Steam dynamic partition control method, device and equipment and storage medium

Abstract

The invention discloses a steam dynamic partition control method, device and equipment and a storage medium, and the method comprises the steps: determining a steam working area from a plurality of heating areas of kitchen ware based on the original parameter information of food materials, and determining original steam working parameters which are related to the food material thickness of the food materials; a steam element in the steam working area is controlled to cook the food materials according to the original steam working parameters, and intermediate parameter information of the food materials is periodically obtained in the cooking process; and on the basis of the intermediate parameter information, the adjusted steam working parameters are determined through a PID control method, and the steam element is controlled to operate according to the adjusted steam working parameters. According to the steam dynamic partition control method, device and equipment and the storage medium, the problem that the food material cooking effect is not ideal easily caused by an existing control mode in the operation process is solved, steam distribution in the kitchen ware in the operation process conforms to the food material cooking state, and therefore the food material cooking effect is ensured.

Description

Technical Field

[0001] The embodiments of the present invention relate to the technical field of intelligent electrical equipment, and in particular to a steam dynamic zoning control method, device, equipment and storage medium. Background Art

[0002] With the improvement of modern living standards, the market demand for household kitchen appliances continues to expand. Kitchen utensils related to steaming and baking, such as all-in-one steam-bake machines, as a comprehensive and multi-functional kitchen appliance, are gradually favored by consumers.

[0003] In some technologies, the traditional steam-bake combination machine controls the steam and temperature therein based on a preset program during use. However, the existing control method easily causes uneven distribution of steam in the steam-bake combination machine during operation, resulting in unsatisfactory cooking effect of food. Summary of the invention

[0004] The purpose of the present invention is to at least provide a steam dynamic zoning control method, device, equipment and storage medium, which can at least solve the technical problem that the existing control method is likely to cause uneven steam distribution in the steam-bake machine during operation, thereby resulting in unsatisfactory cooking effect of the ingredients. At least it can achieve the technical effect of regulating steam according to the cooking state of the ingredients, so that the steam distribution in the kitchenware during operation conforms to the cooking state of the ingredients, thereby ensuring the cooking effect of the ingredients.

[0005] To solve the above technical problems, at least one embodiment of the present application provides a steam dynamic zoning control method, comprising: analyzing a pre-built food simulation model to obtain original parameter information of the food;

[0006] Based on the original parameter information of the food, determine a steam working area from a plurality of heating areas of the kitchen appliance, and determine an original steam working parameter corresponding to the steam working area, wherein the original steam working parameter is related to the food thickness of the food;

[0007] Controlling the steam element in the steam working area to cook the food according to the original steam working parameters, and periodically obtaining the intermediate parameter information of the food during the cooking process;

[0008] Based on the intermediate parameter information of the food, a PID control method is used to determine the adjusted steam working parameters of the steam working area, and the steam element is controlled to operate according to the adjusted steam working parameters.

[0009] At least one embodiment of the present application provides a steam dynamic zoning control system, comprising: a steam element, a PID controller and a control unit, wherein the steam element is arranged in a heating zone of a kitchen appliance, and the PID controller is connected to the steam element;

[0010] The control unit is used to analyze a pre-constructed food simulation model to obtain original parameter information of the food; based on the original parameter information of the food, determine a steam working area from multiple heating areas of the kitchenware, and determine original steam working parameters corresponding to the steam working area, wherein the original steam working parameters are related to the food thickness of the food; control the steam element in the steam working area to cook the food according to the original steam working parameters, and periodically obtain intermediate parameter information of the food during the cooking process; based on the intermediate parameter information of the food, determine the adjusted steam working parameters of the steam working area by using the PID controller using a PID control method, and control the steam element to operate according to the adjusted steam working parameters.

[0011] At least one embodiment of the present application further provides a steam dynamic zoning control device, comprising:

[0012] An analysis module is used to analyze the pre-built food simulation model to obtain the original parameter information of the food;

[0013] a zone determination module, configured to determine a steam working zone from a plurality of heating zones of the kitchen appliance based on the original parameter information of the food, and determine an original steam working parameter corresponding to the steam working zone, wherein the original steam working parameter is related to the food thickness of the food;

[0014] A control module, used for controlling the steam element in the steam working area to cook the food according to the original steam working parameters, and periodically obtaining the intermediate parameter information of the food during the cooking process;

[0015] The adjustment module is used to determine the adjusted steam working parameters of the steam working area based on the intermediate parameter information of the food by using a PID control method, and control the steam element to operate according to the adjusted steam working parameters.

[0016] At least one embodiment of the present application also provides an electronic device, comprising: at least one processor; and a memory communicatively connected to the at least one processor; wherein the memory stores instructions executable by the at least one processor, and the instructions are executed by the at least one processor so that the at least one processor can execute the above-mentioned steam dynamic zoning control method.

[0017] At least one embodiment of the present application further provides a computer-readable storage medium storing a computer program, wherein the computer program implements the above-mentioned steam dynamic zoning control method when executed by a processor.

[0018] The steam dynamic zoning control method, device, equipment and storage medium provided in the embodiments of the present application analyze the pre-built food simulation model to obtain the original parameter information of the food, and based on the original parameter information of the food, determine the steam working area from multiple heating areas of the kitchenware, and determine the original steam working parameters corresponding to the steam working area. Then, the steam element in the steam working area is controlled to cook the food according to the original steam working parameters, and the intermediate parameter information of the food is periodically obtained during the cooking process. Then, based on the intermediate parameter information of the food, the PID control method is used to determine the adjusted steam working parameters of the steam working area, and the steam element is controlled to operate according to the adjusted steam working parameters. In this way, steam is adjusted according to the cooking state of the food, so that the steam distribution in the kitchenware during operation conforms to the cooking state of the food, thereby ensuring the cooking effect of the food.

[0019] In some optional embodiments, the original parameter information of the food includes the volume of the food;

[0020] The step of determining a steam working area from a plurality of heating areas of the kitchen appliance based on the original parameter information of the food, and determining original steam working parameters corresponding to the steam working area, comprises:

[0021] Dividing the food simulation model into preset units based on the food volume to obtain a plurality of volume elements of the food, and determining the food thickness of each volume element based on each volume element of the food;

[0022] Based on the food thickness of each of the volume elements, the steam working zone is determined from a plurality of heating zones of the kitchen appliance, and an original steam working parameter corresponding to the steam working zone is determined.

[0023] By dividing the food into volume elements, the steam working area is determined from multiple heating areas through the volume elements, thereby determining the original steam working parameters corresponding to the steam working area, and cooking the food according to the original steam working parameters.

[0024] In some optional embodiments, the step of determining the steam working area from a plurality of heating areas of the kitchen appliance based on the food thickness of each volume element, and determining the original steam working parameters corresponding to the steam working area, comprises:

[0025] Based on the food thickness of each volume element, the number and position of the steam working zones, and at least one of the steam flow rate and the steam temperature of each steam working zone are determined from the multiple heating zones of the kitchen appliance.

[0026] By determining the number and location of the steam working areas, and then determining the steam flow and steam temperature, precise control of the steam flow and steam temperature can be achieved to ensure the cooking effect of the ingredients.

[0027] In some optional embodiments, the original parameter information of the food also includes food density;

[0028] The step of determining the steam working area from a plurality of heating areas of the kitchen appliance based on the food thickness of each of the volume elements, and determining an original steam working parameter corresponding to the steam working area, comprises:

[0029] Based on the food thickness and the food density of each of the volume elements, the steam working area is determined from a plurality of heating areas of the kitchen appliance, and an original steam working parameter corresponding to the steam working area is determined.

[0030] By determining the original steam working parameters based on the food volume and food density, the current original steam working parameters are made suitable for the cooking of the food, thereby facilitating the accuracy of subsequent parameter adjustments and ensuring the cooking effect of the food.

[0031] In some optional embodiments, the adjusted steam operating parameters include adjusted steam flow and steam temperature;

[0032] The method of determining the adjusted steam working parameters of the steam working area by using a PID control method based on the intermediate parameter information of the food, and controlling the steam element to operate according to the adjusted steam working parameters, comprises:

[0033] Obtaining a temperature error of the steam working zone according to the steam temperature of the steam working zone and the actual temperature;

[0034] Determining a gain parameter of a PID controller based on a temperature error of the steam working zone;

[0035] The PID controller is controlled to operate according to the gain parameter, and the steam element in the steam working area is controlled by the PID controller controlled by the gain parameter, so that the steam element operates according to the adjusted steam flow and steam temperature.

[0036] The steam element is operated according to the adjusted steam flow and steam temperature through the PID controller, and the steam is adjusted according to the cooking status of the food, so that the steam distribution in the kitchenware during operation conforms to the cooking status of the food, thereby ensuring the cooking effect of the food.

[0037] In some optional embodiments, the steam flow rate and the steam temperature are determined by the following steps:

[0038] Acquire the surface area of ​​the food in each of the steam working areas, and determine the minimum thickness and the maximum thickness of the food in the steam working area according to the food thickness of each of the volume elements in the steam working area;

[0039] Determining an average thickness of the food in the steam working area based on the minimum thickness and the maximum thickness of the food in the steam working area;

[0040] The steam flow rate and the steam temperature are determined according to the surface area of ​​the food in the steam working area and the average value of the thickness of the food.

[0041] By determining the steam flow rate and steam temperature, it is convenient to control the steam elements. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] One or more embodiments are exemplarily described by the pictures in the corresponding drawings, and these exemplary descriptions do not constitute limitations on the embodiments.

[0043] Figure 1 It is a flow chart of a steam dynamic zoning control method provided by an embodiment of the present application;

[0044] Figure 2 It is a schematic diagram of a flow chart of a steam dynamic zoning control device provided by an embodiment of the present application;

[0045] Figure 3 is a structural schematic diagram of an electronic device provided by another embodiment of the present application;

[0046] Figure 4 It is a flow chart of a steam dynamic zoning control method provided in another embodiment of the present application. DETAILED DESCRIPTION

[0047] To make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the embodiments of the present application will be described in detail below in conjunction with the accompanying drawings. However, it will be appreciated by those skilled in the art that in the present application, many technical details are proposed in order to enable the reader to better understand the present application. However, even without these technical details and various changes and modifications based on the following embodiments, the technical scheme claimed in the present application can also be implemented. The division of the following embodiments is for the convenience of description, and the specific implementation of the present application should not be construed as any limitation, and the various embodiments can be combined and referenced with each other under the premise of no contradiction.

[0048] In order to facilitate understanding of the embodiments of the present application, relevant contents about the steam dynamic zoning control method are first introduced here.

[0049] With the improvement of modern living standards, the market demand for household kitchen appliances continues to expand. Kitchen utensils related to steaming and baking, such as all-in-one steam-bake machines, as a comprehensive and multi-functional kitchen appliance, are gradually favored by consumers.

[0050] In some technologies, the traditional steam-bake combination machine controls the steam and temperature therein based on a preset program during use. However, the existing control method easily causes uneven distribution of steam in the steam-bake combination machine during operation, resulting in unsatisfactory cooking effect of food.

[0051] In order to solve the technical problem that the above-mentioned existing control method easily causes uneven steam distribution in the steam-bake machine during operation, thereby resulting in unsatisfactory cooking effect of ingredients, the present invention proposes a steam dynamic zoning control method. The implementation details of the steam dynamic zoning control method of this embodiment are specifically described below. The following content is only the implementation details provided for the convenience of understanding, and is not necessary for the implementation of this solution.

[0052] Embodiment 1:

[0053] The steam dynamic partition control method of this embodiment can be applied to electronic devices with communication, computing and data storage capabilities. The specific process can be as follows: Figure 1 As shown, including:

[0054] Step 101: Analyze the pre-built food simulation model to obtain original parameter information of the food.

[0055] Specifically, the food material simulation model uses 3D scanning technology to scan the food material to be cooked, and uses high-precision laser or infrared sensors to fully scan the food material, wherein the sensor can be installed on the top, side and bottom of the kitchenware to ensure that the shape and volume information of the food material is obtained from multiple angles, thereby constructing a three-dimensional model, i.e., the food material simulation model. In some examples, infrared imaging technology can also be used to obtain the thermal distribution of the food material to be cooked, and then analyze the shape and characteristics of the food material. In this embodiment, the food material simulation model is analyzed to obtain the original parameter information of the food material.

[0056] Step 102, based on the original parameter information of the food, determine the steam working area from multiple heating areas of the kitchen appliance, and determine the original steam working parameters corresponding to the steam working area, wherein the original steam working parameters are related to the thickness of the food.

[0057] Specifically, the kitchenware is a steam-bake type kitchenware, and a plurality of heating zones are divided in the kitchenware, and a steam element is provided in each heating zone, and the food is cooked by controlling the steam element. Specifically, a steam outlet is provided in the kitchenware, and the steam generated by the steam element is output from the steam outlet. After the food is put into the kitchenware, the food is also divided into different areas according to the distribution area of ​​the heating zone. It should be noted that due to the placement of the food, there are some areas in which no food appears in some heating zones. In this embodiment, after obtaining the original parameter information of the food, it is necessary to determine the steam working area from the plurality of heating zones of the kitchenware, and determine the original steam working parameters corresponding to the steam working area according to the original parameter information of the food. It should be noted that the original steam working parameters are related to the food thickness of the food, that is, the food thickness will have a certain influence on the original steam working parameters. For example, if the food thickness corresponding to the food areas corresponding to the plurality of steam working zones is different, the original steam working parameters are also different.

[0058] Step 103, controlling the steam element in the steam working area to cook the food according to the original steam working parameters, and periodically obtaining the intermediate parameter information of the food during the cooking process.

[0059] Specifically, after obtaining the original steam working parameters of each steam working zone, the steam elements in the steam working zone are controlled to cook the ingredients according to the original steam working parameters, and during the cooking process, the ingredients need to be periodically monitored to obtain intermediate parameter information of the ingredients. Here, the intermediate parameter information does not mean that the information type is different from that of the original parameter information, but because the ingredients have been cooked at this time, that is, the ingredients are in a semi-cooked state, and the intermediate parameter information is used to characterize the parameter information of the ingredients in the semi-cooked state.

[0060] Step 104, based on the intermediate parameter information of the food, the adjusted steam working parameters of the steam working area are determined by using the PID control method, and the steam element is controlled to operate according to the adjusted steam working parameters.

[0061] Specifically, the PID (Proportional Integral Derivative) control method controls the proportion, integration and differentiation of the error generated by comparing the information collected by the real-time data of the controlled object with the given value, so as to achieve rapid adjustment of the relevant parameters of the controlled object. In this embodiment, the proportional coefficient, integral coefficient and differential coefficient in the PID control method are all marked based on the thickness of the food. After obtaining the intermediate parameter information of the food, the PID control method is used to determine the adjusted steam working parameters of the steam working area, and then the steam working area is controlled according to the adjusted steam working parameters to continue cooking the food.

[0062] In this embodiment, the pre-built food simulation model is analyzed to obtain the original parameter information of the food. Based on the original parameter information of the food, the steam working area is determined from multiple heating areas of the kitchenware, and the original steam working parameters corresponding to the steam working area are determined. Then, the steam element in the steam working area is controlled to cook the food according to the original steam working parameters, and the intermediate parameter information of the food is periodically obtained during the cooking process. Then, based on the intermediate parameter information of the food, the PID control method is used to determine the adjusted steam working parameters of the steam working area, and the steam element is controlled to operate according to the adjusted steam working parameters. In this way, steam is adjusted according to the cooking state of the food, so that the steam distribution in the kitchenware during operation conforms to the cooking state of the food, thereby ensuring the cooking effect of the food.

[0063] In some embodiments, the original parameter information of the food includes the volume of the food;

[0064] Based on the original parameter information of the food, a steam working area is determined from multiple heating areas of the kitchen appliance, and original steam working parameters corresponding to the steam working area are determined, including:

[0065] Dividing the food simulation model into preset units based on the food volume to obtain a plurality of food volume elements, and determining the food thickness of each volume element based on each of the food volume elements;

[0066] Based on the food thickness of each volume element, a steam working area is determined from a plurality of heating areas of the kitchen appliance, and original steam working parameters corresponding to the steam working area are determined.

[0067] Specifically, after obtaining the food volume, the food simulation model is divided into preset units, that is, the food is divided according to the volume to obtain multiple volume elements of the food, and then the food thickness of each volume element in different directions is calculated. Specifically, when calculating the food thickness, the following relationship is used:

[0068]

[0069] Where T(x,y,z) is the thickness of the volume element at the position (x,y,z).

[0070] After obtaining the food thickness of each volume element, the number of volume elements of food contained in each heating zone can be determined. Of course, it is not ruled out that there are heating zones without volume elements. Therefore, the steam working zone can be determined from multiple heating zones of the kitchenware based on the food thickness of the volume element, and the original steam working parameters corresponding to the steam working zone can be determined according to the food thickness of the volume element. The determination of the steam working zone is obtained through the partition strategy algorithm:

[0071]

[0072] In the formula, Z i is the i-th steam working area, is the minimum thickness of the food in the ith steam working area, is the maximum thickness of the food in the ith steam working area.

[0073] In this embodiment, by dividing the food into volume elements, the steam working area is determined from multiple heating areas through the volume elements, thereby determining the original steam working parameters corresponding to the steam working area, and cooking the food according to the original steam working parameters.

[0074] In some embodiments, based on the food thickness of each volume element, a steam working zone is determined from a plurality of heating zones of the kitchen appliance, and an original steam working parameter corresponding to the steam working zone is determined, including:

[0075] Based on the food thickness of each volume element, the number and position of the steam working zones, and at least one of the steam flow rate and the steam temperature of each steam working zone are determined from the multiple heating zones of the kitchen appliance.

[0076] Specifically, due to the different placement of ingredients, different ingredients and different placement of ingredients in the kitchenware will result in some heating areas not being determined as steam working areas, and the steam elements of the heating areas that are not determined as steam working areas are in a shutdown state during the subsequent cooking process. In this embodiment, after obtaining the thickness of the ingredients for each volume element, the number of volume elements of the ingredients contained in each heating area can be determined, and the number and position of the steam working areas can be determined according to the distribution of each volume element in the heating area. If there are heating areas without volume elements, the heating areas without volume elements will not be determined as steam working areas, so as to avoid unnecessary energy waste and save energy and protect the environment. In some examples, when the volume of the ingredients is large, it means that the number of volume elements of the ingredients is large, the number of steam working areas required by the ingredients is also large, and the steam flow in the steam working area also needs to be adjusted more synchronously.

[0077] In addition, based on the thickness of the food in each volume element, the steam flow rate and / or steam temperature of each steam working area is determined. In some examples, there are more volume elements in a steam working area, and the steam flow rate and / or steam temperature of each steam working area is determined based on the number of volume elements therein and the food thickness of the corresponding volume elements. When there are more volume elements in a steam working area, the food thickness of the volume elements therein is also correspondingly larger, and therefore, the steam flow rate and / or steam temperature of the corresponding steam working area is larger. By determining the number and position of the steam working areas, and then determining the steam flow rate and steam temperature, precise control of the steam flow rate and steam temperature is achieved to ensure the cooking effect of the food.

[0078] In this embodiment, when calculating the steam flow rate, the food thickness of all volume elements in the steam working area is obtained, and the total food thickness is calculated, and then the average thickness is calculated based on the total food thickness and the number of volume elements. The steam flow rate is calculated using the following relationship:

[0079]

[0080] In the formula, F i is the steam flow rate of the steam element in the i-th steam working area, k1 is the adjustment coefficient, A i is the surface area of ​​the i-th steam working area, is the average thickness of the food in the i-th steam working area.

[0081] The steam temperature is calculated using the following relationship:

[0082]

[0083] In the formula, θ i is the steam flow rate of the steam element in the i-th steam working area, k2 is the adjustment coefficient, is the average thickness of the food in the i-th steam working area, and C is a constant term.

[0084] In some embodiments, the original parameter information of the food also includes food density;

[0085] Based on the food thickness of each volume element, a steam working area is determined from multiple heating zones of the cooker, and original steam working parameters corresponding to the steam working area are determined, including:

[0086] Based on the food thickness and food density of each volume element, a steam working area is determined from a plurality of heating areas of the kitchen appliance, and original steam working parameters corresponding to the steam working area are determined.

[0087] Specifically, the original parameter information of the food includes the food volume and food density. After determining the food thickness of each volume element, the steam working area is determined from the multiple heating zones of the kitchenware, and then the original steam working parameters corresponding to the steam working area are determined according to the food thickness and food density of each volume element. In some examples, when the food density of the food is high, it takes a longer time to cook the food, so the steam temperature needs to be increased to cook the food. By determining the original steam working parameters based on the food volume and food density, the current original steam working parameters are suitable for the cooking of the food, thereby facilitating the accuracy of subsequent parameter adjustments, thereby ensuring the cooking effect of the food.

[0088] In some embodiments, the adjusted steam operating parameters include adjusted steam flow rate and steam temperature;

[0089] Based on the intermediate parameter information of the food material, the adjusted steam working parameters of the steam working area are determined by using the PID control method, and the steam element is controlled to operate according to the adjusted steam working parameters, including:

[0090] According to the steam temperature and the actual temperature of the steam working area, the temperature error of the steam working area is obtained;

[0091] Determine the gain parameter of the PID controller based on the temperature error of the steam working area;

[0092] The operation of the PID controller is controlled according to the gain parameter, and the steam element in the steam working area is controlled by the PID controller controlled by the gain parameter, so that the steam element operates according to the adjusted steam flow and steam temperature.

[0093] Specifically, the PID controller is used to control the steam temperature and steam flow of the steam element. During the cooking process, the steam temperature and the actual temperature of the steam working area are obtained to obtain the temperature error of the steam working area, wherein the temperature error is calculated by the following relationship:

[0094]

[0095] Where E(t) is the temperature error of the i-th steam working area, is the steam temperature of the i-th steam working area, T i (t) is the actual temperature of the i-th steam working area.

[0096] After obtaining the temperature error of the steam working area, the gain parameter of the PID controller can be determined according to the temperature error of the steam working area, wherein the gain parameter includes the proportional control amount, the integral control amount and the differential control amount. The control variable of the PID controller can be determined according to the gain parameter, wherein the control variable includes the adjusted steam flow and steam temperature. The control variable of the steam working area is calculated by the following relationship:

[0097]

[0098] In the formula, CV(t,M) is the control variable, K p is the proportional coefficient of the PID controller, K i is the integral coefficient of the PID controller, K d is the differential coefficient of the PID controller, where the proportional coefficient, integral coefficient and differential coefficient are all marked based on the thickness M of the food.

[0099] In this embodiment, the steam element is operated according to the adjusted steam flow and steam temperature through the PID controller, and the steam is adjusted according to the cooking state of the food, so that the steam distribution in the kitchenware during operation is consistent with the cooking state of the food, thereby ensuring the cooking effect of the food.

[0100] In some embodiments, the steam flow rate and steam temperature are determined by the following steps:

[0101] Obtaining the surface area of ​​the food in each steam working area, and determining the minimum thickness and maximum thickness of the food in the steam working area according to the food thickness of each volume element in the steam working area;

[0102] Determine an average thickness of the food in the steam working area based on the minimum thickness and the maximum thickness of the food in the steam working area;

[0103] The steam flow rate and steam temperature are determined based on the surface area of ​​the food in the steam working area and the average thickness of the food.

[0104] Specifically, after obtaining the surface area of ​​the food in each steam working area, the minimum thickness and maximum thickness of the food in the steam working area are determined according to the food thickness of each volume element in the steam working area previously obtained, and then the average thickness of the food (i.e., the average thickness) is calculated according to the minimum thickness and maximum thickness of the food in the steam working area. Then, the surface area of ​​the food in the steam working area and the average thickness of the food are substituted into equations (3) and (4) to calculate the steam flow rate and steam temperature.

[0105] Embodiment 2:

[0106] The steam dynamic zoning control system of this embodiment adopts the steam dynamic zoning control method of the first embodiment, and the steam dynamic zoning control system includes: a steam element, a PID controller and a control unit, the steam element is arranged in the heating zone of the kitchenware, and the PID controller is connected to the steam element;

[0107] The control unit is used to analyze a pre-built food simulation model to obtain original parameter information of the food; based on the original parameter information of the food, determine the steam working area from multiple heating areas of the kitchenware, and determine the original steam working parameters corresponding to the steam working area, wherein the original steam working parameters are related to the thickness of the food; control the steam element in the steam working area to cook the food according to the original steam working parameters, and periodically obtain the intermediate parameter information of the food during the cooking process; based on the intermediate parameter information of the food, determine the adjusted steam working parameters of the steam working area by using a PID controller using a PID control method, and control the steam element to operate according to the adjusted steam working parameters.

[0108] Embodiment three:

[0109] like Figure 4 As shown, this embodiment provides exemplary contents of the first embodiment, that is, provides an exemplary process of the steam dynamic zoning control method, and the specific contents include:

[0110] S1. 3D scanning and model generation. The user needs to put the food to be cooked into the cooking chamber of the steam oven. Then, the 3D scanning system starts and scans the food comprehensively through high-precision laser or infrared sensors. Sensors are installed on the top, side and bottom of the steam oven to ensure that the shape and volume information of the food is obtained from multiple angles. Finally, the system generates a high-precision three-dimensional model and transmits it to the control system to provide data support for the subsequent dynamic zone steam control.

[0111] S2. Intelligent analysis and parameter setting. After generating the three-dimensional model of the food, the intelligent control system will analyze the model and extract information such as the volume, density and surface characteristics of the food. Among them, the surface characteristics mainly refer to the physical and geometric characteristics of the surface of the food, including but not limited to the color distribution and concave-convex distribution of the surface. Among them, the formula for calculating the thickness of the food is:

[0112]

[0113] Here, T(x,y,z) represents the thickness of the volume element at the (x,y,z) position. Based on these data, the system sets the initial steam and temperature parameters. For example, for larger ingredients, the system increases the number of steam outlets and the steam flow rate; for higher density ingredients, the system increases the steam temperature. In addition, users can also input personal preferences or specific cooking requirements, such as desired doneness, taste, etc., through the touch screen or mobile application. The system will comprehensively analyze the characteristics of the ingredients and user needs, adjust the initial parameters, and ensure that the cooking process can meet the user's expectations.

[0114] S3. Finally, dynamic zone steam control and real-time adjustment. During the cooking process, the dynamic zone steam control system will dynamically adjust the distribution and temperature of steam according to the preset parameters and real-time monitoring data. The system accurately distributes steam to different areas of the food through multiple independently controlled steam outlets. The zone strategy algorithm is based on thickness distribution:

[0115]

[0116] In the formula, Z i is the i-th steam working area, is the minimum thickness of the food in the ith steam working area, is the maximum thickness of the food in the ith steam working area.

[0117] Each steam outlet is equipped with a temperature sensor and a flow control valve, which can independently control the flow and temperature of the steam to ensure that each part is heated evenly. The steam flow relationship is:

[0118]

[0119] In the formula, F i is the steam flow rate of the steam element in the i-th steam working area, k1 is the adjustment coefficient, A i is the surface area of ​​the i-th steam working area, is the average thickness of the food in the i-th steam working area.

[0120] The steam temperature is calculated using the following relationship:

[0121]

[0122] In the formula, θ i is the steam flow rate of the steam element in the i-th steam working area, k2 is the adjustment coefficient, is the average thickness of the food in the i-th steam working area, and C is a constant term.

[0123] At the same time, the sensor will monitor the distribution of steam and the temperature of the ingredients in real time, and make dynamic adjustments based on the monitoring results.

[0124] The feedback control algorithm is:

[0125]

[0126] Where E(t) is the temperature error of the i-th steam working area, is the steam temperature of the i-th steam working area, T i (t) is the actual temperature of the i-th steam working area, CV(t,M) is the control variable, K p is the proportional coefficient of the PID controller, K i is the integral coefficient of the PID controller, K d is the differential coefficient of the PID controller, where the proportional coefficient, integral coefficient and differential coefficient are all marked based on the thickness M of the food.

[0127] After obtaining the temperature error of the steam working area, the gain parameter of the PID controller can be determined according to the temperature error of the steam working area, wherein the gain parameter includes the proportional control amount, the integral control amount and the differential control amount. The control variables of the PID controller can be determined according to the gain parameters, wherein the control variables include the adjusted steam flow rate and steam temperature.

[0128] For example, if the temperature of a steam working area is too high, the system will reduce the steam output in that area and increase the output in other areas to avoid overheating or uneven heating. Throughout the process, users can check the cooking status through the display or mobile application and make adjustments or stop cooking at any time.

[0129] In this embodiment, by introducing 3D scanning technology, accurate scanning of food is achieved, and a three-dimensional model of the food is generated to provide data support for subsequent dynamic partition steam control. In addition, through the dynamic partition steam control system, the distribution and temperature of steam can be dynamically adjusted according to the three-dimensional model of the food and cooking requirements, ensuring that the food is heated evenly and improving the cooking effect.

[0130] In this embodiment, through 3D scanning technology and dynamic zoning steam control system, the present invention can realize accurate scanning of ingredients and dynamic adjustment of steam distribution, so as to ensure that ingredients are heated evenly during the cooking process and improve the cooking effect; through dynamic zoning steam control, steam and temperature parameters can be automatically adjusted according to the characteristics of different ingredients and user needs, so as to further improve user experience and cooking effects; through precise control of steam and temperature, the present invention can effectively reduce energy consumption, reduce unnecessary heat waste, and achieve energy-saving and environmental protection effects.

[0131] Embodiment 4:

[0132] Another embodiment of the present application relates to a steam dynamic zoning control device. The implementation details of the steam dynamic zoning control device of this embodiment are specifically described below. The following content is only for the convenience of understanding the implementation details provided, and is not necessary for the implementation of this solution. The schematic diagram of the steam dynamic zoning control device of this embodiment can be as follows Figure 2 As shown, including:

[0133] The analysis module 201 is used to analyze the pre-built food simulation model to obtain the original parameter information of the food;

[0134] A zone determination module 202 is used to determine a steam working zone from a plurality of heating zones of the kitchen appliance based on original parameter information of the food, and determine an original steam working parameter corresponding to the steam working zone, wherein the original steam working parameter is related to the thickness of the food;

[0135] The control module 203 is used to control the steam element in the steam working area to cook the food according to the original steam working parameters, and periodically obtain the intermediate parameter information of the food during the cooking process;

[0136] The adjustment module 204 is used to determine the adjusted steam working parameters of the steam working area based on the intermediate parameter information of the food by using the PID control method, and control the steam element to operate according to the adjusted steam working parameters.

[0137] It is worth mentioning that all modules involved in this embodiment are logic modules. In practical applications, a logic unit can be a physical unit, a part of a physical unit, or a combination of multiple physical units. In addition, in order to highlight the innovative part of this application, this embodiment does not introduce units that are not closely related to solving the technical problems proposed by this application, but this does not mean that there are no other units in this embodiment.

[0138] Embodiment five:

[0139] Another embodiment of the present application relates to an electronic device, such as Figure 3 As shown, it includes: at least one processor 901; and a memory 902 that is communicatively connected to the at least one processor 901; wherein the memory 902 stores instructions that can be executed by the at least one processor 901, and the instructions are executed by the at least one processor 901 so that the at least one processor 901 can execute the steam dynamic zoning control method in the above-mentioned embodiments.

[0140] Among them, the memory and the processor are connected in a bus manner, and the bus may include any number of interconnected buses and bridges, and the bus connects various circuits of one or more processors and memories together. The bus can also connect various other circuits such as peripherals, voltage regulators, and power management circuits, which are well known in the art and are therefore not further described herein. The bus interface provides an interface between the bus and the transceiver. The transceiver can be one element or multiple elements, such as multiple receivers and transmitters, providing a unit for communicating with various other devices on a transmission medium. The data processed by the processor is transmitted on a wireless medium via an antenna, and further, the antenna also receives data and transmits the data to the processor.

[0141] The processor is responsible for managing the bus and general processing, and can also provide various functions, including timing, peripheral interfaces, voltage regulation, power management, and other control functions. Memory can be used to store data used by the processor when performing operations.

[0142] Embodiment six:

[0143] Another embodiment of the present application relates to a computer-readable storage medium storing a computer program, which implements the above method embodiment when executed by a processor.

[0144] That is, those skilled in the art can understand that all or part of the steps in the above-mentioned embodiment method can be completed by instructing the relevant hardware through a program, and the program is stored in a storage medium, including a number of instructions to enable a device (which can be a single-chip microcomputer, chip, etc.) or a processor to execute all or part of the steps of the method described in each embodiment of the present application. The aforementioned storage medium includes: U disk, mobile hard disk, read-only memory (Read-Only Memory, referred to as: ROM), random access memory (Random Access Memory, referred to as: RAM), disk or optical disk and other media that can store program codes.

[0145] Those skilled in the art will appreciate that the above embodiments are specific embodiments for implementing the present application, and in actual applications, various changes may be made thereto in form and detail without departing from the spirit and scope of the present application.

Claims

1. A steam dynamic zoning control method, characterized in that: include: Analyze the pre-built food simulation model to obtain the original parameter information of the food; Based on the original parameter information of the food, determine a steam working area from a plurality of heating areas of the kitchen appliance, and determine an original steam working parameter corresponding to the steam working area, wherein the original steam working parameter is related to the food thickness of the food; Controlling the steam element in the steam working area to cook the food according to the original steam working parameters, and periodically obtaining the intermediate parameter information of the food during the cooking process; Based on the intermediate parameter information of the food, a PID control method is used to determine the adjusted steam working parameters of the steam working area, and the steam element is controlled to operate according to the adjusted steam working parameters.

2. The steam dynamic zoning control method according to claim 1, characterized in that: The original parameter information of the food includes the volume of the food; The step of determining a steam working area from a plurality of heating areas of the kitchen appliance based on the original parameter information of the food, and determining original steam working parameters corresponding to the steam working area, comprises: Dividing the food simulation model into preset units based on the food volume to obtain a plurality of volume elements of the food, and determining the food thickness of each volume element based on each volume element of the food; Based on the food thickness of each of the volume elements, the steam working zone is determined from a plurality of heating zones of the kitchen appliance, and an original steam working parameter corresponding to the steam working zone is determined.

3. The steam dynamic zoning control method according to claim 2, characterized in that: The step of determining the steam working area from a plurality of heating areas of the kitchen appliance based on the food thickness of each of the volume elements, and determining an original steam working parameter corresponding to the steam working area, comprises: Based on the food thickness of each volume element, the number and position of the steam working zones, and at least one of the steam flow rate and the steam temperature of each steam working zone are determined from the multiple heating zones of the kitchen appliance.

4. The steam dynamic zoning control method according to claim 2, characterized in that: The original parameter information of the food also includes food density; The step of determining the steam working area from a plurality of heating areas of the kitchen appliance based on the food thickness of each of the volume elements, and determining an original steam working parameter corresponding to the steam working area, comprises: Based on the food thickness and the food density of each of the volume elements, the steam working area is determined from a plurality of heating areas of the kitchen appliance, and an original steam working parameter corresponding to the steam working area is determined.

5. The steam dynamic zoning control method according to claim 3, characterized in that: The adjusted steam operating parameters include adjusted steam flow and steam temperature; The method of determining the adjusted steam working parameters of the steam working area by using a PID control method based on the intermediate parameter information of the food, and controlling the steam element to operate according to the adjusted steam working parameters, comprises: Obtaining a temperature error of the steam working zone according to the steam temperature of the steam working zone and the actual temperature; Determining a gain parameter of a PID controller based on a temperature error of the steam working zone; The PID controller is controlled to operate according to the gain parameter, and the steam element in the steam working area is controlled by the PID controller controlled by the gain parameter, so that the steam element operates according to the adjusted steam flow and steam temperature.

6. The steam dynamic zoning control method according to claim 3 or 5, characterized in that: The steam flow rate and the steam temperature are determined by the following steps: Acquire the surface area of ​​the food in each of the steam working areas, and determine the minimum thickness and the maximum thickness of the food in the steam working area according to the food thickness of each of the volume elements in the steam working area; Determining an average thickness of the food in the steam working area based on the minimum thickness and the maximum thickness of the food in the steam working area; The steam flow rate and the steam temperature are determined according to the surface area of ​​the food in the steam working area and the average value of the thickness of the food.

7. A steam dynamic zoning control system, characterized in that: include: A steam element, a PID controller and a control unit, wherein the steam element is arranged in a heating zone of the kitchen appliance, and the PID controller is connected to the steam element; The control unit is used to analyze a pre-constructed food simulation model to obtain original parameter information of the food; based on the original parameter information of the food, determine a steam working area from multiple heating areas of the kitchenware, and determine original steam working parameters corresponding to the steam working area, wherein the original steam working parameters are related to the food thickness of the food; control the steam element in the steam working area to cook the food according to the original steam working parameters, and periodically obtain intermediate parameter information of the food during the cooking process; based on the intermediate parameter information of the food, determine the adjusted steam working parameters of the steam working area by using the PID controller using a PID control method, and control the steam element to operate according to the adjusted steam working parameters.

8. A steam dynamic zoning control device, characterized in that: include: An analysis module is used to analyze the pre-built food simulation model to obtain the original parameter information of the food; a zone determination module, configured to determine a steam working zone from a plurality of heating zones of the kitchen appliance based on the original parameter information of the food, and determine an original steam working parameter corresponding to the steam working zone, wherein the original steam working parameter is related to the food thickness of the food; A control module, used for controlling the steam element in the steam working area to cook the food according to the original steam working parameters, and periodically obtaining the intermediate parameter information of the food during the cooking process; The adjustment module is used to determine the adjusted steam working parameters of the steam working area based on the intermediate parameter information of the food by using a PID control method, and control the steam element to operate according to the adjusted steam working parameters.

9. An electronic device, characterized in that: include: at least one processor; as well as, a memory communicatively connected to the at least one processor; wherein, The memory stores instructions that can be executed by the at least one processor, and the instructions are executed by the at least one processor to enable the at least one processor to execute the steam dynamic zoning control method according to any one of claims 1 to 6.

10. A computer-readable storage medium storing a computer program, characterized in that: When the computer program is executed by a processor, the steam dynamic zoning control method according to any one of claims 1 to 6 is implemented.

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