System and method for measuring and calculating temperature of inner pot bottom of cooking utensil and cooking method

Abstract

The invention provides a system and a method for measuring and calculating the temperature of a pot bottom in a cooking utensil and a cooking method. According to the temperature measuring and calculating system and method, during cooking, a plurality of first temperature sensors and at least one second temperature sensor which are arranged near a furnace end of a gas stove are used for detecting the temperature variation near the outer pot bottom of a cooking utensil respectively, and the temperature variation of the inner pot bottom of the cooking utensil is comprehensively evaluated and calculated through the temperature variation; therefore, the measurement and calculation temperature variation of the inner pot bottom of the cooking utensil is obtained in the execution time period of the cooking task, and the accuracy of a measurement and calculation result is improved.

Description

Technical Field

[0001] The present application relates to the field of smart kitchen technology, and more specifically, to a system and method for measuring the temperature of a pot bottom in a cooking vessel and a cooking method. Background Art

[0002] Smart gas stoves can cook ingredients intelligently according to preset recipes, and intelligent cooking requires precise control of the temperature in the pot.

[0003] At present, smart gas stoves on the market can only collect the temperature outside the pot through temperature sensors. If the bottom of the pot is relatively thick, it is impossible to obtain the accurate temperature inside the pot.

[0004] If the temperature sensor is placed inside the pot for measurement, it is unhygienic and inconvenient.

[0005] Therefore, the present application provides a temperature measurement system for the bottom of a pot in a cooking vessel to solve the above technical problems. Summary of the invention

[0006] The purpose of this application is to provide a system and method for measuring the temperature of the bottom of a pot in a cooking vessel and a cooking method, which can solve at least one of the above-mentioned technical problems. The specific solution is as follows:

[0007] According to a specific embodiment of the present application, in a first aspect, the present application provides a temperature measurement system for a bottom of a cooking vessel, comprising:

[0008] A plurality of first temperature sensors are respectively arranged at a plurality of heat transfer positions near the burner of the gas stove, wherein each heat transfer position is adjacent to or located at the outer bottom of the cooking vessel and adjacent to the cooking flame during cooking, and the plurality of first temperature sensors are respectively configured to detect the temperature value of the respective heat transfer position during cooking;

[0009] At least one second temperature sensor is respectively arranged at a plurality of heat dissipation positions near the stove head, and the at least one second temperature sensor is respectively configured to detect the temperature value of each heat dissipation position during cooking;

[0010] The processor is respectively connected to each first temperature sensor and each second temperature sensor in communication, and is configured to obtain a measured temperature change of the inner pot bottom of the cooking vessel during the execution time period of the cooking task based on the temperature change of each of the multiple first temperature sensors and the temperature change of each of the at least one second temperature sensor during the execution time period of the cooking task.

[0011] Optionally, the plurality of first temperature sensors include: an intermediate temperature sensor, a furnace head support temperature sensor, a heat shield temperature sensor and / or a flame radiation temperature sensor;

[0012] The intermediate temperature sensor is arranged at a heat transfer position above the inner fire cover of the burner and is adjacent to or in contact with the outer pot bottom of the cooking vessel during cooking;

[0013] The burner bracket temperature sensor is arranged at a heat transfer position on the burner bracket of the gas stove and is adjacent to or in contact with the outer pot bottom of the cooking vessel during cooking;

[0014] The heat insulation cover temperature sensor is arranged at a heat transfer position inside the heat insulation cover of the gas stove and adjacent to the outer bottom of the cooking vessel during cooking;

[0015] The flame radiation temperature sensor has a heat transfer position arranged within a preset radiation range outside the adjacent cooking flame and adjacent to or in contact with the outer pot bottom of the cooking vessel during cooking.

[0016] Optionally, the at least one second temperature sensor includes a convection temperature sensor; the heat dissipation position of the convection temperature sensor is arranged in the air convection channel between the inner fire cover and the outer fire cover of the burner.

[0017] According to a specific implementation of the present application, in a second aspect, the present application provides a method for measuring the temperature of a bottom of a pot in a cooking vessel, which is applied to a processor in the above-mentioned system, comprising:

[0018] During the execution time period of the cooking task, obtaining temperature changes of each of the plurality of first temperature sensors and temperature changes of each of the at least one second temperature sensor;

[0019] The measured temperature change of the inner pot bottom of the cooking vessel during the execution time period of the cooking task is obtained based on the temperature change of each of the multiple first temperature sensors and the temperature change of each of the at least one second temperature sensor during the execution time period of the cooking task.

[0020] Optionally, obtaining the measured temperature change of the inner pot bottom of the cooking vessel within the execution time period of the cooking task based on the respective temperature changes of the plurality of first temperature sensors and the respective temperature change of the at least one second temperature sensor within the execution time period of the cooking task includes:

[0021] obtaining a total heat transfer amount within the execution time period of the cooking task based on the temperature changes of each of the plurality of first temperature sensors within the execution time period of the cooking task and the preset heat transfer parameter values ​​of the corresponding first temperature sensors, and

[0022] Obtaining a total heat loss amount within the execution time period of the cooking task based on a temperature change amount of each of the at least one second temperature sensors within the execution time period of the cooking task and a preset heat dissipation parameter value of a corresponding heat dissipation position;

[0023] Obtaining an effective cooking heat value within the execution time period of the cooking task based on a difference between the total heat transfer amount and the total heat loss amount within the execution time period of the cooking task;

[0024] The calculated temperature change of the inner pot bottom of the cooking vessel during the execution time period of the cooking task is obtained based on the effective cooking heat value and the preset calculation parameter value during the preset calculation time period.

[0025] Optionally, obtaining a total heat transfer amount within the execution time period of the cooking task based on the temperature changes of each of the plurality of first temperature sensors within the execution time period of the cooking task and preset heat transfer parameter values ​​corresponding to the first temperature sensors includes:

[0026] Obtaining a heat transfer amount corresponding to a position where the first temperature sensor is located during the execution time period of the cooking task based on the temperature changes of each of the plurality of first temperature sensors during the execution time period of the cooking task and the preset heat transfer parameter values ​​corresponding to the first temperature sensors;

[0027] Based on the sum of the heat transfer amounts at the respective locations of the plurality of first temperature sensors during the execution time period of the cooking task, the total heat transfer amount during the execution time period of the cooking task is obtained.

[0028] Optionally, obtaining the total heat loss amount within the execution time period of the cooking task based on the temperature change amount of each of the at least one second temperature sensor within the execution time period of the cooking task and the preset heat dissipation parameter value of the corresponding heat dissipation position includes:

[0029] Obtaining a heat loss amount at a location corresponding to the second temperature sensor during the execution time period of the cooking task based on a temperature change amount of each of the at least one second temperature sensor during the execution time period of the cooking task and a preset heat dissipation parameter value of the corresponding second temperature sensor;

[0030] The total heat loss amount within the execution time period of the cooking task is obtained based on the sum of the heat loss amounts at the respective locations of the at least one second temperature sensor within the execution time period of the cooking task.

[0031] Optionally, the obtaining of the measured temperature change of the inner pot bottom of the cooking vessel within the execution time period of the cooking task based on the effective cooking heat value within the preset measurement time period and the preset measurement parameter value comprises the following formula:

[0032] ΔT = Q / (C x m);

[0033] Wherein, ΔT represents the measured temperature change during the execution time period of the cooking task, C represents the preset pressure specific heat value, and m represents the preset weight of the cooked food.

[0034] According to a specific embodiment of the present application, in a third aspect, the present application provides a cooking method, which is applied to a processor in the above-mentioned system, comprising:

[0035] The cooking process is divided into multiple cooking tasks based on each time the ingredients are added into the cooking vessel;

[0036] In response to adding ingredients of each cooking task into the cooking vessel, detecting the weight of the ingredients corresponding to the cooking task in the cooking vessel by a weighing module of the gas stove burner;

[0037] Obtaining a preset time-temperature variation curve of the corresponding cooking task based on the ingredient combination after adding ingredients to each cooking task and the weight of the newly added ingredients of the corresponding cooking task;

[0038] When executing each cooking task, based on the method described in any one of claims 4 to 8, obtaining a measured temperature change of the inner pot bottom of the cooking vessel during the execution time period of the corresponding cooking task;

[0039] Applying the execution time period of each cooking task to the preset time-temperature change curve of the corresponding cooking task to obtain the planned temperature change of the corresponding cooking task within the execution time period;

[0040] Based on the difference between the planned temperature change amount of each cooking task in the execution time period and the measured temperature change amount of the corresponding cooking task in the execution time period, a deviation value of the corresponding cooking task in the execution time period is obtained;

[0041] When the absolute value of the deviation value of any cooking task in the execution time period is within the preset first abnormal value range, the adjustment opening value of the flame adjustment proportional valve of the gas stove in the corresponding cooking task is obtained based on the deviation value of the corresponding cooking task in the execution time period;

[0042] The flame adjustment proportional valve of the burner is adjusted based on the adjustment opening value of any cooking task.

[0043] Optionally, the method further includes:

[0044] When the absolute value of the deviation value of any cooking task within the execution time period is within a preset second abnormal value range, the electronic switch of the gas stove is controlled to turn off the fire, wherein the minimum value in the preset second abnormal value range is greater than the maximum value in the preset first abnormal value range.

[0045] Compared with the prior art, the above solution of the embodiment of the present application has at least the following beneficial effects:

[0046] The present application provides a temperature measurement system and method for the bottom of a pot in a cooking vessel and a cooking method. The temperature measurement system and method, when cooking, respectively detect the temperature change near the bottom of the pot outside the cooking vessel through multiple first temperature sensors and at least one second temperature sensor arranged near the burner of a gas stove, and comprehensively evaluate and measure the temperature change of the bottom of the pot inside the cooking vessel through these temperature changes, so as to obtain the measured temperature change of the bottom of the pot inside the cooking vessel within the execution time period of the cooking task, thereby improving the accuracy and reliability of the measurement result. Therefore, when executing each cooking task during the cooking process, the temperature measurement system and method can accurately obtain the measured temperature change of the execution time period, thereby effectively controlling the cooking task to be executed according to the preset time-temperature change curve, and ensuring the quality of the cooked food. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 A module block diagram of a temperature measurement system for a bottom of a cooking vessel according to an embodiment of the present application is shown;

[0048] Figure 2 A schematic diagram of a burner according to an embodiment of the present application is shown;

[0049] Figure 3 A flow chart showing a method for measuring the temperature of a pot bottom in a cooking vessel according to an embodiment of the present application is shown;

[0050] Figure 4 A flow chart of a cooking method according to an embodiment of the present application is shown.

[0051] Description of reference numerals:

[0052] 11-processor, 12-first temperature sensor, 13-second temperature sensor, 14-inner fire cover, 15-burner head support, 16-heat insulation cover, 17-outer fire cover, 18-weighing module;

[0053] 121-intermediate temperature sensor, 122-furnace head support temperature sensor, 123-heat insulation cover temperature sensor, 124-flame radiation temperature sensor, 131-convection temperature sensor. DETAILED DESCRIPTION

[0054] In order to make the purpose, technical solutions and advantages of the present application clearer, the present application will be further described in detail below in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present application.

[0055] The terms used in the embodiments of the present application are only for the purpose of describing specific embodiments, and are not intended to limit the present application. The singular forms "a", "said" and "the" used in the embodiments of the present application and the appended claims are also intended to include plural forms, unless the context clearly indicates other meanings, and "multiple" generally includes at least two.

[0056] It should be understood that the term "and / or" used in this article is only a description of the association relationship of associated objects, indicating that there can be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. In addition, the character " / " in this article generally indicates that the associated objects before and after are in an "or" relationship.

[0057] It should be understood that although the terms first, second, third, etc. may be used to describe in the embodiments of the present application, these descriptions should not be limited to these terms. These terms are only used to distinguish the descriptions. For example, without departing from the scope of the embodiments of the present application, the first may also be referred to as the second, and similarly, the second may also be referred to as the first.

[0058] As used herein, the words "if" and "if" may be interpreted as "at the time of" or "when" or "in response to determining" or "in response to detecting", depending on the context. Similarly, the phrases "if it is determined" or "if (stated condition or event) is detected" may be interpreted as "when it is determined" or "in response to determining" or "when detecting (stated condition or event)" or "in response to detecting (stated condition or event)", depending on the context.

[0059] It should also be noted that the term "includes", "comprising" or any other variation thereof is intended to cover non-exclusive inclusion, so that a commodity or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such commodity or device. In the absence of more restrictions, the elements defined by the sentence "comprising a ..." do not exclude the existence of other identical elements in the commodity or device including the elements.

[0060] It should be particularly noted that any symbols and / or numbers in the specification that are not marked in the accompanying drawings are not drawing marks.

[0061] The optional embodiments of the present application are described in detail below with reference to the accompanying drawings.

[0062] The embodiment provided in the present application is an embodiment of a temperature measuring system for a bottom of a pot in a cooking vessel.

[0063] The embodiments of the present application are described in detail below with reference to the accompanying drawings.

[0064] The present application provides a temperature measurement system for the bottom of a cooking vessel, comprising: a processor 11, a plurality of first temperature sensors 12 and at least one second temperature sensor 13, such as Figure 1 shown.

[0065] Multiple first temperature sensors 12 are respectively arranged at multiple heat transfer positions near the gas stove burner, wherein each heat transfer position is adjacent to or located at the outer bottom of the cooking vessel and adjacent to the cooking flame during cooking, and the multiple first temperature sensors 12 are respectively configured to detect the temperature value of each heat transfer position during cooking.

[0066] The heat transfer position refers to a position where the heat transferred from the cooking flame to the outer pot bottom of the cooking vessel can be detected.

[0067] Each heat transfer position is adjacent to or located at the outer bottom of the cooking vessel and adjacent to the cooking flame during cooking. It can be understood that, during cooking, each heat transfer position is close to the cooking flame and the outer bottom of the cooking vessel, or is directly located at the position where the outer bottom of the cooking vessel is located, that is, the first temperature sensor 12 is directly in contact with the outer bottom of the cooking vessel placed on the burner bracket 15, so as to accurately detect the heat provided by the cooking flame to the outer bottom.

[0068] Since the gas stove burner can generate multiple annular flames after ignition, the multiple annular flames can provide heat over a large area after contacting the outer bottom of the cooking vessel. For this reason, the embodiment of the present application provides multiple first temperature sensors 12 for detecting the temperature generated by the multiple annular flames near the outer bottom of the cooking vessel to improve the accuracy of detection.

[0069] In some specific embodiments, Figure 2 As shown, the plurality of first temperature sensors 12 include: an intermediate temperature sensor 121 , a furnace head support temperature sensor 122 , a heat insulation cover temperature sensor 123 and / or a flame radiation temperature sensor 124 .

[0070] The intermediate temperature sensor 121 is disposed at a heat transfer position above the inner fire cover 14 of the stove head and is adjacent to or in contact with the outer pot bottom of the cooking vessel during cooking.

[0071] The inner fire cover 14 is located in the center of the stove head. During cooking, the gas burns around the inner fire cover 14, which can provide heat to the center of the outer pot bottom of the cooking vessel. The intermediate temperature sensor 121 is arranged above the inner fire cover 14 to be close to the flames around the inner fire cover 14 and accurately detect the temperature generated by the flames around the inner fire cover 14.

[0072] The burner support temperature sensor 122 is disposed at the burner support 15 of the gas stove at a heat transfer position and is adjacent to or in contact with the outer bottom of the cooking vessel during cooking.

[0073] The burner bracket 15 is arranged around the burner, and the burner is located inside the burner bracket 15. When cooking, the cooking vessel is placed on the burner bracket 15, and the outer pot bottom of the cooking vessel directly contacts the burner bracket 15. A burner bracket temperature sensor 122 is arranged at the place where the burner bracket 15 is close to or contacts the outer pot bottom, so as to detect the influence of the burner bracket 15 on the temperature of the outer pot bottom.

[0074] The heat insulation cover temperature sensor 123 is arranged at a heat transfer position inside the heat insulation cover 16 of the gas stove and adjacent to the outer bottom of the cooking vessel during cooking.

[0075] The heat-insulating cover 16 can surround the burner head, reduce the heat of the cooking flame from spreading around, and provide air for the cooking flame generated by the outer fire cover 17, so that the gas at the outer fire cover 17 can be fully burned. The inner side of the heat-insulating cover 16 is also the location where the gas at the fire cover burns most violently, so a heat-insulating cover temperature sensor 123 is arranged at the inner side of the heat-insulating cover 16 near the outer pot bottom of the cooking vessel, so as to accurately detect the temperature generated by the flame of the outer fire cover 17 at the outer pot bottom of the cooking vessel.

[0076] The flame radiation temperature sensor 124 is disposed at a heat transfer position in a preset radiation area outside the adjacent cooking flame and adjacent to or in contact with the outer bottom of the cooking vessel during cooking.

[0077] Flame radiation refers to the phenomenon that part of the heat emitted by the flame generated by the combustion of fuel in the burner leaves the burner and propagates to a distance. Although this part of the heat propagates to a distance, part of it still affects the outer bottom of the cooking vessel. For this reason, the embodiment of the present application provides a flame radiation temperature sensor 124 so as to comprehensively evaluate the outer bottom of the cooking vessel.

[0078] The preset radiation area refers to the area outside the outer flame contact area in the outer pot bottom during cooking. The outer flame radiation can be obtained in the preset radiation area.

[0079] The flame radiation temperature sensor 124 detects the heat gained by the outer pot bottom away from the flame, and comprehensively measures the heat gained by the outer pot bottom, thereby comprehensively evaluating the temperature change of the inner pot bottom of the cooking vessel.

[0080] At least one second temperature sensor 13 is respectively disposed at a plurality of heat dissipation positions near the stove head, and at least one second temperature sensor 13 is respectively configured to detect the temperature value of the respective heat dissipation position during cooking.

[0081] The heat dissipation position refers to the position where the heat loss from the cooking flame can be detected.

[0082] In some specific embodiments, Figure 2As shown, at least one second temperature sensor 13 includes a convection temperature sensor 131; the heat dissipation position of the convection temperature sensor 131 is set in the air convection channel between the inner fire cover 14 and the outer fire cover 17 of the furnace head.

[0083] An air convection channel is provided between the inner fire cover 14 and the outer fire cover 17 of the burner. During cooking, the fuel in the burner burns, resulting in a large amount of air consumption, which attracts external air to flow upward through the air convection channel into the space between the inner fire cover 14 and the outer fire cover 17 to support the combustion of the fuel in the burner. At the same time, it also impacts the heat accumulated near the burner, causing the heat to diffuse outward and heat exchange, resulting in heat loss. The embodiment of the present application comprehensively evaluates the measured temperature change of the inner pot bottom of the cooking vessel through the temperature detected by the convection temperature sensor 131, so as to obtain accurate measurement results.

[0084] The processor 11 is respectively communicated with each first temperature sensor 12 and each second temperature sensor 13, and is configured to obtain a measured temperature change of the inner pot bottom of the cooking vessel during the execution time period of the cooking task based on the temperature change of each of the multiple first temperature sensors 12 and the temperature change of each of the at least one second temperature sensor 13 during the execution time period of the cooking task.

[0085] A cooking process is composed of multiple cooking tasks. For example, the cooking process is divided into multiple cooking tasks based on each time the ingredients are added to the cooking vessel; or the cooking process is divided into multiple cooking tasks based on each change in firepower. The embodiments of the present application are not limited thereto.

[0086] The execution time period refers to the time period between the start time of the cooking task and the current execution time. For example, the cooking task specifies that the execution time period is 10 to 10:05. If the cooking task is only executed for 3 minutes, that is, the current execution time is 10:03, then the execution time period is 10 to 10:03.

[0087] In the embodiment of the present application, during cooking, the temperature changes near the outer bottom of the cooking vessel are detected by multiple first temperature sensors 12 and at least one second temperature sensor 13 arranged near the gas stove burner, and the temperature changes of the inner bottom of the cooking vessel are comprehensively evaluated and calculated based on these temperature changes, so as to obtain the calculated temperature changes of the inner bottom of the cooking vessel during the execution time period of the cooking task, thereby improving the accuracy and reliability of the calculation results.

[0088] The present application also provides a method embodiment based on the above-mentioned system embodiment. The explanation based on the same name meaning is the same as that of the above embodiment, and has the same technical effect as the above embodiment, which will not be repeated here.

[0089] like Figure 3 As shown, the present application provides a method for measuring the temperature of the bottom of a pot in a cooking vessel, which is applied to the processor 11 in the temperature measuring system of the above embodiments, and includes the following steps:

[0090] Step S301 : acquiring temperature changes of each of the plurality of first temperature sensors 12 and temperature changes of each of the at least one second temperature sensor 13 within the execution time period of the cooking task.

[0091] For example, if the execution time period is from 10 to 10:03, the temperature value detected by the first temperature sensor 12 at 10 o'clock is 20°C, and the temperature value detected at 10:03 is 25°C, then the temperature change of the first temperature sensor 12 is 25°C-20°C=5°C.

[0092] Step S302, obtaining a measured temperature change of the inner pot bottom of the cooking vessel during the execution time period of the cooking task based on the temperature change of each of the plurality of first temperature sensors 12 and the temperature change of each of the at least one second temperature sensor 13 during the execution time period of the cooking task.

[0093] In some specific embodiments, obtaining the measured temperature change of the inner pot bottom of the cooking vessel within the execution time period of the cooking task based on the temperature change of each of the plurality of first temperature sensors 12 and the temperature change of each of the at least one second temperature sensor 13 within the execution time period of the cooking task includes the following steps:

[0094] Step S302-1, obtaining the total heat transfer amount within the execution time period of the cooking task based on the temperature change amount of each of the multiple first temperature sensors 12 within the execution time period of the cooking task and the preset heat transfer parameter value of the corresponding first temperature sensor 12, and obtaining the total heat loss amount within the execution time period of the cooking task based on the temperature change amount of each of the at least one second temperature sensor 13 within the execution time period of the cooking task and the preset heat dissipation parameter value of the corresponding heat dissipation position.

[0095] In some specific embodiments, obtaining the total heat transfer amount within the execution time period of the cooking task based on the temperature changes of the plurality of first temperature sensors 12 within the execution time period of the cooking task and the preset heat transfer parameter values ​​of the corresponding first temperature sensors 12 comprises the following steps:

[0096] Step S302-11, based on the temperature changes of the plurality of first temperature sensors 12 and the preset heat transfer parameter values ​​of the corresponding first temperature sensors 12 during the execution time period of the cooking task, the heat transfer amount at the location corresponding to the first temperature sensor 12 during the execution time period of the cooking task is obtained.

[0097] For example, if the intermediate temperature sensor 121, the furnace support temperature sensor 122 and the heat shield temperature sensor 123 are all confirmed to be contact heat transfer, the heat transfer amount at the location of each temperature sensor is obtained by the following formula: hc = frac{Q 1}{A 1 ⅹΔT 1}, where hc represents the contact heat transfer coefficient, Q 1 Indicates the amount of heat transferred, ΔT 1 Indicates the temperature change, A 1 represents the preset exposed area of ​​the intermediate temperature sensor 121, the furnace head support temperature sensor 122 and the heat insulation cover temperature sensor 123; the heat transfer amount Q at the location of the flame radiation temperature sensor 124 2 =εⅹσⅹA 2 ⅹ(ΔT1 4 –ΔT2 4 ), where ε represents the preset emissivity, σ represents the Stefan-Boltzmann constant (5.67ⅹ10 -8 W / (m 2·K4)), A 2 represents the area of ​​the preset radiation area, ΔT1 represents the temperature change of the outer flame of the preset flame, and ΔT2 represents the temperature change detected.

[0098] Step S302-12, obtaining the total heat transfer amount within the execution time period of the cooking task based on the sum of the heat transfer amounts at the respective locations of the plurality of first temperature sensors 12 within the execution time period of the cooking task.

[0099] For example, the total heat transfer Q1 = Q 11 +Q 12 +Q 13 +Q 2 , where Q 11 represents the amount of heat transferred at the location of the intermediate temperature sensor 121, Q 12 represents the heat transfer amount at the location of the furnace head support temperature sensor 122, Q 13 represents the amount of heat transferred at the location of the heat shield temperature sensor 123, Q 2 Indicates the amount of heat transfer at the location of the flame radiation temperature sensor 124.

[0100] This specific embodiment performs all-round detection of heat transfer from the burner flame to the outer pot bottom through multiple heat transfer positions and heat transfer detection methods, thereby ensuring the accuracy and reliability of the total heat transfer amount.

[0101] In some specific embodiments, obtaining the total heat loss during the execution time period of the cooking task based on the temperature change of at least one second temperature sensor 13 during the execution time period of the cooking task and the preset heat dissipation parameter value of the corresponding heat dissipation position includes the following steps:

[0102] Step S302-15, based on the temperature change of at least one second temperature sensor 13 and the preset heat dissipation parameter value of the corresponding second temperature sensor 13 during the execution time period of the cooking task, obtain the heat loss at the location of the corresponding second temperature sensor 13 during the execution time period of the cooking task.

[0103] For example, the heat transfer amount Q at the location of the convection temperature sensor 131 is 3 =hXA 3 ⅹΔT 3 , where h is the convection heat transfer coefficient, A 3 represents the preset exposed area of ​​the convection temperature sensor 131, ΔT 3 Indicates the temperature change amount of the convection temperature sensor 131 .

[0104] Step S302-16, obtaining the total heat loss during the execution time period of the cooking task based on the sum of the heat loss at each location of at least one second temperature sensor 13 during the execution time period of the cooking task.

[0105] This specific embodiment performs a comprehensive detection of lost heat through at least one heat dissipation position and a method of detecting heat dissipation, thereby ensuring the accuracy and reliability of the total heat loss amount.

[0106] Step S302-2, based on the difference between the total heat transfer amount and the total heat loss amount during the execution time period of the cooking task, obtain the effective cooking heat value during the execution time period of the cooking task.

[0107] The effective cooking calorific value is the calorific value that affects the temperature of the bottom of the pot.

[0108] Step S302-3, obtaining the calculated temperature change of the inner pot bottom of the cooking vessel during the execution time period of the cooking task based on the effective cooking calorie value during the preset calculation time period and the preset calculation parameter value.

[0109] In some specific embodiments, the calculated temperature change of the inner pot bottom of the cooking vessel during the execution time period of the cooking task is obtained based on the effective cooking heat value and the preset calculation parameter value during the preset calculation time period, including the following formula:

[0110] ΔT = Q / (C x m);

[0111] Wherein, ΔT represents the measured temperature change during the execution time period of the cooking task, C represents the preset pressure specific heat value, and m represents the weight of the added cooking food.

[0112] The preset pressure-specific heat value can be obtained by looking up the table. The pressure-specific heat of water at normal pressure is C=4.2 kJ / (kg·℃).

[0113] m can be measured by the weighing module 18 (such as Figure 2 The weight change of the cooking vessel before and after adding the cooking food is obtained by weighing the cooking vessel (as shown).

[0114] In the embodiment of the present application, during cooking, the temperature changes near the outer bottom of the cooking vessel are detected by multiple first temperature sensors 12 and at least one second temperature sensor 13 arranged near the gas stove burner, and the temperature changes of the inner bottom of the cooking vessel are comprehensively evaluated and calculated based on these temperature changes, so as to obtain the calculated temperature changes of the inner bottom of the cooking vessel during the execution time period of the cooking task, thereby improving the accuracy and reliability of the calculation results.

[0115] The present application also provides an application method embodiment based on the above method embodiment. The explanation based on the same name meaning is the same as the above system embodiment and method embodiment, and has the same technical effect as the above embodiment, which will not be repeated here.

[0116] like Figure 4 As shown, the present application provides a cooking method, which is applied to the processor 11 in the temperature measurement system of the above embodiments, and includes the following steps:

[0117] Step S401, dividing the cooking process into a plurality of cooking tasks based on each time the ingredients are added into the cooking vessel as a node.

[0118] The entire cooking process is divided into multiple cooking tasks based on the ingredients added into the cooking vessel, so that the cooking of each different ingredient combination can be accurately controlled.

[0119] Step S402, in response to adding ingredients of each cooking task into the cooking vessel, the weighing module 18 of the gas stove burner detects the weight of the ingredients corresponding to the cooking task in the cooking vessel.

[0120] Adding food into the cooking vessel once means that a new cooking task begins. Figure 2 The weight of ingredients for each cooking task is obtained by weighing the cooking vessel before and after adding the cooking food (as shown).

[0121] Step S403, obtaining a preset time-temperature change curve of the corresponding cooking task based on the ingredient combination after adding ingredients to each cooking task and the weight of the newly added ingredients of the corresponding cooking task.

[0122] When the combination of ingredients is the same and the weight of the newly added ingredients is different, the preset time-temperature change curve of the cooking task is also different, ensuring refined control and ensuring that good cooking results are achieved every time.

[0123] Step S404, when executing each cooking task, based on the method of any one of claims 4-8, obtain the measured temperature change of the inner pot bottom of the cooking vessel during the execution time period of the corresponding cooking task.

[0124] Step S405: Apply the execution time period of each cooking task to the preset time-temperature change curve of the corresponding cooking task to obtain the planned temperature change of the corresponding cooking task within the execution time period.

[0125] Plan the temperature gradient, which is the amount of temperature change required to achieve the desired cooking results.

[0126] Step S406, based on the difference between the planned temperature change amount of each cooking task in the execution time period and the measured temperature change amount of the corresponding cooking task in the execution time period, obtain the deviation value of the corresponding cooking task in the execution time period.

[0127] Check the deviation of the currently calculated temperature change of the inner pot bottom of the cooking vessel from the required planned temperature change.

[0128] Step S407a, when the absolute value of the deviation value of any cooking task in the execution time period is within the preset first abnormal value range, the adjustment opening value of the flame adjustment proportional valve of the gas stove corresponding to the cooking task is obtained based on the deviation value of the corresponding cooking task in the execution time period.

[0129] If the absolute value of the deviation value is not within the preset first abnormal value range and the preset second abnormal value range, there is no need to adjust the opening of the flame regulating proportional valve of the gas stove.

[0130] If the absolute value of the deviation value is within the preset first abnormal value range, the adjustment opening value of the fire regulating proportional valve is obtained by looking up the table according to the deviation value.

[0131] In some specific embodiments, the method further comprises the following steps:

[0132] Step S407b: when the absolute value of the deviation value of any cooking task in the execution time period is within a preset second abnormal value range, control the electronic switch of the gas stove to turn off the fire.

[0133] The minimum value in the preset second abnormal value range is greater than the maximum value in the preset first abnormal value range.

[0134] If the absolute value of the deviation is too large, indicating that the temperature changes too quickly, the cooking process using the gas stove will be stopped. For example, if the deviation is a positive number and is within the preset second abnormal value range, indicating that the temperature of the inner pot bottom rises too quickly and far exceeds the specified temperature, the gas stove will be controlled to turn off the fire, dry burn, and remind the user.

[0135] Step S408, adjusting the flame adjustment proportional valve of the stove head based on the adjustment opening value of the cooking task.

[0136] If the absolute value of the deviation is within the preset second abnormal value range, the flame regulating proportional valve is controlled to adjust the opening so as to return to the preset time-temperature variation curve to achieve the best cooking effect.

[0137] In an embodiment of the present application, when executing each cooking task during the cooking process, the temperature measurement system and method can accurately obtain the measured temperature change in the execution time period, thereby effectively controlling the cooking task to be executed according to the preset time-temperature change curve, thereby ensuring the quality of the cooked food.

[0138] Finally, it should be noted that the various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referred to each other. For the systems and methods disclosed in the embodiments, since the previous embodiments disclose the corresponding content, the subsequent description is relatively simple, and the relevant parts can be referred to the previous embodiment description.

[0139] The above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit them. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A temperature measurement system for the bottom of a cooking vessel, characterized in that: include: A plurality of first temperature sensors (12) are respectively arranged at a plurality of heat transfer positions near a burner of a gas stove, wherein each heat transfer position is adjacent to or located at the outer bottom of a cooking vessel and adjacent to a cooking flame during cooking, and the plurality of first temperature sensors (12) are respectively configured to detect a temperature value of each heat transfer position during cooking; At least one second temperature sensor (13) is respectively arranged at a plurality of heat dissipation positions near the stove head, and the at least one second temperature sensor (13) is respectively configured to detect the temperature value of the respective heat dissipation position during cooking; A processor (11) is respectively connected to the first temperature sensors (12) and the second temperature sensors (13), and is configured to obtain a measured temperature change of the inner pot bottom of the cooking vessel during the execution time period of the cooking task based on the temperature change of each of the plurality of first temperature sensors (12) and the temperature change of each of the at least one second temperature sensor (13) during the execution time period of the cooking task.

2. The system according to claim 1, characterized in that The plurality of first temperature sensors (12) include: an intermediate temperature sensor (121), a furnace head support temperature sensor (122), a heat insulation cover temperature sensor (123) and / or a flame radiation temperature sensor (124); The intermediate temperature sensor (121) is arranged at a heat transfer position above the inner fire cover (14) of the burner and is adjacent to or in contact with the outer pot bottom of the cooking vessel during cooking; The burner support temperature sensor (122) is arranged at a heat transfer position on the burner support (15) of the gas stove and is adjacent to or in contact with the outer bottom of the cooking vessel during cooking; The heat insulation cover temperature sensor (123) is arranged at a heat transfer position inside the heat insulation cover (16) of the gas stove and adjacent to the outer bottom of the cooking vessel during cooking; The flame radiation temperature sensor (124) has a heat transfer position arranged within a preset radiation range outside the adjacent cooking flame and adjacent to or in contact with the outer pot bottom of the cooking vessel during cooking.

3. The system according to claim 1, characterized in that The at least one second temperature sensor (13) comprises a convection temperature sensor (131); the heat dissipation position of the convection temperature sensor (131) is arranged in the air convection channel between the inner fire cover (14) and the outer fire cover (17) of the stove head.

4. A method for measuring the temperature of a bottom of a cooking vessel, applied to a processor (11) in a system according to any one of claims 1 to 3, characterized in that: include: During the execution time period of the cooking task, obtaining the temperature change amount of each of the plurality of first temperature sensors (12) and the temperature change amount of each of the at least one second temperature sensor (13); Based on the temperature changes of each of the plurality of first temperature sensors (12) and the temperature change of each of the at least one second temperature sensor (13) within the execution time period of the cooking task, the measured temperature change of the inner pot bottom of the cooking vessel within the execution time period of the cooking task is obtained.

5. The method according to claim 4, characterized in that The step of obtaining the measured temperature change of the inner pot bottom of the cooking vessel within the execution time period of the cooking task based on the respective temperature changes of the plurality of first temperature sensors (12) and the respective temperature change of the at least one second temperature sensor (13) within the execution time period of the cooking task comprises: obtaining a total heat transfer amount within the execution time period of the cooking task based on the temperature changes of each of the plurality of first temperature sensors (12) within the execution time period of the cooking task and the preset heat transfer parameter values ​​corresponding to the first temperature sensors (12); and Obtaining a total heat loss amount within the execution time period of the cooking task based on a temperature change amount of each of the at least one second temperature sensors (13) within the execution time period of the cooking task and a preset heat dissipation parameter value of a corresponding heat dissipation position; Obtaining an effective cooking heat value within the execution time period of the cooking task based on a difference between the total heat transfer amount and the total heat loss amount within the execution time period of the cooking task; The calculated temperature change of the inner pot bottom of the cooking vessel during the execution time period of the cooking task is obtained based on the effective cooking heat value and the preset calculation parameter value during the preset calculation time period.

6. The method according to claim 5, characterized in that The method of obtaining the total heat transfer amount within the execution time period of the cooking task based on the temperature changes of each of the plurality of first temperature sensors (12) within the execution time period of the cooking task and the preset heat transfer parameter values ​​corresponding to the first temperature sensors (12) comprises: Based on the temperature changes of each of the plurality of first temperature sensors (12) during the execution time period of the cooking task and the preset heat transfer parameter values ​​corresponding to the first temperature sensors (12), the heat transfer amount corresponding to the location of the first temperature sensors (12) during the execution time period of the cooking task is obtained; Based on the sum of the heat transfer amounts at the respective locations of the plurality of first temperature sensors (12) during the execution time period of the cooking task, the total heat transfer amount during the execution time period of the cooking task is obtained.

7. The method according to claim 5, characterized in that The method of obtaining the total heat loss amount within the execution time period of the cooking task based on the temperature change amount of each of the at least one second temperature sensors (13) within the execution time period of the cooking task and the preset heat dissipation parameter value of the corresponding heat dissipation position comprises: Based on the temperature change of each of the at least one second temperature sensor (13) and the preset heat dissipation parameter value of the corresponding second temperature sensor (13) during the execution time period of the cooking task, obtaining the heat loss at the location where the corresponding second temperature sensor (13) is located during the execution time period of the cooking task; Based on the sum of the heat loss at each location of the at least one second temperature sensor (13) during the execution time period of the cooking task, the total heat loss during the execution time period of the cooking task is obtained.

8. The method according to claim 5, characterized in that The calculated temperature change of the inner pot bottom of the cooking vessel during the execution time period of the cooking task is obtained based on the effective cooking heat value and the preset calculation parameter value during the preset calculation time period, Includes the following formulas: ΔT = Q / (C x m); Wherein, ΔT represents the measured temperature change during the execution time period of the cooking task, C represents the preset pressure specific heat value, and m represents the preset weight of the cooked food.

9. A cooking method, characterized in that: include: The cooking process is divided into multiple cooking tasks based on each time the ingredients are added into the cooking vessel; In response to adding ingredients for each cooking task into the cooking vessel, a weighing module (18) of the gas stove burner detects the weight of the ingredients corresponding to the cooking task in the cooking vessel; Obtaining a preset time-temperature change curve of the corresponding cooking task based on the ingredient combination after adding ingredients to each cooking task and the weight of the newly added ingredients of the corresponding cooking task; When executing each cooking task, based on the method described in any one of claims 4 to 8, obtaining a measured temperature change of the inner pot bottom of the cooking vessel during the execution time period of the corresponding cooking task; Applying the execution time period of each cooking task to the preset time-temperature change curve of the corresponding cooking task to obtain the planned temperature change of the corresponding cooking task within the execution time period; Based on the difference between the planned temperature change amount of each cooking task in the execution time period and the measured temperature change amount of the corresponding cooking task in the execution time period, obtaining a deviation value of the corresponding cooking task in the execution time period; When the absolute value of the deviation value of any of the cooking tasks in the execution time period is within the preset first abnormal value range, the adjustment opening value of the flame adjustment proportional valve of the gas stove corresponding to the cooking task is obtained based on the deviation value of the corresponding cooking task in the execution time period; The flame adjustment proportional valve of the burner is adjusted based on the adjustment opening value of any of the cooking tasks.

10. The method according to claim 9, characterized in that The method further comprises: When the absolute value of the deviation value of any of the cooking tasks within the execution time period is within a preset second abnormal value range, the electronic switch of the gas stove is controlled to turn off the fire, wherein the minimum value in the preset second abnormal value range is greater than the maximum value in the preset first abnormal value range.

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