A method for obtaining the optimal rice cooking curve of an electric rice cooker

Abstract

The present invention discloses a method for obtaining the optimal rice cooking curve of an electric rice cooker, which relates to the field of data test and analysis of electric rice cookers, and includes the following steps: S1: receiving test data sent by an electric rice cooker test platform; S2: observing and modifying the test data; S3: saving the modified test data and sending it to the electric rice cooker test platform for experiments; S4: repeating steps S1 to S3 to obtain multiple optimized rice cooking curves; S5: classifying the temperature points of multiple optimized rice cooking curves; S6: obtaining parameter values from the classified temperature point set; S7: obtaining different parameter values for multiple optimized rice cooking curves, using the parameter values and the corresponding rice cooking amounts, fitting the functional relationship between the rice cooking amount and the parameter values, and obtaining the optimal rice cooking curve for any rice cooking amount; testing the best rice cooking curve through a data test system and applying it to the rice cooking program to cook rice with good taste and good nutrient retention.

Description

Technical Field

[0001] The present invention relates to the field of rice cooker data test and analysis, and particularly to a method for obtaining an optimal rice cooking curve of a rice cooker. Background Art

[0002] During the rice cooking process of a rice cooker, rice, water quantity, and temperature are decisive factors for the rice cooker to cook delicious and fragrant rice with good taste, and temperature control is the key factor for cooking high-quality rice. Therefore, in the research and development field of rice cookers, it is often necessary to measure and analyze the temperature and rice cooking curve of the rice cooker, and then adjust the rice cooking curve of the rice cooker according to the analysis results, optimize the rice cooking plan, and develop more high-end intelligent rice cookers.

[0003] In a typical basic theoretical rice cooking curve of a rice cooker: the rice cooking process includes four stages: preheating, heating, boiling maintenance, and simmering. Due to the different amounts of rice cooked each time, the corresponding rice cooking curve for each specific rice cooking should also be different and adjusted adaptively according to the specific situation. However, currently, the rice cooking of rice cookers mainly adopts the fuzzy control principle, which only roughly distinguishes the four different rice cooking stages and simply adopts different heating strategies for each stage. This control method will cause the following problems: for the same rice cooking stage with different amounts of rice, the time is roughly the same. For example, in the preheating stage, the water absorption time required for different amounts of rice should be different. If the time is roughly the same, for cooking with a small amount of rice, there will be an over-absorption situation, while for cooking with a large amount of rice, there will be an insufficient water absorption problem, which will cause the rice to be too soft or too dry and affect the taste. Another example is in the simmering stage. If the same time is used for different amounts of rice, similar problems will also occur. And for cooking with a small amount of rice, if the simmering time is too long, it will cause loss of rice nutrition, and it is also not conducive to energy conservation. In the prior art, the instrument devices for measuring the rice cooking data of rice cookers include a digital display thermometer and a multi-channel temperature tester; the digital display thermometer uses a thermocouple to measure the temperature at the top and bottom of the rice cooker and displays the current temperature through an LCD display screen. This thermometer is small in size, simple and convenient to use, but it can only measure the current temperature and cannot record continuously changing temperatures. The instrument is equivalent to a contact thermometer and does not have the functions of data storage and playback; the multi-channel temperature tester uses multiple temperature sensors such as thermocouples to collect the multi-point temperatures inside the rice cooker, and the measurement results can be directly read through the display panel of the instrument or displayed as a curve through a computer, but it does not have the function of analyzing data such as temperature. The prior art cannot be used for measuring the rice cooking curve of a rice cooker, adjusting the heating curve, data analysis, real-time display and storage playback of the curve, etc. Summary of the Invention

[0004] In order to measure the rice - cooking curve of an electric rice cooker, adjust the heating curve, conduct data analysis, display the curve in real - time, and store and playback the curve, the present invention provides a method for obtaining the optimal rice - cooking curve of an electric rice cooker. By collecting the top - pot temperature, bottom - pot temperature, and relay voltage of the electric rice cooker, and displaying the data on the screen, the curve can be magnified, reduced, and stretched to observe the temperature changes in each rice - cooking stage of the electric rice cooker. Through comparative analysis of the top - pot temperature, bottom - pot temperature, and relay voltage of the electric rice cooker, corresponding analysis results are obtained, providing improvement data for optimizing the rice - cooking curve and improving the taste of rice.

[0005] To solve the above - mentioned technical problems, the technical solution of the present invention is as follows:

[0006] A method for obtaining the optimal rice - cooking curve of an electric rice cooker, comprising the following steps:

[0007] S1: Receive the test data sent by the electric - rice - cooker test platform;

[0008] S2: Observe and modify the test data, including modifying the data of a single test time point and the data of the time - domain interval;

[0009] S3: Save the modified test data and send it to the electric - rice - cooker test platform for experiments;

[0010] S4: Repeat steps S1 - S3 to obtain multiple optimized rice - cooking curves;

[0011] S5: Classify the temperature points of multiple optimized rice - cooking curves;

[0012] S6: Obtain several parameter values such as the pre - heating time length, heating time length, and boiling - maintaining time length of a specific rice - cooking curve from the classified temperature - point set;

[0013] S7: Obtain different parameter values for multiple optimized rice - cooking curves, use the parameter values and the corresponding rice - cooking amount to fit the functional relationship between the rice - cooking amount and the parameter values, and obtain the optimal rice - cooking curve for any rice - cooking amount.

[0014] The working principle of the present invention:

[0015] The technical solution of the present invention completes the real - time data collection, display, storage, and playback of the rice - cooking process of the electric rice cooker through the serial port, providing the first - hand measured data for further research and improvement of the rice - cooking process of the electric rice cooker, improving the taste of rice, improving the heating efficiency, and reducing energy consumption. By analyzing the data of different rice - cooking curves, by comparing the temperature differences between the top and bottom of different curves, the heating - time differences, and the control - level differences, it helps to analyze the specific reasons for the differences in the rice - cooking effects and is beneficial to the improvement of the rice - cooking curve.

[0016] Preferably, the said S1 includes the following steps:

[0017] S101: Set the receiving serial port number, set the serial port baud rate, set the data bits to 8 bits, set the parity bit to NONE, set the stop bit to 1, set the receiving file save format to CSV file, initialize the serial port, and prepare to receive test data;

[0018] S102: Prepare multiple different data structures to save multiple different received data curves; receive the test data of the rice cooker test platform once every second. After receiving the data, first perform packet verification according to the agreed format. If the verification fails, notify the rice cooker test platform to retransmit the data. The maximum number of error retransmissions is set to 5. If all 5 retransmissions are incorrect, give up receiving the test data this time and use the previously received test data as the test data for this test to ensure the normal drawing of the receiving curve; decompose and transform the received test data to obtain the received value;

[0019] S103: Add the transformed received value to the corresponding data structure, and refresh the corresponding curve in real time to achieve dynamic curve drawing;

[0020] S104: End the test, interrupt the serial port, stop receiving test data, and save the curve and test data.

[0021] Furthermore, S1~S3 are completed by a data test system; the data test system stipulates the frame format for data transfer between the rice cooker test platform;

[0022] The frame format includes: frame header, bottom temperature, top temperature, first control level, second control level, third control level, and check code;

[0023] When the check code uses the CRC method for communication, the rice cooker test platform arranges the frame header and test data in the frame format first, and then runs the CRC algorithm to obtain the check code to complete the frame encapsulation; finally, transmit the encapsulated frame to the data test system through the serial port.

[0024] Even further, after the data test system receives the uploaded frame,

[0025] First, it needs to be detected to verify whether there is an error in the transmission process, specifically as follows:

[0026] Run the CRC algorithm on the received test data once. If there is an error, discard it and return a transmission error signal to the rice cooker test platform, waiting for the rice cooker test platform to retransmit. If it is correct, receive it and return a transmission correct signal to the rice cooker test platform;

[0027] Then, the data test system displays the received test data in real time. For correct display, 5 receiving data queues are established. After each correctly received frame is decoupled, the newly received data is inserted into the tail of the corresponding queue, and then the display curve is refreshed in real time.

[0028] Furthermore, the data test system and the rice cooker test platform communicate using a serial port. The serial port sets the serial port number, baud rate, data bits, parity bit, and stop bit, and the receiving file is set by setting the receiving file button;

[0029] After the parameters are set, if the rice cooker test platform starts to work and is connected to the serial port of the data test system, then press the start test button; the serial port of the data test system receives the rice cooker test data and displays the test data in the form of the abscissa being time and the ordinate being temperature and level; the recording range is 0 - 2 hours; the temperature range is between -50°C and +200°C, and the default setting is 0°C - 150°C; the level is represented by 0 and 1.

[0030] Preferably, the method for modifying the data of S2 is as follows:

[0031] For the modification of a single test time point, directly modify the measurement data;

[0032] For the modification of the time domain interval, first modify the starting point data to the first expected value, then modify the ending point data to the second expected value, and use the interpolation method to generate the values of other points within the interval, thus completing the modification of the time domain interval data.

[0033] Furthermore, the interpolation method is cubic spline interpolation, and the principle is as follows:

[0034] s ( x ) is the interpolation function, a = x 1,x2,…,x n = b are the interpolation points, y j = s ( x j ) is the manually inserted value corresponding to the interpolation point, and the interpolation expression is:

[0035]

[0036] In the formula, j =1,2,…,n;

[0037] The above formula and are the basis functions of interpolation, and the coefficient Determined by the corresponding initial conditions, s ( x ), and then calculate all the interpolated values of [a,b];

[0038] After a new rice cooking curve is determined by interpolation, steps S1 to S3 are repeated to form a plurality of rice cooking curves.

[0039] Preferably, S5 to S7 are completed by a data analysis system; the data analysis system collects the internal temperature of the rice cooker, the heating state and the heating time corresponding to the temperature, compares and analyzes the collected data or the cooking curve, automatically displays the analysis results, and provides them to the test personnel;

[0040] The specific analysis content of the data analysis system includes automatic classification of data points of different cooking curves to obtain the corresponding preheating time and heating time; in addition, the temperature value and temperature difference corresponding to the cooking curve at a certain moment, entering the time difference analysis of the cooking curve, setting the corresponding time cursor, automatically reading the value of the data queue at the corresponding moment, and automatically calculating and displaying the corresponding data.

[0041] Preferably, the specific steps of S5 are as follows:

[0042] S501: The coordinates of the i-th point on the cooking curve are regarded as (ti, si), where ti is temperature and si is time. The coordinates of all points on the cooking curve constitute a data set;

[0043] S502: traverse the entire data set, find the coordinates of the point corresponding to the maximum temperature, and record the coordinates of the corresponding point (t_max, s_tmax);

[0044] S503: According to the characteristics of the rice cooking curve, the point (t_max, s_tmax) is the dividing point between boiling maintenance and stewing of the rice cooking curve, and the points in the data set are divided into two parts. The points before the point (t_max, s_tmax) represent the preheating, heating and boiling maintenance stages, and the points after the point (t_max, s_tmax) represent the stewing and heat preservation stages;

[0045] S504: In order to classify the points on the rice cooking curve into different stages, the following Euclidean distance is defined:

[0046]

[0047] Traverse [0, s_tmax], calculate and record the distance between each point and the point (t_max, s_tmax); find the maximum value dmax and minimum value dmin of the distance, and use the following formula to calculate the normalized distance:

[0048]

[0049] Define the temperature difference at the i-th point as follows:

[0050]

[0051] where i >= 10;

[0052] Traverse [0, s_tmax], calculate and record the temperature difference at each point;

[0053] S505: Define according to the normalized distance and temperature difference at each point calculated in S504:

[0054]

[0055] where α and β are positive constants whose sum is 1;

[0056] S506: Classify points using the following formula:

[0057]

[0058] where F is the set of boiling maintenance points, J is the set of heating points, and Y is the set of preheating points; C1 and C2 are constants obtained by combining multiple test results and past experience.

[0059] Preferably, the specific steps of S7 are as follows:

[0060] S701: Initialize and set the graphic display coordinates, with the temperature range from 0°C to 150°C, the level range from 0 to 10V, and the time range from 0 to 7200 seconds; Initialize the visibility, color, and line type of the curve to be displayed;

[0061] S702: Load three sets of analysis data; Initialize the data structure, read the values of the data file, import them into the corresponding data structure, display the curve corresponding to the data, and make the visibility control of each data curve effective;

[0062] S703: Set three cursors; Display the cursors in the chart and move the mouse to a certain position on the cooking curve, and the cursors will move accordingly. Fix the cursor position to obtain the coordinates and parameters of that point;

[0063] S704: Align the three sets of analysis data curves and start data analysis;

[0064] S705: The analysis result shows that according to the previous settings, relevant data of different rice - cooking curves will be contrast - displayed, including the values of each curve at 3 cursor positions. The parameters displayed by the values include the top temperature, bottom temperature, first control level, second control level, and third control level; the difference between the top temperature and the bottom temperature of each rice - cooking data at the cursor position, the difference between the top temperatures of different rice - cooking data at the cursor position, the difference between the bottom temperatures of different rice - cooking data at the cursor position, and the time difference between different cursors.

[0065] Advantages of the present invention:

[0066] The present invention provides a method for obtaining the optimal rice - cooking curve of an electric rice cooker. By collecting, comparing, and analyzing the top temperature, bottom temperature, and relay voltage of the electric rice cooker, corresponding analysis results are obtained to optimize the rice - cooking curve, making the cooked rice more delicious and nutritious. Description of the Drawings

[0067] Figure 1 is the flowchart of the method for obtaining the optimal rice - cooking curve of the electric rice cooker described in the present invention.

[0068] Figure 2 is the interface diagram of the data - testing system in the embodiment of the present invention.

[0069] Figure 3 is the rice - cooking curve diagram of the electric rice cooker in the embodiment of the present invention.

[0070] Figure 4 is the interface diagram of the data - analysis system in the embodiment of the present invention.

[0071] Figure 5 is the interface for displaying the data - analysis result in the embodiment of the present invention. Detailed Embodiments

[0072] The following further describes the technical solutions of the present invention with reference to the drawings and embodiments.

[0073] Embodiment 1

[0074] In this embodiment, as Figure 1 shown, a method for obtaining the optimal rice - cooking curve of an electric rice cooker includes the following steps:

[0075] S1: Receive the test data sent by the electric - rice - cooker test platform;

[0076] S2: Observe and modify the test data, including modifying the data at a single test time point and the data in the time - domain interval;

[0077] S3: Save the modified test data and send it to the electric - rice - cooker test platform for experiments;

[0078] S4: Repeat steps S1 to S3 to obtain multiple optimized rice - cooking curves;

[0079] S5: Classify the temperature points of the multiple optimized rice - cooking curves;

[0080] S6: Obtain several parameter values such as the pre - heating time length, heating time length, and boiling - maintaining time length of the specific rice - cooking curve from the classified temperature - point set;

[0081] S7: For the multiple optimized rice - cooking curves, different parameter values are obtained. Using the parameter values and the corresponding rice - cooking amounts, the functional relationship between the rice - cooking amount and the parameter values is fitted to obtain the optimal rice - cooking curve for any rice - cooking amount.

[0082] The working principle of this embodiment is as follows: The real - time data of the rice - cooking process of the rice cooker is collected, displayed, stored, and played back through the serial port, providing the first - hand measured data for further research and improvement of the rice - cooking process of the rice cooker, improving the taste of rice, improving the heating efficiency, and reducing energy consumption; By analyzing the data of different rice - cooking curves, by comparing the temperature differences at the top and bottom, heating - time differences, and control - level differences of different curves, it helps to analyze the specific reasons for the differences in the rice - cooking effects and is conducive to the improvement of the rice - cooking curve.

[0083] More specifically, S1 includes the following steps:

[0084] S101: Set the receiving serial - port number, set the serial - port baud rate, set the data bits to 8 bits, set the parity bit to NONE, set the stop bit to 1, set the receiving - file saving format to CSV file, initialize the serial port, and prepare to receive test data;

[0085] S102: Prepare multiple different data structures for saving multiple different received - data curves; Receive the test data of the rice - cooker test platform once every second. After receiving the data, first check the data packet according to the agreed format. If the check fails, notify the rice - cooker test platform to re - transmit the data. The maximum number of error re - transmissions is set to 5. If all 5 re - transmissions are incorrect, give up receiving this test data and use the previously received test data as the test data for this test to ensure the normal drawing of the received curve; Decompose and transform the received test data to obtain the received value;

[0086] S103: Add the transformed received value to the corresponding data structure, and refresh the corresponding curve in real - time to achieve dynamic curve drawing;

[0087] S104: End the test, interrupt the serial port, stop receiving test data, and save the curve and test data.

[0088] More specifically, as Figure 2As shown, S1~S3 are completed by a data test system; the data test system specifies the frame format for data transmission between the rice cooker test platform and the data test system;

[0089] The frame format includes: frame header, bottom temperature, top temperature, first control level, second control level, third control level, and check code;

[0090] When the check code uses the CRC method for communication, the rice cooker test platform arranges the frame header and test data in the frame format first, and then runs the CRC algorithm to obtain the check code to complete the frame encapsulation; finally, the encapsulated frame is transmitted to the data test system through the serial port.

[0091] More specifically, after the data test system receives the uploaded frame,

[0092] First, it needs to be detected to verify whether there is an error in the transmission process, as follows:

[0093] Run the CRC algorithm on the received test data once. If there is an error, discard it and return a transmission error signal to the rice cooker test platform, waiting for the rice cooker test platform to retransmit. If it is correct, receive it and return a transmission correct signal to the rice cooker test platform;

[0094] Then, the data test system displays the received test data in real time. For correct display, 5 receiving data queues are established. After each correctly received frame is decoupled, the newly received data is inserted into the tail of the corresponding queue, and then the display curve is refreshed in real time.

[0095] More specifically, the data test system and the rice cooker test platform communicate using the serial port. The serial port settings for the serial port number, baud rate, data bits, parity bit, and stop bit are made, and the receiving file is set by setting the receive file button;

[0096] After the parameters are set, if the rice cooker test platform starts to work and connects to the serial port of the data test system, then press the start test button; the serial port of the data test system receives the rice cooker test data and displays the test data in the form of time as the abscissa and temperature and level as the ordinate; the recording range is 0 - 2 hours; the temperature range is between -50°C and +200°C, and the default setting is 0°C - 150°C; the level is represented by 0 and 1.

[0097] Embodiment 2

[0098] In this embodiment, the method for modifying the data of S2 is as follows:

[0099] For the modification of a single test time point, directly modify the measurement data;

[0100] For the modification of the time domain interval, first modify the starting point data to the first expected value, then modify the ending point data to the second expected value, and use the interpolation method to generate the values of other points within the interval, thus completing the modification of the time domain interval data.

[0101] In this embodiment, as Figure 3 shown, the cooking curve is generated by sampling once per second. There are thousands of data points in the entire cooking curve. Modifying each point one by one is a time-consuming and laborious task. To improve efficiency, the test system first manually inserts several key point data as needed, and then uses the interpolation method to generate the intermediate data. There are many numerical interpolation methods, such as Lagrange interpolation, Newton interpolation, Hermite interpolation, etc.

[0102] The interpolation method described in this embodiment is cubic spline interpolation, and the principle is as follows:

[0103] s ( x ) is the interpolation function, a = x 1,x2,…,x n = b are the interpolation points, y j = s ( x j ) are the manually inserted values corresponding to the interpolation points, and the interpolation expression is:

[0104]

[0105] In the formula, j =1,2,…,n;

[0106] The above formula and are the basis functions of interpolation. The coefficients are determined by the corresponding initial conditions, so as to determine s ( x ), and then calculate the interpolation values of all [a,b];

[0107] After determining the new cooking curve according to the interpolation, repeat steps S1~S3 to form multiple cooking curves.

[0108] Embodiment 3

[0109] In this embodiment, as Figure 4 、 Figure 5 shown, S5~S7 are completed by the data analysis system; the data analysis system collects the internal temperature of the rice cooker, as well as the heating state and heating time corresponding to the temperature, compares and analyzes the collected data or cooking curves, automatically displays the analysis results, and provides them to the testers;

[0110] The specific content analyzed by the data analysis system includes automatically classifying data points for different cooking curves to obtain the corresponding preheating time and heating time; in addition, analyzing the temperature value and temperature difference corresponding to a certain moment on the cooking curve, as well as the time difference for entering the cooking curve, setting the corresponding time cursor, automatically reading the values at the corresponding moments in the data queue, and automatically calculating and displaying the corresponding data.

[0111] In this embodiment, the specific steps of S5 are as follows:

[0112] S501: Consider the coordinates of the i-th point on the cooking curve as (ti, si), where ti is the temperature and si is the time. All the point coordinates on the cooking curve form a data set.

[0113] S502: Traverse the entire data set to find the point coordinates corresponding to the maximum temperature, and record the coordinates of the corresponding point (t_max, s_tmax).

[0114] S503: According to the characteristics of the cooking curve, the point (t_max, s_tmax) is the demarcation point between the boiling maintenance and simmering of the cooking curve. The points in the data set are divided into two parts. The points before the point (t_max, s_tmax) represent the preheating, heating, and boiling maintenance stages, and the points after represent the simmering and insulation stages.

[0115] S504: To divide the points on the cooking curve into different stages, define the following Euclidean distance:

[0116]

[0117] Traverse [0, s_tmax], calculate and record the distance between each point and the point (t_max, s_tmax); find the maximum value dmax and minimum value dmin of the distance, and use the following formula to calculate the normalized distance:

[0118]

[0119] Define the temperature difference of the i-th point as follows:

[0120]

[0121] where i >= 10;

[0122] Traverse [0, s_tmax], calculate and record the temperature difference of each point.

[0123] S505: According to the normalized distance and temperature difference of each point calculated in S504, define:

[0124]

[0125] where α and β are positive constants whose sum is 1;

[0126] S506: Classify the points using the following formula:

[0127]

[0128] where F is the set of boiling maintenance points, J is the set of heating points, and Y is the set of preheating points; C1 and C2 are constants obtained by combining the results of multiple tests and past experience.

[0129] In this embodiment, the specific steps of S7 are as follows:

[0130] S701: Initialize and set the graphic display coordinates, with the temperature range from 0°C to 150°C, the level range from 0 to 10V, and the time range from 0 to 7200 seconds; initialize the visibility, color, and line type of the curve to be displayed.

[0131] S702: Load three sets of analysis data; initialize the data structure, read the values of the data file, import them into the corresponding data structure, display the curves corresponding to the data, and make the visibility control of each data curve effective.

[0132] S703: Set three cursors; display the cursors in the chart and move the mouse to a certain position on the cooking curve, and the cursors will move accordingly. Fix the cursor position to obtain the coordinates and parameters of this point.

[0133] S704: Align the three sets of analysis data curves and start data analysis.

[0134] S705: Display the analysis results; according to the previous settings, the relevant data of different cooking curves will be displayed for comparison, including the values of each curve at the positions of the 3 cursors. The parameters displayed by the values include the top temperature, bottom temperature, first control level, second control level, and third control level; the difference between the top temperature and the bottom temperature of each cooking data at the cursor position, the difference between the top temperatures of different cooking data at the cursor position, the difference between the bottom temperatures of different cooking data at the cursor position, and the time difference between different cursors.

[0135] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, rather than limiting the implementation manners of the present invention. For those of ordinary skill in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to enumerate all the implementation manners here. Any modifications, equivalent replacements, and improvements made within the spirit and principle of the present invention shall be included in the protection scope of the claims of the present invention.

Claims

1. A method for obtaining the optimal cooking curve of an electric rice cooker, characterized in that, It includes the following steps: S1: Receive the test data sent by the rice cooker test platform; S2: Observe and modify the test data, including the modification of data at a single test time point and the modification of data in the time domain interval; S3: Save the modified test data and send it to the rice cooker test platform for experiments; S4: Repeat steps S1 to S3 to obtain multiple optimized rice cooking curves; S5: Classify the temperature points of multiple optimized rice cooking curves; S6: Obtain several parameter values such as the preheating time length, heating time length, and boiling maintenance time length of a specific rice cooking curve from the classified temperature point set; S7: Obtain different parameter values for multiple optimized rice cooking curves, use the parameter values and the corresponding rice cooking amount to fit the functional relationship between the rice cooking amount and the parameter values, and obtain the optimal rice cooking curve for any rice cooking amount.

2. The method for obtaining the optimal rice cooking curve of an electric rice cooker according to claim 1, characterized in that: The above S1 includes the following steps: S101: Set the receiving serial port number, set the serial port baud rate, set the data bit to 8 bits, set the parity bit to NONE, set the stop bit to 1, set the receiving file save format to CSV file, initialize the serial port, and prepare to receive test data; S102: Prepare multiple different data structures to save multiple different received data curves; receive the test data from the rice cooker test platform once every second. After receiving the data, first perform the verification of the data packet according to the agreed format. If the verification fails, notify the rice cooker test platform to retransmit the data. The maximum number of error retransmissions is set to 5. If all 5 retransmissions are incorrect, abandon the test data received this time and use the previously received test data as the test data for this test to ensure the normal drawing of the received curve; decompose and transform the received test data to obtain the received value; S103: Add the transformed received value to the corresponding data structure and refresh the corresponding curve in real time to achieve dynamic curve drawing; S104: End the test, interrupt the serial port, stop receiving test data, and save the curve and test data.

3. The method for obtaining the optimal rice cooking curve of the rice cooker according to claim 2, characterized in that: The above S1 to S3 are completed through a data test system; The data test system stipulates the frame format for data transfer between the rice cooker test platform; The above frame format includes: frame header, bottom temperature, top temperature, first control level, second control level, third control level, check code; When the check code uses the CRC method for communication, the rice cooker test platform arranges the frame header and test data in the above frame format first, and then runs the CRC algorithm to obtain the check code to complete the frame encapsulation; finally, the encapsulated frame is transmitted to the data test system through the serial port.

4. The method for obtaining the optimal rice cooking curve of an electric rice cooker according to claim 3, characterized in that: After the data test system receives the uploaded frame, First, it needs to be detected to verify whether there is an error in the transmission process. Specifically as follows: Run the CRC algorithm on the received test data once. If there is an error, discard it and return an error signal for transmission to the rice cooker test platform, and wait for the rice cooker test platform to retransmit. If it is correct, receive it and return a correct signal for transmission to the rice cooker test platform; Then, the data test system displays the received test data in real time. For correct display, 5 receiving data queues are established. After each correctly received frame is decoupled, the newly received data is inserted into the tail of the corresponding queue, and then the display curve is refreshed in real time.

5. The method for obtaining the optimal rice cooking curve of an electric rice cooker according to claim 4, characterized in that, The data test system and the rice cooker test platform communicate using a serial port. The serial port settings for the serial port number, baud rate, data bits, parity bit, and stop bit are made, and the reception file is set by setting the receive file button. After the parameters are set, if the rice cooker test platform starts working and is connected to the serial port of the data test system, then press the start test button. The serial port of the data test system receives the rice cooker test data and displays the test data in the form of the abscissa being time and the ordinate being temperature and level; the recording range is 0 - 2 hours. The temperature range is between -50°C and +200°C, and the default setting is 0°C - 150°C; the level is represented by 0 and 1.

6. The method for obtaining the optimal rice cooking curve of an electric rice cooker according to claim 1, characterized in that: The method for modifying the data of S2 is as follows: For modifying a single test time point, directly modify the measurement data. For modifying a time domain interval, first modify the starting point data to the first expected value, then modify the ending point data to the second expected value, and use the interpolation method to generate the values of other points within the interval, thus completing the modification of the time domain interval data.

7. The method for obtaining the optimal rice cooking curve of an electric rice cooker according to claim 6, characterized in that, The interpolation method mentioned above is cubic spline interpolation, and the principle is as follows: s ( x ) is the interpolation function, a = x 1, x2, …, x n = b are the interpolation points, y j = s ( x j ) are the manually inserted values corresponding to the interpolation points, and the interpolation expression is: wherein, j = 1, 2, …, n; The above formula and are the basis functions of interpolation, and the coefficients are determined by the corresponding initial conditions, thereby determining s ( x ), and then calculating the interpolated values for all [a, b]; After determining the new cooking curve according to the interpolation, repeat steps S1 - S3 to form multiple cooking curves.

8. The method for obtaining the optimal rice cooking curve of an electric rice cooker according to claim 1, characterized in that, S5 - S7 are completed by the data analysis system; the data analysis system collects the internal temperature of the rice cooker, as well as the heating state and heating time corresponding to the temperature, conducts a comparative analysis on the collected data or cooking curves, automatically displays the analysis results, and provides them to the testers. The specific content analyzed by the data analysis system includes automatically classifying the data points of different cooking curves to obtain the corresponding preheating time and heating time; in addition, analyzing the temperature value, temperature difference corresponding to a certain moment on the cooking curve, and the time difference for entering the cooking curve, setting the corresponding time cursor, automatically reading the values at the corresponding moments in the data queue, and automatically calculating and displaying the corresponding data.

9. The method for obtaining the optimal rice cooking curve of an electric rice cooker according to claim 1, wherein The specific steps of S5 are as follows: S501: Consider the coordinates of the \(i\)-th point on the rice - cooking curve as \((t i , s i \)), where \(t i \) is the temperature and \(s i \) is the time. The coordinates of all points on the rice - cooking curve form a data set; S502: Traverse the entire data set, find the point coordinates corresponding to the maximum temperature, and record the coordinates of the corresponding point (t_max, s_tmax). S503: According to the characteristics of the cooking curve, the point (t_max, s_tmax) is the demarcation point between the boiling maintenance and simmering of the cooking curve, and the points in the data set are divided into two parts. The points before the point (t_max, s_tmax) represent the preheating, heating, and boiling maintenance stages, and the points after represent the simmering and insulation stages. S504: In order to divide the points on the cooking curve into different stages, define the following Euclidean distance: Traverse [0, s_tmax], calculate and record the distance between each point and the point (t_max, s_tmax); find the maximum value dmax and minimum value dmin of the distance, and use the following formula to calculate the normalized distance: Define the temperature difference of the i-th point as follows: Traverse [0, s_tmax], calculate and record the temperature difference at each point; S505: Define according to the normalized distance and temperature difference at each point calculated in S504: where α and β are positive constants whose sum is 1; S506: Classify points using the following formula: where F is the set of boiling maintenance points, J is the set of heating points, Y is the set of preheating points; C1 and C2 are constants.

10. The method for obtaining the optimal rice cooking curve of an electric rice cooker according to claim 3, wherein The specific steps of S7 are as follows: S701: Initialize and set the graphic display coordinates, with the temperature range from 0°C to 150°C, the level range from 0 to 10V, and the time range from 0 to 7200 seconds; Initialize the visibility, color, and line type of the curve to be displayed; S702: Load three sets of analysis data; Initialize the data structure, read the numerical values of the data file, import them into the corresponding data structure, display the curve corresponding to the data, and make the visibility control of each data curve effective; S703: Set three cursors; Display the cursors in the chart and move the mouse to a certain position on the cooking curve, and the cursors will move accordingly. Fix the cursor position to obtain the coordinates and parameters of this point; S704: Align the three sets of analysis data curves and start data analysis; S705: Display the analysis results; According to the previous settings, the relevant data of different cooking curves will be displayed for comparison, including the numerical values of each curve at the positions of 3 cursors. The parameters displayed by the numerical values include the top temperature, bottom temperature, first control level, second control level, and third control level; The difference between the top temperature and the bottom temperature of each cooking data at the cursor position, the difference between the top temperatures of different cooking data at the cursor position, the difference between the bottom temperatures of different cooking data at the cursor position, and the time difference between different cursors.

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