Control method of cooking apparatus and cooking apparatus

Abstract

The application provides a control method of a cooking device, the cooking device and a computer readable storage medium. The control method of the cooking device comprises: obtaining a temperature rising curve of a cooking temperature of the cooking device changing over time in a cooking process; determining a starting point of a pressure rising temperature rising stage in the temperature rising curve, wherein a slope of the pressure rising temperature rising stage is greater than a slope of a front side cooking stage of the pressure rising temperature rising stage; and setting a heating duration of the pressure rising temperature rising stage according to a preset target pressure and / or a cooking amount of the cooking device. The technical solution provided by the application has good applicability, high pressure control accuracy and low cost.

Description

Technical Field

[0001] This application relates to the technical field of household appliances, specifically to control methods for cooking equipment, cooking equipment, and computer-readable storage media. Background Technology

[0002] As living standards improve and cooking methods become more diverse, electric pressure cookers are entering more and more households.

[0003] In related technologies, electric pressure cookers typically control pressure by using a top temperature sensor or a bottom pressure switch. The top temperature sensor approach has limited applicability; for example, it's difficult to power the lid of a detachable electric pressure cooker, and installing a temperature sensor on the lid is either difficult or costly. As for the bottom pressure switch approach, the pressure switch is complex to manufacture, has high assembly costs, and its accuracy gradually decreases over time. Summary of the Invention

[0004] This application provides a control method for a cooking device, a cooking device, and a computer-readable storage medium, which has better applicability, higher accuracy, and lower cost compared to pressure control methods in related technologies.

[0005] The first technical solution adopted in this application is: providing a control method for a cooking device, including: during the cooking process, acquiring a heating curve of the cooking temperature of the cooking device changing over time; determining the starting point of the pressure-initiating heating stage in the heating curve, wherein the slope of the pressure-initiating heating stage is greater than the slope of the cooking stage preceding the pressure-initiating heating stage; and setting the heating duration of the pressure-initiating heating stage according to a preset target pressure and / or the cooking amount of the cooking device.

[0006] Optionally, the step of determining the starting point of the pressure-inducing heating stage in the heating curve includes: determining a plateau heating stage in the heating curve, wherein the slope of the plateau heating stage is less than the slope of the cooking stages on both sides before and after the plateau heating stage; and taking the end point of the plateau heating stage or a preset time point after the end point as the starting point of the pressure-inducing heating stage.

[0007] Optionally, the step of determining the platform heating stage in the heating curve includes: setting multiple temperature reference points with a predetermined temperature step size, wherein the multiple temperature reference points are set sequentially at intervals with the temperature step size; sequentially determining, according to the heating curve, a first time interval required to raise the temperature from each temperature reference point by 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 a first time threshold as the starting point of the platform heating stage; sequentially determining, according to the heating curve, a second time interval required to raise the temperature from each subsequent temperature reference point of the platform heating stage by a preset second heating amplitude; and taking the time point corresponding to the temperature reference point whose second time interval is less than or equal to a second time threshold as the ending point of the platform heating stage.

[0008] Optionally, during the cooking process, the step of obtaining the heating curve of the cooking equipment's cooking temperature over time includes: using multiple temperature reference points as sampling points and recording the time points when the cooking temperature reaches the temperature reference points, thereby forming the heating curve.

[0009] Optionally, multiple temperature reference points are greater than or equal to 60°C, and the temperature step size is less than or equal to 3°C.

[0010] Optionally, the first heating amplitude and the second heating amplitude are the sum of integer temperature steps.

[0011] Optionally, the first heating amplitude and the second heating amplitude are 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 heating amplitude is less than the ratio of the first time threshold to the first heating amplitude.

[0012] Optionally, before setting the heating duration of the pressure-increasing and heating phase according to the preset target pressure and / or the cooking capacity of the cooking device, the method further includes: determining the cooking capacity based on the duration of the platform heating phase.

[0013] Optionally, the step of setting the heating time of the pressure-initiating and heating stage according to the preset target pressure and / or the cooking capacity of the cooking equipment includes: the greater the target pressure, the longer the heating time of the pressure-initiating and heating stage; the greater the cooking capacity of the cooking equipment, the longer the heating time of the pressure-initiating and heating stage.

[0014] Optionally, the cooking device is an electric pressure cooker, and includes an outer pot, a cooking pot disposed inside the outer pot, and a heating plate disposed at the bottom of the cooking pot, wherein 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 methods described above when executing the cooking program.

[0016] The third technical solution adopted in this application is: providing a computer-readable storage medium storing a cooking program thereon, wherein the cooking program, when executed by a processor, implements any of the methods described above.

[0017] The beneficial effects of this application are: the heating time of the pressure-initiating and heating stage is set according to the amount of food being cooked and the user's preset target pressure, and then the pressure inside the pot is controlled by controlling the heating time of the pressure-initiating and heating stage. This pressure control method does not require additional top temperature sensor or bottom pressure switch, has good applicability, high accuracy, and low cost. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 This is a schematic diagram of the structure of an embodiment of the cooking equipment of this application;

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

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

[0022] Figure 4 This is a schematic flowchart of an embodiment of the cooking quantity detection method of the cooking equipment of this application;

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

[0024] Figure 6 yes Figure 4 A flowchart of an embodiment of S103;

[0025] Figure 7 This is a schematic flowchart of an embodiment of the control method for the cooking equipment of this application;

[0026] Figure 8 yes Figure 7 A flowchart illustrating an embodiment of S202;

[0027] Figure 9 This is a schematic flowchart of an embodiment of the pressure detection method for the cooking equipment of this application;

[0028] Figure 10 yes Figure 9 A flowchart illustrating an embodiment of S302;

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

[0030] Figure 12 This is a flowchart illustrating an embodiment of the foreign object detection method for cooking equipment according to this application;

[0031] Figure 13 yes Figure 12 A flowchart illustrating an embodiment of S403;

[0032] Figure 14 This is a schematic flowchart of another embodiment of the foreign object detection method for cooking equipment of this application;

[0033] Figure 15 This is a schematic diagram of another embodiment of the cooking device of this application;

[0034] Figure 16 This is a schematic diagram of the structure of an embodiment of the computer-readable storage medium of this application. Detailed Implementation

[0035] The present application will now be described in further detail with reference to the accompanying drawings and embodiments. It should be particularly noted that the following embodiments are for illustrative purposes only and do not limit the scope of the application. Similarly, the following embodiments are only some, not all, embodiments of the present application, and all other embodiments obtained by those skilled in the art without inventive effort are within the scope of protection of the present application.

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

[0037] The terms "first," "second," and "third" in this application are for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Therefore, a feature defined as "first," "second," or "third" may explicitly or implicitly include at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified. All directional indications (such as up, down, left, right, front, back, etc.) in the embodiments of this application are only used to explain the relative positional relationships and movements between components in a specific orientation (as shown in the figures). If the specific orientation changes, the directional indications also change accordingly. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. 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 not listed, or may optionally include other steps or units inherent to these processes, methods, products, or devices.

[0038] Please see Figure 1 , Figure 1 This is a schematic diagram of the structure of an embodiment of the cooking device of this application. Specifically, the cooking device 100 mentioned in this application can be an electric pressure cooker, including 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 inside the outer pot 11. The heating plate 20 is disposed at the bottom of the cooking pot 12 to support the cooking pot 12 and heat it. 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 bottom outer surface of the cooking pot 12 as the cooking temperature.

[0039] Please see Figure 2 , Figure 2 yes Figure 1 The diagram shows the heating curve of the cooking equipment at a certain cooking volume. During the cooking process, the heating curve of the cooking equipment 100 generally includes a rapid heating stage, a plateau heating stage, a pressure-increasing heating stage, a pressure-holding stage, and a pressure-reducing and cooling stage.

[0040] In the initial stage of cooking, the temperature rises rapidly with a steep slope, marking the rapid heating phase. As the temperature increases, the heating efficiency decreases, and the curve flattens out, forming a plateau – the plateau heating phase. Following the plateau heating phase is the pressure-increasing heating phase, characterized by a steeper slope and a gradual increase in pressure within the pot 10. When the pressure inside the pot 10 reaches the target pressure, a pressure-holding phase begins. During this phase, the heating plate 20 continues heating at a lower power to maintain the pressure within the pot 10 within a certain range. When the pressure-holding phase reaches its preset duration, it ends, the heating plate 20 stops heating, and the cooking device 100 enters the pressure-reducing and cooling phase. This continues until the pressure inside the pot 10 drops to the same level as the external pressure. At this point, the user can open the lid; otherwise, the cooking device enters the heat-preserving phase. Figure 2 (Not shown in the image). During the heat preservation stage, the cooking temperature first decreases and then is maintained near a preset temperature.

[0041] <Methods for measuring the cooking capacity of cooking equipment>

[0042] This application provides a method for detecting the cooking quantity of a cooking device, which improves the accuracy of cooking quantity detection compared to related technologies.

[0043] In related technologies, the method for determining the cooking capacity of an electric pressure cooker is as follows: The cooking pot 12 is heated, and the time it takes for the bottom temperature of the cooking pot 12 to rise from T1 to T2 is considered longer, indicating a larger cooking capacity. To increase the difference between T1 and T2, reduce interference, and ensure the accuracy of the cooking capacity determination, the T1 setting is generally low, within the range of 30-50℃. Because the T1 setting is low, the cooking capacity determination is greatly affected by the initial temperature. If the determination is made while the pot is hot (initial temperature Tr, Tr > T1), the actual time required for the bottom of the cooking pot 12 to heat from Tr to T2 is less than the time required to heat from T1 to T2, resulting in an underestimation of the cooking capacity. Therefore, the accuracy of the cooking capacity determination needs further improvement.

[0044] The inventors of this application have discovered through long-term research that the duration of the platform heating phase is positively correlated with the amount of food being cooked; that is, the larger the amount of food being cooked, the longer the duration of the platform heating phase, and vice versa. Specifically, as follows... Figure 3 As shown, Figure 3 yes Figure 1 The diagram shows a comparison of the heating curves of the cooking equipment at different cooking volumes.

[0045] The inventors also discovered that the temperature range of the plateau heating stage is usually high, generally above 90°C, and requires continuous heating. The duration of this plateau heating stage is almost unaffected by the initial temperature. In addition, the heating curve of the plateau heating stage is gentle with a small slope, located between the rapid heating stage with a larger slope and the pressure-increasing heating stage, making it easy to identify.

[0046] Therefore, during the cooking process, the duration of the heating phase can be used to determine the amount of food to be cooked. Using the duration of the heating phase to determine the amount of food to be cooked can avoid interference from the initial temperature and help improve the accuracy of the cooking equipment in determining the amount of food to be cooked.

[0047] Next, the method for detecting the cooking quantity of the cooking equipment provided in this application will be described in detail. Please refer to... Figure 4 , Figure 4 This is a schematic flowchart of an embodiment of the cooking quantity detection method for the cooking equipment of this application. Specifically, the method may include the following steps:

[0048] S101: During the cooking process, obtain the heating curve of the cooking temperature of the cooking device 100 over time.

[0049] In this embodiment, the heating curve can be composed of discrete points. This step can be specifically implemented by the following method: setting a number of sampling points with a preset temperature step size, 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; and so on, multiple sampling points are set sequentially, and the time point corresponding to each sampling point is recorded, thereby forming a temperature rise curve.

[0051] For ease of description of the embodiments of this application, T0 is used to represent the temperature step size. However, this does not mean that the temperature step size 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 has changed 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 temperature step size corresponding to each preset resistance step change in the thermistor's resistance value is not a constant value, but fluctuates within a certain range.

[0052] Since the temperature range during the platform heating stage is usually greater than 90°C, T1 < 90°C is sufficient. In other words, sampling can begin 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 choose according to actual needs.

[0053] The preset temperature step T0 can be between 1℃ and 3℃. For example, T0 can be 1℃, 1.5℃, 2℃, 2.5℃ or 3℃. This application does not limit this, and those skilled in the art can choose according to actual needs.

[0054] In some embodiments, a number of sampling points can be set at a preset time step, and the temperature point corresponding to each sampling point can be recorded to form a heating curve. For example, after the cooking process begins, a sampling point can be collected every 30 seconds, and the temperature point corresponding to that sampling point can be recorded to form a heating 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 continuously detecting the cooking temperature. This application does not limit this, and those skilled in the art can choose according to actual needs.

[0056] S102: Determine the plateau heating stage in the heating curve, wherein the slope of the plateau heating stage is less than the slope of the cooking stages before and after the plateau heating stage.

[0057] Please see Figure 5 , Figure 5 yes Figure 4 A flowchart of an embodiment of S102 is shown. In this embodiment, the platform heating stage is determined in the heating curve, which can be achieved through the following steps:

[0058] S1021: Set multiple temperature reference points with a predetermined temperature step size, wherein the multiple temperature reference points are set sequentially at intervals with the temperature step size.

[0059] In this embodiment, each sampling point can serve as a temperature reference point. The temperature step size between two adjacent temperature reference points is the aforementioned temperature step size T0 between two adjacent sampling points. In some embodiments, a temperature reference point can be selected 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 be any point selected from the heating curve at preset temperature step sizes. This application does not impose any limitations on this, and those skilled in the art can choose according to actual needs.

[0060] S1022: Determine the first time interval required to raise the temperature from each temperature reference point by the preset first temperature increase based on the temperature rise curve.

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

[0062] Specifically, the first temperature increase can be the sum of an integer number of temperature steps T0. For example, the first temperature increase can be the sum of a temperature steps T0. In this embodiment, the value of a can be 1, 2, 3, 4 or 5, and those skilled in the art can choose 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 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; and when T = T1 + a*T0, the time point is recorded as t = ta. At this time, the first time interval Δt1 = ta - t0 required for the cooking temperature to reach T1 + a*T0 is calculated. If the first time interval Δt1 is greater than or equal to the first time threshold tp, it is determined that the cooking device 100 has entered the platform heating stage, and t0 is recorded as the starting point of the platform heating stage. The temperature T1 corresponding to the starting point is the temperature at which the platform heating stage begins.

[0064] If the first time interval Δt1 is less than the first time threshold tp, the temperature sensor 30 continues to detect the cooking temperature T. When T = T1 + (a+1) * T0, the time point is recorded as t = t(a+1). At this time, the first time interval Δt2 = t(a+1) - t1 required for the cooking temperature to reach T1 + 1 * T0 is calculated. If the first time interval Δt2 is greater than or equal to the first time threshold tp, it is determined that the cooking device 100 has 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 platform heating stage begins.

[0065] If the first time interval Δt2 is less than the first time threshold tp, the temperature sensor 30 continues to detect the cooking temperature T. When T = T1 + (a + 2) * T0, the time point is recorded as t = t(a + 2). At this time, the first time interval Δt3 = t(a + 2) - t2 required for the cooking temperature to reach T1 + (a + 2) * T0 from T1 + 2 * T0 is calculated. If the first time interval Δt3 is greater than or equal to the first time threshold tp, it is determined that the cooking device 100 has 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 platform heating stage begins.

[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. tr is recorded as the starting point of the platform heating stage, and the temperature T1 + r * T0 corresponding to the starting point is the temperature at which the platform heating stage begins.

[0067] In this embodiment, the first time threshold tp can be between 30 and 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: Based on the heating curve, determine the second time interval required to raise the temperature by the preset second heating amplitude at each subsequent temperature reference point from the starting point of the platform heating stage.

[0069] S1025: The time point corresponding to the temperature reference point where the second time interval is less than or equal to the second time threshold is taken as the termination point of the platform heating stage.

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

[0071] For example, after entering the platform heating stage, the temperature sensor 30 continues to detect the cooking temperature T to detect the termination point of leaving the platform heating stage. As before, when T = T1 + (a + r) * T0, the time point is t = t(a + r), and the cooking device 100 is detected to have entered the platform heating stage. When T = T1 + (a + r + 1) * T0, the time point is recorded as t = t(a + r + 1), and when T = T1 + (a + r + 1 + n) * T0, the time point is recorded as t = t(r + a + 1 + n). At this point, the second time interval Δtc1 = t(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, then it is determined that the cooking device 100 has left the platform heating stage. t(a+r+1) is recorded as the termination point of the platform heating stage, and the temperature T1+(a+r+1)*T0 corresponding to the termination point is the temperature at which the device leaves 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 required for the cooking temperature to reach T1 + (a + r + 2) * T0 from T1 + (a + r + 2) * T0 is calculated as t(a + r + 2 + n) - t(a + r + 2). If the second time interval Δtc2 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. t(a + r + 2) is recorded as the termination point of the platform heating stage, and the temperature T1 + (a + r + 2) * T0 corresponding to the termination point is the temperature at which the cooking device 100 has left 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. t(a + r + q) is recorded as the end point of the platform heating stage, and the temperature T1 + (a + r + q) * T0 corresponding to the end point is the temperature at which the device has left the platform heating stage.

[0074] In this embodiment, the value of the second time threshold tc0 can be between 30 and 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 choose 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 can be less than the ratio of the first time threshold to the first heating amplitude.

[0076] S103: Determine the cooking quantity of cooking equipment 100 based on the duration of the platform heating phase.

[0077] Please see Figure 6 , Figure 6 yes Figure 4 A flowchart of an embodiment of S103 is shown. Specifically, this step may include:

[0078] S1031: The duration of the platform heating phase is the difference between the end point and the start point of the platform heating phase.

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

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

[0081] As previously stated, the duration of the platform heating phase is positively correlated with the cooking volume; the larger the cooking volume, the longer the platform heating phase lasts, and vice versa. Extensive experiments can be conducted to determine the conversion method between the duration of the platform heating phase and the cooking volume. 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 obtained based on this conversion method.

[0082] <Control methods for cooking equipment>

[0083] This application also provides a method for controlling a cooking device, which, compared with pressure control methods in related technologies, has better applicability, higher accuracy, and lower cost.

[0084] In related technologies, electric pressure cookers typically control pressure by using a top temperature sensor or a bottom pressure switch. The top temperature sensor approach has limited applicability; for example, it's difficult to power the lid of a detachable electric pressure cooker, and installing a temperature sensor on the lid is either difficult or costly. As for the bottom pressure switch approach, the pressure switch is complex to manufacture, has high assembly costs, and its accuracy gradually decreases over time.

[0085] Please continue reading. Figure 2After the platform heating phase ends, the cooking device 100 enters the pressure-inducing heating phase, where pressure begins to build up inside the pot 10. The heating plate 20 needs to continue heating the cooking pot 12 to bring the pressure inside the pot 10 to the user-preset target pressure. Through long-term research, the inventors of this application have discovered that the pressure inside the pot 10 during the pressure-inducing heating phase is closely related to the heating time. Therefore, the heating time of the pressure-inducing heating phase can be set according to the cooking volume and the user-preset target pressure. By controlling the heating time of the pressure-inducing heating phase, the pressure inside the pot 10 can be controlled. This pressure control method does not require an additional top temperature sensor or bottom pressure switch, has good applicability, high accuracy, and low cost.

[0086] Please see Figure 7 , Figure 7 This is a schematic flowchart of an embodiment of the control method for the cooking equipment of this application. Specifically, the method may include the following steps:

[0087] S201: During the cooking process, obtain the heating curve of the cooking temperature of the cooking device 100 over time.

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

[0089] S202: Determine the starting point of the pressurization and heating stage in the heating curve, wherein the slope of the pressurization and heating stage is greater than the slope of the cooking stage preceding the pressurization and heating stage.

[0090] Please see Figure 8 , Figure 8 yes Figure 7 A flowchart of an embodiment of S202 is shown. In this embodiment, the starting point of the pressure-increasing and heating stage is determined in the heating curve, which can be achieved through the following steps:

[0091] S2021: Determine the plateau heating stage in the heating curve, wherein the slope of the plateau heating stage is less than the slope of the cooking stages before and after the plateau heating stage.

[0092] In this embodiment, the step of determining the platform heating stage in the heating curve can 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 described again here.

[0093] S2022: The starting point of the pressure-increasing and heating phase is the end point of the platform heating phase or the preset time point after the end point.

[0094] like Figure 2As shown, after the platform heating stage ends, the cooking device 100 enters the pressure-increasing heating stage. Therefore, the end point t(a+r+q) of the platform heating stage can be taken as the starting point of the pressure-increasing heating stage. In some embodiments, the starting point of the pressure-increasing heating stage can also be the time point t(a+r+q+n) at which the end point is detected, 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. This application does not limit this, and those skilled in the art can choose according to actual needs.

[0095] S203: Set the heating duration of the pressure-initiating and heating phase 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 of the pressure-initiating and heating phase. The greater the cooking capacity of the cooking device 100, the longer the heating time of the pressure-initiating and heating phase. In this embodiment, the heating time of the pressure-initiating and heating phase is generally between 5 and 240 seconds.

[0097] After entering the pressure-increasing and heating stage, 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 inside the pot 10 approaches the user-preset target pressure. The cooking device 100 then enters the pressure-holding stage. After entering the pressure-holding stage, the heating plate 20 can be controlled to continue heating the cooking pot 12 at a lower power to maintain the pressure inside the pot 10 within a certain range for pressure cooking.

[0098] Furthermore, prior to S203, the cooking quantity of the cooking device 100 can also be obtained through the following steps:

[0099] The cooking volume is determined based on the duration of the platform's heating phase.

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

[0101] In some embodiments, the cooking quantity of the cooking device 100 can also be obtained by the cooking quantity detection method in the related art. For example, the cooking quantity can be determined based on the time required for the bottom temperature of the cooking pot 12 to rise from T1 to T2. This application does not limit this, and those skilled in the art can choose according to actual needs.

[0102] <Pressure Testing Methods for Cooking Equipment>

[0103] This application also provides a pressure detection method for cooking equipment, which can obtain the pressure inside the pot body 10 during the depressurization and cooling stage. It has relatively high accuracy, good applicability, and low cost.

[0104] In related technologies, electric pressure cookers typically acquire pressure within the pot body 10 during the pressure reduction and cooling phase by using a top temperature sensor or a bottom pressure switch. The top temperature sensor method for pressure detection has limited applicability; for example, it's difficult to power the lid of a detachable electric pressure cooker, and installing a temperature sensor on the lid is either difficult or costly. The bottom pressure switch method suffers from complex manufacturing processes, high assembly costs, and a gradual decrease in accuracy over time. Furthermore, the pressure switch has limited applicability, only capable of detecting a single pressure level. If a pressure switch is used for pressure control during the pressure build-up and heating phase, it cannot be used for pressure detection during the pressure reduction and cooling phase.

[0105] Through long-term research, the inventors of this application have discovered that during the pressure reduction and cooling stage, given a fixed amount of food being cooked, there is a corresponding relationship between the pressure inside the pot body 10 and the cooking temperature, with each cooking temperature corresponding to a pressure value. Therefore, during the pressure reduction and cooling stage, the pressure inside the pot body 10 can be obtained based on the amount of food being cooked and the cooking temperature, eliminating the need for an additional top temperature sensor or bottom pressure switch. This method offers relatively high accuracy, good applicability, and low cost.

[0106] Please see Figure 9 , Figure 9 This is a schematic flowchart of an embodiment of the pressure detection method for cooking equipment according to this application. Specifically, the method may include the following steps:

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

[0108] Specifically, the cooking quantity of the cooking device 100 can be obtained through the aforementioned method for detecting the cooking quantity of the cooking device 100, which will not be elaborated here.

[0109] In some embodiments, the cooking quantity of the cooking device 100 can also be obtained by the cooking quantity detection method in the related art. For example, the cooking quantity can be determined based on the time required for the bottom temperature of the cooking pot 12 to rise from T1 to T2. This application does not limit this, and those skilled in the art can choose according to actual needs.

[0110] S302: During the depressurization and cooling stage of the cooking device 100, the pressure inside the pot body 10 is determined based on the cooking quantity and the cooking temperature of the cooking device 100.

[0111] After the pressure holding stage is completed, the cooking equipment 100 enters the pressure reduction and cooling stage. In order to reduce the pressure and temperature inside the pot 10, S302 may also include: controlling the heating plate 20 to stop heating the pot 10.

[0112] Specifically, please refer to Figure 10 , Figure 10 yes Figure 9 A schematic flowchart of an embodiment of S302 shows that determining the pressure inside the pot 10 based on the cooking quantity and the cooking temperature of the cooking device 100 may include:

[0113] S3021: Select the corresponding conversion method according to the amount of food to be cooked.

[0114] For example, through numerous experiments, a table can be obtained showing the correspondence between the cooking temperature and the internal pressure of the pot for each cooking quantity, such as... Figure 11 As shown, Figure 11 This is a schematic diagram of the correspondence between cooking temperature and pressure inside the pot of the cooking equipment. Tj1 corresponds to Pj1, Tj2 corresponds to Pj2, ..., Tjn corresponds to Pjn... By embedding the correspondence table into the cooking equipment 100, after detecting the cooking amount of the cooking equipment 100, the conversion method between the corresponding cooking temperature and the pressure inside the pot 10 can be determined based on the cooking amount.

[0115] S3022: Based on the selected conversion method, the cooking temperature is converted into pressure within the pot body 10.

[0116] For example, the temperature sensor 30 at the bottom of the cooking pot 12 detects the cooking temperature Tjn. The cooking device 100, based on the cooking quantity, calls up the correspondence table between the cooking temperature and the pressure inside the pot 10, and feeds back the pressure inside the pot 10 as Pjn. During the depressurization and cooling phase, the pressure inside the pot 10 can be continuously monitored until the pressure inside the pot drops to 0, at which point the depressurization and cooling phase ends, and the cooking program ends.

[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 other electronic devices (such as mobile phones) that are electrically connected to the cooking device 100. In addition, the cooking device 100 can also provide the user with voice prompts regarding the pressure inside the pot body 10. This application does not impose any limitations, and those skilled in the art can choose according to actual needs.

[0118] <Foreign Object Detection Methods for Cooking Equipment>

[0119] This application also provides a method for detecting foreign objects in a cooking device to determine whether there are foreign objects between the cooking pot 12 and the heating plate 20.

[0120] In related technologies, electric pressure cookers are generally divided into flexible platforms and rigid platforms. Flexible platforms typically use 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 removing the cooking pot 12, foreign objects (such as rice grains) can easily fall onto the heating plate 20, or foreign objects can easily adhere to the bottom of the cooking pot 12. This can lead to poor contact between the heating plate 20 and the cooking pot 12, and can also alter the contact between the temperature sensor 30 and the cooking pot 12, thus affecting the cooking effect. When foreign objects exist between the heating plate 20 and the cooking pot 12, if the presence of the foreign objects can be detected, the cooking program can be adjusted to compensate for the cooking effect.

[0121] The inventors of this application, through testing the temperature of the outer surface of the pot bottom during cooking, discovered the following heating pattern: Initially, the temperature rises rapidly with a steep slope, representing the rapid heating phase; as the temperature increases, the heating efficiency decreases, and the curve flattens out, forming a plateau, which is the plateau heating phase. Furthermore, the plateau temperature is related to the ambient temperature and the presence of foreign objects between the heating plate 20 and the cooking pot 12. Higher ambient temperatures result in higher plateau temperatures. The presence of foreign objects between the heating plate 20 and the cooking pot 12 also leads to higher plateau temperatures.

[0122] Foreign objects between the heating plate 20 and the cooking pot 12 can cause the platform temperature to rise. This is mainly because the presence of foreign objects impairs the 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, leading to a continuous rise in temperature until equilibrium is reached. The excessively high temperature of the heating plate 20 also heats the outer surface of the bottom of the cooking pot 12, resulting in a higher temperature detected by the temperature sensor 30, which is in direct contact with the bottom surface of the cooking pot 12. Furthermore, the excessively high temperature of the heating plate 20 exerts strong thermal radiation on the temperature sensor 30, further increasing its temperature. Overall, when foreign objects are present between the heating plate 20 and the cooking pot 12, the temperature difference between the platform and the ambient temperature is greater than when there are no foreign objects.

[0123] Please see Figure 12 , Figure 12 This is a flowchart illustrating an embodiment of the foreign object detection method for cooking equipment according to this application. The method may specifically include the following steps:

[0124] S401: During the cooking process, obtain the temperature rise curve of the cooking device 100 over time.

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

[0126] S402: Determine the plateau heating stage in the heating curve, wherein the slope of the plateau heating stage is less than the slope of the cooking stages before and after the plateau heating stage.

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

[0128] S403: Determine whether there are foreign objects between the cooking pot 12 and the heating plate 20 based on the platform temperature during the platform heating stage.

[0129] Specifically, such as Figure 13 As shown, Figure 13 yes Figure 12 A flowchart illustrating an embodiment of S403 is provided. S403 can be implemented through the following steps:

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

[0131] In this embodiment, the platform temperature can be the temperature at a predetermined time point during the platform heating phase or the average temperature over a predetermined time range during the platform heating phase.

[0132] For example, tr can be denoted as the starting point of the plateau heating stage, and t(a+r+q) can be denoted as the ending point of the plateau heating stage. The plateau temperature of the plateau 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 plateau heating stage, or the average temperature of any time period between tr and t(a+r+q). This application does not limit this, and those skilled in the art can choose according to actual needs.

[0133] S4032: Determine whether the temperature difference is greater than or equal to the 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 a foreign object 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 object 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 schematic flowchart of another embodiment of the foreign object detection method for cooking equipment of this application. After S403, the following steps may also be included:

[0138] S404: During the cooling and depressurization process of the cooking device 100, determine whether the cooking temperature is less than or equal to the 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 inside the pot 10 corresponding to that cooking temperature is relatively low. At this time, manual venting will not cause the soup inside the pot 10 to overflow, and manual venting can be performed to quickly reduce the pressure inside the pot 10.

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

[0141] Specifically, if there are no foreign objects between the heating plate 20 and the cooking pot 12, the cooking temperature can accurately reflect the pressure inside the pot 10. When the cooking temperature drops to the second temperature threshold, the pressure inside the pot 10 is relatively low, and a pressure release reminder signal can be generated to remind the user to manually release the pressure. If there are foreign objects between the heating plate 20 and the cooking pot 12, the cooking temperature cannot accurately reflect the pressure inside the pot 10. When the cooking temperature drops to the second temperature threshold, the pressure inside the pot 10 may still be relatively high. If manual pressure release is performed at this time, the soup inside the pot 10 may overflow. Therefore, in this case, a pressure release reminder signal can be avoided to prevent the soup from overflowing, and the pressure inside the pot 10 can be allowed to automatically decrease to the same level as the outside atmospheric pressure.

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

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

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

[0145] S407: If the temperature is less than or equal to the third temperature threshold, the heating plate 20 is controlled to perform heat preservation heating; wherein, the third temperature threshold when there is a foreign object between the cooking pot 12 and the heating plate 20 is greater than the third temperature threshold when there is no foreign object 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 inside the pot 10 is too low, and the heating plate 20 needs to be controlled to heat the cooking pot 12.

[0147] When there is a foreign object between the heating plate 20 and the cooking pot 12, the cooking temperature may not accurately reflect the temperature of the food inside the pot 10. Therefore, to avoid the food temperature inside the pot 10 being too low, the third temperature threshold when there is a foreign object between the heating plate 20 and the cooking pot 12 can be set higher than the third temperature threshold when there is no foreign object between the heating plate 20 and the cooking pot 12. The difference between the two can be between 0-8℃, for example, it can be 1℃, 3℃, 5℃, 7℃ or 8℃.

[0148] Please see Figure 15 , Figure 15 This is a schematic diagram of another embodiment of the cooking device of this 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, it implements the steps of any of the temperature control methods described above.

[0149] The processor 220 can also be referred to as a CPU (Central Processing Unit). The processor 220 may be an integrated circuit chip with signal processing capabilities. The processor 220 can also be a general-purpose processor, a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components. The general-purpose processor can be a microprocessor, or the processor 220 can be any conventional processor.

[0150] 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 disk, removable disk, CD-ROM, etc. 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, across different programs, and across multiple memories. Memory 210 may be coupled to processor 220 so that processor 220 can read and write information to / from memory 210. Of course, memory 210 may be integrated into processor 220; this application does not limit this, and those skilled in the art can choose according to actual needs.

[0151] Please see Figure 16 , Figure 16This is a schematic diagram of a computer-readable storage medium according to an embodiment of this application. The computer-readable storage medium 300 stores a cooking program, which, when executed by a processor, implements the steps of any of the methods described above. The technical solution of this application, in essence, 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. This computer software product is stored in a storage device and includes several instructions (program data) to cause a computer device (which may be a personal computer, server, or network device, etc.) or processor to execute all or part of the steps of the methods of various embodiments of this invention. The aforementioned storage device includes various media such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks, as well as electronic devices such as computers, mobile phones, laptops, tablets, and cameras that have the aforementioned storage media.

[0152] The above are only some embodiments of this application and do not limit the scope of protection of this application. Any equivalent device or equivalent process transformation made based on the content of this application specification and drawings, or directly or indirectly applied to other related technical fields, are similarly included within the scope of patent protection of this application.

Claims

1. A method for controlling a cooking device, characterized in that, The method includes: during the cooking process, acquiring a temperature rise curve of the cooking equipment over time; The starting point of the pressurization and heating phase is determined in the heating curve, wherein the slope of the pressurization and heating phase is greater than the slope of the cooking phase preceding the pressurization and heating phase. The heating duration of the pressure-initiating and heating phase is set according to the preset target pressure and / or the cooking capacity of the cooking equipment; The control method further includes: During the depressurization and cooling phase of the heating curve, it is determined whether the cooking temperature of the cooking equipment is less than or equal to a preset second temperature threshold. If the temperature is less than or equal to the second temperature threshold and there are no foreign objects between the cooking pot and the heating plate, a pressure relief warning signal will be generated. If the temperature exceeds the second temperature threshold or if there is a foreign object between the cooking pot and the heating plate, no pressure relief warning signal will be generated.

2. The method according to claim 1, characterized in that: The step of determining the starting point of the pressure-increasing heating stage in the heating curve includes: determining the plateau heating stage in the heating curve, wherein the slope of the plateau heating stage is less than the slope of the cooking stages on both sides before and after the plateau heating stage. The starting point of the pressure-increasing and heating phase is taken as the end point of the platform heating phase or a preset time point after the end point.

3. The method according to claim 2, characterized in that: The step of determining the platform heating stage in the heating curve includes: setting multiple temperature reference points with a predetermined temperature step size, wherein the multiple temperature reference points are set sequentially at intervals with the temperature step size. Based on the heating curve, the first time interval required to raise the temperature from each of the temperature reference points by a preset first heating amplitude is determined sequentially. The time point corresponding to the temperature reference point where the first time interval is greater than or equal to the first time threshold is taken as the starting point of the platform heating phase. Based on the heating curve, the second time interval required to raise the temperature by a preset second heating amplitude at each of the temperature reference points following the starting point of the platform heating stage is determined sequentially. The time point corresponding to the temperature reference point where the second time interval is less than or equal to the second time threshold is taken as the termination point of the platform heating phase.

4. The method according to claim 3, characterized in that: The step of obtaining the heating curve of the cooking temperature of the cooking equipment over time during the cooking process includes: using the plurality of temperature reference points as sampling points and recording the time point at which the cooking temperature reaches the temperature reference point, thereby forming the heating curve.

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

6. The method according to claim 3, characterized in that: The first temperature increase and the second temperature increase are the sum of integer temperature steps.

7. The method according to claim 6, characterized in that: The first temperature rise and the second temperature rise are the sum of 1 to 5 temperature steps, the first time threshold and the second time threshold are 30 to 200 seconds, and the ratio of the second time threshold to the second temperature rise is less than the ratio of the first time threshold to the first temperature rise.

8. The method according to claim 2, characterized in that: Before the step of setting the heating duration of the pressure-increasing and heating phase according to the preset target pressure and / or the cooking amount of the cooking device, the method further includes: determining the cooking amount according to the duration of the platform heating phase.

9. The method according to claim 1, characterized in that: The step of setting the heating duration of the pressure-initiating and heating stage according to the preset target pressure and / or the cooking capacity of the cooking device includes: the greater the target pressure, the longer the heating duration of the pressure-initiating and heating stage; and the greater the cooking capacity of the cooking device, the longer the heating duration of the pressure-initiating and heating stage.

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

11. The method according to any one of claims 1-9, characterized in that: The control method further includes at least one of four technical solutions: technical solution A, technical solution B, technical solution C, and technical solution D. Technical Solution A: During the depressurization and cooling phase of the heating curve, the pressure inside the cooking equipment is determined based on the cooking quantity and cooking temperature of the cooking equipment; Technical Solution B: Determine whether there are foreign objects between the cooking pot and the heating plate in the cooking equipment based on the platform temperature during the platform heating stage in the heating curve; Technical Solution C: When a foreign object is detected between the heating plate and the cooking pot, the cooking program of the cooking equipment is adjusted to compensate for the cooking effect; Technical Solution D: During the heat preservation stage of the heating curve, determine whether the cooking temperature of the cooking equipment is less than or equal to a third temperature threshold. If the temperature is less than or equal to the third temperature threshold, the heating plate is controlled to perform heat preservation heating; wherein, the third temperature threshold when there is a foreign object between the cooking pot and the heating plate is greater than the third temperature threshold when there is no foreign object between the cooking pot and the heating plate.

12. A cooking device, characterized in that, It includes a memory, a processor, and a cooking program stored in the memory and executable on the processor, wherein the processor, when executing the cooking program, implements the method as described in any one of claims 1-11.

13. A computer-readable storage medium, characterized in that, It stores a cooking program, which, when executed by a processor, implements the method as described in any one of claims 1-11.

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