A cooking appliance control method, control device, and storage medium

Abstract

This invention belongs to the field of kitchen appliance technology and discloses a cooking appliance control method, control device, and storage medium. The method includes: acquiring a first temperature detected by a probe; comparing the first temperature with a preset temperature to obtain a comparison result; and adjusting the operating parameters of the heating platform according to the comparison result. By installing a temperature detection device inside the cooking appliance, including a probe extending into the container, the temperature inside the cooking appliance is monitored in real time. The control device is communicatively connected to the temperature detection device to acquire the first temperature detected by the probe, compare the first temperature with the preset temperature, and adjust the operating parameters of the heating platform according to the comparison result. When the first temperature is lower than the preset temperature, the operating parameters of the heating platform are increased, thereby achieving precise temperature control of the cooking appliance and accelerating the fermentation of food.

Description

Technical Field

[0001] This invention relates to the technical field of kitchen appliances, and more particularly to a cooking appliance control method, control device, and storage medium. Background Technology

[0002] Fermentation technology has now developed into an engineering discipline and an independent industry, encompassing food fermentation (such as yogurt, cheese, bread, pickled vegetables, fermented black beans, fermented bean curd, fermented fish and meat, etc.), brewing (such as beer, baijiu, huangjiu, wine and other alcoholic beverages, as well as brewed condiments such as soy sauce, sauce, vinegar, etc.), and modern fermentation industries (such as alcohol, lactic acid, acetone, butanol, etc.).

[0003] Fermentation is the process of breaking down complex organic compounds into simpler substances under the action of microorganisms, such as dough rising and yogurt making. During fermentation, microorganisms are greatly affected by the ambient temperature. Existing cooking appliances that perform fermentation can only display the temperature inside the appliance and require manual control of the heat. When users notice the temperature rising and stop heating, it is very likely that the appliance has already overheated in some areas, killing the microorganisms inside and thus failing to achieve a good fermentation effect.

[0004] The above content is only used to help understand the technical solution of the present invention and does not represent an admission that the above content is prior art. Summary of the Invention

[0005] The main objective of this invention is to provide a cooking appliance control method, control device, and storage medium, aiming to solve the technical problem that the existing technology cannot achieve precise temperature control within the cooking appliance.

[0006] To achieve the above objectives, the present invention provides a cooking appliance control method, characterized in that the cooking appliance includes a container, a heating platform, a temperature detection device, and a control device; the container is used to hold food; the heating platform is for placing the container; the temperature detection device has a probe extending into the container to detect the temperature inside the container; and the control device is communicatively connected to the temperature detection device. The method includes the following steps:

[0007] Obtain the first temperature detected by the probe;

[0008] The first temperature is compared with the preset temperature to obtain the comparison result;

[0009] The operating parameters of the heating platform are adjusted based on the comparison results.

[0010] Preferably, the step of adjusting the operating parameters of the heating platform based on the comparison result includes:

[0011] When the first temperature is lower than the preset temperature, the operating parameters of the heating platform are increased;

[0012] When the first temperature is greater than the preset temperature, the operating parameters of the heating platform are reduced.

[0013] Preferably, the operating parameters include: the heating power of the heating platform, and / or the proportion of heating time for intermittent heating.

[0014] Preferably, after the step of adjusting the operating parameters of the heating platform based on the comparison result, the method further includes:

[0015] Detect the running time of the heating platform;

[0016] When the running time reaches the preset value, a prompt message will be output.

[0017] Preferably, the step of adjusting the operating parameters of the heating platform based on the comparison result includes:

[0018] The adjustment parameters of the heating platform are determined based on the comparison results;

[0019] Obtain the ambient temperature;

[0020] Compare the difference between the ambient temperature and the preset temperature;

[0021] The adjustment parameters of the heating platform are adjusted based on the difference.

[0022] Preferably, after the step of obtaining the first temperature detected by the probe, the method further includes the following steps:

[0023] Identify the ingredients inside the container;

[0024] Set the preset temperature based on the fermentation temperature of the identified ingredients.

[0025] Preferably, the step of setting the preset temperature based on the fermentation temperature of the ingredients in the container includes:

[0026] When the ingredient is identified as dough, the preset temperature is set to 30℃~40℃;

[0027] When the ingredient is identified as yogurt, the preset temperature is set to 35℃~45℃.

[0028] Preferably, after the step of obtaining the first temperature detected by the probe, the method further includes the following steps:

[0029] Position the center point of the food inside the container;

[0030] The first temperature is adjusted based on the center point of the food inside the container.

[0031] Preferably, the step of locating the center point of the food inside the container includes:

[0032] Determine whether the identified food ingredient is solid or liquid;

[0033] When the food ingredient is identified as a liquid, the center point of the food ingredient in the container is located based on the liquid level of the liquid ingredient.

[0034] Preferably, the cooking appliance further includes a push plate that can move from the top of the container toward the bottom of the container, and the step of positioning the center point of the ingredients inside the container further includes:

[0035] When the food ingredient is identified as a solid food ingredient, the pusher plate is controlled to move towards the bottom of the container, and the center point of the food ingredient inside the container is located according to the height of the solid food ingredient.

[0036] Preferably, the step of correcting the first temperature based on the center point of the food inside the container includes:

[0037] Determine the positional relationship between the center point of the food ingredient and the probe head;

[0038] The first temperature is corrected based on the positional relationship between the center point of the food ingredient and the probe.

[0039] Preferably, the step of correcting the first temperature based on the distance between the probe and the center point of the food ingredient and the operating parameters of the heating platform includes:

[0040] The distance between the probe and the center point of the food ingredient determines whether the probe has entered the food ingredient;

[0041] When the probe is inserted into the food, the first temperature is corrected according to the first correction coefficient;

[0042] When the probe does not extend into the food, the first temperature is corrected according to the second correction factor, and then the first temperature is corrected according to the first correction factor.

[0043] Preferably, the step of adjusting the operating parameters of the heating platform based on the comparison result includes:

[0044] The adjustment parameters of the heating platform are determined based on the comparison results;

[0045] The weight of the food inside the container is calculated based on the height of the food inside the container;

[0046] The adjustment parameters of the heating platform are adjusted according to the weight of the food inside the container;

[0047] Adjust the operating parameters of the heating platform according to the adjustment parameters.

[0048] Furthermore, to achieve the above objectives, the present invention also proposes an electronic device comprising: a memory, a processor, and a cooking appliance control program stored in the memory and executable on the processor, the cooking appliance control program being configured to implement the steps of the cooking appliance control method as described above.

[0049] Furthermore, to achieve the above objectives, the present invention also proposes a storage medium storing a cooking appliance control program, which, when executed by a processor, implements the steps of the cooking appliance control method described above.

[0050] The technical solution of this invention involves installing a probe inside a cooking appliance to monitor the temperature inside the appliance in real time. The control device is communicatively connected to the temperature detection device, which includes a probe extending into the container to obtain a first temperature detected by the probe. The first temperature is compared with a preset temperature, and the operating parameters of the heating platform are adjusted according to the comparison result. When the first temperature is lower than the preset temperature, the operating parameters of the heating platform are increased, thereby achieving precise temperature control of the cooking appliance and accelerating the fermentation of the food. Attached Figure Description

[0051] Figure 1 This is a schematic diagram of the structure of an electronic device in the hardware operating environment involved in the embodiments of the present invention;

[0052] Figure 2 This is a three-dimensional structural diagram of an embodiment of the cooking utensil of the present invention;

[0053] Figure 3 This is a flowchart illustrating the first embodiment of the cooking appliance control method of the present invention;

[0054] Figure 4 This is a flowchart illustrating the second embodiment of the cooking utensil control method of the present invention;

[0055] Figure 5 This is a flowchart illustrating the third embodiment of the cooking utensil control method of the present invention.

[0056] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0057] It should be understood that the specific embodiments described herein are for illustrative purposes only and are not intended to limit the scope of the invention.

[0058] Reference Figure 1 , Figure 1This is a schematic diagram of the structure of an electronic device in the hardware operating environment involved in the embodiments of the present invention.

[0059] like Figure 1 As shown, the electronic device may include: a processor 1001, such as a central processing unit (CPU), a communication bus 1002, a user interface 1003, a network interface 1004, and a memory 1005. The communication bus 1002 is used to enable communication between these components. The user interface 1003 may include a display screen or an input unit such as a keyboard; optionally, the user interface 1003 may also include a standard wired interface or a wireless interface. The network interface 1004 may optionally include a standard wired interface or a wireless interface (such as a Wi-Fi interface). The memory 1005 may be a high-speed random access memory (RAM) or a stable non-volatile memory (NVM), such as a disk drive. The memory 1005 may also optionally be a storage device independent of the aforementioned processor 1001.

[0060] Those skilled in the art will understand that Figure 1 The structure shown does not constitute a limitation on the electronic device and may include more or fewer components than shown, or combine certain components, or have different component arrangements.

[0061] like Figure 1 As shown, the memory 1005, which serves as a storage medium, may include an operating system, a network communication module, a user interface module, and a cooking appliance control program.

[0062] exist Figure 1 In the electronic device shown, the network interface 1004 is mainly used for data communication with the network server; the user interface 1003 is mainly used for data interaction with the user; the processor 1001 and the memory 1005 in the electronic device of the present invention can be set in the control device. The electronic device calls the cooking appliance control program stored in the memory 1005 through the processor 1001 and executes the cooking appliance control method provided in the embodiment of the present invention.

[0063] Fermentation technology has now developed into an engineering discipline and an independent industry, encompassing food fermentation (such as yogurt, cheese, bread, pickled vegetables, fermented black beans, fermented bean curd, fermented fish and meat, etc.), brewing (such as beer, baijiu, huangjiu, wine and other alcoholic beverages, as well as brewed condiments such as soy sauce, sauce, vinegar, etc.), and modern fermentation industries (such as alcohol, lactic acid, acetone, butanol, etc.).

[0064] Fermentation is the process of breaking down complex organic compounds into simpler substances under the action of microorganisms, such as dough rising and yogurt making. During fermentation, microorganisms are greatly affected by the ambient temperature. Existing cooking appliances that perform fermentation can only display the temperature inside the appliance and require manual control of the heat. When users notice the temperature rising and stop heating, it is very likely that the appliance has already overheated in some areas, killing the microorganisms inside and thus failing to achieve a good fermentation effect.

[0065] Based on this, this invention provides a cooking appliance control method. The cooking appliance 100 includes a container 10, a heating platform 20, a temperature detection device 30, and a control device. The container 10 is used to hold food ingredients, and the heating platform 20 is used to hold the container 10. The temperature detection device 30 includes a probe for detecting the temperature inside the container. The heating platform 20 can be an induction cooker, an infrared cooker (ceramic cooker), an electric stove, a gas stove, an oven, a steamer, etc. The heating platform 20 can receive temperature signals from the temperature detection device and adjust its heating power according to the temperature signals. The temperature signal includes at least the information of the measured temperature or temperature change; in addition to temperature information or temperature change information, it may also include other necessary information, such as the identification number of the temperature detection device 30, air pressure, or information about user operation via the temperature detection device 30.

[0066] Reference Figure 2 and Figure 3 , Figure 2 This is a three-dimensional structural diagram of an embodiment of the cooking utensil of the present invention;

[0067] Figure 3 This is a flowchart illustrating the first embodiment of a cooking appliance control method according to the present invention.

[0068] In this embodiment, the cooking appliance control method includes the following steps:

[0069] Step S10: Obtain the first temperature detected by the probe;

[0070] It should be noted that the temperature refers to the real-time temperature inside the container. In some embodiments, in order to control the temperature of the food more accurately, the first temperature can be corrected so that it can reflect the core temperature of the food inside the container, thereby preventing the temperature of the food from being over-adjusted when the operating parameters of the heating platform are adjusted.

[0071] Step S20: Compare the first temperature with the preset temperature to obtain the comparison result;

[0072] It is understandable that the preset temperature can be any temperature set by the user. Alternatively, a recognition device can be installed inside the container to identify the food inside. If the detected food is steak and water, it's understood that the user wants a sous-vide steak, and the preset temperature range could be 50℃ to 80℃. In some embodiments, the cooking appliance can be set to a one-button fermentation mode. After recognizing that the user has pressed the fermentation button, the cooking appliance primarily ferments the food. When food is detected, the preset temperature is selected based on its fermentation temperature. For example, if the food is dough, the preset temperature is set to 30℃ to 40℃; if the food is yogurt, the preset temperature is set to 35℃ to 45℃, thus enhancing the fermentation effect. By comparing the first temperature with the preset temperature, it can be determined whether the temperature inside the container is higher or lower than the preset temperature, providing data support for subsequent adjustments to the heating platform's operating parameters.

[0073] Step S30: Adjust the operating parameters of the heating platform according to the comparison results.

[0074] Specifically, when the comparison result shows that the first temperature is less than the preset temperature, it means that the temperature of the food in the container has not reached the preset temperature. At this time, it is necessary to increase the operating parameters of the heating platform to raise the temperature inside the container. This can be done by adjusting the heating power of the heating platform, or by increasing the proportion of heating time in certain interval heating modes, in order to raise the temperature inside the container. No restrictions are imposed here.

[0075] This embodiment uses a probe installed inside the cooking appliance to monitor the temperature inside the appliance in real time. The control device is communicatively connected to the temperature detection device, which includes a probe extending into the container to obtain a first temperature detected by the probe. The first temperature is compared with a preset temperature, and the operating parameters of the heating platform are adjusted according to the comparison result. When the first temperature is lower than the preset temperature, the operating parameters of the heating platform are increased to raise the temperature inside the cooking appliance, thereby achieving precise temperature control of the cooking appliance and accelerating the fermentation of the food.

[0076] In order to ensure that the adjustment of the operating parameters of the heating platform can enable the food in the container to reach the preset temperature, step S30 includes the following steps:

[0077] Step S311: When the first temperature is lower than the preset temperature, increase the operating parameters of the heating platform;

[0078] When the first temperature is lower than the preset temperature, it indicates that the temperature of the food is lower than the preset temperature. At this time, it is necessary to raise the temperature of the food. Therefore, the operating parameters of the heating platform are increased to raise the temperature of the food.

[0079] It should be noted that the operating parameters include: the heating power of the heating platform, and / or the proportion of heating time for intermittent heating. The operating parameters can be the heating power of the heating platform, the proportion of heating time for intermittent heating, or a combination of the two, which is not limited here.

[0080] Step S312: When the first temperature is greater than the preset temperature, reduce the operating parameters of the heating platform.

[0081] When the first temperature is greater than the preset temperature, it indicates that the temperature of the food is greater than the preset temperature. At this time, it is necessary to cool down the food. Therefore, the operating parameters of the heating platform are reduced to cool down the food.

[0082] In this embodiment, the relationship between the food temperature and the preset temperature is determined based on the comparison results, and the operating parameters of the heating platform are adjusted accordingly, so that the adjustment of the operating parameters of the heating platform can make the food in the container reach the preset temperature.

[0083] It is understandable that the fermentation of ingredients has a time limit. For example, yogurt fermentation is generally best maintained for 8 hours. If it exceeds 8 hours, the yogurt may spoil. Therefore, to prevent users from forgetting, after step S30, the following steps are also included:

[0084] S40: Detect the running time of the heating platform;

[0085] S50: When the running time reaches the preset value, output a prompt message.

[0086] The preset values ​​here can be pre-set by the user, or the optimal fermentation time for the ingredient can be obtained from the database after the ingredient is detected. There are no restrictions here. The prompts can be voice prompts or flashing lights, etc. There are no restrictions here.

[0087] In this embodiment, by outputting a prompt message when the running time reaches a preset value, the user can be reminded that fermentation or heating is complete.

[0088] In order to ensure that the adjustment of the operating parameters of the heating platform can enable the food in the container to reach the preset temperature, step S30 includes the following steps:

[0089] Step S31: Determine the adjustment parameters of the heating platform based on the comparison results;

[0090] Specifically, when heating is required, the adjustment parameters can be increased by 1 kW to raise the heating parameters of the heating platform, or the heating time can be increased during intermittent heating, without any limitation.

[0091] Step S35: Obtain the ambient temperature;

[0092] It should be noted that the ambient temperature can be obtained through a network connection or by setting a temperature sensor on the outside of the container; no limitation is made here.

[0093] Step S36: Compare the difference between the ambient temperature and the preset temperature;

[0094] Understandably, when the difference between the ambient temperature and the preset temperature is different, the adjustment of the heating platform parameters will result in different temperature changes. For example, when the ambient temperature is 10°C lower than the preset temperature, increasing the heating power by 1 kW can raise the temperature by 3°C. However, when the ambient temperature is 30°C lower than the preset temperature, increasing the heating power by 1 kW can only raise the temperature by 2°C.

[0095] Step S37: Adjust the adjustment parameters of the heating platform according to the difference;

[0096] Specific adjustments can be made as follows: when the temperature difference is less than 10℃, the adjustment parameter is not adjusted; when the temperature difference is between 10℃ and 20℃, the adjustment parameter is adjusted to 1.1 to 1.5 times the original value; when the temperature difference is between 20℃ and 30℃, the adjustment parameter is adjusted to 1.4 to 1.8 times the original value. Of course, other adjustment methods are also possible, which are not limited here.

[0097] Step S34: Adjust the operating parameters of the heating platform according to the adjustment parameters.

[0098] Finally, the operating parameters of the heating platform are adjusted according to the adjustment parameters, so that the temperature of the food in the container can be adjusted to the preset temperature.

[0099] In this embodiment, considering the influence of ambient temperature on the temperature of the food inside the container, the adjustment parameters of the heating platform are adjusted according to the difference between the ambient temperature and the preset temperature, thereby eliminating the influence of ambient temperature on the temperature of the food inside the container, and ensuring that the adjustment of the operating parameters of the heating platform enables the food inside the container to reach the preset temperature.

[0100] refer to Figure 4 , Figure 4 This is a flowchart illustrating a second embodiment of a cooking appliance control method according to the present invention.

[0101] In order to enable the cooking appliance to ferment the ingredients, after step S10, the following steps are also included:

[0102] Step S08: Identify the ingredients inside the container;

[0103] Step S09: Set the preset temperature according to the fermentation temperature of the ingredients in the container.

[0104] Specifically, one approach is to install a camera inside the container to photograph the food inside, and then compare the images to identify the food. Another approach is to weigh the food inside the container to calculate its density and determine the type of food based on the density. These specific identification methods are existing technologies and will not be elaborated upon here.

[0105] In this embodiment, by identifying the ingredients in the container, a preset temperature is set according to the fermentation temperature of the ingredients in the container, thereby setting different preset temperatures according to different ingredients, so that the cooking utensils can achieve the best fermentation effect on the ingredients in the container.

[0106] Specifically, step S09 includes:

[0107] Step S091: When the ingredient is identified as dough, the preset temperature is set to 30℃~40℃;

[0108] Step S092: When the ingredient is identified as yogurt, the preset temperature is set to 35℃~45℃.

[0109] It is understandable that the optimal temperature for dough rising is between 30℃ and 40℃, and the optimal fermentation temperature for making yogurt is between 35℃ and 45℃. When the ingredient is identified as dough, setting the preset temperature to 30℃ to 40℃ will result in the best dough rising. When the ingredient is identified as yogurt, setting the preset temperature to 35℃ to 45℃ will result in the best yogurt making.

[0110] In this embodiment, after step S09, the cooking appliance control method further includes:

[0111] Step S11: Locate the center point of the ingredients inside the container;

[0112] Step S12: Adjust the first temperature according to the center point of the food in the container.

[0113] There are many ways to locate the center point of food inside a container. In some embodiments, the temperature detection device is mounted on the lid of the container. In this case, an infrared positioning device can be integrated with the temperature detection device. For liquid food, infrared rays are emitted into the container to measure the distance between the liquid food and the infrared positioning device, and then the height of the liquid food can be calculated. The height and position of the center point of the liquid food will then be naturally determined. Of course, in this embodiment, there is also a food identification device. When the food identification device is a camera device, a scale can be set inside the container so that the information can be read directly from the scale.

[0114] The temperature at the center of the food will not be the same as the temperature inside the container. In fact, the temperature at the center of the food is the true representative of its actual temperature. Therefore, in order to achieve precise temperature control of the food inside the container, the primary temperature needs to reflect the temperature at the center of the food.

[0115] It should be noted that in this embodiment, the position of the probe is fixed. For example, the probe can be set in the middle, upper part, or lower part of the container, and there is no limitation here. After detecting the distance between the food inside the container and the top of the container, it can be determined whether the probe is higher or lower than the center point of the food. For ease of understanding, in this embodiment, the probe is set in the middle or upper part of the container, and in this case, the position of the probe is higher than the center point of the food inside the container.

[0116] Specifically, the first step is to obtain the distance between the food inside the container and the top of the container. It's understood that the height inside the container is constant, and the corresponding volume for different heights is also constant. For example, if the container has a cross-section of 0.01 m² and a height of 0.3 m, and the probe is positioned in the middle of the container, at the center of the cross-section (0.15 m), then if the distance between the food inside the container and the top of the container is 0.1 m, it means the height of the food inside the container is 0.2 m, the height of the center point of the food is 0.1 m, and the distance between the probe and the center point of the food is 0.05 m. At this point, the heating power of the heating platform is obtained, the weight of the food is calculated based on its height, and the temperature detected by the probe is corrected based on the 0.05 m distance, so that the first temperature reading can display the temperature at the center point of the food.

[0117] A specific correction method could be based on the understanding that the temperature difference between the center temperature of the food and the corresponding distance is mainly affected by the heating power, the characteristics of the food itself, as well as its weight and volume. Therefore, heating power, weight, location, and type of food can be used as variables to conduct experiments on the food, thereby obtaining the center temperature of the food and the temperature at different distances from the center under different environments. The following is some experimental data for yogurt with a heating power of 3kW when the probe is higher than the center of the food:

[0118]

[0119] Correspondingly, there is also experimental data for a heating power of 2kW. The corresponding probe is below the center point of the food. The temperature distribution and the temperature difference at the corresponding distance can be obtained in the same way, which will not be shown here. When the distance between the food in the container and the top of the container is known, the volume of the food can be calculated, and thus the weight of the food can be calculated. Furthermore, it can be calculated whether the position of the probe is above or below the center point of the food, and the distance between the probe and the center point of the food. Then, based on the weight of the food, the heating parameters of the heating platform, and the distance between the probe and the center point of the food, the temperature difference between the position of the probe and the center point of the food is obtained. Then, the first temperature is added to this temperature difference, thereby correcting the first temperature to the temperature difference at the center point of the food.

[0120] Of course, in some embodiments, a function model can be directly performed based on the center point of the food and the heating power to obtain a model function, and then the first temperature can be corrected for distance based on the model function.

[0121] In addition, in some embodiments, a temperature distribution map under different environments can be established based on the food ingredients. Thus, by simply obtaining the temperature of the center point of the food ingredients and the temperature of the detection point, the temperature difference between the first temperature and the temperature at the center point of the food ingredients can be obtained, thereby correcting the first temperature.

[0122] Of course, in some embodiments, in order to make the first temperature more accurately represent the center temperature of the food, the probe can be positioned at the center of the container's cross-section and the probe can be moved around. After obtaining the distance between the food inside the container and the top of the container, the center point of the food is located, and then the probe is moved to the center of the food. For example, if the probe is calculated to be 0.05m above the center of the food, the probe is moved down by 0.05m, so that the temperature detected by the probe is the temperature at the center of the food.

[0123] This embodiment locates the center point of the food inside the container and corrects the first temperature based on the center point of the food inside the container, thereby correcting the first temperature to the temperature at the center of the food, preventing over-adjustment caused by inaccurate temperature judgment of the food.

[0124] Furthermore, in some embodiments, the temperature detection device is mounted on the lid of the container. In this case, an infrared positioning device can be integrated with the temperature detection device. For liquid food, infrared rays are emitted into the container to measure the distance between the container and the infrared positioning device, thereby calculating the height of the liquid food and obtaining the volume of the food inside the container. By identifying the food inside the container, the density of the food inside the container can be determined, thereby obtaining the weight of the food inside the container. The first temperature can then be corrected based on the weight and the operating parameters of the heating platform, further improving the accuracy of detecting the center temperature of the food.

[0125] Furthermore, the main function of step S11 is to obtain the center point position of the ingredient. Specifically, in order to obtain the center point position and volume of the ingredient more accurately, step S11 includes:

[0126] Step S111: Determine whether the identified food ingredient is a solid or liquid food ingredient;

[0127] Step S112: When the food ingredient is identified as a liquid food ingredient, the center point of the food ingredient in the container is located according to the liquid level height of the liquid food ingredient.

[0128] It is understandable that the cross-sectional area and height of the container are known. When liquid food is poured into the container, it will fill the bottom of the container due to its own fluidity. At this time, the distance between the liquid surface of the food and the top of the container can be obtained to know the height of the food. The center point of the food is the position of the container at half the height of the food. Thus, the center point of the food can be accurately located and the volume of the food can be calculated.

[0129] For example, if a container has a cross-sectional area of ​​0.01 m² and a height of 0.3 m, and the probe is positioned in the middle of the container, at the center of the cross-section (0.15 m high), then if the distance between the food inside the container and the top of the container is 0.1 m, it means the height of the food inside the container is 0.2 m, the height of the center point of the food is 0.1 m, the distance between the probe and the center point of the food is 0.05 m, and the volume of the food is 0.002 m³. 3 .

[0130] Furthermore, when the ingredients are solid, such as dough or fermented rice, because there are gaps between them and the container, and their poor fluidity prevents them from directly covering the gaps, the cooking utensil also includes a push plate that can move from the top of the container toward the bottom. Step S11 further includes:

[0131] Step S113: When the food ingredient is identified as a solid food ingredient, control the pusher plate to move towards the bottom of the container, and locate the center point of the food ingredient in the container according to the height of the solid food ingredient.

[0132] After flattening the solid food, the solid food is in the same state as the liquid food. Then, the distance between the side of the solid food away from the bottom of the container and the top of the container is measured as the distance between the food inside the container and the top of the container. This allows us to locate the center point and volume of the solid food.

[0133] In another embodiment, step S12 includes:

[0134] Step S121: Determine the positional relationship between the center point of the food ingredient and the probe head;

[0135] It is understandable that the positional relationship here can be divided into two parts: one part is the distance between the center point of the food and the position of the probe, and the other part is whether the position of the probe is inside the food. It is understandable that the distance between the probe and the top of the container is constant. After determining the center point of the food, both the height of the food and the distance between the food and the top of the container can be determined. At this time, the distance between the food and the top of the container is directly compared with the distance between the probe and the top of the container. If the distance between the food and the top of the container is greater than the distance between the probe and the top of the container, it can be determined that the probe has not entered the food. If the distance between the food and the top of the container is less than the distance between the probe and the top of the container, it can be determined that the probe has entered the food.

[0136] Step S122: Correct the first temperature based on the positional relationship between the center point of the food ingredient and the probe.

[0137] Here, the first temperature can be directly and simply corrected based on the distance between the center point of the food and the position of the probe. For example, if the position of the probe is 1 cm higher than the center point of the food, the temperature is increased by 0.1 degrees Celsius, thereby reducing the difference between the first temperature and the temperature at the center point of the food.

[0138] In this embodiment, the first temperature is corrected by the positional relationship between the center point of the food and the probe, thereby reducing the difference between the first temperature and the temperature at the center point of the food and enhancing the accuracy of the probe in detecting the temperature of the food.

[0139] Furthermore, the relationship between distance and temperature difference inside the container is different from the relationship between distance and temperature difference inside the food. Therefore, step S122 includes:

[0140] Step S123: When the probe is inserted into the food ingredient, the first temperature is corrected according to the first correction coefficient.

[0141] In this embodiment, a function model is performed based on the distance between the food and the top of the container and the heating power to obtain a model function. The relationship between the temperature of the center point of the food and the distance is obtained to obtain a first correction coefficient. Then, the first temperature is corrected according to the first correction coefficient so that it can reflect the center temperature of the food.

[0142] Step S124: When the probe does not extend into the food, the first temperature is corrected according to the second correction coefficient, and then the first temperature is corrected according to the first correction coefficient.

[0143] It is understandable that when the probe is not inserted into the food, it is inside the container. The coefficients of distance and temperature difference inside the food are different from those inside the container. Therefore, directly correcting the first temperature based on the first correction coefficient will not yield the temperature at the center of the food. Thus, the first temperature is first corrected based on the second correction coefficient to obtain the temperature of the food's surface. Then, the first temperature is corrected again based on the first correction coefficient to obtain the temperature at the center of the food.

[0144] In this embodiment, by determining whether the probe is located inside or outside the food, the first temperature is corrected differently depending on the situation, so that the first temperature can be accurately corrected to the temperature of the center of the food.

[0145] refer to Figure 5 , Figure 5 This is a flowchart illustrating a second embodiment of a cooking appliance control method according to the present invention.

[0146] It is understandable that adjusting the same heating parameters for ingredients of different weights—for example, simultaneously increasing the heating power by 2 kW for 3 kg and 1 kg of yogurt—will result in the 1 kg yogurt heating up by 18°C, while the 3 kg yogurt will only heat up by 6°C. Therefore, in order to ensure that adjusting the operating parameters of the heating platform allows the ingredients in the container to reach the preset temperature, and considering that the ingredients have already been shaped into a regular form in the preceding steps, step S30 includes the following steps:

[0147] Step S31: Determine the adjustment parameters of the heating platform based on the comparison results;

[0148] Specifically, when heating is required, the adjustment parameters can be increased by 1 kW to raise the heating parameters of the heating platform, or the heating time can be increased during intermittent heating, without any limitation.

[0149] Step S32: Calculate the weight of the ingredients in the container based on the height of the ingredients inside the container;

[0150] First, the previous steps have already identified the types of ingredients and determined their regular shapes. The method for obtaining the ingredient height has also been provided. When the water element is identified, its density is 1 g / cm³. 3 At this point, the volume of the ingredients can also be calculated, and the weight of the ingredients will naturally follow.

[0151] Step S33: Adjust the adjustment parameters of the heating platform according to the weight of the food in the container;

[0152] By adjusting the parameters of the heating platform according to the weight of the food in the container, the operating parameters of the heating platform can be adjusted so that the food in the container reaches a preset temperature. For example, the initial adjustment of the heating platform parameters is based on the premise of 1kg of food. For example, if the food in the container is 2kg, the heating power is increased by 1kW in step S31, and the adjustment parameters are corrected to 2kW in step S32. Of course, other adjustment methods are also possible and are not limited here.

[0153] Step S34: Adjust the operating parameters of the heating platform according to the adjustment parameters.

[0154] Finally, the operating parameters of the heating platform are adjusted according to the adjustment parameters, so that the temperature of the food in the container can be adjusted to the preset temperature.

[0155] In this embodiment, the weight of the food can be calculated based on the distance without adding a weighing device. The adjustment parameters of the heating platform can then be adjusted according to the weight of the food, improving the accuracy of the adjustment of the operating parameters of the heating platform and ensuring that the adjustment of the operating parameters of the heating platform enables the food in the container to reach the preset temperature.

[0156] Furthermore, embodiments of the present invention also propose a storage medium storing a cooking appliance control program, wherein when the cooking appliance control program is executed by a processor, it implements the steps of the cooking appliance control method described above.

[0157] The control device proposed in this embodiment of the invention includes: a memory, a processor, and a cooking appliance control program stored in the memory and executable on the processor. The cooking appliance control program is configured to implement the steps of the cooking appliance control method described above.

[0158] It should be understood that the above are merely illustrative examples and do not constitute any limitation on the technical solutions of the present invention. In specific applications, those skilled in the art can make settings as needed, and the present invention does not impose any restrictions on this.

[0159] It should be noted that the workflow described above is merely illustrative and does not limit the scope of protection of this invention. In practical applications, those skilled in the art can select some or all of the workflow to achieve the purpose of this embodiment according to actual needs, and no restrictions are imposed here.

[0160] In addition, for technical details not described in detail in this embodiment, please refer to the cooking appliance control method provided in any embodiment of the present invention, which will not be repeated here.

[0161] Furthermore, it should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or system that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or system. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or system that includes that element.

[0162] The sequence numbers of the above embodiments of the present invention are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.

[0163] Through the above description of the embodiments, those skilled in the art can clearly understand that the methods of the above embodiments can be implemented by means of software plus necessary general-purpose hardware platforms. Of course, they can also be implemented by hardware, but in many cases the former is a better implementation method. Based on this understanding, the technical solution of the present invention, or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product is stored in a storage medium (such as read-only memory (ROM) / RAM, magnetic disk, optical disk) and includes several instructions to cause a terminal device (which may be a mobile phone, computer, server, or network device, etc.) to execute the methods described in the various embodiments of the present invention.

[0164] The above are merely preferred embodiments of the present invention and do not limit the scope of the patent. Any equivalent structural or procedural transformations made based on the description and drawings of the present invention, or direct or indirect applications in other related technical fields, are similarly included within the scope of patent protection of the present invention.

Claims

1. A method for controlling a cooking appliance, characterized in that, The cooking appliance includes a container, a heating platform, a temperature detection device, and a control device. The container is used to hold food, the heating platform is for placing the container, and the heating platform includes an induction cooker. The temperature detection device has a probe extending into the container to detect the temperature inside the container. The control device is communicatively connected to the temperature detection device. The method includes the following steps: Obtain the first temperature detected by the probe; The first temperature is compared with the preset temperature to obtain the comparison result; The operating parameters of the heating platform are adjusted based on the comparison results; The step of adjusting the operating parameters of the heating platform based on the comparison results includes: The adjustment parameters of the heating platform are determined based on the comparison results; Obtain the ambient temperature; Compare the difference between the ambient temperature and the preset temperature; The adjustment parameters of the heating platform are adjusted based on the difference. Adjust the operating parameters of the heating platform according to the adjustment parameters; After the step of obtaining the first temperature detected by the probe, the following steps are also included: Position the center point of the food inside the container; The first temperature is adjusted based on the center point of the food inside the container; The step of correcting the first temperature based on the center point of the food inside the container includes: Determine the positional relationship between the center point of the food ingredient and the probe head; The first temperature is corrected based on the positional relationship between the center point of the food ingredient and the probe. The step of correcting the first temperature based on the determined positional relationship between the center point of the food ingredient and the probe includes: The distance between the probe and the center point of the food ingredient determines whether the probe has entered the food ingredient; When the probe is inserted into the food, the first temperature is corrected according to the first correction coefficient; When the probe does not extend into the food, the first temperature is corrected according to the second correction coefficient to make the first temperature the temperature of the upper surface of the food. Then, the first temperature is corrected according to the first correction coefficient to make the first temperature the temperature of the upper surface of the food the temperature of the center of the food.

2. The method as described in claim 1, characterized in that, The step of adjusting the operating parameters of the heating platform based on the comparison results includes: When the first temperature is lower than the preset temperature, the operating parameters of the heating platform are increased; When the first temperature is greater than the preset temperature, the operating parameters of the heating platform are reduced.

3. The method as described in claim 2, characterized in that, The operating parameters include: the heating power of the heating platform, and / or the percentage of heating time for intermittent heating.

4. The method as described in claim 1, characterized in that, After the step of adjusting the operating parameters of the heating platform based on the comparison result, the method further includes: Detect the running time of the heating platform; When the running time reaches the preset value, a prompt message will be output.

5. The method as described in claim 1, characterized in that, The step of setting the preset temperature based on the fermentation temperature of the ingredients in the container includes: When the ingredient is identified as dough, the preset temperature is set to 30℃~40℃; When the ingredient is identified as yogurt, the preset temperature is set to 35℃~45℃.

6. The method as described in claim 1, characterized in that, The step of locating the center point of the food inside the container includes: Determine whether the identified food ingredient is solid or liquid; When the food ingredient is identified as a liquid, the center point of the food ingredient in the container is located based on the liquid level of the liquid ingredient.

7. The method as described in claim 6, characterized in that, The cooking appliance further includes a push plate that can move from the top of the container toward the bottom of the container, and the step of positioning the center point of the ingredients inside the container further includes: When the food ingredient is identified as a solid food ingredient, the pusher plate is controlled to move towards the bottom of the container, and the center point of the food ingredient inside the container is located according to the height of the solid food ingredient.

8. The method as described in claim 1, characterized in that, The step of adjusting the operating parameters of the heating platform based on the comparison results includes: The adjustment parameters of the heating platform are determined based on the comparison results; The weight of the food inside the container is calculated based on the height of the food inside the container; The adjustment parameters of the heating platform are adjusted according to the weight of the food inside the container; Adjust the operating parameters of the heating platform according to the adjustment parameters.

9. A control device, characterized in that, The control device includes: a memory, a processor, and a cooking appliance control program stored in the memory and executable on the processor, the cooking appliance control program being configured to implement the steps of the cooking appliance control method as described in any one of claims 1 to 8.

10. A storage medium, characterized in that, The storage medium stores a cooking appliance control program, which, when executed by a processor, implements the steps of the cooking appliance control method as described in any one of claims 1 to 8.

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