Cooking utensil identification method, cooking device and computer readable storage medium

Abstract

The present application relates to the technical field of cooking devices, and discloses a cooking utensil identification method, a cooking device, and a computer-readable storage medium. The method comprises: heating a cooking utensil; wherein the cooking utensil can be divided into metal cooking utensil and non-metal cooking utensil; detecting a first temperature of the cooking utensil during the heating process; in response to the first temperature being greater than a first preset temperature value, identifying the cooking utensil as a non-metal cooking utensil. In the above manner, non-metal cooking utensil can be accurately identified.

Description

Technical Field

[0001] The present application relates to the technical field of cooking devices, and in particular to a cooking utensil identification method, a cooking device, and a computer-readable storage medium. Background Art

[0002] At present, electromagnetic heating cooking devices in the related art are all provided with an anti-dry-burning structure or an anti-overflowing structure to prevent the food in the cooking device from boiling and overflowing or dry-burning during the heating process, thereby improving the safety of use.

[0003] Usually, cooking devices are used with matching cooking utensils for cooking. However, there is still a phenomenon of mixing them. Because the cooking utensils and cooking devices are not matched, it is easy to cause damage to the cooking device or the cooking utensils during the heating process. Summary of the invention

[0004] The main technical problem solved by the present application is to provide a cooking utensil identification method, a cooking device and a computer-readable storage medium, which can accurately identify non-metallic cooking utensils.

[0005] In order to solve the above problems, a technical solution adopted in the present application is to provide a cooking utensil identification method, the method comprising: heating the cooking utensil; wherein the cooking utensil can be divided into metal cooking utensil and non-metallic cooking utensil; detecting a first temperature of the cooking utensil during the heating process; in response to the first temperature being greater than a first preset temperature value, identifying the cooking utensil as a non-metallic cooking utensil.

[0006] Among them, heating the cooking utensil includes: heating the cooking utensil for a first set time; detecting the first temperature of the cooking utensil during the heating process includes: obtaining the first temperature of the cooking utensil once every preset unit time during the first set time.

[0007] The method further includes: in response to the first temperature being less than or equal to the first preset temperature value, heating the cooking utensil at a first power; detecting a second temperature of the cooking utensil during the heating process and a third temperature of the cooking utensil before the heating process; obtaining a temperature difference using the second temperature and the third temperature; and in response to the temperature difference being greater than the second preset temperature value, identifying the cooking utensil as a non-metallic cooking utensil.

[0008] The method further includes: in response to the first temperature being less than or equal to the first preset temperature value, heating the cooking appliance with a first power; obtaining a heating resonant frequency of the cooking appliance during the heating process, and a second power of the cooking appliance; the second power being the actual power of the cooking appliance during the heating process;

[0009] The corrected resonant frequency is obtained using the heating resonant frequency, the first power and the second power; the fourth temperature is obtained using the corrected resonant frequency; in response to the fourth temperature being greater than the third preset temperature value, the cooking utensil is identified as a non-metallic cooking utensil.

[0010] Among them, the correction resonant frequency is obtained by using the heating resonant frequency, the first power and the second power, including: using the following formula to obtain the correction resonant frequency: Tp=A*P / P0*Tc+B; wherein Tp represents the correction resonant frequency, P0 represents the first power, P represents the second power, Tc represents the heating resonant frequency, and A and B are empirical constants; using the correction resonant frequency to obtain the fourth temperature, including: using the following formula to obtain the fourth temperature: Th=C*Tp+D; wherein Th represents the fourth temperature, and C and D are empirical constants.

[0011] Among them, in response to the fourth temperature being greater than the third preset temperature value, the cooking utensil is identified as a non-metallic cooking utensil, and it also includes: in response to the fourth temperature being greater than the third preset temperature value, detecting a fifth temperature of the cooking utensil during the heating process and a sixth temperature of the cooking utensil before the heating process; obtaining a temperature difference using the fifth temperature and the sixth temperature; in response to the temperature difference being greater than the fourth temperature, the cooking utensil is identified as a non-metallic cooking utensil.

[0012] After the cooking utensil is identified as a non-metallic cooking utensil, the method includes: obtaining a heating sequence corresponding to the cooking utensil, and heating the cooking utensil according to the heating sequence.

[0013] In order to solve the above-mentioned problem, another technical solution adopted in the present application is to provide a cooking device, which includes: a heating unit for heating the cooking utensil; a temperature detection unit for obtaining the temperature of the cooking utensil; a control unit connecting the heating unit and the temperature detection unit, and being used to execute the method provided by the above-mentioned technical solution to identify the cooking utensil.

[0014] Among them, the heating unit includes a first coil; the temperature detection unit includes: a second coil, which is arranged corresponding to the center of the first coil and is used to sense the change of the magnetic permeability of the cooking utensil; a third coil, the first end of the third coil is connected to the first end of the second coil, and the second end of the second coil and the second end of the third coil are connected to the control unit; wherein the first end of the third coil and the first end of the second coil are the same-name ends; a fourth coil, the two ends of the fourth coil are connected to the control unit; wherein the third coil and the fourth coil are sleeved on the lead-out wire of the first coil; the control unit is used to obtain a first voltage between the second end of the second coil and the second end of the third coil, and a second voltage at both ends of the fourth coil, and determine the temperature of the cooking utensil according to the first voltage and the second voltage.

[0015] In order to solve the above problem, another technical solution adopted by the present application is to provide a computer-readable storage medium, which is used to store a computer program. When the computer program is executed by a processor, it is used to implement the method provided by the above technical solution.

[0016] The beneficial effects of the present application are as follows: Different from the prior art, the present application provides a cooking utensil identification method, a cooking device, and a computer-readable storage medium. The method includes: heating a cooking utensil; wherein the cooking utensil can be divided into a metal cooking utensil and a non-metal cooking utensil; detecting a first temperature of the cooking utensil during the heating process; in response to the first temperature being greater than a first preset temperature value, identifying the cooking utensil as a non-metal cooking utensil. In the above manner, the cooking device can accurately identify the non-metal cooking utensil by utilizing the different temperature changes of the metal cooking utensil and the non-metal cooking utensil during the heating process. 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 description of the embodiments. 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 creative work. Among them:

[0018] Figure 1 is a structural schematic diagram of an embodiment of a cooking device provided by the present application;

[0019] Figure 2 is a circuit structure diagram of an embodiment of a cooking device provided by the present application;

[0020] Figure 3-Figure 7 It is a structural schematic diagram of an embodiment of various cooking utensils provided by the present application;

[0021] Figure 8 is a flow chart of an embodiment of a cooking utensil identification method provided by the present application;

[0022] Fig. 9 is a flow chart of another embodiment of the cooking utensil identification method provided by the present application;

[0023] Fig.10 is a flow chart of another embodiment of the cooking utensil identification method provided by the present application;

[0024] Fig.11 is a flow chart of another embodiment of the cooking utensil identification method provided by the present application;

[0025] Fig.12 It is a flow chart of an embodiment of a heating control method for a cooking device provided by the present application;

[0026] Fig.13 is a flow chart of another embodiment of the heating control method for a cooking device provided by the present application;

[0027] Fig.14 is a flow chart of another embodiment of the heating control method for a cooking device provided by the present application;

[0028] Fig.15 is a flow chart of another embodiment of the heating control method for a cooking device provided by the present application;

[0029] Fig.16 is a flow chart of another embodiment of the heating control method for a cooking device provided by the present application;

[0030] Fig.17 It is a structural schematic diagram of an embodiment of a computer-readable storage medium provided by the present application. DETAILED DESCRIPTION

[0031] The technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. It will be understood that the specific embodiments described herein are only used to explain the present application, rather than to limit the present application. It should also be noted that, for ease of description, only some but not all structures related to the present application are shown in the drawings. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of the present application.

[0032] The terms "first", "second", etc. in this application are used to distinguish different objects, rather than to describe a specific order. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusions. For example, a process, method, system, product or device that includes a series of steps or units is not limited to the listed steps or units, but optionally includes steps or units that are not listed, or optionally includes other steps or units inherent to these processes, methods, products or devices.

[0033] Reference to "embodiments" herein means that a particular feature, structure, or characteristic described in conjunction with the embodiments may be included in at least one embodiment of the present application. The appearance of the phrase in various locations in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0034] See also Figure 1 , Figure 11 is a schematic diagram of a cooking device according to an embodiment of the present invention. The cooking device 100 includes a heating unit 10 , a temperature detection unit 20 and a control unit 30 .

[0035] The heating unit 10 is used to heat the cooking utensil.

[0036] The temperature detection unit 20 is used to obtain the temperature of the cooking appliance.

[0037] The control unit 30 is connected to the heating unit 10 and the temperature detection unit 20 to implement the method provided in the following embodiment.

[0038] Specifically, see Figure 2 , Figure 2 1 is a schematic diagram of a circuit structure of an embodiment of a cooking device provided by the present application. The heating unit 10 includes a first coil L1.

[0039] In addition, both ends of the first coil L1 are connected to the capacitor C2, so that the first coil L1 resonates. In addition, the first lead wire of the first coil L1 is connected to the pin Va of the control unit 30, the second lead wire of the first coil L1 is connected to the pin Vb of the control unit 30, the second lead wire of the first coil L1 is connected to the collector C of the transistor Q1, and the base B of the transistor Q1 is connected to the control unit 30 to receive the control of the control unit 30 to turn on or off the transistor Q1. The emitter E of the transistor Q1 is connected to one end of the resistor R1, the capacitor C3 and the control unit 30. The other end of the capacitor C3 is grounded.

[0040] Further, the cooking device also includes a rectifier D1, and power lines L and N are connected to the rectifier D1. The power line L is connected to one end of the diode D3, the power line N is connected to one end of the diode D4, the other ends of the diodes D3 and D4 are connected to one end of the resistor R2, and the other end of the resistor R2 is connected to the resistor R3, one end of the capacitor C4 and the control unit 30. The other end of the capacitor C4 is grounded. The other end of the resistor R1 is connected to an output end of the rectifier D1, and the second lead wire of the first coil L1 is connected to the other output end of the rectifier D1. The capacitor C1 is connected between the two output ends of the rectifier D1.

[0041] The resistor R1 and the capacitor C3 may form a current sampling unit, and the resistor R2, the resistor R3, the capacitor C4, the diode D3 and the diode D4 may form a voltage sampling unit.

[0042] The temperature detection unit 20 includes a second coil L2 , a third coil L3 and a fourth coil L4 . The second coil L2 is disposed corresponding to the center of the first coil L1 , and is used to sense changes in the magnetic permeability of the cooking utensil 40 .

[0043] The first end of the third coil L3 is connected to the first end of the second coil L2, and the second end of the second coil L2 and the second end of the third coil L3 are connected to the control unit 30. The first end of the third coil L3 and the first end of the second coil L2 are the same end.

[0044] Both ends of the fourth coil L4 are connected to the control unit 30 .

[0045] The third coil L3 and the fourth coil L4 are sleeved on the lead-out wire of the first coil L1.

[0046] The control unit 30 is used to obtain a first voltage between the second end of the second coil L2 and the second end of the third coil L3 , and a second voltage across the fourth coil L4 , and determine the temperature of the cooking appliance according to the first voltage and the second voltage.

[0047] It can be understood that the cooking device 100 can be matched with a corresponding cooking utensil 40 to heat the food in the cooking utensil 40, such as cooking porridge, boiling green bean soup, and boiling water.

[0048] See also Figure 3-Figure 7 , the cooking utensil 40 involved in the present application is introduced: the cooking utensil 40 mainly includes a container body 41 and a magnetic conductive layer 42. The container body 41 includes a container wall 411 and a container bottom 412. The container bottom 412 is glass or ceramic, such as high borosilicate glass or microcrystalline glass. In some embodiments, the container wall 411 can be glass or ceramic or metal. The magnetic conductive layer 42 can generate heat by electromagnetic induction with the first coil L1.

[0049] like Figure 3 As shown, the magnetic conductive layer 42 is disposed on the outer side of the container bottom 412 , that is, close to the side of the cooking device 100 .

[0050] Furthermore, considering that the temperature of the magnetic conductive layer 42 is too high during the heating process, it is easy to cause damage to the cooking device. Figure 4 As shown, a heat insulating layer 43 is further provided on the side of the magnetic conductive layer 42 away from the container bottom 412. The heat insulating layer 43 can be made of a heat insulating material to protect the cooking device.

[0051] Further, if Figure 5 As shown, the magnetic conductive layer 42 is disposed on the inner side of the container bottom 412 and can directly contact the food in the cooking utensil 40 .

[0052] Furthermore, in order to avoid direct contact between the magnetic conductive layer and the food, Figure 6 As shown, a ceramic layer 44 may be disposed on a side of the magnetic conductive layer 42 away from the container bottom 412 .

[0053] Further, if Figure 7As shown, the container wall 411 and the container bottom 412 can be set to different materials. In this case, the container bottom 412 can be a non-metallic material, such as glass or ceramic. The container wall 411 is a metal material, or the container bottom 412 is glass and the container wall 411 is ceramic.

[0054] It is understandable that the above Figure 3-Figure 7 The container wall 411 and the container bottom 412 can be made of different materials.

[0055] In order to make the contact surface of the cooking utensil 40 and the cooking device 100 match, a groove is provided on the heating panel of the cooking device 100, and the cooking utensil 40 is placed in the groove for heating, which can improve the reliability during the heating process. A groove can also be provided on the contact panel of the cooking device 100, and a convex portion is provided on the outer periphery of the bottom 412 of the cooking utensil 40 container, and the convex portion is placed in the groove, so as to increase the stability of the cooking utensil 40 and the heating panel.

[0056] In the present application, the cooking utensil 40 formed by the container bottom 412 of a non-metallic material is referred to as a non-metallic cooking utensil, and the cooking utensil 40 formed by the container bottom 412 of a metallic material is referred to as a metallic cooking utensil.

[0057] The cooking device 100 may be a device with electromagnetic heating function, such as an electromagnetic heating kettle, which is a cooking device and a kettle used in combination.

[0058] The inventor has found through long-term research that different cooking utensils are used in conjunction with cooking devices, but in actual application, it is easy to mix them up. When it is impossible to identify that the matching cooking utensils are placed on the heating panel, if other cooking utensils are placed. For example, non-metallic cooking utensils should be used in conjunction with the cooking device, but metal cooking utensils are placed, then the bottom of the metal cooking utensil directly contacts the heating panel. During the heating process, the temperature of the bottom of the metal cooking utensil is too high, which is easy to affect some plastic parts on the heating panel, and easily cause the plastic cover to produce odor or deformation due to heat. And because they are used in conjunction, the heating sequence is designed for the matching cooking utensils. If other mismatched cooking utensils are placed, there is a risk of abnormal heating function. Based on this, the present application proposes the following embodiments to identify cooking utensils.

[0059] See also Figure 8 , Figure 8 1 is a flow chart of an embodiment of a cooking utensil identification method provided by the present application. The method comprises:

[0060] Step 81: Heat the cooking utensil.

[0061] Among them, cooking utensils can be divided into metal cooking utensils and non-metal cooking utensils. Metal cooking utensils can be placed directly on the cooking device and heated by electromagnetic induction. Non-metal cooking utensils have a magnetic conductive layer at the bottom, and are heated by electromagnetic induction between the magnetic conductive layer and the cooking device.

[0062] The metal cooking utensils may be utensils made of iron, stainless steel, or enamel, such as an iron pot, an iron kettle, a stainless steel pot, a stainless steel kettle, an iron basin, a stainless steel basin, and the like.

[0063] Non-metal cooking utensils can be glass pots, glass kettles, ceramic pots, ceramic kettles, ceramic basins, and glass basins.

[0064] In some embodiments, before heating the cooking utensil, it is necessary to detect whether the cooking utensil is placed on the cooking device. Specifically, a sensor can be set on the cooking device to determine whether the cooking utensil is placed on the cooking device, or electromagnetic induction can be used to determine whether the cooking utensil is placed on the cooking device. For example, a coil can be used to detect the electromagnetic coupling of the cooking utensil. Specifically, the cooking device is controlled to heat within a preset time, such as the preset time is 1 second. If the coil detects electromagnetic coupling at this time, it means that the cooking utensil is placed on the cooking device, and the cooking utensil is heated.

[0065] Step 82: Detecting a first temperature of the cooking utensil during the heating process.

[0066] Similarly, when heating the cooking utensil, electromagnetic induction is performed between the cooking utensil and the heating unit of the cooking device, so that the coil detects electromagnetic coupling. The first temperature of the cooking utensil during the heating process can be obtained based on the electromagnetic coupling amount at this time.

[0067] The first temperature of the cooking appliance during the heating process may be detected according to a unit time length.

[0068] Step 83: In response to the first temperature being greater than the first preset temperature value, identifying the cooking utensil as a non-metallic cooking utensil.

[0069] Because metal has good thermal conductivity, when electromagnetic heating is performed, if the current cooking utensil is a metal cooking utensil, the cooking utensil will heat up in a short time. Similarly, because metal has good thermal conductivity, when heating the cooking utensil, there is usually food in the cooking utensil, such as water, water and rice, water and grains. Therefore, the metal cooking utensil can not only heat up quickly, but also the heat generated will be quickly transferred to the food to heat the food.

[0070] Non-metallic cooking utensils do not have as good thermal conductivity as metal cooking utensils. Therefore, non-metallic cooking utensils can have higher temperatures during the heating process.

[0071] Based on this, in response to the first temperature being greater than a first preset temperature value, the cooking utensil can be identified as a non-metallic cooking utensil. The first preset temperature value can be set between 50 degrees Celsius and 400 degrees Celsius, such as 50 degrees Celsius, 100 degrees Celsius, 150 degrees Celsius, 200 degrees Celsius, 250 degrees Celsius, 300 degrees Celsius, 350 degrees Celsius or 400 degrees Celsius.

[0072] In some embodiments, the type of cooking utensils can be determined based on the thermal conductivity of metal cooking utensils and non-metal cooking utensils. For example, when heating a cooking utensil at the same power, the temperature rise of the metal cooking utensil will be smaller than that of the non-metal cooking utensil in the same time period because the thermal conductivity of the metal cooking utensil is better than that of the non-metal cooking utensil. The judgment can be made based on the temperature rise in a unit time. If the temperature rise is greater than the set temperature rise, the cooking utensil can be identified as a non-metal cooking utensil.

[0073] In an application scenario, the cooking utensil is heated at power P0 for a preset time, which may be 30 seconds, and the first temperature of the cooking utensil is acquired every preset unit time of 0.01 seconds. A judgment is made at each acquired first temperature, and in response to the first temperature being greater than the first preset temperature value, the cooking utensil is identified as a non-metallic cooking utensil. The first temperature can be obtained more quickly by setting the preset unit time to 0.01 seconds.

[0074] In this embodiment, the cooking utensil is heated; the cooking utensil can be divided into metal cooking utensil and non-metal cooking utensil; the first temperature of the cooking utensil during the heating process is detected; in response to the first temperature being greater than a first preset temperature value, the cooking utensil is identified as a non-metal cooking utensil. By utilizing the different temperature changes of the metal cooking utensil and the non-metal cooking utensil during the heating process, the cooking device can accurately identify the non-metal cooking utensil.

[0075] Through such an identification method, the cooking device can accurately identify the cooking utensil that is compatible with it, and then heat the cooking utensil, thereby improving safety during use.

[0076] See also Fig. 9 , Fig. 9 1 is a flow chart of another embodiment of the cooking utensil identification method provided by the present application. The method comprises:

[0077] Step 91: heating the cooking appliance for a first set time.

[0078] Step 92: During the first set time period, the first temperature of the cooking appliance is obtained once every preset unit time period.

[0079] In some embodiments, the cooking appliance is heated at a specific power for a first set time, and the first temperature of the cooking appliance is obtained every preset unit time.

[0080] Each time the first temperature is obtained, the first temperature is compared with the first preset temperature value, and if the comparison result is that the first temperature is greater than the first preset temperature value, the cooking utensil is identified as a non-metallic cooking utensil. Otherwise, the first temperature is less than or equal to the first preset temperature value, and step 93 is executed.

[0081] Step 93: In response to the first temperature being less than or equal to the first preset temperature value, heating the cooking appliance at a first power.

[0082] It is understandable that in step 91-step 92, there is a problem of not being able to identify the type of cooking utensil. For example, the heating time is short, and the position of the cooking utensil in the cooking device affects the temperature change, so the cooking utensil needs to be heated again.

[0083] Step 94: Detecting a second temperature of the cooking appliance during the heating process and a third temperature of the cooking appliance before the heating process.

[0084] The third temperature of the cooking utensil before the heating process may be the last first temperature collected when the cooking utensil is heated for the first set time.

[0085] Step 95: Obtain a temperature difference using the second temperature and the third temperature.

[0086] Step 96: In response to the temperature difference being greater than the second preset temperature value, identifying the cooking utensil as a non-metallic cooking utensil.

[0087] Based on the above embodiment, since metal has good thermal conductivity, when electromagnetic heating is performed, if the current cooking utensil is a metal cooking utensil, the cooking utensil will heat up in a short time. Similarly, since metal has good thermal conductivity, when heating the cooking utensil, there is usually food in the cooking utensil, such as water, water and rice, water and grains. Therefore, the metal cooking utensil can not only heat up quickly, but also the heat generated can be quickly transferred to the food to heat the food.

[0088] Non-metallic cooking utensils do not have as good thermal conductivity as metal cooking utensils. Therefore, non-metallic cooking utensils can have higher temperatures during the heating process.

[0089] In the same period of time, non-metallic cooking utensils can heat up quickly. During the heating process, metal cooking utensils have better thermal conductivity and the food in the cooking utensils absorbs heat. Therefore, the heating speed is much slower than that of non-metallic cooking utensils.

[0090] Based on this, in response to the temperature difference being greater than the second preset temperature value, the cooking utensil is identified as a non-metallic cooking utensil. The second preset temperature value can be set between 50 degrees Celsius and 300 degrees Celsius, such as 50 degrees Celsius, 100 degrees Celsius, 150 degrees Celsius, 200 degrees Celsius, 250 degrees Celsius or 300 degrees Celsius. It can be set according to the specific materials and heating time of commonly used metal cooking utensils and non-metallic cooking utensils.

[0091] In an application scenario, the cooking utensil is heated with power P0 for a preset time, which can be 30 seconds, and the first temperature of the cooking utensil is obtained every 0.01 second of the preset unit time. A judgment is made at each collected first temperature. If the first temperature is still less than or equal to the first preset temperature value after the preset heating time, the cooking utensil is heated with the first power P1 for a preset time, which can be 30 seconds or 40 seconds. The second temperature of the cooking utensil during the heating process with the first power P1 is detected, and the second temperature of the cooking utensil can be obtained every preset unit time. And the third temperature of the cooking utensil before the heating process, the third temperature at this time can be the first temperature collected for the last time when the power P0 is used for heating. If the temperature difference between the second temperature and the third temperature after the preset heating time with the first power P1 is still less than or equal to the second preset temperature value, it means that the cooking utensil is a metal cooking utensil. At this time, the cooking device is controlled to stop heating.

[0092] In this embodiment, the cooking device can accurately identify the non-metallic cooking utensils by utilizing the different temperature changes of the metal cooking utensils and the non-metallic cooking utensils during the heating process.

[0093] See also Fig.10 , Fig.10 It is a flowchart of another embodiment of the cooking utensil identification method provided in the present application.

[0094] The method includes:

[0095] Step 101: heating a cooking appliance for a first set time.

[0096] Step 102: During the first set time period, the first temperature of the cooking appliance is obtained once every preset unit time period.

[0097] Step 103: In response to the first temperature being less than or equal to the first preset temperature value, heating the cooking appliance at a first power.

[0098] Step 101 to step 103 have the same or similar technical solutions as those in the above embodiment, and are not described in detail here.

[0099] Step 104: Acquire the heating resonance frequency of the cooking appliance during the heating process and the second power of the cooking appliance.

[0100] The second power is the actual power of the cooking utensil during the heating process. The reagent power can be calculated using the current and voltage collected by the current sampling unit and the voltage sampling unit. The heating resonant frequency can be obtained using the control unit 30 in the cooking device 100.

[0101] Step 105: Obtain a correction resonance frequency using the heating resonance frequency, the first power and the second power.

[0102] After the corrected resonant frequency is obtained, the cooking device may be driven using the corrected resonant frequency.

[0103] In some embodiments, the corrected resonant frequency can be obtained using the following formula: Tp=A*P / P0*Tc+B; wherein Tp represents the corrected resonant frequency, P0 represents the first power, P represents the second power, Tc represents the heating resonant frequency, and A and B are empirical constants.

[0104] Step 106: Obtain a fourth temperature using the corrected resonant frequency.

[0105] In some embodiments, the fourth temperature may be obtained by using the following formula: Th=C*Tp+D; wherein Th represents the fourth temperature, and C and D are empirical constants.

[0106] For example, Th=C*Tp+D may be Th=-0.015Tp+600.

[0107] Step 107: In response to the fourth temperature being greater than the third preset temperature value, identifying the cooking utensil as a non-metallic cooking utensil.

[0108] It can be understood that the corrected resonant frequencies corresponding to non-metallic cooking utensils and metal cooking utensils are different, and the corrected resonant frequency is also related to the temperature of the cooking utensils. The fourth temperature can be obtained based on the corrected resonant frequency. When the fourth temperature is greater than the third preset temperature value, the cooking utensil is identified as a non-metallic cooking utensil.

[0109] The applicant has found through long-term research that when heating cooking utensils, there are sometimes foreign objects between the cooking utensils and the cooking device, or the cooking utensils are not all placed in the heating area of ​​the cooking device. In this case, if the cooking utensils are identified according to the above scheme, the identification will be inaccurate. For example, if the cooking utensils are not all placed in the heating area of ​​the cooking device, the magnetic permeability detected at this time is smaller than before, which means that the actual power detected is also small. Then, according to the formula Tp=A*P / P0*Tc+B, P decreases, then Tp decreases, and then the fourth temperature decreases. At this time, even if the current cooking utensil is a metal cooking utensil, the fourth temperature may not be greater than the third preset temperature value. At this time, it is impossible to identify whether the cooking utensil is a non-metallic cooking utensil or a metal cooking utensil. Based on this, the present application proposes the following technical scheme, please refer to the specific details. Fig.11 , the method comprising:

[0110] Step 1071: In response to the fourth temperature being greater than the third preset temperature value, detecting a fifth temperature of the cooking appliance during the heating process and a sixth temperature of the cooking appliance before the heating process.

[0111] It is understood that before step 1071, steps 101-106 are executed to obtain the fourth temperature. When the fourth temperature is greater than the third preset temperature value, the fifth temperature of the cooking utensil during the heating process and the sixth temperature of the cooking utensil before the heating process are detected.

[0112] It can be understood that before the first power is used for heating, the cooking utensil is also heated with another power. The sixth temperature is obtained by heating the cooking utensil with another power. The other power is less than the first power.

[0113] Step 1072: Obtain a temperature difference using the fifth temperature and the sixth temperature.

[0114] Step 1073: In response to the temperature difference being greater than the fourth temperature, identifying the cooking utensil as a non-metallic cooking utensil.

[0115] If the temperature difference is greater than the fourth temperature, it means that the cooking utensil is heated rapidly under the first power, and at this time the cooking utensil can be identified as a non-metallic cooking utensil.

[0116] In any of the above embodiments, after the cooking utensil is identified as a non-metallic cooking utensil, a heating sequence corresponding to the cooking utensil is acquired, and the cooking utensil is heated according to the heating sequence.

[0117] In the present application, when a non-metallic cooking utensil is identified and heated, the temperature difference between the magnetic layer 42 and the layer near the food is likely to be too large due to the slow heat conduction of the non-metallic cooking utensil, thus damaging the cooking utensil 40. Based on this, the present application proposes the following embodiments to control the heating of the cooking device. The following embodiments are mainly directed to Figure 3 , Figure 4 , Figure 6 and Figure 7 Non-metallic cooking utensils as shown.

[0118] See also Fig.12 , Fig.12 1 is a flow chart of an embodiment of a heating control method for a cooking device provided in the present application. The cooking device in this embodiment is used to heat a cooking utensil, and a magnetic conductive layer is provided on the outer side of the bottom of the cooking utensil. The cooking utensil is the above-mentioned non-metallic cooking utensil. The method comprises:

[0119] Step 121: heating with a first power to obtain a first temperature corresponding to the magnetic conductive layer.

[0120] The cooking utensil is heated, and electromagnetic induction is performed between the cooking utensil and the heating unit of the cooking device, so that the coil detects electromagnetic coupling, and the first temperature of the cooking utensil during the heating process can be obtained according to the electromagnetic coupling amount at this time.

[0121] The first voltage between the second end of the second coil L2 and the second end of the third coil L3 and the second voltage across the fourth coil L4 can be obtained by using the above method, and the temperature of the cooking appliance can be determined according to the first voltage and the second voltage. This temperature is used as the first temperature corresponding to the magnetic conductive layer.

[0122] The first temperature of the cooking appliance during the heating process may be detected according to a unit time length.

[0123] Step 122: Obtain a second temperature of the inner side of the bottom of the cooking utensil according to the first temperature.

[0124] Because the cooking utensil is a non-metallic cooking utensil with poor thermal conductivity, the temperature difference between the outer side of the bottom and the inner side of the bottom is much larger than that of a metal cooking utensil, and the second temperature of the inner side of the bottom of the cooking utensil can be obtained. Specifically, the second temperature can be obtained by fitting the formula T=ATa+B. Where Ta is the first temperature, T is the second temperature, and A and B are empirical constants. In this heating stage, an accurate second temperature can be obtained.

[0125] Step 123: heating with the second power to obtain a third temperature corresponding to the magnetic conductive layer.

[0126] The second power is greater than the first power. For example, if the first power is 100W, the second power may be 1200W.

[0127] When heating is performed at the second power, the third temperature corresponding to the magnetic conductive layer is obtained by the above-mentioned method of obtaining the first temperature.

[0128] Step 124: Adjust the power of the cooking device according to the third temperature and the second temperature.

[0129] Specifically, the power of the cooking device can be increased, decreased, or kept unchanged according to the third temperature and the second temperature.

[0130] In this embodiment, heating is performed at a first power to obtain a first temperature corresponding to the magnetic conductive layer; a second temperature of the inner side of the bottom of the cooking utensil is obtained based on the first temperature; heating is performed at a second power to obtain a third temperature corresponding to the magnetic conductive layer; wherein the second power is greater than the first power; and the power of the cooking device is adjusted based on the third temperature and the second temperature to dynamically adjust the power so that the temperature difference between the inner side of the bottom and the outer side of the bottom becomes smaller, thereby protecting the cooking utensil.

[0131] See also Fig.13 , Fig.13 1 is a flow chart of another embodiment of the heating control method of the cooking device provided in the present application. The cooking device in this embodiment is used to heat a cooking utensil, and a magnetic conductive layer is provided on the outer side of the bottom of the cooking utensil. The cooking utensil is the non-metallic cooking utensil mentioned above. The method comprises:

[0132] Step 131: heating is performed at a first power for a first set time period, and during the first set time period, the temperature of the magnetic conductive layer is obtained once every preset unit time period.

[0133] Step 132: Determine a second temperature of the inner side of the bottom of the cooking utensil according to the first temperature of the magnetic conductive layer and a predetermined correspondence between the temperature of the magnetic conductive layer and the inner side temperature of the bottom of the cooking utensil.

[0134] The temperature of the magnetically conductive layer is linearly related to the second temperature of the inner side of the bottom of the cooking utensil.

[0135] Specifically, the second temperature can be obtained by fitting the formula T=ATa+B, where Ta is the first temperature, T is the second temperature, and A and B are empirical constants.

[0136] Step 133: Obtain a temperature difference using the third temperature and the second temperature.

[0137] Step 134: Adjust the power of the cooking device according to the temperature difference.

[0138] It can be understood that if the temperature difference is larger, it means that the temperature difference between the inner and outer sides of the bottom of the cooking utensil is larger. According to the principle of thermal expansion and contraction, the outer side of the bottom always maintains a high temperature, while the inner side of the bottom maintains a relatively low temperature, which is prone to bottom cracking. In this case, the power of the cooking device needs to be reduced to reduce the temperature difference between the inner and outer sides of the bottom of the cooking utensil, thereby preventing the bottom from cracking, improving the safety of the use process, and increasing the life of the cooking utensil.

[0139] See also Fig.14 , Fig.14 1 is a flow chart of another embodiment of the heating control method of the cooking device provided in the present application. The cooking device in this embodiment is used to heat a cooking utensil, and a magnetic conductive layer is provided on the outer side of the bottom of the cooking utensil. The cooking utensil is the non-metallic cooking utensil mentioned above. The method comprises:

[0140] Step 141: heating is performed at a first power for a first set time period, and during the first set time period, the temperature of the magnetic conductive layer is obtained once every preset unit time period.

[0141] Step 142: Determine a second temperature of the inner side of the bottom of the cooking utensil according to the first temperature of the magnetic conductive layer and a predetermined correspondence between the temperature of the magnetic conductive layer and the inner side temperature of the bottom of the cooking utensil.

[0142] The temperature of the magnetically conductive layer is linearly related to the second temperature of the inner side of the bottom of the cooking utensil.

[0143] Step 143: Obtain a temperature difference using the third temperature and the second temperature.

[0144] Step 141 to step 143 have the same or similar technical solutions as those in the above embodiment, and will not be described in detail here.

[0145] Step 144: In response to the temperature difference being greater than the preset temperature difference, the second power is adjusted down to heat the cooking appliance with the adjusted down second power, and a status mark is performed.

[0146] In some examples, the cooking appliance is usually heated for a preset time. If the temperature difference is greater than the preset temperature difference, the second power is adjusted down, and the cooking appliance is heated for the remaining time of the preset time at the adjusted down second power. For example, if the preset time is 30 seconds, and the temperature difference is greater than the preset temperature difference at 20 seconds, the second power is adjusted down, and the cooking appliance is heated for 10 seconds at the adjusted down second power.

[0147] It is understood that, during the process of heating the cooking utensil with the second power adjusted down, it is necessary to compare the temperature difference with the preset temperature difference according to the above method to determine whether the cooking utensil can be continuously heated with the second power adjusted down. If the temperature difference is greater than the preset temperature difference, the power at this time is further adjusted down to heat the cooking utensil with the reduced power.

[0148] In an application scenario, when the second power is lowered, the power can be directly adjusted to a safe power.

[0149] See also Fig.15 , step 144 may be the following process:

[0150] Step 151: After heating the cooking appliance at the second reduced power for a second set time, determine whether there is a status mark.

[0151] Step 152: In response to the presence of the status flag, heating the cooking appliance at a third power.

[0152] The third power is less than the second power.

[0153] It can be understood that when the status mark exists, it means that the previous second power has a safety hazard, so the third power at this time needs to be smaller than the second power.

[0154] When heating the cooking utensil with the third power, it is necessary to compare the temperature difference with the preset temperature difference according to the above method to determine whether the third power can be used to continuously heat the cooking utensil. If the temperature difference is greater than the preset temperature difference, the third power at this time will continue to be lowered, and the cooking utensil will be heated with the lowered third power, and the status will be marked.

[0155] In this way, the optimum power for heating the cooking appliance can be found.

[0156] Step 145: In response to the temperature difference being less than or equal to the preset temperature difference, continue to heat the cooking appliance at the second power.

[0157] If the temperature difference is less than or equal to the preset temperature difference, it means that the temperature difference at this time is safe, and the cooking appliance can continue to be heated at the second power until the set time is reached.

[0158] See also Fig.16 , step 145 may be the following process:

[0159] Step 161: After continuing to heat the cooking appliance at the second power for a second set time, the cooking appliance is heated at a fourth power.

[0160] The fourth power is less than the second power.

[0161] It is understandable that during the heating process, the food in the cooking utensil will change with the temperature, and then form a corresponding structure on the inner side of the bottom. For example, when cooking porridge, as time goes by, the food near the bottom of the cooking utensil changes faster than the rest of the area. If it continues to heat at the current power, the food at the bottom may have gelatinized, while the rest of the area is not yet cooked. Therefore, it is necessary to improve this situation by changing the power.

[0162] Using less power for heating can slow down the cooking of food near the bottom, thereby transferring heat and speeding up the cooking of food in the rest of the area.

[0163] Step 162: After heating the cooking appliance at the fourth power for a third preset time, the cooking appliance is heated at the second power.

[0164] At this time, when the second power is used to heat the cooking utensil, due to the change in the temperature of the food inside the cooking utensil, it is necessary to compare the temperature difference with the preset temperature difference according to the above method to determine whether the second power can be used to continuously heat the cooking utensil. If the temperature difference is greater than the preset temperature difference, the second power at this time will continue to be lowered, and the cooking utensil will be heated with the lowered second power, and the status will be marked.

[0165] It can be understood that if the temperature difference is larger, it means that the temperature difference between the inner and outer sides of the bottom of the cooking utensil is larger. According to the principle of thermal expansion and contraction, the outer side of the bottom always maintains a high temperature, while the inner side of the bottom maintains a relatively low temperature, which is prone to bottom cracking. In this case, the power of the cooking device needs to be reduced to reduce the temperature difference between the inner and outer sides of the bottom of the cooking utensil, thereby preventing the bottom from cracking, improving the safety of the use process, and increasing the life of the cooking utensil.

[0166] And according to the status mark, it is identified whether there is a phenomenon of excessive temperature difference during the heating process. When the status mark is identified, a smaller power is used for heating, which can reduce the temperature difference between the inner side and the outer side of the bottom of the cooking utensil, thereby preventing the bottom from cracking, improving the safety of the use process, and increasing the life of the cooking utensil.

[0167] In one application scenario, when the heating button of the cooking device is pressed, it first detects whether there is a cooking utensil on the heating panel. If there is, it enters the next heating state. Here, the pot identification can be performed in the same way as the above pot identification, which will not be repeated here. Non-metallic cooking utensils are used by default here.

[0168] Then, a specific power P0, such as P0 is 100W, is used for heating for a period of time Ti0, such as Ti0 is 10 seconds, and the temperature of the magnetic layer in the cooking utensil is read at regular intervals. When heated at this power, the temperature of the magnetic layer and the temperature inside the cooking utensil have a good correspondence, and the water temperature can be obtained by fitting the formula T=ATa+B. Where Ta is the temperature of the magnetic layer, and T is the water temperature. In this heating stage, the accurate water temperature Tm0 can be obtained, and then the upper surface temperature Tb0 of the bottom of the cooking utensil container can be obtained. The water temperature Tm0 can be directly used as the upper surface temperature Tb0 of the bottom of the container.

[0169] Specifically, by reading the voltage and phase of the second coil L2 and the third coil L3, and the voltage and phase of the fourth coil L4, the voltage phase difference between the second coil L2 and the third coil L3 and the fourth coil L4 is calculated, and the two are processed and then sent to the control unit 30, which analyzes and obtains the temperature data Tx0. The temperature data Tx0 can be used as the temperature of the magnetic conductive layer.

[0170] The temperature data is read at a preset unit time to obtain the temperature of the magnetic conductive layer more quickly and accurately. After the Ti0 time is reached, the water temperature Tm0 obtained at this time can be used as the upper surface temperature Tb0 of the bottom of the container.

[0171] Then, the power P1 is used, for example, P1 is 1200W, to heat for a period of time Ti1, for example, Ti1 is 100 seconds. During the entire heating process, the temperature Tbn1 of the magnetic conductive layer of the cooking utensil is read in real time, and the temperature difference ΔT=Tbn1-Tb0 is calculated. When ΔT is greater than the preset temperature value Tbmax, it is determined that the temperature difference between the upper and lower surfaces of the container body of the cooking utensil is too large, and the next working stage is entered, and the power heating is reduced; if ΔT is less than the preset temperature value Tbmax during the entire Ti1 time period, the heating is terminated with the power P1 until the Ti1 time. Tbmax can be set to a value between 10-500°C, such as 200°C.

[0172] Then, the cooking will be heated according to the set cooking and heating function sequence. If the cooking time has not expired, the above process will be repeated until the cooking is finished.

[0173] During the cycle, if the state transition occurs because ΔT is greater than the preset temperature value Tbmax, when the process is cycled again, the power P1 needs to be reduced until ΔT is less than the preset temperature value Tbmax or the cooking time ends.

[0174] See also Fig.17 , Fig.17 1 is a schematic diagram of a computer readable storage medium according to an embodiment of the present application. The computer readable storage medium 170 stores a computer program 171, which is used to implement the following method when executed by a processor:

[0175] The cooking utensil is heated; wherein the cooking utensil can be divided into a metal cooking utensil and a non-metal cooking utensil; a first temperature of the cooking utensil during the heating process is detected; in response to the first temperature being greater than a first preset temperature value, the cooking utensil is identified as a non-metal cooking utensil.

[0176] Or, heating is performed with a first power to obtain a first temperature corresponding to the magnetic conductive layer; a second temperature of the inner side of the bottom of the cooking device is obtained based on the first temperature; heating is performed with a second power to obtain a third temperature corresponding to the magnetic conductive layer; wherein the second power is greater than the first power; and the power of the cooking device is adjusted based on the third temperature and the second temperature.

[0177] It can be understood that when the computer program 171 is executed by the processor, it is also used to implement the method provided by any of the above-mentioned implementations, which will not be repeated here.

[0178] In the several embodiments provided in this application, it should be understood that the disclosed methods and devices can be implemented in other ways. For example, the device implementation described above is only illustrative, for example, the division of the modules or units is only a logical function division, and there may be other division methods in actual implementation, such as multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed.

[0179] The units described as separate components may or may not be physically separated, and the components shown as units may or may not be physical units, that is, they may be located in one place or distributed on multiple network units. Some or all of the units may be selected according to actual needs to achieve the purpose of the present embodiment.

[0180] In addition, each functional unit in each embodiment of the present application may be integrated into one processing unit, or each unit may exist physically separately, or two or more units may be integrated into one unit. The above-mentioned integrated unit may be implemented in the form of hardware or in the form of software functional units.

[0181] If the integrated units in the above other embodiments are implemented in the form of software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present application is essentially or the part that contributes to the prior art or all or part of the technical solution can be embodied in the form of a software product, and the computer software product is stored in a storage medium, including a number of instructions to enable a computer device (which can be a personal computer, server, or network device, etc.) or a processor (processor) to perform all or part of the steps of the method described in each embodiment of the present application. The aforementioned storage medium includes: U disk, mobile hard disk, read-only memory (ROM, Read-Only Memory), random access memory (RAM, RandomAccess Memory), disk or optical disk and other media that can store program codes.

[0182] The above description is only an implementation method of the present application, and does not limit the patent scope of the present application. Any equivalent structure or equivalent process transformation made using the contents of the present application specification and drawings, or directly or indirectly used in other related technical fields, are also included in the patent protection scope of the present application.

Claims

1. A cooking utensil identification method, It is characterized in that The method comprises: Heating the cooking utensil for a first set time; wherein the cooking utensil can be divided into metal cooking utensil and non-metal cooking utensil; During the first set time, the first temperature of the cooking utensil is obtained once every preset unit time; wherein, during the same time period, the temperature rise of the metal cooking utensil is smaller than the temperature rise of the non-metal cooking utensil; In response to the first temperature being greater than a first preset temperature value, identifying the cooking utensil as a non-metallic cooking utensil; In response to the first temperature being less than or equal to the first preset temperature value, heating the cooking appliance at a first power; Acquire the heating resonant frequency of the cooking appliance during the heating process, and the second power of the cooking appliance; the second power is the actual power of the cooking appliance during the heating process; obtaining a corrected resonant frequency using the heating resonant frequency, the first power and the second power; obtaining a fourth temperature using the corrected resonant frequency; In response to the fourth temperature being greater than the third preset temperature value, the cooking utensil is identified as a non-metallic cooking utensil.

2. The method according to claim 1, It is characterized in that The method of obtaining a corrected resonant frequency by using the heating resonant frequency, the first power and the second power comprises: The corrected resonant frequency is obtained using the following formula: Tp=A*P / P0*Tc+B; Wherein, Tp represents the correction resonance frequency, P0 represents the first power, P represents the second power, Tc represents the heating resonance frequency, and A and B are empirical constants; The method of obtaining a fourth temperature by using the corrected resonant frequency comprises: The fourth temperature is obtained by using the following formula: Th = C * Tp + D; Wherein, Th represents the fourth temperature, and C and D are empirical constants.

3. The method according to claim 1, It is characterized in that In response to the fourth temperature being greater than the third preset temperature value, the cooking utensil is identified as a non-metallic cooking utensil, further comprising: In response to the fourth temperature being greater than a third preset temperature value, detecting a fifth temperature of the cooking utensil during the heating process and a sixth temperature of the cooking utensil before the heating process; obtaining a temperature difference using the fifth temperature and the sixth temperature; In response to the temperature difference being greater than the fourth temperature, the cooking utensil is identified as a non-metallic cooking utensil.

4. The method according to any one of claims 1 to 3, It is characterized in that After the cooking utensil is identified as a non-metallic cooking utensil, the method further comprises: A heating sequence corresponding to the cooking utensil is acquired, and the cooking utensil is heated according to the heating sequence.

5. A cooking device, It is characterized in that The cooking device comprises: A heating unit, used for heating the cooking utensil; A temperature detection unit, used to obtain the temperature of the cooking utensil; A control unit is connected to the heating unit and the temperature detection unit, and is used to execute the method according to any one of claims 1 to 4 to perform cooking utensil identification.

6. The cooking device according to claim 5, It is characterized in that The heating unit comprises a first coil; The temperature detection unit comprises: a second coil, disposed corresponding to the center of the first coil, for sensing a change in the magnetic permeability of the cooking utensil; a third coil, wherein a first end of the third coil is connected to a first end of the second coil, and a second end of the second coil and a second end of the third coil are connected to the control unit; wherein the first end of the third coil and the first end of the second coil are the same end; A fourth coil, both ends of which are connected to the control unit; wherein the third coil and the fourth coil are sleeved on the lead-out wire of the first coil; The control unit is used to obtain a first voltage between the second end of the second coil and the second end of the third coil, and a second voltage across the fourth coil, and determine the temperature of the cooking appliance according to the first voltage and the second voltage.

7. A computer-readable storage medium, It is characterized in that The computer-readable storage medium is used to store a computer program, and when the computer program is executed by a processor, the computer program is used to implement the method according to any one of claims 1 to 4.

Images