Heating method, heating device and storage medium

Abstract

The invention relates to a heating method, a heating device and a storage medium, and relates to the technical field of household appliances. The heating method comprises the following steps: heating liquid in a container; measuring the mass of the liquid in the container, and obtaining the mass reduction rate of the liquid in the container; judging whether the liquid in the container boils or not according to the mass reduction rate; and if the liquid in the container boils and the boiling duration of the liquid reaches a preset duration, stopping heating the liquid. Whether liquid in the container boils or not is judged by measuring the mass of the liquid in the container, a steam switch does not need to be arranged, and a steam channel does not need to be arranged at the kettle body. The structure of the inner cavity of the heating device is simplified, so that the effects of reducing the manufacturing cost of the heating device and reducing drinking water pollution caused by the steam channel can be achieved.

Description

Technical Field

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

[0002] Since a lot of foam will be generated after boiling water, and there is a risk of overflowing the kettle, in the related art, in order to prevent the water in the kettle from overflowing, it is first determined whether the water in the kettle is boiling, and then the kettle is controlled to stop working when the water boils, so as to avoid further heating of the boiling water and bring safety hazards.

[0003] Among them, a steam switch is often set to determine whether the water in the kettle is boiling. Setting a steam switch requires setting a steam channel in the kettle so that the steam generated by the boiling water can flow to the steam switch. This also makes the chamber inside the kettle more complicated, which not only increases the manufacturing cost of the kettle, but also makes the complex chamber structure more difficult to clean. Contaminants are very likely to remain in the steam channel, increasing the risk of contaminating drinking water. Summary of the invention

[0004] The invention provides a heating method, a heating device and a storage medium, which are used to solve the problem of the complex structure of a kettle cavity caused by judging whether water is boiling.

[0005] In a first aspect, the present invention provides a heating method, comprising the following steps: heating a liquid in a container;

[0006] Measuring the mass of the liquid in the container and obtaining the mass reduction rate of the liquid in the container;

[0007] Determine whether the liquid in the container is boiling based on the rate of mass reduction;

[0008] If the liquid in the container boils and the boiling time of the liquid reaches a predetermined time, the heating of the liquid is stopped.

[0009] In one embodiment, judging whether the liquid is boiling according to the mass reduction rate comprises the following steps:

[0010] When determining whether the mass reduction rate is greater than or equal to the first rate, if so, the liquid boils; if not, the liquid does not boil.

[0011] In one embodiment, the first rate is positively correlated with the current heating power applied to the liquid.

[0012] In one embodiment, the heating method further comprises the following steps,

[0013] Before judging whether the liquid in the container is boiling according to the mass reduction rate, when judging whether the mass reduction rate of the liquid in the container is greater than a safety threshold,

[0014] If so, heating is stopped, wherein the safety threshold is greater than the first rate.

[0015] In one embodiment, the mass reduction rate of the liquid is obtained by the following formula:

[0016] V n =(M n-1 -M n ) / t0,

[0017] Among them, V n For T n The mass reduction rate of the liquid, M n For T n The mass of the liquid at that time, M n-1 For T n-1 The mass of the liquid at t0, t0 is the cycle period, and t0 = T n -T n-1 , T n Refers to the time when the liquid mass was last measured, T n-1 Point to T n The time when the mass of the liquid was last measured before.

[0018] In one embodiment, heating the liquid in the container comprises the following steps:

[0019] Acquiring the real-time mass of the liquid, and adjusting the first heating power in real time according to the real-time mass of the liquid, wherein the first heating power is positively correlated with the real-time mass of the liquid;

[0020] The heating module is controlled to heat the liquid in the container at a first heating power.

[0021] In one embodiment, controlling the heating module to heat the liquid in the container with a first heating power comprises the following steps:

[0022] Determining a calibration power according to the first heating power and an input voltage of the heating device, wherein the calibration power is negatively correlated with the input voltage;

[0023] The operating power of the heating module is controlled to be a calibrated power to achieve heating of the liquid in the container.

[0024] In one embodiment, before heating the liquid in the container, the method further comprises the following steps:

[0025] Determine whether the quality of the liquid in the container meets the heating requirements;

[0026] If the heating requirement is not met, liquid is added or released first until the mass of the liquid in the container meets the heating requirement of the liquid, and then the liquid is heated;

[0027] If the heating requirements are met, the liquid in the container is heated.

[0028] In a second aspect, the present invention further provides a heating device, comprising:

[0029] A container for holding the liquid to be heated;

[0030] A heating module, connected to the container, for heating the liquid in the container;

[0031] a measuring module connected to the container and used to measure the mass of the liquid in the container; and

[0032] A control module, wherein the control module is electrically connected to the heating module and the measuring module respectively, and the control module is used to execute the above-mentioned heating method.

[0033] In a third aspect, the present invention further provides a storage medium having a computer program stored thereon.

[0034] When the computer program is executed by a processor, the above-mentioned heating method is implemented.

[0035] Compared with the prior art, the advantages of the present invention are that, firstly, the speed of steam generation in the kettle can be reflected by the mass reduction rate, and it can accurately determine whether boiling occurs, just like a steam switch. At the same time, since the present application determines whether the liquid is boiling by the mass reduction rate, the mass measuring component can be set at the bottom of the kettle, and there is no need to connect the mass measuring component to the internal chamber of the kettle. Compared with judging boiling by a steam switch, there is no need to set a steam channel in the kettle, which simplifies the internal structure of the kettle. Thereby, the manufacturing cost of the kettle can be reduced, and the risk of drinking water contamination caused by setting a steam channel can be reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Hereinafter, the present invention will be described in more detail based on embodiments and with reference to the accompanying drawings.

[0037] Figure 1 is a flow chart of a heating method in an embodiment of the present invention;

[0038] Figure 2 is a second flow chart of the heating method in an embodiment of the present invention;

[0039] Figure 3 is a third flow chart of the heating method in the embodiment of the present invention;

[0040] Figure 4 is a fourth flow chart of the heating method in the embodiment of the present invention;

[0041] Figure 5is a fifth flow chart of the heating method in the embodiment of the present invention;

[0042] Figure 6 is a sixth flow chart of the heating method in the embodiment of the present invention;

[0043] Figure 7 is a seventh flow chart of a heating method in an embodiment of the present invention;

[0044] Figure 8 is a structural block diagram of a heating device in an embodiment of the present invention;

[0045] Fig. 9 is another structural block diagram of the heating device in the embodiment of the present invention. DETAILED DESCRIPTION

[0046] The present invention will be further described below in conjunction with the accompanying drawings.

[0047] One of the major advantages of electric kettles over traditional kettles is that they can automatically detect when the water in the kettle is boiling and automatically turn off the heating module of the kettle when the water boils, to prevent the water in the kettle from boiling dry. When using an electric kettle to boil water, you don't need to keep an eye on the kettle, which greatly reduces the risk of the kettle boiling dry and is safer to use.

[0048] Among them, most of the current electric kettles form a steam channel at the kettle and set a steam switch at the steam channel so that the steam switch can be deformed when the water in the kettle boils, thereby controlling the electric kettle to stop heating.

[0049] The steam channel needs to be connected to the chamber of the kettle, or it can be set in the handle and connect the handle to the chamber of the inner liner, or it can be set on the lid of the kettle and the electrical connection line can be guided to the bottom through the chamber of the handle to be electrically connected to the base. The chamber structures of both steam channels are relatively complex, requiring the design of complex molds, which increases the manufacturing cost of the kettle.

[0050] In addition, since the steam channel is connected to the chamber of the kettle, its interior is relatively moist, which is easy to breed bacteria and even attract small insects. Moreover, the chamber of the steam channel is generally narrow, which is very difficult to clean. The residual pollutants in the steam channel are difficult to clean in time, and there is a certain risk that they will flow into the main chamber of the kettle and contaminate the drinking water.

[0051] See also Figure 1 As shown, in order to solve the related problems caused by the steam channel and realize the normal boiling water operation of the kettle, the first aspect of the present application provides a heating method, which includes the following steps:

[0052] S01: heating the liquid in the container;

[0053] S02: measuring the mass of the liquid in the container and obtaining the mass reduction rate of the liquid in the container;

[0054] S03: judging whether the liquid in the container is boiling according to the mass reduction rate;

[0055] S04: If the liquid in the container boils and the boiling time of the liquid reaches a predetermined time, the heating of the liquid is stopped.

[0056] That is to say, the heating method provided in the present application does not determine whether the liquid is boiling by measuring the water temperature, but determines whether the liquid is boiling by calculating the mass reduction rate of the liquid in the container.

[0057] It is understandable that when heating unboiling water, part of the heat generated by the heating module is used to increase the temperature of the water, and the other part is used to convert the liquid phase of water into the gas phase. When heating boiling water, since the water in the kettle has reached the boiling point, the heat absorbed by it cannot increase the temperature of the water. At this time, all the heat is used to promote the vaporization of the water in the kettle. In other words, the speed of water vaporization during boiling will be significantly faster than the speed of water vaporization when not boiling, and the rate of mass reduction of the liquid can reflect the rate of increase of water vapor through the reduction of the liquid. The rate of mass reduction of the liquid calculated by measuring the mass of the liquid can reflect the vaporization rate of the liquid, so as to accurately determine whether the liquid is boiling. When it is determined that the liquid is boiling, the electric kettle can control the heating module to stop heating to avoid boiling the water in the kettle dry.

[0058] In addition, since only the mass of the liquid needs to be measured, and no water temperature or steam needs to be sensed, there is no need to set up an additional steam channel or other chamber structure in the kettle that is connected to the water storage chamber. This not only simplifies the chamber structure of the kettle and reduces the manufacturing cost, but also avoids the formation of a cavity structure that can lead to the water storage chamber of the kettle, reducing the risk of contamination of drinking water.

[0059] It is not difficult to imagine that the measuring module for measuring the mass of the liquid in the container can be directly set at the bottom of the kettle, so that the measuring module and the heating module share a chamber structure. Compared with the previous need to set the steam switch at the top of the kettle and then set the heating module at the bottom of the kettle, and electrically connect the steam switch and the heating module through an electrical connecting line, the chamber structure of the kettle is greatly simplified.

[0060] The measuring module can also be directly arranged at a base independent of the kettle body, and directly connected to the circuit of the base, while the control module is integrated at the base, and the heating process is controlled by controlling the base.

[0061] That is to say, since the heating method determines whether the liquid is boiling based on the quality of the liquid, there is no need to set a steam switch at the kettle, thereby avoiding setting a steam channel at the kettle, thereby reducing costs and reducing the risk of drinking water contamination.

[0062] Since the heating module is controlled to stop heating the liquid only after the boiling time reaches the preset time, the temperature of the liquid can be maintained at the boiling point for a period of time. Sufficient boiling can kill viruses, bacteria, microorganisms, etc. in the water, ensuring the disinfection effect of boiling. The preset time here can be set to T1 (60s>T1>0s). Of course, the specific value of the preset time T1 can be determined according to the capacity of the container and the heating power of the heating module, so that the preset time T1 is more in line with the actual situation.

[0063] It should also be noted that in the past, in order to form a complex cavity structure, plastic parts were generally used to manufacture the water boiling device. However, in the present application, there is no need to set a complex cavity structure, and the materials available for selection become more. Not only can the water boiling device be manufactured with plastic parts, but also ceramic parts, glass parts, and cast iron parts can be selected to manufacture the water boiling device to meet the use needs of different customers.

[0064] See also Figure 1 as well as Figure 2 As shown, in some implementations, judging whether the liquid is boiling according to the mass reduction rate includes the following steps:

[0065] When determining whether the mass reduction rate is greater than or equal to the first rate, if so, the liquid boils; if not, the liquid does not boil.

[0066] That is to say, when the calculated mass reduction rate is large, it means that the liquid vaporizes faster than when it is not boiling, and at this time it is determined that the liquid is boiling.

[0067] When the mass reduction rate is less than the first rate, it means that the vaporization rate of the liquid does not exceed the vaporization rate of the liquid when it is not boiling. At this time, it is determined that the liquid is not boiling.

[0068] It is understandable that the first rate here needs to be calibrated in advance to comply with the current use disclosure. Generally speaking, the relevant calibration work is mainly carried out when the liquid is water. And the relevant calibration work is carried out in an air pressure environment of standard atmospheric pressure to adapt to most usage scenarios. Of course, the calibration environment can also be adjusted according to the application scenario to obtain the first rate in a variety of scenarios. For example, the air pressure of the calibration environment is adjusted to simulate the low-pressure environment at high altitude to obtain the first rate in a low-pressure environment, or to simulate the high-pressure environment in a pressure cooker to obtain the first rate in a high-pressure environment. When in use, the corresponding heating mode is selected to switch to the corresponding first rate to determine whether boiling occurs.

[0069] In some implementations, the first rate is positively correlated with the current heating power to the liquid.

[0070] It is understandable that when a liquid boils, if the heating power of the liquid is increased, the liquid will absorb more heat per unit time, so that the liquid vaporization speed will be correspondingly accelerated, and the liquid mass reduction rate will also increase accordingly. If the heating power of the liquid is reduced, the liquid will absorb less heat per unit time, so that the liquid vaporization speed will be correspondingly slowed down, and the liquid mass reduction rate will also be correspondingly slowed down. That is, under the same environment, the mass reduction rate of the liquid when it boils is positively correlated with the heating power.

[0071] Since the first power is determined according to the heating power of the liquid, the accuracy of the judgment can be improved and the situation of misjudgment of boiling can be reduced. It is understandable that it is necessary to calibrate the various heating power situations in the calibration process to obtain a set of power values ​​corresponding to the heating power.

[0072] That is to say, the first rate is not only related to the type of liquid and the air pressure of the heating environment, but also to the heating power during heating. In order to improve the accuracy of judging boiling, a variety of situations can be carefully calibrated to obtain accurate first rate values, and the corresponding first rate can be selected in the corresponding heating scene to judge whether boiling or not.

[0073] The following table is a set of first rate tables for water heating at standard atmospheric pressure.

[0074]

[0075] The above table can be used to determine whether water is boiling in a wide range of scenarios. <P2<P3<P4<P5)

[0076] According to common sense in the art, when the liquid has not reached boiling and is gradually approaching boiling, the vaporization rate of the liquid will gradually increase due to the increase in temperature, and the rate of change of the mass reduction rate is a positive value. When the liquid reaches boiling, since the temperature of the liquid can no longer continue to rise, the mass reduction rate of the liquid will remain almost unchanged (that is, the rate of change of the mass reduction rate is close to 0). In other implementations, the rate of change of the mass reduction rate can be calculated, and when the rate of change of the mass reduction rate is close to 0, it can be determined that the liquid is boiling, and when the rate of change of the mass reduction rate is positive, it can be determined that the liquid is not boiling.

[0077] In some implementations, the mass reduction rate of the liquid is calculated according to the following formula:

[0078] V n =(M n-1 -M n ) / t0,

[0079] Among them, V n For T n The mass reduction rate of the liquid, M n For T n The mass of the liquid at that time, M n-1 For T n-1 The mass of the liquid at t0, t0 is the cycle period, and t0 = T n -T n-1 , T n Refers to the time when the liquid mass was last measured, T n-1 Point to T n The time when the mass of the liquid was last measured before.

[0080] That is, each time the mass M of the liquid is measured n , it will be based on the mass measurement interval t0 and the liquid mass M obtained in the previous measurement n-1 Get the current liquid mass reduction rate V n .

[0081] The two most recent quality measurement data M n 、M n-1 The calculated mass reduction rate V n It is closer to the real-time mass reduction rate during measurement, compared with the current liquid mass M n It is more accurate to calculate the mass reduction rate of the liquid based on the mass M0 of the liquid before heating.

[0082] It can be understood that the cycle period t0 can be set according to actual conditions.

[0083] It should be noted that since the difference in the mass of the liquid before and after is mainly used, and the factor that changes the mass during the heating process is generally only the vaporization of the liquid, the mass reduction of the liquid can be reflected by measuring the mass change of the heating pot as a whole. Compared with directly measuring the mass of the liquid, it is more convenient.

[0084] See also Figures 1 to 3 As shown, in some implementations, the heating method further includes:

[0085] Before judging whether the liquid in the container is boiling according to the mass reduction rate, when judging whether the mass reduction rate of the liquid in the container is greater than a safety threshold,

[0086] If so, heating is stopped, wherein the safety threshold is greater than the first rate.

[0087] It is understandable that when the mass reduction rate of the liquid is too large, it either indicates that there is a fault inside the kettle or that the liquid is boiling violently. In order to avoid safety situations, the heating module needs to be controlled to stop heating, causing safety accidents.

[0088] Of course, since the mass reduction rate of the liquid is actually calculated by measuring the overall mass of the kettle, if the kettle is damaged and falls, or someone pulls off the lid of the kettle during the boiling process, the calculated mass reduction rate will also be too high. By controlling the heating module to stop heating when the calculated mass reduction rate is high, the heating module can be prevented from further heating the water in the kettle when the user opens the lid, thereby reducing scalding injuries to the user.

[0089] See also Figures 1 to 4 As shown, in some implementations, the heating method further includes: controlling the heating module to heat the liquid in the container, including the following steps: obtaining the real-time mass of the liquid, and adjusting the first heating power in real time according to the real-time mass of the liquid, wherein the first heating power is positively correlated with the real-time mass of the liquid;

[0090] The heating module is controlled to heat the liquid in the container at a first heating power.

[0091] That is to say, during the heating process, the heating power is adjusted according to the mass of the liquid. When the mass of the liquid is large, the first heating power of the heating module is increased to speed up the heating of the liquid. When the mass of the liquid is small, the first heating power of the heating module is lowered to avoid boiling caused by excessive power.

[0092] Among them, you can select the corresponding heating power according to the following table

[0093] Water volume m1 Water volume m2 Water volume m3 Water volume m4 Water volume m5 P1 P2 P3 P4 P5

[0094] In the table, m5>m4>m3>m2>m1, and P1 <P2<P3<P4<P5。

[0095] Among them, since it is difficult for the measurement module to directly measure the mass of the liquid, the mass of the liquid in the kettle is usually obtained by measuring the overall mass of the kettle and then subtracting the mass of the kettle body.

[0096] It is understandable that the data in the above table can be calibrated according to actual usage.

[0097] See also Figures 1 to 5 As shown, in some implementations, controlling the heating module to heat the liquid in the container with a first heating power includes the following steps:

[0098] Determining a calibration power according to the first heating power and an input voltage of the heating device, wherein the calibration power is negatively correlated with the input voltage;

[0099] The operating power of the heating module is controlled to be a calibrated power to achieve heating of the liquid in the container.

[0100] In the field of household kettles, the heating of liquid is generally achieved by controlling the duty cycle of the heating module, which causes the actual heating power of the heating module to be greatly affected by the input voltage. The voltage of the power grid fluctuates, and there is a certain difference between the voltage during the day and the voltage at night. In order to heat the liquid in the container more accurately, the voltage is calibrated in this application so that the heating module can reach the corresponding first heating power under different voltages.

[0101] The negative correlation between the calibration power and the input voltage here means that the higher the input voltage, the lower the calibration power needs to be set (i.e., the actual operation time of the heating module is controlled to be shorter) to avoid the actual heating power of the heating module being greater than the first heating power. When the input voltage is lower, the calibration power needs to be set relatively higher (i.e., the actual operation time of the heating module is controlled to be longer) to avoid the actual heating power of the heating module being less than the first heating power.

[0102] It should be noted that a voltage acquisition module may be integrated in the water heating device, and the grid voltage connected to the grid is measured by the voltage acquisition module, and the grid voltage is the above-mentioned input voltage.

[0103] For details, please refer to the following table to set the corresponding calibration power:

[0104] Water volume m1 Water volume m2 Water volume m3 Water volume m4 Water volume m5 Voltage U3 P1 P1 P2 P3 P4 Voltage U2 P1 P2 P3 P4 P5 Voltage U1 P2 P3 P4 P5 P5

[0105] Among them, 180V <U1<212V<U2<230V<U3<253V,m5> m4>m3>m2>m1, and P1 <P2<P3<P4<P5。

[0106] See also Figures 1 to 6 As shown, in some implementations, before controlling the heating module to heat the liquid in the container, the following steps are also included:

[0107] Determine whether the quality of the liquid in the container meets the heating requirements;

[0108] If the heating requirement is not met, liquid is added or released first until the mass of the liquid in the container meets the heating requirement of the liquid, and then the heating module is controlled to heat the liquid;

[0109] If the heating requirements are met, the heating module is directly controlled to heat the liquid in the container.

[0110] That is to say, it is necessary to determine whether the amount of liquid in the container meets the requirements before heating. If the amount of liquid does not meet the heating requirements, liquid will be automatically added to the container or poured out to adjust the mass of the liquid in the container to meet the heating requirements before heating.

[0111] It can not only release the liquid in the container when it is detected that there is too much liquid in the container, thereby avoiding the risk of splashing the liquid in the container during heating, but also avoid the risk of dry burning by adding liquid to the container when it is detected that there is too little liquid in the container.

[0112] It should be noted that the liquid can be added to the container or the liquid in the container can be drained out by setting a matching water adding device or water taking device. It is also possible to set a relevant reminder device at the heating device, and when the mass of the liquid in the container is too large, the heating module is stopped from heating, and an alarm of liquid overfilling is issued to remind the user to manually pour out the water in the heating device; and when the mass of the liquid in the container is too small, the heating module is stopped from heating, and an alarm of liquid quantity is issued to remind the user to manually add water to the heating device.

[0113] The above heating method mainly makes relevant judgments based on the liquid quality data measured by the measuring module. Only a measuring module capable of realizing quality measurement needs to be set on the heating device, and no other measuring components are required, thereby reducing the types of measuring equipment.

[0114] See also Figure 7 As shown, in some implementations, the heating method involves all of the above processes, thereby more properly heating the liquid in the container.

[0115] See also Figure 8 As shown, in a second aspect, the present invention further provides a heating device, which comprises:

[0116] A container for holding the liquid to be heated;

[0117] A heating module, connected to the container, for heating the liquid in the container;

[0118] a measuring module connected to the container and used to measure the mass of the liquid in the container; and

[0119] A control module, wherein the control module is electrically connected to the heating module and the measuring module respectively, and the control module is used to execute the above-mentioned heating method.

[0120] Specifically, when in use, the mass of the liquid in the container is measured by the measuring module, and the mass data is transmitted to the control module. When the control module controls the heating module to heat, the control module also calculates the mass reduction rate of the liquid based on the mass data of the liquid, and determines whether the liquid in the container is boiling according to the mass reduction rate of the liquid.

[0121] After the control module determines that the liquid in the container is boiling, the heating module is controlled to stop heating the liquid in the container after the boiling time reaches a predetermined time length, thereby completing the entire heating process.

[0122] Since the boiling condition of the liquid can be determined by measuring the mass of the liquid, there is no need to set a steam switch or a complicated steam channel in the container, which is conducive to simplifying the internal chamber of the container, thereby reducing costs and avoiding pollution caused by the steam channel.

[0123] In addition, the measuring module and the heating module can be arranged at the bottom of the container to reduce the influence on the shape of the upper part and the side of the container.

[0124] See also Figure 8 as well as Fig. 9 In some implementations, the heating device also includes a voltage acquisition module, which can be used to collect grid voltage. The control module can calibrate the power of the heating module based on the grid voltage data collected by the voltage acquisition module, so that the heating module can provide accurate heating power to the liquid in the container under various voltage environments.

[0125] Since the heating device has a measuring module for measuring the mass of the liquid in the container, and the measuring module is also electrically connected to the control module, the control module can also adjust the heating power of the heating module based on the liquid mass data measured by the measuring module, so that when there is more liquid in the container, the heating module heats with a higher heating power to increase the heating speed, and when there is less liquid in the container, the heating module heats with a lower heating power to extend the life of the heating module.

[0126] Of course, the control module can also implement other heating methods mentioned in the first aspect above to improve the heating of the liquid in the container.

[0127] It should be noted that the liquid heated by the heating device is not limited to water, and the heating device can also be used to heat liquids such as soup and tea.

[0128] In a third aspect, a storage medium is also provided, on which a computer program is stored, and when the computer program is executed by a processor, any heating method in the first aspect is implemented.

[0129] The processor may include, but is not limited to, one or more processors or microprocessors, etc. Each processor may be an application specific integrated circuit (ASIC), a digital signal processor (DSP), a digital signal processing device (DSPD), a programmable logic device (PLD), a field programmable gate array (FPGA), a controller, a microcontroller, a microprocessor or other electronic components to execute the methods in the above embodiments.

[0130] The storage medium can be implemented by any type of volatile or non-volatile storage device or a combination thereof. The computer-readable storage medium may include, but is not limited to, for example, random access memory (RAM), read-only memory (ROM), flash memory, EPROM memory, EEPROM memory, registers, computer storage media (such as hard disks, floppy disks, solid-state drives, removable disks, CD-ROMs, DVD-ROMs, Blu-ray disks, etc.).

[0131] The storage medium may also store at least one computer executable program / instruction, which may be, for example, a computer readable instruction. Computer readable storage media include, but are not limited to, for example, volatile memory and / or non-volatile memory. Volatile memory may include, for example, random access memory (RAM) and / or cache memory (cache), etc. Computer readable storage media may include, for example, read-only memory (ROM), hard disk, flash memory, etc. For example, a non-transitory computer readable storage medium may be connected to a computing device such as a computer, and then, when the computing device runs the computer readable instructions stored on the computer readable storage medium, the various methods described above may be performed.

[0132] Although the present invention has been described with reference to preferred embodiments, various modifications may be made thereto and parts thereof may be replaced by equivalents without departing from the scope of the present invention. In particular, the various technical features mentioned in the various embodiments may be combined in any manner as long as there are no structural conflicts. The present invention is not limited to the specific embodiments disclosed herein, but includes all technical solutions falling within the scope of the claims.

Claims

1. A heating method, characterized in that: It includes the following steps: Heating the liquid in the container; Measuring the mass of the liquid in the container and obtaining the mass reduction rate of the liquid in the container; Determine whether the liquid in the container is boiling based on the rate of mass reduction; If the liquid in the container boils and the boiling time of the liquid reaches a predetermined time, the heating of the liquid is stopped.

2. The determination method according to claim 1, characterized in that: Determining whether the liquid is boiling according to the mass reduction rate comprises the following steps: When determining whether the mass reduction rate is greater than or equal to the first rate, if so, the liquid boils; if not, the liquid does not boil.

3. The determination method according to claim 2, characterized in that: The first rate is positively correlated with the current heating power applied to the liquid.

4. The heating method according to claim 2, characterized in that: The heating method further comprises the following steps, Before judging whether the liquid in the container is boiling according to the mass reduction rate, when judging whether the mass reduction rate of the liquid in the container is greater than a safety threshold, If so, heating is stopped, wherein the safety threshold is greater than the first rate.

5. The judgment method according to any one of claims 1 to 4, characterized in that: The mass reduction rate of the liquid is obtained by the following formula: V n =(M n-1 -M n ) / t0, Among them, V n For T n The mass reduction rate of the liquid, M n For T n The mass of the liquid at that time, M n-1 For T n-1 The mass of the liquid at t0, t0 is the cycle period, and t0 = T n -T n-1 , T n Refers to the time when the liquid mass was last measured, T n-1 Point to T n The time when the mass of the liquid was last measured before.

6. The heating method according to any one of claims 1 to 4, characterized in that: Heating the liquid in the container comprises the following steps: Acquiring the real-time mass of the liquid, and adjusting the first heating power in real time according to the real-time mass of the liquid, wherein the first heating power is positively correlated with the real-time mass of the liquid; The heating module is controlled to heat the liquid in the container at a first heating power.

7. The heating method according to claim 6, characterized in that: Controlling the heating module to heat the liquid in the container with a first heating power comprises the following steps: Determining a calibration power according to the first heating power and an input voltage of the heating device, wherein the calibration power is negatively correlated with the input voltage; The operating power of the heating module is controlled to be a calibrated power to achieve heating of the liquid in the container.

8. The heating method according to any one of claims 1 to 4, characterized in that: Before heating the liquid in the container, the following steps are also included: Determine whether the quality of the liquid in the container meets the heating requirements; If the heating requirement is not met, liquid is added or released first until the mass of the liquid in the container meets the heating requirement of the liquid, and then the liquid is heated; If the heating requirements are met, the liquid in the container is heated.

9. A heating device, characterized in that: It includes: A container for holding the liquid to be heated; A heating module, connected to the container, for heating the liquid in the container; A measuring module, connected to the container, for measuring the mass of the liquid in the container; as well as A control module, wherein the control module is electrically connected to the heating module and the measuring module respectively, and the control module is used to execute the heating method according to any one of claims 1 to 8.

10. A storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the heating method according to any one of claims 1 to 8 is implemented.

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