Cooking pressure relief parameter dynamic adjustment method and system based on user data optimization

Abstract

The invention relates to the field of cooking pressure relief control, and discloses a cooking pressure relief parameter dynamic adjustment method and system based on user data optimization, and the method comprises the steps: obtaining cooking food material information of an electric pressure cooker in a cooking process, and obtaining a pressure relief adjustment parameter fed back by a user in the cooking process; wherein the cooking food material information comprises sticky food material information, and the pressure relief adjustment parameters comprise manual pressure relief frequency information and pressure relief speed adjustment information; obtaining a pressure relief control curve corresponding to the cooking food material information through a pressure relief control database; a pressure relief control curve is determined and adjusted according to the cooking food material information, the pressure relief adjustment parameters and the pressure relief control curve; and controlling the electric pressure cooker to perform pressure relief on the cooking process corresponding to the cooking food material information according to the adjusted pressure relief control curve. According to the electric pressure cooker, the pressure relief safety of the electric pressure cooker can be improved when food materials with high viscidity are cooked.

Description

Technical Field

[0001] The present application relates to the technical field of cooking pressure relief control, and more specifically, to a method and system for dynamically adjusting cooking pressure relief parameters based on user data optimization. Background Art

[0002] There are two common pressure relief modes for electric pressure cookers on the market. Most use a fixed pressure relief rate. While this standardized method is easy to use, it struggles to meet the varying demands for pressure relief speeds in different cooking scenarios. Some more automated pressure cookers allow users to manually adjust the pressure relief rate based on their needs. This allows users to flexibly control the pressure relief rhythm after cooking, based on the characteristics of the ingredients and subsequent cooking schedules. This significantly improves the convenience and cooking experience of the pressure cooker.

[0003] However, in the process of users independently adjusting the pressure relief speed of the electric pressure cooker, there are still significant defects in the pressure relief control for sticky ingredients (such as porridge, eight-treasure rice, etc.). Since the existing pressure relief curve does not fully consider the physical properties of food, such as viscosity, particle size, etc., when processing ingredients with high viscosity, the viscous mixture under high temperature and high pressure is very easy to adhere to the vicinity of the exhaust port, causing the exhaust channel to be blocked, and then the pressure in the pot cannot be released normally; what's more, after the pressure accumulates to a certain level, it will cause food to splash, which not only pollutes the kitchen environment, but also may cause safety hazards such as burns to users, seriously affecting the safety and reliability of the use of electric pressure cookers. Therefore, it is necessary to improve the pressure relief control effect of existing electric pressure cookers to improve the pressure relief safety of electric pressure cookers when cooking ingredients with high viscosity. Summary of the Invention

[0004] The purpose of this application is to provide a method and system for dynamically adjusting cooking pressure relief parameters based on user data optimization, which solves the technical problem of insufficient pressure relief safety of electric pressure cookers when cooking foods with high viscosity, and achieves the technical effect of improving the pressure relief safety of electric pressure cookers when cooking foods with high viscosity.

[0005] An embodiment of the present application provides a method for dynamically adjusting cooking pressure relief parameters based on user data optimization, the method comprising: obtaining cooking ingredient information of an electric pressure cooker during the cooking process, and obtaining pressure relief adjustment parameters provided by user feedback during the cooking process; wherein the cooking ingredient information includes viscous ingredient information, and the pressure relief adjustment parameters include manual pressure relief times information and pressure relief speed adjustment information; obtaining a pressure relief control curve corresponding to the cooking ingredient information through a pressure relief control database; determining an adjusted pressure relief control curve based on the cooking ingredient information, the pressure relief adjustment parameters, and the pressure relief control curve; and controlling the electric pressure cooker to relieve pressure during the cooking process corresponding to the cooking ingredient information based on the adjusted pressure relief control curve.

[0006] In one possible implementation, the pressure relief control curve is adjusted based on the cooking ingredient information, the pressure relief adjustment parameter, and the pressure relief control curve, including: obtaining, through the pressure relief control database, a viscosity factor corresponding to the viscous ingredient information in the cooking ingredient information; obtaining a maximum pressure relief pressure value corresponding to the start of pressure relief in the pressure relief control curve; wherein the viscosity factor is less than 1, the horizontal axis of the pressure relief control curve is time, and the vertical axis of the pressure relief control curve is the pressure in the electric pressure cooker; determining the product of the viscosity factor and the maximum pressure relief pressure value as the maximum pressure relief pressure value corresponding to the start of pressure relief in the pressure relief control curve, to obtain the adjusted pressure relief control curve.

[0007] In another possible implementation, determining an adjusted pressure relief control curve based on cooking ingredient information, pressure relief adjustment parameters and the pressure relief control curve also includes: determining a pressure relief time adjustment value through a pressure relief adjustment model based on the viscosity factor and the number of manual pressure relief times in the pressure relief adjustment parameters; obtaining a pressure relief start time value corresponding to the start of pressure relief in the pressure relief control curve; in the pressure relief control curve, advancing the pressure relief start time value by the pressure relief time adjustment value to obtain an adjusted pressure relief control curve; and adding the pressure relief time adjustment value to the heating time of the electric pressure cooker.

[0008] In another possible implementation, determining the adjusted pressure relief control curve based on the cooking ingredient information, the pressure relief adjustment parameters and the pressure relief control curve also includes: obtaining the liquid level information in the electric pressure cooker before heating begins; determining the pressure relief speed adjustment value through the pressure relief adjustment model based on the liquid level information, the viscosity factor, the number of manual pressure relief information in the pressure relief adjustment parameters and the pressure relief speed adjustment information; in the pressure relief control curve, adjusting the pressure relief speed of the adjusted pressure relief control curve by the pressure relief speed adjustment value to obtain the adjusted pressure relief control curve.

[0009] In another possible implementation, the pressure relief speed of the pressure relief control curve is adjusted by adjusting the pressure relief speed adjustment value to obtain the adjusted pressure relief control curve, including: when the pressure relief speed adjustment value is to increase the pressure relief speed, obtaining the safe pressure relief speed corresponding to the cooking ingredient information; adjusting the pressure relief speed of the pressure relief control curve by adjusting the pressure relief speed adjustment value, and ensuring that the maximum pressure relief speed of the adjusted pressure relief control curve is less than the safe pressure relief speed; smoothing the adjusted pressure relief control curve to ensure that the maximum instantaneous pressure relief speed of the adjusted pressure relief control curve is less than the safe pressure relief speed; wherein, the slope of the adjusted pressure relief control curve corresponds to the pressure relief speed adjustment value.

[0010] In another possible implementation, the method also includes: obtaining a pressure relief speed rising time period in the adjusted pressure relief control curve; obtaining the pressure relief and unblocking times information fed back by users during the cooking process, and obtaining the cooking ingredient particle size information fed back by users during the electric pressure cooker cooking process; determining the number of pulse pressure reliefs and the first pulse pressure relief speed through a pulse pressure relief control model according to the pressure relief and unblocking times information and the cooking ingredient particle size information; and adding a pulse pressure relief process with a pressure relief speed of the first pulse pressure relief speed and a number of pulse pressure reliefs within the pressure relief speed rising time period.

[0011] In another possible implementation, the method also includes: obtaining a stable time period of the pressure relief rate in the adjusted pressure relief control curve; determining a second pulse pressure relief rate based on the particle size information of the cooking ingredients; and increasing the pressure to a pulse pressure relief process of the second pulse pressure relief rate within the stable time period of the pressure relief rate.

[0012] In another possible implementation, the method also includes: determining the pre-pressure release time period and the pre-pressure release speed value according to the cooking ingredient particle size information through the pre-pressure release parameter database; wherein the pre-pressure release speed value is less than the starting pressure release speed of the pressure release speed rising time period, and the cooking ingredient particle size information corresponds to the maximum particle size of the cooking ingredient. When the cooking ingredient particle size information corresponds to the cooking ingredient particle size, the larger the cooking ingredient particle size, the longer the pre-pressure release time period and the smaller the pre-pressure release speed value; within the pre-pressure release time period before the pressure release speed rising time period, the pre-pressure release process is performed with the pressure release speed increased to the pre-pressure release speed value.

[0013] In another possible implementation, the method also includes: obtaining the maximum safe pressure relief speed of the electric pressure cooker, obtaining the gelatinization temperature corresponding to the heating temperature in the electric pressure cooker and the cooking ingredient information, and obtaining the gelatinization temperature duration after the heating temperature in the electric pressure cooker reaches the gelatinization temperature; determining the adjusted pre-pressure relief time period and the adjusted pre-pressure relief speed value through the pre-pressure relief adjustment model according to the gelatinization temperature duration, the pre-pressure relief time period and the pre-pressure relief speed value; when the heating temperature is lower than the gelatinization temperature, responding to the pressure relief instruction, performing pressure relief at the maximum safe pressure relief speed within the pre-pressure relief time period before the pressure relief speed rising time period; when the heating temperature is greater than or equal to the gelatinization temperature, determining the product of the pre-pressure relief time period and the pressure relief time adjustment factor as the adjusted pre-pressure relief time period; responding to the pressure relief instruction, increasing the pressure relief speed to the adjusted pre-pressure relief speed value within the adjusted pre-pressure relief time period before the pressure relief speed rising time period, and then performing pressure relief according to the adjusted pressure relief control curve.

[0014] An embodiment of the present application further provides a cooking pressure relief parameter dynamic adjustment system based on user data optimization, comprising a unit for executing any of the methods described above.

[0015] Compared with the prior art, the embodiments of the present application have the following beneficial effects:

[0016] An embodiment of the present application provides a method for dynamically adjusting cooking pressure relief parameters based on user data optimization. The method comprises: obtaining information about the cooking ingredients used in an electric pressure cooker during the cooking process, and obtaining pressure relief adjustment parameters based on user feedback during the cooking process; wherein the cooking ingredient information includes information about viscous ingredients, and the pressure relief adjustment parameters include information about the number of manual pressure reliefs and pressure relief speed adjustment information; obtaining a pressure relief control curve corresponding to the cooking ingredient information from a pressure relief control database; determining an adjusted pressure relief control curve based on the cooking ingredient information, the pressure relief adjustment parameters, and the pressure relief control curve; and controlling the electric pressure cooker to relieve pressure during the cooking process corresponding to the cooking ingredient information based on the adjusted pressure relief control curve. This method can dynamically optimize the pressure relief control curve based on real-time user feedback and ingredient information, effectively reducing splashing and insufficient pressure relief, and ensuring cooking safety and the overall performance stability of the electric pressure cooker. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following briefly introduces the drawings required for use in the embodiments or descriptions of the prior art. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0018] Figure 1 A flowchart of a first method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in an embodiment of the present application;

[0019] Figure 2 A schematic diagram of the workflow of the first method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in an embodiment of the present application;

[0020] Figure 3 A schematic diagram of a pressure relief control curve provided in an embodiment of the present application;

[0021] Figure 4 A flowchart illustrating a second method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in an embodiment of the present application;

[0022] Figure 5 A schematic flow chart of a third method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in an embodiment of the present application;

[0023] Figure 6 A flowchart of a fourth method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in an embodiment of the present application;

[0024] Figure 7A schematic diagram of the logical structure of a cooking pressure relief parameter dynamic adjustment system based on user data optimization provided in an embodiment of the present application. DETAILED DESCRIPTION

[0025] It should be understood that when used in the present specification and the appended claims, the term "comprising" indicates the presence of described features, integers, steps, operations, elements and / or components, but does not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and / or collections thereof.

[0026] It will also be understood that the term "and / or" used in this specification and the appended claims refers to and includes any and all possible combinations of one or more of the associated listed items.

[0027] As used in this specification and the appended claims, the term "if" can be interpreted as "when" or "upon" or "in response to determining" or "in response to detecting," depending on the context. Similarly, the phrase "if it is determined" or "if [described condition or event] is detected" can be interpreted as meaning "upon determination" or "in response to determining" or "upon detection of [described condition or event]" or "in response to detecting [described condition or event]," depending on the context.

[0028] In addition, in the description of the present application specification and the appended claims, the terms "first", "second", "third", etc. are only used to distinguish the descriptions and cannot be understood as indicating or implying relative importance.

[0029] References to "one embodiment" or "some embodiments" in this specification mean that a particular feature, structure, or characteristic described in conjunction with that embodiment is included in one or more embodiments of the present application. Thus, phrases such as "in one embodiment," "in some embodiments," "in other embodiments," and "in other embodiments" appearing in various places in this specification do not necessarily refer to the same embodiment, but rather mean "one or more but not all embodiments," unless otherwise specifically emphasized. The terms "including," "comprising," "having," and variations thereof all mean "including but not limited to," unless otherwise specifically emphasized.

[0030] The existing pressure relief curve does not fully consider the physical properties of food, such as viscosity and particle size. When processing food with high viscosity, the sticky food under high temperature and high pressure is very easy to adhere to the exhaust port, causing the exhaust channel to be blocked, and then the pressure in the pot cannot be released normally.

[0031] Based on the above reasons, an embodiment of the present application provides a method for dynamically adjusting cooking pressure relief parameters based on user data optimization. The method includes: obtaining information about the cooking ingredients of an electric pressure cooker during the cooking process, and obtaining pressure relief adjustment parameters based on user feedback during the cooking process; wherein the cooking ingredient information includes information about viscous ingredients, and the pressure relief adjustment parameters include information about the number of manual pressure reliefs and pressure relief speed adjustment information; obtaining a pressure relief control curve corresponding to the cooking ingredient information from a pressure relief control database; determining an adjusted pressure relief control curve based on the cooking ingredient information, the pressure relief adjustment parameters, and the pressure relief control curve; and controlling the electric pressure cooker to relieve pressure during the cooking process corresponding to the cooking ingredient information based on the adjusted pressure relief control curve. This method can dynamically optimize the pressure relief control curve based on real-time user feedback and ingredient information, effectively reducing splashing and insufficient pressure relief, and ensuring cooking safety and the overall performance stability of the electric pressure cooker.

[0032] In some scenarios, a method for dynamically adjusting cooking pressure relief parameters based on user data optimization in an embodiment of the present application can be applied to the pressure relief control of electric pressure cookers, especially when cooking porridge and other ingredients with high viscosity in an electric pressure cooker. It can dynamically optimize the pressure relief control curve based on real-time user feedback and ingredient information, effectively reducing splashing and insufficient pressure relief problems.

[0033] The following describes in detail a method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in an embodiment of the present application with reference to specific examples.

[0034] Figure 1 This is a flow chart of the first method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in the embodiment of the present application, as shown in FIG. Figure 1 As shown, the method for dynamically adjusting cooking pressure relief parameters based on user data optimization includes S110 to S120, and S110 to S120 are described in detail below.

[0035] S110: Acquire cooking ingredient information during the cooking process of the electric pressure cooker and obtain pressure relief adjustment parameters fed back by the user during the cooking process, wherein the cooking ingredient information includes information about viscous ingredients, and the pressure relief adjustment parameters include information about the number of manual pressure relief times and pressure relief speed adjustment information.

[0036] Figure 2 This is a schematic diagram of the workflow of the first method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in an embodiment of the present application, as shown in FIG. Figure 2 As shown, during the cooking process of the electric pressure cooker, information about the currently cooked ingredients, including information about the viscosity characteristics of the ingredients, can be obtained, and at the same time, pressure relief adjustment parameters provided by users in real time can be collected, where the pressure relief adjustment parameters involve information about the number of manual pressure relief times and pressure relief speed adjustment, and the pressure relief process can be adjusted according to the pressure relief adjustment parameters.

[0037] For example, when the user inputs the number of manual pressure release times through the touch screen of the electric pressure cooker or a connected external device (such as a mobile phone app), the system can recognize this feedback to provide a basis for subsequent adjustments.

[0038] For example, after observing the pressure relief effect of the electric pressure cooker and manually adjusting the pressure relief, the user can optimize the pressure relief speed of the electric pressure cooker by inputting pressure relief speed adjustment information, so that the entire parameter acquisition process is more in line with actual cooking needs.

[0039] For example, the pressure relief speed adjustment information may include adjustment information for increasing the magnitude of the pressure relief speed or decreasing the magnitude of the pressure relief speed and an adjustment time of the pressure relief speed.

[0040] S120: Obtain a pressure relief control curve corresponding to the cooking ingredient information from a pressure relief control database. Determine an adjusted pressure relief control curve based on the cooking ingredient information, the pressure relief adjustment parameter, and the pressure relief control curve. Control the electric pressure cooker to release pressure during the cooking process corresponding to the cooking ingredient information based on the adjusted pressure relief control curve.

[0041] like Figure 2 As shown, when performing pressure relief control, a matching pressure relief control curve can be found in the pressure relief control database based on the acquired cooking ingredient information. The pressure relief control curve is a pre-stored optimization model based on the characteristics of different ingredients. For example, for highly viscous ingredients such as beans or sticky rice, the pressure relief control curve is designed to have a pressure relief rate at a specific time point.

[0042] The pressure relief control database ensures that the initial control logic can be quickly extracted according to the food type, without the need for users to repeatedly set it, thereby improving the convenience and accuracy of data acquisition.

[0043] After obtaining the pressure relief control curve, the adjusted pressure relief control curve can be comprehensively calculated based on the cooking ingredient information, the pressure relief adjustment parameters fed back by the user, and the obtained pressure relief control curve.

[0044] For example, if the user's multiple manual pressure relief records show that the pressure relief speed is too fast, causing splashing problems, the pressure relief rate parameter in the curve can be automatically reduced, and the pressure relief control can be optimized in combination with the viscosity information of the food. This allows the pressure relief control curve to be refined and adapted to the actual scenario while maintaining the pressure relief control function, thereby achieving a dynamic response of the pressure relief control.

[0045] After the adjusted pressure relief control curve is obtained, the pressure relief mechanism of the electric pressure cooker can be controlled to perform an operation according to the calculated adjusted pressure relief control curve.

[0046] For example, adjusting the pressure relief control curve can guide the valve to open gradually, achieving smooth pressure relief when cooking sticky ingredients and avoiding the risks caused by sudden temperature changes.

[0047] The beneficial effect of the above implementation method is that the pressure relief control curve can be dynamically optimized based on real-time user feedback and food information, effectively reducing splashing and insufficient pressure relief problems, ensuring cooking safety and the overall performance stability of the electric pressure cooker.

[0048] The beneficial effect brought about by the above implementation method is that it can combine the user's input of manual pressure relief times and pressure relief speed adjustment parameters to accurately adapt to personalized needs and pressure relief control needs, while maintaining the consistency of the cooking process and improving the pressure relief control effect.

[0049] In some implementations, in the above S120, determining to adjust the pressure relief control curve according to the cooking ingredient information, the pressure relief adjustment parameter and the pressure relief control curve includes S121 and S122. S121 and S122 are described in detail below.

[0050] S121. Obtain, from the pressure relief control database, a viscosity factor corresponding to the viscous ingredient information in the cooking ingredient information. Obtain the maximum pressure relief pressure corresponding to the start of pressure relief in the pressure relief control curve. The viscosity factor is less than 1, and the horizontal axis of the pressure relief control curve represents time, while the vertical axis represents the pressure within the electric pressure cooker.

[0051] After obtaining the information of viscous ingredients, the corresponding viscosity factor can be extracted through the pressure relief control database. The viscosity factor can be used to perform pressure relief control on ingredients with higher viscosity.

[0052] Exemplarily, the viscosity factor is a pressure relief control coefficient less than 1, and the greater the viscosity of the food, the smaller the viscosity factor corresponding to the food.

[0053] At the same time, in this method, the maximum pressure relief pressure value corresponding to the pressure relief control curve at the beginning of pressure relief can also be obtained.

[0054] Figure 3 This is a schematic diagram of a pressure relief control curve provided in an embodiment of the present application, such as Figure 3 As shown, the pressure relief control curve is used to characterize the pressure change trend with time as the horizontal axis and the pressure in the pot as the vertical axis, wherein the maximum pressure relief pressure value can be the maximum stabilizing pressure Pmax corresponding to the pressure stabilizing section.

[0055] For example, when using an electric pressure cooker to process highly viscous ingredients such as glutinous rice, the database can return the viscosity factor unique to glutinous rice, and then control the pressure relief process based on the viscosity factor.

[0056] S122. Determine the product of the viscosity factor and the maximum pressure relief pressure value as the maximum pressure relief pressure value corresponding to the start of pressure relief in the pressure relief control curve to obtain an adjusted pressure relief control curve.

[0057] After obtaining the viscosity factor and the maximum pressure relief pressure value, the product of the viscosity factor and the maximum pressure relief pressure value Pmax can be determined, and the calculated result can be used as the newly adjusted maximum pressure relief pressure value Pt to obtain the adjusted pressure relief control curve. For high-viscosity ingredients, by lowering the initial pressure relief pressure value, the soup splashing caused by a sudden drop in pressure can be avoided, while keeping the pressure relief time process unchanged to ensure that the overall pressure relief process proceeds smoothly.

[0058] For example, when the viscosity factor of a certain food is 0.8 and the original maximum pressure relief pressure value is 80kPa, the system will use 64kPa as the new control value of the pressure relief starting point. It can directly update the pressure control parameters of the vertical axis without changing the time axis of the curve, thereby forming an adjusted pressure relief control curve.

[0059] After the adjusted pressure relief control curve is obtained, the adjusted pressure relief control curve may be applied in the electric pressure cooker to perform a pressure relief operation.

[0060] The beneficial effect brought about by the above-mentioned implementation method is that the starting point of pressure relief can be accurately adjusted by multiplying the viscosity factor and the pressure value, effectively adapting to the characteristic requirements of different viscous foods and ensuring the safety and controllability of the pressure relief process.

[0061] The beneficial effect brought about by the above implementation method is that the pressure parameters can be adjusted while retaining the time process of the pressure relief control curve, and personalized optimization can be achieved while maintaining the pressure relief rhythm, ensuring compatibility with various types of food and consistency of pressure relief operations.

[0062] In some implementations, in the above S120, the pressure relief control curve is determined to be adjusted according to the cooking ingredient information, the pressure relief adjustment parameter and the pressure relief control curve, and also includes S123 to S124. S123 to S124 are described in detail below.

[0063] S123: Determine a pressure relief time adjustment value using the pressure relief adjustment model based on the viscosity factor and the number of manual pressure relief times in the pressure relief adjustment parameter, and obtain a pressure relief start time value corresponding to the start of pressure relief in the pressure relief control curve.

[0064] During the dynamic adjustment process of cooking pressure relief parameters based on user data optimization, the pressure relief adjustment model can be used to calculate the pressure relief time adjustment value based on the viscosity factor and the number of manual pressure relief times in the pressure relief adjustment parameters. This takes into account the viscosity characteristics of the ingredients and user operation behavior to ensure the rationality of the time adjustment.

[0065] At the same time, if Figure 3 As shown, the pressure relief start time value Ts corresponding to the start of pressure relief in the pressure relief control curve can also be obtained, thereby optimizing the pressure relief control curve.

[0066] Exemplarily, the pressure relief adjustment model may be a neural network model based on deep learning, and the pressure relief adjustment model may be trained by the sample viscosity factor, the number of manual pressure relief times of the sample in the sample pressure relief adjustment parameters, and the sample pressure relief time adjustment value.

[0067] S124: In the pressure relief control curve, the pressure relief start time is advanced by the pressure relief time adjustment value to obtain an adjusted pressure relief control curve, and the pressure relief time adjustment value is added to the heating time of the electric pressure cooker.

[0068] In the pressure relief control curve, the pressure relief start time value Ts is advanced by the pressure relief time adjustment value to start pressure relief in advance, thereby forming an adjusted pressure relief control curve and maintaining synchronous optimization of the pressure relief process.

[0069] After obtaining the adjusted pressure relief control curve, the pressure relief time adjustment value can be added to the heating time of the electric pressure cooker to ensure that the ingredients are cooked thoroughly and achieve the cooking effect of the entire cooking process.

[0070] For example, when an electric pressure cooker processes highly viscous ingredients such as stewed red beans, the system detects that the viscosity factor is relatively small due to the characteristics of the ingredients. After obtaining multiple manual pressure relief records from user feedback, the pressure relief adjustment model calculates the time adjustment value based on this. The original start time value of the pressure relief control curve is then advanced by the adjustment value to form an optimized adjusted pressure relief control curve. At the same time, the heating time is extended accordingly to ensure that the red beans can be fully softened.

[0071] The beneficial effect brought about by the above implementation method is that the pressure relief starting point can be advanced by dynamically calculating the time value through the pressure relief adjustment model, thereby improving the safety control of the pressure relief process and the overall cooking efficiency.

[0072] The beneficial effect brought about by the above implementation method is that by synchronously increasing the heating time to adapt to the pressure relief adjustment, the uniformity of heating of the food is ensured, the smoothness of the pressure relief operation and the stability of the food taste are maintained, and the user's convenient operation experience is improved.

[0073] In some implementations, in the above S120, the pressure relief control curve is determined to be adjusted according to the cooking ingredient information, the pressure relief adjustment parameter and the pressure relief control curve, and also includes S125 to S126. S125 to S126 are described in detail below.

[0074] S125: Obtain liquid level information in the electric pressure cooker before starting heating.

[0075] In this method, before the electric pressure cooker starts heating, the liquid level information in the inner pot can be obtained. The liquid level information reflects the volume of the initial cooking liquid, and the pressure relief control effect can be further optimized based on the liquid level information.

[0076] S126. Determine a pressure relief speed adjustment value using the pressure relief adjustment model based on the liquid level information, the viscosity factor, the number of manual pressure relief operations, and the pressure relief speed adjustment information in the pressure relief adjustment parameters. In the pressure relief control curve, adjust the pressure relief speed of the adjusted pressure relief control curve by the pressure relief speed adjustment value to obtain an adjusted pressure relief control curve.

[0077] After obtaining the liquid level information, the pressure relief adjustment model can be used to comprehensively consider the liquid level information, the food viscosity factor, the number of manual pressure relief times by the user, and the pressure relief speed adjustment information to determine the appropriate pressure relief speed adjustment value, and then adjust the pressure relief speed according to the pressure relief speed adjustment value to effectively avoid the problem of food splashing caused by excessive pressure relief speed.

[0078] For example, when cooking rice porridge, the system will detect that the initial liquid level is high. At the same time, combined with the viscosity factor of glutinous rice, the frequency of pressure relief operations during the user's last cooking, and the user's specific requirements for pressure relief speed, the pressure relief adjustment model comprehensively analyzes these parameters and outputs a pressure relief speed adjustment value suitable for the current working conditions.

[0079] Exemplarily, the pressure relief adjustment model can be a neural network model based on deep learning, and the pressure relief adjustment model can be trained through sample liquid level information, sample viscosity factor, sample manual pressure relief times information in the sample pressure relief adjustment parameters, sample pressure relief speed adjustment information and sample pressure relief speed adjustment value.

[0080] After determining the pressure relief rate adjustment value, it can be used to adjust the pressure relief rate parameter in the pressure relief control curve. The pressure relief rate parameter can control the pressure change rate while keeping the overall time frame of the pressure relief control curve unchanged. By adjusting the pressure relief rate parameter, smooth control of the pressure relief process can be achieved.

[0081] like Figure 3 As shown, when it is calculated that the pressure relief rate needs to be reduced, the system will reduce the pressure drop slope in the pressure relief control curve. In the scenario of cooking starch-containing ingredients, reducing the pressure relief rate can prevent the rice soup from boiling violently due to a sudden drop in pressure, thereby preventing the ingredients from splashing.

[0082] The beneficial effect of the above implementation method is that the optimal value of the pressure relief rate can be determined by comprehensively considering key parameters such as the liquid level, effectively avoiding the problem of food splashing caused by excessive pressure relief rate, and ensuring the neatness and safety of the cooking process.

[0083] In some implementations, in the above S120, the pressure relief speed of the pressure relief control curve is adjusted by the pressure relief speed adjustment value to obtain the adjusted pressure relief control curve, including S127 to S128. S127 to S128 are described in detail below.

[0084] S127. When the pressure relief speed adjustment value is to increase the pressure relief speed, obtain a safe pressure relief speed corresponding to the cooking ingredient information.

[0085] In this implementation, during the pressure relief adjustment process of the electric pressure cooker, when the pressure relief speed adjustment value is an increase instruction, the safe pressure relief speed threshold corresponding to the current cooking ingredient information can be obtained. The safe pressure relief speed threshold is a preset safe pressure relief speed reference value for different ingredient types.

[0086] S128. Adjust the pressure relief speed of the adjusted pressure relief control curve by a pressure relief speed adjustment value, and ensure that the maximum pressure relief speed of the adjusted pressure relief control curve is less than the safe pressure relief speed. Smooth the adjusted pressure relief control curve to ensure that the maximum instantaneous pressure relief speed of the adjusted pressure relief control curve is less than the safe pressure relief speed. The slope of the adjusted pressure relief control curve corresponds to the pressure relief speed adjustment value.

[0087] When adjusting the slope of the pressure relief control curve, the pressure relief speed is adjusted to the pressure relief speed adjustment value by increasing the corresponding slope of the pressure relief control curve, thereby increasing the pressure relief rate. During the adjustment process, the maximum pressure relief speed is always kept lower than the safe pressure relief speed to ensure that the pressure relief speed is adjusted within a safe range.

[0088] For example, for low-viscosity ingredients such as soybeans, the safe pressure relief rate threshold is set higher. The slope of the pressure relief control curve can be increased to the pressure relief rate adjustment value, and the maximum pressure relief rate can be kept lower than the safe pressure relief rate.

[0089] In this implementation, the adjusted pressure relief control curve can be smoothed and optimized. The smoothing process can eliminate the steep turning points in the curve and control the maximum instantaneous pressure relief speed below the safe pressure relief speed, thereby avoiding sudden pressure changes while maintaining the pressure relief efficiency and achieving a smooth transition of the pressure relief speed.

[0090] For example, when cooking soybeans, a smoothing algorithm is performed after increasing the basic slope. This operation eliminates the steep inflection point at the end of the rising section of the curve, reducing the peak pressure release rate by more than 35%. The adjusted curve maintains the overall pressure relief acceleration while effectively preventing soup from splashing when the pressure relief valve is opened.

[0091] The beneficial effect brought about by the above-mentioned implementation method is that the maximum pressure relief speed can be limited in combination with the characteristics of the food, effectively avoiding the risk of splashing of food with low viscosity, and ensuring the safety of the pressure relief operation and the cleanliness of the environment.

[0092] The beneficial effect brought about by the above implementation method is that by smoothing the instantaneous pressure change peak, the pressure release stability is maintained while adjusting the pressure relief speed, thereby improving the accuracy of pressure relief control and the service life of the equipment.

[0093] Figure 4 A flow chart of a second method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in an embodiment of the present application is shown as follows: Figure 4 As shown, the above method further includes S210 to S220, and S210 to S220 are described in detail below.

[0094] S210: Obtaining a pressure relief speed rising time period in the pressure relief control curve, obtaining information on the number of pressure relief unblocking times reported by users during the cooking process, and obtaining information on the particle size of cooking ingredients during the cooking process of the electric pressure cooker reported by users.

[0095] In this implementation, during the pressure relief control process of the electric pressure cooker, the pressure relief rate rising time period in the pressure relief control curve can be extracted and adjusted. The pressure relief rate rising time period is the growth interval of the pressure release rate.

[0096] It should be noted that the curve in the adjusted pressure relief control curve may be arc-shaped, and the pressure relief speed in the arc-shaped adjusted pressure relief control curve is a variable value, thereby adjusting the pressure relief speed of the adjusted pressure relief control curve.

[0097] At the same time, the user's real-time feedback on the number of pressure relief and unblocking times and the cooking ingredients particle size information can also be collected. The pressure relief and unblocking times record is a record of the user manually unblocking the pressure relief channel. The cooking ingredients particle size information represents the particle size of the cooking ingredients. These parameters reflect the physical properties of the cooking ingredients under actual working conditions. These pressure relief and unblocking times record and cooking ingredients particle size information can provide basic conditions for the operation of the pulse control model.

[0098] For example, when preparing mung bean soup, the system identified that the pressure relief rate increased from the 5th to 8th minute. User feedback indicated that there had been three manual unclogging operations recently. Meanwhile, the particle size information of the cooking ingredients corresponding to the mung beans indicates the corresponding particle size of the mung beans.

[0099] S220: Determine the number of pulse pressure reliefs and the first pulse pressure relief rate based on the number of pressure relief and dredging times and the particle size of the cooking ingredients using a pulse pressure relief control model. During a pressure relief rate increasing period, add a pulse pressure relief process with a pressure relief rate equal to the first pulse pressure relief rate and a number equal to the number of pulse pressure reliefs.

[0100] In this implementation, the pulse pressure relief control model can be used to comprehensively calculate the pulse parameters based on the number of pressure relief and dredging times and the granularity information, thereby obtaining the number of pulse pressure reliefs that need to be executed and the pressure relief speed setting value of a single pulse. Subsequently, the pressure relief process can be controlled by the number of pulse pressure reliefs and the first pulse pressure relief speed to adjust the pressure relief process of the electric pressure cooker.

[0101] For example, when a high frequency of unclogging is detected (e.g., five or more times) and the particle size of the cooking ingredients corresponds to larger particles, the pulse pressure relief control model can generate a higher-frequency pulse plan. In the case of mung bean soup, the system might set four pulse pressure reliefs, each with a speed setting approximately 40% higher than the base rate. This pressure relief setting effectively breaks up the accumulation of clogged material at the valve port.

[0102] Exemplarily, the pulse pressure relief control model can be a deep learning model based on a neural network, and the pulse pressure relief control model can be trained through sample pressure relief and dredging times information, sample cooking ingredient particle size information, sample pulse pressure relief quantity and sample first pulse pressure relief speed.

[0103] In this implementation, the pressure relief valve may be clogged due to the gradual increase in the pressure relief gas flow rate during the pressure relief speed rising time. A specified number of pulse pressure relief processes can be injected within the marked pressure relief speed rising time period. Each pulse process will briefly increase the pressure relief speed to the pulse pressure relief speed setting value, with a duration of milliseconds. After completion, it will return to the reference curve, thereby achieving the superposition of periodic disturbances while keeping the main pressure relief process uninterrupted.

[0104] For example, during the 5-8 minute period when the pressure relief rate of mung bean soup increases, a 200-millisecond pulse pressure relief can be inserted at 5.2 / 6.1 / 7.0 / 7.9 minutes respectively. Each pulse will instantly increase the pressure relief rate to the set value, generating slight pressure fluctuations. This high-frequency disturbance prevents the mung bean particles from forming a stable blocking structure at the valve port.

[0105] It should be noted that the electric pressure cooker in this implementation can control the pressure relief speed of the electric pressure cooker by controlling the opening of the pressure relief valve.

[0106] The beneficial effect brought about by the above-mentioned implementation method is that precise pulse pressure relief can be implemented during the critical period of rising pressure relief speed, effectively destroying the conditions for the formation of blockages, ensuring the continuous unobstructed flow of the pressure relief channel, and improving the reliability of equipment operation; through the adaptive control of pulse parameters, while solving structural performance obstacles, violent pressure fluctuations are avoided, the stability of the cooking liquid is maintained, and the dual protection of splash protection and safe pressure relief is achieved successively.

[0107] In some implementations, the above method further includes S230 to S240, and S230 to S240 are described in detail below.

[0108] S230: Obtain a stable time period of the pressure relief speed in the pressure relief control curve, and determine a second pulse pressure relief speed according to the particle size information of the cooking ingredients.

[0109] During the pressure relief control process of the electric pressure cooker, the pressure relief speed stabilization time period in the pressure relief control curve can be further obtained and adjusted. This time period represents the continuous interval in which the pressure relief rate remains relatively constant, and the slope of the pressure relief control curve corresponding to the pressure relief speed stabilization time period is a fixed value.

[0110] For example, when processing porridge containing fine millet grains, the pressure release rate stable time period is from 9 to 15 minutes.

[0111] At the same time, the second pulse pressure relief speed can be calculated according to the particle size information of the cooking ingredients, and the second pulse pressure relief speed is set separately for the special working conditions during the stable period.

[0112] S240: During the pressure relief speed stabilization period, increase the pressure to a pulse pressure relief process at a second pulse pressure relief speed.

[0113] After obtaining the second pulse pressure relief speed, the pulse pressure relief operation can be performed within the identified pressure relief speed stable time period, and then, under the premise of maintaining the current pressure relief rate, a short-term acceleration process to reach the second pulse pressure relief speed can be periodically inserted. Each acceleration lasts for several milliseconds and then automatically returns to the baseline. The pulse pressure relief process does not affect the continuity of the main pressure relief process.

[0114] For example, during the stable period of rice porridge pressure relief, a pulse operation is inserted every 90 seconds. When the pressure relief speed is detected to be about to reach a stable state, the pressure relief valve of the electric pressure cooker can be controlled to increase to a second pulse speed (for example, 1.3 times the base speed) within 300 milliseconds. This periodic disturbance effectively breaks down the layer of rice grains adhering to the valve opening.

[0115] The beneficial effect of the above implementation method is that precise pulse acceleration can be implemented during the steady-state pressure relief period, and the flow channel can be prevented from being blocked by particle deposition by regular impaction, thereby ensuring that the pressure relief channel is continuously unobstructed; by limiting the execution of pulse control to the stable period, while solving the structural performance obstacles, it avoids interfering with the key change period of the pressure relief rate, and maintains the smooth transition characteristics of the pressure relief process.

[0116] Figure 5 A flow chart of a third method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in an embodiment of the present application is shown as follows: Figure 5 As shown, the above method further includes S310 to S320, and S310 to S320 are described in detail below.

[0117] S310: Determine a pre-pressure relief time period and a pre-pressure relief speed value based on the cooking ingredient particle size information using a pre-pressure relief parameter database. The pre-pressure relief speed value is less than the pressure relief speed at the start of the pressure relief speed increase period. The cooking ingredient particle size information corresponds to the maximum particle size of the cooking ingredient. The larger the cooking ingredient particle size information corresponds to, the longer the pre-pressure relief time period and the smaller the pre-pressure relief speed value.

[0118] During the pressure release control process of the electric pressure cooker, the pre-pressure release parameter combination corresponding to the particle size information of the cooking ingredients can be queried through the pre-pressure release parameter database. The pre-pressure release parameter combination includes a pre-pressure release time period and a pre-pressure release speed value. The pre-pressure release parameter database stores the mapping relationship between the particle size information of the cooking ingredients and the pre-pressure release time period and pre-pressure release speed value.

[0119] It should be noted that the particle size information of cooking ingredients reflects the maximum particle size characteristics of the ingredients. The particle size information of cooking ingredients is used to determine the pre-pressure relief scheme. When the particle size of the cooking ingredients corresponding to the particle size information of cooking ingredients is larger, the pre-pressure relief time period is longer and the pre-pressure relief speed value is smaller, so as to avoid the splashing of ingredients through the pressure relief channel and blockage due to the larger particle size of the cooking ingredients.

[0120] For example, when processing large-particle food materials such as soybeans, the system recognizes that the maximum particle size reaches a specific level. After querying the pre-pressure relief parameter database, it automatically generates a longer pre-pressure relief time period and a lower pre-pressure relief speed value.

[0121] It is particularly emphasized that the pre-pressure relief speed value must be lower than the starting speed of the pressure relief speed rising period to ensure a smooth transition of pressure release.

[0122] S320: In the pre-pressure relief time period before the pressure relief speed rising time period, a pre-pressure relief process is performed in which the pressure relief speed is increased to a pre-pressure relief speed value.

[0123] In this implementation, a pre-pressure relief process of a preset duration may be added before the pressure relief speed rising period begins. By controlling the pressure relief speed at the pre-pressure relief speed value level, a preparatory stage before the main pressure relief process is formed.

[0124] For example, in a soybean cooking scenario, a two-minute pre-pressure relief phase is set before the actual pressure release. The pre-pressure relief rate during this phase is set to 60% of the initial pressure relief rate during the pressure relief ramp-up period, significantly lower than the subsequent pressure relief starting rate. This early, low-speed pressure relief gently loosens the accumulated particles in the valve port area.

[0125] The beneficial effect brought about by the above-mentioned implementation method is that, according to the particle size information of the cooking ingredients, the pre-pressure relief time period and the pre-pressure relief speed value are determined, and the risk of large-particle ingredients getting stuck can be alleviated through the pre-pressure relief stage, effectively avoiding the physical blockage of the main pressure relief channel, and ensuring the continuity and stability of the pressure relief process; the pre-pressure relief parameters can be intelligently adjusted according to the particle size, and the hidden dangers of blockages can be eliminated in advance in the preparatory stage, while maintaining the integrity of the main pressure relief curve, and inheriting the coordinated optimization of blockage protection and pressure relief efficiency.

[0126] Figure 6 A flowchart of a fourth method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in an embodiment of the present application is shown in FIG. Figure 6 As shown, the above method further includes S410 to S420, and S410 to S420 are described in detail below.

[0127] S410: Obtain the maximum safe pressure relief speed of the electric pressure cooker, obtain the gelatinization temperature corresponding to the heating temperature in the electric pressure cooker and the cooking ingredient information, and obtain the gelatinization temperature duration after the heating temperature in the electric pressure cooker reaches the gelatinization temperature. An adjusted pre-pressure relief time period and pre-pressure relief speed value are determined using a pre-pressure relief adjustment model based on the gelatinization temperature duration, pre-pressure relief time period, and pre-pressure relief speed value.

[0128] During the pressure relief control process of the electric pressure cooker, the maximum safe pressure relief speed threshold of the device can also be obtained, and the real-time heating temperature in the pot can be monitored simultaneously. The pressure relief speed can then be limited by the maximum safe pressure relief speed threshold to avoid splashing of food. The real-time heating temperature can be used to determine the status of the food.

[0129] At the same time, the gelatinization temperature corresponding to the current cooking ingredient information and the gelatinization temperature duration after reaching the gelatinization temperature can also be obtained. Through the pre-pressure relief adjustment model, the adjusted pre-pressure relief time period and the adjusted pre-pressure relief speed value are determined according to the gelatinization temperature duration, the pre-pressure relief time period and the pre-pressure relief speed value. The adjusted pre-pressure relief time period and the adjusted pre-pressure relief speed value are used to adjust the pre-pressure relief process.

[0130] For example, when processing polished rice, the maximum safe pressure relief rate value (such as 1.2 kPa / second) can be obtained, and the temperature in the pot can be monitored in real time to see if it exceeds the gelatinization temperature of the rice grains (about 78°C). When the temperature reaches the standard, the timing will continue and the gelatinization temperature duration will be recorded.

[0131] Exemplarily, the pre-pressure release adjustment model can be a deep learning model based on a neural network, and the pre-pressure release adjustment model can be trained by sample gelatinization temperature duration, sample pre-pressure release time period, sample pre-pressure release speed value, sample adjustment pre-pressure release time period and sample adjustment pre-pressure release speed value.

[0132] For example, in rice porridge cooking, when gelatinization is monitored to last for 15 minutes, the pre-pressure release adjustment model can extend the pre-pressure release time period by 30% and reduce the pre-pressure release speed value by 20% to obtain the adjusted pre-pressure release time period and the sample adjusted pre-pressure release speed value.

[0133] S420: When the heating temperature is lower than the gelatinization temperature, in response to the pressure relief instruction, pressure relief is performed at the maximum safe pressure relief rate during the pre-pressure relief period preceding the pressure relief rate rising period. When the heating temperature is greater than or equal to the gelatinization temperature, the product of the pre-pressure relief period and the pressure relief time adjustment factor is determined as the adjusted pre-pressure relief period. In response to the pressure relief instruction, during the adjusted pre-pressure relief period preceding the pressure relief rate rising period, the pressure relief process is performed by increasing the pressure relief rate to the adjusted pre-pressure relief rate value, and then pressure relief is performed according to the adjusted pressure relief control curve.

[0134] In this implementation, when responding to a pressure relief instruction, differentiated pressure relief strategies can be executed according to the temperature status. When the heating temperature in the pot is lower than the gelatinization temperature, the pre-pressure relief stage can be skipped and the pressure relief operation can be performed directly at the maximum safe pressure relief speed, making full use of the safe pressure relief capacity to achieve the effect of rapid pressure relief.

[0135] For example, when processing vegetable soup that has not reached the gelatinization temperature, the system will trigger the rapid pressure relief mode when it detects that the temperature is lower than the gelatinization point, and the valve will open directly at the safety upper limit speed.

[0136] In this implementation, when the heating temperature in the pot reaches or exceeds the gelatinization temperature, the adjusted pre-pressure relief process can be executed. First, the pre-pressure relief operation is performed with the adjusted pre-pressure relief speed value within the adjusted pre-pressure relief time period, and then the subsequent pressure relief is smoothly transitioned to the main pressure relief control curve.

[0137] For example, after the rice porridge is completely gelatinized, the initial pressure can be released at a lower speed (such as 60% of the baseline value) within a 4-minute pre-pressure relief period, and then switched to the main pressure relief curve. This graded operation avoids splashing of the gelatinized liquid due to a sudden drop in pressure.

[0138] The beneficial effect of the above implementation method is that the pressure relief strategy can be accurately switched through gelatinization state detection, effectively avoiding the abnormal gushing of gelatinized liquid during the pressure relief process, and ensuring the stable execution of the pressure relief process; the use of a graded pressure relief control method can maintain a safety margin when dealing with different thermodynamic states, thereby improving the processing capacity of high-viscosity cooking products and the reliability of equipment operation.

[0139] An embodiment of the present application further provides a cooking pressure relief parameter dynamic adjustment system based on user data optimization, comprising a unit for executing any of the methods described above.

[0140] Figure 7A schematic diagram of the logical structure of a cooking pressure relief parameter dynamic adjustment system based on user data optimization provided in an embodiment of the present application is shown as follows: Figure 7 As shown, the system 1 of this embodiment includes a processing unit 11, a storage unit 12, and a transceiver unit 13. The processing unit 11 is used to process data, the storage unit 12 is used to store data, and the transceiver unit 13 is used to send and receive data. The processing unit 11, the storage unit 12, and the transceiver unit 13 cooperate with each other to implement the above method. The beneficial effects of the embodiment of the present application have been described in the above method and will not be repeated here.

[0141] It should be noted that the information interaction, execution process, etc. between the above-mentioned devices / units are based on the same concept as the method embodiment of this application. Their specific functions and technical effects can be found in the method embodiment section and will not be repeated here.

[0142] Those skilled in the art can clearly understand that, for the convenience and brevity of description, only the division of the above-mentioned functional units and modules is used as an example for illustration. In actual applications, the above-mentioned functions can be distributed and completed by different functional units and modules as needed, that is, the internal structure of the device can be divided into different functional units or modules to complete all or part of the functions described above. The functional units and modules in the embodiment can be integrated into one processing unit, or each unit can exist physically alone, or two or more units can be integrated into one unit. The above-mentioned integrated unit can be implemented in the form of hardware or in the form of software functional units. In addition, the specific names of the functional units and modules are only for the convenience of distinguishing each other, and are not used to limit the scope of protection of this application. The specific working process of the units and modules in the above-mentioned system can refer to the corresponding process in the aforementioned method embodiment, and will not be repeated here.

[0143] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the present application implements all or part of the process of the above-mentioned method embodiment by instructing the relevant hardware through a computer program. The computer program can be stored in a computer-readable storage medium. When the computer program is executed by a processor, it can implement the steps of each of the above-mentioned method embodiments. The computer program includes computer program code, which can be in source code form, object code form, executable file, or some intermediate form. The computer-readable medium can at least include: any entity or device capable of carrying computer program code to the camera / terminal device, recording medium, computer memory, read-only memory (ROM), random access memory (RAM), electric carrier signal, telecommunication signal, and software distribution medium. For example, a USB flash drive, mobile hard drive, magnetic disk, or optical disk. In some jurisdictions, according to legislation and patent practice, computer-readable media cannot be electric carrier signals or telecommunication signals.

[0144] In the above embodiments, the description of each embodiment has its own focus. For parts that are not described or recorded in detail in a certain embodiment, reference can be made to the relevant description of other embodiments.

[0145] Those skilled in the art will appreciate that the units and algorithm steps of each example described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are performed in hardware or software depends on the specific application and design constraints of the technical solution. Professional and technical personnel can use different methods to implement the described functions for each specific application, but such implementation should not be considered beyond the scope of this application.

[0146] In the embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. For example, the device embodiments described above are merely schematic. For example, the division of the modules or units is merely a logical function division. In actual implementation, there may be other division methods, such as multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. Another point is that the mutual coupling or direct coupling or communication connection shown or discussed can be through some interfaces, indirect coupling or communication connection of devices or units, which can be electrical, mechanical or other forms.

[0147] The units described as separate components may or may not be physically separate, and the components shown as units may or may not be physical units, that is, they may be located in one place or distributed across multiple network units. Some or all of these units may be selected to achieve the purpose of this embodiment according to actual needs.

[0148] The above-described embodiments are only used to illustrate the technical solutions of the present application, rather than to limit them. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. These modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the various embodiments of the present application, and should all be included in the scope of protection of the present application.

Claims

1. A method for dynamically adjusting cooking pressure relief parameters based on user data optimization, characterized in that: The method comprises: Obtaining information about the cooking ingredients of the electric pressure cooker during the cooking process, and obtaining pressure relief adjustment parameters provided by the user during the cooking process; wherein the cooking ingredient information includes information about sticky ingredients, and the pressure relief adjustment parameters include information about the number of manual pressure relief times and pressure relief speed adjustment information; A pressure relief control curve corresponding to the cooking ingredient information is obtained through a pressure relief control database; an adjusted pressure relief control curve is determined based on the cooking ingredient information, the pressure relief adjustment parameter, and the pressure relief control curve; and the electric pressure cooker is controlled to release pressure during the cooking process corresponding to the cooking ingredient information based on the adjusted pressure relief control curve.

2. The method according to claim 1, wherein According to the cooking ingredients information, pressure relief adjustment parameters and pressure relief control curve, determine and adjust the pressure relief control curve, including: Obtaining the viscosity factor corresponding to the viscous ingredient information in the cooking ingredient information from the pressure relief control database; obtaining the maximum pressure relief pressure value corresponding to the start of pressure relief in the pressure relief control curve; wherein the viscosity factor is less than 1, the horizontal axis of the pressure relief control curve is time, and the vertical axis of the pressure relief control curve is the pressure inside the electric pressure cooker; The product of the viscosity factor and the maximum pressure relief pressure value is determined as the maximum pressure relief pressure value corresponding to the start of pressure relief in the pressure relief control curve, thereby obtaining the adjusted pressure relief control curve.

3. The method according to claim 2, wherein According to the cooking ingredients information, the pressure relief adjustment parameters and the pressure relief control curve, the pressure relief control curve is determined and adjusted, which also includes: Determine the pressure relief time adjustment value through the pressure relief adjustment model according to the viscosity factor and the number of manual pressure relief times in the pressure relief adjustment parameter; obtain the pressure relief start time value corresponding to the start of pressure relief in the pressure relief control curve; In the pressure relief control curve, the pressure relief start time value is advanced by the pressure relief time adjustment value to obtain an adjusted pressure relief control curve; and the pressure relief time adjustment value is added to the heating time of the electric pressure cooker.

4. The method according to claim 3, wherein According to the cooking ingredients information, the pressure relief adjustment parameters and the pressure relief control curve, the pressure relief control curve is determined and adjusted, which also includes: Get the liquid level information in the electric pressure cooker before starting to heat; Through the pressure relief adjustment model, the pressure relief speed adjustment value is determined according to the liquid level information, viscosity factor, manual pressure relief number information and pressure relief speed adjustment information in the pressure relief adjustment parameters; in the pressure relief control curve, the pressure relief speed of the adjusted pressure relief control curve is adjusted to the pressure relief speed adjustment value to obtain the adjusted pressure relief control curve.

5. The method according to claim 4, wherein The pressure relief speed adjustment value is adjusted for the pressure relief speed of the pressure relief control curve to obtain the adjusted pressure relief control curve, including: When the pressure relief speed adjustment value is to increase the pressure relief speed, the safe pressure relief speed corresponding to the cooking ingredient information is obtained; The pressure relief speed adjustment value of the pressure relief control curve is adjusted to ensure that the maximum pressure relief speed of the pressure relief control curve is less than the safe pressure relief speed; the pressure relief control curve is smoothed to ensure that the maximum instantaneous pressure relief speed of the pressure relief control curve is less than the safe pressure relief speed; wherein, the slope of the pressure relief control curve corresponds to the pressure relief speed adjustment value.

6. The method according to claim 5, wherein The method further comprises: Obtain the time period of pressure relief rate increase in the pressure relief control curve; obtain the number of pressure relief unblocking times as reported by users during the cooking process, and obtain the particle size information of cooking ingredients during the electric pressure cooker cooking process as reported by users; Through the pulse pressure relief control model, the number of pulse pressure reliefs and the first pulse pressure relief speed are determined according to the pressure relief and dredging times information and the particle size information of the cooking ingredients; during the time period of rising pressure relief speed, a pulse pressure relief process is added with a pressure relief speed of the first pulse pressure relief speed and a number of pulse pressure relief numbers.

7. The method according to claim 7, wherein: The method further comprises: Obtaining a stable time period of the pressure relief speed in the pressure relief control curve; determining a second pulse pressure relief speed based on the particle size information of the cooking ingredients; During the stable pressure relief speed period, the pulse pressure relief process is performed with the pressure increased to the second pulse pressure relief speed.

8. The method according to claim 7, wherein The method further comprises: Determining a pre-pressure relief time period and a pre-pressure relief speed value based on the cooking ingredient particle size information through a pre-pressure relief parameter database; wherein the pre-pressure relief speed value is less than the pressure relief speed at the start of the pressure relief speed rising time period, and the cooking ingredient particle size information corresponds to the maximum particle size of the cooking ingredient; when the cooking ingredient particle size information corresponds to a larger cooking ingredient particle size, the pre-pressure relief time period is longer and the pre-pressure relief speed value is smaller; During the pre-pressure relief period before the pressure relief rate rising period, the pressure relief rate is increased to the pre-pressure relief rate value.

9. The method according to claim 8, wherein The method further comprises: Obtaining the maximum safe pressure relief speed of the electric pressure cooker, obtaining the gelatinization temperature corresponding to the heating temperature in the electric pressure cooker and the cooking ingredient information, and obtaining the gelatinization temperature duration after the heating temperature in the electric pressure cooker reaches the gelatinization temperature; determining an adjusted pre-pressure relief time period and an adjusted pre-pressure relief speed value based on the gelatinization temperature duration, the pre-pressure relief time period, and the pre-pressure relief speed value through a pre-pressure relief adjustment model; When the heating temperature is lower than the gelatinization temperature, in response to the pressure relief instruction, pressure relief is performed at the maximum safe pressure relief rate within the pre-pressure relief time period before the pressure relief rate rising time period; when the heating temperature is greater than or equal to the gelatinization temperature, the product of the pre-pressure relief time period and the pressure relief time adjustment factor is determined as the adjusted pre-pressure relief time period; in response to the pressure relief instruction, in the adjusted pre-pressure relief time period before the pressure relief rate rising time period, the pressure relief is performed according to the adjusted pressure relief control curve after the pre-pressure relief process in which the pressure relief rate is increased to the adjusted pre-pressure relief rate value.

10. A cooking pressure relief parameter dynamic adjustment system based on user data optimization, characterized in that: Comprising means for performing the method according to any one of claims 1 to 9.

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