Heating temperature calibration method, heating method, model and readable storage medium

Abstract

The invention discloses a heating temperature calibration method, a heating method, a model and a readable storage medium. The method comprises the following steps: determining an effective temperature critical value T0 of a heated body, and then placing the heated body in a heating system for calibration heating. During the calibration heating process, the temperature of a heat-conducting medium in contact with the heated body is monitored in real time, and the start time t1 is recorded. Then, the heated body is heated by the heating system, and the temperature T of the heated body is recorded in real time. It is suggested to mark the acquired real-time temperature T of the heated body with the time as the horizontal coordinate and the temperature as the vertical coordinate, and form a curve Q about the change of temperature with time and the starting point of which is the coordinate point (t1, T0); calculating the area H of a plane image enclosed by the curve Q from t1 to t2 and the horizontal line of T0, and dividing the area H by the mass of a standard heated body as the temperature H of the heated body under the standard mass for calibration.

Description

Technical Field

[0001] The present invention belongs to the technical field of heating treatment, and in particular relates to a heating temperature calibration method, a heating method, a model and a readable storage medium. Background Art

[0002] The emergence of fire enabled humans to invent and gradually master cooking techniques, thus transitioning from raw food to cooked food. At the same time, ancient Chinese continued to use the method of heating food to process Chinese medicinal materials, and derived Chinese medicinal preparation techniques such as frying, roasting, calcining, and scalding, which promoted the progress of Chinese civilization. The "fire" in the term "fire" means heating, and "hou" represents time. There is a saying that "five days is one hou". According to traditional concepts, fire refers to "the size of the fire used and the length of the heating time", that is, the degree of heating of the material. Firepower and fire are both different and related. Firepower refers to the size, strength or temperature of the fire, and fire is a comprehensive reflection of firepower and time.

[0003] In daily life, different ingredients require different degrees of heating when cooking, which requires controlling the heat and heating time to achieve different food flavors; Chinese medicine preparation such as boiling, frying, calcining, steaming, etc. requires different amounts of heat and different durations of action, thereby achieving the effect of reducing toxicity and increasing efficacy and changing medicinal properties; metallurgical technology studies the melting point, hardness, ductility, etc. of metals by controlling the heat, and through the control of the heat, the metal becomes softer and easier to process, thereby producing better quality metal products.

[0004] Most modern scholars believe that the heat is the cumulative effect of the processing time under certain temperature conditions, including the size of the heating fire, the heating time, and the overall changes of the medicine inside and outside during the heating process. The grasp and judgment of the "heat" is largely based on the operator's sensory detection and experience, and is arbitrary due to various human factors. There is a big gap with the modern precision requirements. The quantitative research on the correlation evaluation index of "heat" is a common problem that needs to be solved urgently. In particular, for heating the same heated object in different heating environments and heating conditions, if you want to obtain the same heating effect, you can't find the correlation. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the present invention provides a heating temperature calibration method, a heating method, a model and a readable storage medium. Through calibration and the heating method guided by the calibration, it is possible to provide guidance effects for different heating systems and heating conditions and for the same heated object, thereby obtaining a more standard optimal heating effect.

[0006] The technical solution adopted by the present invention is:

[0007] In a first aspect, the present invention provides a heating temperature calibration method for calibrating parameters of a heated object in different heating systems to obtain the same heating effect.

[0008] First, prepare the test heating system and the corresponding standard heated object, record the mass of the heated object, and then determine the effective temperature critical value T of the heated object. 0 , and then place the heated object in the heating system for calibration heating;

[0009] During the calibration heating process, the temperature of the heated object is monitored in real time, and the time t when the effective temperature critical value T0 is reached is recorded. 1 , and then continue to heat the heated object through the heating system, and record the temperature T of the heated object in real time;

[0010] It is recommended to mark the obtained real-time temperature T of the heated body with time as the horizontal axis and temperature as the vertical axis, and form a line about the temperature change over time with the starting point (t 1 , T 0 ) The curve Q of the coordinate points;

[0011] When the heated object reaches the set optimal heating effect, record the time t 2 , then calculate from t 1 to 2 The curve between Q and T 0 The area H of the plane image enclosed by the horizontal lines is divided by the mass of the standard heated object and the fire intensity of the heating system to calibrate the fire degree H under the standard mass of the heated object.

[0012] In combination with the first aspect, the present invention provides a first implementation manner of the first aspect. When calibrating the heating, at least several independent heated bodies are added to the heating system. When determining the heating effect of the heated body, the temperature range of the heated body when the best heating effect occurs is first determined. Within this temperature range, an independent heated body is continuously taken out and cut into pieces, and the heating effect is judged by checking the internal state.

[0013] In combination with the first aspect, the present invention provides a second implementation of the first aspect, wherein the heating system is a water area heating system, the heat transfer medium is pure water, and during the calibration heating process, the temperature of the heat transfer medium is detected by a temperature sensor close to the surface of the heated body and in contact with the pure water to reflect the temperature T of the heated body.

[0014] In combination with the first aspect, the present invention provides a third implementation of the first aspect, wherein the heating system is a frying pan with a heat source, and during the heating process, the temperature T of the heated body is directly detected by a temperature sensor.

[0015] In combination with the first aspect, the present invention provides a fourth implementation of the first aspect, wherein the effective temperature critical value T of the heated body is 0 During the pretreatment process, the heated object is continuously heated and the state of the heated object is observed in real time. The lowest temperature when the heated object changes state is taken as the effective temperature critical value T 0 .

[0016] Among them, the state change of the heated object is protein denaturation.

[0017] In combination with the first aspect, the present invention provides a fifth implementation of the first aspect, wherein the calculation formula of the heat degree H is as follows:

[0018]

[0019] in, is the expression of the curve Q in the coordinate axis, h is the fire intensity of the heating system, a is the 0 a is the time when a is the best heating effect.

[0020] In a second aspect, the present invention further provides a heating method according to heat degree calibration, wherein the heating heat degree calibration method described above is used to calibrate the heated object to obtain the heat degree H value for the best heating effect;

[0021] Then, the same heated object is heated in another heating system. After determining the total mass of the heated object in a single heating, the product H with the heat degree H is obtained by the ratio of the total mass to the unit mass. 0 , with the product H 0 For reference;

[0022] Place the heated object into another heating system and record the initial temperature T of the heated object. 0 and the initial time t 1 , and then after heating begins, the current time node t is calculated continuously 1 The curve Q and T 0 The plane image area enclosed by the horizontal lines of 0 Stop heating when the difference is less than 5%.

[0023] In combination with the second aspect, the present invention provides a first implementation of the second aspect, by using software in a computer program that realizes the integral calculation of the area of ​​a plane image to calculate the curve Q and T in real time 0 The plane image area enclosed by the horizontal lines.

[0024] In a third aspect, the present invention also provides a model for inputting parameters to automatically implement the above-mentioned heating method guidance based on the heat degree calibration.

[0025] In a fourth aspect, the present invention further provides a readable storage medium having a computer program stored thereon, which implements the method described above when executed by a processor.

[0026] It should be noted that the concept of heat degree is a relatively broad calibration process for the total amount of heat change during the heating process of a substance. The increase or decrease in the temperature of an object itself is caused by the transfer of its own heat. When an object is regarded as an independent structure, the increase or decrease in the temperature of the structure is related to the external input / output heat, and the heat degree is a value that reflects the heat transfer.

[0027] In other words, to determine the best heating effect for each object, we need to determine the total amount of heat absorbed / released by the object in an optimal state. However, due to the differences in heating systems, it is impossible to determine the heat input / output value in the external system each time, or the cost of determination is high, which is not conducive to low-cost reproduction.

[0028] Therefore, the index of fire degree proposed in the present invention, the area enclosed by the temperature change curve between two time nodes and the horizontal line in the temperature-time coordinate axis, does have a specific physical meaning. The area represents the heat absorbed or released by the substance during this time interval.

[0029] The critical temperature refers to the calibration value when the heated body undergoes an effective heating process. If the starting temperature is lower than this temperature, it will take at least a certain amount of time to heat the external heat-conducting medium to the corresponding temperature before it can play an effective role. Otherwise, the heating state of the heated body cannot be changed even if the time is increased infinitely.

[0030] The heating principle is explained by the formula, where the heat change: the calculation of the area is actually the integration of the temperature change curve, which is mathematically equivalent to the calculation of the heat change. For a specific substance, its heat change Q can be expressed as:

[0031]

[0032] in m is the mass of the substance, c is the specific heat capacity of the substance, dT is a small change in temperature. t Taking this into account, and assuming m and c are constants, then the above integral can be written as:

[0033]

[0034] Graphically, this integral corresponds to the area under the curve. This area represents the energy transferred between the substance and the outside world during the time interval considered. If the area is above the time axis, it means that the substance has absorbed heat; if it is below the time axis, it means that the substance has released heat.

[0035] The beneficial effects of the present invention are:

[0036] (1) The present invention proposes an effective temperature critical value (T 0 ) concept, that is, when the temperature of the heated substance is higher than the critical temperature value, the heating process is considered to be effective, and the properties of the heated substance can be changed (from raw to cooked) through continuous heating; when the temperature is lower than the critical temperature value, even if the heating time tends to infinity, the heated substance cannot reach the desired temperature state (doneness);

[0037] (2) According to the technical content of the present invention, it is possible to establish a standard temperature for the heating process of a specific product in various fields that require heating, such as cooking, pharmaceuticals, and metallurgy. Furthermore, based on the standard temperature, the heating end time of the product can be predicted or determined through real-time temperature measurement technology, thereby achieving precise control of the temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 It is a coordinate diagram of the area for calculating the fire degree H in the method of the embodiment of the present invention;

[0039] Figure 2 This is a cross-sectional view of an egg at 3 minutes when the best heating effect is determined during the calibration process in the embodiment of the present invention;

[0040] Figure 3 This is a cross-sectional view of an egg at 4 minutes when the best heating effect is determined during the calibration process in the embodiment of the present invention;

[0041] Figure 4 This is a cross-sectional view of an egg at 5 minutes when the best heating effect is determined during the calibration process in the embodiment of the present invention;

[0042] Figure 5 This is a cross-sectional view of an egg at 6 minutes when the best heating effect is determined during the calibration process in the embodiment of the present invention;

[0043] Figure 6 It is a parameter curve schematic diagram of heating the soft-boiled eggs in a water bath with a heating degree of less than 30 degrees at the starting temperature in an embodiment of the present invention;

[0044] Figure 7 It is a schematic diagram of parameter curves of heating the soft-boiled eggs in a water bath at a starting temperature of 60 degrees in an embodiment of the present invention;

[0045] Figure 8It is a schematic diagram of a parameter curve of heating a soft-boiled egg in a water bath at a starting temperature of 90 degrees in an embodiment of the present invention;

[0046] Fig. 9 This is a cross-sectional view of an egg in an optimal state of heating a soft-boiled egg in a water bath at a starting temperature of less than 30 degrees according to an embodiment of the present invention;

[0047] Fig.10 This is a cross-sectional view of an egg in an optimal state of heating a soft-boiled egg in a water bath at a starting temperature of 60 degrees according to an embodiment of the present invention;

[0048] Fig.11 This is a cross-sectional view of an egg in an optimal state of heating a soft-boiled egg in a water bath at a starting temperature of 90 degrees in an embodiment of the present invention. DETAILED DESCRIPTION

[0049] The present invention will be further explained below in conjunction with the accompanying drawings and specific embodiments.

[0050] Embodiment 1:

[0051] This embodiment discloses a method for calibrating heat degree, which is mainly aimed at calibrating the heating rules of the same type of objects in different heating environments and conditions when heating the objects, so as to obtain guidance to achieve the same or similar heating effects through parameter adjustment.

[0052] The heating process of a substance is the heat transfer process, but this process is limited to the heat source with higher heat continuously transferring heat to the heated object through the heat-conducting medium. If you want to clarify the heating effect of the heated object, that is, the different changes in heating state brought about by different substances, you can obtain it through vision, detection, etc., but generally for the same type of heated object, its own temperature condition for the change in heating state is a fixed value. Therefore, a T is preset. 0 , that is, the heated body reaches the T 0 When , the state begins to change, which is the critical temperature value of the state change.

[0053] Since the heating system may not be fixed, if the heating effect of the same heated object is to be reproduced for different heating systems, the heating conditions must be consistent. For the above-mentioned heat transfer principle, that is, the output power of the heat source, the thermal conductivity of the heat-conducting medium, and the heating time. However, for different types of heating processes that may exist in the heating system, the output power and heat-conducting medium are different, and the amount of heat transferred to the heated object per unit time is also different. Excessive restrictions on the consistency of the heating conditions make the reproduction process costly.

[0054] A heat degree calibration method disclosed in this embodiment is intended for different heating systems, without limiting the heating power and the type of heat transfer medium, and only needs to pay attention to the temperature change. The specific steps are as follows:

[0055] First, prepare a heating system for calibration, then determine a standard heated object, and then determine the conditions for the best heating effect of the heated object, put it into the heating system, and use the heating system to determine the T of the heated object. 0 , that is, the critical temperature value at which the state begins to change.

[0056] Then, a heated object of a certain mass is weighed and calibrated heating is performed in the heating system. During the calibration heating process, the temperature of the heated object of the heating system needs to be monitored. However, since it may be inconvenient to measure the temperature of the heated object in actual operation, the temperature T of the heated object can be reflected by detecting the temperature of the heat-conducting medium during implementation. If there is a large amount of heat-conducting medium, which causes a certain temperature difference in the body, the temperature of the heat-conducting medium close to the surface area of ​​the heated object is monitored.

[0057] Start calibrated heating and record the time t when heating starts 1 , and continuously record the temperature T of the heat-conducting medium during heating. If T exceeds T 0 When the temperature of the heated object is reached, the state of the heated object is checked continuously until the best heating effect is achieved, and the temperature of the heat transfer medium and the time t are recorded. 2 .

[0058] Then, a coordinate system is established with time as the horizontal axis and temperature as the vertical axis, and then a line is drawn in the first quadrant from t 1 to 2 The temperature values ​​within this period, that is, the point fitting line of all temperature values ​​in the first quadrant forms a temperature rise curve Q.

[0059] Then in the coordinate system, pass through T 0 The horizontal line, curve Q and the line through t 2 The vertical line of the plane image is used as the boundary to enclose the plane image, and the area of ​​the plane image is calculated. Then, the ratio of the area to the mass of the heated object is used as the heat degree H per unit mass of the heated object. With the heat degree H as a reference, heating guidance can be formed for the same heated object of different masses.

[0060] Furthermore, the heating system includes multiple methods. In this embodiment, a heating system using a water bath heating method is used for calibration, wherein the heat source is an electric heating tube and the heat transfer medium is pure water.

[0061] In other heating systems, including common heating cookware such as gas stove frying pans, and other cookware such as steamers, even different heating systems can also be used for heating guidance through the heat degree H obtained by the calibration method in this embodiment.

[0062] It should also be noted that when calibrating heating, it is necessary to add at least several independent heated objects to the heating system. When determining the heating effect of the heated object, the temperature range of the heat transfer medium when the heated object has the best heating effect is first determined, that is, the temperature of the heat transfer medium at this time is higher than T 0 Within this temperature range, take out the independent heated bodies one by one, cut them apart, and judge the heating effect by checking the internal state.

[0063] The critical value of the effective temperature of the heated body is T 0 During the pretreatment process, the heated object is continuously heated and the state of the heated object is observed in real time. The temperature when the heated object changes state is taken as the effective temperature critical value T 0 .

[0064] Furthermore, the present embodiment also provides a heating method based on heat degree calibration, which is a method for guiding heating using the heat degree H obtained by the above calibration method.

[0065] Heat the same heated object in another heating system. After determining the total mass of the heated object in a single heating, the product H with the heat degree H is obtained by the ratio of the total mass to the unit mass. 0 , with the product H 0 For reference;

[0066] Place the heated object into another heating system and record the initial temperature T of the heat transfer medium. 0 and the initial time t 1 , and then after heating begins, the current time node t is calculated continuously 1 The curve Q and T 0 The plane image area enclosed by the horizontal lines of 0 Stop heating when the difference is less than 5%.

[0067] Reference Figure 1 , where an effective temperature critical value (T 0 ), that is, when the temperature of the heated material is higher than the critical temperature value, the heating process is considered to be effective, and the properties of the heated material can be changed (from raw to cooked) through continuous heating; when the temperature is lower than the critical temperature value, even if the heating time tends to infinity, the heated material cannot reach the desired temperature state (doneness).

[0068] During the continuous heating process, when the temperature of the heated material is higher than the critical temperature (T 0 ) and record the time t 1 Then, the temperature (T) is recorded in real time as a function of time (t). When the heating reaches the predetermined level and stops (i.e., t 2 ), with the horizontal axis x as time and the vertical axis y as temperature, draw the "temperature-time" curve y=f(x).

[0069] In the above graph, the curves y=f(x) and y=T 0 , x = t 1 , x = t 2 The area H of the figure enclosed by these three straight lines is the degree of heat, which represents the amount of heat accumulation required for the corresponding substance to reach the corresponding degree of heat (doneness) under heating conditions.

[0070] When a specific substance reaches the specified degree of heat through heating, and the degree of heat (H) is calculated according to the process described above, the degree of heat parameter H is fixed. That is, within a certain range, if the heating temperature is changed, the heated substance can reach the same degree of heat by real-time monitoring and calculating the degree of heat value Hx and comparing it with the known H. When Hx=H, the heating can be stopped and the degree of heat can reach the specified degree.

[0071] Furthermore, this embodiment is described using boiled eggs, wherein the best heating effect for eggs is to reach a soft-boiled egg state, which is different from a fully cooked state in that there is a partially fluid substance in an inner yellow area, while the white egg white portion also retains a flowing state and has not completely turned into a gelatinous state.

[0072] Test steps

[0073] 1. Determine the critical value of egg protein denaturation temperature T 0

[0074] Boil one egg (the eggs are from the same batch and are of relatively consistent size) in a water bath at a constant temperature (calibrated accurately with a thermometer) of 56, 57, 58, 59, 60, 61, 62, or 63 degrees Celsius for 30 minutes each. Open the eggs and observe to determine the lowest temperature T at which egg protein can be denatured. 0 =58℃.

[0075] 2. Determination of the process for making soft-boiled eggs in boiling water

[0076] Put 6 eggs in cold water, set the induction cooker to heat, and turn on the temperature sensor to record the water temperature change. Record the time (accurate to seconds). Starting from the 2nd minute after the water boils, take out an egg every minute and immediately put it in cold water. Finally, open the egg and determine the best soft-boiled egg process is the 4th minute after the water boils.

[0077] Reference Figure 2-Figure 5 The figure shows the internal state of the egg after being cut at different time stages. It can be seen that Figure 2 and Figure 3 The state closest to a soft-boiled egg.

[0078] 3. Determination of the cooking temperature (H) of soft-boiled eggs

[0079] Reference Figure 6 In this embodiment, data analysis was performed using EXCEL and Photoshop to determine the degree of soft-boiled egg cooking. In terms of pixels, H=9597.

[0080] 4. Verification of soft-boiled eggs cooked at different temperatures

[0081] (1) Use a water bath to boil eggs. The temperature sensor records the change of 58°C water as the heating time increases (accurate to seconds). After 21 minutes, take an egg every minute, open it and observe the shape of the egg. It is found that the egg at the 27th minute is closest to the standard of soft-boiled eggs. Figure 7 , data analysis was carried out through EXCEL and Photoshop, and it was found that the temperature parameter H=9246 at the 27th minute.

[0082] (2) Use a water bath to boil eggs, set the constant temperature to 90°C (actually there is variation), and use a temperature sensor to record the change in water temperature over time (accurate to seconds). After 6 minutes, take an egg every 30 seconds, open it and observe the shape of the egg. It is found that the egg at 7 and a half minutes is closest to the standard for soft-boiled eggs. Figure 8 , through EXCEL and Photoshop, we conducted data analysis and found that the temperature parameter H=9430 at the 7th and a half minute.

[0083] Reference Figure 9-11 , compared with the effects of boiling eggs in boiling water for 3 minutes, conventional water bath heating for 27 minutes, and water bath at 90℃ for 7 minutes and 30 seconds, the degree of "softness" is basically the same. Further analysis of the heat parameters is 9597, 9246, and 9430, respectively, with an RSD value of 1.86%, high concentration and good reproducibility.

[0084] In the above implementations, simple EXCEL and Photoshop are used to draw charts and calculate the area of ​​plane figures.

[0085] In other embodiments, the curves Q and T can be calculated in real time by using software in a computer program that realizes the integral calculation of the area of ​​a plane image. 0 The area of ​​the plane image enclosed by the horizontal lines, such as software such as MATLAB and CAD that can perform integration operations.

[0086] Furthermore, this embodiment also provides a calculation formula for the degree of heat and a verification description, which are as follows:

[0087] First, for Figure 1 , the area S is expressed by calculus:

[0088]

[0089] The size of area S is related to both the temperature change and mass of the heated object, and the temperature change is related to the power (power) of the heating system. For a unit mass of heated objects to achieve uniform heat in different heating systems, the required temperature accumulation is equal. This can be expressed by dividing the area S by the heat (h) of the heating system and the mass (m) of the heated object, i.e. the concept of heat degree (H), and the expression is:

[0090]

[0091] According to

[0092]

[0093] get

[0094]

[0095] Among them, the concept of firepower is as follows:

[0096]

[0097] in, t is the heating time in seconds; m is the mass of the solution in kg, is the rated temperature rise of the solution, in °C.

[0098] The argumentation process is as follows:

[0099] 1. Under ideal conditions, assuming that in the same heating system, the fire intensity remains unchanged, 1kg and 20kg of pure water are heated from 0℃ to 100℃ respectively, without considering heat loss and change in specific heat of water. If it takes 5 minutes to heat 1kg of pure water to 100℃, it takes 100 minutes to heat 20kg of pure water to 100℃.

[0100] Calculate the temperature required to heat pure water to 100°C under two heating conditions. The results are as follows:

[0101] (1) 1 kg of pure water is heated from 0°C to 100°C

[0102] H 1 = =5000

[0103] (2) 20 kg of pure water is heated from 0°C to 100°C

[0104] H 2 = =5000

[0105] The results show that H 1 =H 2 , which proves that pure water of different qualities can reach the same temperature (boiling) under the same heating conditions, even if the time used is different, the required temperature is equal.

[0106] Under ideal conditions, assuming that in the same heating system, 5 kg of pure water is heated from 0 ° C to 100 ° C at a fire intensity of 1.2 s / (kg·℃) and 0.6 s / (kg·℃) respectively, without considering heat loss and change in specific heat of water. If it takes 10 minutes to heat to 100 ° C at 1.2 s / (kg·℃), it takes 5 minutes to heat to 100 ° C at 0.6 s / (kg·℃).

[0107] Then calculate the temperature required to heat pure water to 100°C under the two heating conditions, and the results are as follows:

[0108] (1) Fire intensity 1.2 s / (kg·℃), heating from 0℃ to 100℃

[0109] H 3 = =5000

[0110] (2) Fire intensity 0.6 s / (kg·℃), heating from 0℃ to 100℃

[0111] H 4 = =5000

[0112] The results show that H 3 =H 4, which proves that the same mass of pure water, under different heating conditions, needs to reach the same temperature (boiling), even if the time used is different, but the required temperature is equal.

[0113] 3. Combining the above results, we can see that H 1 =H 2 =H 3 =H 4 =5000, which further proves that pure water of different qualities, under different heating conditions, needs to reach the same temperature (boiling), even if the time used is different, but the required temperature is equal.

[0114] At the same time, this embodiment also discloses a model for automatically implementing a heating method guidance based on the heat degree calibration by inputting parameters.

[0115] Also disclosed is a readable storage medium on which a computer program is stored. When the program is executed by a processor, the method described above is implemented.

[0116] The heating method disclosed in this embodiment can be applied to the preparation of Chinese herbal medicine slices, and can also be applied to the heating calibration of cooking, that is, the catering organization determines the best heating scheme for each menu item, and then provides it to the customer, who then cooks it at home to obtain the best effect close to that of the catering organization. Or it can be provided to the franchisees of the catering organization, so as to avoid the difference in the flavor of the dishes cooked after changing the heating system.

[0117] The present invention is not limited to the above optional implementations, and anyone can derive other various forms of products under the enlightenment of the present invention. The above specific implementations should not be understood as limiting the scope of protection of the present invention. The scope of protection of the present invention should be based on the definition in the claims, and the description can be used to interpret the claims.

Claims

1. A heating method calibrated according to the degree of heat, used for calibrating the parameters of the heated object in different heating systems to obtain the same heating effect, characterized in that: First, prepare a test heating system and a corresponding standard heated object, record the mass of the heated object, and then determine the effective temperature critical value T0 of the heated object, and then place the heated object in the heating system for calibration heating; the effective temperature critical value T0 of the heated object is obtained by continuously heating the heated object during the pretreatment process and observing the state of the heated object in real time, and the lowest temperature when the heated object changes state is taken as the effective temperature critical value T0; During the calibration heating process, the temperature of the heated object is monitored in real time, the starting time t1 is recorded, and then the heated object is heated by the heating system, and the temperature T of the heated object is recorded in real time; It is recommended to mark the acquired real-time temperature T of the heated body with time as the horizontal axis and temperature as the vertical axis, and form a curve Q about the change of temperature over time with the starting point being the coordinate point (t1, T0); When the heated object reaches the set optimal heating effect, the time t2 is recorded, and then the area H of the plane image enclosed by the curve Q from t1 to t2 and the horizontal line of T0 is calculated, and the area H is divided by the mass of the standard heated object to be calibrated as the heating degree H under the standard mass of the heated object; Then, the same heated object is heated in another heating system. After the total mass of the heated object in a single heating is determined, the product H0 with the heat degree H is obtained by the ratio of the total mass to the unit mass, and the product H0 is used as a reference; The heated object is placed in another heating system, and the initial temperature T0 and initial time t1 of the heated object are recorded. Then, after heating begins, the plane image area enclosed by the curve Q drawn at the current time node t1 and the horizontal line of T0 is continuously calculated. When the difference between the plane image area and the determined product H0 is less than 5%, the heating is stopped.

2. A heating method according to claim 1, characterized in that: When calibrating the heating, at least several independent heated objects are added to the heating system. When determining the heating effect of the heated object, first determine the temperature range of the heated object when the best heating effect is achieved. Within this temperature range, continuously take out an independent heated object and cut it into pieces, and then judge the heating effect by checking the internal state.

3. A heating method according to claim 1, characterized in that: The heating system is a water area heating system, the heat transfer medium is pure water, and during the calibration heating process, the temperature of the heat transfer medium is detected by a temperature sensor close to the surface of the heated body and in contact with the pure water to reflect the temperature T of the heated body.

4. A heating method according to claim 1, characterized in that: The heating system is a frying pan with a heat source. During the heating process, the temperature T of the heated body is directly detected by a temperature sensor.

5. The heating method according to claim 1, characterized in that: The calculation formula of the fire degree H is as follows: in, is the expression of the curve Q in the coordinate axis, h is the fire power of the heating system, is the mass of the heated body.

6. A heating method according to claim 1, characterized in that: The plane image area enclosed by the curve Q and the horizontal line of T0 is calculated in real time by utilizing the software for calculating the plane image integral area in the computer program.

7. A computer model of a heating method calibrated according to the degree of heat, characterized in that: Used to input parameters to automatically implement a heating method calibrated according to the degree of heat as described in claim 5 or 6.

8. A readable storage medium having a computer program stored thereon, characterized in that: When the program is executed by a processor, a heating method calibrated according to the degree of heat as described in claim 5 or 6 is implemented.

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