Humidity detection method and system, cooking equipment and storage medium

Abstract

The invention belongs to the technical field of household appliances, and particularly discloses a humidity detection method and system, cooking equipment and a storage medium. According to the humidity detection method and system, the cooking equipment and the storage medium, the actual temperature value of the position where the oxygen sensor is located can be obtained according to the actual measurement value of the temperature sensor, and the steam content in the cooking cavity is obtained according to the actual temperature value and the measurement value of the oxygen sensor. In the working process of the oxygen sensor, the actual temperature value of the position where the oxygen sensor is located can be obtained according to the actual measured value detected by the temperature sensor of the cooking cavity, and the change of the internal resistance of the oxygen sensor is obtained according to the actual temperature value, so that the change of the internal resistance of the oxygen sensor caused by the temperature change can be eliminated; therefore, the influence of the change of the internal resistance current on the judgment of the steam content is avoided, the detection precision of the steam content is improved, the food cooking effect is improved, and the use satisfaction degree of a user is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and in particular to a humidity detection method, a detection system, a cooking device and a storage medium. Background Art

[0002] The working temperature in the steam oven is relatively high, and it is difficult for general temperature and humidity sensors to work in this harsh environment, so oxygen sensors are often used to detect the humidity in the steam oven. The chip of the oxygen sensor is generally made of materials such as zirconium oxide. During its operation, a voltage is loaded at both ends of the zirconium oxide solid electrolyte. Oxygen and water vapor are decomposed into oxygen ions under the action of the zirconium oxide solid electrolyte. The oxygen ions migrate in the zirconium oxide to form a current. The actual detection current of the oxygen sensor is a composite superposition of the current formed by the migration of oxygen ions and the current formed by the chip internal resistance of the oxygen sensor. The oxygen content is calculated based on the current formed by the migration of oxygen ions, and the oxygen content is converted into steam content.

[0003] However, in actual use, a heating tube is generally installed on the top of the oven cavity. When the oxygen sensor is close to the heating tube, the operation of the heating tube will cause a large change in the internal resistance of the oxygen sensor chip, which in turn will cause a change in the current formed by the internal resistance of the chip, affecting the judgment of the steam content in the oven, and ultimately affecting the cooking of food. Summary of the invention

[0004] The purpose of the present invention is to provide a humidity detection method, detection system, cooking equipment and storage medium, which can eliminate the influence of the change of internal resistance of the oxygen sensor caused by temperature change and the change of internal resistance current on the judgment of steam content, thereby improving the detection accuracy of steam content.

[0005] To achieve this object, the present invention adopts the following technical solutions:

[0006] In a first aspect, a humidity detection method is provided for a cooking device, wherein the cooking device comprises a cooking cavity, wherein a temperature sensor and an oxygen sensor are disposed in the cooking cavity, and the detection method comprises:

[0007] Acquiring an actual temperature value at the location of the oxygen sensor according to an actual measurement value of the temperature sensor;

[0008] The steam content in the cooking cavity is obtained according to the actual temperature value and the measurement value of the oxygen sensor.

[0009] As an optional technical solution of the above-mentioned humidity detection method, obtaining the actual temperature value at the location of the oxygen sensor according to the actual measurement value of the temperature sensor includes:

[0010] Obtaining an experimental measurement value Tw of the temperature sensor and an experimental temperature value To at the location where the oxygen sensor is located;

[0011] According to the experimental measurement value Tw and the experimental temperature value To, a temperature compensation relationship To=fo(Tw) between the experimental measurement value Tw and the experimental temperature value To is established;

[0012] The actual temperature value at the location where the oxygen sensor is located is acquired according to the temperature compensation relationship and the actual measurement value of the temperature sensor.

[0013] As an optional technical solution of the above-mentioned humidity detection method, the temperature sensor is provided with a plurality of temperature sensors, and the experimental measurement value Twi and the experimental temperature value Toi obtained by each temperature sensor respectively establish a temperature compensation relationship Toi=foi(Twi);

[0014] The measured temperature value at the position where the oxygen sensor is located is obtained according to the temperature compensation relationship corresponding to each temperature sensor and the actual measured value of the temperature sensor, and an average value of the plurality of measured temperature values ​​is taken, and the average value is the actual temperature value.

[0015] As an optional technical solution of the above-mentioned humidity detection method, obtaining the steam content in the cooking cavity according to the actual temperature value and the measurement value of the oxygen sensor includes:

[0016] Obtaining an internal resistance value Rm(T) of the oxygen sensor according to the actual temperature value;

[0017] The oxygen ion current formed by the actual oxygen ion migration is obtained according to the internal resistance value Rm(T) and the measured value of the oxygen sensor

[0018] According to the oxygen ion current Determining the oxygen level in the cooking chamber

[0019] According to oxygen content Get the steam level in the cooking chamber.

[0020] As an optional technical solution of the above-mentioned humidity detection method, the oxygen ion current formed by the actual oxygen ion migration is obtained according to the internal resistance value Rm(T) and the measured value of the oxygen sensor. include:

[0021] According to I m =URm(T) determines the internal resistance current I of the oxygen sensor m The value of

[0022] The measured value of the oxygen sensor is the current value, which is set to I. According to the formula Obtaining oxygen ion current

[0023] Wherein, U is the actual voltage value of the oxygen sensor.

[0024] As an optional technical solution for the above-mentioned humidity detection method, according to the formula Determining the oxygen level in the cooking chamber

[0025] Among them, D O2 is the diffusion coefficient of oxygen, P tot is the total gas pressure, A is the area of ​​the cross-section of the material diffusion channel, L is the length of the diffusion channel, R is the ideal gas constant, T is the absolute temperature, and F is the Faraday constant.

[0026] As an optional technical solution of the above-mentioned humidity detection method, the steam content in the cooking cavity is Wherein, b is the oxygen content in air with a dryness of 100%; and / or

[0027] The value range of b is 20.5-20.9.

[0028] In a second aspect, a humidity detection system is provided, which uses the humidity detection method as described above, and the humidity detection system includes a control component, a temperature sensor and an oxygen sensor, the temperature sensor and the oxygen sensor are arranged in a cooking cavity at intervals, the temperature sensor and the oxygen sensor are electrically connected to the control component respectively, and the temperature sensor is configured to detect the temperature in the cooking cavity during cooking.

[0029] In a third aspect, a cooking device is provided, comprising the humidity detection system as described above.

[0030] In a fourth aspect, a storage medium is provided, on which a computer program is stored, and when the program is executed by a control component, the humidity detection method as described above is implemented.

[0031] Beneficial effects of the present invention:

[0032] The humidity detection method provided by the present invention obtains the actual temperature value at the position where the oxygen sensor is located according to the actual measurement value of the temperature sensor, and obtains the steam content in the cooking cavity according to the actual temperature value and the measurement value of the oxygen sensor, thereby eliminating the influence of the change of the internal resistance of the oxygen sensor caused by the temperature change and the change of the internal resistance current on the judgment of the steam content, thereby improving the detection accuracy of the steam content, thereby improving the effect of food cooking and improving the user satisfaction.

[0033] The humidity detection system and cooking equipment provided by the present invention eliminate the influence of the change of the internal resistance of the oxygen sensor caused by the temperature change, and the change of the internal resistance current on the judgment of the steam content, thereby improving the detection accuracy of the steam content, thereby improving the effect of food cooking and improving the user satisfaction. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 is a schematic diagram of the structure of a cooking device provided by an embodiment of the present invention;

[0035] Figure 2 It is a flow chart of the main steps of the humidity detection method provided by an embodiment of the present invention;

[0036] Figure 3 It is a detailed step flow chart of the humidity detection method provided by an embodiment of the present invention.

[0037] In the figure:

[0038] 1. Cooking cavity; 2. Oxygen sensor; 3. Temperature sensor. DETAILED DESCRIPTION

[0039] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It is to be understood that the specific embodiments described herein are only used to explain the present invention, rather than to limit the present invention. It should also be noted that, for ease of description, only parts related to the present invention, rather than all structures, are shown in the accompanying drawings.

[0040] In the description of the present invention, unless otherwise clearly specified and limited, the terms "connected", "connected", and "fixed" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0041] In the present invention, unless otherwise clearly specified and limited, a first feature being "above" or "below" a second feature may include that the first and second features are in direct contact, or may include that the first and second features are not in direct contact but are in contact through another feature between them. Moreover, a first feature being "above", "above" and "above" a second feature includes that the first feature is directly above and obliquely above the second feature, or simply indicates that the first feature is higher in level than the second feature. A first feature being "below", "below" and "below" a second feature includes that the first feature is directly below and obliquely below the second feature, or simply indicates that the first feature is lower in level than the second feature.

[0042] In the description of this embodiment, the terms "upper", "lower", "right", etc., directions or positional relationships are based on the directions or positional relationships shown in the drawings, and are only for the convenience of description and simplification of operation, rather than indicating or implying that the device or element referred to must have a specific direction, be constructed and operated in a specific direction, and therefore cannot be understood as limiting the present invention. In addition, the terms "first" and "second" are only used to distinguish in the description and have no special meaning.

[0043] like Figure 1 As shown, the present application provides a cooking device, which is a device with steaming and baking functions, such as an all-in-one steaming and baking machine, a steam oven, etc.

[0044] The cooking device with steaming and baking functions comprises a humidity detection system and a cooking cavity 1, which is used to detect the steam content in the cooking cavity 1 of the cooking device to ensure the effect of food cooking. The humidity detection system comprises a control component, a temperature sensor 3 and an oxygen sensor 2, the temperature sensor 3 and the oxygen sensor 2 are arranged in the cooking cavity 1 at intervals, the temperature sensor 3 and the oxygen sensor 2 are electrically connected to the control component respectively, and the temperature sensor 3 is configured to detect the temperature of the gas in the cooking cavity 1 during the cooking process.

[0045] A heating tube is also provided in the cooking cavity 1. When the heating tube is working, the temperature sensor 3 monitors the temperature in the cooking cavity 1 and controls the heating temperature of the heating tube according to the temperature detected by the temperature sensor 3 to ensure the cooking effect and avoid overcooking of food due to excessively high temperature in the cooking cavity 1 or undercooking of food due to excessively low temperature in the cooking cavity 1.

[0046] Figure 2 It is a flow chart of the main steps of the humidity detection method provided by this application, such as Figure 2 As shown, the present application also provides a humidity detection method for use in the above-mentioned cooking device. The detection method includes:

[0047] Obtaining the actual temperature value at the location of the oxygen sensor 2 according to the actual measurement value of the temperature sensor 3;

[0048] The steam content in the cooking cavity 1 is obtained according to the actual temperature value and the measurement value of the oxygen sensor 2 .

[0049] The temperature sensor 3 is provided in the cooking cavity 1 and is used to detect the temperature in the cooking cavity 1 to control the heating temperature of the heating tube. The temperature sensor 3 is used in conjunction with the oxygen sensor 2 to obtain the steam content in the cooking cavity 1. There is no need to provide an additional temperature sensor 3, which reduces costs.

[0050] The change in temperature has a certain influence on the internal resistance of the oxygen sensor 2. During the operation of the oxygen sensor 2, the actual temperature value at the location of the oxygen sensor 2 can be obtained based on the actual measurement value detected by the temperature sensor 3 provided in the cooking cavity 1, and the change in the internal resistance of the oxygen sensor 2 is obtained based on the actual temperature value. The humidity detection method provided in the present application can eliminate the change in the internal resistance of the oxygen sensor 2 caused by the temperature change, and the influence of the change in the internal resistance current on the judgment of the steam content, thereby improving the detection accuracy of the steam content, thereby improving the effect of food cooking and improving the user satisfaction.

[0051] like Figure 3 The flow chart of the humidity detection method is shown in FIG. Figure 3 The humidity detection method provided in this application is introduced in detail.

[0052] The humidity detection method includes the following steps:

[0053] Step 1: Obtain the experimental measurement value Tw of the temperature sensor 3 and measure the experimental temperature value To at the location of the oxygen sensor 2.

[0054] Specifically, this step belongs to the experimental stage, that is, the temperature sensor 3 and the oxygen sensor 2 are installed in the cooking cavity 1, and the installation positions of the temperature sensor 3 and the oxygen sensor 2 are the same as the installation positions of the temperature sensor 3 and the oxygen sensor 2 in the actual cooking device. The detection temperature sensor 3 is installed at a position close to the oxygen sensor 2. The cooking device is operated, and the temperature sensor 3 detects the temperature to obtain the experimental measurement value Tw, and the detection temperature sensor 3 detects the temperature at the position where the oxygen sensor 2 is located to obtain the experimental temperature value To.

[0055] Step 2: Establish a temperature compensation relationship To=fo(Tw) between the experimental measurement value Tw and the experimental temperature value To according to the experimental measurement value Tw and the experimental temperature value To.

[0056] Specifically, during the experiment, multiple experimental measurement values ​​Tw and multiple experimental temperature values ​​To are obtained. For example, when the cooking device is in different cooking modes or the heating tube in the cooking device is heated at different temperatures, multiple experimental measurement values ​​Tw and multiple experimental temperature values ​​To are obtained. According to the fitting relationship between the multiple experimental measurement values ​​Tw and the multiple experimental temperature values ​​To, a temperature compensation relationship To=fo(Tw) is established. When the actual cooking device is used, the temperature at the location of the oxygen sensor 2 is obtained according to the temperature measured by the temperature sensor 3 and the temperature compensation relationship To=fo(Tw).

[0057] There are multiple temperature sensors 3, and the experimental measurement value Twi and the experimental temperature value Toi obtained by each temperature sensor 3 respectively establish a temperature compensation relationship Toi=foi(Twi); the measured temperature value at the position where the oxygen sensor 2 is located is obtained according to the temperature compensation relationship corresponding to each temperature sensor 3 and the actual measurement value of the temperature sensor 3, and the average value of the multiple measured temperature values ​​is the actual temperature value.

[0058] Further optionally, one temperature sensor 3 may be provided. On the premise that one temperature sensor 3 is provided in the cooking cavity 1 of the cooking device, a temperature compensation relationship may be established for the temperature sensor 3 .

[0059] Two temperature sensors 3 can be provided, and the experimental measurement value Twi and the experimental temperature value Toi obtained by each temperature sensor 3 respectively establish a temperature compensation relationship Toi=foi(Twi). In different working modes of the cooking device, different temperature sensors 3 work. For example, in the steaming mode, one of the temperature sensors 3 works; in the baking mode, the other temperature sensor 3 works; in the upper and lower temperature control mode, both temperature sensors 3 work.

[0060] When one temperature sensor 3 is working, the actual temperature value of the position where the oxygen sensor 2 is located is obtained according to the temperature compensation relationship corresponding to the temperature sensor 3 and the actual measurement value of the temperature sensor 3 .

[0061] When both temperature sensors 3 are working, the measured temperature value at the position where the oxygen sensor 2 is located is obtained according to the temperature compensation relationship corresponding to each temperature sensor 3 and the actual measured value of the temperature sensor 3, and the two measured temperature values ​​are averaged, and the average value is the actual temperature value.

[0062] The installation position of the temperature sensor 3 is not specifically limited here, and it is installed according to actual design requirements. In addition, in order to save costs, at most two temperature sensors 3 are set, which can meet the working requirements of the cooking equipment. Of course, if three or more temperature sensors 3 are set, it is also within the protection scope of this application. The method of obtaining the actual temperature value of the position where the oxygen sensor 2 is located is the same as the method of obtaining the value when two temperature sensors 3 are set, and no specific introduction is given here.

[0063] Step 3: Obtain the actual temperature value at the location of the oxygen sensor 2 according to the temperature compensation relationship and the actual measurement value of the temperature sensor 3.

[0064] Specifically, when the cooking device is actually used, the temperature sensor 3 obtains the temperature inside the cooking cavity 1, and the temperature compensation relationship corresponding to the temperature sensor 3 is called. The actual temperature value at the location of the oxygen sensor 2 is obtained based on the temperature compensation relationship and the temperature obtained by the temperature sensor 3.

[0065] Step 4: Obtain the internal resistance value Rm(T) of the oxygen sensor 2 according to the actual temperature value.

[0066] Specifically, the internal resistance of the oxygen sensor 2 changes with the temperature, and the change of the internal resistance is related to the material of the oxygen sensor 2. The oxygen sensor 2 is generally made of zirconium oxide and other materials. When the actual temperature value in the cooking cavity 1 increases, the internal resistance value Rm(T) of the oxygen sensor 2 decreases, and when the actual temperature value in the cooking cavity 1 decreases, the internal resistance value Rm(T) of the oxygen sensor 2 increases.

[0067] Step 5: Obtain the oxygen ion current formed by the actual oxygen ion migration according to the internal resistance value Rm(T) and the measured value of the oxygen sensor 2

[0068] Specifically, according to I m =URm(T) determines the internal resistance current I of the oxygen sensor 2 m When the voltage value U remains unchanged and the internal resistance value Rm(T) changes, the internal resistance current I m The measured value of oxygen sensor 2 is the current value, which is set to I. According to the formula Obtaining oxygen ion current Wherein, U is the actual voltage value of the oxygen sensor 2.

[0069] Step 6: Based on oxygen ion current Determining the oxygen content in the cooking chamber 1

[0070] Specifically, according to the formula Determining the oxygen content in the cooking chamber 1 Among them, D O2 is the diffusion coefficient of oxygen, P tot is the total gas pressure, A is the cross-sectional area of ​​the material diffusion channel, L is the length of the diffusion channel, R is the ideal gas constant, T is the absolute temperature, and F is the Faraday constant. Substitute into the above formula to obtain the oxygen content The numerical value of .

[0071] Step 7: According to the oxygen content The steam content in the cooking cavity 1 is obtained.

[0072] Specifically, the steam content in the cooking cavity 1 is Wherein, b is the oxygen content in air with a dryness of 100%. The value range of b is 20.5-20.9. Specifically, the value of b can be 20.5, 20.6, 20.7, 20.8 or 20.9, which is not specifically limited here.

[0073] When the cooking device provided in the present application is working, the method for detecting the humidity in the cooking cavity 1 can obtain the actual temperature value at the position of the oxygen sensor 2 according to the actual measurement value of the temperature sensor 3, and obtain the steam content in the cooking cavity 1 according to the actual temperature value and the measurement value of the oxygen sensor 2, thereby eliminating the change in the internal resistance of the oxygen sensor 2 caused by the temperature change, and the influence of the change in the internal resistance current on the judgment of the steam content, thereby improving the detection accuracy of the steam content, thereby improving the effect of food cooking, and improving the user satisfaction.

[0074] The present application also provides a storage medium on which a computer program is stored. When the program is executed by a control component, the humidity detection method as described above is implemented.

[0075] Of course, the storage medium containing computer executable instructions provided in the embodiment of the present invention is not limited to the operations in the humidity detection method as described above, but can also execute related operations in the humidity detection method provided in the embodiment of the present invention, and has corresponding functions and beneficial effects.

[0076] Through the above description of the implementation method, the technicians in the relevant field can clearly understand that the present invention can be implemented by software and necessary general hardware, and of course it can also be implemented by hardware, but in many cases the former is a better implementation method. Based on such an understanding, the technical solution of the present invention is essentially or the part that contributes to the prior art can be embodied in the form of a software product, and the computer software product can be stored in a computer-readable storage medium, such as a computer floppy disk, read-only memory (ROM), random access memory (RAM), flash memory (FLASH), hard disk or optical disk, etc., including a number of instructions for a computer device (which can be a robot, a personal computer, a server, or a network device, etc.) to perform the humidity detection method described in each embodiment of the present invention.

[0077] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. For those skilled in the art, various obvious changes, readjustments and substitutions can be made without departing from the protection scope of the present invention. It is not necessary and impossible to list all the embodiments here. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the claims of the present invention.

Claims

1. A method for detecting humidity, used in a cooking device, the cooking device comprising a cooking cavity (1), wherein a temperature sensor (3) and an oxygen sensor (2) are arranged in the cooking cavity (1), characterized in that: The detection method comprises: Acquiring an actual temperature value at the location of the oxygen sensor (2) according to an actual measurement value of the temperature sensor (3); The steam content in the cooking cavity (1) is obtained according to the actual temperature value and the measurement value of the oxygen sensor (2).

2. The method for detecting humidity according to claim 1, characterized in that: Obtaining the actual temperature value at the location of the oxygen sensor (2) according to the actual measurement value of the temperature sensor (3) comprises: Obtaining an experimental measurement value Tw of the temperature sensor (3) and an experimental temperature value To at the location where the oxygen sensor (2) is located; According to the experimental measurement value Tw and the experimental temperature value To, a temperature compensation relationship To=fo(Tw) between the experimental measurement value Tw and the experimental temperature value To is established; The actual temperature value at the location where the oxygen sensor (2) is located is obtained according to the temperature compensation relationship and the actual measurement value of the temperature sensor (3).

3. The humidity detection method according to claim 2, characterized in that: The temperature sensor (3) is provided in plurality, and the experimental measurement value Twi and the experimental temperature value Toi acquired by each temperature sensor (3) respectively establish a temperature compensation relationship Toi=foi(Twi); The measured temperature value at the location of the oxygen sensor (2) is obtained according to the temperature compensation relationship corresponding to each temperature sensor (3) and the actual measured value of the temperature sensor (3), and an average value of the plurality of measured temperature values ​​is taken, and the average value is the actual temperature value.

4. The humidity detection method according to claim 1, characterized in that: Obtaining the steam content in the cooking cavity (1) according to the actual temperature value and the measurement value of the oxygen sensor (2) comprises: Obtaining an internal resistance value Rm(T) of the oxygen sensor (2) according to the actual temperature value; The oxygen ion current formed by the actual oxygen ion migration is obtained according to the internal resistance value Rm(T) and the measured value of the oxygen sensor (2) According to the oxygen ion current Determine the oxygen content in the cooking chamber (1) According to oxygen content The steam content in the cooking cavity (1) is obtained.

5. The humidity detection method according to claim 4, characterized in that: The oxygen ion current formed by the actual oxygen ion migration is obtained according to the internal resistance value Rm(T) and the measured value of the oxygen sensor (2) include: According to I m =URm(T) determines the internal resistance current I of the oxygen sensor (2) m The value of The measured value of the oxygen sensor (2) is a current value, which is set to I. According to the formula Obtaining oxygen ion current Wherein, U is the actual voltage value of the oxygen sensor (2).

6. The humidity detection method according to claim 4, characterized in that: According to the formula Determine the oxygen content in the cooking chamber (1) Among them, D O2 is the diffusion coefficient of oxygen, P tot is the total gas pressure, A is the area of ​​the cross-section of the material diffusion channel, L is the length of the diffusion channel, R is the ideal gas constant, T is the absolute temperature, and F is the Faraday constant.

7. The method for detecting humidity according to claim 4, characterized in that: The steam content in the cooking cavity (1) Wherein, b is the oxygen content in air with a dryness of 100%; and / or The value range of b is 20.5-20.

9.

8. A humidity detection system, using the humidity detection method according to any one of claims 1 to 7, characterized in that: The humidity detection system comprises a control component, a temperature sensor (3) and an oxygen sensor (2); the temperature sensor (3) and the oxygen sensor (2) are arranged in a cooking cavity (1) at intervals; the temperature sensor (3) and the oxygen sensor (2) are electrically connected to the control component respectively; and the temperature sensor (3) is configured to detect the temperature of the gas in the cooking cavity (1) during the cooking process.

9. A cooking device, characterized in that: Includes the humidity detection system as described in claim 8.

10. A storage medium having a computer program stored thereon, characterized in that: When the program is executed by the control component, the humidity detection method as described in any one of claims 1 to 7 is implemented.

Images