Cooking control method, cooking control device, readable storage medium and cooking equipment

Abstract

The invention provides a cooking control method, a cooking control device, a readable storage medium and cooking equipment, and relates to the technical field of cooking equipment. The cooking control method is executed by the cooking equipment, the cooking equipment comprises a cooking cavity and a sensor, the sensor is used for obtaining the moisture content of food materials in the cooking cavity, and the cooking control method comprises the steps that in the process that the cooking equipment executes cooking operation, the moisture content of the food materials in the cooking cavity is obtained; and adjusting the heating power of the cooking equipment according to the water content.

Description

Technical Field

[0001] The present application relates to the technical field of cooking equipment, and in particular to a cooking control method, a cooking control device, a readable storage medium and a cooking equipment. Background Art

[0002] In the related art, for cooking appliances such as electric rice cookers, the cooking stage is detected by using a thermistor provided at the bottom of the pot to detect the temperature of the bottom of the pot, and then judging whether the rice is cooked according to the temperature of the bottom of the pot.

[0003] The above method is only applicable to cookware with high thermal conductivity such as metal. For cookware made of ceramic, casserole and other materials, or for cooking equipment that directly heats ingredients such as microwave heating and far-infrared heating, the temperature of the bottom of the pot has a weak correlation with the maturity of the ingredients, and it is impossible to accurately judge the actual cooking stage. Summary of the invention

[0004] The present application aims to solve at least one of the technical problems existing in the prior art or related art.

[0005] To this end, a first aspect of the present application proposes a cooking control method.

[0006] A second aspect of the present application provides a cooking control device.

[0007] A third aspect of the present application provides a cooking control device.

[0008] A fourth aspect of the present application provides a readable storage medium.

[0009] A fifth aspect of the present application provides a cooking device.

[0010] In view of this, the first aspect of the present application provides a cooking control method, which is performed by a cooking device, the cooking device comprising a cooking cavity and a sensor, the sensor being used to obtain the moisture content of the food in the cooking cavity, the cooking control method comprising: obtaining the moisture content of the food in the cooking cavity during the cooking operation performed by the cooking device; and adjusting the heating power of the cooking device according to the moisture content.

[0011] In this technical solution, the cooking device can be a rice cooker, an electric pressure cooker, etc. The cooking device includes a cooking cavity and a sensor, wherein the cooking cavity is used to hold food to be cooked and water, and the sensor is used to detect the water content of the food in the cooking cavity.

[0012] Exemplarily, the cooking cavity is a pot of the cooking device. In the case where the cooking device comprises an outer pot and an inner pot, the cooking cavity is the inner pot of the cooking device.

[0013] During the cooking process, the cooking device can heat the cooking cavity so that the cooking cavity transfers heat to the food and water, thereby cooking the food. In other embodiments, the food and water in the cooking cavity can be directly heated by microwave heating or far infrared heating, thereby cooking the food.

[0014] In order to optimize the cooking effect, the cooking equipment will dynamically adjust the heating power according to the different cooking stages of the ingredients. In the related art, the temperature of the bottom of the pot is generally detected by setting a thermistor at the bottom of the pot in the cooking cavity, and the temperature of the ingredients and water is inferred based on the bottom temperature to determine whether the ingredients are cooked.

[0015] This method is generally only applicable to cooking cavities with high thermal conductivity, such as metal cooking cavities. For cooking cavities made of materials such as ceramics, when the cooking cavities of these materials are heated, the heat is transferred from the outer wall of the cooking cavity to the internal ingredients at a slow rate. Therefore, it is difficult to judge whether the rice is cooked by the temperature of the outer side of the bottom.

[0016] At the same time, for cooking equipment that uses far-infrared heating or microwave heating, since its working principle is to directly heat the ingredients in the pot, under the influence of water, the temperature of the ingredients will be maintained at around 100°C for a long time. Therefore, after the heat is conducted by the pot, the temperature of the bottom wall of the cooking cavity may be lower than 100°C, and it is impossible to judge whether the rice is cooked by the temperature of the outside of the bottom.

[0017] In response to the above problems, the technical solution of the present application sets a sensor to directly detect the moisture content of the food in the cooking cavity, determines the maturity of the food according to the moisture content of the food, and controls and adjusts the heating power according to the maturity of the food to adapt to different cooking stages.

[0018] Specifically, taking the cooking device as an electric rice cooker as an example, when the electric rice cooker cooks rice, the moisture content of the rice is directly related to the cooking stage. In the early stage of cooking, before the electric rice cooker starts to heat to the boiling stage, the moisture content of the rice increases slowly. As the cooking operation proceeds, the moisture content of the rice continues to rise until the cooking stage reaches the boiling stage, when the moisture content of the rice reaches the highest value, and after a certain time in the boiling stage, the moisture content of the rice begins to decrease. When the rice is fully cooked, the moisture content of the rice changes very little.

[0019] Therefore, the maturity of the food in the current cooking cavity and the cooking stage of the cooking device can be accurately determined by the moisture content.

[0020] Exemplarily, the sensor may be an electrode sensor, a capacitive sensor or a conductivity sensor, through which the electrical parameter characteristics of the food in the cooking cavity can be collected, and the moisture content of the food can be determined based on the electrical parameter characteristics.

[0021] Exemplarily, the sensor may be an ultrasonic sensor or a vibration sensor, through which the physical characteristics of the food in the cooking chamber can be collected, and the moisture content of the food can be determined based on the physical characteristics.

[0022] The technical solution of the present application collects the moisture content of the food in the cooking cavity by setting a sensor, determines the current cooking stage of the cooking equipment according to the moisture content of the food in the cooking cavity, and dynamically adjusts the heating power to adapt to the current cooking stage. This method can be applied to non-metallic cookware such as ceramic cooking cavities and casseroles, and can also be applied to cooking equipment that directly heats food such as far-infrared heating or microwave heating, thereby achieving accurate judgment of the cooking stage and improving the cooking effects of cooking equipment with different types of cookware and different heating types.

[0023] In addition, the cooking control method in the above technical solution provided by the present application may also have the following additional technical features:

[0024] In some technical solutions of the present application, optionally, the sensor is a capacitive sensor; during the cooking operation performed by the cooking device, the step of obtaining the moisture content in the cooking cavity specifically includes: during the cooking operation performed by the cooking device, obtaining electrical parameter information through the capacitive sensor; determining the moisture content based on the electrical parameter information.

[0025] In the technical solution, the type of sensor is specifically a capacitive sensor. Specifically, the characteristics of the capacitive sensor are used to treat the food in the cooking chamber as the medium between the capacitor plates. During cooking, an electrical signal is passed to the plates of the capacitive sensor, and electrical parameter information such as the current, charge and discharge time of the capacitive sensor is collected, so as to obtain the dielectric constant of the medium between the plates, that is, the food.

[0026] Since the dielectric constant of ingredients is different at different moisture contents, the dielectric constant curve of the ingredients in the current cooking chamber at different moisture contents is determined according to the cooking mode selected by the user or the type of ingredients input, and the dielectric constant of the current ingredients is determined based on the data detected by the capacitive sensor. The moisture content of the current ingredients can be compared to judge the maturity of the ingredients.

[0027] The technical solution of the present application uses a capacitive sensor to collect the moisture content of food in the cooking cavity. It is suitable for non-metallic cookware such as ceramic cooking cavities and casseroles, and is also suitable for cooking equipment that directly heats food such as far-infrared heating or microwave heating, thereby increasing the application scope of food moisture content detection.

[0028] In some technical solutions of the present application, optionally, the cooking cavity is a non-metallic cooking cavity, the electrical parameter information includes voltage information; the capacitive sensor includes a first capacitor plate, a second capacitor plate and a voltage sampling unit, the voltage sampling unit is electrically connected to the first capacitor plate, and the first capacitor plate and the second capacitor plate are in contact with the outer wall of the cooking cavity;

[0029] During the cooking operation performed by the cooking device, the step of obtaining electrical parameter information through a capacitive sensor specifically includes: during the cooking operation performed by the cooking device, a first alternating current signal is input to the first capacitor plate and the second capacitor plate; and voltage information between the first capacitor plate and the second capacitor plate is obtained through a voltage sampling unit.

[0030] In the technical solution of the present application, the cooking cavity is specifically a non-metallic cooking cavity, such as a ceramic cooking cavity, a casserole, etc. The capacitive sensor specifically includes two capacitive electrodes, namely a first capacitive plate and a second capacitive plate. The first capacitive plate and the second capacitive plate are symmetrically attached to the two sides of the cooking cavity, respectively. The first capacitive plate and the second capacitive plate can also be attached to the same side of the cooking cavity, and the first capacitive plate and the second capacitive plate can also be asymmetrically attached to the outer wall of the cooking cavity.

[0031] The two capacitor electrodes and the cooking cavity can be abstracted as an integral capacitor, wherein the food in the cooking cavity is the medium between the two capacitor plates, represented by the resistor R, the first capacitor plate is RX, and the second capacitor plate is TX.

[0032] The voltage sampling unit may be a sampling resistor, a current transformer or other current sampling devices. The voltage sampling unit is electrically connected to the first capacitor plate RX.

[0033] After the cooking device starts the cooking operation, an AC signal of a certain frequency is respectively input into the first capacitor plate RX and the second capacitor plate TX, and at the same time, the voltage information flowing through the first capacitor plate RX and the second capacitor plate TX, or electrical parameters such as the phase of the electrical signal are obtained through the voltage sampling unit.

[0034] Among them, the current formula of the capacitor is as follows:

[0035]

[0036] t=1 / f; (2)

[0037]

[0038] From the above formulas (1), (2) and (3), we can get formula (4):

[0039]

[0040] Among them, I is the current flowing through the two capacitor plates of the capacitor, u is the vector function of the excitation voltage on the two capacitor plates of the capacitor, that is, the vector function of the first AC signal, f is the self-oscillation frequency of the capacitor, t=1 / f, ε is the dielectric constant of the medium between the two capacitor plates of the capacitor, that is, the dielectric constant of the food, S is the area of ​​the capacitor plates, D is the distance between the two capacitor plates of the capacitor, and C is the capacitance value of the equivalent capacitor.

[0041] Since in a capacitor, the area S of the capacitor plates, the distance D between the capacitor plates and the self-oscillation frequency f are fixed, and the vector function u of the first AC signal is a known quantity, the dielectric constant ε of the food can be calculated by measuring the voltage information I between the first capacitor plate and the second capacitor plate, and finally the moisture content of the food can be obtained.

[0042] The technical solution of the present application sets two capacitor plates on the cooking cavity, and determines the dielectric constant of the food in the cooking cavity by detecting the current value between the two capacitor plates, thereby obtaining the moisture content of the food in the cooking cavity. This makes the food moisture content detection method applicable to cooking equipment with cooking cavities of different materials and different heating methods, and can increase the application scope of food moisture content detection.

[0043] In some technical solutions of the present application, optionally, the voltage value range of the first AC signal is: greater than or equal to 0.3V, and less than or equal to 60V; the frequency range of the first AC signal is: greater than or equal to 0.5KHz, and less than or equal to 1.5GHz.

[0044] In the technical solution, the voltage value range of the first AC signal is 0.3V to 60V. Exemplarily, the voltage value range of the first AC signal is 0.5V to 50V. Exemplarily, the voltage value of the first AC signal is 5V. Exemplarily, the voltage value of the first AC signal is 15V. Exemplarily, the voltage value of the first AC signal is 30V. Exemplarily, the voltage value of the first AC signal is 36V.

[0045] The frequency range of the first AC signal is 0.5 KHz to 1.5 GHz. Exemplarily, the frequency range of the first AC signal is 1 KHz to 1 GHz. Exemplarily, the frequency of the first AC signal is 10 KHz. Exemplarily, the frequency of the first AC signal is 100 KHz. Exemplarily, the frequency of the first AC signal is 1 MHz. Exemplarily, the frequency of the first AC signal is 100 MHz. KHz is kilohertz, MHz is megahertz, and GHz is gigahertz.

[0046] In some technical solutions of the present application, optionally, the electrical parameter information includes charging and discharging time information; the capacitive sensor includes a capacitive element, and the capacitive element is arranged on the bottom wall of the cooking cavity; during the cooking operation performed by the cooking device, the step of obtaining the electrical parameter information through the capacitive sensor specifically includes: during the cooking operation performed by the cooking device, a second alternating current signal is passed into the capacitive element, and the charging and discharging time information of the capacitive element is obtained.

[0047] In the technical solution of the present application, the capacitive sensor is a capacitive sensor with a single capacitive electrode, and the capacitive sensor includes a capacitive electrode, that is, the capacitive element. Exemplarily, the capacitive element is arranged in contact with the bottom wall of the cooking cavity. Exemplarily, a certain gap is reserved between the capacitive element and the bottom wall of the cooking cavity. The capacitive element works as a signal transmitting electrode and a signal receiving electrode at the same time.

[0048] After the cooking device starts the cooking operation, an electrical signal is passed to the capacitive element, and the charging and discharging time of the capacitive element is detected.

[0049] Specifically, the capacitor discharge formula is as follows:

[0050]

[0051]

[0052] Among them, U is the voltage after the capacitor is discharged, Ue is the voltage before the capacitor is discharged, t is the capacitor discharge time, R is a parameter indicating the conductivity of the food in the cooking chamber, and R is associated with ε, ε is the dielectric constant of the medium between the two capacitor plates of the capacitor, that is, the dielectric constant of the food, S is the area of ​​the capacitor plates, and D is the distance between the two capacitor plates of the capacitor.

[0053] Since U and Ue can be measured and S and D are constants, the conductivity R and dielectric constant ε of the food in the cooking chamber can be obtained according to the capacitor discharge time t, and finally the moisture content of the food can be obtained.

[0054] The technical solution of the present application sets a capacitor plate, i.e., a capacitive element, on the cooking cavity, and determines the dielectric constant of the food in the cooking cavity by detecting the discharge time of the capacitive element, thereby obtaining the moisture content of the food in the cooking cavity. This makes the food moisture content detection method applicable to cooking equipment with cooking cavities of different materials and different heating methods, and can increase the application scope of food moisture content detection.

[0055] In some technical solutions of the present application, optionally, the capacitive sensor includes a first capacitive plate and a second capacitive plate, the cooking device also includes an excitation circuit, the excitation circuit includes an inductive element, and the inductive element is connected in series with the first capacitive plate; the electrical parameter information includes a resonant center frequency between the capacitive sensor and the inductive element; during the cooking operation performed by the cooking device, the step of obtaining the electrical parameter information through the capacitive sensor specifically includes: during the cooking operation performed by the cooking device, a second alternating current signal is passed to the first capacitive plate and the second capacitive plate; the resonant voltage amplitude between the capacitive sensor and the inductive element is obtained to determine the resonant center frequency.

[0056] In the technical solution of the present application, the capacitive sensor specifically includes two capacitive electrodes, namely a first capacitive plate and a second capacitive plate. The first capacitive plate and the second capacitive plate are symmetrically attached to the two sides of the cooking cavity, respectively. The first capacitive plate and the second capacitive plate can also be attached to the same side of the cooking cavity, or the first capacitive plate and the second capacitive plate can also be asymmetrically attached to the outer wall of the cooking cavity.

[0057] The cooking device further comprises an excitation circuit for passing a second alternating current signal to the first capacitor plate and the second capacitor plate, and the excitation circuit comprises an inductive element L. The first capacitor plate, the second capacitor plate and the food in the cooking cavity form a capacitor C.

[0058] During the cooking process, the excitation circuit passes a second alternating current into the capacitor C formed by the first capacitor plate, the second capacitor plate and the food in the cooking chamber by sweeping the frequency, such as sweeping the frequency between 1KHz and 1GHz. At this time, an LC resonant circuit is formed between the equivalent capacitor C and the inductive element L.

[0059] Among them, the LC resonance center frequency is the frequency of the center point of the resonance. At the center point of the resonance, the LC resonance voltage is the maximum value. Therefore, by reading the resonance voltage amplitude, or by the phase relationship between current and voltage, the center resonance frequency of the LC resonance can be found. The capacitance value of the equivalent capacitor C can be determined by the center resonance frequency, and then the moisture content of the food can be determined.

[0060] The formula for determining the capacitance value of the equivalent capacitor C is as follows:

[0061]

[0062] C = 4π2f2L(8);

[0063] Among them, f is the center resonant frequency, L is the inductance value of the inductive element, and C is the capacitance value of the equivalent capacitor.

[0064] The technical solution of the present application is to set two capacitor plates on the cooking cavity, and to detect the central resonance frequency of the LC resonance between the two capacitor plates and the inductive element in the excitation circuit, so as to obtain the moisture content of the food in the cooking cavity, so that the food moisture content detection method is applicable to cooking devices with cooking cavities of different materials and different heating methods, and can increase the application scope of food moisture content detection. In some technical solutions of the present application, optionally, the step of determining the moisture content according to the electrical parameter information specifically includes: determining the dielectric constant of the food in the cooking cavity according to the electrical parameter information; determining the moisture content according to the dielectric constant.

[0065] In this technical solution, the dielectric constant of food materials is different at different moisture contents. Take rice as an example. As the cooking process progresses, the rice gradually absorbs water, thereby changing its moisture content. As the moisture content changes, the dielectric constant of the rice will also change accordingly. The electrical parameter information obtained by the capacitive sensor can be used to determine the moisture content of the rice.

[0066] Specifically, dielectric coefficient curves of different types of food are pre-stored in the cooking device, wherein the dielectric coefficient curve is the dielectric coefficient of one type of food at different moisture contents.

[0067] After the corresponding electrical parameter information is obtained through the capacitive sensor, the dielectric constant of the food in the cooking chamber is converted according to the electrical parameter information, such as voltage information and discharge time information, and the moisture content of the food is found by comparing it with the pre-stored dielectric constant curve.

[0068] The technical solution of the present application obtains the dielectric constant of the food in the cooking cavity through a capacitive sensor, determines the moisture content of the food based on the dielectric constant, judges the maturity of the food based on the moisture content, and adjusts the heating power of the cooking device, which can improve the cooking effect of the cooking device.

[0069] In some technical solutions of the present application, optionally, the step of adjusting the heating power of the cooking device according to the moisture content specifically includes: when the moisture content is within a preset moisture content range, controlling the cooking device to operate at a first heating power.

[0070] In this technical solution, the preset moisture content range indicates the cooking stage of the cooking device before the boiling stage, such as the food adding stage, water adding stage, water absorption stage and start heating stage. In this stage, the moisture content of the food slowly increases.

[0071] When it is determined that the moisture content of the food in the current cooking cavity is within the preset moisture content range, it is determined that the boiling stage has not yet been reached, and the cooking device is controlled to heat the cooking cavity or the food according to the first heating power. Exemplarily, the first heating power is the maximum heating power of the cooking device.

[0072] Heating with the first heating power can quickly increase the temperature of the food and water in the cooking cavity and quickly reach the boiling stage, thereby improving cooking efficiency.

[0073] In some technical solutions of the present application, optionally, the step of adjusting the heating power of the cooking device according to the moisture content, the cooking control method also includes: determining the change information of the moisture content within a preset time period; when the change information includes both the first change information indicating an increase in the moisture content and the second change information indicating a decrease in the moisture content, starting the timing; when the timing time reaches the preset time period, controlling the cooking device to operate at a second heating power, the second heating power being less than the first heating power.

[0074] In the technical solution of the present application, the cooking device continuously obtains the moisture content of the food in the cooking cavity and determines the rate of change of the moisture content, specifically the moisture content change information within a preset time period, such as the change in moisture content within 10 seconds.

[0075] When it is determined that the change information includes both change information of increasing moisture content, i.e., the first change information, and change information of decreasing moisture content, i.e., the second change information, it is judged that an inflection point has appeared in the moisture content of the food in the cooking cavity, i.e., the moisture content of the food changes from gradually increasing to gradually decreasing.

[0076] When the inflection point of the moisture content is identified, it can be determined that the cooking device has entered the boiling stage and is in a state of transition from the boiling stage to the rice stewing stage. At this time, the cooking device is controlled to continue to perform the cooking operation for a period of time at the current heating power, that is, after completing the rice stewing stage, it enters the cooking end stage or the heat preservation stage.

[0077] Specifically, when the inflection point of the moisture content is identified, the cooking device starts timing. After the timing duration reaches a preset duration, the cooking device adjusts the heating power to the second heating power.

[0078] The preset time is determined by the type of ingredients to be cooked and the amount of ingredients already cooked.

[0079] The second heating power may be the heating power for stopping heating, or the heating power for the heat preservation stage.

[0080] Exemplarily, the second heating power is 0. Exemplarily, the second heating power is the minimum heating power of the cooking device. Exemplarily, the second heating power is the preset heating power in the heat preservation stage.

[0081] The technical solution of the present application determines whether the process of transitioning from the boiling stage to the simmering stage has begun through the inflection point of the change in the moisture content of the food, thereby accurately identifying the actual cooking stage of the cooking equipment and adjusting the heating power according to the cooking stage to improve the cooking effect.

[0082] In some technical solutions of the present application, optionally, after the step of determining the change information of the moisture content within a preset time period, the cooking control method further includes: when the change amount of the moisture content indicated by the change information is less than the change amount threshold, controlling the cooking device to operate at the second heating power.

[0083] In this technical solution, when the change in moisture content is less than the change threshold, it means that the moisture content of the food remains basically unchanged. At this time, it can be determined that the food is fully cooked and is in the final stage of cooking or the heat preservation stage.

[0084] Therefore, when the change in the moisture content of the food is less than the change threshold, it is determined that the current cooking device is in the cooking end stage or the heat preservation stage, and the cooking device is controlled to adjust the heating power to the second heating power.

[0085] It can be understood that if the current cooking equipment has not yet started heating, the moisture content of the food changes to an increase in moisture content, and the change in moisture content is less than the change threshold, it is determined that the current stage is in the soaking stage or before the heating starts, so the moisture content of the food has not changed significantly.

[0086] The second heating power may be the heating power for stopping heating, or the heating power for the heat preservation stage.

[0087] The technical solution of the present application can improve the cooking effect by detecting the moisture content of the food in real time, determining that the food is cooked when the moisture content of the food changes little, and controlling the cooking equipment to adjust the heating power to enter the cooking end stage or the insulation stage.

[0088] In some technical solutions of the present application, optionally, after the step of determining the change information of the moisture content within a preset time period, the cooking control method also includes: when the change in moisture content indicated by the change information is greater than or equal to a change threshold, controlling the cooking device to operate at a first heating power.

[0089] In this technical solution, when the change in moisture content is greater than the change threshold, it means that the moisture content of the food is still changing significantly. At this time, it can be determined that the food is still absorbing water and the cooking equipment is in the water absorption stage or boiling stage.

[0090] Therefore, when the change in moisture content of the food is greater than or equal to the change threshold, it is determined that the current cooking device is in the boiling stage or the water absorption stage. At this time, the cooking device is controlled to set the heating power to the first heating power to ensure the cooking efficiency of the cooking device.

[0091] Exemplarily, the first heating power is the maximum heating power of the cooking device.

[0092] The technical solution of the present application detects the moisture content of the food in real time, and when the moisture content of the food changes significantly, determines that it is in a boiling state or a water absorbing state. At this time, the cooking equipment is controlled to heat at a first heating power, which can improve cooking efficiency.

[0093] A second aspect of the present application provides a cooking control device, which is applied to a cooking device. The cooking device includes a cooking cavity and a sensor, and the sensor is used to obtain the moisture content of the food in the cooking cavity. The cooking control device includes: an acquisition module, which is used to obtain the moisture content of the food in the cooking cavity during the cooking operation performed by the cooking device; and a control module, which is used to adjust the heating power of the cooking device according to the moisture content.

[0094] In this technical solution, the cooking device can be a rice cooker, an electric pressure cooker, etc. The cooking device includes a cooking cavity and a sensor, wherein the cooking cavity is used to hold food to be cooked and water, and the sensor is used to detect the water content of the food in the cooking cavity.

[0095] Exemplarily, the cooking cavity is a pot of the cooking device. In the case where the cooking device comprises an outer pot and an inner pot, the cooking cavity is the inner pot of the cooking device.

[0096] During the cooking process, the cooking device can heat the cooking cavity so that the cooking cavity transfers heat to the food and water, thereby cooking the food. In other embodiments, the food and water in the cooking cavity can be directly heated by microwave heating or far infrared heating, thereby cooking the food.

[0097] In order to optimize the cooking effect, the cooking equipment will dynamically adjust the heating power according to the different cooking stages of the ingredients. In the related art, the temperature of the bottom of the pot is generally detected by setting a thermistor at the bottom of the pot in the cooking cavity, and the temperature of the ingredients and water is inferred based on the bottom temperature to determine whether the ingredients are cooked.

[0098] This method is generally only applicable to cooking cavities with high thermal conductivity, such as metal cooking cavities. For cooking cavities made of materials such as ceramics, when the cooking cavities of these materials are heated, the heat is transferred from the outer wall of the cooking cavity to the internal ingredients at a slow rate. Therefore, it is difficult to judge whether the rice is cooked by the temperature of the outer side of the bottom.

[0099] At the same time, for cooking equipment that uses far-infrared heating or microwave heating, since its working principle is to directly heat the ingredients in the pot, under the influence of water, the temperature of the ingredients will be maintained at around 100°C for a long time. Therefore, after the heat is conducted by the pot, the temperature of the bottom wall of the cooking cavity may be lower than 100°C, and it is impossible to judge whether the rice is cooked by the temperature of the outside of the bottom.

[0100] In response to the above problems, the technical solution of the present application sets a sensor to directly detect the moisture content of the food in the cooking cavity, determines the maturity of the food according to the moisture content of the food, and controls and adjusts the heating power according to the maturity of the food to adapt to different cooking stages.

[0101] Specifically, taking the cooking device as an electric rice cooker as an example, when the electric rice cooker cooks rice, the moisture content of the rice is directly related to the cooking stage. In the early stage of cooking, before the electric rice cooker starts to heat to the boiling stage, the moisture content of the rice increases slowly. As the cooking operation proceeds, the moisture content of the rice continues to rise until the cooking stage reaches the boiling stage, when the moisture content of the rice reaches the highest value, and after a certain time in the boiling stage, the moisture content of the rice begins to decrease. When the rice is fully cooked, the moisture content of the rice changes very little.

[0102] Therefore, the maturity of the food in the current cooking cavity and the cooking stage of the cooking device can be accurately determined by the moisture content.

[0103] Exemplarily, the sensor may be an electrode sensor, a capacitive sensor or a conductivity sensor, through which the electrical parameter characteristics of the food in the cooking cavity can be collected, and the moisture content of the food can be determined based on the electrical parameter characteristics.

[0104] Exemplarily, the sensor may be an ultrasonic sensor or a vibration sensor, through which the physical characteristics of the food in the cooking chamber can be collected, and the moisture content of the food can be determined based on the physical characteristics.

[0105] The technical solution of the present application collects the moisture content of the food in the cooking cavity by setting a sensor, determines the current cooking stage of the cooking equipment according to the moisture content of the food in the cooking cavity, and dynamically adjusts the heating power to adapt to the current cooking stage. This method can be applied to non-metallic cookware such as ceramic cooking cavities and casseroles, and can also be applied to cooking equipment that directly heats food such as far-infrared heating or microwave heating, thereby achieving accurate judgment of the cooking stage and improving the cooking effects of cooking equipment with different types of cookware and different heating types.

[0106] The third aspect of the present application provides a cooking control device, comprising: a memory for storing programs or instructions; a processor for implementing the steps of the cooking control method provided in any of the above-mentioned technical solutions when executing the programs or instructions, and therefore also including all its beneficial effects, which will not be repeated here to avoid repetition.

[0107] The fourth aspect of the present application provides a readable storage medium on which a program or instruction is stored. When the program or instruction is executed by at least one processor, the steps of the cooking control method provided in any of the above technical solutions are implemented, and therefore all its beneficial effects are also included. To avoid repetition, they will not be repeated here.

[0108] The fifth aspect of the present application provides a cooking device, including a cooking control device as provided in any of the above technical solutions, and / or a readable storage medium as provided in any of the above technical solutions, and therefore also includes all of its beneficial effects, which will not be repeated here to avoid repetition.

[0109] In some technical solutions of the present application, optionally, the cooking device is any one of the following: an electric rice cooker, an electric pressure cooker or an electric soup cooker. BRIEF DESCRIPTION OF THE DRAWINGS

[0110] The above and / or additional aspects and advantages of the present application will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0111] Figure 1 One of the structural schematic diagrams of cooking devices in some embodiments of the present application is shown;

[0112] Figure 2 A second structural schematic diagram of a cooking device according to some embodiments of the present application is shown;

[0113] Figure 3 One of the flow charts of the cooking control method of some embodiments of the present application is shown;

[0114] Figure 4 A schematic diagram showing the correspondence between electrical parameter information and cooking stages in some embodiments of the present application;

[0115] Figure 5A A third structural schematic diagram of a cooking device according to some embodiments of the present application is shown;

[0116] Figure 5B A fourth structural schematic diagram of a cooking device according to some embodiments of the present application is shown;

[0117] Figure 6 A fifth structural schematic diagram of a cooking device according to some embodiments of the present application is shown;

[0118] Figure 7 A schematic diagram of a capacitive sensor according to some embodiments of the present application is shown;

[0119] Figure 8 A sixth structural schematic diagram showing a cooking device according to some embodiments of the present application;

[0120] Fig. 9 A seventh structural schematic diagram of a cooking device according to some embodiments of the present application is shown;

[0121] Fig.10 shows a graph of the relationship between the resonant frequency and the resonant voltage amplitude;

[0122] Fig.11A second flowchart of a cooking control method according to some embodiments of the present application is shown;

[0123] Fig.12 One of the structural block diagrams of the cooking control device of some embodiments of the present application is shown;

[0124] Fig.13 A second structural block diagram of a cooking control device according to some embodiments of the present application is shown.

[0125] Reference numerals:

[0126] 100 cooking device, 102 cooking cavity, 104 sensor, 1042 first capacitor plate, 1044 second capacitor plate, 1046 voltage sampling unit, 1048 capacitive element, 105 inductive element. DETAILED DESCRIPTION

[0127] In order to more clearly understand the above-mentioned purposes, features and advantages of the present application, the present application is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0128] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0129] Refer to the following Figures 1 to 13 The present invention describes a cooking control method, a cooking control device, a readable storage medium and a cooking appliance according to some embodiments of the present application.

[0130] In some embodiments of the present application, a cooking control method is provided, which is executed by a cooking device. Figure 1 One of the structural schematic diagrams of cooking devices in some embodiments of the present application is shown, Figure 2 The second structural schematic diagram of the cooking device of some embodiments of the present application is shown as follows: Figure 1 and Figure 2 As shown, the cooking device 100 includes a cooking cavity 102 and a sensor 104, and the sensor 104 is used to obtain the moisture content of the food in the cooking cavity.

[0131] Figure 3 One of the flow charts of the cooking control method of some embodiments of the present application is shown, such as Figure 3 As shown, the cooking control method includes:

[0132] Step 302, while the cooking device is performing a cooking operation, obtaining the moisture content of the food in the cooking cavity;

[0133] Step 304, adjusting the heating power of the cooking device according to the moisture content.

[0134] In this embodiment, the cooking device may be a rice cooker, an electric pressure cooker, etc. The cooking device includes a cooking cavity and a sensor, wherein the cooking cavity is used to hold food to be cooked and water, and the sensor is used to detect the water content of the food in the cooking cavity.

[0135] Exemplarily, the cooking cavity is a pot of the cooking device. In the case where the cooking device comprises an outer pot and an inner pot, the cooking cavity is the inner pot of the cooking device.

[0136] During the cooking process, the cooking device can heat the cooking cavity so that the cooking cavity transfers heat to the food and water, thereby cooking the food. In other embodiments, the food and water in the cooking cavity can be directly heated by microwave heating or far infrared heating, thereby cooking the food.

[0137] In order to optimize the cooking effect, the cooking equipment will dynamically adjust the heating power according to the different cooking stages of the ingredients. In the related art, the temperature of the bottom of the pot is generally detected by setting a thermistor at the bottom of the pot in the cooking cavity, and the temperature of the ingredients and water is inferred based on the bottom temperature to determine whether the ingredients are cooked.

[0138] This method is generally only applicable to cooking cavities with high thermal conductivity, such as metal cooking cavities. For cooking cavities made of materials such as ceramics, when the cooking cavities of these materials are heated, the heat is transferred from the outer wall of the cooking cavity to the internal ingredients at a slow rate. Therefore, it is difficult to judge whether the rice is cooked by the temperature of the outer side of the bottom.

[0139] At the same time, for cooking equipment that uses far-infrared heating or microwave heating, since its working principle is to directly heat the ingredients in the pot, under the influence of water, the temperature of the ingredients will be maintained at around 100°C for a long time. Therefore, after the heat is conducted by the pot, the temperature of the bottom wall of the cooking cavity may be lower than 100°C, and it is impossible to judge whether the rice is cooked by the temperature of the outside of the bottom.

[0140] In response to the above problems, the embodiment of the present application sets a sensor to directly detect the moisture content of the food in the cooking cavity, determines the maturity of the food according to the moisture content of the food, and controls and adjusts the heating power according to the maturity of the food to adapt to different cooking stages.

[0141] Specifically, taking the cooking device as an electric rice cooker as an example, when the electric rice cooker cooks rice, the moisture content of the rice is directly related to the cooking stage. In the early stage of cooking, before the electric rice cooker starts to heat to the boiling stage, the moisture content of the rice increases slowly. As the cooking operation proceeds, the moisture content of the rice continues to rise until the cooking stage reaches the boiling stage, when the moisture content of the rice reaches the highest value, and after a certain time in the boiling stage, the moisture content of the rice begins to decrease. When the rice is fully cooked, the moisture content of the rice changes very little.

[0142] Therefore, the maturity of the food in the current cooking cavity and the cooking stage of the cooking device can be accurately determined by the moisture content.

[0143] Exemplarily, the sensor may be an electrode sensor, a capacitive sensor or a conductivity sensor, through which the electrical parameter characteristics of the food in the cooking cavity can be collected, and the moisture content of the food can be determined based on the electrical parameter characteristics.

[0144] Exemplarily, the sensor may be an ultrasonic sensor or a vibration sensor, through which the physical characteristics of the food in the cooking chamber can be collected, and the moisture content of the food can be determined based on the physical characteristics.

[0145] The embodiment of the present application sets a sensor to collect the moisture content of the food in the cooking cavity, determines the current cooking stage of the cooking equipment according to the moisture content of the food in the cooking cavity, and dynamically adjusts the heating power to adapt to the current cooking stage. This method can be applied to non-metallic cookware such as ceramic cooking cavities and casseroles, and can also be applied to cooking equipment that directly heats the food such as far-infrared heating or microwave heating, thereby achieving accurate judgment of the cooking stage and improving the cooking effects of cooking equipment with different types of cookware and different heating types.

[0146] In some embodiments of the present application, optionally, the sensor is a capacitive sensor; during the cooking operation performed by the cooking device, the step of obtaining the moisture content in the cooking cavity specifically includes: during the cooking operation performed by the cooking device, obtaining electrical parameter information through the capacitive sensor; and determining the moisture content based on the electrical parameter information.

[0147] In this embodiment, the type of sensor is specifically a capacitive sensor. Specifically, the characteristics of the capacitive sensor are used to regard the food in the cooking cavity as the medium between the capacitor plates. During cooking, an electrical signal is passed to the plates of the capacitive sensor, and electrical parameter information such as the current, charge and discharge time of the capacitive sensor is collected, thereby obtaining the dielectric constant of the medium between the plates, that is, the food.

[0148] Specifically, Figure 4 A schematic diagram showing the correspondence between electrical parameter information and cooking stages in some embodiments of the present application is shown. Figure 4As shown, the electrical parameter information is an indirect measurement parameter of the moisture content of the food, and the changing trend of the proposal parameter information is related to the changing trend of the moisture content.

[0149] Since the dielectric constant of ingredients is different at different moisture contents, the dielectric constant curve of the ingredients in the current cooking chamber at different moisture contents is determined according to the cooking mode selected by the user or the type of ingredients input, and the dielectric constant of the current ingredients is determined based on the data detected by the capacitive sensor. The moisture content of the current ingredients can be compared to judge the maturity of the ingredients.

[0150] The embodiment of the present application uses a capacitive sensor to collect the moisture content of food in the cooking cavity. It is suitable for non-metallic cookware such as ceramic cooking cavities and casseroles, and is also suitable for cooking equipment that directly heats food such as far-infrared heating or microwave heating, thereby increasing the application scope of food moisture content detection.

[0151] In some embodiments of the present application, optionally, the cooking cavity is a non-metallic cooking cavity, and the electrical parameter information includes voltage information;

[0152] Figure 5A The third structural schematic diagram of the cooking device of some embodiments of the present application is shown. Figure 5B A fourth structural schematic diagram of a cooking device according to some embodiments of the present application is shown. Figure 6 A fifth structural diagram of a cooking device according to some embodiments of the present application is shown. Figure 5A , Figure 5B and Figure 6 As shown, the capacitive sensor includes a first capacitor plate 1042, a second capacitor plate 1044 and a voltage sampling unit 1046, the voltage sampling unit 1046 is electrically connected to the first capacitor plate 1042, and the first capacitor plate 1042 and the second capacitor plate 1044 are in contact with the outer wall of the cooking cavity 102;

[0153] During the cooking operation performed by the cooking device, the step of obtaining electrical parameter information through a capacitive sensor specifically includes: during the cooking operation performed by the cooking device, a first alternating current signal is input to the first capacitor plate and the second capacitor plate; and voltage information between the first capacitor plate and the second capacitor plate is obtained through a voltage sampling unit.

[0154] In the embodiment of the present application, the cooking cavity is specifically a non-metallic cooking cavity, such as a ceramic cooking cavity, a casserole, etc. The capacitive sensor specifically includes two capacitive electrodes, namely a first capacitive plate and a second capacitive plate. The first capacitive plate and the second capacitive plate are symmetrically attached to the two sides of the cooking cavity, respectively. The first capacitive plate and the second capacitive plate can also be attached to the same side of the cooking cavity, and the first capacitive plate and the second capacitive plate can also be asymmetrically attached to the outer wall of the cooking cavity.

[0155] Figure 7 Schematic diagrams of capacitive sensors of some embodiments of the present application are shown, such as Figure 7 As shown, the two capacitor electrodes and the cooking cavity can be abstracted as an integral capacitor, wherein the food in the cooking cavity is the medium between the two capacitor plates, represented by the resistor Res, the first capacitor plate is RX, and the second capacitor plate is TX.

[0156] The voltage sampling unit M may be a sampling resistor, a current transformer or other current sampling devices. The voltage sampling unit is electrically connected to the first capacitor plate RX. The rice-water mixture may be represented by an equivalent model capacitor Cap and the conductivity Res of the capacitor.

[0157] After the cooking device starts the cooking operation, an AC signal of a certain frequency is respectively input into the first capacitor plate RX and the second capacitor plate TX, and at the same time, the voltage information flowing through the first capacitor plate RX and the second capacitor plate TX, or electrical parameters such as the phase of the electrical signal are obtained through the voltage sampling unit.

[0158] Among them, the current formula of the capacitor is as follows:

[0159]

[0160] t=1 / f; (2)

[0161]

[0162] From the above formulas (1), (2) and (3), we can get formula (4):

[0163]

[0164] Among them, I is the current flowing through the two capacitor plates of the capacitor, u is the vector function of the excitation voltage on the two capacitor plates of the capacitor, that is, the vector function of the first AC signal, f is the self-oscillation frequency of the capacitor, t=1 / f, ε is the dielectric constant of the medium between the two capacitor plates of the capacitor, that is, the dielectric constant of the food, S is the area of ​​the capacitor plates, D is the distance between the two capacitor plates of the capacitor, and C is the capacitance value of the equivalent model capacitor Cap.

[0165] Since in a capacitor, the area S of the capacitor plates, the distance D between the capacitor plates and the self-oscillation frequency f are fixed, and the vector function u of the first AC signal is a known quantity, the dielectric constant ε of the food can be calculated by measuring the voltage information I between the first capacitor plate and the second capacitor plate, and finally the moisture content of the food can be obtained.

[0166] The embodiment of the present application sets two capacitor plates on the cooking cavity, and determines the dielectric constant of the food in the cooking cavity by detecting the current value between the two capacitor plates, thereby obtaining the moisture content of the food in the cooking cavity. This makes the food moisture content detection method applicable to cooking equipment with cooking cavities of different materials and different heating methods, and can increase the application scope of food moisture content detection.

[0167] In some embodiments of the present application, optionally, the voltage value range of the first AC signal is: greater than or equal to 0.3V, and less than or equal to 60V; the frequency range of the first AC signal is: greater than or equal to 0.5KHz, and less than or equal to 1.5GHz.

[0168] In this embodiment, the voltage value range of the first AC signal is 0.3V to 60V. Exemplarily, the voltage value range of the first AC signal is 0.5V to 50V. Exemplarily, the voltage value of the first AC signal is 5V. Exemplarily, the voltage value of the first AC signal is 15V. Exemplarily, the voltage value of the first AC signal is 30V. Exemplarily, the voltage value of the first AC signal is 36V.

[0169] The frequency range of the first AC signal is 0.5 KHz to 1.5 GHz. Exemplarily, the frequency range of the first AC signal is 1 KHz to 1 GHz. Exemplarily, the frequency of the first AC signal is 10 KHz. Exemplarily, the frequency of the first AC signal is 100 KHz. Exemplarily, the frequency of the first AC signal is 1 MHz. Exemplarily, the frequency of the first AC signal is 100 MHz. KHz is kilohertz, MHz is megahertz, and GHz is gigahertz.

[0170] In some embodiments of the present application, optionally, the electrical parameter information includes charge and discharge time information; Figure 8 The sixth structural diagram of the cooking device of some embodiments of the present application is shown as follows: Figure 8 As shown, the capacitive sensor includes a capacitive element 1048, and the capacitive element is in contact with the bottom wall of the cooking cavity 102; during the cooking operation performed by the cooking device, the step of obtaining electrical parameter information through the capacitive sensor specifically includes: during the cooking operation performed by the cooking device, a second alternating current signal is passed into the capacitive element, and the charging and discharging time information of the capacitive element is obtained.

[0171] In the embodiment of the present application, the capacitive sensor is a capacitive sensor with a single capacitive electrode, and the capacitive sensor includes a capacitive electrode, that is, the capacitive element. The capacitive element is arranged in contact with the bottom wall of the cooking cavity. The capacitive element works as a signal transmitting electrode and a signal receiving electrode at the same time.

[0172] After the cooking device starts the cooking operation, an electrical signal is passed to the capacitive element, and the charging and discharging time of the capacitive element is detected.

[0173] Specifically, the capacitor discharge formula is as follows:

[0174]

[0175]

[0176] Among them, U is the voltage after the capacitor is discharged, Ue is the voltage before the capacitor is discharged, t is the capacitor discharge time, R is a parameter indicating the conductivity of the food in the cooking chamber, and R is associated with ε, ε is the dielectric constant of the medium between the two capacitor plates of the capacitor, that is, the dielectric constant of the food, S is the area of ​​the capacitor plates, D is the distance between the two capacitor plates of the capacitor, and C is the capacitance value of the equivalent model capacitor Cap.

[0177] Since U and Ue can be measured and S and D are constants, the conductivity R and dielectric constant ε of the food in the cooking chamber can be obtained according to the capacitor discharge time t, and finally the moisture content of the food can be obtained.

[0178] The embodiment of the present application sets a capacitor plate, i.e., a capacitive element, on the cooking cavity, and determines the dielectric constant of the food in the cooking cavity by detecting the discharge time of the capacitive element, thereby obtaining the moisture content of the food in the cooking cavity. This makes the food moisture content detection method applicable to cooking equipment with cooking cavities of different materials and different heating methods, and can increase the application scope of food moisture content detection.

[0179] In some embodiments of the present application, optionally, Fig. 9 FIG. 7 shows a structural schematic diagram of a cooking device according to some embodiments of the present application. Fig. 9 As shown, the capacitive sensor includes a first capacitor plate 1042 and a second capacitor plate 1044, and the cooking device also includes an excitation circuit, the excitation circuit includes an inductive element 105, and the inductive element 105 is connected in series with the first capacitor plate 1042; the electrical parameter information includes a resonant center frequency between the capacitive sensor and the inductive element; during the cooking operation performed by the cooking device, the step of obtaining the electrical parameter information through the capacitive sensor specifically includes: during the cooking operation performed by the cooking device, a second alternating current signal is passed to the first capacitor plate and the second capacitor plate; the resonant voltage amplitude between the capacitive sensor and the inductive element is obtained to determine the resonant center frequency.

[0180] In the embodiment of the present application, the capacitive sensor specifically includes two capacitive electrodes, namely a first capacitive plate and a second capacitive plate. The first capacitive plate and the second capacitive plate are symmetrically attached to the two sides of the cooking cavity, respectively. The first capacitive plate and the second capacitive plate can also be attached to the same side of the cooking cavity, or the first capacitive plate and the second capacitive plate can also be asymmetrically attached to the outer wall of the cooking cavity.

[0181] The cooking device further comprises an excitation circuit for passing a second alternating current signal to the first capacitor plate and the second capacitor plate, and the excitation circuit comprises an inductive element L. The first capacitor plate, the second capacitor plate and the food in the cooking cavity form a capacitor C.

[0182] During the cooking process, the excitation circuit passes a second alternating current into the capacitor C formed by the first capacitor plate, the second capacitor plate and the food in the cooking chamber by sweeping the frequency, such as sweeping the frequency between 1KHz and 1GHz. At this time, an LC resonant circuit is formed between the equivalent capacitor C and the inductive element L.

[0183] Among them, the LC resonance center frequency, that is, the frequency of the center point of the resonance, Fig.10 The relationship between the resonant frequency and the resonant voltage amplitude is shown in FIG. Fig.10 As shown in the figure, at the resonance center point fm, the LC resonance voltage is the maximum value vm. Therefore, by reading the resonance voltage amplitude, or by the phase relationship between current and voltage, the center resonance frequency of the LC resonance can be found, and the capacitance value of the equivalent capacitor C can be determined by the center resonance frequency, and then the moisture content of the food can be determined.

[0184] The formula for determining the capacitance value of the equivalent capacitor C is as follows:

[0185]

[0186] C=4π 2 f 2 L (8);

[0187] Among them, f is the center resonant frequency, L is the inductance value of the inductive element, and C is the capacitance value of the equivalent capacitor.

[0188] The embodiment of the present application arranges two capacitor plates on the cooking cavity, and detects the center resonance frequency of the LC resonance between the two capacitor plates and the inductive element in the excitation circuit, thereby obtaining the moisture content of the food in the cooking cavity. This makes the food moisture content detection method applicable to cooking equipment with cooking cavities of different materials and different heating methods, and can improve the application scope of food moisture content detection.

[0189] In some embodiments of the present application, optionally, the step of determining the moisture content according to the electrical parameter information specifically includes: determining the dielectric constant of the food in the cooking cavity according to the electrical parameter information; and determining the moisture content according to the dielectric constant.

[0190] In this embodiment, the dielectric constant of the food material is different at different moisture contents. Take rice as an example. As the cooking process progresses, the rice gradually absorbs water, thereby changing the moisture content. As the moisture content changes, the dielectric constant of the rice will also change accordingly. The electrical parameter information obtained by the capacitive sensor can be used to determine the moisture content of the rice.

[0191] Specifically, dielectric coefficient curves of different types of food are pre-stored in the cooking device, wherein the dielectric coefficient curve is the dielectric coefficient of one type of food at different moisture contents.

[0192] After the corresponding electrical parameter information is obtained through the capacitive sensor, the dielectric constant of the food in the cooking chamber is converted according to the electrical parameter information, such as voltage information and discharge time information, and the moisture content of the food is found by comparing it with the pre-stored dielectric constant curve.

[0193] The embodiment of the present application obtains the dielectric constant of the food in the cooking cavity through a capacitive sensor, determines the moisture content of the food based on the dielectric constant, judges the maturity of the food based on the moisture content, and adjusts the heating power of the cooking device, which can improve the cooking effect of the cooking device.

[0194] In some embodiments of the present application, optionally, the step of adjusting the heating power of the cooking device according to the moisture content specifically includes: when the moisture content is within a preset moisture content range, controlling the cooking device to operate at a first heating power.

[0195] In this embodiment, the preset moisture content range indicates the cooking stage of the cooking device before the boiling stage, such as the food adding stage, water adding stage, water absorption stage and the start heating stage. In this stage, the moisture content of the food slowly increases.

[0196] When it is determined that the moisture content of the food in the current cooking cavity is within the preset moisture content range, it is determined that the boiling stage has not yet been reached, and the cooking device is controlled to heat the cooking cavity or the food according to the first heating power. Exemplarily, the first heating power is the maximum heating power of the cooking device.

[0197] Heating with the first heating power can quickly increase the temperature of the food and water in the cooking cavity and quickly reach the boiling stage, thereby improving cooking efficiency.

[0198] In some embodiments of the present application, optionally, the step of adjusting the heating power of the cooking device according to the moisture content, the cooking control method also includes: determining the change information of the moisture content within a preset time period; starting the timing when the change information includes both the first change information indicating an increase in the moisture content and the second change information indicating a decrease in the moisture content; when the timing time reaches the preset time period, controlling the cooking device to operate at a second heating power, the second heating power being less than the first heating power.

[0199] In an embodiment of the present application, the cooking device continuously obtains the moisture content of the food in the cooking cavity and determines the rate of change of the moisture content, specifically, the moisture content change information within a preset time period, such as the change in moisture content within 10 seconds.

[0200] When it is determined that the change information includes both change information of increasing moisture content, i.e., the first change information, and change information of decreasing moisture content, i.e., the second change information, it is judged that an inflection point has appeared in the moisture content of the food in the cooking cavity, i.e., the moisture content of the food changes from gradually increasing to gradually decreasing.

[0201] When the inflection point of the moisture content is identified, it can be determined that the cooking device has entered the boiling stage and is in a state of transition from the boiling stage to the rice stewing stage. At this time, the cooking device is controlled to continue to perform the cooking operation for a period of time at the current heating power, that is, after completing the rice stewing stage, it enters the cooking end stage or the heat preservation stage.

[0202] Specifically, when the inflection point of the moisture content is identified, the cooking device starts timing. After the timing duration reaches a preset duration, the cooking device adjusts the heating power to the second heating power.

[0203] The preset time is determined by the type of ingredients to be cooked and the amount of ingredients already cooked.

[0204] The second heating power may be the heating power for stopping heating, or the heating power for the heat preservation stage.

[0205] Exemplarily, the second heating power is 0. Exemplarily, the second heating power is the minimum heating power of the cooking device. Exemplarily, the second heating power is the preset heating power in the heat preservation stage.

[0206] The embodiment of the present application determines whether the process of transitioning from the boiling stage to the simmering stage has begun through the inflection point of the change in the moisture content of the food, thereby accurately identifying the actual cooking stage of the cooking equipment and adjusting the heating power according to the cooking stage to improve the cooking effect.

[0207] In some embodiments of the present application, optionally, after the step of determining the change information of the moisture content within a preset time period, the cooking control method further includes: when the change amount of the moisture content indicated by the change information is less than the change amount threshold, controlling the cooking device to operate at the second heating power.

[0208] In this embodiment, when the change in moisture content is less than the change threshold, it indicates that the moisture content of the food remains substantially unchanged. At this time, it can be determined that the food is fully cooked and is in the final stage of cooking or the heat preservation stage.

[0209] Therefore, when the change in the moisture content of the food is less than the change threshold, it is determined that the current cooking device is in the cooking end stage or the heat preservation stage, and the cooking device is controlled to adjust the heating power to the second heating power.

[0210] It can be understood that if the current cooking equipment has not yet started heating, the moisture content of the food changes to an increase in moisture content, and the change in moisture content is less than the change threshold, it is determined that the current stage is in the soaking stage or before the heating starts, so the moisture content of the food has not changed significantly.

[0211] The second heating power may be the heating power for stopping heating, or the heating power for the heat preservation stage.

[0212] The embodiment of the present application detects the moisture content of the food in real time, determines that the food is cooked when the moisture content of the food changes little, and controls the cooking equipment to adjust the heating power to enter the cooking end stage or the heat preservation stage, thereby improving the cooking effect.

[0213] In some embodiments of the present application, optionally, after the step of determining the change information of the moisture content within a preset time period, the cooking control method further includes: when the change amount of the moisture content indicated by the change information is greater than or equal to the change amount threshold, controlling the cooking device to operate at a first heating power.

[0214] In this embodiment, when the change in moisture content is greater than the change threshold, it indicates that the moisture content of the food is still changing significantly. At this time, it can be determined that the food is still absorbing water and the cooking equipment is in the water absorption stage or boiling stage.

[0215] Therefore, when the change in moisture content of the food is greater than or equal to the change threshold, it is determined that the current cooking device is in the boiling stage or the water absorption stage. At this time, the cooking device is controlled to set the heating power to the first heating power to ensure the cooking efficiency of the cooking device.

[0216] Exemplarily, the first heating power is the maximum heating power of the cooking device.

[0217] The embodiment of the present application detects the moisture content of the food in real time, and when the moisture content of the food changes significantly, determines that it is in a boiling state or a water absorbing state. At this time, the cooking device is controlled to heat at a first heating power, which can improve cooking efficiency.

[0218] In some embodiments of the present application, optionally, Fig.11 The second flowchart of the cooking control method of some embodiments of the present application is shown as follows: Fig.11 As shown, the cooking control method includes:

[0219] Step 1102, measuring the moisture content;

[0220] Step 1104, start heating;

[0221] Step 1106, determine whether it is in the boiling stage; if yes, go to step 1108, otherwise return to step 1104;

[0222] Step 1108, determining whether the moisture content has an inflection point; if so, proceed to step 1110A, otherwise proceed to step 1110B;

[0223] Step 1110A, determining the transition from the boiling stage to the rice stewing stage;

[0224] Step 1112A, continue heating for a period of time;

[0225] Step 1110B, determine the change in moisture content; if the change is small, proceed to step 1112B, and if the change is large, proceed to step 1114B;

[0226] Step 1112B, the rice is cooked or in the keep warm stage;

[0227] Step 1114B, in the water absorption stage or boiling stage;

[0228] Step 1116, stop heating or keeping warm.

[0229] In some embodiments of the present application, a cooking control device is provided, which is applied to a cooking device. The cooking device includes a cooking cavity and a sensor, and the sensor is used to obtain the moisture content of food in the cooking cavity.

[0230] Fig.12 One of the structural block diagrams of the cooking control device of some embodiments of the present application is shown, such as Fig.12 As shown, the cooking control device 1200 includes: an acquisition module 1202, which is used to obtain the moisture content of the food in the cooking cavity during the cooking operation of the cooking device; and a control module 1204, which is used to adjust the heating power of the cooking device according to the moisture content.

[0231] In this embodiment, the cooking device may be a rice cooker, an electric pressure cooker, etc. The cooking device includes a cooking cavity and a sensor, wherein the cooking cavity is used to hold food to be cooked and water, and the sensor is used to detect the water content of the food in the cooking cavity.

[0232] During the cooking process, the cooking device can heat the cooking cavity so that the cooking cavity transfers heat to the food and water, thereby cooking the food. In other embodiments, the food and water in the cooking cavity can be directly heated by microwave heating or far infrared heating, thereby cooking the food.

[0233] In order to optimize the cooking effect, the cooking equipment will dynamically adjust the heating power according to the different cooking stages of the ingredients. In the related art, the temperature of the bottom of the pot is generally detected by setting a thermistor at the bottom of the pot in the cooking cavity, and the temperature of the ingredients and water is inferred based on the bottom temperature to determine whether the ingredients are cooked.

[0234] This method is generally only applicable to cooking cavities with high thermal conductivity, such as metal cooking cavities. For cooking cavities made of materials such as ceramics, when the cooking cavities of these materials are heated, the heat is transferred from the outer wall of the cooking cavity to the internal ingredients at a slow rate. Therefore, it is difficult to judge whether the rice is cooked by the temperature of the outer side of the bottom.

[0235] At the same time, for cooking equipment that uses far-infrared heating or microwave heating, since its working principle is to directly heat the ingredients in the pot, under the influence of water, the temperature of the ingredients will be maintained at around 100°C for a long time. Therefore, after the heat is conducted by the pot, the temperature of the bottom wall of the cooking cavity may be lower than 100°C, and it is impossible to judge whether the rice is cooked by the temperature of the outside of the bottom.

[0236] In response to the above problems, the embodiment of the present application sets a sensor to directly detect the moisture content of the food in the cooking cavity, determines the maturity of the food according to the moisture content of the food, and controls and adjusts the heating power according to the maturity of the food to adapt to different cooking stages.

[0237] Specifically, taking the cooking device as an electric rice cooker as an example, when the electric rice cooker cooks rice, the moisture content of the rice is directly related to the cooking stage. In the early stage of cooking, before the electric rice cooker starts to heat to the boiling stage, the moisture content of the rice increases slowly. As the cooking operation proceeds, the moisture content of the rice continues to rise until the cooking stage reaches the boiling stage, when the moisture content of the rice reaches the highest value, and after a certain time in the boiling stage, the moisture content of the rice begins to decrease. When the rice is fully cooked, the moisture content of the rice changes very little.

[0238] Therefore, the maturity of the food in the current cooking cavity and the cooking stage of the cooking device can be accurately determined by the moisture content.

[0239] Exemplarily, the sensor may be an electrode sensor, a capacitive sensor or a conductivity sensor, through which the electrical parameter characteristics of the food in the cooking cavity can be collected, and the moisture content of the food can be determined based on the electrical parameter characteristics.

[0240] Exemplarily, the sensor may be an ultrasonic sensor or a vibration sensor, through which the physical characteristics of the food in the cooking chamber can be collected, and the moisture content of the food can be determined based on the physical characteristics.

[0241] The embodiment of the present application sets a sensor to collect the moisture content of the food in the cooking cavity, determines the current cooking stage of the cooking equipment according to the moisture content of the food in the cooking cavity, and dynamically adjusts the heating power to adapt to the current cooking stage. This method can be applied to non-metallic cookware such as ceramic cooking cavities and casseroles, and can also be applied to cooking equipment that directly heats the food such as far-infrared heating or microwave heating, thereby achieving accurate judgment of the cooking stage and improving the cooking effects of cooking equipment with different types of cookware and different heating types.

[0242] In some embodiments of the present application, optionally, the sensor is a capacitive sensor; the acquisition module is specifically used to acquire electrical parameter information through the capacitive sensor during the cooking operation performed by the cooking device; the cooking control device also includes a determination module for determining the moisture content based on the electrical parameter information.

[0243] In this embodiment, the type of sensor is specifically a capacitive sensor. Specifically, the characteristics of the capacitive sensor are used to regard the food in the cooking cavity as the medium between the capacitor plates. During cooking, an electrical signal is passed to the plates of the capacitive sensor, and electrical parameter information such as the current, charge and discharge time of the capacitive sensor is collected, thereby obtaining the dielectric constant of the medium between the plates, that is, the food.

[0244] Specifically, the electrical parameter information is an indirect measurement parameter of the moisture content of the food, and the changing trend of the proposal parameter information is related to the changing trend of the moisture content.

[0245] Since the dielectric constant of ingredients is different at different moisture contents, the dielectric constant curve of the ingredients in the current cooking chamber at different moisture contents is determined according to the cooking mode selected by the user or the type of ingredients input, and the dielectric constant of the current ingredients is determined based on the data detected by the capacitive sensor. The moisture content of the current ingredients can be compared to judge the maturity of the ingredients.

[0246] The embodiment of the present application uses a capacitive sensor to collect the moisture content of food in the cooking cavity. It is suitable for non-metallic cookware such as ceramic cooking cavities and casseroles, and is also suitable for cooking equipment that directly heats food such as far-infrared heating or microwave heating, thereby increasing the application scope of food moisture content detection.

[0247] In some embodiments of the present application, optionally, the cooking cavity is a non-metallic cooking cavity, and the electrical parameter information includes voltage information;

[0248] The capacitive sensor includes a first capacitive plate, a second capacitive plate and a voltage sampling unit, the voltage sampling unit is electrically connected to the first capacitive plate, and the first capacitive plate and the second capacitive plate are in contact with the outer side wall of the cooking cavity;

[0249] The control module is also used to pass a first alternating current signal to the first capacitor plate and the second capacitor plate during the cooking operation performed by the cooking device; the acquisition module is also used to obtain voltage information between the first capacitor plate and the second capacitor plate through a voltage sampling unit.

[0250] In the embodiment of the present application, the cooking cavity is specifically a non-metallic cooking cavity, such as a ceramic cooking cavity, a casserole, etc. The capacitive sensor specifically includes two capacitive electrodes, namely a first capacitive plate and a second capacitive plate. The first capacitive plate and the second capacitive plate are symmetrically attached to the two sides of the cooking cavity, respectively. The first capacitive plate and the second capacitive plate can also be attached to the same side of the cooking cavity, and the first capacitive plate and the second capacitive plate can also be asymmetrically attached to the outer wall of the cooking cavity.

[0251] The two capacitor electrodes and the cooking cavity can be abstracted as an integral capacitor, wherein the food in the cooking cavity is the medium between the two capacitor plates, represented by the resistor Res, the first capacitor plate is RX, and the second capacitor plate is TX.

[0252] The voltage sampling unit M may be a sampling resistor, a current transformer or other current sampling devices. The voltage sampling unit is electrically connected to the first capacitor plate RX.

[0253] After the cooking device starts the cooking operation, an AC signal of a certain frequency is respectively input into the first capacitor plate RX and the second capacitor plate TX, and at the same time, the effective current flowing through the first capacitor plate RX and the second capacitor plate TX, or electrical parameters such as the phase of the electrical signal are obtained through the voltage sampling unit.

[0254] Among them, the current formula of the capacitor is as follows:

[0255]

[0256] t=1 / f; (2)

[0257]

[0258] From the above formulas (1), (2) and (3), we can get formula (4):

[0259]

[0260] Among them, I is the current flowing through the two capacitor plates of the capacitor, u is the vector function of the excitation voltage on the two capacitor plates of the capacitor, that is, the vector function of the first AC signal, f is the self-oscillation frequency of the capacitor, t=1 / f, ε is the dielectric constant of the medium between the two capacitor plates of the capacitor, that is, the dielectric constant of the food, S is the area of ​​the capacitor plates, D is the distance between the two capacitor plates of the capacitor, and C is the capacitance value of the equivalent capacitor.

[0261] Since in a capacitor, the area S of the capacitor plates, the distance D between the capacitor plates and the self-oscillation frequency f are fixed, and the vector function u of the first AC signal is a known quantity, the dielectric constant ε of the food can be calculated by measuring the voltage information I between the first capacitor plate and the second capacitor plate, and finally the moisture content of the food can be obtained.

[0262] The embodiment of the present application sets two capacitor plates on the cooking cavity, and determines the dielectric constant of the food in the cooking cavity by detecting the current value between the two capacitor plates, thereby obtaining the moisture content of the food in the cooking cavity. This makes the food moisture content detection method applicable to cooking equipment with cooking cavities of different materials and different heating methods, and can increase the application scope of food moisture content detection.

[0263] In some embodiments of the present application, optionally, the voltage value range of the first AC signal is: greater than or equal to 0.3V, and less than or equal to 60V; the frequency range of the first AC signal is: greater than or equal to 0.5KHz, and less than or equal to 1.5GHz.

[0264] In this embodiment, the voltage value range of the first AC signal is 0.3V to 60V. Exemplarily, the voltage value range of the first AC signal is 0.5V to 50V. Exemplarily, the voltage value of the first AC signal is 5V. Exemplarily, the voltage value of the first AC signal is 15V. Exemplarily, the voltage value of the first AC signal is 30V. Exemplarily, the voltage value of the first AC signal is 36V.

[0265] The frequency range of the first AC signal is 0.5 KHz to 1.5 GHz. Exemplarily, the frequency range of the first AC signal is 1 KHz to 1 GHz. Exemplarily, the frequency of the first AC signal is 10 KHz. Exemplarily, the frequency of the first AC signal is 100 KHz. Exemplarily, the frequency of the first AC signal is 1 MHz. Exemplarily, the frequency of the first AC signal is 100 MHz. KHz is kilohertz, MHz is megahertz, and GHz is gigahertz.

[0266] In some embodiments of the present application, optionally, the electrical parameter information includes charging and discharging time information; the capacitive sensor includes a capacitive element, and the capacitive element is in contact with the bottom wall of the cooking cavity; the acquisition module is also used to: during the cooking operation of the cooking device, pass a second alternating current signal into the capacitive element and obtain the charging and discharging time information of the capacitive element.

[0267] In the embodiment of the present application, the capacitive sensor is a capacitive sensor with a single capacitive electrode, and the capacitive sensor includes a capacitive electrode, that is, the capacitive element. The capacitive element is arranged in contact with the bottom wall of the cooking cavity. The capacitive element works as a signal transmitting electrode and a signal receiving electrode at the same time.

[0268] After the cooking device starts the cooking operation, an electrical signal is passed to the capacitive element, and the charging and discharging time of the capacitive element is detected.

[0269] Specifically, the capacitor discharge formula is as follows:

[0270]

[0271]

[0272] Among them, U is the voltage after the capacitor is discharged, Ue is the voltage before the capacitor is discharged, t is the capacitor discharge time, R is a parameter indicating the conductivity of the food in the cooking chamber, and R is associated with ε, ε is the dielectric constant of the medium between the two capacitor plates of the capacitor, that is, the dielectric constant of the food, S is the area of ​​the capacitor plates, D is the distance between the two capacitor plates of the capacitor, and C is the capacitance value of the equivalent capacitor.

[0273] Since U and Ue can be measured and S and D are constants, the conductivity R and dielectric constant ε of the food in the cooking chamber can be obtained according to the capacitor discharge time t, and finally the moisture content of the food can be obtained.

[0274] The embodiment of the present application sets a capacitor plate, i.e., a capacitive element, on the cooking cavity, and determines the dielectric constant of the food in the cooking cavity by detecting the discharge time of the capacitive element, thereby obtaining the moisture content of the food in the cooking cavity. This makes the food moisture content detection method applicable to cooking equipment with cooking cavities of different materials and different heating methods, and can increase the application scope of food moisture content detection.

[0275] In some embodiments of the present application, optionally, the determination module is further used to determine the dielectric constant of the food in the cooking cavity according to the electrical parameter information; and determine the moisture content according to the dielectric constant.

[0276] In this embodiment, the dielectric constant of the food material is different at different moisture contents. Take rice as an example. As the cooking process progresses, the rice gradually absorbs water, thereby changing the moisture content. As the moisture content changes, the dielectric constant of the rice will also change accordingly. The electrical parameter information obtained by the capacitive sensor can be used to determine the moisture content of the rice.

[0277] Specifically, dielectric coefficient curves of different types of food are pre-stored in the cooking device, wherein the dielectric coefficient curve is the dielectric coefficient of one type of food at different moisture contents.

[0278] After the corresponding electrical parameter information is obtained through the capacitive sensor, the dielectric constant of the food in the cooking chamber is converted according to the electrical parameter information, such as voltage information and discharge time information, and the moisture content of the food is found by comparing it with the pre-stored dielectric constant curve.

[0279] The embodiment of the present application obtains the dielectric constant of the food in the cooking cavity through a capacitive sensor, determines the moisture content of the food based on the dielectric constant, judges the maturity of the food based on the moisture content, and adjusts the heating power of the cooking device, which can improve the cooking effect of the cooking device.

[0280] In some embodiments of the present application, optionally, the control module is also used to control the cooking device to operate at a first heating power when the moisture content is within a preset moisture content range.

[0281] In this embodiment, the preset moisture content range indicates the cooking stage of the cooking device before the boiling stage, such as the food adding stage, water adding stage, water absorption stage and the start heating stage. In this stage, the moisture content of the food slowly increases.

[0282] When it is determined that the moisture content of the food in the current cooking cavity is within the preset moisture content range, it is determined that the boiling stage has not yet been reached, and the cooking device is controlled to heat the cooking cavity or the food according to the first heating power. Exemplarily, the first heating power is the maximum heating power of the cooking device.

[0283] Heating with the first heating power can quickly increase the temperature of the food and water in the cooking cavity and quickly reach the boiling stage, thereby improving cooking efficiency.

[0284] In some embodiments of the present application, optionally, the determination module is also used to determine the change information of the moisture content within a preset time period; the cooking control device also includes a timing module, which is used to start timing when the change information includes both first change information indicating an increase in moisture content and second change information indicating a decrease in moisture content; the control module is also used to control the cooking equipment to operate at a second heating power when the timing duration reaches a preset duration, and the second heating power is less than the first heating power.

[0285] In an embodiment of the present application, the cooking device continuously obtains the moisture content of the food in the cooking cavity and determines the rate of change of the moisture content, specifically, the moisture content change information within a preset time period, such as the change in moisture content within 10 seconds.

[0286] When it is determined that the change information includes both change information of increasing moisture content, i.e., the first change information, and change information of decreasing moisture content, i.e., the second change information, it is judged that an inflection point has appeared in the moisture content of the food in the cooking cavity, i.e., the moisture content of the food changes from gradually increasing to gradually decreasing.

[0287] When the inflection point of the moisture content is identified, it can be determined that the cooking device has entered the boiling stage and is in a state of transition from the boiling stage to the rice stewing stage. At this time, the cooking device is controlled to continue to perform the cooking operation for a period of time at the current heating power, that is, after completing the rice stewing stage, it enters the cooking end stage or the heat preservation stage.

[0288] Specifically, when the inflection point of the moisture content is identified, the cooking device starts timing. After the timing duration reaches a preset duration, the cooking device adjusts the heating power to the second heating power.

[0289] The preset time is determined by the type of cooking ingredients and the amount of cooking ingredients.

[0290] The second heating power may be the heating power for stopping heating, or the heating power for the heat preservation stage.

[0291] Exemplarily, the second heating power is 0. Exemplarily, the second heating power is the minimum heating power of the cooking device. Exemplarily, the second heating power is the preset heating power in the heat preservation stage.

[0292] The embodiment of the present application determines whether the process of transitioning from the boiling stage to the simmering stage has begun through the inflection point of the change in the moisture content of the food, thereby accurately identifying the actual cooking stage of the cooking equipment and adjusting the heating power according to the cooking stage to improve the cooking effect.

[0293] In some embodiments of the present application, optionally, the control module is further used to control the cooking device to operate at the second heating power when the change in the moisture content indicated by the change information is less than a change threshold.

[0294] In this embodiment, when the change in moisture content is less than the change threshold, it indicates that the moisture content of the food remains substantially unchanged. At this time, it can be determined that the food is fully cooked and is in the final stage of cooking or the heat preservation stage.

[0295] Therefore, when the change in the moisture content of the food is less than the change threshold, it is determined that the current cooking device is in the cooking end stage or the heat preservation stage, and the cooking device is controlled to adjust the heating power to the second heating power.

[0296] It can be understood that if the current cooking equipment has not yet started heating, the moisture content of the food changes to an increase in moisture content, and the change in moisture content is less than the change threshold, it is determined that the current stage is in the soaking stage or before the heating starts, so the moisture content of the food has not changed significantly.

[0297] The second heating power may be the heating power for stopping heating, or the heating power for the heat preservation stage.

[0298] The embodiment of the present application detects the moisture content of the food in real time, determines that the food is cooked when the moisture content of the food changes little, and controls the cooking equipment to adjust the heating power to enter the cooking end stage or the heat preservation stage, thereby improving the cooking effect.

[0299] In some embodiments of the present application, optionally, the control module is further used to control the cooking device to operate at the first heating power when the change in moisture content indicated by the change information is greater than or equal to a change threshold.

[0300] In this embodiment, when the change in moisture content is greater than the change threshold, it indicates that the moisture content of the food is still changing significantly. At this time, it can be determined that the food is still absorbing water and the cooking equipment is in the water absorption stage or boiling stage.

[0301] Therefore, when the change in moisture content of the food is greater than or equal to the change threshold, it is determined that the current cooking device is in the boiling stage or the water absorption stage. At this time, the cooking device is controlled to set the heating power to the first heating power to ensure the cooking efficiency of the cooking device.

[0302] Exemplarily, the first heating power is the maximum heating power of the cooking device.

[0303] The embodiment of the present application detects the moisture content of the food in real time, and when the moisture content of the food changes significantly, determines that it is in a boiling state or a water absorbing state. At this time, the cooking device is controlled to heat at a first heating power, which can improve cooking efficiency.

[0304] In some embodiments of the present application, a cooking control device is provided. Fig.13 The second structural block diagram of the cooking control device of some embodiments of the present application is shown as follows: Fig.13 As shown, the cooking control device 1300 includes: a memory 1302 for storing programs or instructions; a processor 1304, for implementing the steps of the cooking control method provided in any of the above embodiments when executing the programs or instructions, and therefore also includes all its beneficial effects, which will not be repeated here to avoid repetition.

[0305] In some embodiments of the present application, a readable storage medium is provided, on which a program or instruction is stored. When the program or instruction is executed by at least one processor, the steps of the cooking control method provided in any of the above embodiments are implemented, and therefore all its beneficial effects are also included. To avoid repetition, they will not be repeated here.

[0306] In some embodiments of the present application, a cooking device is provided, including a cooking control device as provided in any of the above embodiments, and / or a readable storage medium as provided in any of the above embodiments, and therefore also including all of their beneficial effects, which will not be described here to avoid repetition.

[0307] In some embodiments of the present application, optionally, the cooking device is any one of the following: an electric rice cooker, an electric pressure cooker or an electric soup cooker.

[0308] In the description of this application, the term "plurality" refers to two or more than two. Unless otherwise clearly defined, the terms "upper" and "lower" indicate positions or positional relationships based on the positions or positional relationships described in the accompanying drawings. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on this application. The terms "connect", "install", "fixed", etc. should be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0309] In the description of the present application, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In the present application, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0310] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A cooking control method, executed by a cooking device, characterized in that: The cooking device comprises a cooking cavity and a sensor, wherein the sensor is used to obtain the moisture content of food in the cooking cavity, and the cooking control method comprises: During the cooking operation performed by the cooking device, obtaining the moisture content of the food in the cooking cavity; The heating power of the cooking device is adjusted according to the moisture content.

2. The cooking control method according to claim 1, characterized in that: The sensor is a capacitive sensor; The step of obtaining the moisture content of the food in the cooking cavity during the cooking operation performed by the cooking device specifically includes: During the cooking operation performed by the cooking device, electrical parameter information is acquired through the capacitive sensor; The moisture content is determined according to the electrical parameter information.

3. The cooking control method according to claim 2, characterized in that: The cooking cavity is a non-metallic cooking cavity, the electrical parameter information includes voltage information; the capacitive sensor includes a first capacitor plate, a second capacitor plate and a voltage sampling unit, the voltage sampling unit is electrically connected to the first capacitor plate, and the first capacitor plate and the second capacitor plate are in contact with the outer wall of the cooking cavity; The step of acquiring electrical parameter information through the capacitive sensor during the cooking operation performed by the cooking device specifically includes: During the cooking operation performed by the cooking device, a first alternating current signal is supplied to the first capacitor plate and the second capacitor plate; The voltage information between the first capacitor plate and the second capacitor plate is acquired through the voltage sampling unit.

4. The cooking control method according to claim 3, characterized in that: The voltage value range of the first alternating current signal is: greater than or equal to 0.3V and less than or equal to 60V; The frequency range of the first alternating current signal is: greater than or equal to 0.5 KHz and less than or equal to 1.5 GHz.

5. The cooking control method according to claim 2, characterized in that: The electrical parameter information includes charge and discharge time information; the capacitive sensor includes a capacitive element, and the capacitive element is arranged on the bottom wall of the cooking cavity; The step of acquiring electrical parameter information through the capacitive sensor during the cooking operation performed by the cooking device specifically includes: During the cooking operation performed by the cooking device, a second alternating current signal is input to the capacitive element, and the charge and discharge time information of the capacitive element is obtained.

6. The cooking control method according to claim 3, characterized in that: The capacitive sensor includes a first capacitive plate and a second capacitive plate, and the cooking device further includes an excitation circuit, the excitation circuit includes an inductive element, and the inductive element is connected in series with the first capacitive plate; The electrical parameter information includes a resonant center frequency between the capacitive sensor and the inductive element; The step of acquiring electrical parameter information through the capacitive sensor during the cooking operation performed by the cooking device specifically includes: During the cooking operation performed by the cooking device, a second alternating current signal is supplied to the first capacitor plate and the second capacitor plate; The resonance voltage amplitude between the capacitive sensor and the inductive element is obtained to determine the resonance center frequency.

7. The cooking control method according to any one of claims 2 to 6, characterized in that: The step of determining the moisture content according to the electrical parameter information specifically includes: Determining the dielectric constant of the food in the cooking cavity according to the electrical parameter information; The water content is determined according to the dielectric constant.

8. The cooking control method according to any one of claims 1 to 6, characterized in that: The step of adjusting the heating power of the cooking device according to the moisture content specifically includes: When the moisture content is within a preset moisture content range, the cooking device is controlled to operate at a first heating power.

9. The cooking control method according to claim 8, characterized in that: The step of adjusting the heating power of the cooking device according to the moisture content, the cooking control method further comprises: Determining the change information of the moisture content within a preset time period; When the change information includes both first change information indicating that the moisture content increases and second change information indicating that the moisture content decreases, starting timing; When the timing duration reaches a preset duration, the cooking device is controlled to operate at a second heating power, where the second heating power is less than the first heating power.

10. The cooking control method according to claim 9, characterized in that: After the step of determining the change information of the moisture content within a preset time period, the cooking control method further includes: When the change amount of the moisture content indicated by the change information is smaller than a change amount threshold, the cooking device is controlled to operate at the second heating power.

11. The cooking control method according to claim 9, characterized in that: After the step of determining the change information of the moisture content within a preset time period, the cooking control method further includes: When the change amount of the moisture content indicated by the change information is greater than or equal to a change amount threshold, the cooking device is controlled to operate at the first heating power.

12. A cooking control device, applied to a cooking device, characterized in that: The cooking device comprises a cooking cavity and a sensor, wherein the sensor is used to obtain the moisture content of the food in the cooking cavity, and the cooking control device comprises: An acquisition module, used for acquiring the moisture content of the food in the cooking cavity during the cooking operation performed by the cooking device; A control module is used to adjust the heating power of the cooking device according to the moisture content.

13. A cooking control device, characterized in that: The cooking control device comprises: Memory, used to store programs or instructions; A processor, configured to implement the steps of the cooking control method according to any one of claims 1 to 11 when executing the program or instruction.

14. A readable storage medium having a program or instruction stored thereon, characterized in that: When the program or instruction is executed by at least one processor, the steps of the cooking control method according to any one of claims 1 to 11 are implemented.

15. A cooking device, characterized in that: include: The cooking control device according to claim 12 or 13; and / or The readable storage medium of claim 14.

16. The cooking device according to claim 15, characterized in that The cooking device is any one of the following: Rice cooker, electric pressure cooker or electric soup cooker.

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