WO2019015425A1 - 蒸煮器具的控制方法及蒸煮器具 - Google Patents

蒸煮器具的控制方法及蒸煮器具 Download PDF

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WO2019015425A1
WO2019015425A1 PCT/CN2018/091635 CN2018091635W WO2019015425A1 WO 2019015425 A1 WO2019015425 A1 WO 2019015425A1 CN 2018091635 W CN2018091635 W CN 2018091635W WO 2019015425 A1 WO2019015425 A1 WO 2019015425A1
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Prior art keywords
cooking appliance
pressure
valve
temperature
controlling
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PCT/CN2018/091635
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English (en)
French (fr)
Inventor
孔进喜
沈文君
文雅
张力文
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格力电器（武汉）有限公司
珠海格力电器股份有限公司
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Publication of WO2019015425A1 publication Critical patent/WO2019015425A1/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
    • A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means
    • 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
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • 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
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
    • 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
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam

Definitions

  • the present application relates to the field of kitchen electrical appliances, and in particular, to a method for controlling a cooking appliance and a cooking appliance.
  • the main object of the present application is to provide a control method for a cooking appliance and a corresponding cooking appliance, which can ensure that the liquid boils and does not overflow at different altitudes, thereby improving the taste of the food and improving the user.
  • a control method for a cooking appliance and a corresponding cooking appliance which can ensure that the liquid boils and does not overflow at different altitudes, thereby improving the taste of the food and improving the user.
  • a method of controlling a cooking appliance wherein the cooking appliance is provided with a pressure relief valve, the control method comprising the steps of:
  • step S10 and step S20 is in no particular order.
  • the step S10 further includes: determining, in the process of controlling the heating of the cooking appliance, whether the internal temperature T of the cooking appliance reaches a first preset value, and confirming that the internal temperature T reaches a first preset value.
  • the cooking appliance is controlled to enter a step of boosting and holding pressure.
  • the internal temperature T is sensed by a temperature sensing device, wherein the temperature sensing device is disposed on an appliance cover of the cooking appliance.
  • the first preset value ranges from 80 to 100 ° C.
  • step S20 the step of acquiring the current altitude boiling point Tf includes:
  • the current altitude boiling point Tf is determined according to the temperature increase ⁇ T that can be achieved inside the cooking appliance; wherein the temperature increase ⁇ T is predetermined according to the pressure increase ⁇ P of the cooking appliance during operation, the cooking The pressure increase ⁇ P of the appliance during operation is the opening pressure of the pressure relief valve.
  • step S20 further comprises the steps of:
  • the temperature increase ⁇ T ranges from 0 to 14 ° C.
  • the temperature increase ⁇ T ranges from 4 to 8 °C.
  • the pressure relief valve is a micro pressure ball valve
  • the micro pressure ball valve includes a valve hole and a ball placed on the valve hole.
  • step S30 after entering the pressure relief phase, the micro pressure ball valve is controlled to move, and the ball is removed from the valve hole.
  • a cooking appliance is provided with a pressure relief valve, wherein the cooking appliance is controlled during operation using the control method previously described.
  • the cooking appliance has a soup mode, and when the soup mode is selected, the cooking appliance operates in accordance with the control method previously described.
  • the appliance cover of the cooking appliance is provided with a temperature sensing device for sensing an internal temperature of the cooking appliance
  • the pressure relief valve is a micro pressure ball valve that includes a valve bore and a ball placed on the valve bore.
  • the control method of the cooking appliance and the cooking appliance of the present application can realize the effective boiling of the soup water under the pressure condition, and at the same time, can boil and not overflow at different altitudes, and on the other hand, the food can be added with flavor to improve the taste of the food. On the other hand, it helps to enhance the user experience.
  • FIG. 1 is a flow chart of a method of controlling a cooking appliance in accordance with a preferred embodiment of the present application
  • FIG. 2 is a flow chart of a method of controlling a cooking appliance according to another preferred embodiment of the present application.
  • FIG. 3 is a flow chart of a preferred embodiment of a method for determining a current altitude boiling point in accordance with the present application
  • Figure 4 is a schematic view showing the working state of the micro pressure ball valve in the cooking appliance of the present application.
  • Fig. 5 is a schematic view showing the pressure relief state of the micro pressure ball valve in the cooking appliance of the present application.
  • the cooking appliance is provided with a pressure relief valve, the pressure relief valve having a certain opening pressure, when the pressure inside the cooking appliance is increased by a certain amount compared to an external pressure (such as atmospheric pressure), that is, the amount of the increase is equal to the
  • an external pressure such as atmospheric pressure
  • the pressure relief valve will be opened to achieve a pressure relief so that the pressure increase ⁇ P inside the cooking appliance (i.e., the amount of pressure increase that can be achieved compared to the external air pressure) can be maintained at the opening pressure. That is, the opening pressure of the pressure relief valve can be used as an internal pressure increase ⁇ P of the cooking appliance during operation.
  • a cooking appliance has an appliance body, an inner pot placed in the body of the appliance, and an appliance cover for covering the appliance body and the inner pot, the pressure relief valve being typically mounted on the appliance cover.
  • the pressure relief valve is a micro pressure ball valve
  • the schematic structure of the micro pressure ball valve is as shown in FIG. 4, which includes a valve hole 1 and a ball 2 placed on the valve hole 1, mainly by The mass of the sphere 2 and the cross-sectional area of the valve bore 1 determine its opening pressure.
  • the pressure relief valve can also employ other types of construction, such as a valve core and a spring for biasing the spool, wherein the opening pressure is determined primarily by the biasing force of the spring.
  • the cooking appliance when the cooking appliance is in the closed state, when the cooking appliance performs functions such as soup or rice cooking, it generates steam in the pot by heating, and the ball 2 is blocked when the steam is discharged. As the heating process continues, the steam in the pot accumulates to generate pressure, and the cumulative increase in pressure causes the boiling point to rise.
  • the micro pressure ball valve in the cooking appliance of the present application, since the ball 2 and the valve hole 1 are physically sealed, that is, the edge of the ball is in contact with the orifice of the valve hole, and when the steam pressure is sufficiently large, The vapor pressure received by the sphere 2 can be balanced with its gravity, at which time the pressure in the pot no longer rises and the temperature in the pot reaches a maximum. In this process, since the ball 2 and the valve hole 1 are in contact with each other, the steam can be discharged to a limited extent, so that the vaporization nucleus in the pot causes boiling, thereby boiling under pressure conditions, thereby improving the inside of the cooking appliance.
  • the temperature also ensures that the soup is effectively tumbling, so that the nutrient content of the food is more easily emitted, and the food is more flavorful.
  • the positional relationship between the sphere 2 and the valve hole 1 is as shown in Fig. 4, and the sphere 2 is suspended on the valve hole 2, and the liquid in the pot does not overflow.
  • the cooking appliance of the present application thus achieves the effect of pressure boiling.
  • the temperature increase ⁇ T which can be achieved inside the cooking appliance, that is, the increase in the boiling point, or the temperature difference which can be raised compared to the boiling temperature of the altitude, can be predetermined. Moreover, it can be ascertained that the temperature increase ⁇ T is fixed regardless of the boiling point of the altitude of the position of the cooking appliance, that is, regardless of the change of the external air pressure, which is determined by the opening pressure of the pressure relief valve. of.
  • the actual boiling point that can be achieved inside the cooking appliance can be determined according to the temperature increase ⁇ T; otherwise, in the case where the actual boiling point that can be achieved inside the cooking appliance is determined, The boiling point of the altitude is determined based on the temperature increase ⁇ T.
  • the prior art micro-piezo cooker usually adopts temperature control, and after the end of the pressure-holding phase, the ball 2 is removed from the valve hole 1 by, for example, the suction of the magnetic core, as shown in FIG. 5, so that the valve hole 1 is at The state is completely open to drain the steam and the cooking process is over.
  • the end condition of the holding phase is to detect that the temperature in the pot drops to a preset temperature, such as 99 ° C (1 ° C lower than the normal boiling point), but the fixed temperature control is used for high altitude areas (such as Kunming). There is a problem. Under the temperature value of 99 °C, there is still a large pressure in the pot, and the pressure difference with the outside is about 30 kPa. At this time, the pressure holding phase is ended, and the ball is removed, which will cause pressure to spurt and make a large amount of soup spray. The outside world affects the user experience.
  • the present application provides a control method for a cooking appliance, as shown in FIG. 1, the control method includes the steps of:
  • step S10 and step S20 is in no particular order.
  • Tf may be a preset known value or a specific measured value.
  • obtaining the current altitude boiling point Tf may adopt any suitable method in the prior art, including presetting the boiling point of the altitude for the cooking appliance (for example, in the case of specifying the use area or the designated altitude for the cooking appliance, the boiling point of the altitude is a known amount) ).
  • the end condition of the pressure holding phase adopts a variable instead of the fixed end temperature, and by the relationship between the ending temperature and the current altitude boiling point, it can be ensured that the pressure inside the pot increases to zero when the pressure is maintained.
  • removing the sphere at this time will not cause the soup to overflow, thereby ensuring the effective boiling of the soup, improving the taste of the food, and avoiding the overflow of the soup, and is completely unaffected by the altitude.
  • step S10 further includes: determining, during the heating of the cooking appliance, whether the internal temperature T (preferably the top temperature) of the cooking appliance reaches a first preset value.
  • the cooking appliance is controlled to enter a step of boosting and holding pressure.
  • the first preset value may be set to be close to the boiling temperature value, for example, generally set to a boiling temperature value lower than most of the domestic region, and the value ranges from 80 ° C to 100 ° C, wherein 90 ° C is a more suitable temperature value.
  • the temperature in the pot preferably the top layer temperature
  • the cooking appliance it is possible to detect and determine in real time whether the temperature in the pot (preferably the top layer temperature) reaches a level close to the boiling temperature value, and if so, control the cooking appliance to enter the step of boosting and holding pressure, otherwise , you can continue to control the continuous heating of the cooking appliance.
  • the internal temperature T can be sensed by using a temperature sensing device, wherein the temperature sensing device is disposed on the appliance cover of the cooking appliance.
  • the method of obtaining the boiling point of the altitude can be realized by the relationship between the aforementioned temperature increase ⁇ T and the pressure increase ⁇ P.
  • the step of acquiring the current altitude boiling point Tf includes:
  • the current altitude boiling point Tf is determined according to the temperature increase ⁇ T that can be achieved inside the cooking appliance; wherein the temperature increase ⁇ T is predetermined according to the pressure increase ⁇ P of the cooking appliance during operation, the cooking The pressure increase ⁇ P of the appliance during operation is the opening pressure of the pressure relief valve.
  • step S20 further includes the steps of:
  • the following preferred method is used to determine the current altitude boiling point Tf: detecting the highest temperature value Tmax inside the cooking appliance in the pressure holding stage, for example, the temperature inside the pot can be detected by the aforementioned temperature sensing device, and each detected value is recorded.
  • Tmax the highest value therein is determined, denoted as Tmax
  • Tf Tmax- ⁇ T, where ⁇ T is the temperature increase corresponding to the corresponding pressure increase ⁇ P in the pot.
  • the pressure increase ⁇ P is mainly related to the mass m of the sphere.
  • the specific relationship is that the gravity of the sphere 2 is balanced with the subjected steam pressure (expressed as buoyancy).
  • the relationship between the pressure increase ⁇ P and the temperature increase ⁇ T is also determined, as shown in Table 2, the temperature increase ⁇ T can be determined by looking up the table according to the pressure increase ⁇ P.
  • the cooking appliance of the present application has a certain ⁇ T value at the time of design completion, and therefore, in a specific control program, the ⁇ T value can be directly utilized to determine the current altitude boiling point Tf.
  • the temperature increase ⁇ T ranges from 0 to 14 ° C, preferably from 4 to 8 ° C. According to the test results, the temperature increase ⁇ T is more preferably 6 ° C, and the best effect can be achieved.
  • the pressure increase ⁇ P generally ranges from 0 to 70 kPa, preferably from 20 to 40 kPa, and is optimal at 30 kPa.
  • step S20 before step S210, the method further includes the steps of:
  • step S200 Determine whether the pressure holding time reaches a second preset value. If not, control the cooking appliance to maintain heating. If yes, perform step S210.
  • the second preset value may be preset by a program or set by a user.
  • a specific function mode such as a soup mode or a rice cooking mode
  • different second preset values may be separately set by the program in advance, and of course, the user may be allowed to set on site, such as according to the user's pre-heating and/or food type. It is judged that the corresponding holding time is set to obtain a desired mouthfeel.
  • the cooking appliance can be immediately controlled to stop heating. Thereafter, it is determined in real time whether the temperature T in the pot satisfies the condition T ⁇ Tf, and if it is not satisfied, it continues to wait. Until the condition is met, the cooking appliance is controlled to enter the pressure relief phase.
  • the micro pressure ball valve can be controlled to move the ball 2 away from the valve hole 1.
  • a magnetic core may be placed beside the micro-pressure ball valve to align the magnetic core with the sphere 2 in the horizontal direction.
  • the coil of the magnetic core is not energized and thus does not affect the sphere 2.
  • the coil of the magnetic core is energized, and the magnetic core removes the sphere 2 from the valve hole 1 by suction to achieve pressure relief.
  • the coil of the magnetic core is de-energized, the core releases the sphere 2, and the sphere 2 is automatically reset to above the valve hole 1.
  • a second aspect of the present application provides a cooking appliance provided with a pressure relief valve, wherein the cooking appliance is controlled during operation using the control method previously described.
  • the cooking appliance has a soup mode, and when the soup mode is selected, the cooking appliance operates in accordance with the control method previously described. In other modes of operation, such as in the rice cooking mode, the existing control methods can still be used.
  • the appliance cover of the cooking appliance is provided with a temperature sensing device for sensing the internal temperature of the cooking appliance.
  • the pressure relief valve is a micro pressure ball valve
  • the micro pressure ball valve includes a valve hole and a ball placed on the valve hole.
  • the cooking utensil of the present application may be a plurality of types of cooking appliances such as a micro pressure cooker, a rice cooker, an electric pressure cooker, and an electric steamer.
  • the cooking appliance control method and the cooking appliance of the present application can realize the effective boiling of the soup water under the pressure condition, and at the same time, can realize boiling at different altitudes without overflowing, and on the other hand, the food can be added with flavor to improve the taste of the food. On the other hand helps to enhance the user experience.

Abstract

一种蒸煮器具的控制方法及蒸煮器具，蒸煮器具设置有泄压阀，控制方法包括，S10、控制蒸煮器具进行加热，直至进入升压、保压阶段；S20、获取当前海拔沸点Tf；S30、在保压阶段结束后，在确认蒸煮器具内部温度T＜Tf的情况下，控制蒸煮器具进入泄压阶段；其中，步骤S10和步骤S20的顺序不分先后，能够实现带压力情况下锅内汤水的有效沸腾，同时实现在不同海拔区域都能沸腾且不溢出，一方面能使食物更加入味从而提高食物的口感，另一方面有助于改善用户体验。

Description

蒸煮器具的控制方法及蒸煮器具
相关申请
本申请要求2017年07月20日申请的，申请号为201710597620.1，名称为“一种蒸煮器具的控制方法及蒸煮器具”的中国专利申请的优先权，在此将其全文引入作为参考。
技术领域
本申请涉及厨房电器技术领域，具体涉及一种蒸煮器具的控制方法及蒸煮器具。
背景技术
人们在使用电饭煲、电压力锅等蒸煮器具进行烹饪时，很多情况下，需要提高锅内的压力从而升高沸点来达到提升温度的目的，特别是在海拔较高的区域。对于电压力锅而言，其通过密封来提升压力，但也正因为其良好的密封性，导致液态水无法形成汽化核，从而难以产生有效的沸腾，导致食物不够“入味”。对此，人们开发了具有微压功能的电饭煲，其通过微压球阀的控制，可以实现提升沸点的同时液体也能有效沸腾。然而，现有的微压电饭煲还存在泄压时容易溢出的问题，影响用户体验。
发明内容
基于上述现状，本申请的主要目的在于提供一种蒸煮器具的控制方法及相应的蒸煮器具，其能实现在不同海拔区域均保证液体沸腾且不溢出，从而有利于提高食物入味口感，并改善用户体验。
为实现上述目的，本申请采用的技术方案如下：
根据本申请的第一方面，一种蒸煮器具的控制方法，其中，所述蒸煮器具设置有泄压阀，所述控制方法包括步骤：
S10、控制所述蒸煮器具进行加热，直至进入升压、保压阶段；
S20、获取当前海拔沸点Tf；
S30、在保压阶段结束后，在确认蒸煮器具的内部温度T＜Tf的情况下，控制所述蒸煮器具进入泄压阶段；
其中，步骤S10和步骤S20的顺序不分先后。
优选地，步骤S10进一步包括：在控制所述蒸煮器具进行加热的过程中，判断蒸煮器 具的内部温度T是否达到第一预设值，在确认所述内部温度T达到第一预设值的情况下，控制所述蒸煮器具进入升压、保压阶段。
优选地，步骤S10中，利用感温装置感测所述内部温度T，其中，所述感温装置设置在蒸煮器具的器具盖上。
优选地，所述第一预设值的取值范围为80-100℃。
优选地，步骤S20中，获取当前海拔沸点Tf的步骤包括：
进入保压阶段后，根据所述蒸煮器具内部所能达到的温度增值ΔT确定当前海拔沸点Tf；其中，所述温度增值ΔT根据所述蒸煮器具在工作时的压力增值ΔP预先确定，所述蒸煮器具在工作时的压力增值ΔP为所述泄压阀的开启压力。
优选地，步骤S20进一步包括步骤：
S210、记录保压阶段中所述蒸煮器具内部的最高温度值Tmax，并根据公式Tf＝Tmax-ΔT确定当前海拔沸点Tf。
优选地，所述温度增值ΔT的取值范围为0-14℃。
优选地，所述温度增值ΔT的取值范围为4-8℃。
优选地，所述泄压阀为微压球阀，所述微压球阀包括阀孔和放置在所述阀孔上的球体。
优选地，所述压力增值ΔP根据公式mg＝ΔP*S确定，其中，m为所述球体的质量，S为所述阀孔的横截面积。
优选地，步骤S30中，在进入泄压阶段后，控制所述微压球阀动作，将所述球体从所述阀孔上移开。
根据本申请的第二方面，一种蒸煮器具，所述蒸煮器具设置有泄压阀，其中，所述蒸煮器具在工作时采用前面所述的控制方法进行控制。
优选地，所述蒸煮器具具有煲汤模式，当所述煲汤模式被选中时，所述蒸煮器具按照前面所述的控制方法工作。
优选地，所述蒸煮器具的器具盖上设有感温装置，用于感测所述蒸煮器具的内部温度；
和/或，所述泄压阀为微压球阀，所述微压球阀包括阀孔和放置在所述阀孔上的球体。本申请的蒸煮器具的控制方法及蒸煮器具能够实现带压力情况下锅内汤水的有效沸腾，同时实现在不同海拔区域都能沸腾且不溢出，一方面能使食物更加入味从而提高食物的口感，另一方面有助于提升用户体验。
附图说明
以下将参照附图对根据本申请的蒸煮器具的控制方法及蒸煮器具的优选实施方式进 行描述。图中：
图1为根据本申请的一种优选实施方式的蒸煮器具的控制方法的流程图；
图2为根据本申请的另一种优选实施方式的蒸煮器具的控制方法的流程图；
图3为根据本申请中确定当前海拔沸点方法的优选实施方式的流程图；
图4为本申请的蒸煮器具中微压球阀的工作状态示意图；
图5为本申请的蒸煮器具中微压球阀的泄压状态示意图。
具体实施方式
为保证微压煲、电饭煲、电压力锅、电蒸锅等蒸煮器具能够在带压力的情况下实现锅内液体有效沸腾，特别是在执行煲汤功能时实现汤的沸腾，提高食物入味口感，本申请的蒸煮器具设置有泄压阀，所述泄压阀具有一定的开启压力，当蒸煮器具内部的压力相比于外部压力(如大气压)升高一定的量，即，该升高的量等于该开启压力时，所述泄压阀将被打开以实现泄压，从而可将蒸煮器具内部的压力增值ΔP(即相比于外部气压所能达到的压力增加量)维持在该开启压力下。也即，所述泄压阀的开启压力可作为所述蒸煮器具在工作时的内部压力增值ΔP。
一般地，蒸煮器具具有器具本体、置于器具本体中的内锅和用于盖住器具本体和内锅的器具盖，所述泄压阀通常安装在所述器具盖上。
作为一种优选示例，所述泄压阀为微压球阀，微压球阀的示意性结构如图4所示，其包括阀孔1和放置在所述阀孔1上的球体2，其中主要由球体2的质量和阀孔1的横截面积确定其开启压力。
当然，泄压阀还可以采用其它类型的结构，例如采用阀芯和用于偏压所述阀芯的弹簧的结构，其中由主要由弹簧的偏置力确定其开启压力。
以微压球阀为例，在蒸煮器具处于合盖状态下，当蒸煮器具执行例如煲汤或煮饭等功能时，其通过加热而在锅内产生蒸汽，蒸汽排出时会遇到球体2而受阻，随着加热过程的持续，锅内的蒸汽不断积累从而产生压力，压力的累积提升便会引起沸点升高。
仍以微压球阀为例，本申请的蒸煮器具中，由于球体2与阀孔1之间采用物理密封方式，即通过球体的边缘与阀孔的孔口接触密封，当蒸汽压力足够大时，球体2受到的蒸汽压力可以与其重力相平衡，此时锅内压力不再上升，锅内温度达到最大值。此过程中，由于球体2与阀孔1之间为接触密封，使得蒸汽能够有限度地排出，从而使锅内产生汽化核引起沸腾，实现在有压力的条件下沸腾，既能提升蒸煮器具内部温度又能保证汤水有效翻滚，从而使食物营养物质成份更容易散发出来，且食物更加入味。在这个过程中，球体2 与阀孔1的位置关系如图4所示，球体2悬浮于阀孔2上，锅内液体不会溢出。本申请的蒸煮器具由此可实现带压力沸腾的效果。
常压条件下沸点与压力增值ΔP的关系通常如表1所示：
表1 常压条件下沸点与压力增值ΔP的关系
Figure PCTCN2018091635-appb-000001
进而，根据表1的关系，能够得到压力增值ΔP与温度增值ΔT之间的关系，如表2所示：
表2 压力增值与温度增值的关系
Figure PCTCN2018091635-appb-000002
因此，根据所述压力增值ΔP可以预先确定所述蒸煮器具内部所能达到的温度增值ΔT，也即沸点的提升量，或者说相比于海拔沸点温度所能提升的温度差。并且，可以确定的是，无论所述蒸煮器具所在位置的海拔沸点如何变化，也即，无论外部气压如何变化，所述温度增值ΔT是固定不变的，其是由泄压阀的开启压力决定的。于是，在确定了海拔沸点的情况下，便能够根据所述温度增值ΔT确定蒸煮器具内部所能达到的实际沸点；反之，在确定了蒸煮器具内部所能达到的实际沸点的情况下，则能够根据所述温度增值ΔT确定海拔沸点。
现有技术的微压电饭煲通常采用温度控制，保压阶段结束后例如借助于磁芯的吸力将球体2移开，使其离开阀孔1的上方，如图5所示，使得阀孔1处于完全敞开的状态，以将蒸汽排尽，烹调过程结束。通常，保压阶段的结束条件为检测到锅内温度下降至某一预设的温度，如99℃(低于通常的沸点1℃)，但是采用固定温度控制对于高海拔区域(如昆明)则存在问题，在99℃的温度值下，锅内仍然存在较大压力，与外界的压力差在30kPa左右，此时结束保压阶段，移开球体，会导致压力爆泄，使大量汤水喷向外界，影响用户体验。
针对这种情况，本申请提供了一种蒸煮器具的控制方法，如图1所示，所述控制方法包括步骤：
S10、控制所述蒸煮器具进行加热，优选为持续加热，直至进入升压、保压阶段；
S20、获取当前海拔沸点Tf；
S30、在保压阶段结束后，在确认蒸煮器具的内部温度T＜Tf的情况下，控制所述蒸煮 器具进入泄压阶段；
其中，步骤S10和步骤S20的顺序不分先后。
在本申请的控制方法中，Tf可以是预置的已知值，也可以是具体测定值。其中，获取当前海拔沸点Tf可以采用现有技术中任何合适的方法，包括为蒸煮器具预置海拔沸点(例如，在为蒸煮器具指定使用区域或指定海拔高度的情况下，海拔沸点为已知量)。
也即，本申请的控制方法中，保压阶段的结束条件采用变量替代固定的结束温度，通过结束温度与当前海拔沸点的联系，可保证保压结束后锅内压力增值为零时再进入泄压阶段，此时移开球体也不会导致汤水外溢，从而既保证了汤水的有效沸腾，提高了食物的口感，又可避免汤水外溢，并且完全不受海拔高度的影响。
优选地，如图2所示，步骤S10进一步包括：在控制所述蒸煮器具进行加热的过程中，判断蒸煮器具的内部温度T(优选为顶层温度)是否达到第一预设值，在确认所述内部温度T达到第一预设值的情况下，控制所述蒸煮器具进入升压、保压阶段。
作为内部温度的判断标准，第一预设值可设置为接近沸腾温度值，例如，通常情况下设置为低于国内大部分区域的沸腾温度值，其取值范围为80℃-100℃，其中90℃为更为合适的温度值。
也即，在蒸煮器具进行加热的过程中，可以实时检测并判断锅内温度(优选顶层温度)是否达到接近沸腾温度值的水平，若达到，则控制蒸煮器具进入升压、保压阶段，否则，可以继续控制蒸煮器具持续加热。
优选地，步骤S10中，可利用感温装置感测所述内部温度T，其中，所述感温装置设置在蒸煮器具的器具盖上。
优选地，获取海拔沸点的方法可以利用前述温度增值ΔT与压力增值ΔP的关系来实现。具体地，步骤S20中，获取当前海拔沸点Tf的步骤包括：
进入保压阶段后，根据所述蒸煮器具内部所能达到的温度增值ΔT确定当前海拔沸点Tf；其中，所述温度增值ΔT根据所述蒸煮器具在工作时的压力增值ΔP预先确定，所述蒸煮器具在工作时的压力增值ΔP为所述泄压阀的开启压力。
优选地，如图3所示，步骤S20进一步包括步骤：
S210、记录保压阶段中所述蒸煮器具内部的最高温度值Tmax，并根据公式Tf＝Tmax-ΔT确定当前海拔沸点Tf，其中，ΔT为蒸煮器具内的温度增值。其中，在泄压阀的开启压力确定的情况下，例如，在微压球阀的球体质量和阀孔尺寸一定的情况下，ΔT为固定值。
也即，本申请中采用下述优选方法来确定当前海拔沸点Tf：检测保压阶段蒸煮器具内 部的最高温度值Tmax，例如可通过前述感温装置来检测锅内温度，并记录各个检测值，从而确定其中的最高值，记为Tmax，则沸点温度值Tf＝Tmax-ΔT，式中，ΔT为锅内相应压力增值ΔP所对应的温度增值。
对于微压球阀而言，所述压力增值ΔP主要与球体质量m相关，在没有其他偏压结构的情况下，具体关系为球体2的重力与承受的蒸汽压力(表现为浮力)相平衡，其平衡关系式为：mg＝ΔP*S，式中S为球体外表面与蒸汽的有效接触面积，例如等于阀孔1的横截面积，于是，在微压球阀的结构确定后，该压力增值ΔP就是一个已知的确定量。另一方面，由于压力增值ΔP与温度增值ΔT的关系也是确定的，如表2所示，根据压力增值ΔP即可查表确定温度增值ΔT。
于是，本申请的蒸煮器具在设计完成之时，便具有确定的ΔT值，因此，在具体的控制程序中，可以直接利用该ΔT值来确定当前海拔沸点Tf。
优选地，所述温度增值ΔT的取值范围为0-14℃，优选为4-8℃。根据试验结果，温度增值ΔT更优选为6℃，所能达到的效果最佳。
对应地，压力增值ΔP的一般取值范围为0-70kPa，优选为20-40kPa，且30kPa时效果最佳。
优选地，如图3所示，步骤S20中，在步骤S210之前还包括步骤：
S200、判断保压时间是否达到第二预设值，如未达到，则控制所述蒸煮器具维持加热，如已达到，则执行步骤S210。
优选地，所述第二预设值可以由程序预先设定或者由用户进行设定。例如，针对具体的功能模式，如煲汤模式或煮饭模式，可以预先由程序分别设置不同的第二预设值，当然也可以允许用户现场设置，如根据用户对火候和/或食材种类的预判设置相应的保压时间，从而获得期望的口感。
如图3所示，在保压时间达到第二预设值后，可立即控制蒸煮器具停止加热，此后，实时判断锅内温度T是否满足条件T＜Tf，只要还未满足，则继续等待，直至满足该条件后，才控制蒸煮器具进入泄压阶段。
优选地，步骤S30中，在进入泄压阶段后，可以控制所述微压球阀动作，将所述球体2从所述阀孔1上移开。例如，可以在微压球阀的旁侧设置磁芯，使磁芯在水平方向上对准球体2。在默认状态下，磁芯的线圈不通电，因而不会对球体2产生影响。当需要泄压时，则使磁芯的线圈通电，磁芯通过吸力将将球体2从阀孔1上移开，实现泄压。当磁芯的线圈断电后，磁芯释放球体2，球体2可自动复位至阀孔1的上方。
基于上述的控制方法，本申请的第二方面提供了一种蒸煮器具，所述蒸煮器具设置有 泄压阀，其中，该蒸煮器具在工作时采用前面所述的控制方法进行控制。
特别地，所述蒸煮器具具有煲汤模式，当所述煲汤模式被选中时，所述蒸煮器具按照前面所述的控制方法工作。而在其他的工作模式中，例如在煮饭模式中，则仍可采用已有的控制方法工作。
优选地，所述蒸煮器具的器具盖上设有感温装置，用于感测所述蒸煮器具的内部温度。
优选地，所述泄压阀为微压球阀，所述微压球阀包括阀孔和放置在所述阀孔上的球体。
本申请的蒸煮器具可以是微压煲、电饭煲、电压力锅、电蒸锅等多种类型的蒸煮类电器。
本申请的蒸煮器具控制方法及蒸煮器具能够实现带压力情况下锅内汤水的有效沸腾，同时实现在不同海拔区域都能沸腾且不溢出，一方面能使食物更加入味从而提高食物的口感，另一方面有助于提升用户体验。
本申请的上下文中披露了多个参数的取值范围，应当理解，在不矛盾的前提下，如无特殊说明，相应的参数的取值可以包括该特定范围的端点值。
本领域的技术人员容易理解的是，在不冲突的前提下，上述各优选方案可以自由地组合、叠加。
应当理解，上述的实施方式仅是示例性的，而非限制性的，在不偏离本申请的基本原理的情况下，本领域的技术人员可以针对上述细节做出的各种明显的或等同的修改或替换，都将包含于本申请的权利要求范围内。

Claims (13)

  1. 一种蒸煮器具的控制方法，其特征在于，所述蒸煮器具设置有泄压阀，所述控制方法包括步骤：
    S10、控制所述蒸煮器具进行加热，直至进入升压、保压阶段；
    S20、获取当前海拔沸点Tf；
    S30、在保压阶段结束后，在确认蒸煮器具的内部温度T＜Tf的情况下，控制所述蒸煮器具进入泄压阶段；
    其中，步骤S10和步骤S20的顺序不分先后。
  2. 根据权利要求1所述的蒸煮器具的控制方法，其特征在于，步骤S10进一步包括：在控制所述蒸煮器具进行加热的过程中，判断蒸煮器具的内部温度T是否达到第一预设值，在确认所述内部温度T达到第一预设值的情况下，控制所述蒸煮器具进入升压、保压阶段。
  3. 根据权利要求2所述的蒸煮器具的控制方法，其特征在于，步骤S10中，利用感温装置感测所述内部温度T，其中，所述感温装置设置在蒸煮器具的器具盖上。
  4. 根据权利要求2所述的蒸煮器具的控制方法，其特征在于，所述第一预设值的取值范围为80-100℃。
  5. 根据权利要求1-4之一所述的蒸煮器具的控制方法，其特征在于，步骤S20中，获取当前海拔沸点Tf的步骤包括：
    进入保压阶段后，根据所述蒸煮器具内部所能达到的温度增值ΔT确定当前海拔沸点Tf；其中，所述温度增值ΔT根据所述蒸煮器具在工作时的压力增值ΔP预先确定，所述蒸煮器具在工作时的压力增值ΔP为所述泄压阀的开启压力。
  6. 根据权利要求5所述的蒸煮器具的控制方法，其特征在于，步骤S20进一步包括步骤：
    S210、记录保压阶段中所述蒸煮器具内部的最高温度值Tmax，并根据公式Tf＝Tmax-ΔT确定当前海拔沸点Tf。
  7. 根据权利要求5所述的蒸煮器具的控制方法，其特征在于，所述温度增值ΔT的取值范围为0-14℃；
    优选地，所述温度增值ΔT的取值范围为4-8℃。
  8. 根据权利要求5所述的蒸煮器具的控制方法，其特征在于，所述泄压阀为微压球阀，所述微压球阀包括阀孔和放置在所述阀孔上的球体。
  9. 根据权利要求8所述的蒸煮器具的控制方法，其特征在于，所述压力增值ΔP根据 公式mg＝ΔP*S确定，其中，m为所述球体的质量，S为所述阀孔的横截面积。
  10. 根据权利要求8所述的蒸煮器具的控制方法，其特征在于，步骤S30中，在进入泄压阶段后，控制所述微压球阀动作，将所述球体从所述阀孔上移开。
  11. 一种蒸煮器具，所述蒸煮器具设置有泄压阀，其特征在于，所述蒸煮器具在工作时采用权利要求1-10之一所述的蒸煮器具的控制方法进行控制。
  12. 根据权利要求11所述的蒸煮器具，其特征在于，所述蒸煮器具具有煲汤模式，当所述煲汤模式被选中时，所述蒸煮器具按照权利要求1-10之一所述的蒸煮器具的控制方法工作。
  13. 根据权利要求11或12所述的蒸煮器具，其特征在于，所述蒸煮器具的器具盖上设有感温装置，用于感测所述蒸煮器具的内部温度；
    和/或，所述泄压阀为微压球阀，所述微压球阀包括阀孔和放置在所述阀孔上的球体。
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