice cooker according to an embodiment of the present invention
  • FIG. 2 is a schematic view of a pressure relief device according to an example 1 of the first embodiment of the present invention, in which the exhaust port is closed;
  • FIG 3 is a schematic view of the pressure relief device shown in Figure 2, in which the exhaust port is opened;
  • Example 4 is a schematic view of a pressure relief device according to Example 2 of the first embodiment of the present invention, in which the exhaust port is closed;
  • FIG 5 is a schematic view of the pressure relief device shown in Figure 4, in which the exhaust port is opened;
  • Figure 6 is a schematic view of a pressure relief device according to a second embodiment of the present invention.
  • Fig. 7 is a partial enlarged view of Fig. 6.
  • 100 a lid; 101: a cover; 102: a curved slide; 103: an exhaust port;
  • first pressure relief mechanism A 121: first motor A; 122: first cam A;
  • first pressure limiting valve B 211: sealing member; 212: baffle;
  • first pressure relief mechanism B 221: first motor B; 222: first cam B;
  • 311 a first pressure limiting rod
  • 312 a second pressure limiting rod
  • 313 an elastic member
  • 321 lever member; 3211: fulcrum;
  • S1 preheating stage
  • S2 water absorption stage
  • S3 heating stage
  • S31 exhaust air process
  • S4 sudden boiling stage
  • S5 boiling stage
  • S6 risotto stage
  • S7 heat preservation stage.
  • a rice cooker As shown in FIGS. 2-7, a rice cooker according to an embodiment of the present invention includes a carcass, a lid 100, a heating device, and a pressure relief device 200.
  • the cooking chamber is defined in the crucible body, and the lid 100 is openably and closably disposed on the crucible body to open or close the cooking chamber, and the heating device is used for heating the cooking chamber.
  • the corpus callosum may include an inner corpus callosum and an outer corpus callosum, the inner corpus callosum being disposed in the outer iliac crest, the outer corpus callosum being supported outside the inner iliac crest, the inner iliac body defining a cooking cavity for accommodating the foodstuff, and the clamshell cover 100 may be hinged and hinged
  • the bodies are pivotally connected such that the flip cover 100 can freely rotate about the axis of the tail end of the carcass, and the heating means can be a heating plate or the like for converting electrical energy into thermal energy to heat the cooking cavity.
  • Pot cover 100 is formed with an exhaust port 103, a pressure relief device 200 is provided at the exhaust port 103, a pressure relief device on the one hand configured for absolute vapor pressure within the cooking cavity 200 is maintained at the nominal amount of the pressure P, vent The pressure device 200 is on the other hand configured to cause the soup solution in the cooking chamber to boil before the boiling phase.
  • the pressure relief device 200 is configured to maintain the absolute vapor pressure in the cooking chamber below the rated pressure P amount
  • the cooking chamber when the absolute steam pressure in the cooking chamber is greater than the rated pressure P amount can drive the steam in the pressure relief device 200 opens the exhaust port 103 to achieve an exhaust pressure relief, so as to ensure the absolute vapor pressure within the cooking cavity is always less than the pressure P equal to the rated amount.
  • "soup liquid to the pressure relief device 200 is configured so that the cooking chamber for bumping occurs before the boiling stage" can be understood as follows: when the detected temperature decoction chamber is raised to the cooking temperature T bumping bumping, and when / or absolute pressure of the steam within the cooking cavity is increased to a pressure P bumping bumping, and / or relative vapor pressure within the cooking cavity is greater than a first set pressure of the pressure relief device 200, the pressure relief device opens the exhaust port 103 to 200 The soup in the cooking chamber is boiled.
  • the pressure relief device 200 when the relative vapor pressure in the cooking chamber is greater than the first set pressure of the pressure relief device 200 (eg, the first set pressure may be slightly less than 0.2) At the pressure value of atm, the pressure relief device 200 is forced to open the exhaust port 103 for exhaust pressure relief.
  • relative vapor pressure in the cooking chamber herein is understood to mean that the absolute vapor pressure P 0 in the cooking chamber overcomes the gas pressure P 1 outside the rice cooker (for example, 1 atm standard atmospheric pressure) and the pressure relief device 200
  • the absolute vapor pressure in the cooking chamber is 1.2 atm
  • T bumping ⁇ T boil preferably, T bumping boiling -5 °C ⁇ T ⁇ T boiling -1 deg.] C
  • bumping P ⁇ P places where, T is the boiling soup was rated cooking chamber pressure condition amount P at the boiling temperature, that is, when the absolute pressure of the steam within the cooking cavity pressure P reaches the rated amount, within the cooking cavity from boiling soup liquid boiling at a boiling temperature T P scale rated pressure conditions, wherein, preferably, the nominal The pressure P amount is greater than one standard atmospheric pressure, that is, the P amount is >1 atm.
  • the present invention is not limited cooker according to embodiments of the present invention can also be applied in other special circumstances, for example, can also be applied on the plateau, this time, the amount of the nominal pressure P is greater than the standard pressure plateau.
  • the exhaust pressure relief lags, as the temperature of the soup solution in the current cooking chamber (eg, 103 ° C as shown in FIG. 1) is higher than the current pressure after the pressure reduction (eg, 1.0 atm as shown in FIG. 1).
  • the boiling point of the soup for example, 100 ° C
  • stirring to churn to break up the agglomerated rice mass in the cooking cavity to promote the uniformity of water absorption and uniformity of heating.
  • the pressure relief device 200 by providing the pressure relief device 200, it is possible to control both the boiling phase of cooking and the boiling phase before the boiling phase is achieved, thereby effectively breaking up the agglomerated rice in the cooking cavity during the sudden boiling phase, improving The uniformity of water absorption and the heat efficiency of rice make each rice well water-gelatinized, improve the consistency and uniformity of rice gelatinization, and optimize the taste of rice.
  • the pressure relief device 200 is configured such that when the detected temperature of the cooking soup liquid chamber is raised to discharge the exhaust gas temperature T and / or absolute pressure of the steam within the cooking cavity to discharge pressure P is increased When the relative pressure of the steam in the row and/or the cooking chamber is greater than the second set pressure of the pressure relief device 200, the pressure relief device 200 opens the exhaust port 103 to implement the exhaust air process, wherein the T row ⁇ Tbump , P row ⁇ Pbumping , the second set pressure is less than the first set pressure.
  • the pressure relief device 200 forcibly opens the exhaust port 103 to perform exhaust gas pressure relief to realize the exhaust air cooling process.
  • the pressure relief device 200 when the relative pressure of the steam in the cooking chamber is greater than the second set pressure of the pressure relief device 200, the pressure relief device 200 is forced to open the exhaust port. 103 exhaust gas pressure relief to achieve the exhaust air process.
  • the present invention is not limited thereto.
  • the pressure relief device when the pressure relief device includes the detecting device, the pressure relief device can also detect the temperature of the soup liquid in the cooking chamber and/or the absolute vapor pressure in the cooking chamber. Forced to open the exhaust port to achieve the exhaust air process.
  • the pressure relief device is configured such that when the cooking chamber temperature is raised to the boiling soup liquid boiling temperature T and / or absolute pressure of the steam within the cooking cavity 200 is increased to the rated amount of the pressure P, so that maintain continuous boiling soup liquid to boil dry at rated pressure P amount. That is, when bumping phase is complete, the soup liquid under pressure P nominal amount conditions to continue boiling boiling boiling temperature T, in other words, the soup was boiling stage will no longer be bumping up. Therefore, since the surface of the rice grains has been gelatinized after the boiling, the later soup will be less and less, and if it is further boiled, the distribution of the rice in the cooking cavity will be uneven, resulting in uneven hardness of the rice, and finally cooking. The rice will also become uneven and affect the taste.
  • the rice after the rice after bumping boiling continued at high temperatures T boiling, the rice will be more easily formed uniformly distributed "grotto", so that the bottom of the cooking cavity by heat "grotto" upload upper rice, thereby The upper and lower layers of the rice are uniformly heated, in other words, if the boiling continues, the distribution of the cavities is likely to be uneven, thereby further causing the rice to be soft and hard.
  • the pressure relief device 200 includes a detection device 2011 and a first pressure relief assembly 2012, wherein the detection device 2011 is configured to detect the temperature of the soup solution in the cooking chamber and/or the absolute vapor pressure within the cooking chamber, for example,
  • the detecting device 2011 may be a pressure sensor for detecting the absolute vapor pressure in the cooking chamber, and the detecting device 2011 may also be a temperature sensor for directly or indirectly detecting the temperature of the soup liquid (for example, rice soup) in the cooking chamber, the detecting device 2011 It can also be a temperature and pressure sensor that integrates the dual functions of pressure detection and temperature detection.
  • the detecting device 2011 can be mounted on the flip cover 100 for convenient installation.
  • the temperature sensor is mounted on the flip cover 100 and communicates with the gas in the cooking chamber to indirectly detect the soup liquid. temperature.
  • the temperature sensor is mounted on the flip cover 100, and the upper end of the temperature sensor is embedded in the flip cover 100, and the lower end of the temperature sensor passes downwardly out of the flip cover 100 and the gas at the top of the cooking chamber Contact to directly detect the temperature of the gas in the cooking chamber, thereby indirectly obtaining the temperature of the liquid in the cooking chamber.
  • the temperature of the soup solution in the cooking chamber can be indirectly derived by the temperature difference between the upper and lower layers in the cooking chamber (as described below).
  • a first pressure relief assembly 2012 within the cooking cavity for the absolute vapor pressure is maintained at the nominal amount of the pressure P, in particular, when the soup liquid temperature detecting means 2011 detects the cooking chamber temperature T is raised to bumping the bumping and / or absolute vapor pressure within the cooking cavity is increased to a pressure P bumping bumping, a first pressure relief assembly 2012 such that the exhaust gas forced cooking cavity of cooking soup liquid chamber bumping.
  • the first pressure relief assembly 2012 is pressed against the exhaust port 103 with a fixed, non-adjustable preset pressure (such as the gravity of the first pressure limiting valve A11 shown in FIG. 3) when the absolute steam in the cooking chamber
  • a fixed, non-adjustable preset pressure such as the gravity of the first pressure limiting valve A11 shown in FIG. 3
  • the relative vapor pressure within the cooking chamber is just greater than the preset pressure, such as 0.3 atm as shown in Figure 1
  • the first pressure relief assembly 2012 (such as the first pressure limiting valve A12 or the first pressure limiting valve B21 described below) can be opened, that is, the first pressure relief assembly 2012 is forced to open the exhaust port 103.
  • the exhaust pressure relief is achieved such that the absolute vapor pressure within the cooking chamber is always maintained below the rated pressure (e.g., 1.3 atm as shown in Figure 1).
  • the first pressure limiting valve B21 can control the first pressure limiting valve B21 by the information detected by the detecting device 2011 because the preset pressure is not applied by its own gravity. The switch is moved so that the absolute vapor pressure in the cooking chamber is always below the rated pressure.
  • the first pressure relief component 2012 since the preset pressure of the first pressure relief component 2012 is fixed and unregulated, when the absolute steam pressure in the cooking cavity is less than the rated pressure, if it is desired to open the exhaust port 103, the first pressure relief component 2012 needs to be manipulated. Acting to forcibly open the exhaust port 103, for example, controlling the first pressure relief mechanism A12 (or the first pressure relief mechanism B22) described below to open the first pressure limiting valve A11 (or the first pressure limiting valve B21) to the exhaust port 103.
  • the first pressure relief assembly 2012 includes: a first pressure limiting valve (such as the first pressure limiting valve A11 or the first pressure limiting valve B21 described below) and a first pressure relief mechanism (such as the first pressure relief mechanism described below) A12 or first pressure relief mechanism B22), the first pressure relief mechanism includes a first motor (such as the first motor A121 or the first motor B221 described below) and a first cam (such as the first cam A122 described below or a first cam B222), wherein the first motor has a first output shaft, the first cam is mounted on the first output shaft to drive rotation by the first motor, and the first cam is driven by the first motor to rotate and is configured to rotate
  • the middle drive causes the first pressure limiting valve to open or close the exhaust port 103.
  • the opening and closing operation of the first pressure limiting valve can be quietly controlled, so that the user does not have working noise in the rice cooker during the cooking process using the rice cooker.
  • the use comfort of the rice cooker is improved, making the rice cooker more suitable for home use.
  • the flip cover 100 has an arcuate slide 102, the exhaust port 103 extends through the bottom end of the arcuate slide 102, and the first pressure limiting valve A11 (e.g., a ball) is slidably disposed at The curved chute 102 and often resists the exhaust port 103 to close the exhaust port 103.
  • the flip cover 100 may include an outer cover and a cover 101.
  • the cover 101 is disposed at the bottom of the outer cover, and the first pressure relief assembly 2012 may be disposed between the outer cover and the cover 101, and the center of the cover 101
  • the lowermost end of the track 102 communicates with the cooking chamber and a space above the cover plate 101 and communicating with the outside of the rice cooker.
  • the first pressure relief mechanism A12 is configured to drive the first pressure limiting valve A11 to slide upward along the curved slide channel 102 to open the air outlet 103.
  • the first pressure relief component 2012 may further include a first pressure relief component 2012.
  • the interlocking component 13 may include an elastic sealing member 131 and a linking member 132.
  • the sealing member 131 is disposed between the first pressure releasing mechanism A12 and the exhaust port 103 to connect the first pressure releasing mechanism A12 and the exhaust port 103.
  • the isolation member 132 is operatively coupled between the first pressure relief mechanism A12 and the seal member 131. Thereby, the high temperature steam discharged from the exhaust port 103 can be effectively prevented from damaging the first pressure relief mechanism A12 by providing the sealing member 131, and the reliability of the operation of the first pressure relief mechanism A12 is improved.
  • the linking member 132 is disposed between the first cam A122 and the first pressure limiting valve A11, and the first motor A121 drives the first cam A122 to rotate, and the outer peripheral surface of the first cam A122
  • the linking member 132 can be translated in the left-right direction by pushing the left end surface of the linking member 132, and when the first cam A122 is rotated to the outer peripheral surface of the long-axis end thereof in contact with the linking member 132 (as shown in FIG. 3), The moving member 132 moves toward the first pressure limiting valve A11 to push the first pressure limiting valve A11 to slide upward along the curved chute 102 to open the exhaust port 103 when the first cam A122 is rotated to the outer peripheral surface of the short axis end thereof.
  • the linking member 132 When the linking member 132 is in contact (as shown in FIG. 2), the linking member 132 is no longer subjected to the thrust to the right, thereby releasing the thrust to the first pressure limiting valve A11, and the first pressure limiting valve A11 can be under the action of gravity. Slide down to close the exhaust port 103. Thereby, the structure of the first pressure relief mechanism is simple, easy to implement and control.
  • the first pressure relief mechanism includes a first motor B221 (eg, a stepping motor) and a first cam B222.
  • the first motor B221 has a first output shaft, and the first cam B222 is mounted on the first An output shaft is driven to rotate by the first motor B221, and the first pressure limiting valve B21 is vertically movable above the exhaust port 103.
  • the first pressure limiting valve B21 includes a vertically disposed sealing member 211 and a horizontally disposed baffle 212 fixed above the sealing member 211, and the baffle 212 may be configured as a stepped plate to improve Compact assembly.
  • the outer peripheral surface of the first cam B222 directly or indirectly abuts against the sealing member 211.
  • the outer end surface of the first cam B222 may directly abut against the upper end surface of the baffle 212, thereby indirectly abutting against the sealing member 211.
  • the sealing member 211 is moved downward by the baffle 212 to close
  • the exhaust port 103 (as shown in FIG. 4), when the outer peripheral surface of the short axis of the first cam B222 stops against the baffle 212, the sealing member 211 is no longer pushed down, so that the exhaust port 103 can be opened. (as shown in Figure 5).
  • the first pressure relief assembly 2012 further includes a return elastic member 23 configured to drive the first pressure limiting valve B21 to move upward when the short shaft end of the first cam B222 pushes the first pressure limiting valve B21.
  • the exhaust port 103 is opened.
  • the return elastic member 23 is retractable in the up and down direction, and the upper and lower ends of the return elastic member 23 respectively abut against the lower end surface of the baffle 212 and the upper end surface of a portion of the cover plate 101, and the elastic elasticity is restored.
  • the member 23 is configured to be compressed as shown when the outer peripheral surface of the long axis of the first cam B222 is stopped against the sealing member 211 as shown in FIG.
  • the pressure relief device 200 includes a second pressure relief assembly 202 that is adjustable in pressure. That is, the pressure applied by the second pressure relief assembly 202 other than gravity to impede the vapor discharge in the cooking chamber is adjustable.
  • the adjustment of the set pressure of the second pressure relief assembly 202 can be achieved by adjusting the rotation angle of the second motor 3221 described below, for example, when the rotation angle of the second motor 3221 is adjusted to be large (for example, 10 turns)
  • the set pressure of the second pressure relief assembly 202 is large, and when the rotation angle of the second motor 3221 is adjusted to be small (for example, 5 turns), the set pressure of the second pressure relief assembly 202 is small.
  • the rice cooking process of the rice cooker can be better controlled.
  • the relative vapor pressure within the cooking cavity is greater than a first set pressure
  • the exhaust pressure is released to cause the soup liquid in the cooking cavity to boil.
  • the setpoint pressure P may be a relative amount of vapor within the cooking cavity reaches the second pressure relief assembly within the cooking cavity during a third preset pressure 202 Absolute vapor pressure (e.g., 1.3 atm as shown in Figure 1), wherein the third set pressure is greater than the first set pressure.
  • the second pressure relief assembly 202 includes: a second pressure limiting valve 31 and a second pressure relief mechanism 32, and a second pressure relief mechanism 32 for compressing the second pressure limiting valve 31 to make the second
  • the pressure limiting valve 31 is pressed against the exhaust port 103 with an adjustable set pressure.
  • the second pressure relief mechanism 32 can compress and release the second pressure limiting valve 31, and can have an elastic force when the second pressure limiting valve 31 is compressed to close the exhaust port by the elastic force thereof.
  • the exhaust port 103 can be opened only when the relative steam pressure in the cooking chamber is greater than the abutting pressure (ie, the set pressure); when the second pressure limiting valve 31 is released, there is no elastic force (ie, the set pressure is Zero), the exhaust port 103 can be opened as long as the relative steam pressure in the cooking chamber is greater than zero.
  • the second pressure limiting valve 31 is generally not compressed to the limit state, that is, the first pressure limiting rod 311 and the following The second pressure limiting rod 312 is not in contact.
  • the second pressure limiting valve 31 can be pressed against the exhaust port 103 by a predetermined pressure in the form of elastic force.
  • the relative steam pressure in the cooking chamber is greater than the set pressure in the form of elastic force.
  • At least a portion of the second pressure limiting valve 31 that is pressed against the exhaust port 103 can be opened to perform an active exhaust pressure relief operation.
  • the opening and closing of the exhaust port 103 can be realized by controlling the cooperation of the second pressure relief mechanism 32 and the second pressure limiting valve 31, and the adjustment of the set pressure can be realized by adjusting the second pressure relief mechanism 32, thereby Conveniently control the cooking process of the rice cooker.
  • the second pressure limiting valve 31 may include: a first pressure limiting rod 311 and a second pressure limiting rod 312 which are arranged at upper and lower intervals and are telescopically connected to the first pressure limiting rod 311 and the second pressure limiting rod 312 Between the elastic members 313.
  • the first pressure limiting rod 311 and the second pressure limiting rod 312 are spaced apart from each other.
  • the elastic member 313 is telescopically connected between the first pressure limiting rod 311 and the second pressure limiting rod 312 to limit the first pressure limit.
  • the rod 311 and the second pressure limiting rod 312 are bounced away from each other, such that when at least one of the first pressure limiting rod 311 and the second pressure limiting rod 312 is moved toward each other, the elastic member 313 is Compression to achieve compression of the second pressure limiting valve 31, when the pushing force exerted on the first pressure limiting rod 311 is removed, the elastic member 313 can restore the first pressure limiting rod 311 and the second pressure limiting rod 312, thereby The release elongation of the second pressure limiting valve 31 is achieved.
  • the second pressure limiting valve 31 can fall on the exhaust port 103 at the initial stage of operation, and after the second pressure relief mechanism 32 is activated, the first pressure limiting rod 311 can be pushed downward to compress the elastic member 313, and the second The pressure limiting rod 312 presses the exhaust port 103 under the elastic force of the elastic member 313, so that the elastic force can be regarded as the set pressure of the second pressure releasing assembly 202, when the relative steam pressure in the cooking chamber is greater than the elastic force.
  • the steam pressure in the cooking chamber can slightly push up the second pressure limiting rod 312 to continue the compression of the elastic member 313, thereby achieving the effect of exhaust pressure relief.
  • the resilient member 313 can be a compression spring to facilitate processing and installation.
  • the first A pressure limiting rod 311 includes a horizontally disposed first end plate and a vertically disposed first vertical rod, the first vertical rod is penetrated and connected to the first end plate, and the second pressure limiting rod 312 includes a horizontally disposed second end plate And a second vertical rod disposed vertically, the second vertical rod is penetrated and connected to the second end plate, and during the installation, the compression spring can be sleeved on the portion of the first vertical rod below the first end plate and The second vertical rod is located on a portion above the second end plate, and connects the upper end of the compression spring to the first end plate and the lower end of the compression spring to the second end plate.
  • the present invention is not limited thereto, and the elastic member 313 may not be a compression spring, and may be, for example, a spiral rubber pad or the like.
  • the number of compression springs and the connection method are not limited thereto, and may be set according to actual requirements.
  • the second pressure relief mechanism 32 includes a lever member 321, a power assembly 322, and a push rod 323, wherein the fulcrum 3211 of the lever member 321 is pivotally disposed on the flip cover 100, and the power assembly 322 is disposed at The power end of the lever member 321 (for example, the right end shown in FIG. 7) is rotated at the power end for driving the lever member 321, and the push rod 323 is provided at the resistance end of the lever member 321 to be formed by the resistance end (for example, as shown in FIG.
  • the rotational drive of the left end realizes up and down movement, that is, the pivotal movement of the lever member 321 can be converted into the up and down movement of the push rod 323, so that the push rod 323 can achieve compression of the second pressure limiting valve 31 by moving up and down, Release effect.
  • the structure of the second pressure relief mechanism 32 is simple and easy to implement.
  • the upper end of the push rod 323 may be formed with a perforation 3231 extending in the horizontal direction, and the resistance end of the lever member 321 passes through the through hole 3231 and is movable relative to the push rod 323, so that when the push rod 323 is defined only along When the upper and lower sides are slid, the lever 321 can be moved up and down during the rotation of the lever member 321 .
  • the power assembly 322 may include a second motor 3221, a driving gear 3222, and a driven gear 3223.
  • the driving gear 3222 is driven by the second motor 3221 to be rotatably disposed on the flip cover 100, and the driven gear 3223 is disposed at The power end is engaged with the driving gear 3222 to drive the lever member 321 to rotate by the rotation of the driving gear 3222.
  • the driving gear 3222 can be driven to rotate by the second motor 3221, and the driven gear 3223 that is engaged with the driving gear 3222 is rotated during the rotation of the driving gear 3221, so that when the lever member 321 is fixedly coupled with the driven gear 3223, for example, and driven When a certain diameter of the gear 3223 is fixed in parallel, the lever member 321 can be driven to rotate about the fulcrum 3211 during the rotation of the driven gear 3223.
  • the fulcrum 3211 of the lever member 321 coincides with the center of rotation of the driven gear 3223, so that a more reliable driving action can be achieved.
  • the driven gear 3223 may be a sector gear, which not only reduces the production cost, but also saves installation space, so that the structure of the flip cover 100 is more compact.
  • the second pressure limiting valve 31 can sink on the exhaust port 103 under the action of its own gravity, and the pressure setting of the second pressure relief component 202 needs to be performed.
  • the driving gear 3222 is rotated clockwise (for example, rotated by ⁇ 1 angle), so that the driven gear 3223 engaged with it rotates counterclockwise, and the resistance end of the lever member 321 pushes the push rod 323 downward, pushing The rod 323 pushes down the first pressure limiting rod 311, and the first pressure limiting rod 311 compresses the elastic member 313 so that the elastic member 313 has an elastic force (but the first pressure limiting rod 311 is not in contact with the second pressure limiting rod 312), and the elastic force It is transmitted to the second pressure limiting rod 312 to press the exhaust port 103, thereby completing the primary pressure setting of the second pressure relief assembly 202.
  • the steam in the cooking chamber can be lifted up to the second
  • the pressure limiting rod 312 (with the micro-compression elastic member 313) is discharged from the exhaust port 103 to achieve a pressure relief effect.
  • the present invention is not limited thereto.
  • the second motor 3221 may be manipulated to reverse, so that the driving gear 3222 is reversed counterclockwise, thereby engaging the slave.
  • the moving gear 3223 rotates clockwise, and the resistance end of the lever member 321 is lifted upward, thereby removing the pressure applied to the first pressure limiting rod 311, and the elastic member 313 can recover and release the elastic force, at this time, as long as the cooking chamber is
  • the entire second pressure limiting valve 31 can be lifted upward to discharge from the exhaust port 103 with respect to the steam pressure being greater than zero.
  • the second motor 3221 can be started again, and the driving gear 3222 can continue to rotate forward clockwise (in the embodiment in which the motor is reversed, the second motor 3221
  • the angle at which the driving gear 3222 rotates clockwise must be greater than the first rotation angle, for example, the ⁇ 2 angle, ⁇ 2> ⁇ 1), so that the set pressure of the second pressure relief assembly 202 is increased to ensure that the rice cooker can be smoothly Implement the later stages (such as the boiling phase).
  • the horizontal axis shown in Figure 1 represents time
  • the vertical axis on the left represents the temperature at the bottom of the cooking chamber
  • the vertical axis on the right represents the pressure in the cooking chamber
  • the temperature curve T represents the change in temperature at the bottom of the cooking chamber
  • the pressure curve P represents The pressure in the cooking chamber changes with time.
  • the temperature of the bottom of the cooking chamber is equal to the temperature of the soup solution in the cooking chamber.
  • the bottom of the cooking chamber may be provided with a heating device for heating the bottom of the cooking chamber and a temperature sensor for detecting the temperature of the bottom of the cooking chamber (the temperature curve T shown in FIG. 1 is measured by the temperature sensor)
  • a preheating stage S1 a water absorption stage S2, a heating stage S3, a sudden boiling stage S4, a boiling stage S5, and a risotto stage S6.
  • a heat retention phase S7 after the end of the risotto phase S6, there may be a heat retention phase S7.
  • the invention is not limited thereto, and the heating device may not be provided at the bottom of the cooking chamber.
  • the first stage preheating stage S1
  • the cooking chamber can be heated by the heating means, so that the temperature of the cooking rice is increased from room temperature to the cavity temperature T absorbent suction, alternatively, 40 °C ⁇ T absorbing ⁇ 60 °C.
  • the main function of the preheating stage S1 is to raise the temperature of the rice soup to the optimum temperature range suitable for water absorption of the rice grains by rapid heating.
  • Second stage water absorption stage S2
  • low power heating can be performed by the heating means to maintain the temperature of the rice soup in the cooking chamber at T suction for a period of time t1, preferably 5 min ⁇ t1 ⁇ 30 min.
  • the water absorption stage allows the rice grains to sufficiently absorb water so that the moisture content of the rice is ensured to rise to a level of 20% to 28% after the end of the water absorption stage.
  • the temperature of the rice soup is kept at the optimum temperature for the water absorption of the rice.
  • the purpose of the suction is that the temperature of the rice soup is too low, which will cause the water absorption speed of the rice to decrease, resulting in too long a water absorption time. If the temperature is too high, the surface of the rice will be gelatinized during the water absorption stage. Sticky, prematurely forming agglomerated rice clusters, hindering the water absorption of the rice grains in the center of the rice cluster.
  • the third stage heating stage S3
  • the power can be heated by the heating means so that the temperature of the cooking rice is sucked from the cavity T rapidly increased to a predetermined temperature T bumping bumping.
  • rice will continue to absorb water and swelling on the one hand.
  • the surface layer of rice will begin to gelatinize and become sticky, which will cause the rice grains to stick together to form rice clusters.
  • the rice grains in the middle of the rice cluster will be because The problem of a decrease in water absorption speed or difficulty in water absorption occurs due to the surrounding rice group.
  • the water temperature in the pot body becomes higher and higher, and the gas solubility in the water gradually decreases as the temperature increases, so that the originally dissolved gas in the water gradually precipitates as bubbles.
  • the form is floated and discharged into a closed cavity other than the rice soup in the cooking chamber. Since the gas cannot circulate in the closed cavity and substantially no convection occurs, on the one hand, the air pressure in the closed cavity rises to be greater than The external atmospheric pressure is strong. On the other hand, because the heated rice water in the closed cavity and the closed air cavity are only thermally conductive by the air layer, the heat transfer rate is very slow, which will cause the cooking cavity to be away from the surface of the rice soup.
  • the air temperature and the air temperature close to the surface of the rice soup produce a relatively large temperature difference ⁇ T (ie, the temperature difference between the upper and lower layers in the cooking chamber described above), and the difference in ⁇ T may vary depending on the structural space of the product or the amount of cooked rice.
  • the general difference value is 10 ° C to 25 ° C, so that the temperature difference between the gas temperature of the cooking chamber and the actual temperature of the rice soup detected by the temperature detecting device 2011 disposed in the flip cover 100 Very big.
  • a cooling air process can be added in the heating stage, on the one hand, the temperature of the gas in the cooking cavity away from the surface of the rice soup is closer to the temperature of the gas close to the surface of the rice soup, so that the temperature of the gas detected by the temperature detecting device 2011 is closer to the temperature of the rice soup.
  • the problem of discoloration of rice caused by the presence of cold air can be reduced.
  • the soup liquid temperature detecting means 2011 detects that the cooking chamber temperature T is raised to the exhaust gas discharge and / or absolute pressure of the steam within the cooking cavity is increased to discharge
  • the first pressure relief mechanism forcibly opens the first pressure limiting valve at least once to discharge the cold air in the cooking chamber, thereby implementing the exhaust air cooling process.
  • the pressure relief device 200 when the relative pressure of the steam in the cooking chamber is greater than the second set pressure of the pressure relief device 200, the pressure relief device 200 is forced to open the exhaust port 103 for discharge.
  • the air pressure relief achieves the exhaust air process.
  • the second set pressure of the pressure relief device 200 it is possible to adjust the second set pressure of the pressure relief device 200 to be slightly smaller than the exhaust pressure P row (here, it should be noted that before the previous warm-up phase S1 and the water-absorption phase S2 start, it is possible to pressure relief device 200 is set so that the cooking cavity is in the initial closed state), when the absolute vapor pressure of the cooking cavity reaches the discharge pressure P discharge, the top may be actively opened second pressure-limiting valve 31 to the cooking cavity cool air is discharged to the outside of the cooking cavity, of course, the present invention is not limited thereto, the set pressure relief device 200 also may not be adjusted slightly smaller than the discharge pressure P discharge, the gas pressure in the cooking chamber when the discharge pressure reaches P After the rear row , the forced exhaust air process can be realized by controlling the reverse rotation of the second motor 3221.
  • the set pressure of the pressure relief device 200 in order to smoothly realize the exhaust gas cooling process, it is preferable to adjust the set pressure of the pressure relief device 200 to 0 atm after the start of the exhaust gas cooling process, so that the absolute vapor pressure in the cooking chamber can be lowered to 1.0 atm. Then, the set pressure of the pressure relief device 200 is adjusted to 0.2 atm, and the cooking chamber ends the exhaust air cooling process to continue heating and heating to reach the subsequent sudden boiling phase. Thereby, the problem of discoloration of rice due to the presence of cold air can be effectively improved.
  • the fourth stage the sudden boiling stage S4
  • a sudden agitation stirring step S4 is inserted, and the sudden pressure release changes, so that the rice soup in the cooking chamber has a boiling effect to stir the rice to perform the tumbling motion to break up the agglomeration.
  • Rice balls promote the uniformity of water absorption and heating of whole pot rice.
  • pressure relief device 200 when the detected temperature of the soup was raised to the cooking chamber temperature T bumping bumping and / or the absolute steam pressure to the cooking chamber when the increased pressure P bumping bumping, pressure relief device 200 forcibly opens the vent 103 to cause the soup solution in the cooking chamber to boil.
  • the exhaust port 103 may be forcibly opened several times (for example, three times as shown in FIG. 1) to realize several times (for example, three times shown in FIG. 1), so that a more effective operation can be achieved. Bumping effect.
  • the exhaust gas after the above-described embodiments in the second embodiment, after the step of cooling the exhaust gas can be adjusted to set the pressure relief device 200, the cooking cavity such that when the gas pressure reaches the pressure P bumping bumping, steam within the cooking cavity can be actively
  • the second pressure limiting valve 31 is opened to perform exhaust pressure relief, and then the set pressure of the pressure relief device 200 is lowered, for example, to 0 atm, so that the absolute steam pressure in the cooking chamber can be lowered to a standard atmospheric pressure state (for example, a standard atmospheric pressure of 1 atm), that is, the absolute pressure of the cooking chamber is suddenly reduced to the normal pressure state by the active pressure relief of the cooking chamber, so that the rice soup in the cooking chamber suddenly rises due to the temperature above the boiling temperature at the standard atmospheric pressure.
  • a standard atmospheric pressure state for example, a standard atmospheric pressure of 1 atm
  • Vigorously boiling the effect of stirring and tumbling is generated, and the impact force is generated by the sudden boiling force, and the rice grains are stirred and stirred to break up the agglomerated rice mass caused by the gelatinization and viscosity of the rice grain surface during the heating stage, thereby promoting the uniformity of water absorption and heating of the rice. Uniformity.
  • the pressure elastic member 313 can drive the second pressure limiting rod 312 to vibrate for a period of time during the pressure releasing process, thereby It is ensured that the pressure drop in the cooking chamber is relatively slow, so that when the amount of rice water in the cooking chamber is small, the sudden boiling phase does not cause uneven distribution of rice.
  • the set pressure can be increased several times (for example, three times as shown in FIG. 1) and then the set pressure can be lowered to achieve a few times (for example, three times shown in FIG. 1). A more effective bumping effect can be achieved.
  • T bumping satisfied: T bumping boiling -5 °C ⁇ T ⁇ T boiling -1 °C, which, by boiling the boiling temperature T Pressure on the cooking chamber, the different pressure conditions at different boiling boiling temperature T, the specific corresponding relation See Table 1.
  • the exhaust port 103 is again set to the closed state, and the air pressure in the cooking cavity is restored to the standard atmospheric pressure state, and as the heating continues, the rice soup is continued.
  • the temperature is raised to 100 ° C
  • the water in the rice soup will boil for a short time, causing a large amount of water vapor to enter the closed cavity of the cooking chamber to accommodate the gas, so that the pressure of the sealed cavity is rapidly increased, in the pot body
  • the water will return to a non-boiling state as the pressure rises.
  • the temperature of the rice soup in the cooking chamber rises to the T- bump , the sudden agitation process is automatically started.
  • the fifth stage the boiling stage S5
  • the first pressure limiting valve can be pressed against the exhaust port 103 again to end the sudden boiling phase S4; in the second embodiment, the set pressure of the pressure relief device 200 can be raised to make the sudden boiling phase S4 End, in particular, the set pressure of the pressure relief device 200 can be increased to a relative nominal pressure P amount (for example, 0.3 atm), and then a certain heating power is maintained, when the absolute steam pressure in the cooking chamber exceeds the rated pressure P amount (for example when 1.3atm), the exhaust port 103 can automatically open the relief, so that the rice cooking chamber pressure P is maintained at the nominal amount, the amount corresponding to the rated pressure P T is the boiling temperature of boiling boiling continued until the free water within the cooking cavity parts as completely absorbed rice after boiling or evaporation (i.e., liquid soup boiled dry), the temperature of the bottom of the cooking cavity with continued increases rapidly heated to a preset temperature T migration moved, preferably, 120 °C ⁇ T ⁇ moved At 130 ° C, at this stage, the rice grains are
  • the sixth stage risotto stage S6
  • the heating cooker may be a relatively low power, without heating or cooking cavity directly e.g.
  • the heat storage continues to replenish the rice with heat, which further promotes the gelatinization of the rice and enhances the taste of the rice.
  • the difference between low-power heating and high-power heating is that the heating speed is different.
  • low-power heating can be understood as reaching a certain temperature at a slower speed
  • high-power heating can be understood as a faster speed. The above temperature is reached.
  • first and second are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated.
  • features defining “first” and “second” may include one or more of the features either explicitly or implicitly.
  • the meaning of "a plurality” is two or more unless specifically and specifically defined otherwise.
  • the terms “installation”, “connected”, “connected”, “fixed” and the like shall be understood broadly, and may be either a fixed connection or a detachable connection, unless explicitly stated and defined otherwise. Or integrated; can be directly connected, or indirectly connected through an intermediate medium, which can be the internal communication of two elements or the interaction of two elements.
  • an intermediate medium which can be the internal communication of two elements or the interaction of two elements.
  • the first feature "on” or “under” the second feature may be a direct contact of the first and second features, or the first and second features may be indirectly through an intermediate medium, unless otherwise explicitly stated and defined. contact.
  • the first feature "above”, “above” and “above” the second feature may be that the first feature is directly above or above the second feature, or merely that the first feature level is higher than the second feature.
  • the first feature “below”, “below” and “below” the second feature may be that the first feature is directly below or obliquely below the second feature, or merely that the first feature level is less than the second feature.

Abstract

一种包括煲体、煲盖（100）和泄压装置（200）的电饭煲。煲体内限定出烹饪腔。煲盖（100）上形成有与烹饪腔连通的排气口（103）。泄压装置设在排气口（103）处以用于使烹饪腔内的压力维持在额定压力P 额以下。当检测到烹饪腔内的汤液温度升高至突沸温度T 突沸和/或烹饪腔内的绝对蒸汽压力升高至突沸压力P 突沸和/或烹饪腔内的相对蒸汽压力大于泄压装置（200）的第一设定压力时，泄压装置（200）打开排气口（103）以使烹饪腔内的汤液突沸。汤液的突沸温度T 突沸小于汤液的沸腾温度T 沸，以及汤液的突沸压力P 突沸小于汤液的额定压力P 额。汤液的沸腾温度T 沸为汤液在额定压力P 额时的沸腾温度。

Description

电饭煲 技术领域
本发明涉及烹饪设备领域，尤其是涉及一种电饭煲。
背景技术
相关技术中指出，电饭煲在煮饭的过程中，随着浸泡时间的推移和水温的上升，米粒的表面开始糊化变粘，米粒与米粒之间会粘合在一起形成米团，由于大米的热传导性能远低于水的热传导性能，从而结团的米粒会阻碍热量向整锅米饭均匀传递，致使包裹在米团中间的米粒因为无法吸水而发生无法完全糊化的夹生问题。而且，位于电饭煲内的米饭由于上下层受热不均匀，从而位于煲内不同位置的大米糊化程度也不一致，从而致使有的地方的米饭已经过度糊化变烂，而有的地方米饭还未彻底糊化，导致整锅米饭成熟的均匀性差异很大，影响米饭的口感。
发明内容
本发明旨在至少解决现有技术中存在的技术问题之一。为此，本发明在于提出一种电饭煲，所述电饭煲的煮饭效果好。
根据本发明的电饭煲，包括：煲体，所述煲体内限定出烹饪腔；煲盖，所述煲盖可开合地设在所述煲体上以打开或者关闭所述烹饪腔，所述煲盖上形成有排气口；用于对所述烹饪腔加热的加热装置；用于使所述烹饪腔内的绝对蒸汽压力维持在额定压力P额以下的泄压装置，所述泄压装置设在所述排气口处，所述泄压装置构造成当检测到所述烹饪腔内的汤液温度升高至突沸温度T突沸和/或所述烹饪腔内的绝对蒸汽压力升高至突沸压力P突沸和/或所述烹饪腔内的相对蒸汽压力大于所述泄压装置的第一设定压力时，所述泄压装置打开所述排气口以使所述烹饪腔内的汤液突沸，其中：T突沸＜T沸，P突沸＜P额，T沸为所述烹饪腔内的汤液在额定压力P额的条件下的沸腾温度。
根据本发明的电饭煲，通过设置泄压装置，可以兼顾控制煮饭的沸腾阶段和在实现沸腾阶段之前实现突沸阶段，从而在突沸阶段有效地打散烹饪腔内结团的米饭，改善米饭吸水的均匀性和受热效率，使得每粒米都可以很好地吸水糊化，提高了米饭糊化的一致性与均匀性，优化了米饭的口感。
根据本发明的一个示例，所述突沸温度T突沸满足关系：T沸-5℃≤T突沸≤T沸-1℃。
根据本发明的一个示例，所述泄压装置构造成当检测到所述烹饪腔内的汤液温度升高至排气温度T排和/或所述烹饪腔内的绝对蒸汽压力升高至排气压力P排和/或所述烹饪腔内的蒸汽的相对压力大于所述泄压装置的第二设定压力时，所述泄压装置打开所述排气口以排冷气，其中，T排＜T突沸，P排＜P突沸，所述第二设定压力小于所述第一设定压力。
根据本发明的一个示例，所述排气温度T排满足：T排＝90℃。
根据本发明的一个示例，所述泄压装置构造成当所述烹饪腔内的汤液温度升高至所述沸腾温度T沸和/或所述烹饪腔内的绝对蒸汽压力升高至所述额定压力P额时，使所述汤液维持在所述额定压力P额的条件下持续沸腾至煮干。
根据本发明的一个示例，所述泄压装置包括：用于检测所述烹饪腔内汤液温度和/或所述烹饪腔内的绝对蒸汽压力的检测装置；和用于使所述烹饪腔内的绝对蒸汽压力维持在所述额定压力P额以下的第一泄压组件，当所述检测装置检测到所述烹饪腔内的汤液温度升高至所述突沸温度T突沸和/或所述烹饪腔内的绝对蒸汽压力升高至所述突沸压力P突沸时，所述第一泄压组件强制所述烹饪腔排气以使所述烹饪腔内的汤液突沸。
根据本发明的一个示例，所述检测装置为设在所述煲盖上且与所述烹饪腔内的气体连通以间接检测所述汤液的温度的温度传感器。
根据本发明的一个示例，所述第一泄压组件包括：第一限压阀和第一泄压机构，所述第一泄压机构包括：第一电机；和第一凸轮，所述第一凸轮由所述第一电机驱动转动且构造成转动的过程中驱使所述第一限压阀打开或者关闭所述排气口。
根据本发明的一个示例，所述煲盖上具有弧形滑道，所述排气口贯穿所述弧形滑道的底端，所述第一限压阀可滑动地设在所述弧形滑道上且常抵挡在所述排气口上以关闭所述排气口，所述第一泄压机构用于驱使所述第一限压阀沿所述弧形滑道向上滑动以打开所述排气口，当所述第一凸轮的长轴端推动所述第一限压阀时所述第一限压阀沿所述弧形滑道向上滑动以打开所述排气口。
根据本发明的一个示例，所述第一泄压组件进一步包括：设在所述第一泄压机构与所述第一限压阀之间的连动组件，所述第一凸轮通过所述连动组件推动所述第一限压阀打开所述排气口。
根据本发明的一个示例，所述连动组件包括：弹性的密封件，所述密封件设在所述第一泄压机构与所述排气口之间以将所述第一泄压机构与所述排气口隔离开；和连动件，所述连动件可连动地连接在所述第一泄压机构和所述密封件之间。
根据本发明的一个示例，所述第一限压阀为球体。
根据本发明的一个示例，所述第一限压阀可上下移动地设在所述排气口的上方，当所述第一凸轮的长轴端推动所述第一限压阀时所述第一限压阀下移以关闭所述排气口。
根据本发明的一个示例，所述第一泄压组件进一步包括：复位弹性件，所述复位弹性件构造成当所述第一凸轮的短轴端推动所述第一限压阀时驱动所述第一限压阀上移以打开所述排气口。
根据本发明的一个示例，所述泄压装置包括：设定压力可调节的第二泄压组件，当所述烹饪腔内的汤液温度升高至突沸温度T突沸和/或所述烹饪腔内的绝对蒸汽压力升高至所述突沸压力P突沸时，所述烹饪腔内的相对蒸汽压力大于所述第一设定压力，以顶开所述第二泄压组件排气泄压使所述烹饪腔内的汤液突沸。
根据本发明的一个示例，所述第二泄压组件包括：可伸缩的第二限压阀和第二泄压机构， 所述第二泄压机构用于压缩所述第二限压阀以使所述第二限压阀以可调节的设定压力抵压在所述排气口上。
根据本发明的一个示例，所述第二限压阀包括：上下间隔开布置的第一限压杆和第二限压杆；以及弹性件，所述弹性件可伸缩地连接在所述第一限压杆与所述第二限压杆之间。
根据本发明的一个示例，所述弹性件为压缩弹簧。
根据本发明的一个示例，所述第二泄压机构包括：杠杆件，所述杠杆件可枢转地设在所述煲盖上；设在所述杠杆件的动力端以用于驱动所述动力端转动的动力组件；设在所述杠杆件的阻力端以由所述阻力端驱动实现上下移动的推杆，所述推杆用于压缩所述第二限压阀。
根据本发明的一个示例，所述动力组件包括：第二电机；主动齿轮，所述主动齿轮由所述第二电机驱动以可转动地设在所述煲盖上；和从动齿轮，所述从动齿轮设在所述动力端上且与所述主动齿轮啮合，以通过所述主动齿轮的转动驱动所述杠杆件转动。
本发明的附加方面和优点将在下面的描述中部分给出，部分将从下面的描述中变得明显，或通过本发明的实践了解到。
附图说明
图1是根据本发明实施例的电饭煲的煮饭控制温度和压力曲线；
图2是根据本发明实施例一中的示例一的泄压装置的示意图，图中排气口被关闭；
图3是图2中所示的泄压装置的示意图，图中排气口被打开；
图4是根据本发明实施例一中的示例二的泄压装置的示意图，图中排气口被关闭；
图5是图4中所示的泄压装置的示意图，图中排气口被打开；
图6是根据本发明实施例二的泄压装置的示意图；
图7是图6的局部放大图。
附图标记：
100：煲盖；101：盖板；102：弧形滑道；103：排气口；
200：泄压装置；
2011：检测装置；
2012：第一泄压组件；
11：第一限压阀A；
12：第一泄压机构A；121：第一电机A；122：第一凸轮A；
13：连动组件；131：密封件；132：连动件；
21：第一限压阀B；211：密封挡件；212：挡板；
22：第一泄压机构B；221：第一电机B；222：第一凸轮B；
23：复位弹性件；
202：第二泄压组件；
31：第二限压阀；
311：第一限压杆；312：第二限压杆；313：弹性件；
32：第二泄压机构；
321：杠杆件；3211：支点；
322：动力组件；
3221：第二电机；3222：主动齿轮；3223：从动齿轮；
323：推杆；3231：穿孔；
S1：预热阶段；S2：吸水阶段；S3：加热阶段；S31：排冷气工序；
S4：突沸阶段；S5：沸腾阶段；S6：焖饭阶段；S7：保温阶段。
具体实施方式
下面详细描述本发明的实施例，所述实施例的示例在附图中示出，其中自始至终相同或类似的标号表示相同或类似的元件或具有相同或类似功能的元件。下面通过参考附图描述的实施例是示例性的，旨在用于解释本发明，而不能理解为对本发明的限制。
下文的公开提供了许多不同的实施例或例子用来实现本发明的不同结构。为了简化本发明的公开，下文中对特定例子的部件和设置进行描述。当然，它们仅仅为示例，并且目的不在于限制本发明。此外，本发明可以在不同例子中重复参考数字和/或字母。这种重复是为了简化和清楚的目的，其本身不指示所讨论各种实施例和/或设置之间的关系。此外，本发明提供了的各种特定的工艺和材料的例子，但是本领域普通技术人员可以意识到其他工艺的可应用于性和/或其他材料的使用。
下面参考附图1-图7描述根据本发明实施例的电饭煲。
如图2-图7所示，根据本发明实施例的电饭煲，包括：煲体、煲盖100、加热装置以及泄压装置200。
其中，煲体内限定出烹饪腔，煲盖100可开合地设在煲体上以打开或者关闭烹饪腔，加热装置用于对烹饪腔加热。煲体可以包括内煲体和外煲体，内煲体设在外煲体内，外煲体支撑在内煲体外，内煲体限定出用于容纳食材的烹饪腔，煲盖100可以通过铰链与煲体可枢转地相连，以使煲盖100可以绕煲体顶端尾部的轴线自由转动，加热装置可以为加热盘等，以用于将电能转化为热能对烹饪腔进行加热。
煲盖100上形成有排气口103，泄压装置200设在排气口103处，泄压装置200一方面构造成用于使烹饪腔内的绝对蒸汽压力维持在额定压力P额以下，泄压装置200另一方面构造成用于使烹饪腔内的汤液在沸腾阶段之前发生突沸。
具体而言，“泄压装置200构造成用于使烹饪腔内的绝对蒸汽压力维持在额定压力P额以下”可以理解为：当烹饪腔内的绝对蒸汽压力大于额定压力P额时，烹饪腔内的蒸汽可以驱使泄压装置200打开排气口103以实现排气泄压，从而确保烹饪腔内的绝对蒸汽压力始终小于等于额定压力P额。
具体而言，“泄压装置200构造成用于使烹饪腔内的汤液在沸腾阶段之前发生突沸”可 以理解为：当检测到烹饪腔内的汤液温度升高至突沸温度T突沸、和/或烹饪腔内的绝对蒸汽压力升高至突沸压力P突沸、和/或烹饪腔内的相对蒸汽压力大于泄压装置200的第一设定压力时，泄压装置200打开排气口103以使烹饪腔内的汤液突沸。
例如在其中的一个具体示例中(参照下文的实施例一)，当检测到烹饪腔内的汤液温度升高至突沸温度T突沸(例如突沸温度T突沸可以为103℃)和/或烹饪腔内的绝对蒸汽压力升高至突沸压力P突沸(例如突沸压力P突沸可以为1.2atm)时，泄压装置200强制打开排气口103进行排气泄压。例如在其中的另一个具体示例中(参照下文的实施例二)，当烹饪腔内的相对蒸汽压力大于泄压装置200的第一设定压力(例如第一设定压力可以为略低于0.2atm的压力值)时，泄压装置200被迫打开排气口103进行排气泄压。
这里，需要说明的是，本文中“烹饪腔内的相对蒸汽压力”理解为：烹饪腔内的绝对蒸汽压力P0克服电饭煲外部的气体压力P1(例如1atm标准大气压)和泄压装置200用于阻碍烹饪腔内蒸汽排出的重力P2(例如下文所述的第二限压阀31的重力)后的压力，即：P相＝P0-P1-P2，具体地，电饭煲在实际工作的过程中，可以将电饭煲外部的气体压力P1视为1标准大气压(即P1＝1atm)，忽略泄压装置200重力对蒸汽排出的影响(即P2＝0atm)。例如，当烹饪腔内的绝对蒸汽压力为1.2atm时，烹饪腔内的向对蒸汽压力为0.2atm(即0.2atm＝1.2atm-1atm-0atm)。
具体地，T突沸＜T沸，优选地，T沸-5℃≤T突沸≤T沸-1℃，P突沸＜P额，其中，T沸为烹饪腔内的汤液在额定压力P额条件下的沸腾温度，也就是说，当烹饪腔内的绝对蒸汽压力达到额定压力P额时，烹饪腔内的汤液在额定压力P额条件下以沸腾温度T沸沸腾，其中，优选地，额定压力P额大于一个标准大气压，即P额＞1atm。当然，本发明不限于此，根据本发明实施例的电饭煲还可以应用在其他特殊环境下，例如还可以应用在高原上，此时，额定压力P额是大于高原上的标准气压的。
这样，排气泄压滞后，由于当前烹饪腔内的汤液的温度(例如图1中所示的103℃)高于当前降压后的气压(例如图1中所示的1.0atm)所对应的汤液的沸点(例如图100℃)，从而汤液可以产生突然沸腾的效果，搅拌翻腾以打散烹饪腔内结块的米团，促进米饭吸水的均匀性和加热的均匀性。
根据本发明实施例的电饭煲，通过设置泄压装置200，可以兼顾控制煮饭的沸腾阶段和在实现沸腾阶段之前实现突沸阶段，从而在突沸阶段有效地打散烹饪腔内结团的米饭，改善米饭吸水的均匀性和受热效率，使得每粒米都可以很好地吸水糊化，提高了米饭糊化的一致性与均匀性，优化了米饭的口感。
在本发明的一个实施例中，泄压装置200构造成当检测到烹饪腔内的汤液温度升高至排气温度T排和/或烹饪腔内的绝对蒸汽压力升高至排气压力P排和/或烹饪腔内的蒸汽的相对压力大于泄压装置200的第二设定压力时，泄压装置200打开排气口103以实现排冷气工序，其中，T排＜T突沸，P排＜P突沸，第二设定压力小于第一设定压力。可选地，排气温度T排满足：T排＝90℃。
例如在其中的一个具体示例中(参照下文的实施例一)，当检测到烹饪腔内的汤液温度升高至排气温度T排和/或烹饪腔内的绝对蒸汽压力升高至排气压力P排时，泄压装置200强制打开排气口103进行排气泄压实现排冷气工序。例如在其中的另一个具体示例中(参照下文的实施例二)，当烹饪腔内的蒸汽的相对压力大于泄压装置200的第二设定压力时，泄压装置200被迫打开排气口103进行排气泄压实现排冷气工序。当然，本发明不限于此，下文的实施例二中，当泄压装置包括检测装置时，泄压装置同样可以通过检测烹饪腔内的汤液温度和/或烹饪腔内的绝对蒸汽压力，来强制打开排气口以实现排冷气工序。
在本发明的一个实施例中，泄压装置200构造成当烹饪腔内的汤液温度升高至沸腾温度T沸和/或烹饪腔内的绝对蒸汽压力升高至额定压力P额时，使汤液维持在额定压力P额的条件下持续沸腾至煮干。也就是说，当突沸阶段完成后，汤液是在额定压力P额条件下以沸腾温度T沸持续沸腾的，换言之，沸腾阶段的汤液就不再进行突沸了。由此，因为突沸后米粒的表面基本已经糊化，后期的汤液会越来越少，如果再突沸，会使米饭在烹饪腔内的分布不均匀，造成米饭的软硬不均，最终煮出的米饭也会变得不平整，影响口感。另外，经过突沸后的米饭在T沸的高温环境下持续沸腾，会使米饭更容易地形成均匀分布的“穴洞”，使烹饪腔底部的热量通过“穴洞”上传到米饭的上层，从而实现米饭的上下层均匀加热，换言之，如果继续突沸，很可能造成穴洞的分布不均，从而进一步地致使米饭软硬不均。
下面将参考附图1-图7简要描述根据本实用新型两个实施例的电饭煲。
实施例一，
参照图2-图5，泄压装置200包括检测装置2011和第一泄压组件2012，其中，检测装置2011用于检测烹饪腔内汤液温度和/或烹饪腔内的绝对蒸汽压力，例如，检测装置2011可以是用于检测烹饪腔内的绝对蒸汽压力的压力传感器，检测装置2011还可以是用于直接或者间接检测烹饪腔内的汤液(例如米汤)的温度的温度传感器，检测装置2011还可以是集成压力检测和温度检测双重功能的温度压力传感器。
优选地，检测装置2011可以安装在煲盖100上以方便安装，例如，当检测装置2011为温度传感器时，温度传感器安装在煲盖100上后与烹饪腔内的气体连通以间接检测汤液的温度。例如在图2-图5的示例中，温度传感器安装在煲盖100上，且温度传感器的上端嵌入在煲盖100内，温度传感器的下端向下穿出煲盖100且与烹饪腔顶部的气体接触以直接检测烹饪腔内的气体温度，进而间接得到烹饪腔内液体温度，例如，可以通过烹饪腔内上下层的温度差(如下文所述)间接推导得到烹饪腔内的汤液温度。
第一泄压组件2012用于使烹饪腔内的绝对蒸汽压力维持在额定压力P额以下，具体地，当检测装置2011检测到烹饪腔内的汤液温度升高至突沸温度T突沸和/或烹饪腔内的绝对蒸汽压力升高至突沸压力P突沸时，第一泄压组件2012强制烹饪腔排气以使烹饪腔内的汤液突沸。
具体而言，第一泄压组件2012以固定不可调节的预设压力(例如图3中所示的第一限压阀A11的重力)抵压在排气口103上，当烹饪腔内绝对蒸汽压力大于额定压力(例如图1中所示的1.3atm)时，烹饪腔内的相对蒸汽压力恰好大于预设压力例如图1中所示的0.3atm， 从而可以将第一泄压组件2012(例如下文所述的第一限压阀A12或第一限压阀B21)顶开，也就是说，第一泄压组件2012被迫打开排气口103以实现排气泄压使得烹饪腔内的绝对蒸汽压力始终维持在额定压力(例如图1中所示的1.3atm)以下。另外，需要说明的是，在图4所示的示例中，第一限压阀B21由于不是通过自身重力施加预设压力的，从而可以通过检测装置2011检测的信息控制第一限压阀B21的开关运动，以使烹饪腔内的绝对蒸汽压力始终维持在额定压力以下。
具体而言，由于第一泄压组件2012的预设压力固定不可调节，因此，当烹饪腔内的绝对蒸汽压力小于额定压力时，如果希望打开排气口103，需要操控第一泄压组件2012动作以强制打开排气口103，例如控制下文所述的第一泄压机构A12(或第一泄压机构B22)使第一限压阀A11(或第一限压阀B21)打开排气口103。
第一泄压组件2012包括：第一限压阀(例如下文所述的第一限压阀A11或第一限压阀B21)和第一泄压机构(例如下文所述的第一泄压机构A12或第一泄压机构B22)，第一泄压机构包括第一电机(例如下文所述的第一电机A121或第一电机B221)和第一凸轮(例如下文所述的第一凸轮A122或第一凸轮B222)，其中，第一电机具有第一输出轴，第一凸轮安装在第一输出轴上以通过第一电机驱动旋转，第一凸轮由第一电机驱动转动且构造成转动的过程中驱使第一限压阀打开或者关闭排气口103。由此，由于第一泄压机构工作的过程中没有工作噪音，从而可以安静地控制第一限压阀的开闭动作，这样，用户在使用电饭煲煮饭的过程中，电饭煲不存在工作噪音，从而提高了电饭煲的使用舒适性，使得电饭煲更加适于家庭应用。
下面简要描述本实施例中第一泄压组件2012的两个具体示例。
示例一、参照图2和图3，煲盖100上具有弧形滑道102，排气口103贯穿弧形滑道102的底端，第一限压阀A11(例如球体)可滑动地设在弧形滑道102上且常抵挡在排气口103上以关闭排气口103。如图2所示，煲盖100可以包括外盖和盖板101，盖板101设在外盖的底部，第一泄压组件2012可以设在外盖与盖板101之间，盖板101上的中心处可以具有贯通的安装孔，安装孔处可以安装支撑块，弧形滑道102由支撑块的上表面向下凹入形成，排气口103可以沿上下方向贯穿支撑块且穿过弧形滑道102的最下端，以连通烹饪腔与盖板101上方的、且与电饭煲外部连通的空间。
进一步地，第一泄压机构A12用于驱使第一限压阀A11沿弧形滑道102向上滑动以打开排气口103，可选地，第一泄压组件2012还可以包括设在第一泄压机构A12与第一限压阀A11之间的连动组件13，第一凸轮A122通过连动组件13推动第一限压阀A11沿弧形滑道102向上滑动以打开排气口103，其中，连动组件13可以包括弹性的密封件131和连动件132，密封件131设在第一泄压机构A12与排气口103之间以将第一泄压机构A12与排气口103隔离开，连动件132可连动地连接在第一泄压机构A12和密封件131之间。由此，通过设置密封件131可以有效地防止排气口103排出的高温蒸汽损坏第一泄压机构A12，且提高了第一泄压机构A12工作的可靠性。
具体地，如图2所示，连动件132设在第一凸轮A122与第一限压阀A11之间，第一电机A121驱动第一凸轮A122转动的过程中，第一凸轮A122的外周面可以通过推动连动件132的左端面使得连动件132在左右方向上平移，当第一凸轮A122转动至其长轴端的外周面与连动件132接触时(如图3所示)，连动件132朝向第一限压阀A11的方向运动以推动第一限压阀A11沿弧形滑道102向上滑动以打开排气口103，当第一凸轮A122转动至其短轴端的外周面与连动件132接触时(如图2所示)，连动件132不再受到向右的推力，从而释放对第一限压阀A11的推力，第一限压阀A11可以在重力的作用下滑落以关闭排气口103。由此，第一泄压机构的结构简单、便于实现和控制。
示例二、参照图4和图5，第一泄压机构包括：第一电机B221(例如步进电机)和第一凸轮B222，第一电机B221具有第一输出轴，第一凸轮B222安装在第一输出轴上以通过第一电机B221驱动旋转，第一限压阀B21可上下移动地设在排气口103的上方，当第一凸轮B222的长轴端推动第一限压阀B21时第一限压阀B21下移以关闭排气口103。参照图4和图5，第一限压阀B21包括竖直设置的密封挡件211和固定在密封挡件211上方且水平设置的挡板212，挡板212可以构造为阶梯形板，以提高装配的紧凑性。
第一凸轮B222的外周面直接或者间接止抵在密封挡件211上，例如，第一凸轮B222的外端面可以直接止抵在挡板212的上端面上，从而间接止抵在密封挡件211上，在第一电机B221驱动第一凸轮B222转动的过程中，当第一凸轮B222的长轴外周面止抵在挡板212上时，密封挡件211被挡板212带动下移，以关闭排气口103(如图4的所示)，当第一凸轮B222的短轴外周面止抵在挡板212上时，密封挡件211不再被推动下移，从而可以打开排气口103(如图5的所示)。
进一步地，第一泄压组件2012进一步包括复位弹性件23，复位弹性件23构造成当第一凸轮B222的短轴端推动第一限压阀B21时、驱动第一限压阀B21上移以打开排气口103。例如在图5的示例中，复位弹性件23沿上下方向可伸缩，且复位弹性件23的上下两端分别止抵在挡板212的下端面和盖板101的一部分的上端面上，复位弹性件23构造成当第一凸轮B222的长轴外周面止抵在密封挡件211上时被压缩如图4的所示，当第一凸轮B222的短轴外周面止抵在密封挡件211上时弹起挡板212，挡板212带动密封挡件211上移以打开排气口103(如图5的所示)。
实施例二，
参照图6和图7，泄压装置200包括：设定压力可调节的第二泄压组件202。也就是说，第二泄压组件202施加的、除重力以外的用于阻碍烹饪腔内蒸汽排出的压力是可以调节变化的。例如，可以通过调节下文所述的第二电机3221的转角实现第二泄压组件202的设定压力的调节，例如，当将第二电机3221的转角调节的较大时(例如转过10转)第二泄压组件202的设定压力较大，当将第二电机3221的转角调节的较小时(例如转过5转)第二泄压组件202的设定压力较小。由此，通过调节第二泄压组件202的设定压力，可以更好地控制电饭煲的煮饭过程。
由此，当烹饪腔内的汤液温度升高至突沸温度T突沸和/或烹饪腔内的绝对蒸汽压力升高至突沸压力P突沸时，烹饪腔内的相对蒸汽压力大于第一设定压力，以顶开第二泄压组件202排气泄压使烹饪腔内的汤液突沸。另外，由于额定压力P额也通过第二泄压组件202进行控制，从而额定压力P额可以为烹饪腔内的相对蒸汽压力达到第二泄压组件202的第三设定压力时烹饪腔内的绝对蒸汽压力(例如图1中所示的1.3atm)，其中，第三设定压力大于第一设定压力。
在本实施例中，第二泄压组件202包括：可伸缩的第二限压阀31和第二泄压机构32，第二泄压机构32用于压缩第二限压阀31以使第二限压阀31以可调节的设定压力抵压在排气口103上。更明确地说，第二泄压机构32可以压缩和释放第二限压阀31，当第二限压阀31被压缩时可以具有弹性力，以通过其具有的弹性力抵压关闭排气口103，只有烹饪腔内的相对蒸汽压力大于该抵压力(即设定压力)时才能将排气口103打开；当第二限压阀31被释放时，不具有弹性力(即设定压力为零)，只要烹饪腔内的相对蒸汽压力大于零，就能打开排气口103。
具体而言，当第二泄压机构32压缩第二限压阀31的过程中，第二限压阀31通常一直未被压缩至极限状态，即下文所述的第一限压杆311与第二限压杆312不接触，此时，第二限压阀31可以弹性力形式的预定压力抵压在排气口103上，当烹饪腔内的相对蒸汽压力大于弹性力形式的设定压力时，可以顶开抵压在排气口103上的第二限压阀31的至少部分，进行主动排气泄压动作。
由此，可以通过控制第二泄压机构32与第二限压阀31的配合实现排气口103的打开和关闭，且通过调控第二泄压机构32可以实现设定压力的调节，从而可以方便地控制电饭煲的煮饭过程。
可选地，第二限压阀31可以包括：上下间隔开布置的第一限压杆311和第二限压杆312以及可伸缩地连接在第一限压杆311与第二限压杆312之间的弹性件313。其中，第一限压杆311和第二限压杆312上下间隔开布置，弹性件313可伸缩地连接在第一限压杆311与第二限压杆312之间，以将第一限压杆311和第二限压杆312朝向彼此远离的方向弹开，这样，当第一限压杆311和第二限压杆312之中的至少一个朝向彼此靠近的方向运动时，弹性件313被压缩以实现第二限压阀31的压缩，当撤去施加在第一限压杆311上的推动力时，弹性件313可以复原弹开第一限压杆311和第二限压杆312，从而实现第二限压阀31的释放伸长。
优选地，第二限压阀31工作初期可以落在排气口103上，第二泄压机构32启动工作后，可以推动第一限压杆311向下运动，以压缩弹性件313，第二限压杆312在弹性件313的弹性力下抵压排气口103，从而该弹性力就可以视为第二泄压组件202的设定压力，当烹饪腔内的相对蒸汽压力大于此弹性力(即设定压力)时，烹饪腔内的蒸汽压力可以将第二限压杆312稍微顶起使弹性件313继续被压缩，从而实现排气泄压的效果。
优选地，弹性件313可以为压缩弹簧，从而方便加工和安装。例如在图7的示例中，第 一限压杆311包括水平设置的第一端板和竖直设置的第一竖杆，第一竖杆贯穿且连接至第一端板，第二限压杆312包括水平设置的第二端板和竖直设置的第二竖杆，第二竖杆贯穿且连接至第二端板，安装的过程中，可以将压缩弹簧套设在第一竖杆的位于第一端板下方的部分和第二竖杆的位于第二端板上方的部分上，且将压缩弹簧的上端连接至第一端板，将压缩弹簧的下端连接至第二端板。当然，本发明不限于此，弹性件313还可以不是压缩弹簧，例如可以是螺旋橡胶垫等。另外，压缩弹簧的数量以及连接方式也不限于此，均可以根据实际要求设置。
如图3所示，第二泄压机构32包括：杠杆件321、动力组件322以及推杆323，其中，杠杆件321的支点3211可枢转地设在煲盖100上，动力组件322设在杠杆件321的动力端(例如图7中所示的右端)以用于驱动杠杆件321的动力端转动，推杆323设在杠杆件321的阻力端以由阻力端(例如图7中所示的左端)的转动驱动实现上下移动，也就是说，杠杆件321的枢转运动可以转化为推杆323的上下移动，从而推杆323可以通过上下移动实现对第二限压阀31的压缩、释放作用。由此，第二泄压机构32的结构简单、便于实现。
这里，可以理解的是，实现推杆323与杠杆件321运动转换的方式有多种，下面仅以其中一个较简单的实施方式为例进行说明。参照图7，推杆323的上端可以形成有沿水平方向延伸的穿孔3231，杠杆件321的阻力端穿过穿孔3231，且相对推杆323可活动，这样，当推杆323被限定只能沿上下方滑移时，杠杆件321转动的过程中，可以拨动推杆323沿上下移动。
参照图7，动力组件322可以包括：第二电机3221、主动齿轮3222和从动齿轮3223，主动齿轮3222由第二电机3221驱动以可转动地设在煲盖100上，从动齿轮3223设在动力端上且与主动齿轮3222啮合，以通过主动齿轮3222的转动驱动杠杆件321转动。具体而言，主动齿轮3222可以由第二电机3221驱动转动，主动齿轮3222转动的过程中驱动与其啮合的从动齿轮3223转动，这样，当杠杆件321与从动齿轮3223固定相连例如与从动齿轮3223的某一直径平行固定时，从动齿轮3223转动的过程中可以驱动杠杆件321绕支点3211转动。
优选地，杠杆件321的支点3211与从动齿轮3223的旋转中心重合，从而可以实现更加可靠的驱动作用。另外，优选地，从动齿轮3223可以为扇形齿轮，扇形齿轮不但可以降低生产成本，而且还可以节省安装空间，使得煲盖100的结构更加紧凑。
综上所述，第二泄压组件202工作的过程中，第二限压阀31可以在自身重力的作用下沉落在排气口103上，需要对第二泄压组件202进行压力设定时，启动第二电机3221，使主动齿轮3222顺时针正转(例如转过θ1角度)，从而与其啮合的从动齿轮3223逆时针转动，杠杆件321的阻力端向下推动推杆323，推杆323向下推动第一限压杆311，第一限压杆311压缩弹性件313使得弹性件313具有弹性力(但第一限压杆311未与第二限压杆312接触)，弹性力传递到第二限压杆312上以抵压排气口103，从而完成第二泄压组件202的一次压力设定。
当烹饪腔的相对蒸汽压力大于上述设定的压力值时，烹饪腔内的蒸汽可以向上顶起第二 限压杆312(伴随微微压缩弹性件313)，以从排气口103排出，从而达到泄压的效果。当然，本发明不限于此，当烹饪腔内的相对蒸汽压力达到上述设定的压力值时，还可以操控第二电机3221反转，以使主动齿轮3222逆时针反转，从而与其啮合的从动齿轮3223顺时针转动，杠杆件321的阻力端向上抬起，从而撤去施加在第一限压杆311上的压力，弹性件313可以复原并将弹性力释放，此时，只要烹饪腔内的相对蒸汽压力大于零就可以向上将整个第二限压阀31顶起，以从排气口103排出。
当排气动作实现之后(例如排冷气工序或突沸阶段结束后)，可以再次启动第二电机3221，使主动齿轮3222顺时针继续正转(在上述电机反转的实施例中，第二电机3221使主动齿轮3222顺时针正转的角度需大于第一次的转角，例如转过θ2角度，θ2＞θ1)，从而使得第二泄压组件202的此次设定压力提高，以确保电饭煲可以顺利实现以后的阶段(例如沸腾阶段)。
下面，参考附图1并结合图2-图7，描述根据本发明实施例的电饭煲的煮饭控制方法。
图1中所示的横轴代表时间，左侧的纵轴代表烹饪腔底部温度，右侧的纵轴代表烹饪腔内压力，温度曲线T代表烹饪腔底部温度随时间的变化，压力曲线P代表烹饪腔内压力随时间的变化。另外，当烹饪腔内具有汤液时，烹饪腔底部温度与烹饪腔内的汤液温度相等。
具体地，烹饪腔外的底部可以设有用于对烹饪腔底部加热的加热装置和用于检测烹饪腔底部温度的温度传感器(图1中所示的温度曲线T就是由该温度传感器测得的)，根据烹饪腔底部的温度随时间的变化可以将整个煮饭过程大致分为预热阶段S1、吸水阶段S2、加热阶段S3、突沸阶段S4、沸腾阶段S5和焖饭阶段S6共六个阶段，另外，焖饭阶段S6结束后还可以具有保温阶段S7。当然，本发明不限于此，加热装置还可以不设在烹饪腔的底部。
第一阶段：预热阶段S1
启动电饭煲的煮饭功能后，可以通过加热装置对烹饪腔进行加热，以使烹饪腔内的米汤温度由室温升高至吸水温度T吸，可选地，40℃≤T吸≤60℃。由此，预热阶段S1主要的作用是通过快速加热使米汤升温至适合米粒吸水的最佳温度区间。
第二阶段：吸水阶段S2
预热阶段S1结束后，可以通过加热装置进行低功率的加热，以使烹饪腔内的米汤温度维持在T吸，并持续一段时长t1，优选地，5min≤t1≤30min。由此，吸水阶段可以使米粒进行充分地吸水，使得大米的含水率在吸水阶段结束后保证升高至在20％～28％的水平。另外，将米汤温度保持在适合米粒吸水的最佳温度T吸的目的在于：米汤温度太低会导致米粒吸水速度降低，导致吸水时间过长，温度太高会导致米粒在吸水阶段表面糊化变粘，过早形成结块的米团，阻碍米团中心的米粒吸水。
第三阶段：加热阶段S3
吸水阶段S2结束后，可以通过加热装置进行大功率的加热，以使烹饪腔内的米汤温度由T吸快速升高至预设的突沸温度T突沸。在此阶段，大米一方面会继续吸水膨胀，另一方面 由于米汤温度较高，大米表层部位会开始糊化变粘，导致米粒会粘结在一起形成米团，处于米团中间的米粒会因为外面米团的包围而发生吸水速度下降或者吸水困难的问题。
另外，在此过程中，随着加热过程的持续，锅体中的水温度越来越高，此时水中的气体溶解度随着温度升高会逐步降低，使得水中原本溶解的气体逐渐析出以气泡的形式浮起排放到烹饪腔内的除米汤以外的密闭空腔中，由于气体在密闭的空腔中无法流通且基本不发生对流，一方面，会导致密闭的空腔内的气压上升至大于外部大气压强，另一方面，由于密闭的空腔中气体锅体中被加热的米水与密闭的空气腔仅靠空气层进行热传导，传热速度非常慢，会造成烹饪腔内远离米汤表面的空气温度与接近米汤表面的空气温度产生比较大的温差ΔT(即上文所述的烹饪腔内上下层的温度差)，ΔT差异大小会因产品的结构空间或煮食米饭的量不同而不同，一般的差异值为10℃～25℃，致使设置在煲盖100中的温度检测装置2011检测的烹饪腔的气体温度与米汤的实际温度差异很大。
因此，可以在加热阶段中添设一个排冷空气工序，一方面使烹饪腔内远离米汤表面的气体温度与接近米汤表面的气体温度更加接近，使得温度检测装置2011检测的气体温度更贴近米汤温度，另一方面排出冷空气后可以降低冷空气存在而造成的米饭变色的问题。
例如在上述实施例一中，参照图2-图5，当检测装置2011检测到烹饪腔内的汤液温度升高至排气温度T排和/或烹饪腔内的绝对蒸汽压力升高至排气压力P排时，第一泄压机构强制打开第一限压阀至少一次，以将烹饪腔内的冷气排出，从而实现排冷气工序。
例如在上述实施例二中，参照图6-图7，当烹饪腔内的蒸汽的相对压力大于泄压装置200的第二设定压力时，泄压装置200被迫打开排气口103进行排气泄压实现排冷气工序。也就是说，可以通过将泄压装置200的第二设定压力调节为略小于排气压力P排(这里，需要说明的是，在之前的预热阶段S1和吸水阶段S2开始前就可以对泄压装置200进行压力设定，以使烹饪腔在初始就处于密闭状态)，当烹饪腔的绝对蒸汽压力达到排气压力P排后，可以主动顶开第二限压阀31以将烹饪腔内的冷空气排出到烹饪腔外部，当然，本发明不限于此，泄压装置200的设定压力还可以不调节为略小于排气压力P排，当烹饪腔的气体压力达到排气压力P排后，可以通过控制第二电机3221反转实现强制排冷气工序。
另外，在实施例二中，为了顺利实现排冷气工序，排气冷工序开始后最好将泄压装置200的设定压力调节为0atm，从而烹饪腔内的绝对蒸汽压力可以下降到1.0atm，接着再将泄压装置200的设定压力调高到0.2atm，使烹饪腔结束排冷气工序继续加热升温达到后续的突沸阶段。由此，可以有效地改善由于冷气存在而造成的米饭变色问题。
第四阶段：突沸阶段S4
在加热阶段S3结束后与沸腾阶段S5开始前插入一个突沸搅拌工序S4，通过突然的压力释放变化，使得烹饪腔内的米汤产生突沸的效果以搅动米烫进行翻滚运动，以打散结块的米团，促进整锅米饭吸水和加热的均匀性。
具体而言，在上述实施例一中，当检测到烹饪腔内的汤液温度升高至突沸温度T突沸和/或烹饪腔内的绝对蒸汽压力升高至突沸压力P突沸时，泄压装置200强制打开排气口103以使 烹饪腔内的汤液突沸。另外，需要说明的是，可以反复强制打开排气口103几次(例如图1中所示的三次)以实现几次(例如图1中所示的三次)突沸动作，从而可以达到更加有效的突沸效果。
具体而言，在上述实施例二中，排气冷工序后，可以调高泄压装置200的设定压力，使得当烹饪腔的气体压力达到突沸压力P突沸后，烹饪腔内的蒸汽可以主动顶开第二限压阀31进行排气泄压，接着将泄压装置200的设定压力调低，例如调低至0atm，从而使得烹饪腔内的绝对蒸汽压力可以降低至标准大气压状态(例如一个标准大气压1atm)，也就是说，通过烹饪腔的主动泄压将烹饪腔内的绝对蒸汽压力突然下降至常压状态，使得烹饪腔内的米汤由于温度高于标准大气压下的沸腾温度而突然剧烈沸腾，产生搅拌翻腾的效果，以突沸的冲击力产生、使米粒翻腾搅拌来打散加热阶段因米粒表面糊化变粘而造成的结块米团，促进米饭整体的吸水一致性和加热的均匀性。
这里，需要说明的是，由于是通过蒸汽顶开第二限压阀31实现突沸阶段，从而泄压的过程中，压弹性件313会带动第二限压杆312做一段时间的振动，从而可以确保烹饪腔内的气压下降速度相对较慢，这样，在烹饪腔内的米水量较少时，突沸阶段不会造成米饭分布不均的问题。另外，需要说明的是，可以反复进行几次(例如图1中所示的三次)调高设定压力再调低设定压力以实现几次(例如图1中所示的三次)突沸动作，可以达到更加有效的突沸效果。
优选地，T突沸满足：T沸-5℃≤T突沸≤T沸-1℃，其中，沸腾温度T沸受烹饪腔内的气压影响，不同压力状态下沸腾温度T沸不同，具体的对应关系见表1。
表.1：水的沸点与气压值的对应关系
气压值/一个标准大气压atm 沸腾温度/摄氏度℃
1.0  
1.1 102.4
1.2 104.8
1.3 107.3
1.4 109.7
1.5 111.6
1.6 113.4
1.7 115.3
当加热阶段S3包括排冷空气工序时，排冷气工序S31结束后，排气口103又重新置为关闭状态，此时烹饪腔内的气压恢复为标准大气压状态，随着加热的继续，当米汤温度升高至100℃时，米汤中的水会产生短时间的沸腾，造成大量的水蒸汽进入到烹饪腔中容纳气体的密闭空腔中，使得密封空腔的气压迅速升高，锅体中的水会随着压力的升高又恢复为不沸腾的状态，当烹饪腔内米汤温度升高至T突沸时，自动开始突沸搅拌工序。
第五阶段：沸腾阶段S5
实施例一中可以通过将第一限压阀再次抵压在排气口103上以使突沸阶段S4结束；实施例二中可以通过调高泄压装置200的设定压力，以使突沸阶段S4结束，具体地，可以将泄压装置200的设定压力提高到相对额定压力P额(例如0.3atm)，接着维持一定的加热功率，当烹饪腔内的绝对蒸汽压力超过额定压力P额(例如1.3atm)时，可以自动打开排气口103泄压，从而使得烹饪腔内的米汤维持在额定压力P额，以额定压力P额对应的沸腾温度T沸持续沸腾，直至烹饪腔内游离的水份完全被米饭吸收或者随着沸腾蒸发后(即汤液煮干后)，烹饪腔底部的温度随着加热的持续迅速升高到预设的迁移温度T迁，优选地，120℃≤T迁≤130℃，在此阶段，米粒长期维持在100℃以上的高温进行糊化，将大米致密的β淀粉充分转化成可以被人体消化吸收的疏松α淀粉结构。
第六阶段：焖饭阶段S6
自沸腾阶段S5结束直至煮饭结束设置的一段维持时间T维(优选地，3min≤T维≤15min)，这段时间，电饭煲可以以比较低的功率加热，或者不加热以直接例如烹饪腔内的的蓄热持续对米饭进行余热补炊，从而进一步促进米饭的糊化，提升米饭的口感。这里，需要说明的是，低功率加热和高功率加热的区别在于加热的速度不同，例如低功率加热可以理解为以较慢的速度达到某一温度，高功率加热可以理解为以较快的速度达到上述温度。
另外，需要说明的是，根据本发明实施例的电饭煲的其他构成例如单片机、相关电路硬件回路、信号接收和控制回路等以及操作对于本领域普通技术人员而言都是已知的，这里不再详细描述。
另外，根据本发明实施例的旋转式压缩机的其他构成、工作原理以及运转方式对于本领域普通技术人员而言都是已知的，这里不再详细描述。在本发明的描述中，需要理解的是，术语“中心”、“纵向”、“横向”、“长度”、“宽度”、“厚度”、“上”、“下”、“前”、“后”、“左”、“右”、“竖直”、“水平”、“顶”、“底”、“内”、“外”、“顺时针”、“逆时针”、“轴向”、“径向”、“周向”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本发明和简化描述，而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本发明的限制。
此外，术语“第一”、“第二”仅用于描述目的，而不能理解为指示或暗示相对重要性或者隐含指明所指示的技术特征的数量。由此，限定有“第一”、“第二”的特征可以明示或者隐含地包括一个或者更多个该特征。在本发明的描述中，“多个”的含义是两个或两个以上，除非另有明确具体的限定。
在本发明中，除非另有明确的规定和限定，术语“安装”、“相连”、“连接”、“固定”等术语应做广义理解，例如，可以是固定连接，也可以是可拆卸连接，或成一体；可以是直接相连，也可以通过中间媒介间接相连，可以是两个元件内部的连通或两个元件的相互作用关系。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本发明中的具体含义。
在本发明中，除非另有明确的规定和限定，第一特征在第二特征“上”或“下”可以是第一和第二特征直接接触，或第一和第二特征通过中间媒介间接接触。而且，第一特征在第二特征“之上”、“上方”和“上面”可是第一特征在第二特征正上方或斜上方，或仅仅表示第一特征水平高度高于第二特征。第一特征在第二特征“之下”、“下方”和“下面”可以是第一特征在第二特征正下方或斜下方，或仅仅表示第一特征水平高度小于第二特征。
在本说明书的描述中，参考术语“一个实施例”、“一些实施例”、“示例”、“具体示例”、或“一些示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本发明的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不必须针对的是相同的实施例或示例。而且，描述的具体特征、结构、材料或者特点可以在任一个或多个实施例或示例中以合适的方式结合。此外，在不相互矛盾的情况下，本领域的技术人员可以将本说明书中描述的不同实施例或示例以及不同实施例或示例的特征进行结合和组合。
尽管已经示出和描述了本发明的实施例，本领域的普通技术人员可以理解：在不脱离本发明的原理和宗旨的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由权利要求及其等同物限定。

Claims (20)

  1. 一种电饭煲，其特征在于，包括：
    煲体，所述煲体内限定出烹饪腔；
    煲盖，所述煲盖可开合地设在所述煲体上以打开或者关闭所述烹饪腔，所述煲盖上形成有排气口；
    用于对所述烹饪腔加热的加热装置；
    用于使所述烹饪腔内的绝对蒸汽压力维持在额定压力P额以下的泄压装置，所述泄压装置设在所述排气口处，所述泄压装置构造成当检测到所述烹饪腔内的汤液温度升高至突沸温度T突沸和/或所述烹饪腔内的绝对蒸汽压力升高至突沸压力P突沸和/或所述烹饪腔内的相对蒸汽压力大于所述泄压装置的第一设定压力时，所述泄压装置打开所述排气口以使所述烹饪腔内的汤液突沸，其中：T突沸＜T沸，P突沸＜P额，T沸为所述烹饪腔内的汤液在额定压力P额的条件下的沸腾温度。
  2. 根据权利要求1所述的电饭煲，其特征在于，所述突沸温度T突沸满足关系：T沸-5℃≤T突沸≤T沸-1℃。
  3. 根据权利要求1或2所述的电饭煲，其特征在于，所述泄压装置构造成当检测到所述烹饪腔内的汤液温度升高至排气温度T排和/或所述烹饪腔内的绝对蒸汽压力升高至排气压力P排和/或所述烹饪腔内的蒸汽的相对压力大于所述泄压装置的第二设定压力时，所述泄压装置打开所述排气口以排冷气，其中，T排＜T突沸，P排＜P突沸，所述第二设定压力小于所述第一设定压力。
  4. 根据权利要求3所述的电饭煲，其特征在于，所述排气温度T排满足：T排＝90℃。
  5. 根据权利要求1-4中任一项所述的电饭煲，其特征在于，所述泄压装置构造成当所述烹饪腔内的汤液温度升高至所述沸腾温度T沸和/或所述烹饪腔内的绝对蒸汽压力升高至所述额定压力P额时，使所述汤液维持在所述额定压力P额的条件下持续沸腾至煮干。
  6. 根据权利要求1所述的电饭煲，其特征在于，所述泄压装置包括：
    用于检测所述烹饪腔内汤液温度和/或所述烹饪腔内的绝对蒸汽压力的检测装置；和
    用于使所述烹饪腔内的绝对蒸汽压力维持在所述额定压力P额以下的第一泄压组件，当所述检测装置检测到所述烹饪腔内的汤液温度升高至所述突沸温度T突沸和/或所述烹饪腔内的绝对蒸汽压力升高至所述突沸压力P突沸时，所述第一泄压组件强制所述烹饪腔排气以使所述烹饪腔内的汤液突沸。
  7. 根据权利要求6所述的电饭煲，其特征在于，所述检测装置为设在所述煲盖上且与所述烹饪腔内的气体连通以间接检测所述汤液的温度的温度传感器。
  8. 根据权利要求6或7所述的电饭煲，其特征在于，所述第一泄压组件包括：第一限压阀和第一泄压机构，所述第一泄压机构包括：
    第一电机；和
    第一凸轮，所述第一凸轮由所述第一电机驱动转动且构造成转动的过程中驱使所述第一限压阀打开或者关闭所述排气口。
  9. 根据权利要求8所述的电饭煲，其特征在于，所述煲盖上具有弧形滑道，所述排气口贯穿所述弧形滑道的底端，所述第一限压阀可滑动地设在所述弧形滑道上且常抵挡在所述排气口上以关闭所述排气口，所述第一泄压机构用于驱使所述第一限压阀沿所述弧形滑道向上滑动以打开所述排气口，当所述第一凸轮的长轴端推动所述第一限压阀时所述第一限压阀沿所述弧形滑道向上滑动以打开所述排气口。
  10. 根据权利要求9所述的电饭煲，其特征在于，所述第一泄压组件进一步包括：设在所述第一泄压机构与所述第一限压阀之间的连动组件，所述第一凸轮通过所述连动组件推动所述第一限压阀打开所述排气口。
  11. 根据权利要求10所述的电饭煲，其特征在于，所述连动组件包括：
    弹性的密封件，所述密封件设在所述第一泄压机构与所述排气口之间以将所述第一泄压机构与所述排气口隔离开；和
    连动件，所述连动件可连动地连接在所述第一泄压机构和所述密封件之间。
  12. 根据权利要求8-11中任一项所述的电饭煲，其特征在于，所述第一限压阀为球体。
  13. 根据权利要求8所述的电饭煲，其特征在于，所述第一限压阀可上下移动地设在所述排气口的上方，当所述第一凸轮的长轴端推动所述第一限压阀时所述第一限压阀下移以关闭所述排气口。
  14. 根据权利要求13所述的电饭煲，其特征在于，所述第一泄压组件进一步包括：复位弹性件，所述复位弹性件构造成当所述第一凸轮的短轴端推动所述第一限压阀时驱动所述第一限压阀上移以打开所述排气口。
  15. 根据权利要求1所述的电饭煲，其特征在于，所述泄压装置包括：
    设定压力可调节的第二泄压组件，当所述烹饪腔内的汤液温度升高至突沸温度T突沸和/或所述烹饪腔内的绝对蒸汽压力升高至所述突沸压力P突沸时，所述烹饪腔内的相对蒸汽压力大于所述第一设定压力，以顶开所述第二泄压组件排气泄压使所述烹饪腔内的汤液突沸。
  16. 根据权利要求15所述的电饭煲，其特征在于，所述第二泄压组件包括：可伸缩的第二限压阀和第二泄压机构，所述第二泄压机构用于压缩所述第二限压阀以使所述第二限压阀以可调节的设定压力抵压在所述排气口上。
  17. 根据权利要求16所述的电饭煲，其特征在于，所述第二限压阀包括：
    上下间隔开布置的第一限压杆和第二限压杆；以及
    弹性件，所述弹性件可伸缩地连接在所述第一限压杆与所述第二限压杆之间。
  18. 根据权利要求17所述的电饭煲，其特征在于，所述弹性件为压缩弹簧。
  19. 根据权利要求16-18中任一项所述的电饭煲，其特征在于，所述第二泄压机构包括：
    杠杆件，所述杠杆件可枢转地设在所述煲盖上；
    设在所述杠杆件的动力端以用于驱动所述动力端转动的动力组件；
    设在所述杠杆件的阻力端以由所述阻力端驱动实现上下移动的推杆，所述推杆用于压缩所述第二限压阀。
  20. 根据权利要求19所述的电饭煲，其特征在于，所述动力组件包括：
    第二电机；
    主动齿轮，所述主动齿轮由所述第二电机驱动以可转动地设在所述煲盖上；和
    从动齿轮，所述从动齿轮设在所述动力端上且与所述主动齿轮啮合，以通过所述主动齿轮的转动驱动所述杠杆件转动。
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