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

Abstract

This application discloses a control method, apparatus, cooking appliance, and storage medium for a cooking appliance. The method is applied to a cooking appliance, which includes a lid and a pot body. When the cooking appliance is in operation, the lid covers the pot body to form a closed space. The method includes: acquiring an ambient temperature, which characterizes the initial lid temperature of the cooking appliance; determining a detection temperature based on the ambient temperature when the ambient temperature is lower than an abnormal ambient temperature; and acquiring the heating time required for the temperature to rise from the ambient temperature to the detection temperature to determine the volume information of the food to be cooked in the cooking appliance. The detection temperature in this method is dynamically adjusted based on changes in ambient temperature, which eliminates the influence of inconsistent ambient temperatures when determining the volume information of the food to be cooked, thus resulting in more accurate volume information.

Description

Technical Field

[0001] This application relates to the field of cooking technology, and more specifically, to a method, apparatus, cooking appliance, and storage medium for controlling a cooking appliance. Background Technology

[0002] Currently, cooking appliances are widely used in people's daily lives. The operating parameters of cooking appliances have a significant impact on the taste and texture of food. When cooking food, the operating parameters of the cooking appliance can be determined by the volume information of the food to be cooked (that is, the volume information of the mixture of water and food in the cooking appliance). Then, based on the operating parameters, the cooking process can be precisely controlled to achieve delicious and palatable food.

[0003] In the prior art, the cooking appliance is pre-set with a detection temperature for measuring the volume information of the food to be cooked. After starting work, the first moment when the temperature of the lid is first detected to be greater than or equal to the above detection temperature is obtained. The interval between the first moment and the second moment when the work instruction is obtained is determined as the heating time. Finally, the volume information of the food to be cooked is determined based on the heating time.

[0004] However, the detection temperature used to determine the volume information of the food to be cooked is a fixed value, so the detected volume information of the food to be cooked is not accurate enough. When the cooking utensils heat the food based on the working parameters determined by the volume information of the food to be cooked, overheating or underheating may occur, resulting in poor taste and texture of the food. Summary of the Invention

[0005] This application provides a method, apparatus, cooking appliance, and storage medium for controlling a cooking appliance.

[0006] In a first aspect, some embodiments of this application provide a control method for a cooking appliance. The method is applied to a cooking appliance, which includes a lid and a pot body. When the cooking appliance is in operation, the lid covers the pot body to form a closed space. The method includes: acquiring an ambient temperature, where the ambient temperature characterizes the initial temperature of the lid of the cooking appliance; determining a detection temperature based on the ambient temperature when the ambient temperature is lower than an abnormal ambient temperature, where the detection temperature is higher than the ambient temperature; and acquiring the heating time required for the ambient temperature to rise to the detection temperature to determine the volume information of the food to be cooked in the cooking appliance, where the food to be cooked characterizes a mixture of water and food in the cooking appliance.

[0007] Secondly, some embodiments of this application also provide a control device for a cooking appliance. This device is applied to a cooking appliance, which includes a lid and a pot body. When the cooking appliance is in operation, the lid covers the pot body to form a closed space. The device includes: an ambient temperature acquisition module, a detection temperature determination module, and a volume information determination module. The ambient temperature acquisition module acquires the ambient temperature, which represents the initial temperature of the lid of the cooking appliance. The detection temperature determination module determines a detection temperature based on the ambient temperature when the ambient temperature is lower than an abnormal ambient temperature, and when the detection temperature is higher than the ambient temperature. The volume information determination module acquires the heating time required for the temperature to rise from the ambient temperature to the detection temperature, thereby determining the volume information of the food to be cooked in the cooking appliance, where the food to be cooked represents a mixture of water and food in the cooking appliance.

[0008] Thirdly, some embodiments of this application also provide a cooking appliance, including: one or more processors, a memory, a lid, a pot body, and one or more application programs. When the cooking appliance is in operation, the lid covers the pot body to form a closed space. The one or more application programs are stored in the memory and configured to be executed by one or more processors. The one or more application programs are configured to perform the control method of the cooking appliance described above.

[0009] Fourthly, embodiments of this application also provide a computer-readable storage medium storing computer program instructions. These computer program instructions can be invoked by a processor to execute the aforementioned control method for the cooking appliance.

[0010] Fifthly, embodiments of this application also provide a computer program product that, when executed, implements the above-described method for controlling cooking appliances.

[0011] This application provides a control method, apparatus, cooking appliance, and storage medium for a cooking appliance. The method first determines a detection temperature based on the ambient temperature, and then determines the volume information of the food to be cooked based on the heating time required for the lid temperature to rise from the ambient temperature to the detection temperature. Since the detection temperature is dynamically adjusted based on changes in the ambient temperature, different ambient temperatures result in different detection temperatures. Compared to related technologies (which use the heating time to a fixed detection temperature to determine the volume information of the food to be cooked), the technical solution provided in this application eliminates the influence of inconsistent ambient temperatures when determining the volume information of the food to be cooked, thus resulting in more accurate volume information. In subsequent processes, more accurate operating parameters can be determined based on the accurate volume information of the food to be cooked. The cooking appliance operates according to these more accurate parameters, reducing the probability of overheating and underheating, and ensuring a good taste and texture for the food. Attached Figure Description

[0012] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0013] Figure 1 This illustration shows a schematic diagram of the heating curves of a cooking appliance under different ambient temperatures, as provided in an embodiment of this application.

[0014] Figure 2 This illustration shows an application environment diagram of a control method for a cooking appliance provided in an embodiment of this application.

[0015] Figure 3 A flowchart illustrating a control method for a cooking appliance provided in the first embodiment of this application is shown.

[0016] Figure 4 A flowchart illustrating a control method for a cooking appliance according to a second embodiment of this application is shown.

[0017] Figure 5 This illustration shows a schematic diagram of the heating curves of a cooking appliance under different ambient temperatures, as provided in an embodiment of this application.

[0018] Figure 6 A flowchart illustrating a control method for a cooking appliance according to a third embodiment of this application is shown.

[0019] Figure 7 A flowchart illustrating a control method for a cooking appliance according to a fourth embodiment of this application is shown.

[0020] Figure 8 A block diagram of a control device for a cooking appliance provided in an embodiment of this application is shown.

[0021] Figure 9 A block diagram of a cooking appliance provided in an embodiment of this application is shown.

[0022] Figure 10 A block diagram of a computer-readable storage medium provided in an embodiment of this application is shown. Detailed Implementation

[0023] The embodiments of this application are described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this application, and should not be construed as limiting this application.

[0024] To enable those skilled in the art to better understand the solutions of this application, 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 a part of the embodiments of this application, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this application without creative effort are within the scope of protection of this application.

[0025] In existing technology, the detection temperature of cooking appliances is set by default. The cooking appliance determines the heating duration based on the moment when it first detects that the lid temperature is greater than or equal to the detected temperature, and then determines the heating duration based on the moment the operating command is received. For example, if the default detection temperature is 50°C, the cooking appliance receives the operating command at 12:00, and the cooking appliance first detects that the lid temperature is greater than or equal to 50°C at 12:15, then the heating duration is determined to be 15 minutes.

[0026] However, the method for determining heating time described above is greatly affected by ambient temperature. Even if the volume of the food to be cooked in the cooking appliance is the same, the determined heating time will differ depending on the ambient temperature. For example, the first heating time required to heat to the default detection temperature (e.g., 50°C) at a low ambient temperature (e.g., -5°C) is much longer than the second heating time required to heat to the default detection temperature (e.g., 50°C) at a high ambient temperature (e.g., 35°C).

[0027] Please see Figure 1 , Figure 1 This illustration schematically shows the heating curves of a cooking appliance under different ambient temperatures, as provided in an embodiment of this application. The heating curves characterize the relationship between temperature and time during the heating process. Specifically, the first heating curve describes the curve obtained when the cooking appliance is heated at an ambient temperature of -5°C; the second heating curve describes the curve obtained when the cooking appliance is heated at an ambient temperature of 35°C. It is understood that the heating parameters used for the cooking appliance are the same when measuring the first and second heating curves (e.g., using the same heating power). Therefore, the shapes of the first and second heating curves, i.e., the trends of temperature change, are consistent. Figure 1It is not difficult to observe that, when heated to the same detection temperature (e.g., 50°C), the first heating time corresponding to the first heating curve is greater than the second heating time corresponding to the second heating curve. Therefore, at a fixed detection temperature, different ambient temperatures will cause inconsistencies in the heating time measured by the cooking appliance, making it difficult for the cooking appliance to determine the actual volume information of the food to be cooked.

[0028] To eliminate the influence of ambient temperature on the determination of the volume information of food to be cooked, the inventors, through continuous experimentation and creative effort, have proposed a control method, device, cooking appliance, and storage medium for a cooking appliance. This method first determines the detection temperature based on the ambient temperature, and then determines the volume information of the food to be cooked based on the heating time required for the lid temperature to rise from the ambient temperature to the detection temperature. Since the detection temperature is dynamically adjusted based on changes in ambient temperature, different ambient temperatures result in different detection temperatures. Compared to related technical solutions (which use the heating time to a fixed detection temperature to determine the volume information of the food to be cooked), the technical solution provided in this application can eliminate the influence of inconsistent ambient temperatures when determining the volume information of the food to be cooked, thus resulting in more accurate volume information. In subsequent processes, more accurate operating parameters can be determined based on the accurate volume information of the food to be cooked. The cooking appliance operates according to these more accurate parameters, reducing the probability of overheating and underheating, and ensuring a good taste and texture for the food.

[0029] To facilitate a detailed explanation of the solution presented in this application, the application environment of the example in this application will be described below with reference to the accompanying drawings. Please refer to... Figure 2 , Figure 2 This is a schematic diagram of the application environment for the control method of the cooking appliance provided in this application. The method is applied to the cooking appliance 10, which refers to the equipment used for cooking food, including but not limited to rice cookers, electric slow cookers, electric pressure cookers, and smart rice cookers.

[0030] The cooking appliance 10 provided in this application includes a lid 100 and a pot body 200. When the cooking appliance 10 is in operation, the lid 100 covers the receiving cavity of the pot body 200 to form a closed space. In some embodiments, one side of the lid 100 is fixed to the pot body 200 by a rotational connection, and the other side is fixed to the pot body 200 by a snap-fit ​​connection. This application does not specifically limit the connection method between the lid 100 and the pot body 200.

[0031] In this embodiment, the pot body 200 includes an inner pot 210 and an outer pot (not shown in the figure). The inner pot 210 is detachably fixed to the outer pot, and a heating device 230 is also provided on the inner bottom of the outer pot. The heating device 230 is used to heat the inner pot 210 containing food. Specifically, the heating device 230 can be a heating plate or an electromagnetic coil.

[0032] In this embodiment, the cooking appliance 10 further includes a temperature detection device 240, which is disposed on the side of the lid 100 facing the enclosed space. When the heating device 230 in the cooking appliance 10 heats the inner pot 210, the temperature of the lid obtained by the temperature detection device 240 can reflect the temperature change in the enclosed space in real time. Specifically, the temperature detection device 240 can be a bimetallic thermometer, a thermocouple, a resistance temperature detector (RTD), or a radiation thermometer, etc.

[0033] In this embodiment, the cooking appliance 10 further includes a microprocessor unit. The microprocessor unit is a central processing unit composed of one or more large-scale integrated circuits, used to perform operations such as reading instructions, executing instructions, and exchanging information with external memory and logic components. In this embodiment, the microprocessor unit is used to acquire the ambient temperature, then determine the detection temperature based on the ambient temperature, and finally determine the volume information of the food to be cooked in the cooking appliance 10 based on the heating time. The heating time characterizes the time it takes for the lid temperature to rise from the ambient temperature to the detection temperature.

[0034] In some embodiments, the cooking appliance 10 further includes a control panel, which may include a switch control, a time setting control, at least one cooking option, etc. The switch control is used to trigger the cooking appliance 10 to start operating. The time setting control allows the user to set time parameters such as cooking time and preset time. At least one cooking option may be a cooking method option, such as cooking rice, cooking porridge, cooking soup, etc. At least one cooking option may also be a food type option, such as grains, beans, meat, etc.

[0035] Please see Figure 3 , Figure 3 This illustration schematically depicts a control method for a cooking appliance provided in the first embodiment of this application. The method is applied to... Figure 2 The cooking appliance includes a lid and a pot body, wherein when the cooking appliance is in operation, the lid covers the pot body to form a closed space. Specifically, the method may include steps S310 to S330.

[0036] Step S310: Obtain the ambient temperature.

[0037] Ambient temperature characterizes the initial temperature of the lid of the cooking appliance. In some embodiments, the cooking appliance, upon receiving a working instruction, performs the step of acquiring the ambient temperature. Optionally, the control panel of the cooking appliance includes a switch control, which can be a physical control such as a button or a push-pull lever, or a virtual control. If a trigger signal is received for the switch control, a working instruction is acquired. Optionally, the control panel of the cooking appliance includes at least one cooking option. If a selection signal for a target cooking option is received, a working instruction is acquired. The target cooking option is selected by the user according to actual cooking needs.

[0038] In this embodiment, the cooking appliance obtains the ambient temperature through a temperature detection device disposed on the lid. In some embodiments, multiple temperature detection devices are disposed on the lid, and the cooking appliance determines the average value of the multiple lid temperatures obtained by the multiple temperature detection devices at the same detection time as the ambient temperature. The multiple temperature detection devices are evenly distributed and disposed around the lid to ensure the accuracy of the ambient temperature acquisition.

[0039] Step S320: When the ambient temperature is lower than the abnormal ambient temperature, determine the detection temperature based on the ambient temperature.

[0040] The abnormal ambient temperature can be a default parameter value in the cooking appliance, and the cooking appliance can also dynamically adjust the abnormal ambient temperature based on actual working conditions. In this embodiment, the cooking appliance can determine the abnormal ambient temperature by reading the default parameters in the memory. For example, the abnormal ambient temperature can be any temperature value greater than 50°C and less than 100°C; for example, the default value for the abnormal ambient temperature is 60°C.

[0041] In this embodiment, the detected temperature is determined based on the ambient temperature, and the detected temperature is higher than the ambient temperature. It should be noted that the ambient temperature in this embodiment is a temperature value lower than an abnormal ambient temperature. When the water in the cooking appliance is boiling or the food is being cooked, the temperature at the lid of the cooking appliance will be much higher than the normal ambient temperature. In this situation, if the user accidentally operates the cooking appliance (e.g., accidentally touching the switch), the cooking appliance will receive a working command again and determine the current lid temperature as the ambient temperature. If the detected temperature is still determined based on the ambient temperature in this case, the detected temperature will be too high, and the cooking appliance will not be able to detect this temperature when determining the volume information of the food to be cooked. For example, if the ambient temperature is 100℃, the determined detected temperature is 130℃. However, during the actual heating process, the lid temperature cannot reach this detected temperature, making it impossible for the cooking appliance to determine the heating time. To avoid the above problems, in this embodiment, the detected temperature needs to be determined based on the ambient temperature when the ambient temperature is lower than an abnormal ambient temperature.

[0042] Step S330: Obtain the heating time required for the temperature to rise from the ambient temperature to the detection temperature in order to determine the volume information of the food to be cooked in the cooking appliance.

[0043] The food to be cooked represents the mixture of water and food in a cooking appliance. For example, taking a rice cooker as an example, when a rice cooker is cooking rice or porridge, the food to be cooked refers to the mixture of rice and water. In this embodiment, the volume information of the food to be cooked is represented by its volume level. Specifically, the numerical value of the volume level of the food to be cooked is positively correlated with the volume of the food; that is, the larger the numerical value of the volume level, the larger the volume of the food to be cooked in the cooking appliance. For example, in this implementation, the volume level of the food to be cooked can be divided into levels 0 to 4, where level 0 represents the smallest volume of the food to be cooked, and level 4 represents the largest volume of the food to be cooked. Please refer to Table-1, which schematically shows a mapping table of the correspondence between the volumes of different foods to be cooked and their volume levels.

[0044] Table 1

[0045]

[0046] In one implementation, the cooking appliance determines the heating time by identifying a first detection time at which the ambient temperature is detected and a second detection time at which the lid temperature is first detected to be greater than or equal to the detected temperature. For example, if the first detection time at which the ambient temperature is detected is 12:00 and the second detection time at which the lid temperature is first detected to be greater than or equal to the detected temperature is 12:20, then the corresponding heating time is 20 minutes.

[0047] Please refer to Table-1 again. In Table-1, there is a positive correlation between the volume of the food to be cooked and its volume class. Therefore, the larger the volume class of the food to be cooked, the larger the volume of the food in the cooking appliance, and the longer it takes to heat the food from ambient temperature to the detection temperature. Therefore, the volume information of the food to be cooked in the cooking appliance can be determined by the heating time.

[0048] This application provides a method for controlling a cooking appliance. This method first determines a detection temperature based on the ambient temperature, and then determines the volume information of the food to be cooked based on the heating time required for the lid temperature to rise from the ambient temperature to the detection temperature. Since the detection temperature is dynamically adjusted based on changes in the ambient temperature, different ambient temperatures result in different detection temperatures. Therefore, the technical solution provided by this application can eliminate the influence of inconsistent ambient temperatures when determining the volume information of the food to be cooked, thus making the detected volume information more accurate. In subsequent processes, more accurate operating parameters can be determined based on the accurate volume information of the food to be cooked. The cooking appliance operates according to these more accurate parameters, reducing the probability of overheating and underheating, and ensuring a good taste and texture for the food.

[0049] Please see Figure 4 , Figure 4 This illustration schematically depicts a control method for a cooking appliance according to a second embodiment of this application. In this embodiment, a specific implementation for determining the detected temperature is described. Specifically, the method may include steps S410 to S440.

[0050] Step S410: Obtain the ambient temperature.

[0051] The specific implementation of step S410 can be found in the detailed description of step S310, and will not be repeated here.

[0052] Step S420: When the ambient temperature is lower than the abnormal ambient temperature, determine the detection temperature compensation value.

[0053] In some embodiments, the detected temperature compensation value is a default parameter value in the cooking appliance, which can determine the detected temperature compensation value by reading the default parameter in the memory. For example, the detected temperature compensation value can be any temperature value greater than 5°C and less than 50°C; for instance, the default value for the detected temperature compensation value is 30°C.

[0054] In some embodiments, the detected temperature compensation value is determined based on the model information of the cooking appliance. Specifically, step S420 may include steps S4210 to S4220.

[0055] Step S4210: When the ambient temperature is lower than the abnormal ambient temperature, obtain the model information of the cooking appliance.

[0056] In one implementation, the model information of a cooking appliance can be determined by reading the model parameters stored in its memory. For example, the model information can consist of a string of letters and numbers; this application does not specifically limit the specific representation of the model information.

[0057] Step S4220: Determine the temperature compensation value corresponding to the model information as the detection temperature compensation value.

[0058] In this embodiment, the cooking appliance determines the temperature compensation value corresponding to its model information using a first temperature compensation mapping table. This first temperature compensation mapping table reflects the correspondence between model information and temperature compensation values. Please refer to Table-2, which schematically illustrates a first temperature compensation mapping table provided in this embodiment.

[0059] Table 2

[0060]

[0061]

[0062] In this embodiment, the first temperature compensation mapping table is stored in a server that establishes a communication connection with the cooking appliance. When the cooking appliance determines its model information, it sends a first query message carrying the model information to the server and receives a first confirmation message from the server in response to the first query message. The first confirmation message carries a temperature compensation value corresponding to the model information. This temperature compensation value is determined by the server based on the model information and by consulting the first temperature compensation mapping table. The cooking appliance then determines this temperature compensation value as the detection temperature compensation value. For example, if the cooking appliance's model information is determined to be model B, the server, based on the model information in the first query message sent by the cooking appliance, searches the first temperature compensation mapping table and determines the corresponding detection temperature compensation value to be 30°C. Finally, the server sends the detection temperature compensation value to the cooking appliance in the form of the first confirmation message.

[0063] In other possible implementations, the cooking appliance locally stores temperature compensation values ​​corresponding to its model information. The cooking appliance reads these temperature compensation values ​​and determines them as the detection temperature compensation values. These locally stored temperature compensation values ​​corresponding to the model information can be written to the cooking appliance before it leaves the factory based on a first temperature compensation mapping table. This method allows for a faster determination of the temperature compensation values ​​corresponding to the cooking appliance's model information.

[0064] In some embodiments, the detected temperature compensation value is determined based on the heating method of the cooking appliance. Specifically, step S420 may include steps S4230 to S4240.

[0065] Step S4230: When the ambient temperature is lower than the abnormal ambient temperature, obtain the heating method of the cooking appliance.

[0066] The heating methods of cooking appliances are mainly divided into electric heating and electromagnetic heating. Specifically, when the heating device of the cooking appliance is a heating plate, the heating method is electric heating; when the heating device is an electromagnetic coil, the heating method is electromagnetic heating. As one implementation method, the heating method of the cooking appliance can be determined by reading the heating parameters stored in its memory.

[0067] Step S4240: Determine the temperature compensation value corresponding to the heating method as the detection temperature compensation value.

[0068] In this embodiment, the cooking appliance determines the temperature compensation value corresponding to the heating method through a second temperature compensation mapping table, wherein the second temperature compensation mapping table is a mapping table reflecting the correspondence between heating methods and temperature compensation values. Please refer to Table-3, which schematically shows a second temperature compensation mapping table provided in this embodiment.

[0069] Table 3

[0070] Heating method Electric heating method Electromagnetic heating method Temperature compensation value 25℃ 30℃

[0071] In this embodiment, the second temperature compensation mapping table is stored in a server that establishes a communication connection with the cooking appliance. When the cooking appliance determines the heating method, it sends a second query information carrying the heating method to the server and receives a second determination information fed back by the server in response to the second query information. The second determination information carries a temperature compensation value corresponding to the heating method. This temperature compensation value is determined by the server based on the heating method by looking up the second temperature compensation mapping table. The cooking appliance then determines this temperature compensation value as the detection temperature compensation value.

[0072] In other possible implementations, the cooking appliance locally stores temperature compensation values ​​corresponding to the heating method. The cooking appliance reads these temperature compensation values ​​and determines them as the detection temperature compensation values. These locally stored temperature compensation values ​​corresponding to the heating method can be written to the cooking appliance before it leaves the factory based on a second temperature compensation mapping table. This method allows for a faster determination of the temperature compensation values ​​corresponding to the heating method of the cooking appliance.

[0073] In some other embodiments, when the model information and heating method are determined, the cooking appliance determines the temperature compensation value corresponding to the model information and heating method as the detection temperature compensation value. As one implementation, the cooking appliance determines the temperature compensation value corresponding to the model information and heating method through a third temperature compensation mapping table, wherein the third temperature compensation mapping table is a mapping table reflecting the correspondence between model information, heating method, and temperature compensation value. Specifically, the specific implementation method of the cooking appliance determining the model information and heating method can be referred to the description of steps S4210 and S4230.

[0074] In this embodiment, the third temperature compensation mapping table is stored in a server that establishes a communication connection with the cooking appliance. When the cooking appliance determines its model information and heating method, it sends third query information carrying the model information and heating method to the server and receives third confirmation information from the server in response to the third query information. The third confirmation information carries a temperature compensation value corresponding to the model information and heating method. This temperature compensation value is determined by the server based on the model information and heating method by looking up the third temperature compensation mapping table. The cooking appliance then determines this temperature compensation value as the detection temperature compensation value. Please refer to Table-4, which schematically illustrates a third temperature compensation mapping table provided in this embodiment.

[0075] Table 4

[0076] Detect temperature compensation value Electric heating method Electromagnetic heating method Model A 25℃ 30℃ Model B 28℃ 34℃ Model C 32℃ 40℃

[0077] Step S430: The sum of the ambient temperature and the detection temperature compensation value is determined as the detection temperature.

[0078] For example, taking a detection temperature compensation value of 30℃ as an example, if the ambient temperature is -5℃, the corresponding detection temperature is -5 + 30 = 25℃. If the ambient temperature is 35℃, the corresponding detection temperature is 35 + 30 = 65℃.

[0079] Please see Figure 5 , Figure 5 This diagram schematically illustrates the heating curves of a cooking appliance under different ambient temperatures, as provided in an embodiment of this application. Figure 5It is not difficult to see that the first heating time required for the first heating curve to heat from -5℃ to 25℃ and the second heating time required for the second heating curve to heat from 35℃ to 65℃ are approximately the same. Therefore, by using the above method to determine the detection temperature, under the same heating parameters and the same volume of food to be cooked, even if there are differences in ambient temperature, it can be ensured that the subsequently determined heating time is approximately the same, thereby guaranteeing the accuracy of the determination of the volume information of the food to be cooked.

[0080] Step S440: Obtain the heating time required for the temperature to rise from the ambient temperature to the detection temperature in order to determine the volume information of the food to be cooked in the cooking appliance.

[0081] The specific implementation of step S440 can be found in the detailed description of step S330, and will not be repeated here.

[0082] This application provides a method for controlling a cooking appliance. The method details how the detected temperature is determined, and this detected temperature is dynamically adjusted based on the ambient temperature. Therefore, this method ensures that the heating time determined by the cooking appliance remains approximately the same even when ambient temperatures differ, thereby guaranteeing the accuracy of subsequently determining the volume information of the food to be cooked.

[0083] Please see Figure 6 , Figure 6 This illustration schematically depicts a control method for a cooking appliance provided in a third embodiment of this application. This embodiment specifically describes a method for determining the volume information of the food to be cooked based on the heating time and for determining operating parameters based on the volume information of the food to be cooked. Specifically, the method may include steps S610 to S660.

[0084] Step S610: Obtain the ambient temperature.

[0085] Step S620: When the ambient temperature is lower than the abnormal ambient temperature, determine the detection temperature compensation value.

[0086] Step S630: The sum of the ambient temperature and the detection temperature compensation value is determined as the detection temperature.

[0087] The specific implementation methods of steps S610 to S630 can be found in the detailed descriptions of steps S410 to S430, and will not be repeated here.

[0088] In some embodiments, if the temperature at the lid of the cooking appliance is significantly higher than the normal ambient temperature, and the user accidentally operates the appliance (e.g., accidentally touching the switch), the appliance will receive a working command and determine the current lid temperature as the ambient temperature. This leads to a problem where the detected temperature determined based on the ambient temperature is too high, causing the temperature detection device to be unable to measure it. To solve the above-mentioned temperature problem, in this embodiment, after step S610, a step S615 is included, in which a preset temperature is determined as the detection temperature if the ambient temperature is greater than or equal to the abnormal ambient temperature. It should be noted that after executing step S615, step S640 is executed directly, that is, steps S620 and S630 are not executed.

[0089] The preset temperature is a temperature value higher than the ambient temperature. As one implementation method, when the ambient temperature is greater than or equal to an abnormal ambient temperature, the cooking appliance determines the detection temperature by consulting a preset detection temperature mapping table. This detection temperature mapping table represents the correspondence between ambient temperature and detection temperature; specifically, there is a positive correlation between ambient temperature and detection temperature, meaning that the higher the ambient temperature, the higher the corresponding detection temperature. The detection temperature mapping table can be set by default by developers based on a large amount of testing data, or it can be dynamically adjusted based on the actual operating conditions of the cooking appliance. For example, taking an abnormal ambient temperature of 60℃ as an example, when the ambient temperature is 65℃, the corresponding detection temperature can be determined to be 70℃ using the preset detection temperature mapping table.

[0090] This application embodiment, by setting an abnormal ambient temperature in the cooking equipment, can avoid receiving a work command generated by user misoperation and thus determining an abnormal detection temperature when the water in the cooking appliance is boiling or the food has been cooked, thereby ensuring that the cooking appliance can be in normal working condition.

[0091] Step S640: Based on the heating time and the preset first mapping relationship, determine the volume information of the food to be cooked.

[0092] In this embodiment, the volume information of the food to be cooked is represented by its volume grade. A first mapping relationship characterizes the correspondence between heating time and the volume grade of the food to be cooked. This first mapping relationship can be represented by a first mapping function or a first mapping table. The first mapping function characterizes a positive correlation between heating time and the volume grade of the food to be cooked; that is, the longer the heating time, the larger the corresponding volume grade of the food to be cooked.

[0093] Please refer to Table-5, which is a mapping table given in the embodiments of this application that reflects the correspondence between the time interval of heating time and the volume grade of the food to be cooked.

[0094] Table 5

[0095]

[0096] In this embodiment of the application, the cooking appliance, upon determining the heating time, further determines the time interval within which the heating time falls, and then determines the volume grade of the food to be cooked by looking up a first mapping table. For example, if the cooking appliance determines the heating time to be 8 minutes, it further determines the time interval within which the heating time falls (6 minutes, 9 minutes). By looking up the aforementioned first mapping table, the volume grade of the food to be cooked by the cooking appliance can be determined to be level 2.

[0097] Step S650: Determine the operating parameters of the cooking appliance based on the volume information of the food to be cooked.

[0098] The operating parameters include at least one of the following: operating time, operating temperature threshold, and operating power. In this embodiment, the operating time and the volume of the food to be cooked are positively correlated; that is, the larger the volume of the food to be cooked, the longer the operating time. Specifically, the cooking appliance can determine the operating time through a preset mapping function or a preset operating time mapping table, which is not specifically limited in this embodiment.

[0099] In this embodiment, the volume information of the food to be cooked and the working temperature threshold are positively correlated; that is, the larger the volume information of the food to be cooked, the larger the corresponding working temperature threshold. Specifically, the cooking appliance can determine the working temperature threshold through a preset mapping function or a preset working time mapping table, which is not specifically limited in this embodiment.

[0100] In this embodiment, the volume of the food to be cooked and the operating power are positively correlated; that is, the larger the volume of the food to be cooked, the greater the corresponding operating power. Specifically, the operating power of the cooking appliance can be determined by a preset mapping function or a preset working time mapping table, and no specific limitation is made in this embodiment.

[0101] Step S660: Based on the working parameters, control the cooking appliance to work.

[0102] In this embodiment, the operating parameters include operating time, operating temperature threshold, and operating power. As one implementation, the cooking appliance determines the cooking time period based on the operating time and the moment when the volume information of the food to be cooked is determined. For example, if the moment when the volume information of the food to be cooked is determined is 12:00, and the operating time is 30 minutes, then the cooking time period based on the determined operating parameters is from 12:00 to 12:30.

[0103] During the working period, the cooking appliance heats the inner pot based on its operating power and a working temperature threshold. As one implementation, during the working period, the cooking appliance heats the inner pot based on its operating power, and a temperature detection device acquires the lid temperature at preset detection intervals. If the lid temperature is higher than the working temperature threshold, the heating device is turned off; if the lid temperature is lower than the working temperature threshold, the heating device is turned on. The preset detection interval can be any duration greater than 1 second and less than the working period. Specifically, the preset detection interval can be 5 seconds, 10 seconds, 20 seconds, etc. The preset detection interval can be set by default by the cooking appliance or dynamically adjusted by the developers based on the working period; no specific limitation is made in this embodiment. For example, with a preset detection time of 5 seconds, a working power of 800 watts, and a working temperature threshold of 110°C, the heating device heats the inner pot with a working power of 800 watts during the working time period. The temperature detection device obtains the temperature of the lid every 5 seconds. If the temperature of the lid is 120°C, the heating device is turned off; if the temperature of the lid is 105°C, the heating device is turned on.

[0104] This application provides a method for controlling a cooking appliance, specifically describing the implementation of determining the volume information of the food to be cooked based on the heating time and determining the working parameters based on the volume information of the food to be cooked. This ensures that the cooking appliance operates according to more accurate working parameters determined by the accurate volume information of the food to be cooked, which can reduce the probability of overheating and underheating and ensure a good taste for the food.

[0105] Please see Figure 7 , Figure 7 This illustration schematically depicts a control method for a cooking appliance according to a fourth embodiment of this application. The control method is applied to a rice cooker. Specifically, the method may include steps S705 to S745.

[0106] Step S705: Water level assessment begins.

[0107] The rice-water ratio indicates the volume information of the mixture of rice and water in the rice cooker.

[0108] Step S710: Record the current temperature T1 of the top cover sensor.

[0109] The current temperature T1 of the top cover sensor is also the ambient temperature in step S210. Specifically, the specific implementation of step S710 can be found in the detailed description of step S210, and will not be repeated here.

[0110] Step S715: Determine whether temperature T1 is lower than normal temperature T3. If yes, proceed to step S720; otherwise, proceed to step S725.

[0111] The normal temperature T3 is the same as the abnormal ambient temperature in step S612.

[0112] Step S720: Temperature T1 plus a fixed temperature T is used as the final temperature T2 for judgment.

[0113] Step S725: Use the fixed temperature T4 as the final judgment temperature T2.

[0114] Among them, the fixed temperature T is the detection temperature compensation value in step S520, the judgment end temperature T2 is the detection temperature in step S530, and the fixed temperature T4 is the preset temperature in step S616.

[0115] Step S730: Heating is performed.

[0116] Step S735: Determine whether the temperature of the upper cover sensor is greater than or equal to temperature T2. If yes, proceed to step S740; otherwise, proceed to step S730.

[0117] Step S740: Determine the rice-water content level based on the heating time.

[0118] The specific implementation of step S740 can be found in the detailed description of step S640, and will not be repeated here.

[0119] Step S745, water level assessment complete.

[0120] This application provides a method for controlling a cooking appliance. This method first determines a detection temperature based on the ambient temperature, and then determines the rice-to-water level based on the heating time required for the lid temperature to rise from the ambient temperature to the detection temperature. Since the detection temperature is dynamically adjusted based on changes in the ambient temperature, different ambient temperatures result in different detection temperatures. Therefore, the technical solution provided by this application can eliminate the influence of inconsistent ambient temperatures when determining the rice-to-water level, thus making the detected rice-to-water level more accurate. In subsequent processes, based on the accurate rice-to-water level, more accurate operating parameters can be determined. The cooking appliance operates according to these more accurate parameters, reducing the probability of overheating and underheating, and ensuring a good taste and texture for the food.

[0121] Please see Figure 8 This document illustrates a structural block diagram of a control device 800 for a cooking appliance according to an embodiment of this application. The control device 800 is applied to a cooking appliance, which includes a lid and a pot body. When the cooking appliance is in operation, the lid covers the pot body to form a closed space. The device 800 includes: an ambient temperature acquisition module 810, a detection temperature determination module 820, and a volume information determination module 830. The ambient temperature acquisition module 810 acquires the ambient temperature, which represents the initial temperature of the lid of the cooking appliance. The detection temperature determination module 820 determines a detection temperature based on the ambient temperature when the ambient temperature is lower than an abnormal ambient temperature, and when the detection temperature is higher than the ambient temperature. The volume information determination module 830 acquires the heating time required for the temperature to rise from the ambient temperature to the detection temperature to determine the volume information of the food to be cooked in the cooking appliance, which represents the mixture of water and food in the cooking appliance.

[0122] In some embodiments, the detection temperature determination module 820 is further configured to determine a detection temperature compensation value when the ambient temperature is lower than the abnormal ambient temperature. The sum of the ambient temperature and the detection temperature compensation value is determined as the detection temperature.

[0123] In some embodiments, the detection temperature determination module 820 is further configured to determine a preset temperature as the detection temperature when the ambient temperature is greater than or equal to an abnormal ambient temperature.

[0124] In some embodiments, the temperature detection determination module 820 is further configured to acquire the model information of the cooking appliance when the ambient temperature is lower than the abnormal ambient temperature. The temperature compensation value corresponding to the model information is then determined as the detection temperature compensation value.

[0125] In some embodiments, the temperature detection determination module 820 is further configured to acquire the heating mode of the cooking appliance when the ambient temperature is lower than the abnormal ambient temperature. The temperature compensation value corresponding to the heating mode is then determined as the detection temperature compensation value.

[0126] In some embodiments, the volume information determination module 830 for food to be cooked is further configured to determine the volume information of food to be cooked based on heating time and a preset first mapping relationship; the first mapping relationship characterizes the correspondence between heating time and volume information of food to be cooked.

[0127] In some embodiments, the device 800 further includes a working parameter determination module (not shown) and a control module (not shown). The working parameter determination module is used to determine the working parameters of the cooking appliance based on the volume information of the food to be cooked; the working parameters include at least one of the following: working time, working temperature threshold, and working power. The control module is used to control the cooking appliance to operate based on the working parameters.

[0128] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the above-described device and module can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0129] In the several embodiments provided in this application, the coupling between modules can be electrical, mechanical, or other forms of coupling.

[0130] Furthermore, the functional modules in the various embodiments of this application can be integrated into one processing module, or each module can exist physically separately, or two or more modules can be integrated into one module. The integrated modules described above can be implemented in hardware or as software functional modules.

[0131] This application provides a control device for a cooking appliance. The device first determines a detection temperature based on the ambient temperature, and then determines the volume information of the food to be cooked based on the heating time required for the lid temperature to rise from the ambient temperature to the detection temperature. Since the detection temperature is dynamically adjusted based on changes in the ambient temperature, different ambient temperatures result in different detection temperatures. Therefore, the technical solution provided by this application can eliminate the influence of inconsistent ambient temperatures when determining the volume information of the food to be cooked, thus making the detected volume information more accurate. In subsequent processes, based on the accurate volume information of the food to be cooked, more accurate operating parameters can be determined. The cooking appliance operates according to these more accurate parameters, reducing the probability of overheating and underheating, and ensuring a good taste and texture for the food.

[0132] Please see Figure 9The present application also provides a cooking appliance 900, which includes one or more processors 910, a memory 920, a lid 930, a pot body 940, and one or more applications. When the cooking appliance 900 is in operation, the lid 930 covers the pot body 940 to form a closed space. The one or more applications are stored in the memory 920 and configured to be executed by the one or more processors 910. The one or more applications are configured to perform the methods described in the above embodiments.

[0133] The processor 910 may include one or more processing cores. The processor 910 connects to various parts of the entire battery management system using various interfaces and lines, and performs various functions and processes data of the battery management system by running or executing instructions, programs, code sets, or instruction sets stored in the memory 920, and by calling data stored in the memory 920. Optionally, the processor 910 may be implemented using at least one hardware form of Digital Signal Processing (DSP), Field-Programmable Gate Array (FPGA), or Programmable Logic Array (PLA). The processor 910 may integrate one or a combination of several of the following: Central Processing Unit (CPU), Graphics Processing Unit (GPU), and modem. The CPU primarily handles the operating system, user interface, and applications; the GPU is responsible for rendering and drawing the displayed content; and the modem handles wireless communication. It is understood that the modem may also not be integrated into the processor 910 and may be implemented separately through a communication chip.

[0134] The memory 920 may include random access memory (RAM) or read-only memory (ROM). The memory 920 can be used to store instructions, programs, code, code sets, or instruction sets. The memory 920 may include a program storage area and a data storage area. The program storage area may store instructions for implementing an operating system, instructions for implementing at least one function (such as touch functionality, sound playback functionality, image playback functionality, etc.), and instructions for implementing the various method embodiments described below. The data storage area may also store data created during the use of the electronic device (such as phonebook data, audio and video data, chat log data, etc.).

[0135] Please see Figure 10The present application also provides a computer-readable storage medium 1000, which stores computer program instructions 1010 that can be invoked by a processor to execute the methods described in the above embodiments.

[0136] Computer-readable storage media can be electronic storage devices such as flash memory, EEPROM (Electrically Erasable Programmable Read-Only Memory), EPROM, hard disk, or ROM. Optionally, computer-readable storage media includes non-transitory computer-readable storage medium. Computer-readable storage medium 1000 has storage space for computer program instructions 1010 that perform any of the method steps described above. These computer program instructions 1010 can be read from or written to one or more computer program products.

[0137] The above are merely preferred embodiments of this application and are not intended to limit this application in any way. Although this application has disclosed preferred embodiments as above, it is not intended to limit this application. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the technical solution of this application. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of this application without departing from the scope of the technical solution of this application shall still fall within the scope of the technical solution of this application.

Claims

1. A method for controlling a cooking utensil, characterized in that, The method is applied to a cooking utensil, the cooking utensil comprising a lid and a pot body, wherein when the cooking utensil is in operation, the lid covers the pot body to form a closed space, the method comprising: The ambient temperature is obtained, which characterizes the initial lid temperature of the cooking appliance; When the ambient temperature is lower than the abnormal ambient temperature, a detection temperature is determined based on the ambient temperature, wherein the detection temperature is higher than the ambient temperature. The heating time required for the temperature to rise from the ambient temperature to the detection temperature is obtained to determine the volume information of the food to be cooked in the cooking appliance, wherein the food to be cooked represents the mixture of water and food in the cooking appliance.

2. The method according to claim 1, characterized in that, The step of determining the detection temperature based on the ambient temperature when the ambient temperature is lower than the abnormal ambient temperature includes: When the ambient temperature is lower than the abnormal ambient temperature, a detection temperature compensation value is determined; The sum of the ambient temperature and the detection temperature compensation value is determined as the detection temperature.

3. The method according to claim 2, characterized in that, When the ambient temperature is lower than the abnormal ambient temperature, determining the detection temperature compensation value includes: When the ambient temperature is lower than the abnormal ambient temperature, obtain the model information of the cooking appliance; The temperature compensation value corresponding to the model information is determined as the detection temperature compensation value.

4. The method according to claim 2, characterized in that, The step of determining the detection temperature compensation value when the ambient temperature is lower than the abnormal ambient temperature also includes: When the ambient temperature is lower than the abnormal ambient temperature, the heating method of the cooking appliance is obtained; The temperature compensation value corresponding to the heating method is determined as the detection temperature compensation value.

5. The method according to claim 1, characterized in that, After obtaining the ambient temperature, the following is also included: When the ambient temperature is greater than or equal to the abnormal ambient temperature, the preset temperature is determined as the detection temperature.

6. The method according to any one of claims 1 to 5, characterized in that, The step of obtaining the heating time required for the temperature to rise from the ambient temperature to the detection temperature, in order to determine the volume information of the food to be cooked in the cooking appliance, includes: Based on the heating time and a preset first mapping relationship, the volume information of the food to be cooked is determined; the first mapping relationship represents the correspondence between the heating time and the volume information of the food to be cooked.

7. The method according to any one of claims 1 to 5, characterized in that, After obtaining the heating time required for the temperature to rise from the ambient temperature to the detection temperature to determine the volume information of the food to be cooked in the cooking appliance, the method further includes: Based on the volume information of the food to be cooked, the operating parameters of the cooking appliance are determined; the operating parameters include at least one of the following: working time, working temperature threshold, and working power; Based on the operating parameters, the cooking appliance is controlled to operate.

8. A control device for a cooking utensil, characterized in that, An apparatus for use in a cooking utensil, the utensil comprising a lid and a pot body, wherein when the cooking utensil is in operation, the lid covers the pot body to form a closed space, the apparatus comprising: An ambient temperature acquisition module is used to acquire the ambient temperature, which represents the initial lid temperature of the cooking appliance. A detection temperature determination module is used to determine a detection temperature based on the ambient temperature when the ambient temperature is lower than the abnormal ambient temperature, wherein the detection temperature is higher than the ambient temperature. The volume information determination module is used to obtain the heating time required for the ambient temperature to rise to the detection temperature in order to determine the volume information of the food to be cooked in the cooking appliance, wherein the food to be cooked represents the mixture of water and food in the cooking appliance.

9. A cooking utensil, characterized in that, include: One or more processors; Memory; Cover; The pot body, when the cooking appliance is in working condition, the lid covers the pot body to form a closed space; One or more applications, wherein the one or more applications are stored in the memory and configured to be executed by the one or more processors, the one or more applications being configured to perform the method as described in any one of claims 1-7.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer program instructions that can be invoked by a processor to perform the method as described in any one of claims 1-7.

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