Cooking apparatus, and control method, device and storage medium thereof

Abstract

The application discloses a cooking device and a control method, device and storage medium thereof. The control method comprises: obtaining an area value corresponding to a specified heating process of the cooking device, the specified heating process being a process from first stage heating to reaching a second stage, the first stage being used for temperature rising and pressure rising control, the second stage being used for pressure maintaining control, and the area value being an area value under a temperature rising line of the specified heating process changing with time; determining a working duration of the second stage based on a difference between a set heating threshold and the area value; and performing pressure maintaining control on the cooking device based on the working duration. Since the working duration of the second stage is determined based on the difference between the set heating threshold and the area value, the overall working temperature and temperature action duration of the first stage and the second stage of the cooking device meet the requirement of the heating threshold, and the uniformity of the cooking effect can be effectively improved.

Description

Technical Field

[0001] This application relates to the field of household appliances, and more particularly to a cooking device and its control method, apparatus and storage medium. Background Technology

[0002] When cooking equipment processes food, the taste and appearance of the food often vary greatly due to the environmental conditions and / or the amount of food being cooked, which in turn affects the cooking results.

[0003] For example, electric pressure cookers produce different cooking results under different operating conditions (such as power supply voltage and ambient temperature) and cooking quantities, resulting in significant differences in the taste and appearance of the food. The main reasons are as follows: cooking results are related to temperature and the duration of exposure to that temperature. The cooking process of existing electric pressure cookers includes a rapid heating stage, a pressure-building stage, and a pressure-holding stage. The duration of the rapid heating and pressure-building stages is related to the ambient temperature, cooking quantity, and heating power, and can be variable. The duration of the pressure-holding stage is preset by the program and is generally a fixed value, which remains the same regardless of the ambient temperature, cooking quantity, and heating power.

[0004] Generally speaking, the larger the cooking volume, the longer the rapid heating and pressurization phases. If the pressure holding phase is a fixed duration, then the larger the cooking volume, the softer and more mushy the food will be, with greater deformation in appearance. This results in inconsistent cooking outcomes for different cooking volumes. Furthermore, mains electricity often experiences voltage fluctuations. Higher voltage results in higher heating power and faster heating, leading to shorter rapid heating and pressurization phases. Since the pressure holding phase is a fixed duration, higher voltage results in harder food with less deformation in appearance, again causing inconsistent cooking outcomes for different cooking volumes. Clearly, existing cooking methods struggle to accommodate the influence of these multiple variables, resulting in inconsistent cooking results. Summary of the Invention

[0005] In view of this, embodiments of this application provide a cooking device and its control method, apparatus and storage medium, which aim to effectively improve the uniformity of cooking results.

[0006] The technical solution of this application embodiment is implemented as follows:

[0007] In a first aspect, embodiments of this application provide a method for controlling a cooking device, including:

[0008] The area value corresponding to a specified heating process of the cooking equipment is obtained. The specified heating process is the process from heating in the first stage to reaching the second stage. The first stage is used for temperature rise and pressure control, and the second stage is used for pressure holding control. The area value is the area value on the heating line connecting the detected temperature of the specified heating process over time.

[0009] The working time of the second stage is determined based on the difference between the set heating threshold and the area value.

[0010] The cooking equipment is pressure-controlled based on the working time.

[0011] In some implementations, obtaining the area value corresponding to a specified heating process of the cooking device includes:

[0012] In response to the start command of the cooking device, the cooking device is controlled to operate in the first stage;

[0013] Temperature values ​​of the food in the cooking equipment during the specified heating process are collected at set intervals.

[0014] Based on the set interval duration and the temperature values ​​collected during the specified heating process, the area value corresponding to the specified heating process is calculated.

[0015] In some implementations, the step of collecting temperature values ​​of the food within the cooking device at set intervals during the specified heating process includes:

[0016] If the pressure switch of the cooking device is opened during the process of collecting temperature values ​​at set intervals, it is determined that the cooking device has entered the second stage, and the temperature values ​​of the specified heating process are obtained.

[0017] In some implementations, the step of collecting temperature values ​​of the food within the cooking device at set intervals during the specified heating process includes:

[0018] During the process of collecting temperature values ​​based on a set interval, if the current collected temperature of the cooking device is greater than or equal to the set pressure holding temperature, it is determined that the cooking device has entered the second stage, and the temperature values ​​of the specified heating process are obtained.

[0019] In some implementations, determining the working duration of the second stage based on the difference between a set heating threshold and the area value includes:

[0020] Divide the difference between the set heating threshold and the area value by the set pressure holding temperature to obtain the working time of the second stage; or,

[0021] The working time of the second stage is obtained by dividing the difference between the set heating threshold and the area value by the detection temperature collected at the end of the specified heating process.

[0022] In some implementations, the method further includes:

[0023] A countdown display is generated based on the working time to indicate the remaining working time of the cooking equipment.

[0024] In some implementations, the set heating threshold represents the integral value of the operating temperature and the duration of temperature application of the cooking device from the start of the first stage to the end of the second stage; the set heating threshold ranges from 4.2 × 10⁻⁶. 4 -9×10 5 Seconds and degrees Celsius.

[0025] In some implementations, the set interval duration ranges from 0.1 to 600 seconds.

[0026] Secondly, embodiments of this application provide a control device for a cooking apparatus, comprising:

[0027] The acquisition module is used to acquire the area value corresponding to a specified heating process of the cooking equipment. The specified heating process is the process from heating in the first stage to reaching the second stage. The first stage is used for temperature rise and pressure control, and the second stage is used for pressure holding control. The area value is the area value on the heating line connecting the detected temperature of the specified heating process over time.

[0028] The determination module is used to determine the working time of the second stage based on the difference between the set heating threshold and the area value;

[0029] The control module is used to control the pressure of the cooking equipment based on the working time.

[0030] Thirdly, embodiments of this application provide a cooking device, the cooking device comprising: a processor and a memory for storing a computer program capable of running on the processor, wherein the processor, when running the computer program, executes the steps of the method described in the first aspect of embodiments of this application.

[0031] In some embodiments, the cooking apparatus further includes:

[0032] The inner pot is used to hold the ingredients;

[0033] A heating device, connected to the processor, is used to heat the food in the inner pot;

[0034] A temperature sensor, connected to the processor, is used to detect the temperature of the food during the heating process and transmit the temperature value to the processor.

[0035] Fourthly, embodiments of this application provide a storage medium storing a computer program, which, when executed by a processor, implements the steps of the method described in the first aspect of embodiments of this application.

[0036] The technical solution provided in this application obtains the area value corresponding to a specified heating process of a cooking device. This specified heating process is the process from the first stage of heating until the second stage is reached. The first stage is used for temperature rise and pressure control, and the second stage is used for pressure holding control. The area value is the area value along the temperature rise line connecting the detected temperature changes over time during the specified heating process. The working time of the second stage is determined based on the difference between a set heating threshold and the area value. Pressure holding control is then performed on the cooking device based on the working time. Because the working time of the second stage is determined based on the difference between the set heating threshold and the area value, the overall working temperature and temperature duration of the first and second stages of the cooking device meet the requirements of the heating threshold, effectively improving the uniformity of the cooking effect. Attached Figure Description

[0037] Figure 1 This is a schematic diagram of the structure of the cooking equipment according to an embodiment of this application;

[0038] Figure 2 This is a schematic flowchart of the control method for the cooking equipment according to an embodiment of this application;

[0039] Figure 3 This is a schematic diagram illustrating the principle of obtaining the heating curve and area value for a specified heating process in the embodiments of this application.

[0040] Figure 4 This is a schematic diagram of the control device of the cooking equipment according to an embodiment of this application;

[0041] Figure 5 This is another structural schematic diagram of the cooking device according to an embodiment of this application.

[0042] Explanation of reference numerals in the attached figures:

[0043] 101. Pot body; 102. Pot lid; 103. Inner pot;

[0044] 104. Heating device; 105. Temperature sensor;

[0045] 401. Acquisition Module; 402. Determination Module; 403. Control Module;

[0046] 500. Cooking equipment; 501. Processor; 502. Memory;

[0047] 503. User interface; 504. System bus. Detailed Implementation

[0048] The present application will now be described in further detail with reference to the accompanying drawings and embodiments.

[0049] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0050] This application provides a method for controlling a cooking device, which can be a rice cooker, electric pressure cooker, or other kitchen cooking equipment.

[0051] For example, such as Figure 1 As shown, the cooking device may include: a pot body 101, a pot lid 102, an inner pot 103, a heating device 104, and a temperature sensor 105.

[0052] Here, the pot body 101 and the pot lid 102 form the shell of the cooking device. The inner cavity of the pot body 101 can be designed reasonably according to needs. For example, the pot body 101 can be designed as a cylinder to accommodate the inner pot 103. The pot lid 102 is used to cover the pot body 101. For example, the pot lid 102 can be hinged to the pot body 101 or designed separately from the pot body 101. A locking structure for locking and positioning is provided between the pot lid 102 and the pot body 101. In this way, after the pot lid 102 is closed on the pot body 101, the inner pot 103 can be sealed inside the pot body 101.

[0053] Here, the inner pot 103 is used to hold ingredients, such as grains like rice, black rice, red beans, black beans, and soybeans, or meats like pork, beef, and lamb. The inner pot 103 can be fixed inside the pot body 101 or designed to be separate from the pot body 101. For the separate design, the inner pot 103 can be removed from the pot body 101 and placed back into the pot body 101 after the corresponding ingredients have been placed inside.

[0054] Here, the heating device 104 is used to heat the inner pot 103 to cook the food inside. Exemplarily, the heating device 104 can be an electric heating wire or an electric heating plate that contacts the inner pot 103, and this embodiment of the application does not limit this.

[0055] Here, the temperature sensor 105 is used to detect the temperature of the food during the heating process. For example, a temperature sensor located at the bottom of the inner pot 103 and in contact with the outer surface of the inner pot 103 can reflect the temperature of the food during cooking based on the detected temperature on the outer surface of the inner pot 105. This temperature sensor can be a thermistor sensor or a thermocouple sensor, and this embodiment does not limit it.

[0056] It should be noted that the inner pot 103 can be made of a material with good thermal conductivity, so the temperature sensor does not need to be in direct contact with the food. The temperature of the food during cooking can be reflected based on the temperature of the outer surface of the inner pot 103. Furthermore, since the inner pot 103 is made of a material with good thermal conductivity, the heat generated by the heating device 104 can be quickly transferred to the food inside the inner pot 103. For example, the inner pot 103 can be made of stainless steel and / or aluminum.

[0057] It is understood that the cooking equipment in this application embodiment also includes a control device ( Figure 1 (Not shown), the control device is connected to the heating device 104 and the temperature sensor 105, and can receive the temperature detection signal generated by the temperature sensor 105 and control the operation of the heating device 104 based on the cooking program.

[0058] For example, a human-computer interaction unit may also be provided on the pot body 101 and / or the pot lid 102. Figure 1 (Not shown), a control device is connected to the human-machine interface unit to receive user input commands and / or output indication information to the user. The human-machine interface unit may include, but is not limited to, at least one of the following: buttons, rotary switches, touchscreens, displays, indicator lights, and buzzers.

[0059] In related technologies, the cooking effect of cooking equipment is related to its operating temperature and the duration of temperature application. For example, the cooking process of an electric pressure cooker includes a rapid heating stage, a pressure-building stage, and a pressure-holding stage. The operating time of the rapid heating and pressure-building stages is related to the ambient temperature, the amount of food being cooked, and the heating power; that is, the operating time of the rapid heating and pressure-building stages can be variable. However, the operating time of the pressure-holding stage is preset by the program and is generally a fixed value. Therefore, the operating temperature and the duration of temperature application in the rapid heating and pressure-building stages can vary according to the ambient temperature, the amount of food being cooked, and the heating power, while the operating temperature and the duration of temperature application in the pressure-holding stage remain constant. This results in different overall operating temperatures and durations of temperature application during the cooking process, leading to different cooking effects.

[0060] Based on this, various embodiments of this application provide a method for controlling a cooking device, which makes the overall cooking effect of the cooking device consistent and effectively improves the uniformity of the cooking effect.

[0061] like Figure 2As shown, the control method of the cooking device in this application includes:

[0062] Step 201: Obtain the area value corresponding to the specified heating process of the cooking equipment. The specified heating process is the process from the first stage of heating until the second stage is reached. The first stage is used for temperature rise and pressure control, and the second stage is used for pressure holding control. The area value is the area value on the temperature rise line connecting the detected temperature of the specified heating process over time.

[0063] For example, Figure 3 The diagram shows the temperature rise curve of the cooking device from the first stage S1 to the second stage S2, where the horizontal axis corresponds to time and the vertical axis corresponds to temperature. The area value H1 of the specified heating process is the area under the line of the temperature rise, which is the area under the horizontal axis corresponding to the line of the temperature rise. That is, the integral value of the temperature change over time during the specified heating process. This area value is proportional to the energy absorbed by the food during the specified heating process and can reflect the cooking effect of the working temperature and the duration of temperature action in the first stage S1 on the food.

[0064] Here, the first stage S1 is used for heating and pressure control, which corresponds to the rapid heating and pressure-building stages of the cooking equipment. The second stage S2 is used for pressure holding control. Taking an electric pressure cooker as an example, the second stage S2 can be understood as the pressure holding stage of the electric pressure cooker; taking a rice cooker as an example, this pressure holding stage can be understood as the boiling and simmering stages of the rice cooker.

[0065] Step 202: Determine the working time of the second stage based on the difference between the set heating threshold and the area value.

[0066] For example, the set heating threshold can be the integral value of the operating temperature of the cooking device from the start of the first stage to the end of the second stage and the duration of temperature action.

[0067] It is understood that, based on the set heating threshold, the overall cooking effect of the cooking equipment can be determined by the heating threshold, thereby unifying the overall cooking effect of the cooking equipment.

[0068] For example, assuming the heating threshold is H, this heating threshold H can be reasonably determined based on test data before the cooking equipment leaves the factory, thereby ensuring that the cooking equipment has a better cooking effect.

[0069] For example, the heating threshold H ranges from 4.2 × 10⁻⁶. 4 -9×10 5 s·℃ (seconds·degrees Celsius), where seconds·degrees Celsius is the product of seconds and degrees Celsius. Preferably, the heating threshold H ranges from 8 × 10⁻⁶. 4 -4×10 5 s·℃.

[0070] like Figure 3 As shown, the difference between the heating threshold H and the area value H1 is... Figure 3 The area value corresponding to H-H1 shown can be used to determine the working time of the second stage S2.

[0071] Step 203: Control the pressure of the cooking equipment based on the working time.

[0072] Here, in the second stage S2, the cooking equipment continues to heat and maintains stable pressure and temperature inside the cooking equipment until the working time of the second stage S2 reaches the working time determined in step 202, then the cooking control is exited and the cooking program ends.

[0073] Understandably, since the working time of the second stage is determined based on the difference between the set heating threshold and the area value, the overall working temperature and temperature action time of the first and second stages of the cooking equipment meet the requirements of the heating threshold, which can effectively improve the uniformity of the cooking effect and improve the taste and appearance of the cooked food.

[0074] In some implementations, obtaining the area value corresponding to a specified heating process of the cooking equipment includes:

[0075] In response to the start command of the cooking equipment, control the cooking equipment to operate in the first stage;

[0076] Temperature values ​​of the food inside the cooking equipment during a specified heating process are collected at set intervals.

[0077] Based on the set interval time and the temperature values ​​collected during the specified heating process, the area value corresponding to the specified heating process is calculated.

[0078] Here, the user can input a start command through the human-machine interface unit on the cooking device. In response to this command, the cooking device controls the heating element to operate and runs in the first stage. For example, the cooking device can calculate the area value of a specified heating process using an integral method. It should be noted that calculating this area value using an integral method can improve the accuracy of the area value, thereby making the working time corresponding to the second stage more precise. For instance, the temperature values ​​of the food inside the cooking device during the specified heating process can be collected at set intervals; based on the set intervals and the temperature values ​​collected during the specified heating process, the area value corresponding to the specified heating process can be calculated.

[0079] For example, the cooking device can determine whether to enter the second stage based on the action of the pressure switch. It is understood that the pressure switch can be activated when the pressure value inside the cooking device is greater than or equal to the holding pressure value, so that the cooking device can determine that it has entered the second stage in response to the activation of the pressure switch.

[0080] Accordingly, based on a set interval, the temperature values ​​of the food inside the cooking device during the specified heating process are collected, including:

[0081] If the pressure switch of the cooking device is opened during the process of collecting temperature values ​​at set intervals, it is determined that the cooking device has entered the second stage and obtains the temperature values ​​of each part of the specified heating process.

[0082] Understandably, after the cooking equipment switches to the second stage, it can obtain the temperature values ​​corresponding to the specified heating process based on the collected temperature values, and obtain the area value of the specified heating process based on the integral calculation of each temperature value and time.

[0083] For example, the cooking device can determine whether to enter the second stage based on a comparison between the collected temperature value and the set pressure holding temperature. It is understood that if the current collected temperature of the cooking device is determined to be greater than or equal to the set pressure holding temperature, then the cooking device is determined to have entered the second stage.

[0084] Accordingly, based on a set interval, the temperature values ​​of the food inside the cooking device during the specified heating process are collected, including:

[0085] During the process of collecting temperature values ​​at set intervals, if the current collected temperature of the cooking device is greater than or equal to the set pressure holding temperature, it is determined that the cooking device has entered the second stage and obtains the temperature values ​​of each part of the specified heating process.

[0086] Understandably, after the cooking equipment switches to the second stage, it can obtain the temperature values ​​corresponding to the specified heating process based on the collected temperature values, and obtain the area value of the specified heating process based on the integral calculation of each temperature value and time.

[0087] In one application example, such as Figure 3 As shown, the cooking device can detect and collect the temperature value Ti of the food inside the cooking device at set intervals Δt, such as... Figure 3 For T1, T2, T3, ... shown, calculate the product Δt*Ti and accumulate them until Ti = Tb, where Tb is the set holding temperature. Then, the area value of the temperature-time curve (i.e., the line connecting the temperature rise of the specified heating process) in the temperature range of T0-Tb is the area value H1 of the specified heating process, that is, the area value H1 = Δt*T1 + Δt*T2 + Δt*T3 + ... + Δt*Tp.

[0088] The cooking equipment can then obtain the difference H-H1 based on the set heating threshold H and the calculated area value H1.

[0089] For example, the working time of the second stage is determined based on the difference between a set heating threshold and an area value, including:

[0090] Divide the difference between the set heating threshold and the area value by the set holding temperature to obtain the working time of the second stage; or,

[0091] The working time of the second stage is obtained by dividing the difference between the set heating threshold and the area value by the detection temperature at the last acquisition of the specified heating process.

[0092] It is understandable that if the cooking equipment has a pre-stored set pressure holding temperature Tb, the working time of the second stage can be calculated based on tb = (H-H1) / Tb, where tb is the working time of the second stage.

[0093] In other embodiments, the operating temperature corresponding to the switch to the second stage can also be used as the operating temperature of the second stage. For example, assuming that the detection temperature at the last acquisition of the specified heating process is Tn, the operating time of the second stage is tb = (H-H1) / Tn.

[0094] It should be noted that in the second stage, the cooking equipment needs to maintain stable pressure and temperature inside the inner pot. For example, it needs to maintain the working temperature at the set pressure holding temperature Tb or detection temperature Tn until the pressure holding time reaches tb, then the cooking control ends.

[0095] In some embodiments of this application, the control method for the cooking device further includes:

[0096] A countdown timer is displayed based on the operating time to indicate the remaining operating time of the cooking equipment.

[0097] It is understood that the cooking device in this application embodiment can accurately determine the remaining working time (i.e., the working time corresponding to the pressure holding control) after entering the second stage, so that the displayed indication information of the remaining working time is accurate and it is beneficial to reasonably arrange the schedule according to the indication information.

[0098] In some embodiments, the set heating threshold value ranges from 4.2 × 10⁻⁶. 4 -9×10 5 Seconds and degrees Celsius.

[0099] Preferably, the heating threshold value ranges from 8 × 10⁻⁶. 4 -4×10 5 s·℃.

[0100] Understandably, this heating threshold can be reasonably determined based on test data before the cooking equipment leaves the factory, thereby ensuring that the cooking equipment has better cooking results.

[0101] It should be noted that the heating threshold value may vary for different models or types of cooking equipment in order to meet different cooking effect requirements.

[0102] In some embodiments, the set interval duration ranges from 0.1 to 600 seconds.

[0103] It is understandable that if the temperature difference range corresponding to the specified heating process is large, the corresponding heating time will be long, and the set interval time can be a large value; conversely, if the temperature difference range corresponding to the specified heating process is small, the corresponding heating time will be short, and the set interval time can be a small value. Those skilled in the art can reasonably set the set interval time according to requirements, ensuring that the number of temperature values ​​collected during the specified heating process is reasonable and meets the accuracy requirements for calculating the area value using the integration method. Preferably, the set interval time ranges from 1 to 120 seconds.

[0104] In order to implement the method of the embodiments of this application, the embodiments of this application also provide a control device for a cooking device, which corresponds to the control method of the cooking device described above. Each step in the control method of the cooking device described above is also fully applicable to the control device embodiment of this cooking device.

[0105] like Figure 4 As shown, the control device of the cooking equipment includes: an acquisition module 401, a determination module 402, and a control module 403. The acquisition module 401 acquires the area value corresponding to a specified heating process of the cooking equipment. This specified heating process is the process from the first stage of heating until the second stage is reached. The first stage is used for temperature rise and pressure control, and the second stage is used for pressure holding control. The area value is the area value along the temperature rise line connecting the detected temperature of the specified heating process over time. The determination module 402 determines the working time of the second stage based on the difference between a set heating threshold and the area value. The control module 403 performs pressure holding control on the cooking equipment based on the working time.

[0106] In some embodiments, the acquisition module 401 is specifically used for:

[0107] In response to the start command of the cooking equipment, control the cooking equipment to operate in the first stage;

[0108] Temperature values ​​of the food inside the cooking equipment during a specified heating process are collected at set intervals.

[0109] Based on the set interval time and the temperature values ​​collected during the specified heating process, the area value corresponding to the specified heating process is calculated.

[0110] In some embodiments, the acquisition module 401 acquires temperature values ​​of the food in the cooking device during a specified heating process based on a set time interval, including:

[0111] If the pressure switch of the cooking device is opened during the process of collecting temperature values ​​at set intervals, it is determined that the cooking device has entered the second stage and obtains the temperature values ​​of each part of the specified heating process.

[0112] In some embodiments, the acquisition module 401 acquires temperature values ​​of the food in the cooking device during a specified heating process based on a set time interval, including:

[0113] During the process of collecting temperature values ​​at set intervals, if the current collected temperature of the cooking device is greater than or equal to the set pressure holding temperature, it is determined that the cooking device has entered the second stage and obtains the temperature values ​​of each part of the specified heating process.

[0114] In some embodiments, the determining module 402 is specifically used for:

[0115] Divide the difference between the set heating threshold and the area value by the set holding temperature to obtain the working time of the second stage; or,

[0116] The working time of the second stage is obtained by dividing the difference between the set heating threshold and the area value by the detection temperature at the last acquisition of the specified heating process.

[0117] In some embodiments, the control module 403 is further configured to:

[0118] A countdown timer is displayed based on the operating time to indicate the remaining operating time of the cooking equipment.

[0119] In some embodiments, the set heating threshold value ranges from 4.2 × 10⁻⁶. 4 -9×10 5 Seconds and degrees Celsius.

[0120] In some embodiments, the set interval duration ranges from 0.1 to 600 seconds.

[0121] In practical applications, the acquisition module 401, the determination module 402, and the control module 403 can be implemented by the processor of the cooking equipment. Of course, the processor needs to run the computer program in the memory to realize its functions.

[0122] It should be noted that the control device for the cooking equipment provided in the above embodiments is only illustrated by the division of the above-described program modules. In actual applications, the above processing can be assigned to different program modules as needed, that is, the internal structure of the device can be divided into different program modules to complete all or part of the processing described above. Furthermore, the control device for the cooking equipment provided in the above embodiments and the control method embodiments for the cooking equipment belong to the same concept, and their specific implementation process can be found in the method embodiments, which will not be repeated here.

[0123] Based on the hardware implementation of the above program modules, and in order to implement the method of the embodiments of this application, the embodiments of this application also provide a cooking device. Figure 5 Only an exemplary structure of the cooking device is shown, not the entire structure; it can be implemented as needed. Figure 5 The structure shown may be part or all of the structure.

[0124] like Figure 5 As shown, the cooking device 500 provided in this embodiment includes at least one processor 501, a memory 502, and a user interface 503. The various components in the cooking device 500 are coupled together via a bus system 504. It can be understood that the bus system 504 is used to implement communication between these components. In addition to a data bus, the bus system 504 also includes a power bus, a control bus, and a status signal bus. However, for clarity, in... Figure 5 The general designated all buses as Bus System 504.

[0125] like Figure 1 As shown, the cooking device in this embodiment of the application also includes: a pot body 101, a pot lid 102, an inner pot 103, a heating device 104, and a temperature sensor 105.

[0126] Here, the pot body 101 and the pot lid 102 form the shell of the cooking device. The inner cavity of the pot body 101 can be designed reasonably according to needs. For example, the pot body 101 can be designed as a cylinder to accommodate the inner pot 103. The pot lid 102 is used to cover the pot body 101. For example, the pot lid 102 can be hinged to the pot body 101 or designed separately from the pot body 101. A locking structure for locking and positioning is provided between the pot lid 102 and the pot body 101. In this way, after the pot lid 102 is closed on the pot body 101, the inner pot 103 can be sealed inside the pot body 101.

[0127] Here, the inner pot 103 is used to hold ingredients, such as grains like rice, black rice, red beans, black beans, and soybeans, or meats like pork, beef, and lamb. The inner pot 103 can be fixed inside the pot body 101 or designed to be separate from the pot body 101. For the separate design, the inner pot 103 can be removed from the pot body 101 and placed back into the pot body 101 after the corresponding ingredients have been placed inside.

[0128] Here, the heating device 104 is used to heat the inner pot 103 to cook the food inside. Exemplarily, the heating device 104 can be an electric heating wire or an electric heating plate that contacts the inner pot 103, and this embodiment of the application does not limit this.

[0129] Here, the temperature sensor 105 is used to detect the temperature of the food during the heating process. For example, a temperature sensor located at the bottom of the inner pot 103 and in contact with the outer surface of the inner pot 103 can reflect the temperature of the food during cooking based on the detected temperature on the outer surface of the inner pot 105. This temperature sensor can be a thermistor sensor or a thermocouple sensor, and this embodiment does not limit it.

[0130] It should be noted that the inner pot 103 can be made of a material with good thermal conductivity, so the temperature sensor does not need to be in direct contact with the food. The temperature of the food during cooking can be reflected based on the temperature of the outer surface of the inner pot 103. Furthermore, since the inner pot 103 is made of a material with good thermal conductivity, the heat generated by the heating device 104 can be quickly transferred to the food inside the inner pot 103. For example, the inner pot 103 can be made of stainless steel and / or aluminum.

[0131] It is understood that the processor 501 is connected to the heating device 104 and the temperature sensor 105 to receive the temperature detection signal generated by the temperature sensor 105 and control the operation of the heating device 104 based on the cooking program.

[0132] For example, the cooking device in this application embodiment also includes a pressure switch for pressure relief control to balance the pressure during the cooking process. After the pressure switch is opened, it can feed back an electrical signal to the processor 501, and the processor 501 can determine that the cooking device has entered the second stage based on the electrical signal.

[0133] The user interface 503 in this embodiment can be located on the control panel of the cooking device. For example, it may include, but is not limited to, at least one of the following: buttons, rotary switches, touch screens, displays, indicator lights, and buzzers.

[0134] The memory 502 in this embodiment is used to store various types of data to support the operation of the cooking equipment. Examples of such data include any computer programs used to operate on the cooking equipment.

[0135] The control method for cooking equipment disclosed in this application can be applied to or implemented by the processor 501. The processor 501 may be an integrated circuit chip with signal processing capabilities. During implementation, each step of the control method for cooking equipment can be completed by the integrated logic circuitry in the hardware of the processor 501 or by instructions in software form. The processor 501 can be a general-purpose processor, a digital signal processor (DSP), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. The processor 501 can implement or execute the methods, steps, and logic block diagrams disclosed in the embodiments of this application. The general-purpose processor can be a microprocessor or any conventional processor, etc. The steps of the method disclosed in the embodiments of this application can be directly manifested as execution by a hardware decoding processor, or execution by a combination of hardware and software modules in the decoding processor. The software modules can be located in a storage medium, specifically memory 502. The processor 501 reads information from memory 502 and, in conjunction with its hardware, completes the steps of the control method for cooking equipment provided in the embodiments of this application.

[0136] In an exemplary embodiment, the cooking device may be implemented by one or more application-specific integrated circuits (ASICs), DSPs, programmable logic devices (PLDs), complex programmable logic devices (CPLDs), field-programmable gate arrays (FPGAs), general-purpose processors, controllers, microcontrollers (MCUs), microprocessors, or other electronic components to perform the aforementioned method.

[0137] It is understood that memory 502 can be volatile memory or non-volatile memory, or both. Non-volatile memory can be read-only memory (ROM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), ferromagnetic random access memory (FRAM), flash memory, magnetic surface memory, optical disc, or compact disc read-only memory (CD-ROM); magnetic surface memory can be disk storage or magnetic tape storage. Volatile memory can be random access memory (RAM), which is used as an external cache. By way of example, but not limitation, many forms of RAM are available, such as Static Random Access Memory (SRAM), Synchronous Static Random Access Memory (SSRAM), Dynamic Random Access Memory (DRAM), Synchronous Dynamic Random Access Memory (SDRAM), Double Data Rate Synchronous Dynamic Random Access Memory (DDRSDRAM), Enhanced Synchronous Dynamic Random Access Memory (ESDRAM), SyncLink Dynamic Random Access Memory (SLDRAM), and Direct Rambus Random Access Memory (DRRAM).The memories described in the embodiments of this application are intended to include, but are not limited to, these and any other suitable types of memories.

[0138] In an exemplary embodiment, this application also provides a storage medium, namely a computer storage medium, specifically a computer-readable storage medium, such as a memory 502 that stores a computer program. This computer program can be executed by the processor 501 of the cooking device to complete the steps of the method described in this application embodiment. The computer-readable storage medium can be a ROM, PROM, EPROM, EEPROM, Flash Memory, magnetic surface memory, optical disc, or CD-ROM, etc.

[0139] It should be noted that terms such as "first" and "second" are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0140] In the embodiments of this application, unless otherwise explicitly specified and limited, "above" or "below" the second feature can include direct contact between the first and second features, or contact between the first and second features through another feature between them. Furthermore, "above," "over," and "on top" of the second feature includes the first feature being directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature includes the first feature being directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0141] Furthermore, the technical solutions described in the embodiments of this application can be combined arbitrarily without conflict.

[0142] The above description is merely a specific 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 controlling a cooking device, characterized in that, include: The area value corresponding to a specified heating process of the cooking equipment is obtained. The specified heating process is the process from heating in the first stage to reaching the second stage. The first stage is used for temperature rise and pressure control, and the second stage is used for pressure holding control. The area value is the area value on the heating line connecting the detected temperature of the specified heating process over time. The working time of the second stage is determined based on the difference between the set heating threshold and the area value; the set heating threshold represents the integral value of the working temperature and the duration of temperature action of the cooking equipment from the beginning of the first stage to the end of the second stage; the set heating threshold is determined before the cooking equipment leaves the factory. The cooking equipment is pressure-controlled based on the working duration; Wherein, obtaining the area value corresponding to a specified heating process of the cooking equipment includes: In response to the start command of the cooking device, the cooking device is controlled to operate in the first stage; Temperature values ​​of the food in the cooking equipment during the specified heating process are collected at set intervals. The area value corresponding to the specified heating process is obtained by multiplying and summing the set interval duration and the temperature values ​​collected during the specified heating process. The determination of the working duration of the second stage based on the difference between the set heating threshold and the area value includes: Divide the difference between the set heating threshold and the area value by the set pressure holding temperature to obtain the working time of the second stage; or, The working time of the second stage is obtained by dividing the difference between the set heating threshold and the area value by the detection temperature collected at the end of the specified heating process.

2. The method according to claim 1, characterized in that, The step of collecting temperature values ​​of the food inside the cooking device during the specified heating process at set intervals includes: If the pressure switch of the cooking device is opened during the process of collecting temperature values ​​at set intervals, it is determined that the cooking device has entered the second stage, and the temperature values ​​of the specified heating process are obtained.

3. The method according to claim 1, characterized in that, The step of collecting temperature values ​​of the food inside the cooking device during the specified heating process at set intervals includes: During the process of collecting temperature values ​​based on a set interval, if the current collected temperature of the cooking device is greater than or equal to the set pressure holding temperature, it is determined that the cooking device has entered the second stage, and the temperature values ​​of the specified heating process are obtained.

4. The method according to claim 1, characterized in that, The method further includes: A countdown display is generated based on the working time to indicate the remaining working time of the cooking equipment.

5. The method according to claim 1, characterized in that, The set heating threshold value ranges from 4.2 × 10⁻⁶. 4 -9×10 5 Seconds and degrees Celsius.

6. The method according to claim 1, characterized in that, The set interval duration ranges from 0.1 to 600 seconds.

7. A control device for a cooking appliance, characterized in that, include: The acquisition module is used to acquire the area value corresponding to a specified heating process of the cooking equipment. The specified heating process is the process from heating in the first stage to reaching the second stage. The first stage is used for temperature rise and pressure control, and the second stage is used for pressure holding control. The area value is the area value on the heating line connecting the detected temperature of the specified heating process over time. A determining module is used to determine the working duration of the second stage based on the difference between a set heating threshold and the area value; the set heating threshold represents the integral value of the working temperature and the duration of temperature action of the cooking device from the beginning of the first stage to the end of the second stage; the set heating threshold is determined before the cooking device leaves the factory. The control module is used to control the pressure of the cooking equipment based on the working time; Specifically, the acquisition module is used to: control the cooking device to operate in the first stage in response to the start command of the cooking device; and collect the temperature values ​​of the ingredients in the cooking device during the specified heating process based on a set interval. The area value corresponding to the specified heating process is obtained by multiplying and summing the set interval duration and the temperature values ​​collected during the specified heating process. The determining module is specifically used to: divide the difference between the set heating threshold and the area value by the set pressure holding temperature to obtain the working time of the second stage; or, divide the difference between the set heating threshold and the area value by the detection temperature collected at the end of the specified heating process to obtain the working time of the second stage.

8. A cooking device, characterized in that, The cooking device includes: a processor and a memory for storing computer programs capable of running on the processor, wherein, The processor, when running a computer program, performs the steps of the method according to any one of claims 1 to 6.

9. The cooking apparatus according to claim 8, characterized in that, The cooking equipment also includes: The inner pot is used to hold the ingredients; A heating device, connected to the processor, is used to heat the food in the inner pot; A temperature sensor, connected to the processor, is used to detect the temperature of the food during the heating process and transmit the temperature value to the processor.

10. A storage medium storing a computer program, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 6.

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