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

Abstract

The application discloses a steam dynamic partition control method and device, equipment and storage medium, including: based on the original parameter information of the food material, determining the steam working area from the multiple heating areas of the kitchen utensil, and determining the original steam working parameter, wherein the original steam working parameter is related to the food material thickness of the food material; control the steam element in the steam working area to cook the food material according to the original steam working parameter, periodically obtain the intermediate parameter information of the food material in the cooking process; based on the intermediate parameter information, the PID control method is used to determine the adjusted steam working parameter, and the steam element is controlled to operate according to the adjusted steam working parameter. The steam dynamic partition control method, device, equipment and storage medium disclosed by the application solve the problem that the existing control mode is easy to cause the food material cooking effect to be not ideal in operation, so that the steam distribution in the kitchen utensil during operation meets the cooking state of the food material, thereby ensuring the food material cooking effect.

Description

TECHNICAL FIELD

[0001] Embodiments of the present application relate to the technical field of intelligent electrical appliance devices, and particularly relate to a steam dynamic partition control method, device, equipment and storage medium. BACKGROUND

[0002] With the improvement of modern living standards, the market demand for household kitchen appliances is expanding, and kitchen utensils related to steaming and baking, such as steaming and baking all-in-one machines, are gradually favored by consumers as a comprehensive and multifunctional kitchen appliance.

[0003] In some technologies, the traditional steaming and baking all-in-one machine is mostly controlled based on a preset program during use. However, the existing control method is prone to cause uneven distribution of steam in the steaming and baking all-in-one machine during operation, thereby resulting in unsatisfactory cooking effect of food materials. SUMMARY

[0004] The purpose of the present application is to at least provide a steam dynamic partition control method, device, equipment and storage medium, which can at least solve the technical problem that the existing control method is prone to cause uneven distribution of steam in the steaming and baking all-in-one machine during operation, thereby resulting in unsatisfactory cooking effect of food materials, and can at least achieve the technical effect of adjusting steam according to the cooking state of food materials to make the steam distribution in the kitchen utensil during operation conform to the cooking state of food materials, thereby ensuring the cooking effect of food materials.

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

[0006] Based on the original parameter information of the food materials, a steam working area is determined from a plurality of heating areas of a kitchen utensil, and original steam working parameters corresponding to the steam working area are determined, wherein the original steam working parameters are related to the thickness of the food materials;

[0007] The steam elements in the steam working area are controlled to cook the food materials according to the original steam working parameters, and intermediate parameter information of the food materials is periodically obtained during the cooking process;

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

[0009] At least one embodiment of the present application provides a steam dynamic partition control system, comprising: a steam element, a PID controller and a control unit, the steam element is arranged in a heating area of a kitchen utensil, and the PID controller is connected with the steam element.

[0010] The control unit is configured to analyze a pre-constructed food material simulation model to obtain original parameter information of the food material, determine a steam working area from a plurality of heating areas of the kitchen appliance based on the original parameter information of the food material, and determine original steam working parameters corresponding to the steam working area, wherein the original steam working parameters are related to a food material thickness of the food material; control the steam element in the steam working area to cook the food material according to the original steam working parameters, periodically obtain intermediate parameter information of the food material in a cooking process, determine adjusted steam working parameters of the steam working area by using a PID control method through the PID controller based on the intermediate parameter information of the food material, 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 partition control device, comprising:

[0012] An analysis module is configured to analyze a pre-constructed food material simulation model to obtain original parameter information of the food material.

[0013] A partition determination module is configured to determine a steam working area from a plurality of heating areas of the kitchen appliance based on the original parameter information of the food material, and determine original steam working parameters corresponding to the steam working area, wherein the original steam working parameters are related to a food material thickness of the food material.

[0014] A control module is configured to control the steam element in the steam working area to cook the food material according to the original steam working parameters, periodically obtain intermediate parameter information of the food material in a cooking process.

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

[0016] At least one embodiment of the present application further provides an electronic device, comprising: at least one processor; and a memory connected with the at least one processor in communication; wherein the memory stores instructions executable 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 partition control method described above.

[0017] At least one embodiment of the present application further provides a computer readable storage medium, which stores a computer program, and the computer program is executed by a processor to implement the steam dynamic partition control method described above.

[0018] The embodiment of the present application provides a steam dynamic partition control method, device, equipment and storage medium, which analyzes a pre-constructed food material simulation model to obtain original parameter information of the food material, determines a steam working area from a plurality of heating areas of a kitchen appliance based on the original parameter information of the food material, and determines original steam working parameters corresponding to the steam working area. Then, the steam elements in the steam working area are controlled to cook the food material according to the original steam working parameters, the intermediate parameter information of the food material is periodically acquired in the cooking process, the adjusted steam working parameters of the steam working area are determined based on the intermediate parameter information of the food material by using a PID control method, and the steam elements are controlled to operate according to the adjusted steam working parameters. In this way, the steam is adjusted according to the cooking state of the food material, so that the steam distribution in the kitchen appliance during operation meets the cooking state of the food material, thereby ensuring the cooking effect of the food material.

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

[0020] The original parameter information of the food material includes a food material volume;

[0021] The original parameter information of the food material includes a food material volume;

[0022] The original parameter information of the food material includes a food material volume;

[0023] The original parameter information of the food material includes a food material volume;

[0024] The original parameter information of the food material includes a food material volume;

[0025] The original parameter information of the food material includes a food material volume;

[0026] The original parameter information of the food material includes a food material volume;

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

[0028] The process of determining the steam working zone from multiple heating zones of the cookware based on the food thickness of each volume element, and determining the original steam working parameters corresponding to the steam working zone, includes:

[0029] Based on the thickness and density of the food in each volume element, the steam working zone is determined from the multiple heating zones of the cookware, and the original steam working parameters corresponding to the steam working zone are determined.

[0030] By determining the initial steam operating parameters based on the volume and density of the ingredients, the current initial steam operating parameters are made suitable for cooking the ingredients, which facilitates the accuracy of subsequent parameter adjustments and thus ensures the cooking effect of the ingredients.

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

[0032] The process of determining the adjusted steam operating parameters of the steam working zone using a PID control method based on the intermediate parameter information of the ingredients, and controlling the steam element to operate according to the adjusted steam operating parameters, includes:

[0033] The temperature error of the steam working area is obtained by comparing the steam temperature in the steam working area with the actual temperature.

[0034] Based on the temperature error in the steam working area, the gain parameters of the PID controller are determined;

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

[0036] The steam element is controlled by a PID controller based on the adjusted steam flow and temperature. The steam is adjusted according to the cooking state of the food to ensure that the steam distribution in the cookware matches the cooking state of the food, thereby ensuring the cooking effect.

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

[0038] Obtain the surface area of ​​the food in each of the steam working zones, and determine the minimum and maximum thickness of the food in the steam working zone based on the food thickness of each volume element in the steam working zone;

[0039] Based on the minimum and maximum thickness of the food in the steam working area, the average thickness of the food in the steam working area is determined;

[0040] The steam flow rate and the steam temperature are determined based on the average surface area and thickness of the food in the steam working area.

[0041] Determining the steam flow rate and steam temperature facilitates the control of steam components. Attached Figure Description

[0042] One or more embodiments are illustrated by way of example with reference to the accompanying drawings, and these illustrative descriptions do not constitute a limitation on the embodiments.

[0043] Figure 1 This is a schematic flowchart of a steam dynamic zoning control method provided in one embodiment of this application;

[0044] Figure 2 This is a schematic flowchart of a steam dynamic zoning control device provided in one embodiment of this application;

[0045] Figure 3 This is a schematic diagram of the structure of an electronic device provided in another embodiment of this application;

[0046] Figure 4 This is a schematic flowchart of a steam dynamic zoning control method provided in another embodiment of this application. Detailed Implementation

[0047] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the various embodiments of this application will be described in detail below with reference to the accompanying drawings. However, those skilled in the art will understand that many technical details have been provided in the various embodiments of this application to help readers better understand this application. However, the technical solutions claimed in this application can be implemented even without these technical details and various changes and modifications based on the following embodiments. The division of the various embodiments below is for the convenience of description and should not constitute any limitation on the specific implementation of this application. The various embodiments can be combined with and referenced by each other without contradiction.

[0048] To facilitate understanding of the embodiments of this application, the relevant content of the steam dynamic zoning control method will be introduced first.

[0049] With the improvement of modern living standards, the market demand for household kitchen appliances continues to expand. Kitchen appliances related to steaming and baking, such as steam ovens, as a comprehensive and multifunctional kitchen appliance, are gradually gaining favor among consumers.

[0050] In some technologies, traditional steam ovens mostly control the steam and temperature based on preset programs. However, existing control methods can easily lead to uneven steam distribution within the steam oven, resulting in unsatisfactory cooking results.

[0051] To address the technical problem that existing control methods often result in uneven steam distribution within the steam oven, leading to unsatisfactory cooking results, this invention proposes a dynamic steam zoning control method. The implementation details of this embodiment's dynamic steam zoning control method are described below. The following content is provided for ease of understanding and is not essential for implementing this solution.

[0052] Example 1:

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

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

[0055] Specifically, the food simulation model utilizes 3D scanning technology to scan the food to be cooked. High-precision laser or infrared sensors perform a comprehensive scan of the food, which can be installed on the top, sides, and bottom of the cookware to ensure that the shape and volume information of the food is acquired from multiple angles, thereby constructing a three-dimensional model, i.e., the food simulation model. In some examples, infrared imaging technology can also be used to obtain the heat distribution of the food to be cooked, thereby analyzing the shape and characteristics of the food. In this embodiment, the food simulation model is analyzed to obtain the original parameter information of the food.

[0056] Step 102: Based on the original parameter information of the ingredients, determine the steam working zone from the multiple heating zones of the kitchenware, and determine the original steam working parameters corresponding to the steam working zone. The original steam working parameters are related to the thickness of the ingredients.

[0057] Specifically, the cookware is a steam-baking type, divided into multiple heating zones, each equipped with a steam element. The food is cooked by controlling the steam element. The cookware also has corresponding steam outlets; steam generated by the steam element is output from these outlets. After food is placed in the cookware, it is divided into different areas according to the distribution of the heating zones. It should be noted that due to the placement of the food, some heating zones may not contain any food. In this embodiment, after obtaining the original parameter information of the food, the steam working zone needs to be determined from the multiple heating zones of the cookware. The original steam working parameters corresponding to the steam working zone are then determined based on the original parameter information of the food. It should be noted that the original steam working parameters are related to the thickness of the food; that is, the thickness of the food will have a certain impact on the original steam working parameters. For example, if the thickness of the food in the areas corresponding to the multiple steam working zones is different, their original steam working parameters will also be different.

[0058] Step 103: Control the steam elements in the steam working area to cook the food according to the original steam working parameters, and periodically acquire 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 food according to the original steam working parameters. During the cooking process, the food needs to be periodically monitored to obtain intermediate parameter information. Here, intermediate parameter information does not mean that the information type is different from the original parameter information. Rather, it is because the food has been cooked at this time, that is, the food is in a semi-cooked state. Therefore, the intermediate parameter information is used to characterize the parameter information of the food in the semi-cooked state.

[0060] Step 104: Based on the intermediate parameter information of the ingredients, the adjusted steam working parameters of the steam working zone are determined using the PID control method, and the steam elements are controlled to operate according to the adjusted steam working parameters.

[0061] Specifically, the PID (Proportional Integral Derivative) control method uses the proportional, integral, and derivative coefficients of the error generated by comparing the real-time data of the controlled object with the given value to achieve rapid adjustment of the relevant parameters of the controlled object. In this embodiment, the proportional, integral, and derivative coefficients 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 zone, and then the steam working zone is controlled to continue cooking the food according to the adjusted steam working parameters.

[0062] In this embodiment, a pre-constructed food simulation model is analyzed to obtain the original parameter information of the food. Based on this original parameter information, a steam working zone is determined from multiple heating zones of the cookware, and the corresponding original steam working parameters are determined. Then, the steam element in the steam working zone is controlled to cook the food according to the original steam working parameters. During the cooking process, intermediate parameter information of the food is periodically acquired. Based on this intermediate parameter information, a PID control method is used to determine the adjusted steam working parameters of the steam working zone, 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 to ensure that the steam distribution within the cookware matches the cooking state of the food, thereby ensuring the cooking effect.

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

[0064] Based on the original parameter information of the ingredients, the steam working zone is determined from multiple heating zones of the kitchen appliance, and the original steam working parameters corresponding to the steam working zone are determined, including:

[0065] The food simulation model is divided into preset units based on the volume of the food to obtain multiple volume elements of the food, and the thickness of the food in each volume element is determined based on each volume element of the food.

[0066] Based on the thickness of the food in each volume element, the steam working zone is determined from multiple heating zones of the cookware, and the original steam working parameters corresponding to the steam working zone are determined.

[0067] Specifically, after obtaining the volume of the food ingredient, the food simulation model is divided into preset units, that is, the food ingredient is divided according to its volume to obtain multiple volume elements. Then, the thickness of each volume element in different directions is calculated. Specifically, the thickness of the food ingredient is calculated using the following formula:

[0068]

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

[0070] After obtaining the food thickness for each volume element, the number of food volume elements in each heating zone can be determined. Of course, it's possible that some heating zones may not have any volume elements. Therefore, based on the food thickness of each volume element, the steam working zone can be determined from the multiple heating zones of the cookware, and the original steam working parameters corresponding to the steam working zone can be determined based on the food thickness of each volume element. The determination of the steam working zone is obtained through a partitioning strategy algorithm.

[0071]

[0072] In the formula, Z i For the i-th steam working area, Let be the minimum thickness of the food in the i-th steam working zone. Let be the maximum thickness of the food in the i-th steam working zone.

[0073] In this embodiment, by dividing the ingredients into volume elements, the steam working zone is determined from multiple heating zones using volume elements, thereby determining the original steam working parameters corresponding to the steam working zone, and cooking the ingredients according to the original steam working parameters.

[0074] In some embodiments, based on the thickness of the food in each volume element, a steam working zone is determined from multiple heating zones of the cookware, and the original steam working parameters corresponding to the steam working zone are determined, including:

[0075] Based on the thickness of the food in each volume element, the number and location of steam working zones, as well as at least one of the steam flow rate and steam temperature of each steam working zone, are determined from the multiple heating zones of the cookware.

[0076] Specifically, due to the different placement of ingredients, some heating zones may not be designated as steam working zones. The steam elements in these undesignated zones will remain off during the subsequent cooking process. In this embodiment, after obtaining the thickness of each volume element of the ingredient, the number of volume elements in each heating zone can be determined. Based on the distribution of these volume elements within the heating zone, the number and location of steam working zones are determined. If a heating zone lacks any volume elements, it will not be designated as a steam working zone to avoid unnecessary energy waste and promote energy conservation and environmental protection. In some cases, when the volume of the ingredient is large, it indicates a larger number of volume elements, requiring a greater number of steam working zones, and necessitating a correspondingly higher steam flow rate within those zones.

[0077] Furthermore, based on the thickness of the food within each volume element, the steam flow rate and / or steam temperature of each steam working zone are determined. In some cases, a particular steam working zone contains a large number of volume elements. The steam flow rate and / or steam temperature of each steam working zone are determined according to the number of volume elements and the corresponding food thickness within those volume elements. When a steam working zone contains more volume elements, the food thickness within those volume elements is also correspondingly greater; therefore, the steam flow rate and / or steam temperature of the corresponding steam working zone is greater. By determining the number and location of the steam working zones, 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 optimal cooking effect for the food.

[0078] In this embodiment, when calculating the steam flow rate, the thickness of the food in all volume elements of the steam working area is obtained, 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 formula:

[0079]

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

[0081] Steam temperature is calculated using the following formula:

[0082]

[0083] In the formula, θ i Let k1 be the steam flow rate of the steam element in the i-th steam working zone, and k2 be the adjustment coefficient. Let C be the average thickness of the food in the i-th steam working zone, and C be a constant term.

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

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

[0086] Based on the thickness and density of the food in each volume element, the steam working zone is determined from multiple heating zones of the cookware, and the original steam working parameters corresponding to the steam working zone are determined.

[0087] Specifically, the raw parameters of the ingredients include their volume and density. After determining the thickness of each volume element, a steam working zone is identified from the multiple heating zones of the cookware. Then, based on the thickness and density of each volume element, the corresponding raw steam working parameters are determined for that steam working zone. In some cases, when the ingredient density is high, a longer cooking time is required to cook it thoroughly; therefore, the steam temperature needs to be increased. By determining the raw steam working parameters based on the ingredient volume and density, the current raw steam working parameters are made suitable for cooking the ingredients, facilitating accurate subsequent parameter adjustments and ensuring the best cooking results.

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

[0089] Based on the intermediate parameter information of the ingredients, the adjusted steam operating parameters of the steam working zone are determined using the PID control method, and the steam elements are controlled to operate according to the adjusted steam operating parameters, including:

[0090] The temperature error of the steam working area is obtained by comparing the steam temperature in the steam working area with the actual temperature.

[0091] The gain parameters of the PID controller are determined based on the temperature error in the steam working area.

[0092] The PID controller is controlled by the gain parameter, and the PID controller after gain parameter control is used to control the steam elements in the steam working area so that the steam elements operate 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, it obtains the steam temperature and the actual temperature in the steam working zone to determine the temperature error of the steam working zone. The temperature error is calculated using the following formula:

[0094]

[0095] In the formula, E(t) represents the temperature error of the i-th steam working zone. Let T be the steam temperature of the i-th steam working zone. i (t) represents the actual temperature of the i-th steam working zone.

[0096] After obtaining the temperature error of the steam operating zone, the gain parameters of the PID controller can be determined based on this error. The gain parameters include the proportional control quantity, integral control quantity, and derivative control quantity. Based on the gain parameters, the control variables of the PID controller can be determined, including the adjusted steam flow rate and steam temperature. The control variables of the steam operating zone are calculated using the following formula:

[0097]

[0098] In the formula, CV(t,M) is the control variable, and K p K is the proportional coefficient of the PID controller. i K is the integral coefficient of the PID controller. d The derivative coefficients of the PID controller are denoted as M, where the proportional coefficient, integral coefficient, and derivative coefficient are all labeled based on the thickness M of the food ingredient.

[0099] In this embodiment, the steam element is operated by a PID controller according to the adjusted steam flow and steam temperature, and the steam is adjusted according to the cooking state of the food, so that the steam distribution in the cookware matches the cooking state of the food during operation, 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] Obtain the surface area of ​​the food in each steam working zone, and determine the minimum and maximum thickness of the food in the steam working zone based on the thickness of the food in each volume element in the steam working zone.

[0102] The average thickness of the food in the steam working area is determined based on the minimum and maximum thickness of the food in the steam working area.

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

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

[0105] Example 2:

[0106] The steam dynamic zoning control system of this embodiment adopts the steam dynamic zoning control method of Embodiment 1. The steam dynamic zoning control system includes: a steam element, a PID controller and a control unit. The steam element is set in the heating zone of the kitchenware, and the PID controller is connected to the steam element.

[0107] The control unit analyzes a pre-built food simulation model to obtain the original parameter information of the food. Based on the original parameter information, it determines the steam working zone from multiple heating zones of the cookware and determines the original steam working parameters corresponding to the steam working zone. The original steam working parameters are related to the thickness of the food. The control unit controls the steam elements in the steam working zone to cook the food according to the original steam working parameters and periodically acquires the intermediate parameter information of the food during the cooking process. Based on the intermediate parameter information of the food, the control unit uses a PID controller to determine the adjusted steam working parameters of the steam working zone using the PID control method and controls the steam elements to operate according to the adjusted steam working parameters.

[0108] Example 3:

[0109] likeFigure 4 As shown, this embodiment provides an exemplary content of Embodiment 1, namely, an exemplary flow of a steam dynamic zoning control method, the specific content of which includes:

[0110] S1. 3D Scanning and Model Generation. The user places the food to be cooked into the cooking cavity of the steam oven. The 3D scanning system then activates, using high-precision laser or infrared sensors to perform a comprehensive scan of the food. Sensors are installed on the top, sides, and bottom of the steam oven to ensure that the shape and volume information of the food is acquired from multiple angles. Finally, the system generates a high-precision 3D model and transmits it to the control system, providing data support for subsequent dynamic zoned steam control.

[0111] S2. Intelligent Analysis and Parameter Setting. After generating a 3D model of the food ingredient, the intelligent control system analyzes the model, extracting information such as the ingredient's volume, density, and surface features. Surface features mainly refer to the physical and geometric properties of the ingredient's surface, including but not limited to color distribution and unevenness. The ingredient thickness calculation formula is as follows:

[0112]

[0113] Here, T(x,y,z) represents the thickness of the volume element at position (x,y,z). Based on this 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 denser ingredients, the system increases the steam temperature. Furthermore, users can input personal preferences or specific cooking needs via touchscreen or mobile application, such as desired doneness or texture. The system will comprehensively analyze the characteristics of the ingredients and user needs, adjusting the initial parameters to ensure the cooking process meets the user's expectations.

[0114] S3. Finally, there's the dynamic zoned steam control and real-time adjustment. During cooking, the dynamic zoned steam control system dynamically adjusts the steam distribution and temperature based on preset parameters and real-time monitored data. The system precisely distributes steam to different areas of the food through multiple independently controlled steam output ports. The zoned strategy algorithm is based on thickness distribution:

[0115]

[0116] In the formula, Z i For the i-th steam working area, Let be the minimum thickness of the food in the i-th steam working zone. Let be the maximum thickness of the food in the i-th steam working zone.

[0117] Each steam outlet is equipped with a temperature sensor and a flow control valve, enabling independent control of steam flow and temperature to ensure uniform heating of every part. The steam flow relationship is as follows:

[0118]

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

[0120] Steam temperature is calculated using the following formula:

[0121]

[0122] In the formula, θ i Let k1 be the steam flow rate of the steam element in the i-th steam working zone, and k2 be the adjustment coefficient. Let C be the average thickness of the food in the i-th steam working zone, and C be a constant term.

[0123] Meanwhile, the sensors monitor the distribution of steam and the temperature of the food in real time, and make dynamic adjustments based on the monitoring results.

[0124] The feedback control algorithm is as follows:

[0125]

[0126] In the formula, E(t) represents the temperature error of the i-th steam working zone. Let T be the steam temperature of the i-th steam working zone. i (t) represents the actual temperature of the i-th steam working zone, CV(t,M) is the control variable, and K p K is the proportional coefficient of the PID controller. i K is the integral coefficient of the PID controller. d The derivative coefficients of the PID controller are denoted as M, where the proportional coefficient, integral coefficient, and derivative coefficient are all labeled based on the thickness M of the food ingredient.

[0127] After obtaining the temperature error of the steam working area, the gain parameters of the PID controller can be determined based on the temperature error of the steam working area. The gain parameters include the proportional control quantity, integral control quantity, and derivative control quantity. Based on the gain parameters, the control variables of the PID controller can be determined, including the adjusted steam flow rate and steam temperature.

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

[0129] In this embodiment, 3D scanning technology is introduced to achieve precise scanning of the ingredients, generating a three-dimensional model of the ingredients, which provides data support for subsequent dynamic zoned steam control. Furthermore, through the dynamic zoned steam control system, the distribution and temperature of steam can be dynamically adjusted according to the three-dimensional model of the ingredients and cooking requirements, ensuring even heating of the ingredients and improving cooking results.

[0130] In this embodiment, through 3D scanning technology and a dynamic zoned steam control system, the present invention can achieve precise scanning of ingredients and dynamic adjustment of steam distribution, thereby ensuring that the ingredients are heated evenly during cooking and improving the cooking effect. Through dynamic zoned steam control, the steam and temperature parameters can be automatically adjusted according to the characteristics of different ingredients and user needs, further improving the user experience and cooking effect. By precisely controlling steam and temperature, the present invention can effectively reduce energy consumption, reduce unnecessary heat waste, and achieve energy-saving and environmentally friendly effects.

[0131] Example 4:

[0132] Another embodiment of this application relates to a steam dynamic zoning control device. The implementation details of this embodiment's steam dynamic zoning control device are described below. The following implementation details are provided for ease of understanding and are not essential for implementing this solution. A schematic diagram of this embodiment's steam dynamic zoning control device can be seen as follows: Figure 2 As shown, it includes:

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

[0134] The partition determination module 202 is used to determine the steam working zone from multiple heating zones of the kitchenware based on the original parameter information of the ingredients, and to determine the original steam working parameters corresponding to the steam working zone, wherein the original steam working parameters are related to the thickness of the ingredients.

[0135] The control module 203 is used to control the steam elements in the steam working area to cook the food according to the original steam working parameters, and periodically acquire 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 zone based on the intermediate parameter information of the ingredients using the PID control method, and to 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 logical modules. In practical applications, a logical unit can be a physical unit, a part of a physical unit, or a combination of multiple physical units. Furthermore, to highlight the innovative aspects of this application, this embodiment does not introduce units that are not closely related to solving the technical problems proposed in this application; however, this does not mean that other units are absent in this embodiment.

[0138] Example 5:

[0139] Another embodiment of this application relates to an electronic device, such as... Figure 3 As shown, it includes: at least one processor 901; and a memory 902 communicatively connected to the at least one processor 901; wherein the memory 902 stores instructions executable by the at least one processor 901, the instructions being executed by the at least one processor 901 to enable the at least one processor 901 to execute the steam dynamic zoning control method in the above embodiments.

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

[0141] The processor manages the bus and general processing, and also provides various functions, including timing, peripheral interfaces, voltage regulation, power management, and other control functions. Memory is used to store data used by the processor during operation.

[0142] Example 6:

[0143] Another embodiment of this application relates to a computer-readable storage medium storing a computer program. When executed by a processor, the computer program implements the method embodiments described above.

[0144] That is, those skilled in the art will understand that all or part of the steps in the methods of the above embodiments can be implemented by a program instructing related hardware. This program is stored in a storage medium and includes several instructions to cause a device (which may be a microcontroller, chip, etc.) or processor to execute all or part of the steps of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0145] Those skilled in the art will understand that the above embodiments are specific embodiments for implementing this application, and in practical applications, various changes can be made to them in form and detail without departing from the spirit and scope of this application.

Claims

1. A method for dynamic zone control of steam, characterized in that, include: The original parameter information of the ingredients is obtained by analyzing the pre-constructed food simulation model; Based on the original parameter information of the food ingredient, a steam working zone is determined from multiple heating zones of the kitchenware, and the original steam working parameters corresponding to the steam working zone are determined, wherein the original steam working parameters are related to the thickness of the food ingredient; The steam element in the steam working zone is controlled to cook the food according to the original steam working parameters, and intermediate parameter information of the food is periodically acquired during the cooking process. Based on the intermediate parameter information of the ingredients, the adjusted steam working parameters of the steam working zone are determined using the PID control method, and the steam element is controlled to operate according to the adjusted steam working parameters. The original parameter information of the ingredients includes the volume of the ingredients; The process of determining the steam working zone from multiple heating zones of the kitchen appliance based on the original parameter information of the food ingredients, and determining the original steam working parameters corresponding to the steam working zone, includes: The food simulation model is divided into preset units based on the food volume to obtain multiple volume elements of the food, and the food thickness of each volume element is determined based on each volume element of the food. Based on the thickness of the food in each of the volume elements, the steam working zone is determined from the multiple heating zones of the cookware, and the original steam working parameters corresponding to the steam working zone are determined. The process of determining the steam working zone from multiple heating zones of the cookware based on the food thickness of each volume element, and determining the original steam working parameters corresponding to the steam working zone, includes: Based on the thickness of the food in each volume element, the number and location of the steam working zones, as well as at least one of the steam flow rate and steam temperature of each steam working zone, are determined from the multiple heating zones of the cookware; wherein, the steam element of the heating zone that is not determined as a steam working zone is in a stopped state during the cooking process.

2. The steam dynamic zoning control method according to claim 1, characterized in that, The original parameter information of the ingredients also includes the ingredient density; The process of determining the steam working zone from multiple heating zones of the cookware based on the food thickness of each volume element, and determining the original steam working parameters corresponding to the steam working zone, includes: Based on the thickness and density of the food in each volume element, the steam working zone is determined from the multiple heating zones of the cookware, and the original steam working parameters corresponding to the steam working zone are determined.

3. The steam dynamic zoning control method according to claim 1, characterized in that, The adjusted steam operating parameters include the adjusted steam flow rate and steam temperature; The process of determining the adjusted steam operating parameters of the steam working zone using a PID control method based on the intermediate parameter information of the ingredients, and controlling the steam element to operate according to the adjusted steam operating parameters, includes: The temperature error of the steam working area is obtained by comparing the steam temperature in the steam working area with the actual temperature. Based on the temperature error in the steam working area, the gain parameters of the PID controller are determined; The PID controller is controlled according to the gain parameter, and the PID controller controlled by the gain parameter is used to control the steam element in the steam working area so that the steam element operates according to the adjusted steam flow rate and steam temperature.

4. The steam dynamic zoning control method according to claim 1 or 3, characterized in that, The steam flow rate and the steam temperature are determined through the following steps: Obtain the surface area of ​​the food in each of the steam working zones, and determine the minimum and maximum thickness of the food in the steam working zone based on the food thickness of each volume element in the steam working zone; Based on the minimum and maximum thickness of the food in the steam working area, the average thickness of the food in the steam working area is determined; The steam flow rate and the steam temperature are determined based on the average surface area and thickness of the food in the steam working area.

5. A steam dynamic zoning control system, characterized in that, include: The appliance includes a steam element, a PID controller, and a control unit. The steam element is located in the heating zone of the cookware, and the PID controller is connected to the steam element. The control unit is used to analyze a pre-built food simulation model to obtain the original parameter information of the food; based on the original parameter information of the food, it determines a steam working zone from multiple heating zones of the kitchen appliance, and determines the original steam working parameters corresponding to the steam working zone, wherein the original steam working parameters are related to the thickness of the food; it controls the steam element in the steam working zone to cook the food according to the original steam working parameters, and periodically acquires the intermediate parameter information of the food during the cooking process; based on the intermediate parameter information of the food, the PID controller uses the PID control method to determine the adjusted steam working parameters of the steam working zone, and controls the steam element to operate according to the adjusted steam working parameters; The original parameter information of the food ingredients includes the volume of the food ingredients; the control unit is also used to divide the food ingredient simulation model into preset units based on the volume of the food ingredients to obtain multiple volume elements of the food ingredients, and to determine the thickness of each volume element based on each volume element of the food ingredients; based on the thickness of each volume element, to determine the number and location of the steam working zones from the multiple heating zones of the kitchenware, as well as at least one of the steam flow rate and steam temperature of each steam working zone; wherein, the steam elements of the heating zones that are not determined as steam working zones are in a stopped state during the cooking process.

6. A steam dynamic zoning control device, characterized in that, include: The analysis module is used to analyze the pre-built food simulation model to obtain the original parameter information of the food. The partitioning module is used to determine a steam working zone from multiple heating zones of the kitchen appliance based on the original parameter information of the food ingredient, and to determine the original steam working parameters corresponding to the steam working zone. The original steam working parameters are related to the thickness of the food ingredient. The original parameter information of the food ingredient includes its volume. Determining the steam working zone from multiple heating zones of the kitchen appliance based on the original parameter information of the food ingredient, and determining the original steam working parameters corresponding to the steam working zone, includes: dividing the food ingredient simulation model into preset units based on the volume of the food ingredient to obtain multiple volume elements of the food ingredient, and determining the thickness of each volume element based on each volume element. The process involves determining the steam working zone from multiple heating zones of the cookware based on the food thickness of each volume element, and determining the original steam working parameters corresponding to the steam working zone. This process includes determining the number and location of the steam working zones from multiple heating zones of the cookware based on the food thickness of each volume element, as well as at least one of the steam flow rate and steam temperature of each steam working zone. The steam elements in heating zones not determined as steam working zones are in a stopped state during cooking. The control module is used to control the steam elements in the steam working area to cook the food according to the original steam working parameters, and periodically acquire 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 zone based on the intermediate parameter information of the ingredients using a PID control method, and to control the steam element to operate according to the adjusted steam working parameters.

7. 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 to enable the at least one processor to perform the steam dynamic zoning control method as described in any one of claims 1 to 4.

8. A computer-readable storage medium storing a computer program, characterized in that, When the computer program is executed by the processor, it implements the steam dynamic zoning control method as described in any one of claims 1 to 4.

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