Self-adaptive microwave oven temperature control method based on specific heat capacity characteristics

Abstract

The invention discloses a self-adaptive microwave oven temperature control method based on specific heat capacity characteristics, and relates to the technical field of intelligent household appliances. In the heating process, the surface temperature of the food in the heating process is collected in real time through a non-contact temperature sensor, and the initial temperature and temperature changes at different time points are recorded respectively. The heating quantity of the food is judged by analyzing the temperature change condition within 30 seconds, and the temperature change rate and the specific value are calculated according to the temperature data of each time point in the heating process, so that the residual heating time is accurately estimated. By compensating the intermediate calibration temperature, the accuracy of the estimation of the heating time is further improved, the food can be heated to a preset temperature range, the method adapts to the difference of different microwave oven types, and the temperature measurement error is reduced. According to the invention, the types and sizes of the food materials can be identified by combining the temperature data acquired by the non-contact sensor with an adaptive control method, so that the heating time is determined, the cooking effect is optimized, and the user experience is improved.

Description

Technical Field

[0001] The invention relates to the technical field of microwave cooking, and in particular to a self-adaptive microwave oven temperature control method based on specific heat capacity characteristics. Background Art

[0002] Compared with traditional cooking methods, microwave ovens heat faster, can retain the nutrients in food to the greatest extent, and can achieve a relatively uniform heating effect. Existing microwave ovens usually have a non-contact temperature sensor in the oven cavity to facilitate real-time measurement of the temperature in the oven cavity during the microwave heating process. However, the use of non-contact temperature sensors to measure temperature may cause deviations in temperature measurement because the water vapor emitted from the irradiation position will change the radiation characteristics of the target food surface; non-contact temperature sensors irradiate fixed positions and cannot accurately measure the overall temperature distribution of the object, but can only obtain an estimate of the irradiation temperature; the irradiation position of non-contact temperature sensors is affected by the material, shape and surface state of the container. Therefore, the temperature control algorithm that relies on the temperature measurement results of non-contact sensors has poor control effect when heating food, and there are many difficulties in intelligently identifying the amount and type of food. So far, there is no very effective intelligent temperature control method.

[0003] The development of adaptive algorithms began in the mid-20th century, and was initially used to solve complex control problems in engineering and military fields. With the advancement of computing technology, these algorithms were gradually introduced into the field of household appliances, especially in microwave oven heating control, aiming to improve heating efficiency and food quality.

[0004] In the application field, adaptive algorithms can monitor and analyze the temperature changes of food in real time during the food heating process, which is particularly important for dealing with the nonlinear heating characteristics of ingredients and the differences between different microwave oven models. Traditional heating control methods usually rely on fixed time or power settings and cannot be dynamically adjusted to adapt to different ingredients and heating conditions. Although this method is simple and easy to implement, it often leads to inconsistent heating effects, especially when dealing with diverse foods.

[0005] In contrast, the adaptive algorithm can more accurately control the heating process by collecting temperature data in real time and dynamically adjusting the heating time. Its main advantage is that it can adapt to the differences between different microwave oven models and changes in ingredients, providing a more consistent heating effect. However, this algorithm also has certain implementation complexity and cost challenges, requiring high-precision temperature sensors and real-time data processing capabilities. Nevertheless, it is significantly better than the traditional fixed-time control method in improving the accuracy and adaptability of the heating effect.

[0006] Patent CN 108506975A proposes a microwave oven heating temperature control method, which uses the difference between the preset temperature and the real-time temperature of the cooking food to determine the range of the difference, and the microwave generating device performs microwave heating on the food according to the numerical range of the difference. The larger the difference, the greater the corresponding heating power. This method belongs to a kind of adaptive control algorithm, which can perform adaptive heating according to the actual temperature difference, but this method is too dependent on the temperature measurement results of the non-contact sensor, and it is difficult to meet the requirements of non-variable power microwave oven heating.

[0007] Patent CN 111237823B proposes a microwave oven temperature control method based on variable power heating, which uses different powers to heat the same food to obtain the microwave characteristic diagram of the food, and determines the type and volume of the food by comparing the microwave characteristic diagrams of the food under different powers. This method solves the problem of determining the type and volume of the food, but does not solve the problem of accurate temperature control of non-contact, non-variable power microwave ovens.

[0008] In order to solve the above problems, the present invention proposes an adaptive microwave oven temperature control method based on specific heat capacity characteristics. Summary of the invention

[0009] The purpose of the present invention is to provide an adaptive microwave oven temperature control method based on specific heat capacity characteristics to solve the problems raised in the background technology:

[0010] Traditional heating control methods rely on the temperature measurement results of the built-in sensors in microwave ovens. However, due to sensor errors and installation errors, the accuracy of heating control is difficult to guarantee and cannot be dynamically adjusted to adapt to different ingredients and heating conditions. Existing adaptive algorithms have certain implementation complexity and cost challenges, and require high-precision temperature sensors and real-time data processing capabilities.

[0011] In order to achieve the above object, the present invention adopts the following technical solutions:

[0012] An adaptive microwave oven temperature control method based on specific heat capacity characteristics comprises the following steps:

[0013] S1: Use a non-contact temperature sensor to record the temperature change data of the food at different time points during the microwave heating process in real time, including the initial temperature and the temperature value at the time point;

[0014] S2: Calculate the temperature change rate within the time intervals of different time points, and use the temperature change rate within 30 seconds to determine the heating amount of the food;

[0015] S3: Calculate the temperature change ratio at each time point to evaluate the heating characteristics of the food;

[0016] S4: According to the heating characteristics of different portions, a preset calculation model is used to calculate the remaining heating time and the heating time is adjusted accordingly.

[0017] Preferably, the ingredients include liquid, rice, bento, meat, leafy vegetables and root vegetables.

[0018] Preferably, the temperature change rate α in S2 is calculated as follows:

[0019]

[0020] Where ΔT is t i Temperature change value within seconds; and are t i seconds and the corresponding temperature value when heating starts;

[0021] The temperature change rate α within 30 seconds is calculated based on the above formula. When α≥1.7, the food portion is judged to be one portion; otherwise, it is judged to be two portions.

[0022] Preferably, in S3, the temperature change value between adjacent time points is first calculated:

[0023]

[0024] Where, ΔT 1 is the temperature change between the i-th time point and the i+1-th time point; ΔT 2 is the temperature change between the i+1th time point and the i+2th time point;

[0025] Further calculate the temperature change ratio:

[0026]

[0027] Among them, β is the temperature change ratio.

[0028] Preferably, the S4 is specifically as follows:

[0029] S4.1: Calculate the temperature change rate and temperature change ratio from the initial stage to a specific time point;

[0030] S4.2: Use the calculated rate of temperature change and ratio of temperature change to predict the remaining heating time;

[0031] S4.3: Compensate with actual heating data to correct the estimated results.

[0032] Preferably, the S4.2 is as follows:

[0033] According to the calculated temperature change rate and ratio, combined with the preset remaining time calculation model, the remaining time is predicted:

[0034] When α≥1.7, use the formula Predict the remaining time, where t estimate_left_time1 represents the predicted remaining time when α≥1.7; represents the real-time temperature collected by the temperature sensor on the microwave oven at the i-th moment when α≥1.7;

[0035] When α<1.7, use the formula Predict the remaining time, where t estimate_left_time2 represents the predicted remaining time when α<1.7; It represents the real-time temperature collected by the temperature sensor on the microwave oven at the i-th moment when α<1.7.

[0036] Preferably, in S4.3, compensation is performed by compensating the intermediate calibration temperature corresponding to different temperature change rates α, as follows:

[0037] When α≥1.7, the intermediate calibration temperature at this time is The compensation time is Among them, t award_time1 represents the predicted remaining time when α≥1.7;

[0038] When α<1.7, the intermediate calibration temperature is The compensation time is Among them, t award_time2 represents the predicted remaining time when α≥1.7;

[0039] The final heating time is t left_time =t estimate_left_time +t award_time , where t estimate_left_time is the final predicted remaining time; t award_time For the final compensation time.

[0040] Compared with the prior art, the present invention provides an adaptive microwave oven temperature control method based on specific heat capacity characteristics, which has the following beneficial effects:

[0041] The present invention monitors and analyzes the temperature change rate of the food during the heating process in real time, thereby dynamically adjusting the heating time, adapting to the differences in different microwave oven models and powers; adapting to the performance differences of different devices, thereby improving the consistency and reliability of the heating process. It can also effectively distinguish between ingredients of different types and volumes, and then provide targeted heating times, thereby improving the versatility and ease of use of the microwave oven. It can also effectively reduce the impact caused by equipment errors or sensor inaccuracies. The present invention provides real-time feedback and adjustments during the heating process, which helps to improve the heating efficiency of the microwave oven; by reducing unnecessary heating time and avoiding overheating of food, it saves energy and improves efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 This is a flow chart of the heating control method mentioned in Example 1 of the present invention;

[0043] Figure 2 This is the basic block diagram of the adaptive control mentioned in Embodiment 1 of the present invention;

[0044] Figure 3 This is a flow chart of the adaptive microwave oven temperature control method mentioned in Example 1 of the present invention;

[0045] Figure 4 This is a schematic diagram of the temperature change of milk heated by a microwave oven in Example 1 of the present invention;

[0046] Figure 5 This is a schematic diagram of the temperature change of rice heated by the microwave oven mentioned in Example 1 of the present invention;

[0047] Figure 6 This is a schematic diagram of temperature changes when spinach is heated in a microwave oven according to Example 1 of the present invention. DETAILED DESCRIPTION

[0048] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0049] The present invention monitors and analyzes the temperature change rate of the food during the heating process in real time, thereby dynamically adjusting the heating time, adapting to the differences in different microwave oven models and powers; adapting to the performance differences of different devices, thereby improving the consistency and reliability of the heating process. It can also effectively distinguish between ingredients of different types and volumes, and then provide targeted heating times, thereby improving the versatility and ease of use of the microwave oven. It can also effectively reduce the impact caused by equipment errors or sensor inaccuracies. The present invention provides real-time feedback and adjustments during the heating process, which helps to improve the heating efficiency of the microwave oven; by reducing unnecessary heating time and avoiding overheating of food, energy is saved and efficiency is improved. Specifically including the following contents.

[0050] Embodiment 1:

[0051] See also Figure 1-6 The present invention provides an adaptive microwave oven temperature control method based on specific heat capacity characteristics, comprising the following steps:

[0052] S1: Use a non-contact temperature sensor to record the temperature change data of the food at different time points during the microwave heating process in real time, including the initial temperature and the temperature value at the time point; the details are as follows:

[0053] Use non-contact temperature sensors to record the temperature change data of food at different time points during microwave heating in real time. Figure 1-2 , the FOV sensor can be used to measure the temperature data. Figure 2 The adaptive controller block diagram is applied to the microwave oven to realize the adaptive heating control of food. Figure 3 The temperature control method is as follows: Taking milk as an example, the initial temperature and the temperature changes at different time points (such as 25 seconds, 30 seconds, 35 seconds, 45 seconds, and 63 seconds) are recorded.

[0054] When heating begins, record the initial temperature T t1 ;

[0055] When heating reaches 25 seconds, record the temperature T t ' 25 .

[0056] When heating reaches 30 seconds, record the temperature T t3 ' 0 .

[0057] When heating reaches 35 seconds, record the temperature T t3 ' 5 .

[0058] When heating reaches 45 seconds, record the temperature T t ' 45 .

[0059] When heating reaches 63 seconds, record the temperature T t6 ' 3 .

[0060] S2: Calculate the temperature change rate within the time intervals of different time points, and use the temperature change rate within 30 seconds to determine the heating amount of the food; the details are as follows:

[0061] The temperature change rate α is calculated as follows:

[0062]

[0063] Where ΔT is t i Temperature change value within seconds; and are t i seconds and the corresponding temperature value when heating starts;

[0064] Calculating temperature changes

[0065] According to the formula Calculate the temperature change rate α;

[0066] If α≥1.7, the ingredient portion is judged to be one cup; otherwise, it is judged to be two cups.

[0067] S3: Calculate the temperature change ratio at each time point to evaluate the heating characteristics of the food; the details are as follows:

[0068] Calculate the temperature change:

[0069]

[0070] Calculate the temperature change ratio:

[0071]

[0072] Among them, β is the temperature change ratio.

[0073] S4: According to the heating characteristics of different portions, the remaining heating time is calculated using a preset calculation model and the heating time is adjusted accordingly. The details are as follows:

[0074] S4.1: Calculate the rate of temperature change and the ratio of temperature change from the initial stage to a specific time point as follows:

[0075] The calculation is performed based on the above-mentioned temperature change rate and temperature change ratio.

[0076] S4.2: Use the calculated rate of temperature change and ratio of temperature change to predict the remaining heating time as follows:

[0077] When α≥1.7, use the formula Predict the remaining time, where t estimate_left_time1 represents the predicted remaining time when α≥1.7; represents the real-time temperature collected by the temperature sensor on the microwave oven at the i-th moment when α≥1.7;

[0078] When α<1.7, use the formula Predict the remaining time, where t estimate_left_time2 represents the predicted remaining time when α<1.7; It represents the real-time temperature collected by the temperature sensor on the microwave oven at the i-th moment when α<1.7.

[0079] S4.3: Perform compensation based on actual heating data to correct the estimated results. The details are as follows:

[0080] The heating time is further adjusted by compensating the intermediate calibration temperature corresponding to different temperature change rates α; the intermediate calibration temperature represents different times during the heating process of different portions of food. When the portion is one cup, it refers to 45 seconds, that is, time t i+2 The real-time temperature collected by the temperature sensor is 63s when the serving size is two cups, which is the time t i+3 The real-time temperature collected by the temperature sensor. Details are as follows:

[0081] When α≥1.7, the compensation time is Among them, t award_time1 represents the predicted remaining time when α≥1.7;

[0082] When α<1.7, the compensation time is Among them, t award_time2 represents the predicted remaining time when α≥1.7;

[0083] Among them, the two parameters 28 and 26 are the values ​​predicted by the machine learning algorithm, which represent the rational t i+2 and t i+3 The temperature data corresponding to the moment, and Indicates the real-time temperature collected by the microwave oven temperature sensor at 45s or 63s during the heating process.

[0084] The final heating time is t left_time =t estimate_left_time +t award_time , where t estimate_left_time is the final predicted remaining time; t award_time For the final compensation time.

[0085] Based on the above steps, rice and potatoes are also heated, and one / two portions are set for comparison, that is, one cup of milk / two cups of milk, one bowl of rice / two bowls of rice, and 100g spinach / 200g spinach. The specific temperature change results can be referred to Figure 4-6 As can be seen from the figure, for different ingredients of different portions, the present embodiment adopts corresponding heating adjustments. It can be seen that the adaptive microwave oven temperature control algorithm based on the specific heat capacity characteristic of the present embodiment can effectively classify the ingredients to be heated by obtaining data using existing sensors without increasing the number of sensors. At the same time, it can accurately distinguish the volume of the ingredients to be heated and eliminate installation errors, which has important practical significance for improving the user's cooking experience and increasing the speed of microwave oven development.

[0086] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. An adaptive microwave oven temperature control method based on specific heat capacity characteristics, characterized in that: The steps include: S1: Use a non-contact temperature sensor to record the temperature change data of the food at different time points during the microwave heating process in real time, including the initial temperature and the temperature value at the time point; S2: Calculate the temperature change rate within the time intervals of different time points, and use the temperature change rate within 30 seconds to determine the heating amount of the food; S3: Calculate the temperature change ratio at each time point to evaluate the heating characteristics of the food; S4: According to the heating characteristics of different portions, a preset calculation model is used to calculate the remaining heating time and the heating time is adjusted accordingly.

2. The method for adaptively controlling the temperature of a microwave oven based on specific heat capacity characteristics according to claim 1, characterized in that: The ingredients include liquids, rice, bento, meat, leafy vegetables and root vegetables.

3. The method for adaptively controlling the temperature of a microwave oven based on specific heat capacity characteristics according to claim 1, characterized in that: The temperature change rate α in S2 is calculated as follows: Where ΔT is t i Temperature change value within seconds; T ti ' and T t1 are t i seconds and the corresponding temperature value when heating starts; The temperature change rate α within 30 seconds is calculated based on the above formula. When α≥1.7, the food portion is judged to be one portion; otherwise, it is judged to be two portions.

4. The method for adaptively controlling the temperature of a microwave oven based on specific heat capacity characteristics according to claim 3, characterized in that: In S3, the temperature change value between adjacent time points is first calculated: Wherein, ΔT1 is the temperature change between the i-th time point and the i+1-th time point; ΔT2 is the temperature change between the i+1-th time point and the i+2-th time point; Further calculate the temperature change ratio: Where β is the temperature change ratio.

5. The method for adaptively controlling the temperature of a microwave oven based on specific heat capacity characteristics according to claim 4, characterized in that: The S4 is specifically as follows: S4.1: Calculate the temperature change rate and temperature change ratio from the initial stage to a specific time point; S4.2: Use the calculated rate of temperature change and ratio of temperature change to predict the remaining heating time; S4.3: Compensate with actual heating data to correct the estimated results.

6. The method for adaptively controlling the temperature of a microwave oven based on specific heat capacity characteristics according to claim 5, characterized in that: The S4.2 is as follows: According to the calculated temperature change rate and ratio, combined with the preset remaining time calculation model, the remaining time is predicted: When α≥1.7, use the formula Predict the remaining time, where t estimate_left_time1 represents the predicted remaining time when α≥1.7; represents the real-time temperature collected by the temperature sensor on the microwave oven at the i-th moment when α≥1.7; When α<1.7, use the formula Predict the remaining time, where t estimate_left_time2 represents the predicted remaining time when α<1.7; It represents the real-time temperature collected by the temperature sensor on the microwave oven at the i-th moment when α<1.

7.

7. The method for adaptively controlling the temperature of a microwave oven based on specific heat capacity characteristics according to claim 6, characterized in that: In S4.3, compensation is performed by the intermediate calibration temperature corresponding to different temperature change rates α, as follows: When α≥1.7, the intermediate calibration temperature at this time is The compensation time is Among them, t award_time1 represents the predicted remaining time when α≥1.7; When α<1.7, the intermediate calibration temperature is The compensation time is Among them, t award_time2 represents the predicted remaining time when α≥1.7; The final heating time is t left_time =t estimate_left_time +t award_time , where t estimate_left_time is the final predicted remaining time; t award_time For the final compensation time.

Images