Pressure detection method of cooking apparatus and cooking apparatus

Abstract

The application provides a pressure detection method of a cooking device, the cooking device and a computer readable storage medium. The cooking device comprises a pot body and a heating disc for heating the pot body. The pressure detection method of the cooking device comprises the following steps: obtaining a cooking amount of the cooking device; and determining the pressure in the pot body according to the cooking amount and a cooking temperature of the cooking device in a pressure reduction and temperature reduction stage of the cooking device. The technical scheme provided by the application can obtain the pressure in the pot body in the pressure reduction and temperature reduction stage, has relatively high accuracy, good applicability and low cost.

Description

Technical Field

[0001] The present application relates to the technical field of household appliances, and in particular to a pressure detection method for a cooking device, a cooking device, and a computer-readable storage medium. Background Art

[0002] With the improvement of living standards, cooking methods are becoming more and more diverse, and electric pressure cookers are entering more and more households.

[0003] In the related art, electric pressure cookers generally obtain the pressure inside the pot during the pressure reduction and temperature reduction stage by setting a top temperature sensor or a bottom pressure switch. The solution of using a top temperature sensor for pressure detection has poor applicability. For example, it is difficult to power the upper cover of a split electric pressure cooker, and it is difficult to set a temperature sensor on the upper cover or the cost of setting a temperature sensor is high. In the solution of using a bottom pressure switch for pressure detection, the pressure switch process is complex, the assembly cost is high, and after a period of use, the accuracy will gradually decrease. In addition, the pressure switch has poor applicability and can only detect a single pressure. If a pressure switch is used for pressure control in the pressure start-up and temperature increase stage, the pressure switch cannot be used for pressure detection in the pressure reduction and temperature reduction stage. Summary of the Invention

[0004] The present application provides a pressure detection method for cooking equipment, cooking equipment and computer-readable storage medium, which can obtain the pressure inside the pot during the pressure reduction and temperature reduction stage, with relatively high accuracy, good applicability and low cost.

[0005] The first technical solution adopted in this application is: to provide a pressure detection method for a cooking device, the cooking device includes a pot body and a heating plate for heating the pot body, the method includes: obtaining the cooking amount of the cooking device; in the pressure reduction and temperature reduction stage of the cooking device, determining the pressure inside the pot body according to the cooking amount and the cooking temperature of the cooking device.

[0006] Optionally, during the pressure reduction and temperature reduction stage of the cooking device, the step of determining the pressure in the pot body according to the cooking amount and the cooking temperature of the cooking device includes: controlling the heating plate to stop heating the pot body.

[0007] Optionally, during the pressure reduction and temperature reduction stage of the cooking device, the step of determining the pressure inside the pot according to the cooking amount and the cooking temperature of the cooking device includes: selecting a corresponding conversion method according to the cooking amount; and converting the cooking temperature into the pressure inside the pot according to the selected conversion method.

[0008] Optionally, the step of obtaining the cooking amount of the cooking device includes: obtaining a temperature rise curve of the cooking temperature changing with time during the cooking process of the cooking device; determining a platform heating stage in the temperature rise curve, wherein the slope of the platform heating stage is smaller than the slopes of the cooking stages before and after the platform heating stage; and determining the cooking amount of the cooking device according to the duration of the platform heating stage.

[0009] Optionally, the step of determining the platform heating stage in the heating curve includes: setting multiple temperature reference points with a predetermined temperature step, wherein the multiple temperature reference points are set in sequence at intervals of the temperature step; determining in sequence according to the heating curve a first time interval required for heating from each temperature reference point to a preset first heating amplitude; taking the time point corresponding to the temperature reference point whose first time interval is greater than or equal to the first time threshold as the starting point of the platform heating stage; determining in sequence according to the heating curve a second time interval required for heating from each subsequent temperature reference point to a preset second heating amplitude from the starting point of the platform heating stage; taking the time point corresponding to the temperature reference point whose second time interval is less than or equal to the second time threshold as the ending point of the platform heating stage.

[0010] Optionally, during the cooking process of the cooking device, the step of obtaining a temperature rise curve of the cooking temperature changing with time includes: taking multiple temperature reference points as sampling points, and recording the time points when the cooking temperature reaches the temperature reference points, thereby forming a temperature rise curve.

[0011] Optionally, the plurality of temperature reference points are greater than or equal to 60°C, and the temperature step is less than or equal to 3°C.

[0012] Optionally, the first temperature increase amplitude and the second temperature increase amplitude are respectively the sum of an integer number of temperature steps.

[0013] Optionally, the first temperature rise amplitude and the second temperature rise amplitude are respectively the sum of 1-5 temperature steps, the first time threshold and the second time threshold are 30-200 seconds, and the ratio of the second time threshold to the second temperature rise amplitude is smaller than the ratio of the first time threshold to the first temperature rise amplitude.

[0014] Optionally, the cooking device is an electric pressure cooker, and the pot body includes an outer pot and a cooking pot arranged in the outer pot, the heating plate is arranged at the bottom of the cooking pot, and the cooking temperature is the temperature of the bottom outer surface of the cooking pot.

[0015] The second technical solution adopted in this application is: to provide a cooking device, including a memory, a processor, and a cooking program stored in the memory and executable on the processor, wherein the processor implements any of the above-mentioned methods when executing the cooking program.

[0016] The third technical solution adopted in the present application is: providing a computer-readable storage medium on which a cooking program is stored, and when the cooking program is executed by a processor, any of the above-mentioned methods is implemented.

[0017] The beneficial effects of this application are as follows: during the pressure reduction and temperature reduction stage, the pressure inside the pot is obtained according to the cooking amount and cooking temperature, without the need to set up an additional top temperature sensor or bottom pressure switch, with relatively high accuracy, good applicability and low cost. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0019] Figure 1 This is a structural diagram of an embodiment of the cooking device of the present application;

[0020] Figure 2 yes Figure 1 A schematic diagram of a temperature rise curve of a cooking device at a certain cooking volume is shown;

[0021] Figure 3 yes Figure 1 A schematic diagram showing a comparison of temperature rise curves of cooking equipment at different cooking volumes;

[0022] Figure 4 This is a flow chart of an embodiment of a method for detecting the amount of cooking in a cooking device according to the present application;

[0023] Figure 5 yes Figure 4 A flow chart of an embodiment of S102;

[0024] Figure 6 yes Figure 4 A schematic diagram of a flow chart of an embodiment of S103;

[0025] Figure 7 This is a flow chart of an embodiment of a control method for a cooking device of the present application;

[0026] Figure 8 yes Figure 7 A flow chart of an embodiment of S202;

[0027] Figure 9 This is a flow chart of an embodiment of a method for detecting pressure in a cooking device according to the present application;

[0028] Figure 10 yes Figure 9A flow chart of an embodiment of S302;

[0029] Figure 11 It is a diagram showing the correspondence between the cooking temperature of the cooking equipment and the pressure inside the pot;

[0030] Figure 12 This is a flow chart of an embodiment of a method for detecting foreign matter in a cooking device according to the present application;

[0031] Figure 13 yes Figure 12 A flow chart of an embodiment of S403;

[0032] Figure 14 This is a flow chart of another embodiment of the foreign body detection method for cooking equipment of the present application;

[0033] Figure 15 is a structural diagram of another embodiment of the cooking device of the present application;

[0034] Figure 16 It is a structural diagram of an embodiment of a computer-readable storage medium of the present application. DETAILED DESCRIPTION

[0035] The present application will be further described in detail below in conjunction with the accompanying drawings and examples. It is particularly noted that the following examples are only intended to illustrate the present application and are not intended to limit the scope of the present application. Similarly, the following examples are only some examples of the present application and not all examples. All other examples obtained by those of ordinary skill in the art without creative work are intended to fall within the scope of protection of this application.

[0036] References to "embodiments" in this application mean that a particular feature, structure, or characteristic described in connection with the embodiment may be included in at least one embodiment of the application. The appearance of this phrase in various places in the specification does not necessarily refer to the same embodiment, nor does it constitute an independent or alternative embodiment that is mutually exclusive of other embodiments. It is understood, both explicitly and implicitly, by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0037] The terms "first," "second," and "third" in this application are used only for descriptive purposes and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Thus, a feature defined as "first," "second," or "third" may explicitly or implicitly include at least one of such features. In the description of this application, "multiple" means at least two, for example, two, three, etc., unless otherwise specifically defined. All directional indications in the embodiments of this application (such as up, down, left, right, front, back...) are only used to explain the relative positional relationship, movement, etc. between the components under a specific posture (as shown in the accompanying drawings). If the specific posture changes, the directional indications also change accordingly. In addition, the terms "including" and "having," as well as any variations thereof, are intended to cover non-exclusive inclusions. For example, a process, method, system, product, or device that includes a series of steps or units is not limited to the listed steps or units, but may optionally include steps or units that are not listed, or may optionally include other steps or units that are inherent to these processes, methods, products, or devices.

[0038] See also Figure 1 , Figure 1 1 is a schematic structural diagram of an embodiment of a cooking device according to the present application. Specifically, the cooking device 100 mentioned herein may be an electric pressure cooker, comprising a pot body 10 and a heating plate 20 for heating the pot body 10. The pot body 10 may include an outer pot 11 and a cooking pot 12, with the cooking pot 12 disposed within the outer pot 11. The heating plate 20 is disposed at the bottom of the cooking pot 12, supporting and heating the cooking pot 12. The cooking device 100 may further include a temperature sensor 30 disposed at the bottom of the cooking pot 12 to detect the temperature of the outer surface of the bottom of the cooking pot 12 as the cooking temperature.

[0039] See also Figure 2 , Figure 2 yes Figure 1 The schematic diagram of the temperature rise curve of the cooking device shown in the figure at a certain cooking amount. During the cooking process of the cooking device 100, the temperature rise curve generally includes a rapid temperature rise stage, a platform temperature rise stage, a pressure rise and temperature rise stage, a pressure maintaining stage, and a pressure reduction and temperature reduction stage.

[0040] Among them, in the initial stage of cooking, the temperature rises quickly, and the slope of the temperature rise curve is large, which is a rapid temperature rise stage. As the temperature rises, the efficiency of the temperature rise curve becomes smaller, and the curve becomes flat, showing a platform, which is the platform temperature rise stage. After the platform temperature rise stage, it is the pressure rise stage, the slope of the temperature rise curve is large, and the pressure in the pot body 10 gradually increases. When the pressure in the pot body 10 reaches the target pressure, it enters the pressure holding stage. During the pressure holding stage, the heating plate 20 continues to heat at a lower power so that the pressure in the pot body 10 remains within a certain range. When the duration of the pressure holding stage reaches the preset duration, the pressure holding stage ends, the heating plate 20 stops heating, and the cooking device 100 enters the pressure reduction and temperature reduction stage. Until the pressure in the pot body 10 drops to the same as the external pressure. At this time, the user can open the lid. If the lid is not opened, it enters the heat preservation stage ( Figure 2 During the keep warm phase, the cooking temperature is first lowered and then maintained at approximately a preset temperature.

[0041] <Cooking Amount Detection Method of Cooking Equipment>

[0042] On one hand, the present application provides a cooking quantity detection method for a cooking device, which can improve the accuracy of cooking quantity detection compared with the cooking quantity detection method in the related art.

[0043] In related art, the method for determining the cooking amount in an electric pressure cooker is to heat the cooking pot 12, and the longer the bottom temperature of the cooking pot 12 heats from T1 to T2, the greater the cooking amount. To increase the difference between T1 and T2, reduce interference, and ensure the accuracy of the cooking amount determination, T1 is generally set to a low value within the range of 30-50°C. Due to the low T1 setting, the cooking amount determination is significantly affected by the initial temperature. If the cooking amount is determined in a hot pot state (initial temperature Tr, Tr>T1), the actual time taken for the bottom of the cooking pot 12 to heat from Tr to T2 is less than the time from T1 to T2, resulting in an underestimation of the cooking amount. Therefore, the accuracy of the cooking amount determination needs to be further improved.

[0044] The inventors of this application have found through long-term research that the duration of the platform heating stage is positively correlated with the amount of cooking, that is, the greater the amount of cooking, the longer the duration of the platform heating stage, and the smaller the amount of cooking, the shorter the duration of the platform heating stage. Figure 3 As shown, Figure 3 yes Figure 1 The diagram shows a comparison of the temperature rise curves of the cooking equipment at different cooking quantities.

[0045] The inventors also discovered that the platform heating phase typically occurs at a higher temperature, typically exceeding 90°C, and requires continuous heating. The duration of this phase is largely unaffected by the initial temperature. Furthermore, the platform heating phase exhibits a gentle heating curve with a low slope, falling between the steeper rapid heating phase and the pressure-initiated heating phase, making it easily identifiable.

[0046] Therefore, during the cooking process, the duration of the platform heating stage can be used to judge the cooking amount, and the duration of the platform heating stage can be used to judge the cooking amount, which can avoid initial temperature interference and help improve the accuracy of cooking amount judgment of the cooking equipment.

[0047] Next, the cooking amount detection method of the cooking device provided by this application will be described in detail. Figure 4 , Figure 4 1 is a flow chart of an embodiment of a method for detecting the amount of cooking in a cooking device according to the present application. Specifically, the method may include the following steps:

[0048] S101: During the cooking process, a temperature rise curve of the cooking temperature of the cooking device 100 is obtained as a function of time.

[0049] In this embodiment, the heating curve may be composed of discrete points. This step may be specifically implemented by setting a plurality of sampling points with a preset temperature step length, and recording the time point corresponding to each sampling point, thereby forming a heating curve.

[0050] Specifically, sampling can begin when the cooking temperature T reaches T1, and the time point corresponding to T1 is recorded as t=t0. The temperature sensor 30 continues to detect the cooking temperature T. When T=T1+1*T0, the time point is recorded as t=t1; when T=T1+2*T0, the time point is recorded as t=t2; when T=T1+3*T0, the time point is recorded as t=t3. In this way, multiple sampling points are set in sequence, and the time point corresponding to each sampling point is recorded, thereby forming a temperature rise curve.

[0051] For the convenience of describing the embodiments of the present application, T0 is used to represent the temperature step, but this does not mean that the temperature step between any two adjacent sampling points is equal. In fact, T0 is not fixed and can fluctuate within a certain range. For example, the temperature sensor can be a thermistor. When the resistance value of the thermistor changes by a preset resistance step, it is considered that the cooking temperature changes by a temperature step, and a sampling point can be set at this time. Since the resistance value of the thermistor is not completely linear with the cooking temperature, the corresponding temperature step is not a fixed value every time the resistance value of the thermistor changes by a preset resistance step, but fluctuates within a certain range.

[0052] Since the temperature range of the platform heating stage is usually greater than 90°C, T1<90°C, that is, sampling can be started before 90°C. For example, T1 can be 50°C, 60°C, 65°C, 70°C, 75°C, 80°C or 85°C. This application does not impose any restrictions on this, and those skilled in the art can make a choice based on actual needs.

[0053] The preset temperature step T0 may be between 1°C and 3°C. For example, T0 may be 1°C, 1.5°C, 2°C, 2.5°C or 3°C. This application does not impose any restrictions on this, and those skilled in the art may make a choice based on actual needs.

[0054] In some embodiments, a plurality of sampling points may be set at a preset time step, and the temperature corresponding to each sampling point may be recorded to form a temperature rise curve. For example, after the cooking process begins, a sampling point may be collected every 30 seconds, and the temperature corresponding to the sampling point may be recorded to form a temperature rise curve.

[0055] As mentioned above, the heating curve can be a curve formed by several discrete points. In some embodiments, the heating curve can also be a continuous curve formed by continuous detection of the cooking temperature. This application does not limit this, and those skilled in the art can make a choice according to actual needs.

[0056] S102: Determine a platform heating stage in the heating curve, wherein the slope of the platform heating stage is smaller than the slopes of the cooking stages before and after the platform heating stage.

[0057] See also Figure 5 , Figure 5 yes Figure 4 In the flowchart of an embodiment of S102, in this embodiment, determining the platform heating stage in the heating curve can be specifically achieved through the following steps:

[0058] S1021: Setting a plurality of temperature reference points in a predetermined temperature step, wherein the plurality of temperature reference points are sequentially spaced apart in the temperature step.

[0059] In this embodiment, each sampling point can be used as a temperature reference point. In this case, the temperature step between two adjacent temperature reference points is the temperature step T0 between the two adjacent sampling points. In some embodiments, a temperature reference point can be taken at intervals of several sampling points. In some embodiments, the temperature reference point can also be different from the aforementioned sampling points. For example, the temperature reference point can also be any point selected from the temperature rise curve at intervals of a preset temperature step. This application does not impose any restrictions on this, and those skilled in the art can make choices based on actual needs.

[0060] S1022: Determine in sequence according to the temperature rise curve a first time interval required to increase the temperature from each temperature reference point to a preset first temperature rise amplitude.

[0061] S1023: The time point corresponding to the temperature reference point whose first time interval is greater than or equal to the first time threshold is used as the starting point of the platform heating phase.

[0062] Specifically, the first temperature increase amplitude may be the sum of an integer number of temperature steps T0. For example, the first temperature increase amplitude may be the sum of a number of temperature steps T0. In this embodiment, the value of a may be 1, 2, 3, 4, or 5, and those skilled in the art may select the value according to actual needs.

[0063] For example, sampling begins when the cooking temperature T reaches T1 to detect the starting point of the platform heating stage. The time corresponding to T1 is recorded as t=t0. The temperature sensor 30 continues to detect the cooking temperature T. When T=T1+1*T0, the time is recorded as t=t1; when T=T1+2*T0, the time is recorded as t=t2; when T=T1+3*T0, the time is recorded as t=t3; and when T=T1+a*T0, the time is recorded as t=ta. The first time interval Δt1=ta-t0 required for the cooking temperature to reach T1+a*T0 from T1 is calculated. If the first time interval Δt1 is greater than or equal to the first time threshold tp, the cooking device 100 is determined to have entered the platform heating stage. t0 is recorded as the starting point of the platform heating stage, and the temperature T1 corresponding to the starting point is the temperature at which the cooking device 100 enters the platform heating stage.

[0064] If the first time interval Δt1 is less than the first time threshold tp, the temperature sensor 30 continues to monitor the cooking temperature T. When T = T1 + (a + 1) * T0, the time point is recorded as t = t(a + 1). At this point, the first time interval Δt2 = t(a + 1) - t1 required for the cooking temperature to increase from T1 + 1 * T0 to T1 + (a + 1) * T0 is calculated. If the first time interval Δt2 is greater than or equal to the first time threshold tp, the cooking device 100 is determined to have entered the platform heating stage. t1 is recorded as the starting point of the platform heating stage, and the temperature corresponding to the starting point, T1 + 1 * T0, is the temperature at which the cooking device 100 enters the platform heating stage.

[0065] If the first time interval Δt2 is less than the first time threshold tp, the temperature sensor 30 continues to monitor the cooking temperature T. When T = T1 + (a + 2) * T0, the time point is recorded as t = t(a + 2). At this point, the first time interval Δt3 = t(a + 2) - t2 required for the cooking temperature to increase from T1 + 2 * T0 to T1 + (a + 2) * T0 is calculated. If the first time interval Δt3 is greater than or equal to the first time threshold tp, the cooking device 100 is determined to have entered the platform heating stage. t2 is recorded as the starting point of the platform heating stage, and the temperature corresponding to the starting point, T1 + 2 * T0, is the temperature at which the cooking device 100 enters the platform heating stage.

[0066] If the first time interval Δt3 is less than the first time threshold tp, the above process continues until the cooking temperature T=T1+(a+r)*T0, and the corresponding time point is t=t(a+r). It is determined that the cooking device 100 has entered the platform heating stage, and tr is recorded as the starting point of the platform heating stage. The temperature T1+r*T0 corresponding to the starting point is the temperature for entering the platform heating stage.

[0067] In this embodiment, the value of the first time threshold tp can be between 30-200 seconds. For example, tp can be 30 seconds, 60 seconds, 90 seconds, 120 seconds, 150 seconds, 180 seconds or 200 seconds, etc. Those skilled in the art can choose according to actual needs.

[0068] S1024: Determine in sequence according to the temperature rise curve a second time interval required for heating each temperature reference point subsequent to the starting point of the platform temperature rise phase by a preset second temperature rise amplitude.

[0069] S1025: The time point corresponding to the temperature reference point whose second time interval is less than or equal to the second time threshold is used as the end point of the platform heating phase.

[0070] Specifically, the second temperature increase amplitude may be the sum of an integer number of temperature steps T0. For example, the second temperature increase amplitude may be the sum of n temperature steps T0. In this embodiment, the value of n may be 1, 2, 3, 4, or 5, and those skilled in the art may select the value based on actual needs. In this embodiment, the value of n may be the same as the value of a. In some embodiments, the value of n may also be different from the value of a.

[0071] For example, after entering the platform heating stage, the temperature sensor 30 continues to monitor the cooking temperature T to detect the end point of the platform heating stage. As previously mentioned, when T = T1 + (a + r) * T0, the time point is t = t(a + r), and the cooking device 100 detects that it has entered the platform heating stage. When T = T1 + (a + r + 1) * T0, the time point is recorded as t = t(a + r + 1). When T = T1 + (a + r + 1 + n) * T0, the time point is recorded as t = t(r + a + 1 + n). At this time, the second time interval Δtc1 = t(a+r+1+n)-t(a+r+1) of the pot bottom temperature from T = T1+(a+r+1)*T0 to T = T1+(a+r+1+n)*T0 is calculated. If the second time interval Δtc1 is less than or equal to the second time threshold tc0, it is determined that the cooking device 100 has left the platform heating stage, and t(a+r+1) is recorded as the end point of the platform heating stage. The temperature T1+(a+r+1)*T0 corresponding to the end point is the temperature of leaving the platform heating stage.

[0072] If the second time interval Δtc1 is greater than the second time threshold tc0, the temperature sensor 30 continues to detect the cooking temperature T. When T = T1 + (a + r + 2 + n) * T0, the time point is recorded as t = t (a + r + 2 + n). At this time, the second time interval Δtc2 = t (a + r + 2 + n) - t (a + r + 2) required for the cooking temperature to reach T1 + (a + r + 2 + n) * T0 from T1 + (a + r + 2 + n) * T0 is calculated. If the second time interval Δtc2 is less than or equal to the second time threshold tc0, the cooking device 100 is determined to have exited the platform heating stage. t (a + r + 2) is recorded as the end point of the platform heating stage. The temperature corresponding to the end point, T1 + (a + r + 2) * T0, is the temperature at the end of the platform heating stage.

[0073] If the second time interval Δtc2 is greater than the second time threshold tc0, then the above process continues until the cooking temperature T=T1+(a+r+q+n)*T0, the corresponding time point is t=t(a+r+q), and it is determined that the cooking device 100 has left the platform heating stage, and t(a+r+q) is recorded as the end point of the platform heating stage. The temperature T1+(a+r+q)*T0 corresponding to the end point is the temperature of leaving the platform heating stage.

[0074] In this embodiment, the value of the second time threshold tc0 can be between 30-200 seconds. For example, tc0 can be 30 seconds, 60 seconds, 90 seconds, 120 seconds, 150 seconds, 180 seconds or 200 seconds, etc. Those skilled in the art can make a choice according to actual needs.

[0075] Optionally, since the slope of the heating curve decreases when entering the platform heating stage and increases when leaving the platform heating stage, the ratio of the second time threshold to the second heating amplitude may be smaller than the ratio of the first time threshold to the first heating amplitude.

[0076] S103: Determine the cooking capacity of the cooking device 100 according to the duration of the platform heating stage.

[0077] See also Figure 6 , Figure 6 yes Figure 4 The flowchart of an embodiment of S103 is shown in FIG. 1 . Specifically, this step may include:

[0078] S1031: The difference between the end point and the starting point of the platform heating stage is used as the duration of the platform heating stage.

[0079] Specifically, the duration of the platform heating stage tb=t(a+r+q)-tr can be obtained by calculating the difference between the end point t(a+r+q) and the start point tr.

[0080] S1032: Convert the duration of the platform heating phase into the cooking quantity of the cooking device 100 according to a preset conversion method.

[0081] As previously mentioned, the duration of the platform heating phase is positively correlated with the cooking volume. The greater the cooking volume, the longer the platform heating phase, and the smaller the cooking volume, the shorter the platform heating phase. Through extensive experimentation, a method for converting the duration of the platform heating phase to the cooking volume can be determined. This conversion method can then be integrated into the cooking device 100. After calculating the duration of the platform heating phase, the cooking volume of the cooking device 100 can be calculated using this conversion method.

[0082] <Cooking Equipment Control Method>

[0083] On the other hand, the present application provides a control method for cooking equipment, which has better applicability, higher accuracy and lower cost than the pressure control method in the related art.

[0084] In related technologies, electric pressure cookers typically control pressure using a top temperature sensor or a bottom pressure switch. Using a top temperature sensor for pressure control has limited applicability. For example, the top lid of a split electric pressure cooker is difficult to power, and installing a temperature sensor on the lid is difficult or expensive. Using a bottom pressure switch for pressure control is complex, expensive to assemble, and its accuracy gradually decreases over time.

[0085] Please continue reading Figure 2After the platform heating phase ends, cooking device 100 enters the pressure and temperature rise phase. Pressure begins to build within pot body 10, and heating plate 20 must continue to heat cooking pot 12 to bring the pressure within pot body 10 to the user-set target pressure. The inventors of this application have discovered through extensive research that during the pressure and temperature rise phase, the pressure within pot body 10 is closely related to the heating duration. Therefore, the heating duration of the pressure and temperature rise phase can be set based on the cooking volume and the user's preset target pressure. By controlling the heating duration during the pressure and temperature rise phase, the pressure within pot body 10 can be controlled. This pressure control method eliminates the need for additional top temperature sensors or bottom pressure switches, resulting in improved applicability, high accuracy, and low cost.

[0086] See also Figure 7 , Figure 7 1 is a flow chart of an embodiment of a method for controlling a cooking device of the present application. Specifically, the method may include the following steps:

[0087] S201: During the cooking process, a temperature rise curve of the cooking temperature of the cooking device 100 is obtained as a function of time.

[0088] Specifically, this step may be the same as or similar to S101 and will not be described in detail here.

[0089] S202: determining a starting point of a pressure-onset and temperature-onset phase in a temperature-onset curve, wherein a slope of the pressure-onset and temperature-onset phase is greater than a slope of a preceding cooking phase of the pressure-onset and temperature-onset phase.

[0090] See also Figure 8 , Figure 8 yes Figure 7 In the flowchart of S202 of an embodiment, in this embodiment, determining the starting point of the pressure and temperature rise phase in the temperature rise curve can be achieved by the following steps:

[0091] S2021: Determine a platform heating stage in the heating curve, wherein a slope of the platform heating stage is smaller than slopes of cooking stages before and after the platform heating stage.

[0092] In this embodiment, the step of determining the platform heating stage in the heating curve may be the same as or similar to the step of determining the platform heating stage in the heating curve in S102, and will not be repeated here.

[0093] S2022: The end point of the platform temperature rise phase or a preset time point subsequent to the end point is used as the starting point of the pressure rise phase.

[0094] like Figure 2As shown, after the platform heating stage ends, the cooking device 100 enters the pressure-on heating stage. Therefore, the end point t(a+r+q) of the platform heating stage can be used as the starting point of the pressure-on heating stage. In some embodiments, the time point t(a+r+q+n) at which the end point is detected can also be used as the starting point of the pressure-on heating stage, or any time point between the end point t(a+r+q) of the platform heating stage and the time point t(a+r+q+n) at which the end point is detected can be used as the starting point of the pressure-on heating stage. This application does not impose any restrictions on this, and those skilled in the art can make choices based on actual needs.

[0095] S203: Setting the heating time of the pressure and temperature rising stage according to the preset target pressure and / or the cooking amount of the cooking device 100.

[0096] Specifically, the higher the preset target pressure, the longer the heating time during the pressure and temperature rise phase. The greater the cooking capacity of the cooking device 100, the longer the heating time during the pressure and temperature rise phase. In this embodiment, the heating time during the pressure and temperature rise phase is generally between 5 and 240 seconds.

[0097] After entering the pressure-increasing and temperature-raising phase, the heating plate 20 continues to heat the cooking pot 12 until the set heating time is reached. At this point, the cooking temperature reaches its maximum, and the pressure within the pot body 10 approaches the user-set target pressure, and the cooking device 100 enters the pressure-maintaining phase. After entering the pressure-maintaining phase, the heating plate 20 can be controlled to continue heating the cooking pot 12 at a lower power level to maintain the pressure within the pot body 10 within a certain range, thereby performing pressure cooking.

[0098] Furthermore, before S203, the cooking amount of the cooking device 100 may be obtained by the following steps:

[0099] The cooking quantity is determined by the duration of the platform heating phase.

[0100] Specifically, this step may be the same as or similar to S103 and will not be described in detail here.

[0101] In some embodiments, the cooking amount of the cooking device 100 can also be obtained through the cooking amount detection method in the relevant technology. For example, the cooking amount can be judged based on the time required for the bottom temperature of the cooking pot 12 to heat from T1 to T2. This application does not impose any restrictions on this, and those skilled in the art can make a choice based on actual needs.

[0102] <Pressure Detection Method for Cooking Equipment>

[0103] On the other hand, the present application provides a pressure detection method for cooking equipment, which can obtain the pressure inside the pot body 10 during the pressure reduction and temperature reduction stage, with relatively high accuracy, good applicability, and low cost.

[0104] In the related art, electric pressure cookers generally obtain the pressure inside the pot body 10 during the pressure reduction and temperature reduction stage by setting a top temperature sensor or a bottom pressure switch. The solution of using a top temperature sensor for pressure detection has poor applicability. For example, it is difficult to power the upper cover of a split electric pressure cooker, and it is difficult to set a temperature sensor on the upper cover or the cost of setting a temperature sensor is high. In the solution of using a bottom pressure switch for pressure detection, the pressure switch process is complex, the assembly cost is high, and after a period of use, the accuracy will gradually decrease. In addition, the pressure switch has poor applicability and can only detect a single pressure. If a pressure switch is used for pressure control in the pressure start-up and temperature increase stage, the pressure switch cannot be used for pressure detection in the pressure reduction and temperature reduction stage.

[0105] After extensive research, the inventors of this application discovered that during the pressure and temperature reduction phase, for a given cooking volume, there is a corresponding relationship between the pressure within pot body 10 and the cooking temperature, with each cooking temperature corresponding to a specific pressure value. Therefore, during the pressure and temperature reduction phase, the pressure within pot body 10 can be determined based on the cooking volume and temperature, eliminating the need for an additional top temperature sensor or bottom pressure switch. This approach offers relatively high accuracy, excellent applicability, and low cost.

[0106] See also Figure 9 , Figure 9 1 is a flow chart of an embodiment of a method for detecting pressure of a cooking device according to the present application. Specifically, the method may include the following steps:

[0107] S301: Obtain the cooking amount of the cooking device 100.

[0108] Specifically, the cooking amount of the cooking device 100 can be obtained through the aforementioned method for detecting the cooking amount of the cooking device 100, which will not be described in detail here.

[0109] In some embodiments, the cooking amount of the cooking device 100 can also be obtained through the cooking amount detection method in the relevant technology. For example, the cooking amount can be judged based on the time required for the bottom temperature of the cooking pot 12 to heat from T1 to T2. This application does not impose any restrictions on this, and those skilled in the art can make a choice based on actual needs.

[0110] S302 : During the pressure reduction and temperature reduction stage of the cooking device 100 , the pressure inside the pot body 10 is determined according to the cooking amount and the cooking temperature of the cooking device 100 .

[0111] After the pressure holding stage, the cooking device 100 enters the pressure reduction and temperature reduction stage. To reduce the pressure and temperature in the pot body 10 , S302 may further include: controlling the heating plate 20 to stop heating the pot body 10 .

[0112] Specifically, see Figure 10 , Figure 10 yes Figure 9 In step S302, a flow chart of an embodiment of determining the pressure in the pot 10 according to the cooking amount and the cooking temperature of the cooking device 100 may include:

[0113] S3021: Select the corresponding conversion method according to the cooking amount.

[0114] For example, a table of the cooking temperature and the pressure inside the pot 10 corresponding to each cooking amount can be obtained through a large number of experiments, such as Figure 11 As shown, Figure 11 This is a diagram showing a table that maps cooking temperatures of a cooking device to pressures within the pot. Tj1 corresponds to Pj1, Tj2 corresponds to Pj2, ..., Tjn corresponds to Pjn, .... This table is built into cooking device 100. After detecting the cooking capacity of cooking device 100, the corresponding conversion method between cooking temperature and pressure within pot 10 is determined based on the cooking capacity.

[0115] S3022: Convert the cooking temperature into the pressure inside the pot body 10 according to the selected conversion method.

[0116] For example, the temperature sensor 30 at the bottom of the cooking pot 12 detects the cooking temperature Tjn. Based on the cooking quantity, the cooking device 100 accesses a table that maps the cooking temperature corresponding to the cooking quantity to the pressure within the pot body 10, and reports the pressure within the pot body 10 as Pjn. During the pressure reduction and temperature reduction phase, the pressure within the pot body 10 is continuously monitored until the pressure within the pot drops to zero, thus ending the pressure reduction and temperature reduction phase and the cooking process.

[0117] The pressure of the pot body 10 detected by the above method can be displayed on the display screen of the pot body 10, or on another electronic device (such as a mobile phone) that is electrically connected to the cooking device 100. In addition, the cooking device 100 can also notify the user of the pressure in the pot body 10 through voice information. This application is not limited to this, and those skilled in the art can make their own choices based on actual needs.

[0118] <Foreign matter detection method for cooking equipment>

[0119] In another aspect, the present application provides a foreign object detection method for a cooking device to determine whether there is a foreign object between the cooking pot 12 and the heating plate 20.

[0120] In the related art, electric pressure cookers are generally divided into elastic platforms and rigid platforms. Among them, the elastic platform generally uses a heating plate 20 to heat the cooking pot 12. The heating method using the heating plate 20 has the following problems: the cooking pot 12 and the heating plate 20 are detachable. After the cooking pot 12 is removed, foreign matter (such as rice grains) can easily fall on the heating plate 20, or the bottom of the cooking pot 12 can easily be contaminated by foreign matter. On the one hand, this leads to poor contact between the heating plate 20 and the cooking pot 12, and on the other hand, it can also cause the contact between the temperature sensor 30 and the cooking pot 12 to change, thereby affecting the cooking effect. If there is foreign matter between the heating plate 20 and the cooking pot 12, if the presence of the foreign matter can be detected, the cooking program can be adjusted to compensate for the cooking effect.

[0121] The inventors of this application measured the temperature of the outer surface of the pot bottom during cooking and discovered that the pot bottom temperature rises in a pattern: Initially, the temperature rises rapidly, with a steep slope, representing the rapid temperature rise phase. As the temperature rises, the efficiency of the temperature rise curve decreases, the curve flattens, and a plateau forms, representing the plateau temperature rise phase. Furthermore, the plateau temperature is related to the ambient temperature and the presence of foreign matter between the heating plate 20 and the cooking pot 12. Higher ambient temperatures increase the plateau temperature. The presence of foreign matter between the heating plate 20 and the cooking pot 12 increases the plateau temperature.

[0122] The presence of foreign matter between the heating plate 20 and the cooking pot 12 can cause the platform temperature to rise. This is primarily because the presence of foreign matter between the heating plate 20 and the cooking pot 12 results in poor contact between the heating plate 20 and the cooking pot 12, making it difficult for heat from the heating plate 20 to be quickly transferred to the cooking pot 12. This causes heat to accumulate on the heating plate 20, causing the temperature to rise continuously until equilibrium is reached. The excessively high temperature of the heating plate 20 heats the outer surface of the bottom of the cooking pot 12, causing the temperature sensor 30 to directly contact the outer surface of the bottom of the cooking pot 12, resulting in a high temperature detected by the temperature sensor 30. Furthermore, the excessively high temperature of the heating plate 20 radiates heat strongly to the temperature sensor 30, which in turn increases the temperature of the temperature sensor 30. Overall, when foreign matter is present between the heating plate 20 and the cooking pot 12, the difference between the platform temperature and the ambient temperature is greater than when no foreign matter is present.

[0123] See also Figure 12 , Figure 12 This is a flow chart of an embodiment of a method for detecting foreign matter in a cooking device according to the present invention. The method may specifically include the following steps:

[0124] S401: During the cooking process, a temperature rise curve of the cooking temperature of the cooking device 100 is obtained as a function of time.

[0125] Specifically, this step may be the same as or similar to S101 and will not be described in detail here.

[0126] S402: Determine a platform heating stage in the heating curve, wherein the slope of the platform heating stage is smaller than the slopes of the cooking stages before and after the platform heating stage.

[0127] Specifically, this step may be the same as or similar to S102 and will not be described in detail here.

[0128] S403: Determine whether there is foreign matter between the cooking pot 12 and the heating plate 20 according to the platform temperature during the platform heating stage.

[0129] Specifically, if Figure 13 As shown, Figure 13 yes Figure 12 The flowchart of S403 in the embodiment is as follows. S403 can be implemented by the following steps:

[0130] S4031: Calculate the temperature difference between the platform temperature and the ambient temperature.

[0131] In this embodiment, the temperature at a predetermined time point in the platform heating stage or the average temperature within a predetermined time range in the platform heating stage may be used as the platform temperature.

[0132] For example, tr is recorded as the starting point of the platform heating stage, and t(a+r+q) is recorded as the ending point of the platform heating stage. The platform temperature of the platform heating stage can be the temperature corresponding to tr, the temperature corresponding to t(a+r+q), the temperature corresponding to any point between tr and t(a+r+q), the average temperature of the entire platform heating stage, or the average temperature of any time period between tr and t(a+r+q). This application does not impose any restrictions on this, and those skilled in the art can make a choice based on actual needs.

[0133] S4032: Determine whether the temperature difference is greater than or equal to a preset first temperature threshold.

[0134] Specifically, the first temperature threshold can be determined based on a large number of experiments. If the temperature difference between the platform temperature and the ambient temperature is greater than or equal to the first temperature threshold, there is foreign matter between the heating plate 20 and the cooking pot 12. If the temperature difference between the platform temperature and the ambient temperature is less than the first temperature threshold, there is no foreign matter between the heating plate 20 and the cooking pot 12.

[0135] S4033: If the temperature is greater than or equal to the preset first temperature threshold, it is determined that there is a foreign object between the cooking pot 12 and the heating plate 20.

[0136] As before, when a foreign object is detected between the heating plate 20 and the cooking pot 12, the cooking program can be adjusted to compensate for the cooking effect.

[0137] like Figure 14 As shown, Figure 14 This is a flow chart of another embodiment of the foreign body detection method for a cooking device of the present application. After S403, the following steps may also be included:

[0138] S404: During the process of reducing the pressure and temperature of the cooking device 100, it is determined whether the cooking temperature is less than or equal to a preset second temperature threshold.

[0139] Specifically, the second temperature threshold can be determined based on a large number of experiments. When the cooking temperature drops to the second temperature threshold, the pressure in the pot body 10 corresponding to the cooking temperature is relatively low. At this time, manual exhaust will not cause the soup in the pot body 10 to overflow. Manual exhaust can be performed to quickly reduce the pressure in the pot body 10.

[0140] S405: If the temperature is less than or equal to the second temperature threshold and there is no foreign matter between the cooking pot 12 and the heating plate 20, a pressure relief reminder signal is generated; if the temperature is greater than the second temperature threshold or there is no foreign matter between the cooking pot 12 and the heating plate 20, no pressure relief reminder signal is generated.

[0141] Specifically, if there is no foreign matter between the heating plate 20 and the cooking pot 12, the cooking temperature can accurately reflect the pressure within the pot body 10. When the cooking temperature drops to the second temperature threshold, the pressure within the pot body 10 is relatively low, and a pressure relief reminder signal can be generated to remind the user to manually vent the pot. If there is foreign matter between the heating plate 20 and the cooking pot 12, the cooking temperature may not accurately reflect the pressure within the pot body 10. When the cooking temperature drops to the second temperature threshold, the pressure within the pot body 10 may still be relatively high. If manual venting is performed at this time, the soup in the pot body 10 may overflow. Therefore, in this case, the pressure relief reminder signal can be suppressed to prevent the soup from overflowing, and the pressure within the pot body 10 can be allowed to automatically drop to the same level as the external atmospheric pressure.

[0142] Please continue reading Figure 14 After S405, the following steps may also be included:

[0143] S406: During the heat preservation process of the cooking device 100, determine whether the cooking temperature is less than or equal to a third temperature threshold.

[0144] Specifically, during the heat preservation process, the food in the pot body 10 needs to be kept warm, so the cooking temperature is maintained near the third temperature threshold.

[0145] S407: If it is less than or equal to the third temperature threshold, control the heating plate 20 to keep warm and heat; wherein, the third temperature threshold when there is foreign matter between the cooking pot 12 and the heating plate 20 is greater than the third temperature threshold when there is no foreign matter between the cooking pot 12 and the heating plate 20.

[0146] Specifically, if the cooking temperature is less than or equal to the third temperature threshold, it means that the temperature of the food in the pot body 10 is too low, and the heating plate 20 needs to be controlled to heat the cooking pot 12 .

[0147] When foreign matter is between the heating plate 20 and the cooking pot 12, the cooking temperature may not accurately reflect the temperature of the food in the pot 10. Therefore, to prevent the food in the pot 10 from being too cold, the third temperature threshold when foreign matter is between the heating plate 20 and the cooking pot 12 can be set higher than the third temperature threshold when no foreign matter is between the heating plate 20 and the cooking pot 12. The difference between the two can be between 0-8°C, for example, 1°C, 3°C, 5°C, 7°C, or 8°C.

[0148] See also Figure 15 , Figure 15 This is a structural diagram of another embodiment of the cooking device of the present application. The cooking device 200 includes a memory 210, a processor 220, and a cooking program stored in the memory 210 and executable on the processor 220. When the processor 220 executes the cooking program, the steps of any temperature control method described above are implemented.

[0149] The processor 220 may also be referred to as a CPU (Central Processing Unit). The processor 220 may be an integrated circuit chip having signal processing capabilities. The processor 220 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 device, a discrete gate or transistor logic device, or a discrete hardware component. A general-purpose processor may be a microprocessor, or the processor 220 may be any conventional processor.

[0150] The memory 210 may include random access memory (RAM), read-only memory (ROM), flash memory, erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), registers, hard disks, removable disks, CD-ROMs, and the like. The memory 210 may store program data, which may include, for example, a single instruction or multiple instructions, and may be distributed across several different code segments, between different programs, and across multiple memories. The memory 210 may be coupled to the processor 220 so that the processor 220 can read and write information from / to the memory 210. Of course, the memory 210 may be integrated into the processor 220, and this application does not limit this, and those skilled in the art may make a choice based on actual needs.

[0151] See also Figure 16 , Figure 16This is a schematic diagram of the structure of an embodiment of a computer-readable storage medium of the present application. The computer-readable storage medium 300 stores a cooking program. When the cooking program is executed by a processor, the steps of any of the methods described above are implemented. 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. The computer software product is stored in a storage device and includes a number of instructions (program data) for enabling a computer device (which can be a personal computer, server, or network device, etc.) or a processor to execute all or part of the steps of the methods of various embodiments of the present invention. The aforementioned storage device includes various media such as a USB flash drive, a mobile hard disk, a read-only memory (ROM), a random access memory (RAM), a magnetic disk or an optical disk, as well as electronic devices such as computers, mobile phones, laptops, tablet computers, cameras, etc. that have the above-mentioned storage media.

[0152] The above are only some embodiments of the present application and do not limit the scope of protection of the present application. Any equivalent device or equivalent process transformation made using the contents of the description and drawings of this application, or directly or indirectly used in other related technical fields, are also included in the scope of patent protection of this application.

Claims

1. A pressure detection method for a cooking device, wherein the cooking device comprises a pot and a heating plate for heating the pot, characterized in that: The method comprises: Obtaining a cooking amount of the cooking device; During the pressure reduction and temperature reduction stage of the cooking device, the pressure in the pot is determined according to the cooking amount and the cooking temperature of the cooking device.

2. The method according to claim 1, wherein: During the pressure reduction and temperature reduction stage of the cooking device, the step of determining the pressure in the pot according to the cooking amount and the cooking temperature of the cooking device includes: The heating plate is controlled to stop heating the pot body.

3. The method according to claim 1, wherein: During the pressure reduction and temperature reduction stage of the cooking device, the step of determining the pressure in the pot according to the cooking amount and the cooking temperature of the cooking device includes: Select a corresponding conversion method according to the cooking amount; According to the selected conversion method, the cooking temperature is converted into the pressure in the pot body.

4. The method according to claim 1, wherein: The step of obtaining the cooking amount of the cooking device includes: During the cooking process of the cooking device, obtaining a temperature rise curve of the cooking temperature changing with time; Determining a platform heating stage in the heating curve, wherein a slope of the platform heating stage is smaller than slopes of cooking stages before and after the platform heating stage; The cooking amount of the cooking device is determined according to the duration of the platform heating stage.

5. The method according to claim 4, characterized in that: The step of determining the platform heating stage in the heating curve comprises: Setting a plurality of temperature reference points at a predetermined temperature step, wherein the plurality of temperature reference points are sequentially spaced at the temperature step; sequentially determining a first time interval required to increase the temperature by a preset first temperature increase amplitude from each of the temperature reference points according to the temperature increase curve; Taking the time point corresponding to the temperature reference point whose first time interval is greater than or equal to the first time threshold as the starting point of the platform heating phase; Determining in sequence according to the heating curve a second time interval required for heating each of the temperature reference points subsequent to the starting point of the platform heating stage to a preset second heating amplitude; The time point corresponding to the temperature reference point when the second time interval is less than or equal to the second time threshold is used as the end point of the platform heating phase.

6. The method according to claim 5, characterized in that: During the cooking process of the cooking device, the step of obtaining a temperature rise curve of the cooking temperature changing with time includes: The plurality of temperature reference points are used as sampling points, and the time points when the cooking temperature reaches the temperature reference points are recorded, thereby forming the temperature rise curve.

7. The method according to claim 5, characterized in that: The plurality of temperature reference points are greater than or equal to 60° C., and the temperature step is less than or equal to 3° C.

8. The method according to claim 5, wherein: The first temperature increase amplitude and the second temperature increase amplitude are respectively the sum of an integer number of the temperature steps.

9. The method according to claim 8, characterized in that: The first temperature rise amplitude and the second temperature rise amplitude are respectively the sum of 1-5 temperature steps, the first time threshold and the second time threshold are 30-200 seconds, and the ratio of the second time threshold to the second temperature rise amplitude is less than the ratio of the first time threshold to the first temperature rise amplitude.

10. The method according to any one of claims 1 to 9, characterized in that: The cooking device is an electric pressure cooker, and the pot body includes an outer pot and a cooking pot arranged in the outer pot, the heating plate is arranged at the bottom of the cooking pot, and the cooking temperature is the temperature of the outer surface of the bottom of the cooking pot.

11. A cooking device, characterized in that: The cooking method comprises a memory, a processor, and a cooking program stored in the memory and executable on the processor, wherein the processor implements the method according to any one of claims 1 to 9 when executing the cooking program.

12. A computer-readable storage medium, characterized in that A cooking program is stored thereon, and when the cooking program is executed by a processor, the method according to any one of claims 1 to 9 is implemented.

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