A control method, device, and storage medium for a sous-vide cooker

Abstract

A control method, device, and storage medium for a sous-vide cooker includes: acquiring first water temperature data at multiple points of the sous-vide cooker, wherein the multiple points are located at corresponding outlets of a circulating water pump; determining the optimal water flow rate at each point based on the first water temperature data and a preset optimal cooking temperature; and determining the operating rate of the circulating water pump at each point based on the optimal water flow rate. By acquiring the first water temperature data at multiple points located at the outlets of the corresponding circulating water pumps and combining it with the preset optimal cooking temperature to determine the optimal water flow rate at each point, the operating rate of the circulating water pump at each point is determined. This addresses the issue of poor heat exchange efficiency between food and water during cooking, which leads to uneven heating of some food and resulting in undercooked food. Furthermore, it enhances the nutritional value of the cooked food.

Description

[Technical Field]

[0001] This application relates to the field of communication technology, and in particular to a control method, device and storage medium for a sous-vide cooker. [Background Technology]

[0002] Slow cooking technology, also known as vacuum sous-vide, involves six key elements: ingredients and seasonings, packaging materials, vacuum packaging, circulating water for boiling and cooling, time control, and temperature control. Compared to traditional kitchen cooking methods, this approach is more rigorous and complex, preserving the beneficial components of ingredients to the greatest extent possible, resulting in a better taste. Furthermore, due to vacuum packaging, the aromatic substances in the ingredients are not lost or diminished, thus requiring less ingredient quantity than with traditional cooking methods.

[0003] However, existing sous vide cookers suffer from poor heat exchange between different areas of the food and the water during the cooking process due to heat loss, inconsistent water flow rates, or single temperature monitoring. This uneven temperature results in poor texture of the processed food and makes it easy for the food to be undercooked. [Summary of the Invention]

[0004] To address the issue of poor heat exchange efficiency between food and water during cooking, which leads to uneven heating of some food and resulting in undercooked food, this invention proposes a control method for a low-temperature slow cooker. This method obtains the first water temperature data and combines it with a preset optimal cooking temperature to determine the optimal water flow rate at each point, thereby determining the operating rate of the circulating water pump at each point.

[0005] The present invention proposes the following solution:

[0006] A control method for a sous vide cooker includes:

[0007] First water temperature data of multiple points in a sous-vide cooker are obtained, and the multiple points are located at the outlet of the corresponding circulating water pump.

[0008] Based on the initial water temperature data and the preset optimal cooking temperature, determine the optimal water flow rate at each point;

[0009] Determine the operating rate of the circulating water pump at each point based on the optimal water flow velocity.

[0010] The control method described above, wherein the step of acquiring first water temperature data at multiple points of the sous-vide maker, wherein the multiple points are located at the corresponding outlets of the circulating water pump, includes:

[0011] Based on the real-time position of the ingredients within the container, multiple sites corresponding to the ingredients are determined;

[0012] Obtain the first water temperature data at the multiple sites.

[0013] The control method described above, wherein the step of acquiring the first water temperature data at the plurality of sites includes:

[0014] Obtain the second water temperature data of the sous-vide cooker within a unit cycle;

[0015] The second water temperature data is filtered based on a filtering algorithm to generate the third water temperature data;

[0016] The first water temperature data is determined based on the third water temperature data.

[0017] The control method described above, wherein the step of determining the optimal water flow rate at each point based on the first water temperature data and the preset optimal cooking temperature includes:

[0018] Obtain the optimal cooking temperature for the corresponding ingredients;

[0019] Based on the comparison algorithm, the first temperature difference is determined by comparing the first water temperature data with the optimal cooking temperature of the corresponding ingredients.

[0020] Determine the optimal water flow velocity at each point based on the first temperature difference.

[0021] The control method described above, wherein the step of determining the optimal water flow velocity at each point based on the first temperature difference includes:

[0022] Based on the first temperature difference, establish the maximum heat flux equation for the flow heat transfer process;

[0023] The optimal water flow velocity at each point is generated based on the maximum heat flux equation.

[0024] The control method described above, wherein the step of determining the operating rate of the circulating water pump at each point based on the optimal water flow velocity includes:

[0025] The water volume in the pipeline between two different locations is obtained, wherein the pipeline is located at the outlet and inlet of the corresponding circulating water pump.

[0026] Determine the operating rate of the circulating water pump at each point based on the water volume in the pipeline and the optimal water flow velocity.

[0027] A control device for a sous vide cooker, comprising:

[0028] The acquisition module is used to acquire the first water temperature data of multiple points in the low-temperature slow cooker, wherein the multiple points are located at the outlet of the corresponding circulating water pump.

[0029] The first determining module is used to determine the optimal water flow rate at each point based on the first water temperature data and the preset optimal cooking temperature.

[0030] The second determining module is used to determine the operating rate of the circulating water pump at each point based on the optimal water flow velocity.

[0031] The control device described above, wherein the acquisition module includes:

[0032] The first determining unit is used to determine multiple sites corresponding to the food based on the real-time position of the food in the container;

[0033] The first acquisition unit is used to acquire the first water temperature data of the plurality of sites;

[0034] The first acquisition unit includes:

[0035] The acquisition subunit is used to acquire the second water temperature data of the sous-vide cooker within a unit cycle;

[0036] The first generation subunit is used to filter the second water temperature data based on a filtering algorithm and generate the third water temperature data.

[0037] A determining subunit is used to determine the first water temperature data based on the third water temperature data;

[0038] The first determining module includes:

[0039] The second acquisition unit is used to acquire the optimal cooking temperature for the corresponding ingredients;

[0040] The second determining unit is used to determine the first temperature difference by comparing the first water temperature data with the optimal cooking temperature of the corresponding ingredients based on a comparison algorithm.

[0041] The third determining unit is used to determine the optimal water flow velocity at each point based on the first temperature difference.

[0042] The third determining unit includes:

[0043] Establish a sub-unit to establish the maximum heat flux equation for the flow heat transfer process based on the first temperature difference;

[0044] The second generation sub-unit is used to generate the optimal water flow velocity at each point according to the maximum heat flux equation;

[0045] The second determining module includes:

[0046] The third acquisition unit is used to acquire the water volume in the pipeline between two different locations, wherein the pipeline is set at the outlet and inlet of the corresponding circulating water pump.

[0047] The fourth determining unit is used to determine the operating rate of the circulating water pump at each point based on the water volume in the pipeline and the optimal water flow rate.

[0048] A computer-readable storage medium storing a computer program that, when executed by a control device of a sous-vide maker, implements the sous-vide maker control method as described above.

[0049] A computer device includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the computer program to implement the sous vide control method described above.

[0050] This invention obtains first water temperature data at multiple points located at the outlets of corresponding circulating water pumps, and then combines this data with a preset optimal cooking temperature to determine the optimal water flow rate at each point. This determines the operating rate of the circulating water pump at each point, thus solving the problem of poor heat exchange efficiency between food and water during cooking, which leads to uneven heating of some food and resulting in undercooked food. It also makes the cooked food more nutritious. [Attached Image Description]

[0051] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0052] Figure 1 This is a flowchart of the control method of the low-temperature slow cooker according to the first embodiment of the present invention;

[0053] Figure 2 yes Figure 1 Detailed flowchart of step S11;

[0054] Figure 3 yes Figure 2 Detailed flowchart of step S112;

[0055] Figure 4 yes Figure 1 Detailed flowchart of step S12;

[0056] Figure 5 yes Figure 4 Detailed flowchart of step S123;

[0057] Figure 6 yes Figure 1 Detailed flowchart of step S13;

[0058] Figure 7 This is a structural block diagram of the control device of the low-temperature slow cooker according to the second embodiment of the present invention;

[0059] Figure 8 yes Figure 7 The detailed structural diagram of the module is obtained;

[0060] Figure 9 yes Figure 8 Detailed structural block diagram of the first acquisition unit;

[0061] Figure 10 yes Figure 7 Detailed structural block diagram of the first determined module;

[0062] Figure 11 yes Figure 10 Detailed structural block diagram of the third defined unit;

[0063] Figure 12 yes Figure 7 Detailed structural block diagram of the second determination module;

[0064] Figure 13 This is a structural block diagram of a computer device according to another embodiment of the present invention.

Detailed Implementation Methods

[0065] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Well-known modules, units, and their connections, links, communications, or operations are not shown or described in detail. Furthermore, the described features, architectures, or functions can be combined in any way in one or more embodiments. Those skilled in the art should understand that the various embodiments described below are only for illustrative purposes and not for limiting the scope of protection of the present invention. It is also readily understood that the modules, units, or processing methods in the various embodiments described herein and shown in the accompanying drawings can be combined and designed in various different configurations. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0066] The definitions of various terms or methods used in the following embodiments are, except where logically impossible, generally defined as broad concepts that can be implemented under the premise of the content disclosed in the embodiments. Under this understanding, all specific subordinate limitations of the terms or methods should be considered as part of the invention, and should not be narrowly interpreted or biased simply because the specification does not disclose such a specific limitation. For example, when the present invention refers to a control system, it includes not only virtual network servers but also real physical devices, which not only have data storage capabilities but also data processing, intelligent analysis, and reasoning capabilities. Similarly, provided logically feasible, the order of steps in the method is flexible and varied; all specific subordinate limitations within the broad concepts of various terms or methods fall within the scope of protection of this invention.

[0067] First embodiment:

[0068] Please refer to Figures 1 to 6 As shown, this embodiment proposes a control method for a sous vide cooker, including S11-S13, wherein:

[0069] S11. Obtain first water temperature data at multiple points of the low-temperature slow cooker, wherein the multiple points are located at the outlet of the corresponding circulating water pump.

[0070] This embodiment has multiple detection points in the container. Compared with the existing sous-vide makers which only have a single circulation pump and a single detection point, it has better temperature measurement effect and more accurate temperature control. In order to make the detection points more accurate and reliable, the temperature sensor is set at the outlet of the circulation pump, so that the measured temperature data is more accurate.

[0071] As a preferred option rather than a specific limitation, multiple of the aforementioned points are located on the pipes connected to the circulating water pump. By detecting the water temperature inside the connecting pipes, the detection results are made more accurate, and the heat exchange efficiency between the food and the water is higher.

[0072] As a preferred option rather than a specific limitation, step S11 includes S111-S112, wherein:

[0073] S111. Based on the real-time position of the ingredients in the container, determine multiple sites corresponding to the ingredients.

[0074] This embodiment uses a position sensor, such as a photoelectric sensor, to detect the real-time position of the food in the container. Based on the tumbling of the food in the slow cooker, the water temperature around the food is re-determined, which can more effectively adjust the heat exchange efficiency between the food and the water. For example, small ingredients such as braised eggs will float on the water surface during the steaming process. After detecting the position of the food, the corresponding circulation pump is controlled to output water according to its position in the container. The heat exchange efficiency is better than that of the existing single circulation pump, and the cooked food tastes better.

[0075] S112. Obtain the first water temperature data of the multiple sites.

[0076] Based on the identified multiple locations, temperature sensors, such as thermocouples, are used to detect the data at each location. By detecting the temperature data at multiple locations, the detected data is more accurate and can provide better assistance in subsequent control, thereby promoting heat exchange between the food and water.

[0077] As a preferred option rather than a specific limitation, step S112 includes S1121-S1123, wherein:

[0078] S1121. Obtain the second water temperature data of the sous-vide cooker within a unit cycle.

[0079] In this embodiment, the second water temperature data is acquired multiple times within a predetermined unit period. The unit period can be divided into multiple parts based on the different heating times of the ingredients. For example, if the ingredients are cooked for twelve hours, the twelve hours can be divided into 1,200 parts. The system then checks once every 36 seconds. The second water temperature data is a data set acquired multiple times within the above-mentioned period, and this data set includes data sets from multiple locations, thereby making the acquired temperature data more accurate.

[0080] S1122. Filter the second water temperature data based on the filtering algorithm to generate the third water temperature data.

[0081] This embodiment uses a filtering algorithm to filter the previously collected second water temperature data, removing invalid, excessively high peak data, or excessively low trough data, making the measurement results more accurate and better eliminating external influences on the data, thus generating third temperature data. The filtering algorithm performs the first filtering selection using the Pearson correlation coefficient, and then performs a second filtering screening using the chi-square distribution, calculating the chi-square metric distribution between the target and the numerical variable, selecting only the variable with the largest chi-square value, and finally determining the required data through recursive feature elimination, making the filtering process more accurate.

[0082] S1123. Determine the first water temperature data based on the third water temperature data.

[0083] In this embodiment, the temperature data is reorganized and sorted using the third water temperature data selected above, and the mean, median and mode of the third water temperature data are taken according to preset rules. The three data are analyzed to determine the first water temperature data. The preset rules are calculated based on the calculation library stored in the control system.

[0084] S12. Determine the optimal water flow rate at each point based on the first water temperature data and the preset optimal cooking temperature.

[0085] This embodiment retrieves the optimal cooking temperature for the corresponding ingredients from the control system, compares it with the first water temperature data, and then calculates the water flow rate corresponding to the water temperature. This ensures that the water temperature output from the circulating water pump outlet matches the optimal temperature required by the ingredients, thereby making the cooked ingredients taste better, have higher nutritional value, and improve the heat exchange efficiency between the ingredients and water.

[0086] As a preferred option rather than a specific limitation, step S12 includes S121-S123, wherein:

[0087] S121. Obtain the optimal cooking temperature for the corresponding ingredients.

[0088] In this embodiment, after the corresponding food type and name are automatically detected by machine vision or manually input, the corresponding food data is retrieved from the storage database of the control system to determine the optimal cooking temperature of the food. This allows for better control of the machine output temperature, resulting in better taste and nutritional value of the cooked food.

[0089] S122. Based on the comparison algorithm, compare the first water temperature data with the optimal cooking temperature of the corresponding ingredients to determine the first temperature difference.

[0090] In this embodiment, the optimal cooking temperature of the corresponding ingredient is determined and compared with the first water temperature data based on a comparison algorithm. The value obtained from the comparison is determined as the first temperature difference. The comparison algorithm determines the result by performing distance analysis on the data and the position of the data on the coordinate axis, so that the determined result is more accurate and the comparison efficiency is higher.

[0091] S123. Determine the optimal water flow velocity at each point based on the first temperature difference.

[0092] This embodiment determines the difference between the water temperature and the optimal cooking temperature by using a first temperature difference value. The temperature value is adjusted by controlling the water flow speed. When the water flow speed is slower, the heat exchange between the water and the food is more sufficient, and the temperature value transferred is higher. When the water flow speed is faster, the heat exchange between the water and the food is less sufficient, and the temperature value transferred is lower. This adjusts the water temperature and thus affects the heat exchange between the food and the water.

[0093] As a preferred option rather than a specific limitation, step S123 includes S1231-S1232, wherein:

[0094] S1231. Based on the first temperature difference, establish the maximum heat flux equation for the flow heat transfer process.

[0095] In this embodiment, the first temperature difference is determined and set as the heat flux parameter. The flow process is set as a mathematical model, and the water flow heat transfer process is a three-dimensional steady-state turbulent process. Boundary condition values ​​are set to solve the model, thereby achieving precise temperature control.

[0096] S1232. Based on the maximum heat flux equation, generate the optimal water flow velocity at each point.

[0097] This embodiment establishes continuity equations, momentum conservation equations, and energy conservation equations, substitutes heat flux parameters into the maximum heat flux equation, and combines these equations to obtain the temperature value. Then, through the transformation of the temperature value and the water flow velocity formula, the precise optimal water flow velocity is finally obtained, resulting in better control.

[0098] S13. Determine the operating rate of the circulating water pump at each point based on the optimal water flow velocity.

[0099] This embodiment determines the water flow velocity at each point by establishing the optimal water flow velocity. Once the water flow velocity is determined, the operating rate of the circulating water pump is also determined. By using the optimal water flow velocity to determine the operating rate of the circulating water pump at each point, the operation is more stable and the control is more precise.

[0100] As a preferred option rather than a specific limitation, step S13 includes S131-S132, wherein:

[0101] S131. Obtain the water volume in the pipeline between two different locations, wherein the pipeline is located at the outlet and inlet of the corresponding circulating water pump.

[0102] In this embodiment, pipes are installed at the outlet and inlet of the corresponding circulating water pump to assist the circulating water pump in heating and outputting water, while transporting the water to the location where heat exchange is required. The circulating water pumps are installed at multiple locations on the container, which can be equally spaced along the axial direction of the container and equally spaced along the circumference of the container to improve the circulation effect and increase the heat exchange efficiency.

[0103] As a preferred option rather than a specific limitation, the pipeline is located between two circulating water pumps at different locations, connecting the outlet of the first water pump to the inlet of the second water pump. By diverting a portion of the water from the outlet of the first water pump to the container, and the other portion flowing through the pipeline to the inlet of the second water pump, the water is heated and circulated by the circulating water pump to rapidly heat up the sous-vide cooker.

[0104] S132. Determine the operating rate of the circulating water pump at each point based on the water volume in the pipeline and the optimal water flow velocity.

[0105] This embodiment determines the required temperature for the machine to heat up by measuring the water flow in the pipeline, so that the temperature reaches a suitable threshold. It also allows for better control of the operating speed of the circulating water pump, preventing excessive pressure due to the pump running too fast or water shortage in the pipeline due to the pump running too slow. Combined with the optimal water flow rate, it can better ensure that the water temperature in the container remains at a high level of stability.

[0106] This embodiment obtains the first water temperature data at multiple points located at the corresponding outlets of the circulating water pump, and then combines it with the preset optimal cooking temperature to determine the optimal water flow rate at each point, thereby determining the operating rate of the circulating water pump at each point. This solves the problem of poor heat exchange efficiency between food and water during the cooking process, which leads to uneven heating of some food and resulting in half-cooked food. It also makes the cooked food more nutritious.

[0107] Second embodiment:

[0108] Please refer to Figures 7 to 12 As shown, this embodiment proposes a control device 100 for a sous-vide cooker, including an acquisition module 110, a first determination module 120, and a second determination module 130, wherein:

[0109] The acquisition module 110 is connected to the first determination module 120 and is used to acquire the first water temperature data of multiple points of the low temperature slow cooker. The multiple points are located at the outlet of the corresponding circulating water pump.

[0110] As a preferred option rather than a specific limitation, the acquisition module 110 includes a first determining unit 111 and a first acquisition unit 112, wherein:

[0111] The first determining unit 111 is connected to the first acquiring unit 112 and is used to determine multiple sites corresponding to the food based on the real-time position of the food in the container.

[0112] The first acquisition unit 112 is used to acquire the first water temperature data of the plurality of sites.

[0113] As a preferred embodiment rather than a specific limitation, the first acquisition unit 112 includes an acquisition subunit 1121, a first generation subunit 1122, and a determination subunit 1123, wherein:

[0114] The acquisition subunit 1121 is connected to the first generation subunit 1122 and is used to acquire the second water temperature data of the low-temperature slow cooker within a unit cycle.

[0115] The first generation subunit 1122 is connected to the determination subunit 1123 and is used to filter the second water temperature data based on the filtering algorithm to generate the third water temperature data.

[0116] The determination subunit 1123 is used to determine the first water temperature data based on the third water temperature data.

[0117] The first determining module 120 is connected to the second determining module 130 and is used to determine the optimal water flow rate at each point based on the first water temperature data and the preset optimal cooking temperature.

[0118] As a preferred embodiment rather than a specific limitation, the first determining module 120 includes a second acquiring unit 121, a second determining unit 122, and a third determining unit 123, wherein:

[0119] The second acquisition unit 121 is connected to the second determination unit 122 and is used to acquire the optimal cooking temperature of the corresponding ingredients.

[0120] The second determining unit 122 is connected to the third determining unit 123 and is used to determine the first temperature difference by comparing the first water temperature data with the optimal cooking temperature of the corresponding ingredients based on a comparison algorithm.

[0121] The third determining unit 123 is used to determine the optimal water flow velocity at each point based on the first temperature difference.

[0122] As a preferred option rather than a specific limitation, the third determining unit 123 includes an establishing subunit 1231 and a generating subunit 1232:

[0123] Subunit 1231 is established and connected to the second generation subunit 1232, which is used to establish the maximum heat flux equation of the flow heat transfer process based on the first temperature difference.

[0124] The second generating subunit 1232 is used to generate the optimal water flow velocity at each point according to the maximum heat flux equation.

[0125] The second determining module 130 is connected to a device for determining the operating rate of the circulating water pump at each point based on the optimal water flow rate.

[0126] As a preferred embodiment rather than a specific limitation, the second determining module 130 includes a third acquiring unit 131 and a fourth determining unit 132, wherein:

[0127] The third acquisition unit 131 is connected to the fourth determination unit 132 and is used to acquire the water volume in the pipeline between two different locations. The pipeline is set at the outlet and inlet of the corresponding circulating water pump.

[0128] The fourth determining unit 132 is used to determine the operating rate of the circulating water pump at each point based on the water volume in the pipeline and the optimal water flow rate.

[0129] This embodiment obtains the first water temperature data at multiple points located at the corresponding outlets of the circulating water pump, and then combines it with the preset optimal cooking temperature to determine the optimal water flow rate at each point, thereby determining the operating rate of the circulating water pump at each point. This solves the problem of poor heat exchange efficiency between food and water during the cooking process, which leads to uneven heating of some food and resulting in half-cooked food. It also makes the cooked food more nutritious.

[0130] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the above-described division of functional modules is used as an example. In practical applications, the above functions can be assigned to different functional modules as needed, that is, the internal structure of the device can be divided into different functional modules to complete all or part of the functions described above. The specific working process of the system, device, and unit described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0131] This invention also provides a computer storage medium storing a computer program that, when executed by a processor, implements a control method for a sous vibrator as described in the above embodiments.

[0132] Those skilled in the art will understand that all or part of the processes in the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium. When executed, the computer program can include the processes of the control methods for each of the above-described sous vide cookers. Any references to memory, storage, databases, or other media used in the embodiments provided in this application can include non-volatile and / or volatile memory. Non-volatile memory may include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM), or flash memory. Volatile memory may include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in a variety of forms, such as static RAM (SRAM), dynamic RAM (DRAM), synchronous DRAM (SDRAM), dual data rate SDRAM (DDRSDRAM), enhanced SDRAM (ESDRAM), synchronous link DRAM (SLDRAM), RAMbus direct RAM (RDRAM), direct memory bus dynamic RAM (DRDRAM), and memory bus dynamic RAM (RDRAM).

[0133] Alternatively, if the integrated units of the present invention are implemented as software functional modules and sold or used as independent products, they can also be stored in a computer-readable storage medium. Based on this understanding, the technical solutions of the embodiments of the present invention, or the parts that contribute to related technologies, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, terminal, or network device, etc.) to execute all or part of the methods of the various embodiments of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as mobile storage devices, RAM, ROM, magnetic disks, or optical disks. Corresponding to the aforementioned computer storage medium, one embodiment also provides a computer device, which includes a memory, a processor, and a computer program stored in the memory and executable on the processor. When the processor executes the program, it implements a control method for a sous vide cooker as described in the above embodiments.

[0134] This computer device can be a terminal, and its internal structure diagram can be as follows: Figure 13As shown, the computer device includes a processor, memory, network interface, display screen, and input devices connected via a system bus. The processor provides computing and control capabilities. The memory includes non-volatile storage media and internal memory. The non-volatile storage media stores the operating system and computer programs. The internal memory provides an environment for the operation of the operating system and computer programs in the non-volatile storage media. The network interface is used to communicate with external terminals via a network connection. When the computer program is executed by the processor, it implements a control method for a sous vide machine. The display screen can be an LCD screen or an e-ink display screen. The input devices can be a touch layer covering the display screen, buttons, a trackball, or a touchpad on the computer device's casing, or an external keyboard, touchpad, or mouse.

[0135] This embodiment obtains the first water temperature data at multiple points located at the corresponding outlets of the circulating water pump, and then combines it with the preset optimal cooking temperature to determine the optimal water flow rate at each point, thereby determining the operating rate of the circulating water pump at each point. This solves the problem of poor heat exchange efficiency between food and water during the cooking process, which leads to uneven heating of some food and resulting in half-cooked food. It also makes the cooked food more nutritious.

[0136] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0137] The above embodiments merely illustrate several implementation methods of the present invention, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A control method for a sous-vide cooker, characterized in that, include: First water temperature data of multiple points in a sous-vide cooker are obtained, and the multiple points are located at the outlet of the corresponding circulating water pump. Based on the initial water temperature data and the preset optimal cooking temperature, determine the optimal water flow rate at each point; Determine the operating rate of the circulating water pump at each point based on the optimal water flow velocity; The acquisition of first water temperature data at multiple points in the sous-vide maker, wherein the multiple points are located at the outlets of corresponding circulating water pumps, includes: Based on the real-time position of the ingredients within the container, multiple sites corresponding to the ingredients are determined; Obtain the first water temperature data at the multiple sites.

2. The control method according to claim 1, characterized in that, The step of acquiring the first water temperature data at the multiple sites includes: Obtain the second water temperature data of the sous-vide cooker within a unit cycle; The second water temperature data is filtered based on a filtering algorithm to generate the third water temperature data; The first water temperature data is determined based on the third water temperature data.

3. The control method according to claim 1, characterized in that, The step of determining the optimal water flow rate at each point based on the first water temperature data and the preset optimal cooking temperature includes: Obtain the optimal cooking temperature for the corresponding ingredients; Based on the comparison algorithm, the first temperature difference is determined by comparing the first water temperature data with the optimal cooking temperature of the corresponding ingredients. Determine the optimal water flow velocity at each point based on the first temperature difference.

4. The control method according to claim 3, characterized in that, The step of determining the optimal water flow velocity at each point based on the first temperature difference includes: Based on the first temperature difference, establish the maximum heat flux equation for the flow heat transfer process; The optimal water flow velocity at each point is generated based on the maximum heat flux equation.

5. The control method according to claim 1, characterized in that, The step of determining the operating rate of the circulating water pump at each point based on the optimal water flow velocity includes: The water volume in the pipeline between two different locations is obtained, wherein the pipeline is located at the outlet and inlet of the corresponding circulating water pump. Determine the operating rate of the circulating water pump at each point based on the water volume in the pipeline and the optimal water flow velocity.

6. A control device for a sous-vide cooker, characterized in that, include: The acquisition module is used to acquire the first water temperature data of multiple points in the low-temperature slow cooker, wherein the multiple points are located at the outlet of the corresponding circulating water pump. The first determining module is used to determine the optimal water flow rate at each point based on the first water temperature data and the preset optimal cooking temperature. The second determining module is used to determine the operating rate of the circulating water pump at each point based on the optimal water flow rate; The acquisition module includes: The first determining unit is used to determine multiple sites corresponding to the food based on the real-time position of the food in the container; The first acquisition unit is used to acquire the first water temperature data of the plurality of sites.

7. The control device according to claim 6, characterized in that, The first acquisition unit includes: The acquisition subunit is used to acquire the second water temperature data of the sous-vide cooker within a unit cycle; The first generation subunit is used to filter the second water temperature data based on a filtering algorithm and generate the third water temperature data. A determining subunit is used to determine the first water temperature data based on the third water temperature data; The first determining module includes: The second acquisition unit is used to acquire the optimal cooking temperature for the corresponding ingredients; The second determining unit is used to determine the first temperature difference by comparing the first water temperature data with the optimal cooking temperature of the corresponding ingredients based on a comparison algorithm. The third determining unit is used to determine the optimal water flow velocity at each point based on the first temperature difference. The third determining unit includes: Establish a sub-unit to establish the maximum heat flux equation for the flow heat transfer process based on the first temperature difference; The second generation sub-unit is used to generate the optimal water flow velocity at each point according to the maximum heat flux equation; The second determining module includes: The third acquisition unit is used to acquire the water volume in the pipeline between two different locations, wherein the pipeline is set at the outlet and inlet of the corresponding circulating water pump. The fourth determining unit is used to determine the operating rate of the circulating water pump at each point based on the water volume in the pipeline and the optimal water flow rate.

8. A computer-readable storage medium, characterized in that, The storage medium stores a computer program, which, when executed by the control device of the sous-vide cooker, implements the control method of the sous-vide cooker as described in any one of claims 1-5.

9. A computer device, characterized in that, The computer device includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the computer program to implement the control method of the sous virulent cooker as described in any one of claims 1-5.

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