WO2021077576A1

WO2021077576A1 - Detection method, cooking appliance, cooking system, and computer-readable storage medium

Info

Publication number: WO2021077576A1
Application number: PCT/CN2019/125716
Authority: WO
Inventors: 陈寅之
Original assignee: 佛山市顺德区美的洗涤电器制造有限公司
Priority date: 2019-10-25
Filing date: 2019-12-16
Publication date: 2021-04-29
Also published as: CN110762565A; CN110762565B; KR102524939B1; KR20210091813A

Abstract

Provided are a detection method for a cooking appliance, a cooking appliance, a cooking system, and a computer-readable storage medium. The detection method comprises: acquiring a plurality of actual temperatures of a piece of cookware (01); acquiring first actual rates of change (02); acquiring a plurality of second actual rates of change (03); acquiring a first actual cooking parameter (04); acquiring a second actual cooking parameter (05); acquiring an actual amount of water according to the first actual cooking parameter and the second actual cooking parameter (06); and performing boiling detection on the water according to the actual amount of water (07).

Description

Detection method, cooking appliance, cooking system and computer readable storage medium

Priority information

This application requests the priority and rights of the patent application with the patent application number 201911025930.1 filed with the State Intellectual Property Office of China on October 25, 2019, and the full text is incorporated herein by reference.

Technical field

This application relates to the field of household appliances, and in particular to a detection method for cooking appliances, cooking appliances, cooking systems, and computer-readable storage media.

Background technique

The cooking process usually includes successive cooking stages, such as: ignition stage, boiling stage, and serving stage, etc. The execution of each stage affects each other, such as the completion of the boiling stage of the boiling operation ( Usually the water is boiling), the ordering operation of the ordering phase needs to be executed. Therefore, accurate detection of water boiling is beneficial to the execution of subsequent operations such as serving dishes. In the current smart cooking process, the boiling of water is detected based on the calibrated cooking curve, which is generated based on the calibrated water volume, in other words, a calibrated cooking curve corresponds to a calibrated water volume. However, the actual amount of water used may be inconsistent with the calibrated amount of water. If the calibrated cooking curve is used to detect the boiling of water, the result of the boiling detection will be inaccurate, thereby affecting the overall cooking effect.

Summary of the invention

The embodiments of the present application provide a detection method of a cooking appliance, a cooking appliance, a cooking system, and a computer-readable storage medium.

The detection method of a cooking appliance according to an embodiment of the present application, the cooking appliance is used for heating a pot. The detection method includes: obtaining a plurality of actual temperatures of the pot in a preset calibration period, each of the actual temperatures corresponding to a time; and obtaining the calibration period at each time according to the plurality of actual temperatures The first actual rate of change of the actual temperature of the pot, each of the moments is the end time of the corresponding calibration period; the rate of change of each of the first actual rates of change is acquired to obtain a plurality of second The actual rate of change, a plurality of the second actual rate of change, a plurality of the first actual rate of change, and each of the moments respectively correspond; according to the plurality of the second actual rate of change, the preset calibration moment, And the preset first calibration cooking parameter of the pot with water to obtain the first actual cooking parameter, wherein the calibration time is the time corresponding to the maximum value in the preset second calibration rate of change; The first actual rate of change, the second actual rate of change, the preset first calibrated maximum rate of change, and the preset second calibrated cooking parameter of the pot to obtain the second actual cooking parameter, wherein said is The preset second calibration rate of change takes a value at the time corresponding to zero; and obtaining the actual water volume of the water according to the first actual cooking parameter and the second actual cooking parameter; and according to the actual water volume and the preset The set calibrated boiling detection parameter performs boiling detection on the water.

The detection method of the cooking appliance in the embodiment of the application obtains multiple actual temperatures in the calibration period, and calculates the corresponding multiple first actual rate of change and second actual rate of change, and then according to the second actual rate of change, calibration time and The first calibrated cooking parameter of the pot filled with water obtains the first actual cooking parameter, and the second actual cooking parameter is obtained according to the first actual rate of change, the second actual rate of change, the calibrated maximum rate of change, and the second calibrated cooking parameter of the pot For cooking parameters, the corresponding actual water volume is obtained through the first actual cooking parameter and the second cooking parameter, and finally the water boiling detection is performed according to the actual water volume and the calibrated boiling detection parameter. The detection method can perform boiling detection of water according to the actual water volume in the pot, which improves the accuracy of boiling detection, thereby improving the cooking effect.

In some embodiments, the first actual cooking parameter is obtained according to a plurality of the second actual rate of change, a preset calibration time, and a preset first calibration cooking parameter of the pot filled with water , Including: obtaining the first actual time corresponding to the maximum value of the plurality of second actual rates of change; and obtaining the first actual cooking parameter according to the first actual time, the calibration time, and the first calibration cooking parameter. The corresponding first actual cooking parameter is obtained through the first actual time and the calibration time and the first calibration cooking parameter, and different first actual cooking parameters can be obtained according to different water volumes and pot types, thereby improving the cooking effect.

In some implementation manners, the obtaining the first actual time corresponding to the maximum value among the plurality of second actual rate of change includes: obtaining according to the plurality of second actual rate of change and the corresponding plurality of said moments A first actual curve; and acquiring, according to the first actual curve, the time corresponding to when the second actual rate of change is at an upper bump as the first actual time. The first actual curve is obtained by arranging multiple second actual rates of change and corresponding moments, and the corresponding time can be determined directly according to the convex point on the first actual curve as the first actual moment, which speeds up the acquisition of the first actual curve. Efficiency at all times.

In some embodiments, the cooking parameter according to the first actual change rate, the second actual change rate, the preset first calibrated maximum change rate, and the preset second calibrated cooking parameter of the pot Obtaining the second actual cooking parameter includes: obtaining a second actual time corresponding to a second actual change rate that takes a value of zero among the plurality of second actual change rates; and obtaining a first actual time corresponding to the second actual change rate. The actual change rate is used as the actual maximum change rate; and the second actual cooking parameter is obtained according to the actual maximum change rate, the preset calibrated maximum change rate, and the second calibrated cooking parameter. By obtaining the pre-stored calibration maximum rate of change that is the same or similar to the maximum actual rate of change, and then directly find the second calibration cooking parameter of the pot used during calibration corresponding to the maximum actual rate of change, and set the second calibration cooking parameter As the second actual cooking parameter, the efficiency of obtaining the second actual cooking parameter is accelerated.

In some implementations, the first actual curve is acquired according to a plurality of the second actual change rates and the corresponding plurality of the times. The acquiring the second actual time corresponding to the second actual change rate with a value of zero among the plurality of second actual change rates includes: according to the plurality of first actual change rates and the corresponding plurality of Acquiring a second actual curve at a time; and acquiring a time corresponding to when the second actual rate of change is at an inflection point according to the first actual curve as the second actual time. The obtaining the first actual rate of change corresponding to the second actual time as the actual maximum rate of change includes: obtaining the first actual rate of change corresponding to the second actual time in the second actual curve as The actual maximum rate of change. According to the first actual curve and the second actual curve, the corresponding actual maximum change rate is obtained, which improves the efficiency of obtaining the second cooking parameter during the cooking process.

In some embodiments, the cooking parameter includes heat capacity. The acquiring the first actual cooking parameter according to the plurality of second actual change rates, the preset calibration time, and the preset first calibration cooking parameter of the pot filled with water includes: The second actual rate of change, the preset calibration time, and the preset first calibration heat capacity of the pot filled with water obtain the first actual heat capacity. The acquiring the second actual cooking parameter according to the first actual change rate, the second actual change rate, the preset calibrated maximum change rate, and the preset second calibrated cooking parameter of the pot includes: The second actual heat capacity is obtained according to the first actual change rate, the second actual change rate, the preset calibrated maximum change rate, and the preset second calibrated heat capacity of the pot. The acquiring the actual water volume of the water according to the first actual cooking parameter and the second actual cooking parameter includes: according to the first actual heat capacity, the second actual heat capacity, the calibrated water volume, and the calibrated water volume The heat capacity to obtain the actual water volume of the water. The first actual heat capacity is the total heat capacity of the pot and the water, and the second actual heat capacity is the heat capacity of the pot. The actual heat capacity of the water can be obtained according to the first actual heat capacity and the second actual heat capacity. Then according to the actual heat capacity of the water, the calibration water volume and the heat capacity of the calibration water volume, the actual water volume can be obtained. This method is more scientific and accurate than the user's estimation of water volume.

In some embodiments, the cooking parameters include heat dissipation speed. The acquiring the first actual cooking parameter according to the plurality of second actual change rates, the preset calibration time, and the preset first calibration cooking parameter of the pot filled with water includes: The second actual rate of change, the preset calibration time, and the preset first calibration heat dissipation rate of the pot filled with water obtain the first actual heat dissipation rate. The acquiring the second actual cooking parameter according to the first actual change rate, the second actual change rate, the preset calibrated maximum change rate, and the preset second calibrated cooking parameter of the pot includes: Obtain a second actual heat dissipation rate according to the first actual rate of change, the second actual rate of change, a preset calibrated maximum rate of change, and a preset second calibrated heat dissipation rate of the pot. The obtaining the actual amount of water of the water according to the first actual cooking parameter and the second actual cooking parameter includes: according to the first actual heat dissipation rate, the second actual heat dissipation rate, the calibrated water amount, and the calibrated water amount The actual heat dissipation rate of the water is obtained. The first actual heat dissipation rate is the total heat dissipation rate of the pot and water, and the second actual heat dissipation rate is the heat dissipation rate of the pan. The actual heat dissipation rate of water can be obtained according to the first actual heat dissipation rate and the second actual heat dissipation rate. Then according to the actual water heat dissipation rate, the calibration water volume and the heat dissipation rate of the calibration water volume, the actual water volume can be obtained. This method is more scientific and accurate than the user's estimation of water volume.

In some embodiments, the cooking parameter includes the rate of heat absorption. The acquiring the first actual cooking parameter according to the plurality of second actual change rates, the preset calibration time, and the preset first calibration cooking parameter of the pot filled with water includes: The second actual rate of change calibration time and the preset first calibrated heat absorption rate of the pot filled with water obtain the first actual heat absorption rate. The acquiring the second actual cooking parameter according to the first actual change rate, the second actual change rate, the preset calibrated maximum change rate, and the preset second calibrated cooking parameter of the pot includes: Obtain a second actual heat absorption rate according to the first actual rate of change, the second actual rate of change, a preset calibrated maximum rate of change, and a preset second calibrated heat absorption rate of the pot. The obtaining the actual water volume of the water according to the first actual cooking parameter and the second actual cooking parameter includes: according to the first actual heat absorption speed, the second actual heat absorption speed, the calibrated water volume, and The heat absorption rate of the calibrated water volume obtains the actual water volume of the water. The first actual heat absorption speed is the total heat absorption speed of the pot and water, and the second actual heat absorption speed is the heat absorption speed of the pot. According to the first actual heat absorption speed and the second actual heat absorption speed, the actual heat absorption speed can be obtained. The heat absorption rate of the water. Then the actual water volume can be obtained according to the actual water heat absorption speed, the calibration water volume and the heat absorption speed of the calibration water volume. This method is more scientific and accurate than the user's estimation of water volume.

In some embodiments, the boiling detection parameters include period, temperature change trend, temperature fluctuation degree, temperature mean value, temperature variance, temperature sum value, temperature coefficient of variation, and temperature median. The calibration boiling detection parameter correspondingly includes a calibration period, and each calibration period corresponds to a water volume. The performing boiling detection on the water according to the actual water volume and preset calibration boiling detection parameters includes: selecting one corresponding to the actual water volume among a plurality of calibration periods as a correction period; During the correction period, the boiling detection of water is performed according to the temperature change trend, temperature fluctuation degree, temperature average value, temperature variance, temperature sum value, temperature coefficient of variation, and temperature median of multiple temperatures. The water boiling detection is performed on the temperature change trend, temperature fluctuation degree, temperature mean value, temperature variance, temperature sum value, temperature coefficient of variation, and temperature median of multiple temperatures, which improves the detection accuracy of water boiling detection. .

In some embodiments, in the correction period, according to the temperature change trend, the degree of temperature fluctuation, the temperature mean value, the temperature variance, the temperature sum value, the temperature coefficient of variation, and the temperature median Performing boiling detection includes: forming a one-dimensional vector of the temperature change trend, temperature fluctuation degree, temperature mean value, temperature variance, temperature sum value, temperature coefficient of variation, and temperature median of a plurality of said temperatures; Obtaining the Euclidean distance by a dimensional vector and a preset standard vector corresponding to the actual water volume; and determining whether the water is boiling according to the Euclidean distance and a preset distance threshold. The Euclidean distance is obtained through the one-dimensional vector and the standard vector, and the Euclidean distance is compared with the preset distance threshold to determine whether the water is boiling, which improves the accuracy of water boiling detection.

The embodiment of the present application also provides a cooking appliance, which is used for heating a pot, and the cooking appliance further includes a processor. The processor is further configured to obtain multiple actual temperatures of the pot in a preset calibration period, each of the actual temperatures corresponds to a time, and obtain the calibration period at each time according to the multiple of the actual temperatures The first actual rate of change of the actual temperature of the cookware within, each of the moments is the end time of the corresponding calibration period, and the rate of change of each of the first actual rates of change is acquired to obtain a plurality of first 2. The actual rate of change, a plurality of the second actual rate of change, a plurality of the first actual rate of change, and each of the moments correspond to each, according to the plurality of the second actual rate of change, a preset calibration moment , And the preset first calibration cooking parameter of the pot filled with water to obtain the first actual cooking parameter, wherein the calibration time is the time corresponding to the maximum value in the preset second calibration rate of change, according to the The first actual rate of change, the second actual rate of change, the preset first calibrated maximum rate of change, and the preset second calibrated cooking parameter of the pot to obtain the second actual cooking parameter, and according to the The first actual cooking parameter and the second actual cooking parameter acquire the actual water volume of the water, and perform boiling detection on the water according to the actual water volume and preset calibration boiling detection parameters.

The cooking appliance in the embodiment of the application obtains multiple actual temperatures in the calibration period, and calculates the corresponding multiple first actual rate of change and second actual rate of change, and then according to the second actual rate of change, calibration time and water The first calibrated cooking parameter of the cookware obtains the first actual cooking parameter, and the second actual cooking parameter is obtained according to the first actual rate of change, the second actual rate of change, the calibrated maximum rate of change, and the second calibrated cooking parameter of the cookware, Then the corresponding actual water volume is obtained through the first actual cooking parameter and the second cooking parameter, and finally the boiling detection of the water is performed according to the actual water volume and the calibrated boiling detection parameter. The detection method can perform boiling detection of water according to the actual water volume in the pot, which improves the accuracy of boiling detection, thereby improving the cooking effect. Calibration time

In some embodiments, the processor is further configured to obtain the first actual time corresponding to the maximum value among the plurality of second actual rates of change, and according to the first actual time, the calibration time, and the first actual time A calibrated cooking parameter obtains the first actual cooking parameter. The corresponding first actual cooking parameter is obtained through the first actual time and the calibration time and the first calibration cooking parameter, and different first actual cooking parameters can be obtained according to different water volumes and pot types, thereby improving the cooking effect.

In some embodiments, the processor is further configured to obtain a first actual curve according to a plurality of the second actual change rates and a plurality of corresponding times, and obtain the first actual curve according to the first actual curve. 2. The time corresponding to when the actual rate of change is at the upper bump is taken as the first actual time. The first actual curve is obtained by arranging multiple second actual rates of change and corresponding moments, and the corresponding time can be determined directly according to the convex point on the first actual curve as the first actual moment, which speeds up the acquisition of the first actual curve. Efficiency at all times.

In some embodiments, the processor is further configured to obtain a second actual time corresponding to a second actual change rate that takes a value of zero among the plurality of second actual change rates, and obtain a second actual time corresponding to the second actual change rate. The first actual rate of change corresponding to the moment is used as the actual maximum rate of change, and the second actual cooking parameter is obtained according to the actual maximum rate of change, the preset calibration maximum rate of change, and the second calibration cooking parameter. By obtaining the pre-stored calibration maximum rate of change that is the same or similar to the maximum actual rate of change, and then directly find the second calibration cooking parameter of the pot used during calibration corresponding to the maximum actual rate of change, and set the second calibration cooking parameter As the second actual cooking parameter, the efficiency of obtaining the second actual cooking parameter is accelerated.

In some implementations, the first actual curve is acquired according to a plurality of the second actual change rates and the corresponding plurality of the times. The processor is further configured to obtain a second actual curve according to a plurality of the first actual rate of change and a plurality of corresponding times, and obtain when the second actual rate of change is at an inflection point according to the first actual curve The corresponding time is taken as the second actual time, and the first actual rate of change corresponding to the second actual time in the second actual curve is acquired as the actual maximum rate of change. According to the first actual curve and the second actual curve, the corresponding actual maximum change rate is obtained, which improves the efficiency of obtaining the second cooking parameter during the cooking process.

In some embodiments, the processor is further configured to obtain the first calibration heat capacity of the pot containing water according to a plurality of the second actual rate of change, a preset calibration time, and a preset first calibration heat capacity of the pot filled with water. The first actual heat capacity, according to the first actual rate of change, the second actual rate of change, the preset calibrated maximum rate of change, and the preset second calibrated heat capacity of the pot to obtain the second actual heat The actual water volume of the water is obtained according to the first actual heat capacity, the second actual heat capacity, the calibrated water volume, and the heat capacity of the calibrated water volume. The first actual heat capacity is the total heat capacity of the pot and the water, and the second actual heat capacity is the heat capacity of the pot. The actual heat capacity of the water can be obtained according to the first actual heat capacity and the second actual heat capacity. Then according to the actual heat capacity of the water, the calibration water volume and the heat capacity of the calibration water volume, the actual water volume can be obtained. This method is more scientific and accurate than the user's estimation of water volume.

In some embodiments, the processor is further configured to obtain a first calibration heat dissipation rate of the pot with water according to a plurality of the second actual rate of change, a preset calibration time, and a preset first calibration heat dissipation rate of the pot with water. The first actual heat dissipation rate, the second actual heat dissipation is obtained according to the first actual rate of change, the second actual rate of change, the preset calibrated maximum rate of change, and the preset second calibrated rate of heat dissipation of the cookware The speed is to obtain the actual water volume of the water according to the first actual heat dissipation speed, the second actual heat dissipation speed, the calibrated water volume, and the heat radiating speed of the calibrated water volume. The first actual heat dissipation rate is the total heat dissipation rate of the pot and water, and the second actual heat dissipation rate is the heat dissipation rate of the pan. The actual heat dissipation rate of water can be obtained according to the first actual heat dissipation rate and the second actual heat dissipation rate. Then according to the actual water heat dissipation rate, the calibration water volume and the heat dissipation rate of the calibration water volume, the actual water volume can be obtained. This method is more scientific and accurate than the user's estimation of water volume.

In some embodiments, the processor is further configured to calculate the first calibrated heat absorption rate according to a plurality of the second actual rate of change, a preset calibration time, and a preset first calibration heat absorption speed of the pot filled with water Obtain the first actual heat absorption speed, and obtain the first actual heat absorption speed according to the first actual change rate, the second actual change rate, the preset calibrated maximum change rate, and the preset second calibrated heat absorption speed of the pot 2. The actual heat absorption speed, the actual water volume of the water is obtained according to the first actual heat absorption speed, the second actual heat absorption speed, the calibration water volume, and the heat absorption speed of the calibration water volume. The first actual heat absorption speed is the total heat absorption speed of the pot and water, and the second actual heat absorption speed is the heat absorption speed of the pot. According to the first actual heat absorption speed and the second actual heat absorption speed, the actual heat absorption speed can be obtained. The heat absorption rate of the water. Then the actual water volume can be obtained according to the actual water heat absorption speed, the calibration water volume and the heat absorption speed of the calibration water volume. This method is more scientific and accurate than the user's estimation of water volume.

In some embodiments, the boiling detection parameters include period, temperature change trend, temperature fluctuation degree, temperature mean value, temperature variance, temperature sum value, temperature coefficient of variation, and temperature median. The calibration boiling detection parameter correspondingly includes a calibration period, and each calibration period corresponds to a water volume. The processor is further configured to select one corresponding to the actual water volume in a plurality of calibration periods as a correction period, and in the correction period, according to the temperature change trend, the degree of temperature fluctuation, and the temperature The mean value, temperature variance, temperature sum value, temperature coefficient of variation, and temperature median are used to detect the boiling of water. The water boiling detection is performed on the temperature change trend, temperature fluctuation degree, temperature mean value, temperature variance, temperature sum value, temperature coefficient of variation, and temperature median of multiple temperatures, which improves the detection accuracy of water boiling detection. .

In some embodiments, the processor is further configured to form a temperature change trend, a degree of temperature fluctuation, a temperature mean value, a temperature variance, a temperature sum value, a temperature coefficient of variation, and a temperature median of a plurality of the temperatures. A one-dimensional vector, obtaining the Euclidean distance according to the one-dimensional vector and a preset standard vector corresponding to the actual water volume; and determining whether the water is boiling according to the Euclidean distance and a preset distance threshold. The Euclidean distance is obtained through the one-dimensional vector and the standard vector, and the Euclidean distance is compared with the preset distance threshold to determine whether the water is boiling, which improves the accuracy of water boiling detection.

The embodiment of the present application further provides a cooking system, the cooking system includes the cooking appliance and the pot according to any one of the above embodiments, and the heating part of the cooking appliance is used to heat the pot.

The embodiment of the present application also provides a computer-readable storage medium on which a computer program is stored, and when the program is executed by a processor, the steps of the detection method described in any one of the above embodiments are implemented.

The cooking system and the computer-readable storage medium of the embodiment of the present application obtain multiple actual temperatures within a calibration period, and calculate the corresponding multiple first actual change rates and second actual change rates, and then according to the second actual change rate, The first actual cooking parameter is obtained at the calibration time and the first calibrated cooking parameter of the pot filled with water, which is obtained according to the first actual change rate, the second actual change rate, the maximum calibrated change rate and the second calibrated cooking parameter of the pot The second actual cooking parameter obtains the corresponding actual water volume through the first actual cooking parameter and the second cooking parameter, and finally performs boiling detection on the water according to the actual water volume and the calibrated boiling detection parameter. The detection method can perform boiling detection of water according to the actual water volume in the pot, which improves the accuracy of boiling detection, thereby improving the cooking effect. Calibration time

The additional aspects and advantages of the present application will be partly given in the following description, and part of them will become obvious from the following description, or be understood through the practice of the present application.

Description of the drawings

The above and/or additional aspects and advantages of the present application will become obvious and easy to understand from the following description of the embodiments in conjunction with the accompanying drawings, in which:

Fig. 1 is a schematic flowchart of a detection method according to some embodiments of the present application.

Fig. 2 is a schematic diagram of a cooking system according to some embodiments of the present application.

Fig. 3 is a schematic structural diagram of a cooking appliance according to some embodiments of the present application.

4 to 6 are schematic flowcharts of detection methods in some embodiments of the present application.

FIG. 7 is a schematic diagram of a curve formed by temperature and time in some embodiments of the present application.

FIG. 8 is a schematic diagram of a second actual curve formed by the first actual rate of change and time in some embodiments of the present application.

FIG. 9 is a schematic diagram of a first actual curve formed by a second actual rate of change versus time in some embodiments of the present application.

Figures 10 to 17 are schematic flow diagrams of detection methods in some embodiments of the present application.

Fig. 18 is a schematic diagram of the connection between a computer-readable storage medium and a cooking appliance according to some embodiments of the present application.

Detailed ways

The embodiments of the present application are described in detail below. Examples of the embodiments are shown in the accompanying drawings, in which the same or similar reference numerals denote the same or similar elements or elements with the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary, and are intended to explain the present application, but should not be understood as a limitation to the present application.

Please refer to FIG. 1 and FIG. 2 together. In the detection method of the cooking appliance 100 according to the embodiment of the present application, the cooking appliance 100 is used for heating the pot 200. Detection methods include:

01. Obtain multiple actual temperatures of the pot 200 in the preset calibration period, and each actual temperature corresponds to a time;

02. Obtain the first actual rate of change of the actual temperature of the pot 200 in the calibration cycle at each time according to multiple actual temperatures, and each time is the end time of the corresponding calibration cycle;

03. Obtain the rate of change of each first actual rate of change to obtain multiple second actual rates of change, multiple second actual rates of change, multiple first actual rates of change, and corresponding to each moment respectively;

04. Acquire the first actual cooking parameter according to the multiple second actual rate of change, the preset calibration time, and the preset first calibration cooking parameter of the water-filled pot 200, where the calibration time is the preset first 2. The time corresponding to the maximum value in the calibration rate of change;

05. Obtain the second actual cooking parameter according to the first actual rate of change, the second actual rate of change, the preset calibrated maximum rate of change, and the preset second calibrated cooking parameter of the pot 200; and

06. Obtain the actual amount of water according to the first actual cooking parameter and the second actual cooking parameter; and

07. According to the actual water volume and preset calibration boiling detection parameters, the water boiling detection is carried out.

The cooking appliance 100 according to the embodiment of the present application is used for heating the pot 200, and the cooking appliance 100 includes a processor 104. In the process that the cooking appliance 100 heats the pot 200, the cooking appliance 100 can be used to implement the cooking method of the embodiment of the present application. Step 01, Step 02, Step 03, Step 04, Step 05, Step 06, and Step 07 are all It can be implemented by the processor 104. In other words, the processor 104 can be used to: obtain multiple actual temperatures of the pot 200 in a preset calibration period, and each actual temperature corresponds to a time; according to the multiple actual temperatures, obtain the calibration period at each time. The first actual rate of change of the actual temperature of the pot 200, each time is the end time of the corresponding calibration period; the rate of change of each first actual rate of change is obtained to obtain multiple second actual rates of change, and multiple first actual rates of change 2. Actual rate of change, multiple first actual rates of change, and corresponding to each time; according to multiple second actual rate of change, preset calibration time, and preset first calibration of the pot 200 with water The cooking parameter acquires the first actual cooking parameter, where the calibration time is the time corresponding to the maximum value of the preset second calibration rate of change; according to the first actual rate of change, the second actual rate of change, the preset maximum rate of calibration, And the preset second calibration cooking parameter of the pot 200 to obtain the second actual cooking parameter; and obtain the actual water volume of the water according to the first actual cooking parameter and the second actual cooking parameter; and according to the actual water volume and the preset calibration boiling detection The parameter detects the boiling of water.

Specifically, the cooking appliance 100 includes, but is not limited to, a gas stove, an induction stove, an electric ceramic stove, an electric rice cooker, and the like. In the illustrated embodiment, the cooking appliance 100 uses a gas stove as an example to describe the embodiment of the present application. 3, in the illustrated embodiment, the cooking appliance 100 includes a stove body 106, a pot holder 108, a stove head 110, and a temperature probe 112. The surface of the stove body 106 is provided with a fire switch 114 and a time switch 116. The stove The head 110 can be used as the heating part 102 of the cooking appliance 100. The number of the stove head 110 is two, and each stove head 110 corresponds to a fire switch 114. The pot holder 108 is arranged on the surface of the panel of the furnace body 106, and the furnace head 110 is exposed from the opening of the panel of the furnace body 106. A temperature sensing probe 112 is provided in the middle of the furnace head 110. Specifically, the furnace head 110 includes an outer ring portion 118 and an inner ring portion 120. The gas injected by the outer ring portion 118 burns to form an outer ring fire, and the gas injected from the inner ring portion 120 burns to form an inner ring fire. The ring portion 120 protrudes from the inner ring portion 120. When cooking, the pot 200 is placed on the pot holder 108 and the temperature sensing probe 112 is pressed down so that the temperature sensing probe 112 can contact with the pan 200 to detect the temperature of the pan 200. The gas injected by the stove 110 burns to form a flame. The pot 200 is heated. The fire switch 114 is connected with a gas valve, and is used to control the ignition and extinguishment of the cooking appliance 100 and adjust the fire power, such as controlling the outer ring fire and the inner ring fire while heating the pot 200, and controlling the fire power of the outer ring fire and the inner ring fire , And control the outer ring fire to extinguish and keep the inner ring fire to heat the pot 200, and control the outer ring fire and the inner ring fire to extinguish, etc. When the cooking appliance 100 is an induction cooker, the heating coil of the induction cooker can be used as the heating part 102, and if the cooking appliance 100 is an electric rice cooker, an electric heating plate or an electric heating tube of the electric rice cooker can be used as the heating part 102.

The temperature of the pot 200 detected by the temperature probe 112 can also be used for the function of preventing dry burning. Specifically, when the temperature of the pot 200 rises sharply to the set temperature of the pot 200 for dry heating, the processor 104 automatically Stop the gas and extinguish the fire to prevent the safety problem caused by the dry burning of the pot 200.

In the illustrated embodiment, the temperature sensing probe 112 is of a contact type. Since the bottom of the pot 200 contacts the temperature sensing probe 112, the temperature of the bottom of the pot 200 can be regarded as the temperature of the pot 200. It can be understood that, in other embodiments, the temperature of the pot 200 can be detected by other temperature detection devices, such as a non-contact temperature detection device. The non-contact temperature detection device includes an infrared temperature detection device, and the non-contact temperature detection device can be installed. On the panel or wall of the gas stove, it is used to detect the temperature of the pot body or the bottom of the pot as the temperature of the pot 200.

In some embodiments, the temperature sensing probe 112 detects the temperature of the pot 200 at intervals, and stores the detected temperature in the processor 104 (or other storage element) in the cooking appliance 100. The interval time may be 0.5 s, 1.0 s, 2.0 s, 3.0 s, etc. In the embodiment of the present application, the temperature sensor 112 is used to detect the temperature of the pot 200 every 2 s. In other embodiments, it is also possible that the temperature-sensing probe 112 is collecting temperature all the time, or the temperature-sensing probe 112 is collecting temperature at unequal intervals.

The detection method of the cooking appliance 100 and the cooking appliance 100 according to the embodiment of the present application obtain multiple actual temperatures in a calibration period, and calculate the corresponding multiple first actual change rates and second actual change rates, and then according to the second actual change The first actual cooking parameter is obtained according to the first actual change rate, the second actual change rate, the calibrated maximum change rate, and the second actual cooking parameter of the cookware 200 filled with water. The second actual cooking parameter is obtained by calibrating the cooking parameter, and then the corresponding actual water volume is obtained through the first actual cooking parameter and the second cooking parameter, and finally the boiling detection of the water is performed according to the actual water volume and the calibrated boiling detection parameter. The detection method can detect the boiling of water according to the actual amount of water in the pot 200, which improves the accuracy of the boiling detection, thereby improving the cooking effect.

2 and 4 together, in some embodiments, the actual temperature of the pot 200 may include a first actual temperature x ₁ and a second actual temperature x ₂ , the first actual temperature x ₁ and the second actual temperature x ₂ preset calibration period Δt, if the second actual temperature x ₂ is the current actual temperature of the pot 200 at the current moment, then the first actual temperature x ₁ is the preset calibration period corresponding to the current moment as the end time The current temperature of the pot 200 at the beginning of Δt. Step 02 includes:

021: Calculate the difference between the second actual temperature x ₂ and the first actual temperature x ₁ ; and

022. Calculate the ratio of the difference to the preset calibration period Δt as the first actual rate of change A ₁ .

In some embodiments, both step 021 and step 022 can be implemented by the processor 104. That is to say, the processor 104 is further configured to: calculate the difference between the second actual temperature x ₂ and the first actual temperature x ₁ ; and calculate the ratio of the difference to the preset calibration period Δt as the first actual change rate .

Specifically, the second actual temperature x ₂ is the temperature at the end of a preset calibration period Δt (that is, the current temperature of the pot 200 at the current moment), and the first actual temperature x _{1 is} the beginning of the preset calibration period Δt. The temperature of the pot 200 at the beginning. For example, the preset calibration period Δt is 10 seconds, and the current time needs to be calculated as the 20th second, and the current first actual change in the preset calibration period corresponding to the 10S duration from the 10th second to the 20th second At the rate A ₁ , the second actual temperature x ₂ is the temperature acquired at the 20th second, and the first actual temperature x ₁ is pushed forward from the 20th second to the preset calibration period Δt as the temperature of 10 seconds, that is The first actual temperature x ₁ is the temperature acquired at the 10th second. For another example, the preset calibration period is 10 seconds, and the current time is the 22nd second when it is necessary to calculate the current first actual change in the preset calibration period corresponding to the 10S duration from the 12th second to the 22nd second At the rate A ₁ , the second actual temperature x ₂ is the temperature acquired at the 22nd second, and the first actual temperature x ₁ is pushed forward from the 22nd second to the preset calibration period Δt as the temperature of 10 seconds, that is, the first An actual temperature x ₁ is the temperature obtained at the 12th second. Regardless of the calculation of the first actual rate of change in the time period corresponding to the preset calibration period _{, the difference between the second actual temperature x 2} and the first actual temperature x ₁ must be calculated, and the difference is compared with the preset Set the ratio of the calibration period Δt as the current first actual rate of change A _{1 in} this period, namely

If the current time is the 20th second, the calculated current first actual rate of change is the first within the preset calibration period of the 20th second (in the 10S time period from the 10th second to the 20th second). The actual rate of change A ₁ , and the 20th second is the end time of this period; if the current time is the 22nd second, the calculated current first actual rate of change A ₁ is within the preset calibration period of the 22nd second (In the 10S time period from the 12th second to the 22nd second) the first actual rate of change A ₁ , and the 22nd second is the end time of this time period.

More specifically, if the preset calibration period Δt is 10 seconds, the temperature acquired by the temperature sensing probe 112 at the 22nd second is 92 degrees Celsius, that is, the second actual temperature x ₂ is 92 degrees Celsius. The preset calibration period Δt is pushed forward from the 22nd second to a temperature of 10 seconds, that is, the temperature measured by the temperature sensing probe 112 at the 12th second is 83 degrees Celsius, which is the first actual temperature x ₁ . Then the current first actual rate of change A=(92℃-83℃)/10S=0.9℃ in the preset calibration period of the 22nd second (during the 10S time period from the 12th second to the 22nd second) /S. _{In this way, the first actual rate of change A 1} in the preset calibration period at each time can be accurately determined, and this time is regarded as the end time of the preset calibration period.

In some embodiments, step 03 can be understood as _{deriving the derivative of each first actual rate of change A 1 to} obtain the derivative of the first actual rate of change A ₁ as the second actual rate of change A ₂ . Each moment corresponds to a first actual rate of change A ₁ at that moment and a second actual rate of change A ₂ at that moment. For example, when the current time is the 20th, the first actual rate of change A ₁ in the 20th is corresponding, and correspondingly, the second actual rate of change A ₂ in the 20th is also corresponding.

Please refer to Figure 2 and Figure 5 together. In some embodiments, step 04 includes:

041. Acquire the first actual time corresponding to the maximum value among the plurality of second actual change rates A _{2; and}

042. Acquire the first actual cooking parameter according to the first actual time, the preset calibration time, and the first calibration cooking parameter.

In some embodiments, both step 041 and step 042 can be implemented by the processor 104. That is to say, the processor 104 is further configured to: obtain the first actual time corresponding to the maximum value among the plurality of second actual rate of change; and obtain according to the first actual time, the preset calibration time, and the first calibration cooking parameter The first actual cooking parameter.

Specifically, the temperature sensing probe 112 detects the temperature at the bottom of the pot 200 every 2 seconds as the current temperature and stores it in the processor 104. For example, the second actual rate of change A ₂ at the 10th second is calculated to be 0.5; after the boiling time has passed 2 seconds, the second actual rate of change A ₂ at the 12th second is calculated to be 0.55; and so on, in After another 16 seconds of boiling time, the second actual rate of change A ₂ at the 28th second is calculated to be 0.8; after another 2 seconds, the second actual rate of change A ₂ at the 30th second is calculated to be 0.9; After 2 seconds, the second actual rate of change A ₂ at the 32nd second is calculated to be 0.85; it can be seen that at the 30th second, the second actual rate of change A ₂ is the maximum value, and the first actual rate corresponding to the maximum value is recorded. The time is the 30th second.

It should be noted that before each type of cookware leaves the factory, a calibration process must be performed. In the calibration process, a type of pot 200 is used, loaded with a known amount of water to perform the calibration process, and the first calibration rate of change A ₁₀ of multiple temperatures of the pot 200 loaded with a known amount of water is obtained, The first calibration rate of change A _{10 of} multiple temperatures is fitted to corresponding multiple times to form a first calibration rate of change curve (hereinafter referred to as the second calibration curve). _{Then obtain the second calibration rate of change A 20} corresponding to each moment according to each first calibration rate of change, and _{fit the second calibration rate of change A 20} to the corresponding multiple moments to form a second calibration rate of change curve (below Called the first calibration curve).

More specifically, the preset calibration time can be understood as storing a pot with water (the amount of water is known, which is the calibration water amount) in the processor 104 (the pot type is known, and the calibration type) is in the boiling stage , The time corresponding to the second calibrated change rate A _{20 reaching the maximum value.} For example, in the calibration process, the pot 200 used is an iron pot, and the pot 200 is filled with 1L of water for boiling operation to obtain the first calibration curve; the second calibration change rate A ₂₀ obtained according to the first calibration curve reaches The time corresponding to the maximum value is the 20th second, and the 20th second is taken as the calibration time and recorded in the processor 104. For another example, in the calibration process, the pot 200 used is a casserole, and the pot is filled with 2L of water for boiling operation to obtain the first calibration curve; the second calibration change rate A ₂₀ obtained according to the first calibration curve reaches the maximum value The corresponding time is the 60th second, and the 60th second is used as the calibration time and recorded in the processor 104. Alternatively, after the first calibration curve is obtained, the first calibration curve is directly stored in the processor 104, and when the calibration time needs to be used, the corresponding calibration time can be obtained by calling the first calibration curve.

More specifically, the preset first calibrated cooking parameter of the pot 200 with water can be understood as: the processor 104 stores the water corresponding to the calibration time (the amount of water is known, which is the calibrated amount of water) The cooking parameters of the pot (the pot type is known and is the calibration type). The cooking parameters may include any one of heat capacity, heat absorption speed, and heat dissipation speed. Taking cooking parameters including heat capacity as an example, in the calibration process, the pot 200 used is an iron pot, and the pot 200 is filled with 1L of water for boiling operation. The corresponding heat capacity of the iron pot with 1L of water is 5.0J/ K, the heat capacity of 5.0J/K is used as the first calibration cooking parameter. For another example, in the calibration process, the pot 200 used is a casserole, and the pot 200 is filled with 2L of water for boiling. The corresponding heat capacity of the casserole with 2L of water is 15.0J/K, and the heat capacity is 15.0J. /K is used as the first calibration cooking parameter. It should be noted that the calibration time corresponds to the first calibration cooking parameter, and during use, different first calibration cooking parameters correspond to different calibration times.

In some embodiments, the first actual cooking parameter can be obtained by obtaining the ratio between the first _{actual time t 1} and the calibration time t _{10, and then multiplying the obtained ratio with the first calibration cooking parameter.} Taking cooking parameters including heat capacity as an example, the first actual cooking parameter is C ₁ , and the first calibrated cooking parameter is C ₁₀ , expressed by mathematical formula: the first actual cooking parameter

For example, the first calibrated cooking parameter C ₁₀ corresponding to an iron pan with 1L of water is 5J/K, and the corresponding calibration time t ₁₀ is the 20th second, then in the actual boiling process, the second actual change rate A _{2 is obtained} _{The first actual time t 1} corresponding to the maximum value of is the 30th second, and the first actual cooking parameter C ₁ is 30/20×5=7.5 J/K obtained through the above-mentioned relational expression. That is, it can be obtained that during the actual boiling operation, water with an unknown amount of water is contained, and the heat capacity of the unknown type of pot 200 is 7.5 J/K. Taking cooking parameters including heat dissipation speed as an example, the first actual cooking parameter is V ₁ , and the first calibrated cooking parameter is V ₁₀ , expressed by mathematical formula: the first actual cooking parameter

Taking cooking parameters including heat absorption speed as an example, the first actual cooking parameter is v ₁ , and the first calibrated cooking parameter is v ₁₀ , expressed by mathematical formula: the first actual cooking parameter

Please refer to FIG. 2 and FIG. 6 together. In some embodiments, step 041 includes:

0411. Acquire the first actual curve according to the multiple second actual change rates A ₂ and corresponding multiple times; and

0412: Acquire the time corresponding to when the second actual rate of change A _{2 is} _{at the upper bump according to the first actual curve as the first actual time t 1} .

In some embodiments, both step 0411 and step 0412 can be implemented by the processor 104. That is to say, the processor 104 is further configured to: _{obtain the first actual curve according to the plurality of second actual rate of change A 2} and the corresponding plurality of times; and obtain the second actual rate of change A ₂ based on the first actual curve. The time corresponding to the bump is taken as the first actual time t ₁ .

Specifically, in one embodiment, please refer to FIG. 7, FIG. 8, and FIG. 9. FIG. 7 is a graph of the temperature change of the pot 200 over time in an embodiment. FIG. 8 is a second actual curve diagram regarding the relationship between time and the first actual rate of change A ₁ , and the second actual curve is similar to the second calibration curve. Fig. 9 is a first actual curve diagram with respect to time and a second actual rate of change. The first actual curve is similar to the first calibration curve. It can be seen from Figures 7, 8 and 9, that the temperature of the pot 200 at each time corresponds to a first actual rate of change, and each first actual rate of change A ₁ corresponds to a second actual rate of change A ₂ , and is corresponding. It can be seen from FIG. 9 that in the first actual curve, _{the time corresponding to the second actual change rate A 2} at the upper bump is time t ₁ , that is, the first actual time is t ₁ . Then, the first actual cooking parameter is obtained according to the first actual time t ₁ , the calibration time t ₁₀ and the first calibration cooking parameter.

Please refer to FIG. 2, FIG. 9 and FIG. 10 together. In some embodiments, step 05 includes:

051, a second plurality of second actual time rate of change of the actual rate of change of A ₂ in the second real value of zero corresponding to A ₂ t _2;

052. Obtain the first actual rate of change A ₁ corresponding to the second actual time t ₂ as the actual maximum rate of change A _1max ; and

_053. Acquire the second actual cooking parameter according to the actual maximum change rate A _1max , the preset calibration maximum change rate A 10max, and the second calibrated cooking parameter.

In some embodiments, step 051, step 052, and step 053 can all be implemented by the processor 104. That is, the processor 104 is further configured to: obtain a second plurality of second actual rate of change of the actual rate of change of the actual timing of the second A ₂ corresponding to a zero in the A _₂ t _2; obtaining the second actual The first actual rate of change A ₁ corresponding to time t _{2 is} taken as the actual maximum rate of change A _1max ; and the second actual rate is obtained according to the actual maximum rate of change A _1max , the preset maximum rate of change A _10max , and the second calibration cooking parameter Cooking parameters.

Specifically, for example, the second actual rate of change A ₂ at the 58th second is calculated to be 0.05, and after the boiling time has passed 2 seconds, the second actual rate of change A ₂ at the 60th second is calculated to be 0. Then the 60th second is regarded as the second actual time t ₂ . The first actual rate of change A ₁ corresponding to the 60th second is obtained as the actual maximum rate of change A _1max .

More specifically, the preset maximum rate of change in calibration can be understood as: the rate of temperature change with the largest value in the second calibration curve. The above-mentioned calibration process can be performed sequentially on different types of pots 200 to obtain the maximum temperature change rates corresponding to different types of pots 200 to obtain multiple calibration maximum rate of change A _10max and store them in the processor 104. For example, the maximum calibration rate of change A _10max corresponding to a casserole is 2.0°C/S, the maximum calibration rate of change A _10max corresponding to an iron pot is 3.0°C/S, and the maximum calibration rate of change A _10max corresponding to an aluminum pot is 4.0°C/S.

More specifically, the temperature in the embodiment of the present application is the temperature of the bottom of the pot 200, and the water in the pot 200 conducts heat through the bottom of the pot. In the case of the same type of pot, the heat conduction speed is the same. Therefore, the second actual cooking parameter of the pot itself is related to the type of pot, and has nothing to do with the amount of water in the pot 200. That is, the second actual cooking parameters of the pots 200 of the same pot type are the same. The preset second calibration cooking parameter of the pot can be understood as: the second calibration cooking parameter corresponding to the known pot type stored in the processor 104. The second calibrated cooking parameter of each pot type is a fixed value, which is constant during the entire cooking process. For example, an aluminum pot corresponds to a second calibrated cooking parameter, and a casserole corresponds to a second calibrated cooking parameter.

In some embodiments, when the actual maximum rate of change is obtained, the processor 104 can obtain the pre-stored calibration maximum rate of change that is the same as or similar to the maximum actual rate of change, and then search for the maximum rate of change corresponding to the calibration. The type of pot used in the calibration process, the type of pot used in the calibration process is the type of pot used in the actual cooking process. For example, in the case that the actual maximum change rate is 3.0°C/S, the pot type corresponding to the calibrated maximum change rate at 3.0°C/S is found according to the actual maximum change rate. According to the iron pan, the corresponding second calibration cooking parameter is obtained.

Taking the second calibrated cooking parameter including heat capacity as an example, for example, after obtaining the actual maximum change rate of 2°C/S, the processor 104 obtains that the type of pot corresponding to 2°C/S is a casserole. It is obtained that the second calibrated cooking parameter of the casserole during the calibration process is 0.8J/K, and the second actual cooking parameter is the same as the second calibrated cooking parameter and is 0.8J/K.

In other embodiments, when the actual maximum rate of change is obtained, the processor 104 may also obtain the pre-stored calibration maximum rate of change that is the same or similar to the maximum actual rate of change, and then directly search for the maximum rate of change corresponding to the calibration. Corresponding to the second calibration cooking parameter of the pot used during calibration. Taking the second calibrated cooking parameter including heat capacity as an example, for example, after obtaining the actual maximum rate of change of 2°C/S, the processor 104 obtains the second calibrated cooking parameter corresponding to 2°C/S during the calibration process as 0.8J /K, the second actual cooking parameter and the second calibration cooking parameter are the same as 0.8J/K.

Please refer to FIG. 2 and FIG. 11 together. In some embodiments, step 051 includes:

0511: Obtain a second actual curve according to the multiple first actual change rates A ₁ and corresponding multiple times; and

0512: Acquire the time corresponding to when the second actual rate of change A _{2 is} _{at the inflection point according to the first actual curve as the second actual time t 2} .

Step 052 includes:

0521: Acquire the first actual rate of change A ₁ _{corresponding to the second actual time t 2} in the second actual curve as the actual maximum rate of change A _1max .

In some embodiments, step 0511, step 0512, and step 0521 can all be implemented by the processor 104. That is to say, the processor 104 is further configured to: _{obtain a second actual curve according to a plurality of first actual rate of change A 1} and corresponding multiple times; and obtain a second actual rate of change A ₂ according to the first actual curve that is at an inflection point The time corresponding to the time is taken as the second actual time t ₂ ; and the first actual change rate A ₁ _{corresponding to the second actual time t 2} in the second actual curve is obtained as the actual maximum change rate A _1max .

Specifically, referring to FIGS. 8 and 9, in the first actual curve, when the second actual rate of change is at an inflection point (ie, zero), it is the second actual time t ₂ . The first actual rate of change A ₁ _{corresponding to the second actual time t 2 is} obtained from the second actual curve in FIG. 8, and the first actual rate of change A _{1 is taken} as the actual maximum rate of change A _1max . Then, the actual maximum change rate A _1max compares the actual maximum change rate A _1max with the calibrated maximum change rate A _10max through the processor 104. The processor 104 acquires the same or similar pre-stored calibration _A 10max maximum rate of change, and then find the pot type _A 10max used for calibration corresponding to the maximum variation of the calibration, the calibration and the actual maximum rate of change during use A _1max The type of pot is the type of pot in the actual cooking process, and the corresponding second calibrated cooking parameter is obtained according to the iron pot. Alternatively, the second processor 104 acquires the pre-stored maximum actual rate of change of A _1max same or similar calibration _A 10max maximum rate of change, then a direct lookup pot _A 10max used for calibration corresponding to the maximum rate of change in the calibration Calibrate cooking parameters.

Please refer to FIG. 2 and FIG. 12 together. In some embodiments, the cooking parameter includes heat capacity. Step 04 includes:

043. Obtain the first actual heat capacity C ₁ according to the plurality of second actual change rates A ₂ , the preset calibration time t ₁₀ , and the preset first calibration heat capacity C ₁₀ of the pot 200 filled with water.

Step 05 includes:

_{054. Obtain the} second actual change rate A ₁ , the second actual change rate A ₂ , the preset first calibrated maximum change rate A 10max, and the preset second calibrated heat capacity C _{20 of the pot 200} Heat capacity C ₂ .

Step 06 includes:

061. Obtain the actual water volume L _{1 of the} water according to the first actual heat capacity C ₁ , the second actual heat capacity C ₂ , the calibration water volume L ₀ and the heat capacity C _{L0 of the} calibration water volume.

In some embodiments, step 043, step 054, and step 061 may be implemented by the processor 104. That is to say, the processor 104 is also used for: according to a plurality of second actual change rates A ₂ , a preset calibration time t ₁₀ , and a preset first calibration heat capacity C _{10 of the pot 200 with water} Obtain the first actual heat capacity C ₁ ; according to the first actual change rate A ₁ , the second actual change rate A ₂ , the preset first calibration maximum change rate A _10max , and the preset second calibration heat of the pot 200 The capacity C ₂₀ obtains the second actual heat capacity C ₂ ; and obtains the actual water volume L _{1 of the} water according to the first actual heat capacity C ₁ , the second actual heat capacity C ₂ and the calibrated water volume L ₀ .

Specifically, the method for obtaining the first actual heat capacity C ₁ through the second actual rate of change A ₂ , the first calibration time t ₁₀ and the first calibration heat capacity C ₁₀ may be the same as the method for obtaining the first actual cooking parameter described above. , I won’t repeat it here. The method of obtaining the second actual heat capacity C ₂ through the first actual rate of change A ₁ , the second actual rate of change A ₂ , the first calibrated maximum rate of change A _10max, and the second calibrated heat capacity C ₂₀ can be the same as that described above. The actual cooking parameters are the same, so I won’t repeat them here.

More specifically, since the first actual heat capacity C ₁ is the total heat capacity of the pot 200 and water, the second actual heat capacity C ₂ is the heat capacity of the pot. _{The heat capacity C L1} of the actual amount of water in the pot 200 can be obtained by obtaining the difference between the first actual heat capacity C ₁ and the second actual heat capacity C ₂ . Then through the ratio of the heat capacity of the actual water volume to the heat capacity C _L0 of the calibration water volume, and then _{multiply the ratio and the calibration water volume L 0} to obtain the actual water volume L ₁ . Expressed by mathematical formula as:

For example, the obtained first actual heat capacity (pot + water) C ₁ is 9.2J/K, and the second actual heat capacity (pot) C _{2 obtained} is 0.8J/K, then the actual heat capacity in the pot 200 The heat capacity of water is 8.4J/K. If the calibration water volume L ₀ is 1L, and the heat capacity C _L0 of the calibration water volume is 4.2J/K. According to the formula, L ₁ =8.4/4.2×1=2L can be obtained. That is, the actual water volume is 2L.

Please refer to FIG. 2 and FIG. 13 together. In some embodiments, the cooking parameter includes heat dissipation speed. Step 04 includes:

044. Obtain the first actual heat dissipation speed V ₁ according to the plurality of second actual change rates A ₂ , the preset calibration time t ₁₀ , and the preset first calibration heat dissipation speed V ₁₀ of the pot filled with water.

Step 05 includes:

_055. Obtain the second actual heat dissipation according to the first actual rate of change A ₁ , the second actual rate of change A ₂ , the preset first calibrated maximum rate of change A 10max, and the preset second calibrated heat dissipation rate V _{20 of the cookware} Speed V ₂ .

Step 06 includes:

062: Acquire the actual water volume L _{1 of} the water according to the first actual heat dissipation speed V ₁ , the second actual heat dissipation speed V ₂ , the calibration water volume L ₀ and the calibration water heat dissipation speed V _L0 .

In some embodiments, step 044, step 055, and step 062 may be implemented by the processor 104. That is to say, the processor 104 is further configured to: obtain _{according to a plurality of second actual rate of change A 2} , a preset calibration time t ₁₀ , and a preset first calibration heat dissipation speed V _{10 of the pot with water} The first actual heat dissipation rate V ₁ ; according to the first actual rate of change A ₁ , the second actual rate of change A ₂ , the preset first calibrated maximum rate of change A _10max , and the preset second calibrated rate of heat dissipation of the pot 200 V ₂₀ obtains the second actual heat dissipation speed V ₂ ; and obtains the actual water volume L _{1 of} the water according to the first actual heat dissipation speed V ₁ , the second actual heat dissipation speed V ₂ , the calibrated water volume L ₀ and the calibrated water heat dissipation speed V _L0 .

Specifically, the first actual heat dissipation speed V ₁ and the second actual heat dissipation speed V ₁₀ may be the same as the manner in which the first actual cooking parameter and the second actual cooking parameter are obtained as described above. Since the first actual heat dissipation speed V ₁ is the total heat dissipation speed of the pot 200 and water, and the second actual heat dissipation speed V ₂ is the heat dissipation speed of the pot 200, the first actual heat dissipation speed V ₁ and the second actual heat dissipation speed can be obtained by The difference of V ₂ can get the heat dissipation rate of the actual amount of water in the pot 200. Then through the ratio of the heat dissipation speed V _{L1 of the} actual water volume and the heat dissipation speed V _L0 of the calibration water volume, and then _{multiply the ratio and the calibration water volume L 0} to obtain the actual water volume L ₁ . Expressed by mathematical formula as:

Please refer to FIG. 2 and FIG. 14 together. In some embodiments, the cooking parameter includes heat absorption speed. Step 04 includes:

045. Obtain the first actual heat absorption speed v ₁ according to the plurality of second actual change rates A ₂ , the preset calibration time t ₁₀ , and the preset first calibration heat absorption speed v ₁₀ of the pot filled with water.

Step 05 includes:

_{056. Obtain the} second actual rate according to the first actual rate of change A ₁ , the second actual rate of change A ₂ , the preset first calibrated maximum rate of change A 10max, and the preset second calibrated heat absorption speed v _{20 of the cookware} Heat absorption speed v ₂ .

Step 06 includes:

063: Acquire the actual water volume L _{1 of} the water according to the first actual heat absorption speed v ₁ , the second actual heat absorption speed v ₂ , the calibration water volume L ₀ and the heat absorption speed v _{L0 of the} calibration water volume.

In some embodiments, step 044, step 055, and step 062 may be implemented by the processor 104. That is to say, the processor 104 is further configured to: according to a plurality of second actual change rates A ₂ , a preset calibration time t ₁₀ , and a preset first calibration heat absorption speed v _{10 of the pot filled with water} Obtain the first actual heat absorption speed v ₁ ; according to the first actual change rate A ₁ , the second actual change rate A ₂ , the preset first calibration maximum change rate A _10max , and the preset second calibration suction rate of the pot The heat velocity v ₂₀ obtains the second actual heat absorption velocity v ₂ ; and according to the first actual heat absorption velocity v ₁ , the second actual heat absorption velocity v ₂ , the calibration water volume L ₀ and the calibration water heat absorption velocity v _{L0 to} obtain the The actual amount of water L ₁ .

Specifically, the first actual heat absorption speed v ₁ and the second actual heat absorption speed v ₁₀ may be the same as the manner in which the first actual cooking parameter and the second actual cooking parameter are obtained in the above. Since the first actual heat absorption speed v ₁ is the total heat absorption speed of the pot and water, the second actual heat absorption speed v ₂ is the heat absorption speed of the pot. By obtaining the difference between the first actual heat absorption speed v ₁ and the second actual heat absorption speed v ₂ , the heat absorption speed of the actual amount of water in the pot can be obtained. Then through the ratio of the heat absorption speed of the actual water volume and the heat absorption speed v _L0 of the calibration water volume, and then _{multiply the ratio and the calibration water volume L 0} to obtain the actual water volume L ₁ . Expressed by mathematical formula as:

Please refer to Figure 2 and Figure 15 together. In some embodiments, the boiling detection parameters include period, temperature change trend, temperature fluctuation degree, temperature mean value, temperature variance, temperature sum, temperature coefficient of variation, and temperature median . The calibration boiling detection parameter corresponds to a calibration cycle, and each calibration cycle corresponds to a water volume. Step 07 includes:

071. Select the one corresponding to the actual water volume among multiple calibration cycles as the correction cycle;

072. Calculate the temperature change trend, temperature fluctuation degree, temperature mean value, temperature variance, temperature sum, temperature coefficient of variation, and temperature median based on multiple temperatures during the correction period;

073, according to the temperature change trend, temperature fluctuation degree, temperature mean value, temperature variance, temperature sum value, temperature coefficient of variation, and temperature median for water boiling detection.

In some embodiments, step 071, step 072, and step 073 may be implemented by the processor 104. That is to say, the processor 104 is also used to: select the one corresponding to the actual water volume in a plurality of calibration cycles as the correction cycle; in the correction cycle, calculate the temperature change trend, the degree of temperature fluctuation, and the temperature average value according to the multiple temperatures. , Temperature variance, temperature sum value, temperature variation coefficient, and temperature median; according to temperature change trend, temperature fluctuation degree, temperature mean value, temperature variance, temperature sum value, temperature coefficient of variation, and temperature median to boil water Detection.

Specifically, the correction period is a period corresponding to the actual water volume selected in a plurality of calibration periods. For example, in the calibration process, the calibration period corresponding to the calibration water volume 1L is 10 seconds; the calibration period corresponding to the calibration water volume 2L is 20 seconds; the calibration period corresponding to the calibration water volume 3L is 30 seconds and so on. The corresponding relationship between the calibration water volume and the calibration cycle can be a positive correlation, that is, the larger the calibration water volume, the larger the calibration cycle. The corresponding relationship between the calibration water volume and the calibration cycle can be stored in the processor 104. When the actual water volume in the pot 200 is obtained, the calibration cycle corresponding to the same calibrated water volume in the processor 104 is called as the correction cycle. For example, the calibration period used in step 02 is 10S (corresponding to the calibration water volume is 1L), but after the previous steps, the actual water volume in the pot 200 is 2L, the calibration water volume stored by the processor 104 is also obtained. The calibration period corresponding to 2L is 20 seconds, and the calibration period is regarded as the correction period, that is, when the actual water volume is 2L, the correction period is 20 seconds.

Referring to FIG. 2 and FIG. 16, in some embodiments, the number of temperatures acquired in the correction period is a preset number, and step 072 includes:

0721: Calculate the average value of the preset number of temperatures in the correction period;

0722, calculate the deviation between each temperature and the average value in the correction period;

0723, calculate the sum of the deviations in the correction period; and

0724, calculate the ratio of the sum value to the preset number as the degree of temperature fluctuation.

In some embodiments, step 0721, step 0722, step 0723, and step 0724 may be implemented by the processor 104. That is to say, the processor 104 is also used to: calculate the average value of the preset number of temperatures in the correction period; calculate the deviation between each temperature and the average value in the correction period; calculate the sum of the deviations in the correction period; And calculate the ratio of the sum value to the preset number as the degree of temperature fluctuation.

Specifically, take the temperature detection device (such as the temperature probe 112) collecting the temperature of the pot 200 every 2 seconds as an example for description. When the actual water volume is 1L, the processor 104 obtains the stored calibration water volume of 1L. The corresponding calibration period is 10 seconds, so the correction period is 10 seconds. If the current time is the 20th second, the start time of the period corresponding to the correction period is the 10th second, and the end time is the 20th second. Get the temperature of the corresponding pot 200 at 10 seconds, 12 seconds, 14 seconds, 16 seconds, 18 seconds, and 20 seconds, resulting in a total of 6 temperatures x ₁ ～x ₆ , and these 6 temperatures are used in the follow-up Calculation of the degree of temperature fluctuation. If the current time is the 22nd second, then the start time of the period corresponding to the correction period is the 12th second, and the end time is the 22nd second, which are respectively at the 12th, 14th, 16th, 18th, and 18th seconds. Obtaining the temperature of the corresponding pot 200 in 20 seconds and 22 seconds, a total of 6 temperatures x ₁ to x ₆ are also generated, and these 6 temperatures are also used in the subsequent calculation of the degree of temperature fluctuation. In an embodiment, after obtaining the preset number (6) of temperatures x ₁ ～x ₆ , the temperature can be determined according to the degree of fluctuation

Calculate the degree of temperature fluctuation in the correction cycle at each time, and this time is regarded as the end time of the correction cycle. Among them, x _i is each temperature collected during the correction period,

Is the average value of the preset number of temperatures in the correction period, and i is the preset number. In this embodiment, the correction period is 10S, the preset number is 6, and the 6 temperatures are, for example, x ₁ , x ₂ , x ₃ , x ₄ , x ₅ , and x _{6 respectively} , then

Volatility

In this way, the degree of temperature fluctuation can be accurately determined. Among them, when the correction period is too short, the temperature change may not be obvious enough, which makes it difficult to determine the change trend of the temperature; when the correction period is too long, the water may have already boiled during the temperature collection time, which makes it impossible to detect the water in the first time. Boiling, thereby affecting subsequent cooking operations. Therefore, in the case of more actual water volume, in order to better detect the boiling of water, the corresponding correction period is also larger. The preset number of temperatures can be any number, such as 2, 3, 4, 5, 6, or even more. The more the number of collected temperatures is selected, the greater the degree of temperature fluctuations calculated. accurate. More specifically, the value interval of the preset number of temperatures in the embodiment of the present application is [5, 30], that is, 5 temperatures, 6 temperatures, 7 temperatures, and 8 temperatures collected by the temperature detection device can be selected during the correction period. Temperature, 9 temperature, 10 temperature, 11 temperature, 12 temperature, 13 temperature, 14 temperature, 15 temperature, 16 temperature, 19 temperature, 20 temperature, 25 temperature, 30 temperature and many more. The correction period is 10S. If 6 temperatures are selected in the correction period, one temperature can be collected every 2 seconds from the start time. As mentioned above, if the start time of the correction period is the 10th second, the end time is the first 20 seconds, the temperature of the corresponding pot 200 can be obtained at the 10th, 12th, 14th, 16th, 18th, and 20th seconds respectively. A total of 6 temperatures x ₁ to x ₆ are collected and processed The device 104 selects all the 6 temperatures collected by the temperature detection device. The correction period of other durations and the number of collected temperatures can be similar to this, with equal interval time collection or non-equal interval time collection.

More specifically, taking the temperature detection device (such as the temperature probe 112) collecting the temperature of the pot 200 every 2 seconds as an example, when the actual water volume is 1L, the processor 104 obtains the stored calibration water volume corresponding to 1L. The calibration period is 10 seconds, so the correction period is 10 seconds. When the temperature fluctuation degree B in the correction period of the 20th second (that is, the 10th to the 20th period) needs to be calculated, the temperature sensor 112 The temperature of the pot 200 corresponding to the current moment (20th second) is 90 degrees Celsius, and the other temperatures obtained from the processor 104 (or other storage elements of the cooking appliance 100) within the correction period Δt of 10 seconds are: The temperature of the pot 200 collected at the 10th second, the 12th second, the 14th second, the 16th second, and the 18th second are 80 degrees Celsius, 83 degrees Celsius, 85 degrees Celsius, 86 degrees Celsius, and 89 degrees Celsius.

According to the degree of volatility

Calculate the temperature fluctuation degree B=2.83 in the correction period in the 20th second (that is, from the 10th second to the 20th time period). If it is necessary to calculate the degree of temperature fluctuation B in the correction period of the 22nd second (that is, the 12th to 22nd time period), the temperature sensor 112 obtains the temperature of the pot 200 corresponding to the current moment (22nd second) The temperature is 92 degrees Celsius, and the other temperatures obtained from the processor 104 (or other storage elements of the cooking appliance 100) within the correction period Δt of 10 seconds are: the 12th second, the 14th second, the 16th second, and the 18th second. The temperature of the pot 200 collected in the 20th second is 83 degrees Celsius, 85 degrees Celsius, 86 degrees Celsius, 89 degrees Celsius, and 90 degrees Celsius.

According to the degree of volatility

Calculate the degree of temperature fluctuation B=2.83 in the correction period of the 22nd second (that is, from the 12th second to the 22nd time period).

Further, the same temperature change of the first A and the actual change of the acquisition mode A _1, are not repeated here. In addition, the temperature average value C refers to the ratio of the sum _{of the multiple temperature data x i acquired during the correction period Δt to the preset number of temperatures.} Expressed by mathematical formula as

Taking the correction period Δt of 10 seconds and the interval time of 2 seconds as an example, within the correction period Δt of 10 seconds, 6 temperature data can be obtained, namely x ₁ , x ₂ , x ₃ , x ₄ , x ₅ and x ₆ . Mean temperature

The temperature variance D refers to: the average value _{of the multiple temperature data x i} obtained in the correction period Δt and the multiple temperature data x _i

The average of the sum of the squares of the difference. Expressed by mathematical formula as

The temperature sum value E refers to the sum of a plurality of temperature data x _i acquired in the correction period Δt. Expressed by mathematical formula as:

The coefficient of variation of temperature F refers to the standard deviation _{of multiple temperature data x i obtained within the correction period Δt}

And the temperature average C ratio. Expressed by mathematical formula as

Specifically, the temperature median G: the multiple temperature data x _i acquired during the correction period Δt are arranged in ascending order to form a new sequence H. When the number of multiple temperature data x _i is odd, the median

When the number of multiple temperature data x _i is even, the median

In the following, the correction period Δt is 10 seconds, and one temperature data is acquired every 2 seconds, that is, 6 temperature data are acquired within the correction period Δt of 10 seconds. If the same as before, the temperature of the pot 200 collected by the temperature probe 112 at the 10th, 12th, 14th, 16th, 18th, 20th, and 22nd seconds are 80 degrees Celsius and 83 degrees Celsius in sequence. , 85 degrees Celsius, 86 degrees Celsius, 89 degrees Celsius, 90 degrees Celsius and 92 degrees Celsius, when it is necessary to calculate the current time is the 20th second in the correction period (that is, the 10th to the 20th period) of the temperature change trend A, temperature Fluctuation degree B, temperature mean value C, temperature variance D, temperature sum value E, temperature coefficient of variation F and temperature median G, then get the temperature sensor 112 at the 10th, 12th, 14th and 16th seconds , The temperature of the pot 200 collected in the 18th and 20th seconds, and based on the above-mentioned temperature change trend A, temperature fluctuation degree B, temperature average value C, temperature variance D, temperature sum E, temperature coefficient of variation F and temperature median The relational expressions corresponding to the numbers G respectively, and the corresponding values are obtained. Specifically, the temperature change trend A=(90℃-80℃)/10S=1.0℃/S, the degree of temperature fluctuation

Calculate B=2.83, mean temperature C=(80+83+85+86+89+90)/6=85.5, temperature variance

By calculation, D=11.58, temperature sum value E=80+83+85+86+89+90=513, temperature variation coefficient F=3.40/85.5=0.0398, temperature median G=(x ₃ +x ₄ )/ 2=(85+86)/2=85.5.

If you need to calculate the temperature change trend A, the temperature fluctuation degree B, the temperature average C, the temperature variance D, the temperature and the value E in the correction period (that is, the 12th to the 22nd time period) where the current time is the 22nd second , The temperature coefficient of variation F and the temperature median G, the temperature data x ₆ obtained at the current moment (22nd second) is 92 degrees Celsius, and the other temperatures within 10 seconds of the correction period Δt obtained from the processor 104 are: The temperature of the pot 200 collected at the 12th, 14th, 16th, 18th, and 20th seconds is 83 degrees Celsius, 85 degrees Celsius, 86 degrees Celsius, 89 degrees Celsius, and 90 degrees Celsius, and changes according to the above temperature Trend A, temperature fluctuation degree B, temperature mean value C, temperature variance D, temperature sum value E, temperature coefficient of variation F and temperature median G respectively correspond to the relational expressions to obtain the corresponding values. Specifically, the temperature change trend A=(92℃-83℃)/10S=0.9℃/S, the degree of temperature fluctuation

Calculated B=2.83, temperature average C=(83+85+86+89+90+92)/6=87.5, temperature variance

Calculated D=9.58, temperature sum value E=83+85+86+89+90+92=525, temperature variation coefficient F=3.10/87.5=0.0354, temperature median G=(x3+x4)/2= (86+89)/2=87.5. To calculate the temperature change trend A, the degree of temperature fluctuation B, the temperature average C, the temperature variance D, and the temperature sum E in the correction period (that is, the 14th to the 24th period) where the current time is the 24th second The methods of temperature coefficient of variation F and temperature median G are the same as above, so I won’t repeat them here.

Through the temperature change trend A, temperature fluctuation degree B, temperature mean value C, temperature variance D, temperature sum value E, temperature coefficient of variation F, and temperature median G data for multiple temperatures, the boiling detection of water is improved. The detection accuracy rate of water boiling detection.

Please refer to FIG. 2 and FIG. 17 together. In some embodiments, step 073 includes:

0731, forming a one-dimensional vector of temperature change trend A, temperature fluctuation degree B, temperature mean value C, temperature variance D, temperature sum E, temperature coefficient of variation F, and temperature median G of multiple temperatures;

0732: Obtain the Euclidean distance according to the one-dimensional vector and the preset standard vector corresponding to the actual water volume; and

0733: Determine whether the water is boiling according to the Euclidean distance and the preset distance threshold.

In some embodiments, step 0731, step 0732, and step 0733 can all be implemented by the processor 104. In other words, the processor 104 is also used to: convert the temperature change trend A, the temperature fluctuation degree B, the temperature mean value C, the temperature variance D, the temperature sum E, the temperature coefficient of variation F, and the temperature median of multiple temperatures. G forms a one-dimensional vector; obtains the Euclidean distance according to the one-dimensional vector and the preset standard vector corresponding to the actual water volume; and determines whether the water is boiling according to the Euclidean distance and the preset distance threshold.

Specifically, the preset standard vector corresponding to the actual water volume can be understood as the standard vector corresponding to each type of calibrated water volume is pre-stored in the processor 104 during the calibration process. The standard vector can be composed of a preset temperature change trend A ₀ , a preset temperature fluctuation degree B ₀ , a preset temperature average value C ₀ , a preset temperature variance D ₀ , a preset temperature sum value E ₀ , a preset temperature coefficient of variation F ₀ , and The preset temperature median G _{0 is} arranged and formed. For example, when the calibration water volume is 1L, the processor 104 stores the standard vector corresponding to the calibration water volume 1L. When the calibrated water volume is 2L, the processor 104 stores the standard vector corresponding to the calibrated water volume 2L. In the actual cooking process, after the actual water volume is obtained, the calibration vector of the calibrated water volume corresponding to the actual water volume can be read from the processor 104 according to the value of the actual water volume. For example, in a case where the actual water volume is 2L, the calibration vector corresponding to the calibrated water volume of 2L is obtained from the processor 104.

More specifically, a one-dimensional vector A, B, C formed by temperature change trend A, temperature fluctuation degree B, temperature mean value C, temperature variance D, temperature sum value E, temperature coefficient of variation F, and temperature median G, D, E, F, G. According to the relationship between the one-dimensional vector and the standard vector, the Euclidean distance L is obtained. Specifically, Euclidean distance L: According to the difference between the one-dimensional vector A, B, C, D, E, F, G and the standard vector A ₀ , B ₀ , C ₀ , D ₀ , E ₀ , F ₀ , G ₀ The sum of the squares of, then get the arithmetic square root of the sum. That is, the mathematical formula is expressed as:

The relationship between the Euclidean distance L and the preset distance threshold L ₀ is used to determine whether the water is boiling. Specifically, when the Euclidean distance L is less than or equal to L ₀ , it is determined that the water is boiling. That is, it is determined that the water boiling is completed, which improves the accuracy of the water boiling detection. It should be noted that the standard vectors A ₀ , B ₀ , C ₀ , D ₀ , E ₀ , F ₀ , and G ₀ are preset values, which are the calibrations obtained by performing multiple experiments in the laboratory according to different amounts of water value. According to the above relationship, the temperature change trend A, the temperature fluctuation degree B, the temperature average C, the temperature variance D, the temperature sum E, the temperature coefficient of variation F, and the temperature median G and the standard vector in the current correction period are obtained. A ₀ , B ₀ , C ₀ , D ₀ , E ₀ , F ₀ , G ₀ , get the Euclidean distance L, and compare it with the preset distance threshold L ₀ , when the Euclidean distance L is less than or equal to L ₀ , Which shows that the temperature change trend A, the temperature fluctuation degree B, the temperature mean value C, the temperature variance D, the temperature sum value E, the temperature coefficient of variation F, and the temperature median G are infinitely close to the standard vector A in the current correction period ₀ , B ₀ , C ₀ , D ₀ , E ₀ , F ₀ , G ₀ , so in this case, it can be determined that the water is boiling. If the Euclidean distance L is greater than L ₀ , it is determined that the water has not yet boiled, and heating needs to be continued.

Referring to FIG. 2, an embodiment of the present application further provides a cooking system 1000. The cooking system 1000 includes the cooking appliance 100 and the pot 200 of any one of the above embodiments, and the cooking appliance 100 is used for heating the pot 200.

Please refer to FIG. 1, FIG. 2 and FIG. 18 together. The embodiment of the present application also provides a computer-readable storage medium 2000 on which a computer program is stored. When the program is executed by the processor 104, any of the above is implemented Steps of the detection method of the embodiment.

For example, when the program is executed by the processor 104, the steps of the following detection method are implemented:

The computer-readable storage medium 2000 may be installed in the cooking appliance 100 or in a cloud server. At this time, the cooking appliance 100 can communicate with the cloud server to obtain the corresponding computer program.

The cooking system 100 and the computer-readable storage medium 2000 provided by the embodiment of the present application obtain multiple actual temperatures within a calibration period, and calculate the corresponding multiple first actual change rates and second actual change rates, and then according to the second actual temperature The first actual cooking parameter is obtained by changing the rate of change, the calibration time, and the first calibrated cooking parameter of the pot 200 filled with water. According to the first actual rate of change, the second actual rate of change, the maximum rate of calibrated change, and the pot 200’s first actual cooking parameter Second, calibrate the cooking parameter to obtain the second actual cooking parameter, and then obtain the corresponding actual water volume through the first actual cooking parameter and the second cooking parameter, and finally perform boiling detection on the water according to the actual water volume and the calibrated boiling detection parameter. The detection method can perform boiling detection of water according to the actual water volume in the pot 200, which improves the accuracy of boiling detection, thereby improving the cooking effect.

It can be understood that the computer program includes computer program code. The computer program code may be in the form of source code, object code, executable files, or some intermediate forms. The computer-readable storage medium may include: any entity or device capable of carrying computer program code, recording medium, U disk, mobile hard disk, magnetic disk, optical disk, computer memory, read-only memory (ROM, Read-Only Memory), random memory Access memory (RAM, Random Access Memory), and software distribution media, etc.

The processor 104 may refer to a driver board. The driver board can be a central processing unit (Central Processing Unit, CPU), it can also be other general-purpose processors, digital signal processors (Digital Signal Processor, DSP), application specific integrated circuits (Application Specific Integrated Circuit, ASIC), ready-made programmable Field-Programmable Gate Array (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc.

In the description of this specification, descriptions with reference to the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" etc. mean specific features described in conjunction with the embodiment or example , The structure, materials, or characteristics are included in at least one embodiment or example of the present application. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the described specific features, structures, materials or characteristics may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine the different embodiments or examples and the features of the different embodiments or examples described in this specification without contradicting each other.

Any process or method description described in the flowchart or described in other ways herein can be understood as a module, segment, or part of code that includes one or more executable instructions for implementing specific logical functions or steps of the process , And the scope of the preferred embodiments of the present application includes additional implementations, which may not be in the order shown or discussed, including performing functions in a substantially simultaneous manner or in the reverse order according to the functions involved. This should It is understood by those skilled in the art to which the embodiments of the present application belong.

Although the embodiments of the present application have been shown and described above, it can be understood that the above-mentioned embodiments are exemplary and should not be construed as limiting the present application. A person of ordinary skill in the art can comment on the foregoing within the scope of the present application. The embodiment undergoes changes, modifications, substitutions, and modifications.

Claims

A detection method of a cooking appliance, the cooking appliance is used for heating pots, characterized in that the detection method includes:

Acquiring multiple actual temperatures of the pot in a preset calibration period, each of the actual temperatures corresponding to a time;

Acquiring the first actual rate of change of the actual temperature of the cookware in the calibration period at each time according to a plurality of the actual temperatures, and each time is the end time of the corresponding calibration period;

Obtain the rate of change of each of the first actual rate of change to obtain a plurality of second actual rate of change, a plurality of the second actual rate of change, a plurality of the first actual rate of change, and each of the moments respectively correspond;

The first actual cooking parameter is acquired according to a plurality of the second actual rate of change, the preset calibration time, and the preset first calibration cooking parameter of the pot filled with water, wherein the calibration time is the preset first calibration cooking parameter. Set the time corresponding to the maximum value in the second calibration rate of change;

Acquiring a second actual cooking parameter according to the first actual rate of change, the second actual rate of change, a preset calibrated maximum rate of change, and a preset second calibrated cooking parameter of the pot; and

Acquiring the actual water volume of the water according to the first actual cooking parameter and the second actual cooking parameter; and

The boiling detection of the water is performed according to the actual water volume and preset calibration boiling detection parameters.
The detection method according to claim 1, wherein the first calibration cooking of the pot with water is performed according to a plurality of the second actual rate of change, a preset calibration time, and a preset Parameters to obtain the first actual cooking parameters, including:

Acquiring the first actual time corresponding to the maximum value among the plurality of second actual rates of change; and

Acquire a first actual cooking parameter according to the first actual time, the calibration time, and the first calibration cooking parameter.
The detection method according to claim 2, wherein the obtaining the first actual time corresponding to the maximum value among the plurality of second actual change rates comprises:

Acquiring a first actual curve according to a plurality of said second actual rate of change and corresponding plurality of said moments; and

The time corresponding to when the second actual rate of change is at the upper bump is acquired according to the first actual curve as the first actual time.
The detection method according to claim 1, characterized in that, according to the first actual rate of change, the second actual rate of change, a preset calibrated maximum rate of change, and a preset value of the pot The second calibrated cooking parameter acquires the second actual cooking parameter, including:

Acquiring a second actual time corresponding to a second actual change rate that takes a value of zero among the plurality of second actual change rates;

Acquiring the first actual rate of change corresponding to the second actual moment as the actual maximum rate of change; and

Acquire a second actual cooking parameter according to the actual maximum change rate, the preset calibration maximum change rate, and the second calibration cooking parameter.
4. The detection method according to claim 4, wherein a first actual curve is obtained according to a plurality of the second actual change rates and a plurality of corresponding moments; the obtaining a plurality of the second actual change rates The second actual time corresponding to the second actual rate of change whose value is zero includes:

Acquiring a second actual curve according to a plurality of said first actual rate of change and corresponding plurality of said moments; and

Acquiring, according to the first actual curve, a time corresponding to when the second actual rate of change is at an inflection point as the second actual time;

The acquiring the first actual rate of change corresponding to the second actual time as the actual maximum rate of change includes:

Acquire a first actual rate of change corresponding to the second actual moment in the second actual curve as the actual maximum rate of change.
The detection method according to claim 1, wherein the cooking parameter includes heat capacity, and the cooking parameter is based on a plurality of the second actual change rates, a preset calibration time, and a preset water-filled pot The first calibrated cooking parameter of the tool obtains the first actual cooking parameter, including:

Obtaining a first actual heat capacity according to a plurality of the second actual change rates, a preset calibration time, and a preset first calibration heat capacity of the pot filled with water;

The acquiring the second actual cooking parameter according to the first actual change rate, the second actual change rate, the preset calibrated maximum change rate, and the preset second calibrated cooking parameter of the pot includes:

Obtaining a second actual heat capacity according to the first actual rate of change, the second actual rate of change, a preset calibrated maximum rate of change, and a preset second calibrated heat capacity of the pot;

The acquiring the actual water volume of the water according to the first actual cooking parameter and the second actual cooking parameter includes:

Obtain the actual water volume of the water according to the first actual heat capacity, the second actual heat capacity, the calibration water volume, and the heat capacity of the calibration water volume.
The detection method according to claim 1, wherein the cooking parameters include heat dissipation speed; the calibration time according to a plurality of the second actual rate of change, and the preset first of the pot with water Calibrate cooking parameters to obtain the first actual cooking parameters, including:

Obtaining a first actual heat dissipation rate according to a plurality of the second actual rate of change, a preset calibration time, and a preset first calibration heat dissipation rate of the pot with water;

The acquiring the second actual cooking parameter according to the first actual change rate, the second actual change rate, the preset calibrated maximum change rate, and the preset second calibrated cooking parameter of the pot includes:

Obtaining a second actual heat dissipation rate according to the first actual rate of change, the second actual rate of change, a preset calibrated maximum rate of change, and a preset second calibrated heat dissipation rate of the pot;

The acquiring the actual water volume of the water according to the first actual cooking parameter and the second actual cooking parameter includes:

Obtain the actual water volume of the water according to the first actual heat dissipation rate, the second actual heat dissipation rate, the calibration water volume, and the heat dissipation rate of the calibration water volume.
The detection method according to claim 1, wherein the cooking parameters include heat absorption speed; said according to a plurality of said second actual rate of change, preset calibration time, and preset said water-filled The first calibrated cooking parameter of the cookware obtains the first actual cooking parameter, including:

Acquiring a first actual heat absorption speed according to a plurality of the second actual change rates, a preset calibration time, and a preset first calibration heat absorption speed of the pot filled with water;

The acquiring the second actual cooking parameter according to the first actual change rate, the second actual change rate, the preset calibrated maximum change rate, and the preset second calibrated cooking parameter of the pot includes:

Acquiring a second actual heat absorption rate according to the first actual rate of change, the second actual rate of change, a preset calibrated maximum rate of change, and a preset second calibrated heat absorption rate of the pot;

The acquiring the actual water volume of the water according to the first actual cooking parameter and the second actual cooking parameter includes:

Obtain the actual water volume of the water according to the first actual heat absorption speed, the second actual heat absorption speed, the calibrated water volume, and the heat absorption speed of the calibrated water volume.
The detection method according to claim 1, wherein the boiling detection parameters include period, temperature change trend, temperature fluctuation degree, temperature mean value, temperature variance, temperature sum value, temperature coefficient of variation, and temperature median; The calibration boiling detection parameter correspondingly includes a calibration cycle, and each calibration cycle corresponds to a water volume; the boiling detection of the water according to the actual water volume and preset calibration boiling detection parameters includes:

Selecting one corresponding to the actual water volume among the multiple calibration periods as the correction period;

In the correction period, the boiling detection of water is performed according to the temperature change trend, temperature fluctuation degree, temperature average value, temperature variance, temperature sum value, temperature coefficient of variation, and temperature median of multiple temperatures.
The detection method according to claim 9, characterized in that, in the correction period, according to the temperature change trend, the degree of temperature fluctuation, the temperature mean value, the temperature variance, the temperature sum value, the temperature coefficient of variation, And the median temperature for water boiling detection, including:

Forming a one-dimensional vector of the temperature change trend, the degree of temperature fluctuation, the temperature mean value, the temperature variance, the temperature sum value, the temperature coefficient of variation, and the temperature median of a plurality of said temperatures;

Obtaining the Euclidean distance according to the one-dimensional vector and the preset standard vector corresponding to the actual water volume; and

Determine whether the water is boiling according to the Euclidean distance and a preset distance threshold.
A cooking appliance, the cooking appliance is used for heating pots, characterized in that the cooking appliance includes a processor, the processor is used to obtain a plurality of actual temperatures of the pot in a preset calibration period, each Each of the actual temperatures corresponds to a moment, and the first actual rate of change of the actual temperature of the pot in the calibration period at each moment is obtained according to a plurality of the actual temperatures, and each of the moments corresponds to all the actual temperatures. At the end time of the calibration period, the rate of change of each of the first actual rates of change is acquired to obtain multiple second actual rates of change, multiple of the second actual rates of change, multiple of the first actual rates of change, Corresponding to each of the moments respectively, and obtain a first actual cooking parameter according to a plurality of the second actual rate of change, a preset calibration time, and a preset first calibration cooking parameter of the pot filled with water , Wherein the calibration time is the time corresponding to the maximum value in the preset second calibration rate of change, and is based on the first actual rate of change, the second actual rate of change, the preset first calibration maximum rate of change, And the preset second calibrated cooking parameter of the pot to obtain a second actual cooking parameter, and obtain the actual water volume of the water according to the first actual cooking parameter and the second actual cooking parameter, and according to the The actual water volume and preset calibrated boiling detection parameters are used to perform boiling detection on the water.
The cooking appliance according to claim 11, wherein the processor is further configured to obtain a first actual time corresponding to a maximum value of the plurality of second actual rates of change, and according to the first actual time, The calibration time and the first calibration cooking parameter obtain the first actual cooking parameter.
The cooking appliance according to claim 12, wherein the processor is further configured to obtain a first actual curve according to a plurality of the second actual rate of change and a plurality of corresponding times, and according to the first actual curve An actual curve acquires the time corresponding to when the second actual rate of change is at the upper bump as the first actual time.
The cooking appliance according to claim 11, wherein the processor is further configured to obtain a second actual time corresponding to a second actual change rate with a value of zero among the plurality of second actual change rates, Obtain the first actual rate of change corresponding to the second actual moment as the actual maximum rate of change, and obtain the second rate of change according to the actual maximum rate of change, the preset maximum rate of change of calibration, and the second calibration cooking parameter Actual cooking parameters.
The cooking appliance according to claim 14, wherein the first actual curve is obtained according to a plurality of said second actual rate of change and a plurality of corresponding said moments, and the processor is further configured to obtain a first actual curve according to the plurality of said second actual rates of change. Acquire a second actual curve corresponding to a first actual rate of change and a plurality of said moments, and obtain a time corresponding to when the second actual rate of change is at an inflection point according to the first actual curve as the second actual moment , Acquiring a first actual rate of change corresponding to the second actual moment in the second actual curve as the actual maximum rate of change.
The cooking appliance according to claim 11, wherein the cooking parameter includes a heat capacity, and the processor is further configured to perform according to a plurality of the second actual change rates, a preset calibration time, and a preset installation The first calibrated heat capacity of the pot of water to obtain the first actual heat capacity is based on the first actual rate of change, the second actual rate of change, the preset calibrated maximum rate of change, and the preset The second calibrated heat capacity of the pot obtains the second actual heat capacity, and the actual water volume of the water is obtained according to the first actual heat capacity, the second actual heat capacity, the calibrated water volume, and the heat capacity of the calibrated water volume.
The cooking appliance according to claim 11, wherein the cooking parameter includes a heat dissipation speed, and the processor is further configured to perform according to a plurality of the second actual change rates, a preset calibration time, and a preset installation The first calibrated heat dissipation rate of the pot with water is used to obtain the first actual heat dissipation rate, which is based on the first actual rate of change, the second actual rate of change, the preset calibrated maximum rate of change, and the preset The second calibrated heat dissipation rate of the cookware obtains a second actual heat dissipation rate, and the actual water volume of the water is obtained according to the first actual heat dissipation rate, the second actual heat dissipation rate, the calibrated water volume, and the heat dissipation rate of the calibrated water volume.
The cooking appliance according to claim 11, wherein the cooking parameter includes a heat absorption speed, and the processor is further configured to perform according to a plurality of the second actual change rates, a preset calibration time, and a preset device The first calibrated heat absorption speed of the pot with water is used to obtain the first actual heat absorption speed, which is based on the first actual rate of change, the second actual rate of change, the preset calibrated maximum rate of change, and the preset The second calibrated heat absorption speed of the cookware obtains the second actual heat absorption speed, and the second actual heat absorption speed is obtained according to the first actual heat absorption speed, the second actual heat absorption speed, the calibrated water volume and the heat absorbing speed of the calibrated water volume State the actual amount of water.
The cooking appliance according to claim 11, wherein the boiling detection parameters include period, temperature change trend, temperature fluctuation degree, temperature average value, temperature variance, temperature sum value, temperature coefficient of variation, and temperature median; The calibration boiling detection parameter correspondingly includes a calibration cycle, and each calibration cycle corresponds to a water volume; the processor is configured to select one of the multiple calibration cycles corresponding to the actual water volume as the correction cycle, and within the correction cycle , According to the temperature change trend, temperature fluctuation degree, temperature mean value, temperature variance, temperature sum value, temperature coefficient of variation, and temperature median for the boiling detection of water according to the temperature change trend of multiple temperatures.
The cooking appliance according to claim 19, wherein the processor is further configured to calculate the temperature change trend, temperature fluctuation degree, temperature mean value, temperature variance, temperature sum value, temperature variation coefficient, And the median temperature to form a one-dimensional vector, obtain the Euclidean distance according to the one-dimensional vector and the preset standard vector corresponding to the actual water volume, and determine whether the water is water according to the Euclidean distance and the preset distance threshold boiling.
A cooking system, the cooking system comprising the cooking appliance and the pot according to any one of claims 11-20, and the heating part of the cooking appliance is used for heating the pot.
A computer-readable storage medium with a computer program stored thereon, characterized in that, when the program is executed by a processor, the steps of the detection method according to any one of claims 1-10 are realized.