Heating control method for cooking device, cooking device and related device

Abstract

The present application discloses a heating control method for a cooking device, a cooking device and related devices. The method comprises: heating a medium to be heated to a first preset temperature at a first power using a heating mode; heating the medium to be heated for a first preset time at a second power, and the heat generated within the first preset time raises the medium to be heated to a second preset temperature, wherein the second power is less than the first power; obtaining a second current temperature of the medium to be heated after the medium to be heated for a first preset time at the second power; in response to the second current temperature being less than a third preset temperature, the heating is terminated and the second current temperature is recorded as the actual boiling point temperature of the medium to be heated at the local location; and the local boiling point temperature of the medium to be heated memorized by the cooking device is updated to the actual boiling point temperature of the medium to be heated at the local location. In the above manner, the adaptive update of the boiling point in the cooking device can be realized, and the splashing water phenomenon can be prevented, thereby improving the user experience.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen appliances, and in particular to a heating control method for a cooking device, a cooking device and related devices. Background Art

[0002] With the popularization of cooking devices, people in various regions use cooking devices more or less in their daily lives.

[0003] At present, the most commonly used are cooking devices that have the function of heating the material to be heated, for example, electric kettles, soybean milk machines, crushers and other cooking devices.

[0004] However, due to the different altitudes of various regions, the boiling points of the materials to be heated in various regions are also different. If a single high-boiling point heating mode is used, water may splash out in high-altitude areas, posing a safety hazard to users. Summary of the invention

[0005] The present application mainly provides a heating control method for a cooking device, a cooking device and related devices. The method can solve the problem in the prior art that the boiling point of the cooking device cannot be adaptively adjusted, and can also reduce the occurrence of boiling water.

[0006] In order to solve the above technical problems, the first technical solution provided by the present application is: to provide a heating control method for a cooking device, comprising: using a heating mode to heat a medium to be heated to a first preset temperature at a first power, wherein the first preset temperature is equal to the boiling point temperature of the medium to be heated memorized by the cooking device minus a first preset variable; heating the medium to be heated for a first preset time at a second power, and the heat generated within the first preset time causes the medium to be heated to rise to a second preset temperature, wherein the second power is less than the first power, and the second preset temperature is equal to the sum of the first preset variable and the second preset variable; obtaining a second current temperature of the medium to be heated after the medium to be heated for the first preset time at the second power; in response to the second current temperature being less than a third preset temperature, ending the heating and recording the second current temperature as the actual boiling point temperature of the medium to be heated at a local location; wherein the third preset temperature is the sum of the first preset temperature and the second preset temperature; updating the local boiling point temperature of the medium to be heated memorized by the cooking device to the actual boiling point temperature of the medium to be heated at a local location.

[0007] The method further includes: in response to the second current temperature being greater than or equal to the third preset temperature, re-determining the actual local boiling point temperature of the medium to be heated.

[0008] Among them, the step of redetermining the actual boiling point temperature of the medium to be heated locally includes: obtaining the change of the second current temperature over time; in response to the second current temperature not changing within a second preset time range, ending the heating and recording the second current temperature as the actual boiling point temperature of the medium to be heated locally.

[0009] Among them, the step of redetermining the actual boiling point temperature of the medium to be heated locally includes: heating the medium to be heated again for the first preset time at the second power; obtaining the third current temperature of the medium to be heated after the medium to be heated is heated again for the first preset time at the second power; in response to the third current temperature being less than a fourth preset temperature, ending the heating and recording the third current temperature as the actual boiling point temperature of the medium to be heated locally, wherein the fourth preset temperature is the sum of the second current temperature and the second preset temperature.

[0010] Among them, the step of redetermining the actual local boiling point temperature of the medium to be heated includes: using the heating mode to heat the medium to be heated to a fifth preset temperature at the first power, wherein the fifth preset temperature is 100 degrees Celsius minus the first preset variable; heating the medium to be heated again at the second power for a first preset time; obtaining the fourth current temperature of the medium to be heated after the medium to be heated is heated again at the second power for the first preset time; ending the heating and recording the fourth current temperature as the actual local boiling point temperature of the medium to be heated.

[0011] Among them, the step of heating the medium to be heated to the fifth preset temperature at the first power using the heating mode includes: obtaining the change of the fifth current temperature over time; in response to the fifth current temperature of the medium to be heated not changing within the second preset time range and being lower than the fifth preset temperature, ending the heating and recording the fifth current temperature as the actual boiling point temperature of the medium to be heated locally.

[0012] wherein the heat generated within the first preset time is sufficient to raise the temperature of the medium to be heated at the maximum capacity of the cooking device by the second preset temperature; wherein the step of heating the medium to be heated at the second power for the first preset time comprises: obtaining the actual amount of the medium to be heated; in response to the actual amount of the medium to be heated being less than the maximum capacity of the cooking device, shortening the first preset time according to the actual amount of the medium to be heated.

[0013] Among them, the first preset variable is greater than or equal to 1 degree Celsius and less than 10 degrees Celsius; the second preset variable is greater than or equal to 1 degree Celsius and less than 5 degrees Celsius; the value range of the first preset time is 1 second-120 seconds.

[0014] The second technical solution provided by the present application is: to provide a cooking device, comprising: a first heating module, used to heat the medium to be heated to a first preset temperature at a first power, wherein the first preset temperature is equal to the boiling point temperature of the medium to be heated memorized by the cooking device minus a first preset variable; a second heating module, used to heat the medium to be heated for a first preset time at a second power, the heat generated within the first preset time causes the medium to be heated to a second preset temperature, wherein the second power is less than the first power, and the second preset temperature is equal to the sum of the first preset variable and the second preset variable; a temperature measuring module, used to obtain a second current temperature of the medium to be heated after the medium to be heated for the first preset time at the second power; a boiling point determination module, used to terminate the heating and record the second current temperature as the actual boiling point temperature of the medium to be heated at a local location in response to the second current temperature being less than a third preset temperature; wherein the third preset temperature is the sum of the first preset temperature and the second preset temperature; a data updating module, used to update the boiling point temperature of the medium to be heated memorized by the cooking device to the actual boiling point temperature of the medium to be heated at a local location.

[0015] The third technical solution provided in the present application is: to provide an electronic device, including a processor, a memory and a control circuit, wherein the processor is coupled to the memory and the control circuit respectively, and when working, the processor controls itself and the memory and the control circuit to implement any of the above methods.

[0016] The fourth technical solution provided by the present application is: providing a computer-readable medium, wherein the computer-readable medium stores a program file, and the program file can be executed to implement any of the methods described above.

[0017] The beneficial effects of the present application are as follows: Different from the prior art, the present application provides a heating control method for a cooking device, including: using a heating mode to heat a medium to be heated to a first preset temperature at a first power; heating the medium to be heated at a second power for a first preset time, and the heat generated within the first preset time raises the medium to be heated to a second preset temperature, wherein the second power is less than the first power; obtaining a second current temperature of the medium to be heated after the medium to be heated at the second power for the first preset time; in response to the second current temperature being less than a third preset temperature, the heating is terminated and the second current temperature is recorded as the actual boiling point temperature of the medium to be heated at the local location; and the local boiling point temperature of the medium to be heated memorized by the cooking device is updated to the actual boiling point temperature of the medium to be heated at the local location. In the above manner, the adaptive update of the boiling point in the cooking device can be realized, and the splashing phenomenon can be prevented, thereby improving the user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for use in the description of the embodiments are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative work, among which:

[0019] Figure 1 It is a flow chart of an embodiment of a heating control method for a cooking device provided by the present application;

[0020] Figure 2 It is a flow chart of an embodiment of the cooking device provided by the present application for determining and memorizing boiling point;

[0021] Figure 3 is a flow chart of another embodiment of the cooking device heating control method provided by the present application;

[0022] Figure 4 It is a flow chart of an embodiment of the cooking method for re-determining the actual boiling point temperature of the medium to be heated at a local location provided by the present application;

[0023] Figure 5 It is a flow chart of another embodiment of the cooking method for re-determining the actual boiling point temperature of the medium to be heated at a local location provided by the present application;

[0024] Figure 6 It is a flow chart of another embodiment of the cooking method for re-determining the actual boiling point temperature of the medium to be heated at a local location provided by the present application;

[0025] Figure 7 It is a schematic diagram of a cooking process provided by the present application in which a heating mode is adopted to heat a medium to be heated to a fifth preset temperature at a first power;

[0026] Figure 8 is a structural schematic diagram of an embodiment of a cooking device provided by the present application;

[0027] Fig. 9 is a structural schematic diagram of an embodiment of an electronic device provided by the present application;

[0028] Fig.10 It is a schematic diagram of the structure of the computer-readable storage medium provided in this application. DETAILED DESCRIPTION

[0029] 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.

[0030] In the above description of this specification, unless otherwise clearly specified and limited, the terms "fixed", "installed", "connected" or "connected" should be understood in a broad sense. For example, with regard to the term "connection", it can be a fixed connection, a detachable connection, or an integral one; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, or it can be the internal connection of two elements or the interaction relationship between two elements. Therefore, unless otherwise clearly defined in this specification, those skilled in the art can understand the specific meanings of the above terms in the present invention according to the specific circumstances.

[0031] The terms "first" and "second" in this application are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features shown. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of the features. In addition, the terms "including" and "having" and any of their variations 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 also includes steps or units that are not listed, or optionally also includes other steps or units inherent to these processes, methods, products or devices.

[0032] 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.

[0033] The inventor of this application has found that the boiling point of a conventional cooking device cannot be adjusted during use by the user. If the boiling point at the local altitude is greater than the boiling point pre-stored in the cooking device, the medium to be heated will not be able to boil; or if the boiling point at the local altitude is less than the boiling point pre-stored in the cooking device, there will be a splashing phenomenon (after the standby heat medium reaches the boiling point, continuing to heat it will produce a large number of bubbles, causing splashing). Therefore, a heating control method for a cooking device is provided. During use by the user, the actual boiling point of the medium to be heated is determined according to the temperature of the medium to be heated, so that the medium to be heated is heated to the actual boiling point, thereby realizing adaptive recognition of the boiling point of the cooking device.

[0034] For details, see Figure 1 , Figure 1 This is a flow chart of an embodiment of a cooking device heating control method provided by the present application. Specifically, it includes:

[0035] Step S11: using a heating mode to heat the medium to be heated to a first preset temperature at a first power, wherein the first preset temperature is equal to the boiling point temperature of the medium to be heated memorized by the cooking device minus a first preset variable.

[0036] Specifically, before the cooking device in the present application heats the medium to be heated to the boiling point temperature T of the medium to be heated memorized by the cooking device, it first uses the heating mode of the first power P1 to heat the medium to be heated to the first preset temperature K1, wherein the first power P1 can be the full power or higher power of the cooking device, the first preset temperature K1 is (TX), and X is the first preset variable. It can be understood that the first preset temperature K1 is lower than the boiling point temperature T of the medium to be heated memorized by the cooking device. Using full power or higher power to heat the medium to be heated can ensure that the temperature of the medium to be heated rises significantly in a short time, thereby reducing the heating time. Moreover, using high power to heat the medium to be heated to the first preset temperature K1 instead of directly heating it to the boiling point temperature T of the medium to be heated memorized by the cooking device can prevent the medium to be heated from splashing water, thereby preventing it from causing safety hazards to the user.

[0037] In some optional embodiments, the value of X is greater than or equal to 1 degree Celsius and less than 10 degrees Celsius.

[0038] For example, when the boiling point temperature T of the medium to be heated memorized by the cooking device is 80 degrees Celsius and X is 5 degrees Celsius, the first preset temperature K1 is 75 degrees Celsius, that is, the cooking device uses the heating mode of the first power P1 to heat the medium to be heated to 75 degrees Celsius.

[0039] It is understood that before the step of heating the medium to be heated to the first preset temperature K1 at the first power P1 using the heating mode, it is necessary to determine the boiling point temperature T memorized in the cooking device. The boiling point temperature T of the medium to be heated memorized in the cooking device may be determined by the cooking device itself when it was used last time, or may be set by the user or the manufacturer. Figure 2 , Figure 2 This is a flow chart of an embodiment of the cooking device provided by the present application for determining and memorizing the boiling point. For example, when a kettle is used for the first time, the method for the kettle to determine the boiling point temperature by itself includes:

[0040] Step S21: heating the medium to be heated by adopting a heating mode.

[0041] Specifically, the medium to be heated may be water, and the heating mode used to heat the medium to be heated may be full power heating or low power heating. It is understood that when full power heating is used, the heating time can be reduced; when low power heating is used, it can be ensured that the medium to be heated will not have water splashing. Of course, a mixed heating method of high power and low power may also be used, which is not limited here and can be selected according to actual conditions.

[0042] Step S22: In response to the preset condition being met, the heating is terminated and the first current temperature when the heating is terminated is recorded as the boiling point temperature of the medium to be heated.

[0043] Specifically, the preset adjustment can be a plateau end condition. For example, within a fixed time period t, the temperature of the medium to be heated remains unchanged at 80 degrees Celsius, then 80 degrees Celsius can be determined as the actual boiling point temperature of the current area, and memorized as the boiling point temperature T of the medium to be heated. Specifically, the value range of t is 5 seconds to 15 seconds. It can be understood that when the actual boiling point temperature of the current area changes with altitude, for example, when the user moves from a low altitude area to a high altitude area, the actual boiling point temperature will change, resulting in the boiling point temperature T of the medium to be heated memorized by the cooking device not matching the boiling point temperature of the actual location. For another example, when the user's misoperation triggers the satisfaction of the preset condition, it will also cause the boiling point temperature T of the medium to be heated memorized by the cooking device to be inconsistent with the boiling point temperature of the actual location. Therefore, the present application verifies the first current temperature T1 as the current boiling point temperature of the cooking device.

[0044] Step S12: heating the medium to be heated at a second power for a first preset time, and the heat generated within the first preset time raises the temperature of the medium to be heated to a second preset temperature, wherein the second power is less than the first power, and the second preset temperature is equal to the sum of the first preset variable and the second preset variable.

[0045] When the temperature of the medium to be heated rises to the first preset temperature K1, the cooking device adjusts the power to heat the medium to be heated. Specifically, the second power P2 with a lower power is used to maintain the heating of the medium to be heated for the first preset time t1, so as to prevent the boiling point temperature T of the medium to be heated memorized by the cooking device from being correctly memorized. If the first power P1 is used for heating, it will cause the phenomenon of water splashing. Among them, the value of t1 is 1 second-120 seconds. Specifically, the heat generated by using the second power P2 to maintain the heating of the medium to be heated for the first preset time t1 can increase the temperature of the full capacity of the medium to be heated in the cooking device by the second preset temperature K2. The second preset temperature K2 is equal to the sum of the first preset variable X and the second preset variable A, that is, the second preset temperature K2 is (X+A) degrees Celsius, and the value range of A is greater than or equal to 1 degree Celsius and less than or equal to 5 degrees Celsius. Specifically, the values ​​of the second power P2 and the first preset time t1 can be set according to actual conditions. For example, according to the actual amount of the medium to be heated in the cooking device, when the actual amount of the medium to be heated is less than the maximum capacity of the cooking device, the first preset time t1 can be shortened according to the ratio, but a sensor is required to detect the liquid level of the medium to be heated. It can be understood that after heating with the first power P1 and the second power P2, if there is no actual boiling point restriction, the temperature of the medium to be heated can theoretically be (T+A) degrees Celsius. If the first preset time t1 is not shortened according to the liquid level of the medium to be heated, then after heating with the first power P1 and the second power P2, if there is no actual boiling point restriction, the temperature of the medium to be heated at a non-full capacity will theoretically be higher than (T+A) degrees Celsius.

[0046] For example, when the boiling point temperature T of the medium to be heated memorized by the cooking device is 80 degrees Celsius, X is 5 degrees Celsius, and A is 2 degrees Celsius, the first preset temperature K1 is 75 degrees Celsius, the second preset temperature K2 is 7 degrees Celsius, and after heating with the first power P1 and the second power P2, the temperature of the medium to be heated is theoretically 82 degrees Celsius. On this basis, if the capacity of the medium to be heated in the cooking device is smaller, after heating with the first power P1 and the second power P2, the temperature of the medium to be heated can theoretically be greater than 82 degrees Celsius.

[0047] Step S13: acquiring a second current temperature of the medium to be heated after the medium to be heated is heated for a first preset time at the second power.

[0048] Specifically, after the heating is completed in the first preset time t1, the second current temperature T2 of the medium to be heated is obtained, wherein the second current temperature T2 may be greater than or equal to the sum of the first preset temperature K1 and the second preset temperature K2, that is, greater than or equal to (T+A) degrees Celsius; the second current temperature T2 may also be less than the sum of the first preset temperature K1 and the second preset temperature K2, that is, less than (T+A) degrees Celsius.

[0049] Step S14: in response to the second current temperature being less than the third preset temperature, the heating is terminated and the second current temperature is recorded as the actual boiling point temperature of the medium to be heated at the local location; wherein the third preset temperature is the sum of the first preset temperature and the second preset temperature.

[0050] Specifically, the third preset temperature K3 is the sum of the first preset temperature K1 and the second preset temperature K2, that is, the third preset temperature K3 is (T+A) degrees Celsius. In fact, the temperature of the medium to be heated only rises to the second current temperature T2, and the second current temperature T2 is less than the third preset temperature K3, which means that the temperature of the medium to be heated cannot continue to rise and has reached the actual boiling point temperature of the local area. Therefore, the heating is terminated and the second current temperature T2 is recorded as the actual boiling point temperature of the medium to be heated at the local area.

[0051] For example, when the boiling point temperature T of the medium to be heated memorized by the cooking device is 80 degrees Celsius, X is 5 degrees Celsius, and A is 2 degrees Celsius, the third preset temperature K3 is 82 degrees Celsius. If the second current temperature T2 is 78 degrees Celsius or 80 degrees Celsius, it means that the medium to be heated will no longer rise after 78 degrees Celsius or 80 degrees Celsius, and 78 degrees Celsius or 80 degrees Celsius is the actual boiling point temperature in the local area.

[0052] Step S15: updating the local boiling point temperature of the medium to be heated memorized by the cooking device to the actual local boiling point temperature of the medium to be heated.

[0053] By updating the boiling point temperature T of the medium to be heated memorized by the cooking device to the actual boiling point temperature of the medium to be heated locally, it is convenient for the next heating, such as boiling water, to ensure that the water is boiled or prevent boiling.

[0054] See also Figure 1 and Figure 3 , Figure 3 A flow chart of another embodiment of the cooking device heating control method provided in the present application; different from step S14, the cooking device heating control method also includes step S34: in response to the second current temperature being greater than or equal to the third preset temperature, redetermining the actual boiling point temperature of the medium to be heated locally.

[0055] Specifically, when the second current temperature T2 is greater than or equal to the third preset temperature K3, it means that the local actual boiling point temperature is greater than the boiling point temperature T of the medium to be heated memorized by the cooking device, and the current boiling point temperature T of the medium to be heated memorized by the cooking device is wrong. Therefore, it is necessary to re-determine the actual boiling point temperature of the medium to be heated to ensure that the user can reach the actual boiling point temperature of the medium to be heated in subsequent use to prevent the water from not boiling.

[0056] For example, when the current boiling point temperature is 80 degrees Celsius, X is 5 degrees Celsius, and A is 2 degrees Celsius, when the second current temperature T2 is 83 degrees Celsius, it means that the current boiling point temperature (80 degrees Celsius) memorized by the cooking device is wrong, and the actual boiling point temperature is at least 83 degrees Celsius.

[0057] See also Figure 4 , is a flow chart of an embodiment of the cooking method for re-determining the actual boiling point temperature of the medium to be heated at the local place provided by the application. In one embodiment, the step of re-determining the actual boiling point temperature of the medium to be heated at the local place includes:

[0058] Step S41: obtaining a change in the second current temperature over time;

[0059] Step S42: In response to the second current temperature not changing within the second preset time range, the heating is terminated and the second current temperature is recorded as the actual boiling point temperature of the medium to be heated.

[0060] This method is aimed at the case where the capacity of the medium to be heated in the cooking device is small. Specifically, the heat generated by heating the medium to be heated using the second power P2 for the first preset time t1 can increase the temperature of the medium to be heated in the cooking device with a full capacity by the second preset temperature K2, wherein the value range of the second preset temperature K2 is (X+1) degrees Celsius to (X+5) degrees Celsius. Then, in the case where the capacity of the medium to be heated in the cooking device is small, the heat generated by heating the medium to be heated using the second power P2 for the first preset time t1 can increase the temperature of the medium to be heated in the cooking device with a small capacity by much more than the second preset temperature K2, and the heat generated by heating the medium to be heated using the second power P2 for the first preset time t1 can increase the temperature of the medium to be heated in the cooking device with a small capacity to the actual boiling point temperature of the local area. Therefore, when the second current temperature T2 does not change within the second preset time t2, it means that the medium to be heated has been heated to the actual boiling point temperature of the local area, and the second current temperature T2 is determined as the actual boiling point temperature of the medium to be heated in the local area. It can be understood that the second preset time t2 satisfies the plateau end condition, wherein the second preset time t2 is less than the first preset time t1.

[0061] For example, the current boiling point temperature is 80 degrees Celsius, X is 5 degrees Celsius, A is 2 degrees Celsius, the first preset time t1 is set to 10 seconds, and the second preset time t2 is set to 5 seconds. When the capacity of the medium to be heated in the cooking device is small, the second power P2 is used for heating for 10 seconds. In theory, the second preset temperature K2 can increase the temperature of the medium to be heated by 20 degrees Celsius, that is, in theory, the temperature of the medium to be heated can be increased to 95 degrees Celsius. In the actual heating process using the second power P2, if the second current temperature T2 of the medium to be heated remains unchanged at 85 degrees Celsius within 5 seconds, for example, when the medium to be heated is heated at the second power P2 for 4 seconds, the second current temperature T2 of the medium to be heated rises to 85 degrees and remains for 6 seconds, then 85 degrees Celsius is determined to be the actual boiling point temperature of the medium to be heated.

[0062] In another embodiment, see Figure 5 , which is a flow chart of another embodiment of the cooking method for re-determining the actual boiling point temperature of the medium to be heated at a local location provided by the present application, wherein the step of re-determining the actual boiling point temperature of the medium to be heated at a local location comprises:

[0063] Step S51: reheating the medium to be heated at the second power for a first preset time.

[0064] Specifically, at the second current temperature T2, the second power P2 is used again to heat the heating medium for the first preset time t1.

[0065] Step S52: obtaining a third current temperature of the medium to be heated after the medium to be heated is heated again for a first preset time at the second power.

[0066] The third current temperature T3 may be greater than or equal to the sum of the second current temperature T2 and the second preset temperature K2, and the third current temperature may also be less than the sum of the second current temperature T2 and the second preset temperature K2.

[0067] Step S53: In response to the third current temperature being less than the fourth preset temperature, the heating is terminated and the third current temperature is recorded as the actual boiling point temperature of the medium to be heated locally, wherein the fourth preset temperature is the sum of the second current temperature and the second preset temperature.

[0068] Specifically, the fourth preset temperature K4 is the sum of the second current temperature T2 and the second preset temperature K2, and the fourth preset temperature K4 is (T+X+2A) degrees Celsius, but in fact the temperature of the medium to be heated only rises to the third current temperature T3, and the third current temperature T3 is less than the fourth preset temperature K4, which means that the temperature of the medium to be heated cannot continue to rise and has reached the local actual boiling point temperature. The local actual boiling point temperature of the cooking device has been corrected, and the heating is ended and the third current temperature T3 is recorded as the local actual boiling point temperature of the medium to be heated.

[0069] For example, when the current boiling point temperature is 80 degrees Celsius, X is 5 degrees Celsius, and A is 2 degrees Celsius, the fourth preset temperature K4 is 89 degrees Celsius. If the third current temperature T3 is 87 degrees Celsius, it means that the temperature of the medium to be heated cannot exceed 87 degrees. The heating is terminated and the third current temperature T3 is recorded as the actual boiling point of the medium to be heated locally.

[0070] It can be understood that after steps S51-S52, if the third current temperature is still greater than or equal to the fourth preset temperature, the cooking device can perform steps S51-S52 again on the medium to be heated until the third current temperature T3 of the medium to be heated is less than the fourth preset temperature K4, then the heating is terminated and the third current temperature T3 is recorded as the actual boiling point temperature of the medium to be heated locally.

[0071] See also Figure 6 , is a flow chart of another embodiment of the cooking method for re-determining the actual boiling point temperature of the medium to be heated at a local location provided by the present application. In one embodiment, the step of re-determining the actual boiling point temperature of the medium to be heated at a local location includes:

[0072] Step S61: adopting a heating mode to heat the medium to be heated to a fifth preset temperature at a first power, wherein the fifth preset temperature is 100 degrees Celsius minus a first preset variable.

[0073] Specifically, the fifth preset temperature K5 is 100 degrees Celsius minus the first preset variable X. When X is 5 degrees Celsius, the fifth preset temperature K5 is 95 degrees Celsius. In this step, it is equivalent to assigning the boiling point temperature T of the medium to be heated memorized by the cooking device to 100 degrees Celsius, that is, the boiling point of water under standard atmospheric pressure.

[0074] Step S62: reheating the medium to be heated at the second power for a first preset time.

[0075] Specifically, the heat generated by heating the medium to be heated for the first preset time t1 using the second power P2 can raise the temperature of the medium to be heated in the cooking device with a full capacity by a second preset temperature K2.

[0076] Step S63: acquiring a fourth current temperature of the medium to be heated after the medium to be heated is heated again at the second power for a first preset time.

[0077] Step S64: end the heating and record the fourth current temperature as the actual boiling point temperature of the medium to be heated at the local location.

[0078] Specifically, since the fourth current temperature T4 cannot be greater than 100 degrees Celsius, the value of the fourth current temperature T4 is determined to be the actual boiling point temperature of the medium to be heated at the local location.

[0079] For example, if the fifth preset temperature K5 is 95 degrees Celsius, when the fourth current temperature T4 of the medium to be heated is 97 degrees Celsius, it means that the fourth current temperature of the medium to be heated will not rise after reaching 97 degrees Celsius, and the value of the fourth current temperature T4 is determined to be the actual boiling point temperature of the medium to be heated at the local temperature.

[0080] It is understandable that the actual boiling point temperature of the medium to be heated cannot be greater than 100 degrees Celsius. In this embodiment, by setting the boiling point temperature of the cooking device to 100 degrees Celsius, the temperature of the medium to be heated can definitely rise to the actual boiling point temperature of the local area, and then the heating is terminated and the current temperature is recorded as the actual boiling point temperature of the medium to be heated in the local area. In this embodiment, the boiling point temperature of the cooking device only needs to be calibrated once to obtain the actual boiling point temperature of the medium to be heated in the local area.

[0081] See also Figure 7 , is a schematic diagram of a cooking process provided by the present application using a heating mode to heat a medium to be heated to a fifth preset temperature at a first power; in one embodiment, the step of using a heating mode to heat a medium to be heated to a fifth preset temperature K5 at a first power P1 includes:

[0082] Step S71: obtaining a change in the fifth current temperature over time;

[0083] Step S72: in response to the fifth current temperature of the medium to be heated not changing within the second preset time range and being lower than the fifth preset temperature, the heating is terminated and the fifth current temperature is recorded as the actual boiling point temperature of the medium to be heated at the local location.

[0084] For example, the fifth preset temperature K5 is 95 degrees Celsius, and during the actual heating process, the fifth current temperature T5 of the medium to be heated stops rising after reaching 90 degrees Celsius, and does not change within the second preset time t2, which means that the medium to be heated reaches the actual boiling point temperature of the local area. Therefore, the heating is terminated and the fifth current temperature T5 is recorded as the actual boiling point temperature of the medium to be heated at the local area. Among them, the second preset time t2 meets the plateau end condition, and the second preset time t2 is less than the first preset time t1.

[0085] In addition, this method is also applicable to the case where the actual boiling point temperature of the medium to be heated locally is less than the first preset temperature T1. For example, the boiling point temperature T of the medium to be heated memorized by the cooking device is 90 degrees, X is 5 degrees Celsius, and the first preset temperature K1 is 85 degrees. If the actual boiling point temperature of the medium to be heated locally is 80 degrees Celsius, then in step S11, in which the heating mode is used to heat the medium to be heated to the first preset temperature K1 at the first power P1, the actual temperature of the medium to be heated cannot reach the first preset temperature K1 (85 degrees Celsius). Since the actual temperature of the medium to be heated is maintained at 80 degrees Celsius within the second preset time t2, it can be determined that 80 degrees Celsius is the actual boiling point temperature of the medium to be heated locally.

[0086] The heating control method for the cooking device provided in the above-mentioned embodiment can realize the adaptive update of the boiling point of the cooking device at high altitudes. When there is a boiling point memory error in the cooking device, the second power is used to reheat the heating medium until the temperature of the heating medium reaches the actual local boiling point, or the boiling point temperature of the cooking device is directly assigned to 100 degrees Celsius to initialize the heating process, thereby correcting the actual local boiling point temperature of the heating medium to prevent the water from not boiling due to the memorized boiling point temperature being lower than the actual boiling point temperature, or the water from boiling due to the memorized boiling point temperature being higher than the actual boiling point temperature.

[0087] See also Figure 8 , is a structural diagram of an embodiment of a cooking device provided in the present application. The cooking device 100 provided in the present application includes a first heating module 10, a second heating module 20, a temperature measurement module 30, a boiling point determination module 40 and a data update module 50.

[0088] The first heating module 10 is used to heat the medium to be heated to a first preset temperature K1 at a first power P1, wherein the first preset temperature K1 is equal to the boiling point temperature T of the medium to be heated memorized by the cooking device minus the first preset variable X. Specifically, before the cooking device 100 in the present application heats the medium to be heated to the boiling point temperature T of the medium to be heated memorized by the cooking device 100, the first heating module 10 is first used to heat the medium to be heated to the first preset temperature K1 in a heating mode of the first power P1, wherein the first power P1 can be the full power or a higher power of the cooking device 100, and the first preset temperature K1 is (TX).

[0089] The second heating module 20 is used to heat the medium to be heated at the second power P2 for the first preset time t1. The heat generated within the first preset time t1 causes the medium to be heated to rise to the second preset temperature K2, wherein the second power P2 is less than the first power P1, and the second preset temperature K2 is equal to the sum of the first preset variable X and the second preset variable A. Specifically, when the temperature of the medium to be heated rises to the first preset temperature K1, the cooking device 100 adjusts the power to heat the medium to be heated, and the second heating module 20 uses the second power P2 with a lower power to maintain the heating of the medium to be heated for the first preset time t1, so as to prevent the boiling point temperature T of the medium to be heated memorized by the cooking device 100 from being correctly memorized. If the first power P1 is used for heating, it will cause water splashing. Specifically, the values ​​of the second power P2 and the first preset time t1 can be set according to actual conditions.

[0090] The temperature measuring module 30 is used to obtain the second current temperature T2 of the medium to be heated after the medium to be heated is heated for the first preset time t1 at the second power P2. Specifically, after the heating is completed for the first preset time t1, the temperature measuring module 30 obtains the second current temperature T2 of the medium to be heated, wherein the second current temperature T2 may be greater than or equal to the sum of the first preset temperature K1 and the second preset temperature K2, that is, greater than or equal to (T+A) degrees Celsius; the second current temperature T2 may also be less than the sum of the first preset temperature K1 and the second preset temperature K2, that is, less than (T+A) degrees Celsius.

[0091] The boiling point determination module 40 is used to terminate the heating and record the second current temperature T2 as the actual boiling point temperature of the medium to be heated locally in response to the second current temperature T2 being less than the third preset temperature K3; wherein the third preset temperature K3 is the sum of the first preset temperature K1 and the second preset temperature K2. Specifically, the third preset temperature K3 is the sum of the first preset temperature K1 and the second preset temperature K2, that is, the third preset temperature K3 is (T+A) degrees Celsius. In fact, the temperature of the medium to be heated only rises to the second current temperature T2, and the second current temperature T2 is less than the third preset temperature K3, which means that the temperature of the medium to be heated cannot continue to rise and has reached the actual boiling point temperature locally. The boiling point determination module 40 records the second current temperature T2 as the actual boiling point temperature of the medium to be heated locally. In addition, when the second current temperature T2 is greater than or equal to the third preset temperature K3, it means that the local actual boiling point temperature is greater than the boiling point temperature T of the medium to be heated memorized by the cooking device, and the current boiling point temperature T of the medium to be heated memorized by the boiling point determination module 40 is wrong. Therefore, it is necessary to re-determine the actual boiling point temperature of the medium to be heated to ensure that the user can reach the actual boiling point temperature of the medium to be heated in subsequent use to prevent the water from not boiling.

[0092] The data updating module 50 is used to update the boiling point temperature T of the medium to be heated memorized by the cooking device to the actual boiling point temperature of the medium to be heated in the local area. Specifically, the data updating module 50 updates the boiling point temperature T of the medium to be heated memorized by the cooking device 100 to the actual boiling point temperature of the medium to be heated in the local area, so as to facilitate the next heating, such as boiling water, to ensure that the water is boiled or prevent boiling water.

[0093] Specifically, the cooking device 100 provided in the present application can be an electric kettle, a soymilk maker, a health pot, and an electric heating product applied to the heating control method in the present application, so as to achieve the purpose of updating and correcting the boiling point temperature of the medium to be heated, which is not limited here. Accordingly, the medium to be heated in the present application can be liquids such as water, soymilk, and juice.

[0094] See also Fig. 9 , is a schematic diagram of the structure of an embodiment of an electronic device provided in the present application, the electronic device includes a memory 202 and a processor 201, a memory 202 and a control circuit 203 connected to each other.

[0095] The memory 202 is used to store program instructions for implementing any one of the above methods.

[0096] The processor 201 is used to execute program instructions stored in the memory 202 .

[0097] The control circuit 203 is responsive to the execution of program instructions issued by the processor 201 .

[0098] The processor 201 may also be referred to as a CPU (Central Processing Unit). The processor 201 may be an integrated circuit chip having signal processing capabilities. The processor 201 may also be a general-purpose processor, a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field programmable gate array (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components. The general-purpose processor may be a microprocessor or the processor may also be any conventional processor, etc.

[0099] The memory 202 can be a memory stick, a TF card, etc., which can store all the information in the electronic device of the device, including the input raw data, computer programs, intermediate operation results and final operation results are all stored in the memory. It stores and retrieves information according to the location specified by the controller. With the memory, the electronic device has a memory function to ensure normal operation. The memory of the electronic device can be divided into main memory (internal memory) and auxiliary memory (external memory) according to its use, and there is also a classification method of dividing it into external memory and internal memory. External memory is usually a magnetic medium or an optical disk, etc., which can store information for a long time. Memory refers to the storage component on the motherboard, which is used to store the data and programs currently being executed, but is only used to temporarily store programs and data. If the power is turned off or the power is cut off, the data will be lost.

[0100] In the several embodiments provided in the present 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 schematic. For example, the division of modules or units is only a logical function division. 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. Another point is that the mutual coupling or direct coupling or communication connection shown or discussed can be through some interfaces, indirect coupling or communication connection of devices or units, which can be electrical, mechanical or other forms.

[0101] 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.

[0102] 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.

[0103] If the integrated unit is implemented in the form of a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present application, 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, which is stored in a storage medium and includes several instructions for a computer device (which can be a personal computer, a system server, or a network device, etc.) or a processor to execute all or part of the steps of the various implementation methods of the present application.

[0104] See also Fig.10 , which is a schematic diagram of the structure of the computer-readable storage medium provided by the present application. The storage medium of the present application stores a program file 204 that can implement all the above methods, wherein the program file 204 can be stored in the above storage medium in the form of a software product, including a number of instructions to enable a computer device (which can be a personal computer, a server, or a network device, etc.) or a processor (processor) to execute all or part of the steps of each implementation method of the present application. The aforementioned storage device includes: various media that can store program codes, such as a USB flash drive, a mobile hard disk, a read-only memory (ROM, Read-Only Memory), a random access memory (RAM, Random Access Memory), a magnetic disk or an optical disk, or a terminal device such as a computer, a server, a mobile phone, and a tablet.

[0105] The above are only implementation modes of the present invention, and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A heating control method for a cooking device, It is characterized in that include: Adopting a heating mode to heat the medium to be heated to a first preset temperature at a first power, wherein the first preset temperature is equal to the boiling point temperature of the medium to be heated memorized by the cooking device minus a first preset variable; The medium to be heated is heated for a first preset time at a second power, and the heat generated within the first preset time causes the medium to be heated to a second preset temperature, wherein the second power is less than the first power, and the second preset temperature is equal to the sum of the first preset variable and the second preset variable; acquiring a second current temperature of the medium to be heated after the medium to be heated is heated for the first preset time at the second power; In response to the second current temperature being less than a third preset temperature, the heating is terminated and the second current temperature is recorded as the actual boiling point temperature of the medium to be heated at the local location; wherein the third preset temperature is the sum of the first preset temperature and the second preset temperature; The local boiling point temperature of the medium to be heated memorized by the cooking device is updated to the actual local boiling point temperature of the medium to be heated.

2. The method according to claim 1, It is characterized in that The method further comprises: In response to the second current temperature being greater than or equal to the third preset temperature, the actual local boiling point temperature of the medium to be heated is re-determined.

3. The method according to claim 2, It is characterized in that The step of re-determining the actual local boiling point temperature of the medium to be heated comprises: Obtaining a change in the second current temperature over time; In response to the second current temperature not changing within the second preset time range, the heating is terminated and the second current temperature is recorded as the actual boiling point temperature of the medium to be heated at the local location.

4. The method according to claim 2, It is characterized in that The step of re-determining the actual local boiling point temperature of the medium to be heated comprises: heating the medium to be heated again at the second power for the first preset time; acquiring a third current temperature of the medium to be heated after the medium to be heated is heated again for a first preset time at the second power; In response to the third current temperature being less than a fourth preset temperature, heating is terminated and the third current temperature is recorded as the actual boiling point temperature of the medium to be heated locally, wherein the fourth preset temperature is the sum of the second current temperature and the second preset temperature.

5. The method according to claim 2, It is characterized in that The step of re-determining the actual local boiling point temperature of the medium to be heated comprises: Adopting a heating mode to heat the medium to be heated to a fifth preset temperature at the first power, wherein the fifth preset temperature is 100 degrees Celsius minus the first preset variable; heating the medium to be heated again at a second power for a first preset time; acquiring a fourth current temperature of the medium to be heated after the medium to be heated is heated again for the first preset time at the second power; The heating is terminated and the fourth current temperature is recorded as the actual local boiling point temperature of the medium to be heated.

6. The method according to claim 5, It is characterized in that The step of heating the medium to be heated to the fifth preset temperature at the first power using the heating mode comprises: Get the change of the fifth current temperature over time; In response to the fifth current temperature of the medium to be heated not changing within the second preset time range and being lower than the fifth preset temperature, heating is terminated and the fifth current temperature is recorded as the actual boiling point temperature of the medium to be heated locally.

7. The method according to claim 1, It is characterized in that The heat generated within the first preset time is sufficient to raise the temperature of the medium to be heated of the maximum capacity of the cooking device by the second preset temperature; wherein the step of heating the medium to be heated at the second power for the first preset time comprises: Obtaining the actual amount of the medium to be heated; In response to the actual amount of the medium to be heated being less than the maximum capacity of the cooking device, the first preset time is shortened according to the actual amount of the medium to be heated.

8. The method according to claim 1, It is characterized in that The first preset variable is greater than or equal to 1 degree Celsius and less than 10 degrees Celsius; the second preset variable is greater than or equal to 1 degree Celsius and less than 5 degrees Celsius; the value range of the first preset time is 1 second-120 seconds.

9. A cooking device, It is characterized in that include: A first heating module, used for heating the medium to be heated to a first preset temperature at a first power, wherein the first preset temperature is equal to the boiling point temperature of the medium to be heated memorized by the cooking device minus a first preset variable; a second heating module, used for heating the medium to be heated at a second power for a first preset time, the heat generated within the first preset time causing the medium to be heated to rise to a second preset temperature, wherein the second power is less than the first power, and the second preset temperature is equal to the sum of the first preset variable and the second preset variable; a temperature measuring module, configured to obtain a second current temperature of the medium to be heated after the medium to be heated is heated for the first preset time at the second power; A boiling point determination module, configured to terminate heating and record the second current temperature as the actual boiling point temperature of the medium to be heated at a local location in response to the second current temperature being less than a third preset temperature; wherein the third preset temperature is the sum of the first preset temperature and the second preset temperature; The data updating module is used to update the boiling point temperature of the medium to be heated memorized by the cooking device to the actual boiling point temperature of the medium to be heated in the local area.

10. An electronic device, It is characterized in that The method comprises a processor, a memory and a control circuit, wherein the processor is coupled to the memory and the control circuit respectively, and when working, the processor controls itself, the memory and the control circuit to implement the method as claimed in any one of claims 1 to 8.

11. A computer readable medium, It is characterized in that The computer-readable medium stores a program file, and the program file can be executed to implement the method according to any one of claims 1 to 8.

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