A cooking appliance and a temperature control method, device and storage medium thereof

Abstract

Embodiments of the present application disclose a cooking appliance, a temperature control method and device thereof and a storage medium. The method comprises: in response to a cooking start instruction, performing first-stage heating on food in the cooking appliance to make the temperature of the food reach a preset first temperature; performing second-stage heating on the food to make the temperature of the food reach a preset second temperature from the first temperature; wherein the first temperature is less than the second temperature, and the average power of the first stage is greater than the average power of the second stage; and performing third-stage heating on the food to make the temperature of the food reach a preset third temperature from the second temperature, wherein the second temperature is less than the third temperature, and the average power of the third stage is less than the average power of the first stage.

Description

Technical Field

[0001] This application relates to, but is not limited to, the field of household appliances, and particularly to a cooking appliance and its temperature control method, apparatus and storage medium. Background Technology

[0002] In everyday cooking appliances such as induction cookers and multi-burner stoves, the heat from the food inside the appliance is transferred to the temperature sensor only after passing through the microcrystalline panel between the appliance and the sensor. This results in a significant lag in temperature measurement, causing large fluctuations in the temperature inside the cookware when the appliance is operating at a constant temperature. Consequently, when cooking, if the temperature is too high, the food is prone to burning and smoking; if the temperature is too low, the heat is often insufficient, leading to prolonged cooking times. Summary of the Invention

[0003] In view of this, embodiments of this application provide a cooking appliance and its temperature control method, apparatus and storage medium.

[0004] The technical solution of this application embodiment is implemented as follows:

[0005] In a first aspect, embodiments of this application provide a temperature control method for a cooking appliance, the method comprising: in response to a cooking start command, heating food ingredients in the cooking appliance in a first stage to bring the temperature of the food ingredients to a preset first temperature; heating the food ingredients in a second stage to bring the temperature of the food ingredients from the first temperature to a preset second temperature; wherein the first temperature is lower than the second temperature, and the average power of the first stage is greater than the average power of the second stage; and heating the food ingredients in a third stage to bring the temperature of the food ingredients from the second temperature to a preset third temperature, wherein the second temperature is lower than the third temperature, and the average power of the third stage is lower than the average power of the first stage.

[0006] Secondly, embodiments of this application provide a temperature control device for a cooking appliance, the device comprising: a first heating module, configured to heat food ingredients within the cooking appliance in a first stage in response to a cooking start command, such that the temperature of the food ingredients reaches a preset first temperature; a second heating module, configured to heat the food ingredients in a second stage, such that the temperature of the food ingredients increases from the first temperature to a preset second temperature; wherein the first temperature is lower than the second temperature, and the average power of the first stage is greater than the average power of the second stage; and a third heating module, configured to heat the food ingredients in a third stage, such that the temperature of the food ingredients increases from the second temperature to a third temperature, wherein the second temperature is lower than the third temperature, and the average power of the third stage is lower than the average power of the first stage.

[0007] Thirdly, embodiments of this application provide a cooking appliance, the cooking appliance comprising: a heating component for heating food within the cooking appliance; a first detection component for detecting the temperature of the food; a control component for, in response to a cooking start command, performing a first stage of heating on the food within the cooking appliance to raise the temperature of the food to a preset first temperature; performing a second stage of heating on the food to raise the temperature of the food from the first temperature to a preset second temperature; wherein the first temperature is lower than the second temperature, and the average power of the first stage is greater than the average power of the second stage; and performing a third stage of heating on the food to raise the temperature of the food from the second temperature to a preset third temperature, wherein the second temperature is lower than the third temperature, and the average power of the third stage is lower than the average power of the first stage.

[0008] Fourthly, embodiments of this application provide a computer storage medium storing a temperature control program, wherein when the temperature control program is executed by a processor, it implements the steps of the temperature control method for the cooking appliance provided in embodiments of this application.

[0009] In this embodiment, on the one hand, by heating the food in three stages, especially compared to the second and third stages, the heating power is the highest in the first stage. When the food temperature is low, using the highest heating power can reduce the problem of prolonged cooking time due to insufficient heat. On the other hand, compared to the first stage, the heating power is reduced in the second and third stages to allow the food temperature to rise from the first temperature to the second temperature and then to the target temperature, thus preventing the food temperature from rising too quickly in the second and third stages. In this way, even if there is a lag in the temperature sensor measurement, the large temperature fluctuation of the food can be reduced, which could lead to overheating. Attached Figure Description

[0010] 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 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, wherein:

[0011] Figure 1 A schematic diagram illustrating the implementation process of a temperature control method for a cooking appliance provided in this application embodiment;

[0012] Figure 2A schematic diagram illustrating the implementation process of a temperature control method for a cooking appliance provided in this application embodiment;

[0013] Figure 3A A schematic diagram illustrating the implementation process of a temperature control method for a cooking appliance provided in this application embodiment;

[0014] Figure 3B A schematic diagram illustrating the implementation process of a method for determining a fourth power according to an embodiment of this application;

[0015] Figure 3C A schematic diagram illustrating the implementation process of a method for determining the amount of ingredients provided in an embodiment of this application;

[0016] Figure 4 A schematic diagram illustrating the implementation process of a temperature control method for a cooking appliance provided in this application embodiment;

[0017] Figure 5A This is a schematic diagram of a temperature control curve for cooking with a small amount of edible oil, provided in an embodiment of this application.

[0018] Figure 5B This is a schematic diagram of a temperature control curve for cooking with a large amount of edible oil, provided in an embodiment of this application.

[0019] Figure 5C A schematic diagram illustrating the implementation process of a temperature control method for a cooking appliance provided in this application embodiment;

[0020] Figure 5D This is a schematic diagram of temperature control power curves for different temperature ranges provided in the embodiments of this application;

[0021] Figure 5E A schematic diagram of the temperature curves of different grades of oil after heating, provided for embodiments of this application;

[0022] Figure 6 A schematic diagram of the composition structure of a cooking utensil provided in an embodiment of this application;

[0023] Figure 7 A schematic diagram of the composition of the temperature control device for a cooking appliance provided in an embodiment of this application. Detailed Implementation

[0024] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. The following embodiments are used to illustrate this application, but are not intended to limit the scope of this application. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0025] In the following description, references are made to “some embodiments,” which describe a subset of all possible embodiments. However, it is understood that “some embodiments” may be the same subset or different subsets of all possible embodiments and may be combined with each other without conflict.

[0026] It should be noted that the terms "first, second, and third" used in the embodiments of this application are merely to distinguish similar objects and do not represent a specific ordering of objects. It is understood that "first, second, and third" can be interchanged in a specific order or sequence where permitted, so that the embodiments of this application described herein can be implemented in an order other than that illustrated or described herein.

[0027] It will be understood by those skilled in the art that, unless otherwise defined, all terms used herein (including technical and scientific terms) have the same meaning as commonly understood by one of ordinary skill in the art to which the embodiments of this application pertain. It should also be understood that terms such as those defined in general dictionaries should be understood to have a meaning consistent with their meaning in the context of the prior art, and should not be interpreted in an idealized or overly formal sense unless specifically defined as herein.

[0028] The above description is merely a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

[0029] In daily life, some cooking appliances, such as induction cookers and multi-burner stoves, have a microcrystalline panel between the appliance and the temperature sensor. Heat from the food placed inside the appliance passes through this panel before reaching the sensor. Because the microcrystalline panel is relatively thick, there is a lag in temperature measurement, resulting in significant temperature fluctuations inside the cookware when the appliance is operating at a constant temperature. For example, the microcrystalline panel of a common induction cooker is 3 to 4 millimeters thick, resulting in a temperature response time of approximately 5 seconds.

[0030] When cooking on an induction cooker, the temperature sensor stops heating when it detects that the food has reached the preset temperature. However, due to the large temperature fluctuations within the cookware, if the temperature inside the cookware is too high, the food has already been overheated. Furthermore, as the heating time increases, the temperature of the food exceeds the preset temperature by a greater margin, leading to damage from overheating and potentially causing burning and smoking. Conversely, if the temperature inside the cookware is too low, the actual temperature of the food is still relatively low, resulting in prolonged cooking time. This is especially true for foods with low specific heat capacity, such as cooking oil, where temperature measurement lag can easily lead to overheating.

[0031] This application provides a method for temperature control of a cooking appliance. By heating the food in three stages, especially compared to the second and third stages, the heating power is the highest in the first stage. When the food temperature is low, using the highest heating power can reduce the problem of prolonged cooking time due to insufficient heat. On the other hand, compared to the first stage, the heating power is reduced in the second and third stages to allow the food temperature to rise from the first temperature to the second temperature and then to the target temperature. This prevents the food temperature from rising too quickly in the second and third stages. In this way, even if there is a lag in the temperature sensor measurement, it can reduce the large temperature fluctuation of the food that could lead to overheating.

[0032] The technical solution of this application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0033] This application provides a method for temperature control of a cooking appliance, such as... Figure 1 As shown, the method includes:

[0034] Step S101: In response to the cooking start command, the ingredients in the cooking appliance are heated in the first stage to bring the temperature of the ingredients to a preset first temperature.

[0035] Here, cooking appliances can include, but are not limited to, induction cookers, multi-burner stoves, food processors, microwave ovens, steam ovens, air fryers, etc.

[0036] The ingredients here can include, but are not limited to, cooking oil, water, soups, lamb, beef, pork, chicken, etc.

[0037] Here, the cooking start command can be a voice command issued by the user, which includes a cooking command word and a qualifier for the ingredients in the cooking appliance. For example, the user's cooking start command could be "cook stock," where "cook" is the cooking command word and "stock" is the qualifier for the ingredients in the cooking appliance. The cooking start command can also be a command entered or selected by the user through the control panel of the cooking appliance. For example, the user can enter the command "cook pork" through a touchscreen display. The cooking start command can also be a command obtained from a remote control terminal (such as a mobile phone, remote control, etc.). For example, the user can select to start the cooking appliance on their mobile phone, and then the mobile phone sends the command to the cooking appliance via a network connection. The cooking appliance responds to the cooking start command and enters cooking mode. In this implementation, the network connection can be Bluetooth or a wireless network.

[0038] Step S102: Heat the food in a second stage, so that the temperature of the food reaches a preset second temperature from the first temperature; wherein the first temperature is lower than the second temperature, and the average power of the first stage is greater than the average power of the second stage.

[0039] Here, to achieve rapid heating, the average power of the first stage should be as high as possible. In practice, the power of the first stage can be a constant value. This power can be set based on the maximum power of the cooking appliance, or it can be set based on the maximum power of the cooking appliance and the properties of the ingredients. The properties of the ingredients include their weight, volume, type, and initial temperature. For example, if the maximum power of the cooking appliance is 2100 watts (W), the average power of the first stage can be set to 2100W for each cooking session. Alternatively, when the ingredients placed in the cooking appliance are peanut oil with an initial temperature of 60 degrees Celsius (°C) and a volume of 0.1 liters (L), the average power of the first stage can be set slightly lower than the maximum power of the cooking appliance, such as 1800W. This is because the peanut oil has a relatively high initial temperature and a small volume, so a power of 1800W will allow for rapid heating.

[0040] Here, in the second stage of heating, in order to slow down the rate of temperature rise of the food, the power is reduced based on the power at the end of the first stage (also known as the first power, denoted as P1), so that the average power of the second stage is less than the average power of the first stage.

[0041] In some embodiments, the power of the second stage can be regulated in the following ways:

[0042] (1) Based on the power P1 at the end of the first stage, continuously reduce the power to a constant power, marked as the second power P2 (i.e., P2 represents the power at the end of the second stage); (2) Based on the power P1 at the end of the first stage, reduce the power to a constant power P2 by adjusting the power; (3) First, based on the power P1 at the end of the first stage, reduce the power to a constant power by adjusting the power, marked as P3, and then reduce the power to power P2 by continuously reducing the power based on power P3; (4) First, based on the power P1 at the end of the first stage, continuously reduce the power to a constant power P3, and then reduce the power to power P2 by adjusting the power based on power P3. Among them, the power adjustment method includes fixed-period power adjustment and variable-period power adjustment, which are not limited in this embodiment.

[0043] During implementation, in the second stage of heating, the power must be reduced at least once through power adjustment.

[0044] Step S103: Heat the food in a third stage, so that the temperature of the food reaches a preset third temperature from the second temperature; wherein the second temperature is lower than the third temperature, and the average power of the third stage is lower than the average power of the first stage.

[0045] Here, the third stage is the stage of heating with varying power, and the average power of the third stage is less than the average power of the first stage.

[0046] In some embodiments, the power of the third stage can be adjusted in the following ways: (1) continuously increasing the power to a constant power based on power P2, marked as P5, wherein power P5 is less than power P1; (2) continuously increasing the power to a constant power based on power P2, marked as P4, heating at power P4 for a period of time, and then continuously decreasing the power to another constant power based on power P4, marked as P5; wherein power P4 and power P5 are both less than power P1.

[0047] Here, the preset first, second, and third temperatures are not fixed. The first, second, and third temperatures will vary depending on the type of food. This application does not limit this. For example, when the food is cooking oil, the first temperature is set to 120 degrees Celsius (°C), the second temperature is set to 160°C, and the third temperature is set to 186°C; when the food is millet porridge, the first temperature is set to 75°C, the second temperature is set to 90°C, and the third temperature is set to 100°C.

[0048] In this embodiment, the food is heated in three stages. In particular, compared to the second and third stages, the heating power is the highest in the first stage. When the food temperature is low, using the highest heating power can reduce the problem of prolonged cooking time due to insufficient heat. In addition, compared to the first stage, the heating power is reduced in the second and third stages to allow the food temperature to rise from the first temperature to the second temperature and then to the target temperature. This prevents the food temperature from rising too quickly in the second and third stages. In this way, even if there is a lag in the temperature sensor measurement, the large temperature fluctuation of the food can be reduced, which could lead to overheating.

[0049] Based on the foregoing embodiments, this application provides a method for temperature control of a cooking appliance, wherein the power at the end of the first stage is the first power, such as... Figure 2 As shown, the method includes:

[0050] Step S201: In response to the cooking start command, the food in the cooking appliance is heated in the first stage to bring the temperature of the food to a preset first temperature.

[0051] Here, step S201 can be understood by referring to S101.

[0052] Step S202: During the execution of the second stage, the first real-time temperature of the food ingredient is detected;

[0053] Here, during the second stage, the ingredients are heated in the second stage, and then the first real-time temperature of the ingredients is detected. The first real-time temperature can be detected by a temperature detector built into the cooking appliance. The temperature detector can be a temperature sensor or thermometer built into the cooking appliance, and there is no limitation here.

[0054] Step S203: When the first real-time temperature of the food ingredient is less than the preset fourth temperature, the first power is reduced by continuously reducing the power and the food ingredient is heated so that the temperature of the food ingredient reaches the fourth temperature; wherein the fourth temperature is greater than the first temperature and less than the second temperature.

[0055] Here, the preset fourth temperature is not fixed; it varies depending on the type of food. This application does not limit this. For example, when the food is cooking oil, the fourth temperature is set to 140°C; when the food is millet porridge, the fourth temperature is set to 80°C.

[0056] Step S204: When the first real-time temperature of the food ingredient is greater than the fourth temperature, the power is further reduced to a preset second power by adjusting the power and the food ingredient is heated so that the temperature of the food ingredient reaches the second temperature.

[0057] Here, power adjustment can be achieved using either a fixed-period or variable-period method. Fixed-period power adjustment involves conducting the sine wave during period 1 and then deactivating it during period 2. Variable-period power adjustment, based on fixed-period control, discretizes the sine wave conduction according to the time period of the duty cycle change, preventing two sine waves from conducting or deactivating simultaneously. Power adjustment is achieved by controlling the conduction and deactivation of the sine waves through periodic changes.

[0058] In some embodiments, the power adjustment method is a fixed-period power adjustment. The following is an exemplary description of an implementation method for reducing power by adjusting the power.

[0059] In implementation, assuming a power adjustment cycle is 7 seconds, the food can be heated at 1300W for 5 seconds (cycle 1), then stopped for 2 seconds (cycle 2); next, the food can be heated at 1200W for 5 seconds, then stopped for 2 seconds; finally, the food can be heated at 1100W for 5 seconds, then stopped for 2 seconds. It should be noted that the number of power adjustment cycles can be determined according to actual conditions, and this embodiment does not impose a limitation.

[0060] Here, the second power can be set to a constant power lower than the first power. The second power is related to the type of food; different types of food require different second power settings. For example, when the food is peanut oil, and the first power is set to 2100W, the second power can be set to 1200W.

[0061] In this embodiment of the application, steps S202 to S204 provide a way to implement step S102.

[0062] Step S205: Heat the food in a third stage, so that the temperature of the food reaches a preset third temperature from the second temperature; wherein the second temperature is lower than the third temperature, and the average power of the third stage is lower than the average power of the first stage.

[0063] Here, step S205 can be understood by referring to S103.

[0064] In this embodiment, when the temperature of the food ingredient is lower than a preset fourth temperature, the power is continuously reduced while heating the food ingredient to bring its temperature to the fourth temperature. When the temperature of the food ingredient is higher than the fourth temperature, the power is adjusted while heating the food ingredient to bring its temperature to the second temperature. Thus, by continuously reducing the power when the food ingredient temperature is lower than the preset fourth temperature to rapidly raise its temperature, and then adjusting the power when the food ingredient temperature reaches the fourth preset temperature, the food ingredient can continue to heat up, while also saving energy.

[0065] Based on the foregoing embodiments, this application provides a temperature control method for a cooking appliance, wherein the third stage includes a first sub-stage to a fourth sub-stage that are sequentially connected in time, and the power at the end of the second stage is the second power P2, as shown below. Figure 3A As shown, the method includes:

[0066] Step S301: In response to the cooking start command, the food in the cooking appliance is heated in the first stage to bring the temperature of the food to a preset first temperature.

[0067] Step S302: The food is heated in a second stage, so that the temperature of the food reaches a preset second temperature from the first temperature; wherein the first temperature is lower than the second temperature, and the average power of the first stage is greater than the average power of the second stage.

[0068] Here, steps S301 and S302 can be understood by referring to steps S101 and S102.

[0069] Step S303: Heat the food ingredients in the first sub-stage of the third stage by increasing the power from the second power to a preset third power, so that the temperature of the food ingredients reaches the first sub-temperature from the second temperature.

[0070] Here, the power can be increased to the preset third power level by continuously increasing the power. To achieve rapid heating, the third power can be a very high value. This third power can be set based on the maximum power of the cooking appliance, or it can be set based on the maximum power of the cooking appliance and the properties of the ingredients. The properties of the ingredients include their weight, volume, type, and initial temperature. In practice, for example, if the maximum power of the cooking appliance is 2000W, the third power can be set to 2000W or a large power close to but lower than the maximum power, such as 1800W.

[0071] Step S304: Heat the food ingredients in the second sub-stage of the third stage according to the third power, so that the temperature of the food ingredients reaches the second sub-temperature from the first sub-temperature.

[0072] Here, the second sub-temperature can be a temperature close to the third temperature. For example, if the third temperature is 186°C, then the second sub-temperature is 180°C.

[0073] Step S305: Heat the food in the third sub-stage of the third stage, reduce the power from the third power to a preset fourth power, and make the temperature of the food reach the third temperature from the second sub-temperature.

[0074] Here, when the temperature of the food reaches the second sub-temperature, which is close to the third temperature, in order to prevent the temperature of the food from rising too quickly and causing the actual temperature of the food to exceed the preset third temperature, the power needs to be reduced from the third power to the preset fourth power, so that the temperature of the food can reach the preset third temperature.

[0075] Step S306: Heat the food ingredients in the fourth sub-stage of the third stage according to the fourth power, so that the temperature of the food ingredients is maintained at the third temperature.

[0076] Here, when the temperature of the ingredients reaches the third temperature, the ingredients are not yet cooked and the cooking is not over. Therefore, a fourth sub-stage of heating is required to keep the temperature of the ingredients at the third temperature and continue cooking.

[0077] In this embodiment, the third stage of heating is divided into first to fourth sub-stages. By adjusting the power of the first to fourth sub-stages, the temperature of the food can reach the predetermined third temperature and be maintained for cooking. In this way, by heating the food in stages, even if there is a lag in the temperature sensor's measurement, the large temperature fluctuations of the food that could lead to overheating can be reduced.

[0078] In some embodiments, the method for determining the fourth power in step S305 is as follows: Figure 3B As shown, the method includes the following steps:

[0079] Step S3051: Obtain the initial temperature of the food ingredient; wherein, the initial temperature of the food ingredient is the temperature of the food ingredient detected in response to the cooking start command;

[0080] Here, the temperature detector built into the cooking appliance is used for detection. The temperature detector can be a temperature sensor or thermometer built into the cooking appliance, and there is no limitation on it.

[0081] Step S3052: when the initial temperature of the food material is less than or equal to the first temperature threshold, determining the fourth power based on the amount of the food material;

[0082] Here, the first temperature threshold is related to the type of the food material, and different types of food materials correspond to different first temperature thresholds. For example, when the food material is edible oil, the first temperature threshold can be 50°C.

[0083] Here, the amount of the food material may include, but is not limited to, the volume, mass and the like of the food material.

[0084] Here, when the initial temperature of the food material is less than or equal to the first temperature threshold, the fourth power is marked as P5, and the fourth power P5 is related to the type and the amount of the food material. For example, when the food material is edible oil and the volume of the edible oil is 0.1 L, the corresponding fourth power is 800 W.

[0085] Step S3053: when the initial temperature of the food material is greater than the first temperature threshold, determining the fourth power based on the initial temperature of the food material and the amount of the food material.

[0086] Here, when the initial temperature of the food material is less than or equal to the first temperature threshold, the fourth power is marked as power P5, and when the initial temperature of the food material is greater than the first temperature threshold, the fourth power is marked as power P6.

[0087] firstly acquiring power P5 corresponding to the current type and amount of the food material; then calculating power P6 according to formulas (1) to (4), wherein formulas (1) to (4) are as follows:

[0088] when 50°C<T0<60°C, P6=(0.3~0.5)×(T / T0)×P5 (1);

[0089] when 60°C<T0<80°C, P6=(0.5~0.8)×(T / T0)×P5 (2);

[0090] when 80°C<T0<100°C, P6=(0.8~0.95)×(T / T0)×P5 (3);

[0091] when T0>100°C, P6=(T / T0)×P5 (4);

[0092] wherein T0 represents the initial temperature, P5 represents the fourth power when the initial temperature of the food material is less than or equal to the first temperature threshold, and P6 represents the fourth power when the initial temperature of the food material is greater than the first temperature threshold.

[0093] In this embodiment, the initial temperature of the food is first obtained; then, the relationship between the initial temperature of the food and a first temperature threshold is determined; next, different fourth power determination methods are used based on the relationship between the initial temperature of the food and the first temperature threshold. In this way, by using different fourth power determination methods, a more suitable fourth power can be obtained for heating the fourth sub-stage in the third stage, which not only improves cooking efficiency but also saves energy.

[0094] In some embodiments, the method for determining the amount of ingredients in steps S3052 and S3053 is as follows: Figure 3C As shown, the method includes the following steps:

[0095] Step S31: Obtain the first duration and the second duration respectively, wherein the first duration is the time required for the food to rise from the first temperature to the fourth temperature, and the second duration is the time required for the food to rise from the fourth temperature to the second temperature;

[0096] Here, the duration can be measured manually using a stopwatch or by using a timer built into the cooking appliance. The timer can be a timer, a digital watch, etc., and there is no limitation here.

[0097] Step S32: Determine the amount of the ingredients based on the first duration and the second duration.

[0098] Here, the duration is represented by t. Based on the duration t, the amount of ingredients can be calculated according to formula (5). If the amount of ingredients is represented by m, formula (5) is as follows:

[0099]

[0100] Wherein, P represents the power required for the food to rise from the first temperature to the fourth temperature or the power required for the food to rise from the fourth temperature to the second temperature, P is a definite quantity, t represents the first time duration or the second time duration, C represents the specific heat capacity of the food, and ΔT represents the temperature change from the first temperature to the fourth temperature or the temperature change from the fourth temperature to the second temperature.

[0101] Therefore, according to formula (5), the amount of the first ingredient m1 can be determined based on the first duration t1, and the amount of the second ingredient m2 can be determined based on the second duration t2.

[0102] In practice, the final ingredient quantity M can be determined by averaging the first ingredient quantity m1 and the second ingredient quantity m2. The calculation of the final ingredient quantity M is shown in formula (6):

[0103]

[0104] In this embodiment, since the second stage of heating is a stage in which the temperature of the food rises linearly and steadily, the amount of food determined based on the first and second durations in the second stage is more accurate, thereby obtaining a more accurate fourth power. This not only improves cooking efficiency but also saves energy.

[0105] This application provides a temperature control method for a cooking appliance. The third stage includes a first sub-stage to a fourth sub-stage that are sequentially connected in time. The power at the end of the second stage is the second power. Figure 4 As shown, the method includes:

[0106] Step S401: In response to the cooking start command, the food in the cooking appliance is heated in the first stage to bring the temperature of the food to a preset first temperature.

[0107] Step S402: The food is heated in a second stage, so that the temperature of the food reaches a preset second temperature from the first temperature; wherein the first temperature is lower than the second temperature, and the average power of the first stage is greater than the average power of the second stage.

[0108] Step S403: Heat the food ingredients in the first sub-stage of the third stage by increasing the power from the second power to a preset third power, so that the temperature of the food ingredients reaches the first sub-temperature from the second temperature.

[0109] Step S404: Heat the food ingredients in the second sub-stage of the third stage according to the third power, so that the temperature of the food ingredients reaches the second sub-temperature from the first sub-temperature.

[0110] Step S405: Heat the food in the third sub-stage of the third stage, reduce the power from the third power to a preset fourth power, and make the temperature of the food reach the third temperature from the second sub-temperature.

[0111] Here, steps S401 to S405 can be understood by referring to steps S301 to S305.

[0112] Step S406: Heat the food ingredients in the fourth sub-stage of the third stage according to the fourth power, so that the temperature of the food ingredients reaches the third temperature, and obtain the current and resonant frequency value of the cooking appliance in real time.

[0113] Here, the acquisition of current and resonant frequency includes, but is not limited to, using current and resonant frequency detectors built into the cooking appliance.

[0114] Step S407: When the duration for which the current and resonant frequency values ​​decrease simultaneously exceeds a preset duration threshold, the second real-time temperature of the food ingredient is detected.

[0115] Here, the preset duration threshold can be a few seconds or a few minutes. When the duration for which the current and resonant frequency values ​​decrease simultaneously exceeds the preset duration threshold, cooking is determined to have stopped, for example, when the food and pot in the cooking appliance leave the appliance together, and cooking stops. At this time, the second real-time temperature of the food is detected using the temperature detector built into the cooking appliance.

[0116] Step S408: Determine the fifth power based on the ratio between the second real-time temperature and the third temperature and the fourth power;

[0117] Here, the fifth power is the power used to heat the food from the second real-time temperature to the third temperature when cooking continues. The fifth power is denoted as P7, and it can be calculated according to formula (7), which is shown below:

[0118]

[0119] Wherein, P7 represents the fifth power, P5 represents the fourth power when the initial temperature of the food is less than or equal to the first temperature threshold, T2 represents the second real-time temperature, and T3 represents the third temperature.

[0120] Step S409: Heat the food ingredients according to the fifth power so that the temperature of the food ingredients reaches the third temperature.

[0121] In some embodiments, after the temperature of the food reaches the third temperature, heating continues at a fourth power to maintain the temperature of the food at the third temperature. The determination of the fourth power can be understood by referring to steps S3051 to S3053.

[0122] In this embodiment, firstly, when the duration for which both the current and resonant frequency of the cooking appliance decrease simultaneously exceeds a time threshold, cooking is stopped. Secondly, the second real-time temperature of the food is detected. Next, based on the ratio between the second real-time temperature and the third temperature, and the fourth power, a fifth power is determined. Finally, the food is heated according to the fifth power until its temperature reaches the third temperature. In this way, after a period of cessation and resumption of cooking, an appropriate power can be used to quickly bring the food temperature back to the third temperature, improving the recovery rate and saving energy.

[0123] In daily life, cooking appliances such as induction cookers and multi-burner stoves have a temperature sensor that is separated from the cookware by a microcrystalline panel. Heat is transferred from the cookware through the microcrystalline panel before reaching the temperature sensor, resulting in a temperature measurement lag. Therefore, the temperature sensor may not accurately reflect the actual temperature of the food. Furthermore, when dealing with food, especially oily foods, small amounts of food may burn and smoke before the heat reaches the temperature sensor, while larger amounts of food may result in insufficient cooking heat and prolonged cooking times.

[0124] When the oil level is low, due to the lag in temperature measurement, the temperature fluctuations inside the pot during heating are very large, such as... Figure 5A As shown, the actual temperature of the cooking oil is not the target temperature, but rather a value fluctuating around the target temperature. This causes the food to burn and smoke before the heat has a chance to reach the temperature sensor during cooking. Furthermore, when there is a large amount of oil, due to the lag in temperature measurement, the actual temperature inside the pot may never reach the target temperature during the heating process. Figure 5B As shown, this leads to problems such as insufficient cooking heat and long cooking time.

[0125] In view of this, embodiments of this application provide a method for temperature control of a cooking appliance, such as... Figure 5C As shown, the method includes:

[0126] Step S501: Real-time monitoring of food temperature;

[0127] Step S502: Determine whether the temperature of the food is lower than the preset temperature T1;

[0128] At this time, when the temperature of the food is lower than the preset temperature T1, full-power heating is used to raise the temperature of the food.

[0129] Step S503: No, that is, when the temperature of the food is detected to be equal to the preset temperature T1, the power of heating is gradually reduced to raise the temperature of the food.

[0130] Continue monitoring the temperature of the ingredients to determine if the temperature of the ingredients is the preset temperature T2;

[0131] In some embodiments, there is at least one power reduction between temperature T1 and temperature T2, and the gradually decreasing power level is not less than 100W.

[0132] Step S504: When the temperature of the food is detected to be equal to the preset temperature T2, the power is gradually reduced and the food is heated by adjusting the power to raise the temperature of the food to the preset temperature T3.

[0133] In some embodiments, when it is detected that the temperature of the food material reaches a preset temperature T2, the power is further reduced and power adjustment is performed, wherein at least one power adjustment is performed between the temperature T2 and the temperature T3. Between the temperature T2 and the temperature T3, power reduction may be combined with power adjustment, or power adjustment may be performed alone, or power reduction may be performed alone.

[0134] Step S505: when it is detected that the temperature of the food material reaches a preset temperature T3, increasing the power to full power for heating to raise the temperature of the food material to T-△T;

[0135] Here, increasing the power to full power for heating is to rapidly increase the temperature of the food material. The temperature T is a target temperature, and the temperature T-△T is a temperature close to the target temperature. The temperature T-△T is related to the type and the amount of the food material. For example, when the food material is edible oil and the amount of the edible oil is 0.1 L, the target temperature T is 186°C, and the temperature T-△T is 180°C.

[0136] Step S506: when it is detected that the temperature of the food material reaches the preset temperature T-△T, gradually reducing the power to a temperature maintaining power for heating, so that the temperature of the food material reaches the target temperature T.

[0137] In some embodiments, after the temperature of the food material reaches the target temperature T, heating is performed by using a maintaining power P1 that is used for maintaining the target temperature T for different food amounts, so as to keep the temperature of the food material relatively stable.

[0138] In some embodiments, the amount of food material in the pot is determined between the temperature T1 and the temperature T2 and between the temperature T2 and the temperature T3, wherein the determination of the amount of food material is based on the time period required for the temperature to rise from T1 to T2 and the time period required for the temperature to rise from T2 to T3.

[0139] In some embodiments, T0 is the working start temperature recorded when the device is turned on. If T0>50°C, it is considered as hot-state startup or continuous cooking. In this case, to prevent the determined amount of food material from being too low between the temperature T1 to the temperature T2 and between the temperature T2 to the temperature T3, the later temperature maintaining power P1 is compensated, and the temperature maintaining power is P2 at this time. The value of P2 is calculated according to formulas (8) to (11), which are shown as follows:

[0140] When 50°C < T0 < 60°C, P6 = (0.3 ~ 0.5) × (T / T0) × P5 (8);

[0141] When 60°C < T0 < 80°C, P6 = (0.5 ~ 0.8) × (T / T0) × P5 (9);

[0142] When 80°C < T0 < 100°C, P6 = (0.8 to 0.95) × (T / T0) × P5 (10);

[0143] When T0 > 100°C, P6 = (T / T0) × P5 (11);

[0144] In some embodiments, the current and resonant frequency of the cooking appliance are monitored in real time during the cooking process. When it is detected that the current and the resonant frequency suddenly drop simultaneously in a stable temperature state, the duration t for which the current and the resonant frequency suddenly drop simultaneously is recorded. When the time t > t cntCurrent , it is determined that the pot has been removed. When the pot is placed back, the temperature T when the pot is placed back is recorded HuiGuo , which is a quick temperature recovery, then the temperature recovery power is P3 = (T / T HuiGuo )*P1. When the temperature of the food material returns to the temperature T, heating is performed according to the temperature maintaining power to maintain the temperature of the food material at the temperature T. In implementation, when the initial temperature of the food material is less than or equal to T0, the temperature maintaining power is P1; when the initial temperature of the food material is higher than T0, the temperature maintaining power P2 is calculated according to formulas (8) to (11).

[0145] Figure 5D It is a temperature control power curve in different temperature sections in the temperature control method for a cooking appliance provided by an embodiment of the present application, as Figure 5D shown. First, within the time period from 0 to t1, full-power heating is adopted to increase the temperature of the food material from T0 to T1; second, within the time period from t1 to t2, heating is performed with gradually reduced power to increase the temperature of the food material from T1 to T2; then, within the time period from t2 to t3, power is reduced by means of power adjustment for heating to increase the temperature of the food material from T2 to T3; next, within the time period from t3 to t4, the power is increased to a constant power first, and then heating is performed with the constant power to increase the temperature of the food material from T3 to T-△T; finally, the power is reduced to the temperature maintaining power P1 to heat the food material, so that the temperature of the food material reaches T3 and is maintained at T3.

[0146] Further, the present solution is understood by taking hot oil as an example. In implementation, oils with different oil volume levels can be heated separately. For example, the oil volume levels are L1, L2, L3 and L4, where L1 = 0.1L, L2 = 0.2L, L3 = 1L, L4 = 2L. Table 1 shows the power used for heating when the oil volume level is L1, which will be described with reference to Figure 5D Table 1:

[0147] Table 1

[0148]

[0149] In Table 1, when the temperature T<120°C, the heating power is 2100W, and the heating period is from 0 to t1; when 120°C<T<140°C, the heating power changes gradually, heating is performed at a power of 1900W during the period from t1 to t11, heating is performed at a power of 1700W during the period from t11 to t12, and heating is performed at a power of 1500W during the period from t12 to t2; when 140°C<T<160°C, heating is performed by means of power regulation, the total heating period is from t2 to t3, wherein in the stage from t2 to t3, heating is first performed at a power of 1300W for 5s, then heating is suspended for 2s, subsequently heating is performed at a power of 1200W for 4s, then heating is suspended for 2s, and so on; when 160°C<T<180°C, heating is performed at a power of 2000W, and the heating period is from t31 to t4, wherein the value of t31 is between t3 and t4; when 180°C<T<186°C, heating is performed at a power of 800W, and the heating period is from t41 to t, wherein the value of t41 is between t4 and t5, and t is greater than t5.

[0150] After the heating is completed, the formed temperature curve is as shown in Figure 5E , in Figure 5E the abscissa is time and the ordinate is temperature, T1 is 120°C, T2 is 140°C, and T3 is 160°C. It can be seen from Figure 5E that when the oil temperature of 4 oil volume levels rises from 120°C to 140°C (the time period is from t1 to t2), the time taken is different: the less the oil volume is, the shorter the time taken is; when the temperature reaches 140°C, the oil with oil volume levels L3 and L4 reaches the target temperature and is maintained at the constant target temperature; when the temperature rises from 140°C to 160°C (the time period is from t2 to t3), the time taken by the oil with oil volume level L1 is less than that taken by the oil with oil volume level L2; subsequently, when the temperature approaches 180°C, the oil with oil volume level L2 has reached the target temperature and is maintained at the constant target temperature; the temperature of the oil with oil volume level L1 continues to rise to the target temperature of 190°C and is maintained at the constant target temperature.

[0151] Table 2 shows the time required for the oil temperature to rise from 120℃ to 140℃ and from 140℃ to 160℃ for four oil volume grades. As can be seen from Table 2, when the oil volume is 0.1L, the time required for the temperature to rise from 120℃ to 140℃ is 13s, and the time required to rise from 140℃ to 160℃ is 24s; when the oil volume is 0.2L, the time required for the temperature to rise from 120℃ to 140℃ is 24s, and the time required to rise from 140℃ to 160℃ is 106s; when the oil volume is 1L, the time required for the temperature to rise from 120℃ to 140℃ is 87s, and then the temperature remains at 140℃; when the oil volume is 2L, the time required for the temperature to rise from 120℃ to 140℃ is 135s, and then the temperature remains at 140℃. Therefore, it is evident that as the oil volume increases, the rate of temperature rise slows down, and the target oil temperature decreases.

[0152] Table 2

[0153]

[0154] Based on the above method, this application provides a cooking appliance, which can be an induction cooker, microwave oven, electric heating pot, etc.

[0155] Figure 6 This is a schematic diagram of the structural composition of a cooking utensil provided in an embodiment of this application, as shown below. Figure 6 As shown, the cooking appliance includes:

[0156] Heating component 601 is used to heat food 604 inside the cooking appliance;

[0157] The first detection component 602 is used to detect the temperature of the food ingredient 604;

[0158] Control component 603 is configured to, in response to a cooking start command, heat the food 604 in the cooking appliance in a first stage to bring the temperature of the food 604 to a preset first temperature; heat the food 604 in a second stage to bring the temperature of the food 604 from the first temperature to a preset second temperature; wherein the first temperature is lower than the second temperature, and the average power of the first stage is greater than the average power of the second stage; and heat the food 604 in a third stage to bring the temperature of the food 604 from the second temperature to a preset third temperature, wherein the second temperature is lower than the third temperature, and the average power of the third stage is lower than the average power of the first stage.

[0159] In some embodiments, the power at the end of the first stage is a first power. The control component 603 is further configured to, during the execution of the second stage, use the first detection component 602 to detect a first real-time temperature of the food ingredient 604; when the first real-time temperature of the food ingredient 604 is less than a preset fourth temperature, reduce the first power by continuously reducing the power and heat the food ingredient 604 to bring the temperature of the food ingredient 604 to the fourth temperature; wherein the fourth temperature is greater than the first temperature and less than the second temperature; when the first real-time temperature of the food ingredient 604 is greater than the fourth temperature, continue to reduce the power to a preset second power by adjusting the power and heat the food ingredient 604 to bring the temperature of the food ingredient 604 to the second temperature.

[0160] In some embodiments, the third stage includes a first sub-stage to a fourth sub-stage that are sequentially connected in time. The power at the end of the second stage is the second power. The control component 603 is further configured to, during the heating of the food ingredient 604 in the first sub-stage, increase the power of the heating component from the second power to a preset third power, so that the temperature of the food ingredient 604 reaches the first sub-temperature from the second temperature; perform the heating of the food ingredient 604 in the second sub-stage according to the third power, so that the temperature of the food ingredient 604 reaches the second sub-temperature from the first sub-temperature; during the heating of the food ingredient 604 in the third sub-stage, decrease the power of the heating component from the third power to a preset fourth power, so that the temperature of the food ingredient 604 reaches the third temperature from the second sub-temperature; and perform the heating of the food ingredient 604 in the fourth sub-stage according to the fourth power, so that the temperature of the food ingredient 604 is maintained at the third temperature.

[0161] In some embodiments, the control component 603 is further configured to acquire the initial temperature of the food ingredient 604; wherein the initial temperature of the food ingredient 604 is the temperature of the food ingredient 604 detected in response to a cooking start command; when the initial temperature of the food ingredient 604 is less than or equal to a first temperature threshold, the fourth power is determined based on the amount of the food ingredient 604; when the initial temperature of the food ingredient 604 is greater than the first temperature threshold, the fourth power is determined based on the initial temperature of the food ingredient 604 and the amount of the food ingredient 604.

[0162] In some embodiments, the cooking appliance further includes a timing component 605 for timing;

[0163] The control component 603 is further configured to obtain a first duration and a second duration from the timing component 605, wherein the first duration is the time required for the food ingredient 604 to rise from the first temperature to the fourth temperature, and the second duration is the time required for the food ingredient 604 to rise from the fourth temperature to the second temperature; and to determine the amount of food ingredient 604 based on the first duration and the second duration.

[0164] In some embodiments, the cooking appliance further includes a second detection component 606 for detecting the current and resonant frequency values ​​of the cooking appliance.

[0165] The control component 603 is further configured to acquire the current and resonant frequency values ​​of the cooking appliance in real time from the second detection component 606; when the duration for which the current and resonant frequency values ​​decrease simultaneously exceeds a preset duration threshold, the control component detects the second real-time temperature of the food 604; based on the ratio between the second real-time temperature and the third temperature and the fourth power, the control component determines the fifth power; and the control component heats the food 604 according to the fifth power so that the temperature of the food 604 reaches the third temperature.

[0166] In some embodiments, the cooking appliance further includes a pot for holding food and a microcrystalline panel for holding the pot.

[0167] Based on the foregoing embodiments, this application provides a temperature control device for a cooking appliance. The device includes various modules and sub-modules included in each module. Each unit included in each sub-module can be implemented by control components in the cooking appliance; of course, it can also be implemented by logic circuits. In the implementation process, the processor can be a central processing unit (CPU), microprocessor (MPU), digital signal processor (DSP), or field programmable gate array (FPGA), etc.

[0168] Figure 7 This is a schematic diagram of the composition of the temperature control device for the cooking appliance provided in the embodiments of this application, as shown below. Figure 7 As shown, the device includes:

[0169] The first heating module 710 is used to respond to a cooking start command to heat the food in the cooking appliance in the first stage, so that the temperature of the food reaches a preset first temperature.

[0170] The second heating module 720 is used to heat the food in a second stage, so that the temperature of the food reaches a preset second temperature from the first temperature; wherein the first temperature is lower than the second temperature, and the average power of the first stage is greater than the average power of the second stage.

[0171] The third heating module 730 is used to heat the food in a third stage, so that the temperature of the food reaches a preset third temperature from the second temperature, wherein the second temperature is lower than the third temperature, and the average power of the third stage is lower than the average power of the first stage.

[0172] In some embodiments, the power at the end of the first stage is a first power, and the second heating module includes: a detection submodule, used to detect a first real-time temperature of the food during the execution of the second stage; a first heating submodule, used to continuously reduce the first power and heat the food when the first real-time temperature of the food is less than a preset fourth temperature, so that the temperature of the food reaches the fourth temperature; wherein the fourth temperature is greater than the first temperature and less than the second temperature; and a second heating submodule, used to continue to reduce the power to a preset second power and heat the food when the first real-time temperature of the food is greater than the fourth temperature, so that the temperature of the food reaches the second temperature.

[0173] In some embodiments, the third stage includes a first sub-stage to a fourth sub-stage that are sequentially connected in time, and the power at the end of the second stage is the second power. The third heating module includes: a third heating sub-module, used to increase the power from the second power to a preset third power during the heating of the food in the first sub-stage, so that the temperature of the food reaches the first sub-temperature from the second temperature; a fourth heating sub-module, used to heat the food in the second sub-stage according to the third power, so that the temperature of the food reaches the second sub-temperature from the first sub-temperature; a fifth heating sub-module, used to decrease the power from the third power to a preset fourth power during the heating of the food in the third sub-stage, so that the temperature of the food reaches the third temperature from the second sub-temperature; and a sixth heating sub-module, used to heat the food in the fourth sub-stage according to the fourth power, so that the temperature of the food is maintained at the third temperature.

[0174] In some embodiments, the third heating module further includes: an acquisition submodule, configured to acquire the initial temperature of the food ingredient; wherein the initial temperature of the food ingredient is the temperature of the food ingredient detected in response to a cooking start command; a first determination submodule, configured to determine the fourth power based on the quantity of the food ingredient when the initial temperature of the food ingredient is less than or equal to a first temperature threshold; and a second determination submodule, configured to determine the fourth power based on the initial temperature of the food ingredient and the quantity of the food ingredient when the initial temperature of the food ingredient is greater than the first temperature threshold.

[0175] In some embodiments, the apparatus further includes: an acquisition module, configured to acquire a first duration and a second duration, wherein the first duration is the time required for the food to rise from the first temperature to the fourth temperature, and the second duration is the time required for the food to rise from the fourth temperature to the second temperature; and a determination module, configured to determine the amount of the food based on the first duration and the second duration.

[0176] In some embodiments, the sixth heating submodule is further configured to acquire the current and resonant frequency values ​​of the cooking appliance in real time; when the duration for which the current and resonant frequency values ​​decrease simultaneously exceeds a preset duration threshold, detect the second real-time temperature of the food; determine the fifth power based on the ratio between the second real-time temperature and the third temperature and the fourth power; and heat the food according to the fifth power so that the temperature of the food reaches the third temperature.

[0177] The descriptions of the above device embodiments are similar to those of the above method embodiments, and have similar beneficial effects. For technical details not disclosed in the device embodiments of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0178] It should be noted that, in the embodiments of this application, if the above-described temperature control method is implemented as a software functional module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiments of this application, or the part that contributes 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 cooking appliance to execute all or part of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as a USB flash drive, portable hard drive, read-only memory (ROM), magnetic disk, or optical disk. Thus, the embodiments of this application are not limited to any specific hardware and software combination.

[0179] This disclosure provides a computer storage medium storing one or more programs that can be executed by one or more processors to implement the method steps of the temperature control method as described in any of the above embodiments.

[0180] It should be noted that the descriptions of the storage medium embodiments above are similar to those of the method embodiments above, and have similar beneficial effects. For technical details not disclosed in the storage medium embodiments of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0181] It should be understood that the phrase "one embodiment" or "an embodiment" throughout the specification means that a specific feature, structure, or characteristic related to the embodiment is included in at least one embodiment of this application. Therefore, "in one embodiment" or "in an embodiment" appearing throughout the specification does not necessarily refer to the same embodiment. Furthermore, these specific features, structures, or characteristics can be combined in any suitable manner in one or more embodiments. It should be understood that in the various embodiments of this application, the sequence numbers of the above-described processes do not imply a sequential order of execution; the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of this application. The sequence numbers of the above-described embodiments are merely descriptive and do not represent the superiority or inferiority of the embodiments.

[0182] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element.

[0183] In the several embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. The device embodiments described above are merely illustrative. For example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods, such as: multiple units or components can be combined, or integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the various components shown or discussed can be through some interfaces, and the indirect coupling or communication connection between devices or units can be electrical, mechanical, or other forms.

[0184] The units described above as separate components may or may not be physically separate. The components shown as units may or may not be physical units. They may be located in one place or distributed across multiple network units. Some or all of the units may be selected to achieve the purpose of this embodiment according to actual needs.

[0185] In addition, each functional unit in the various embodiments of this application can be integrated into one processing unit, or each unit can be a separate unit, or two or more units can be integrated into one unit; the integrated unit can be implemented in hardware or in the form of hardware plus software functional units.

[0186] Those skilled in the art will understand that all or part of the steps of the above method embodiments can be implemented by hardware related to program instructions. The aforementioned program can be stored in a computer-readable storage medium. When the program is executed, it performs the steps of the above method embodiments. The aforementioned storage medium includes various media that can store program code, such as mobile storage devices, read-only memory (ROM), magnetic disks, or optical disks.

[0187] Alternatively, if the integrated units described above 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 this application, 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 cooking appliance to execute all or part of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as mobile storage devices, ROMs, magnetic disks, or optical disks.

[0188] The above description is merely an embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A method for temperature control of a cooking appliance, characterized in that, include: In response to the cooking start command, the food in the cooking appliance is heated in the first stage to bring the temperature of the food to a preset first temperature. The food is heated in a second stage, so that the temperature of the food increases from the first temperature to a preset second temperature; wherein the first temperature is lower than the second temperature, and the average power of the first stage is greater than the average power of the second stage. The food is heated in a third stage, so that the temperature of the food reaches a preset third temperature from the second temperature; wherein the second temperature is lower than the third temperature, and the average power of the third stage is lower than the average power of the first stage; the third stage includes a first sub-stage to a fourth sub-stage that are sequentially connected in time, and the power at the end of the second stage is the second power. The third stage of heating the food ingredients, raising their temperature from the second temperature to a preset third temperature, includes: During the first sub-stage heating of the food, the power is increased from the second power to a preset third power, so that the temperature of the food reaches the first sub-temperature from the second temperature. The food is heated in the second sub-stage according to the third power, so that the temperature of the food increases from the first sub-temperature to the second sub-temperature. During the third sub-stage heating of the food, the power is reduced from the third power to a preset fourth power, so that the temperature of the food reaches the third temperature from the second sub-temperature. The food ingredient is heated in the fourth sub-stage according to the fourth power, so that the temperature of the food ingredient is maintained at the third temperature.

2. The method according to claim 1, characterized in that, The power at the end of the first stage is the first power. The second stage of heating the food, raising its temperature from the first temperature to a preset second temperature, includes: During the second phase, the first real-time temperature of the food ingredient is detected; When the first real-time temperature of the food ingredient is lower than the preset fourth temperature, the first power is reduced by continuously reducing the power and the food ingredient is heated until the temperature of the food ingredient reaches the fourth temperature; wherein the fourth temperature is greater than the first temperature and less than the second temperature; When the first real-time temperature of the food ingredient is greater than the fourth temperature, the power is further reduced to a preset second power by adjusting the power and heating the food ingredient until the temperature of the food ingredient reaches the second temperature.

3. The method according to claim 1, characterized in that, The method further includes: Obtain the initial temperature of the food ingredient; wherein the initial temperature of the food ingredient is the temperature of the food ingredient detected in response to the cooking start command; When the initial temperature of the food ingredient is less than or equal to the first temperature threshold, the fourth power is determined based on the amount of the food ingredient. When the initial temperature of the food ingredient is greater than the first temperature threshold, the fourth power is determined based on the initial temperature of the food ingredient and the amount of the food ingredient.

4. The method according to claim 3, characterized in that, The method further includes: A first duration and a second duration are obtained respectively, wherein the first duration is the time required for the food to rise from the first temperature to the fourth temperature, and the second duration is the time required for the food to rise from the fourth temperature to the second temperature; wherein the fourth temperature is greater than the first temperature and less than the second temperature; The amount of ingredients is determined based on the first duration and the second duration.

5. The method according to claim 3 or 4, characterized in that, During the fourth sub-stage heating of the food ingredient according to the fourth power, the method further includes: The current and resonant frequency values ​​of the cooking appliance are acquired in real time. When the duration for which the current and resonant frequency values ​​decrease simultaneously exceeds a preset duration threshold, the second real-time temperature of the food ingredient is detected. The fifth power is determined based on the ratio between the second real-time temperature and the third temperature and the fourth power; The food is heated according to the fifth power, so that the temperature of the food reaches the third temperature.

6. A temperature control device for a cooking appliance, characterized in that, include: The first heating module is used to respond to the cooking start command and heat the food in the cooking appliance in the first stage so that the temperature of the food reaches a preset first temperature. The second heating module is used to heat the food in a second stage, so that the temperature of the food reaches a preset second temperature from the first temperature; wherein the first temperature is lower than the second temperature, and the average power of the first stage is greater than the average power of the second stage. The third heating module is used to heat the food in a third stage, so that the temperature of the food reaches a preset third temperature from the second temperature, wherein the second temperature is lower than the third temperature, and the average power of the third stage is lower than the average power of the first stage; the third stage includes a first sub-stage to a fourth sub-stage that are sequentially connected in time, and the power at the end of the second stage is the second power. The third heating module includes: a third heating submodule, used to increase the power from the second power to a preset third power during the first sub-stage heating of the food, so that the temperature of the food reaches the first sub-temperature from the second temperature; a fourth heating submodule, used to heat the food in the second sub-stage according to the third power, so that the temperature of the food reaches the second sub-temperature from the first sub-temperature; a fifth heating submodule, used to decrease the power from the third power to a preset fourth power during the third sub-stage heating of the food, so that the temperature of the food reaches the third temperature from the second sub-temperature; and a sixth heating submodule, used to heat the food in the fourth sub-stage according to the fourth power, so that the temperature of the food is maintained at the third temperature.

7. A cooking utensil, characterized in that, include: Heating components are used to heat food inside cooking appliances; The first detection component is used to detect the temperature of the food ingredient; A control component is used to respond to a cooking start command to heat the food in the cooking appliance in the first stage, so that the temperature of the food reaches a preset first temperature. The food is heated in a second stage, raising its temperature from a first temperature to a preset second temperature; wherein the first temperature is lower than the second temperature, and the average power of the first stage is greater than the average power of the second stage; the food is heated in a third stage, raising its temperature from the second temperature to a preset third temperature, wherein the second temperature is lower than the third temperature, and the average power of the third stage is lower than the average power of the first stage; the third stage includes a first sub-stage to a fourth sub-stage that are sequentially connected in time, and the power at the end of the second stage is the second power; The control component is further configured to, during the first sub-stage heating of the food ingredient, increase the power from the second power to a preset third power, so that the temperature of the food ingredient reaches the first sub-temperature from the second temperature; perform the second sub-stage heating of the food ingredient according to the third power, so that the temperature of the food ingredient reaches the second sub-temperature from the first sub-temperature; during the third sub-stage heating of the food ingredient, decrease the power from the third power to a preset fourth power, so that the temperature of the food ingredient reaches the third temperature from the second sub-temperature; and perform the fourth sub-stage heating of the food ingredient according to the fourth power, so that the temperature of the food ingredient is maintained at the third temperature.

8. The cooking utensil according to claim 7, characterized in that, The power at the end of the first stage is the first power. The control component is also used to detect the first real-time temperature of the food using the first detection component during the execution of the second stage; when the first real-time temperature of the food is less than a preset fourth temperature, the first power is reduced by continuously reducing the power and the food is heated to the fourth temperature; when the first real-time temperature of the food is greater than the fourth temperature, the power is further reduced to a preset second power by adjusting the power and the food is heated to the second temperature.

9. A computer storage medium, characterized in that, The computer storage medium stores a temperature control program, which, when executed by a processor, implements the temperature control method for the cooking appliance as described in any one of claims 1 to 5.

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