Food processor control method and device and food processor

Abstract

The invention provides a control method and device of a food processor and the food processor. The food processor comprises the food processing cup assembly. The control method of the food processor comprises the steps that the heating assembly is controlled to heat food materials in the food processing cup; after heating, if the temperature difference between the current temperature and the boiling point of the food material is smaller than a first temperature difference threshold value, the change rate of the temperature change rate is determined, and the method comprises the steps that a stirring cutter is controlled to stir the food material for set stirring duration; in the process of controlling the stirring knife to whip the food materials, the temperatures of the food materials at at least three different moments are obtained; determining at least two temperature change rates according to the temperatures at the at least three different moments; according to the at least two temperature change rates, the change rate of the temperature change rates is determined; the control method further comprises the step of determining whether the food materials in the cooking cup are in a boiling state or not according to the change rate of the temperature change rate. The method can accurately judge whether the food material is boiling or not.

Description

Technical Field

[0001] The present application relates to the technical field of small household appliances, and in particular to a control method and device for a food processor and a food processor. Background Art

[0002] With the improvement of living standards, many different types of food processors have appeared on the market. The functions of food processors may mainly include, but are not limited to, making soy milk, squeezing juice, making rice paste, mincing meat, shaving ice, making coffee and / or preparing facial masks.

[0003] When some food processors are heating, the heat obtained by ingredients at different positions in the food cup may not be completely consistent. When blending, the temperature of ingredients at different positions will change. Since the temperature fluctuations of the ingredients are large, it is difficult to accurately judge whether the ingredients are in a boiling state by the temperature changes of the ingredients, which affects the cooking process of the food processor. Summary of the invention

[0004] The present application provides a control method and device for a food processor, and the food processor, which can accurately determine the state of food.

[0005] The present application provides a control method for a food processor, the food processor comprising a food processor cup assembly, the food processor cup assembly comprising a food processor cup, a stirring blade disposed in the food processor cup, and a heating assembly disposed at the bottom of the food processor cup; the control method for the food processor comprises:

[0006] Controlling the heating component to heat the food in the cooking cup;

[0007] After heating for the first heating time, if the temperature difference between the current temperature of the food and the boiling point is less than a first temperature difference threshold, determining a rate of change of the temperature change rate, which includes:

[0008] Control the mixing blade to mix the ingredients and set the mixing time;

[0009] In the process of controlling the stirring blade to stir the food, obtaining the temperature of the food at at least three different moments;

[0010] Determining at least two temperature change rates according to the temperatures at the at least three different moments; and

[0011] Determining a rate of change of the temperature change rate according to the at least two temperature change rates;

[0012] The control method further comprises:

[0013] Whether the food in the cooking cup is in a boiling state is determined according to the changing rate of the temperature changing rate.

[0014] In some embodiments, after controlling the heating component to heat the ingredients in the cooking cup for a first heating time, if the temperature difference between the current temperature of the ingredients and the boiling point is less than the first temperature difference threshold, it means that the ingredients are close to the boiling point, and it is then time to determine whether the ingredients are boiling; controlling the stirring blade to beat the ingredients for a set beating time so that heat is transferred to the ingredients at different positions in the cooking cup, and during the beating process, obtaining the temperature of the ingredients at at least three different times, determining at least two temperature change rates based on the temperatures at at least three different times, and determining a rate of change of the temperature change rate based on the at least two temperature change rates; when the ingredients are in a boiling state, the rate of change of the temperature change rate is very small, and the rate of change of the temperature change rate is not easily affected by temperature fluctuations, so based on the rate of change of the temperature change rate, it is possible to accurately determine whether the ingredients in the cooking cup are in a boiling state.

[0015] Optionally, the temperatures at least three different moments include: a first temperature at a first moment, a second temperature at a second moment, and a third temperature at a third moment; and determining at least two temperature change rates according to the temperatures at least three different moments includes:

[0016] Determining a first temperature change rate of the food from the first moment to the second moment according to the first temperature and the second temperature;

[0017] Determining a second temperature change rate of the food from the first moment to the third moment according to the first temperature and the third temperature;

[0018] Determining the rate of change of the temperature change rate according to the at least two temperature change rates includes:

[0019] A changing rate of the temperature changing rate is determined according to the first temperature changing rate and the second temperature changing rate.

[0020] In some embodiments, the first temperature change rate of the food from the first moment to the second moment is determined based on the first temperature and the second temperature, and the second temperature change rate of the food from the first moment to the third moment is determined based on the first temperature and the third temperature. The first temperature change rate and the second temperature change rate can be used to accurately determine the rate of change of the temperature change rate.

[0021] Optionally, the first moment is the start moment of controlling the stirring blade to whip the ingredients, the second moment is the moment between the start and end of controlling the stirring blade to whip the ingredients, and the third moment is the end moment of controlling the stirring blade to whip the ingredients.

[0022] In some embodiments, the rate of change of the temperature of the food during the entire beating process can be determined based on the temperature of the food at the start time, the end time, and the time between the start and the end when the mixing blade beats the food.

[0023] Optionally, the difference between the second moment and the first moment is less than or equal to the difference between the third moment and the second moment. In some embodiments, the difference between the second moment and the first moment is less than or equal to the difference between the third moment and the second moment, and a temperature that can reflect the rate of change of the temperature change rate of the food during the whipping process can be collected.

[0024] Optionally, determining whether the food in the cooking cup is in a boiling state according to the rate of change of the temperature change rate includes:

[0025] If the rate of change of the temperature change rate is less than the rate threshold, controlling the heating component to heat at least once more, and performing the step of determining the rate of change of the temperature change rate after heating;

[0026] If the temperature change rate is less than the rate threshold at least once, it is determined that the food in the cooking cup is in a boiling state.

[0027] In some embodiments, the food is determined to be in a boiling state by the temperature change rate being less than a rate threshold for at least two consecutive times, so that the state of the food can be determined more accurately.

[0028] Optionally, determining whether the food in the cooking cup is in a boiling state according to the rate of change of the temperature change rate further includes:

[0029] If the rate of change of the temperature change rate is not less than the rate threshold, determining the temperature difference between the current temperature of the food and the boiling point;

[0030] Controlling the heating component to heat the food with a heating power corresponding to a temperature difference range within which the temperature difference exists;

[0031] After heating, the step of determining the rate of change of the temperature change rate is performed again.

[0032] In some embodiments, if the rate of change of the temperature change rate is not less than the rate threshold, it means that the food has not boiled. The food is heated according to the temperature difference between the current temperature of the food and the boiling point, so that the state of the food can be judged again after the food is heated.

[0033] Optionally, controlling the heating component to heat the food with a heating power corresponding to a temperature difference range within which the temperature difference exists includes:

[0034] When the current temperature of the food is lower than the boiling point, if the temperature difference is lower than or equal to the first temperature difference threshold and higher than the second temperature difference threshold, controlling the heating component to heat the food with a first heating power;

[0035] When the current temperature of the food is lower than the boiling point, if the temperature difference is lower than or equal to the second temperature difference threshold, controlling the heating component to heat the food at least at a second heating power;

[0036] When the current temperature of the food is not less than the boiling point, controlling the heating component to heat the food at least at a third heating power;

[0037] The first heating power is greater than the second heating power, and the second heating power is greater than or equal to the third heating power.

[0038] In some embodiments, when the current temperature of the food is lower than the boiling point, the power for heating the food is reduced as the temperature difference between the current temperature of the food and the boiling point decreases; when the current temperature of the food is not lower than the boiling point, the power for heating the food is further reduced to prevent the food from overflowing during the heating process.

[0039] Optionally, a heating plate is provided at the bottom of the cooking cup, the heating plate includes a bottom wall and a side wall extending upward from the edge of the bottom wall, and the heating component is provided on the side wall. In some embodiments, the heating component is provided on the side wall of the heating plate to prevent the food from sticking to the bottom of the cooking cup.

[0040] Optionally, the boiling point is the temperature at which the food processor determined that the food was in a boiling state during the last cooking. In some embodiments, the temperature at which the food processor determined that the food was in a boiling state during the last cooking is selected as the boiling point, so that it is convenient to determine whether the food is close to boiling during the current cooking.

[0041] The present application provides a control device for a food processor, comprising one or more processors, for implementing any of the control methods for a food processor described above.

[0042] The present application also provides a food processor, comprising:

[0043] A cooking cup assembly, comprising a cooking cup, a stirring blade disposed in the cooking cup, and a heating assembly disposed at the bottom of the cooking cup;

[0044] A motor, drivingly connected to the stirring blade; and

[0045] The control device as described above is electrically connected to the motor and the heating component, and is used to control the motor to drive the stirring blade to work, and is used to control the heating component to work.

[0046] It should be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present application and, together with the description, serve to explain the principles of the present application.

[0048] Figure 1 Shown is a schematic structural diagram of an embodiment of a food processor of the present application.

[0049] Figure 2 Shown Figure 1 Partial structural block diagram of the food processor shown.

[0050] Figure 3 Shown Figure 1 A schematic diagram of a partial structure of a food processor is shown.

[0051] Figure 4 Shown is a flow chart of an embodiment of a control method for a food processor of the present application.

[0052] Figure 5 Shown Figure 4 The step of “determining whether the food in the cooking cup is in a boiling state according to the rate of change of the temperature change rate” is a flow chart of an embodiment.

[0053] Figure 6 Shown is a flow chart of another embodiment of the control method of the food processor of the present application.

[0054] Figure 7 Shown is a structural block diagram of an embodiment of a control device of the present application. DETAILED DESCRIPTION

[0055] The present application provides a control method, device and food processor of a food processor. The control method, device and food processor of the food processor of the present application are described in detail below in conjunction with the accompanying drawings. The features of the following embodiments and implementations can be combined with each other without conflict.

[0056] Figure 1 FIG. 1 is a schematic diagram of the structure of an embodiment of a food processor 10 of the present application. Figure 1 As shown, the food processor 10 includes a food processor cup assembly 11 and a main unit 12 .

[0057] In some embodiments, the host 12 is in the form of a stand. The host 12 can provide electrical energy, control and drive the food processor 10 to work, and can interact with the user.

[0058] The cooking cup assembly 11 can be assembled to the main unit 12. In some embodiments, the cooking cup assembly 11 can be detachably mounted to the main unit 12. The cooking cup assembly 11 can hold ingredients for cooking. When the cooking cup assembly 11 is mounted to the main unit 12, the main unit 12 can control the cooking machine 10 to cook, such as whipping and heating the ingredients. Figure 1 This is only an exemplary embodiment of the food processor, and the present application is not limited to Figure 1 The food processor shown may be other types of food processors.

[0059] Figure 2 Shown Figure 1 A partial structural block diagram of the food processor 10 is shown.

[0060] Figure 3 Shown Figure 1 A partial structural schematic diagram of a food processor 10 is shown.

[0061] refer to Figure 1 , Figure 2 and Figure 3 The cooking cup assembly 11 includes a cooking cup 111, a stirring blade 13 disposed in the cooking cup 111, and a heating assembly 18 disposed at the bottom of the cooking cup 111. The cooking machine 10 includes a motor 14, which is drivingly connected to the stirring blade 13. Driven by the motor 14, the stirring blade 13 can stir the food in the cooking cup 111. The heating assembly 18 can heat the food in the cooking cup 111.

[0062] The food processor 10 further includes a control device 15, which is electrically connected to the motor 14 and the heating assembly 18, and is used to control the motor 14 to drive the stirring blade 13 to work, and is used to control the heating assembly 18 to work. The control device 15 controls the working frequency of the motor 14, thereby controlling the whipping frequency of the stirring blade 13. The control device 15 controls the heating process of the food in the food cup 111 by controlling the heating power of the heating assembly 18.

[0063] exist Figure 2 In the illustrated embodiment, the food processor 10 includes a motor drive circuit 16 , and the control device 15 is connected to the motor 14 via the motor drive circuit 16 , and controls the operating frequency of the motor 14 by controlling the motor drive circuit 16 .

[0064] The food processor 10 further includes a motor speed detection circuit 17 . The control device 15 is connected to the motor 14 via the motor speed detection circuit 17 , and the speed of the motor 14 is detected via the motor speed detection circuit 17 .

[0065] The food processor 10 further includes a heating component driving circuit 191 and a temperature detection circuit 192, both of which are connected between the control device 15 and the heating component 18. The heating component driving circuit 191 is used to drive the heating component 18. The temperature detection circuit 192 is used to detect the temperature of the food in the food cup component 11 heated by the heating component 18.

[0066] refer to Figure 3 The bottom of the cooking cup 111 is provided with a heating plate 180. The heating plate 180 includes a bottom wall 181 and a side wall 182 extending upward from the edge of the bottom wall. The heating component 18 is provided on the side wall 182. When the heating component 18 generates heat, the heat will be Figure 3 The heating plate 180 is in a concave shape, which can increase the heating area of ​​the stirring blade 13. The heating component 18 is arranged on the side wall 182 of the heating plate 180, which can prevent the stirring blade 13 from heating up too quickly locally and prevent the food from sticking to the bottom of the cooking cup 111.

[0067] Figure 4 Shown is a flow chart of an embodiment of a control method 20 of a food processor of the present application.

[0068] The control method 20 of the food processor includes steps 21 to 24.

[0069] Step 21 , controlling the heating component 18 to heat the food in the cooking cup 111 .

[0070] In some embodiments, the heating component 18 is controlled to heat the food in the cooking cup 111 at full power. In other embodiments, the heating component 18 is controlled to heat the food in the cooking cup 111 at a heating power corresponding to the cooking function currently being executed.

[0071] The food may be heated for a first heating time, which may be determined according to the cooking function currently being executed or the model of the cooking machine 10. In some embodiments, the first heating time is 50 to 60 seconds or 12 to 20 seconds.

[0072] After heating, step 22 is executed to determine whether the temperature difference between the current temperature of the food and the boiling point is less than a first temperature difference threshold.

[0073] The current temperature of the food can be obtained by a temperature sensor. In some embodiments, the temperature sensor is disposed inside the cooking cup 111 so as to detect the temperature of the food. After heating for a first heating time, it can be determined whether the temperature difference between the current temperature of the food and the boiling point is less than a first temperature difference threshold.

[0074] In some embodiments, the boiling point is the temperature at which the food was determined to be in a boiling state in the last cooking by the cooking machine 10. Selecting the temperature at which the food was determined to be in a boiling state in the last cooking as the boiling point can conveniently determine whether the food is close to boiling in the current cooking.

[0075] In some embodiments, the boiling point may be determined based on the temperatures of the ingredients in the boiling state determined in the previous multiple cookings of the cooking machine 10. For example, the boiling point may be the average of the temperatures of the ingredients in the boiling state determined in the previous set number of cookings.

[0076] The first temperature difference threshold is used to determine whether the food is close to boiling. The first temperature difference threshold can be determined according to the cooking function currently executed, or according to the model of the cooking machine 10. In some embodiments, the first temperature difference threshold is 4°C-10°C, for example, 5°C.

[0077] In some embodiments, before step 22, the control method 20 further includes: controlling the stirring blade 13 to stir the food for a set time (e.g., 3 to 6 seconds) to make the temperature of the food in the cooking cup 111 uniform. The stirring blade 13 can be controlled to stir at a low speed, e.g., 800 to 1500 rpm.

[0078] If the temperature difference between the current temperature of the food and the boiling point is less than the first temperature difference threshold, it means that the food is close to boiling, and the boiling judgment stage is entered, that is, whether the food is boiling. If the temperature difference between the current temperature of the food and the boiling point is not less than the first temperature difference threshold, the heating component 18 is controlled to heat again, and then it is judged whether the temperature difference between the current temperature of the food and the boiling point is less than the first temperature difference threshold. In some embodiments, after controlling the heating component 18 to heat again, the stirring blade 13 can be controlled to whip for a set time, and then the current temperature of the food is obtained, and it is judged whether the temperature difference between the current temperature of the food and the boiling point is less than the first temperature difference threshold.

[0079] In some embodiments, before step 22, the control method 20 further includes: after heating, judging whether the current temperature of the food reaches the set temperature; if the current temperature of the food reaches the set temperature, determining the temperature difference between the current temperature of the food and the boiling point. In some embodiments, the set temperature is 70°C to 80°C, for example 75°C. The food reaches the set temperature, indicating that the current temperature of the food is already high. If the current temperature of the food reaches the set temperature, it is judged whether the temperature difference between the current temperature of the food and the boiling point is less than the first temperature difference threshold. The current temperature of the food reaches the set temperature, the temperature of the food is high, and the food is heated to a higher temperature to determine the aforementioned temperature difference. If the temperature difference is less than the first temperature difference threshold, the boiling is judged again. If the temperature difference is not less than the first temperature difference threshold, continue heating. In some embodiments, if the current temperature of the food reaches the set temperature, but the temperature difference is not less than the first temperature difference threshold, the heating component 18 can be controlled to heat the food with a heating power corresponding to the temperature difference range where the temperature difference is located. The larger the value of the temperature difference range, the higher the heating power can be. In some embodiments, the heating component 18 can be controlled to heat the set time, and the set time corresponds to the temperature difference range where the temperature difference is located. The larger the value of the temperature difference range, the longer the heating time. For example, the value of the first temperature difference range is greater than the value of the second temperature difference range, the first temperature difference range can be greater than 10°C, and the second temperature difference range can be 10°C to 5°C. If the temperature difference is in the first temperature difference range, the heating component 18 is controlled to heat at full power for the first set heating time, such as 50 to 60 seconds. If the temperature difference is in the second temperature difference range, the heating component 18 is controlled to heat at two-thirds of the full power, and the heating is less than the second set heating time, such as 12 to 20 seconds. At this time, according to the temperature difference between the current temperature and the boiling point of the food, the heating component 18 is controlled to heat at the corresponding heating power. When the current temperature of the food is closer to the boiling point, the heating power of the heating component 18 is controlled to be smaller, so as to prevent the heating power from being too large, causing the food to overflow from the cooking cup 111. The heating time can also be adjusted according to the temperature difference between the current temperature and the boiling point of the food to prevent the food from overflowing.

[0080] If the current temperature of the food does not reach the set temperature, the temperature of the food is low, and heating continues, for example, heating can be continued at full power, or the heating time can be longer. The first set heating time can be heated, for example, 50 to 60 seconds. After heating, it is determined again whether the current temperature of the food reaches the set temperature. In some embodiments, before obtaining the current temperature of the food, or before determining the relationship between the temperature difference and the threshold or the temperature difference range, the stirring blade 13 can be controlled to whip the food at a low speed for a set time to make the temperature of the food uniform and obtain a more accurate current temperature. Similar situations hereinafter can also be executed in this way, and will not be repeated.

[0081] If the temperature difference between the current temperature of the food and the boiling point is less than the first temperature difference threshold, step 23 is executed to determine the rate of change of the temperature change rate.

[0082] If the temperature difference between the current temperature of the food and the boiling point is less than the first temperature difference threshold, it means that the food is close to boiling. By determining the rate of change of the temperature change rate, it is determined whether the food is in a boiling state.

[0083] Among them, step 23 includes: step 231 to step 234.

[0084] Step 231, controlling the mixing blade 13 to mix the food ingredients for a set mixing time.

[0085] By controlling the stirring blade 13 to set the stirring time for stirring the ingredients, the temperature of the ingredients at different positions in the cooking cup 111 can be made more uniform, which is conducive to the temperature collection of the ingredients. In some embodiments, the stirring time is set to 3 to 5 seconds. The stirring blade 13 can be controlled to stir the ingredients at a low speed, for example, 800 to 1500 rpm, to prevent excessive stirring from affecting the taste of the ingredients.

[0086] Step 232, in the process of controlling the stirring blade 13 to stir the food, obtain the temperature of the food at at least three different moments.

[0087] During the whipping process, record the temperature of the food at at least three different times. These times can be preset or dynamically adjusted according to other parameters of the whipping process (such as whipping speed, whipping time, etc.).

[0088] Step 233, determining at least two temperature change rates according to the temperatures at at least three different moments.

[0089] After obtaining temperature data at least three different times, calculate the temperature change rate between these time points. The temperature change rate refers to the speed at which the temperature changes over time, and is obtained by calculating the ratio of the temperature difference between adjacent time points to the time difference. The temperature change rate reflects the trend of the food temperature rising or falling quickly or slowly.

[0090] Step 234, determining a rate of change of the temperature change rate based on at least two temperature change rates.

[0091] On the basis of step 233, the change speed of the temperature change rate itself is further analyzed, that is, the change rate of the temperature change rate, which can be obtained by calculating the ratio of the difference between two temperature change rates and their corresponding time intervals.

[0092] Step 24, determining whether the food in the cooking cup is in a boiling state according to the rate of change of the temperature change rate.

[0093] The rate of change of the temperature change rate reflects the acceleration or deceleration of the temperature change trend of the food. If the temperature change rate increases significantly in a short period of time, the rate of change of the temperature change rate will also be high, which means that the food is in the stage of heating up. When the food is close to or in a boiling state, the temperature change of the food is small, and the rate of change of the temperature change rate will decrease. In this way, the rate of change of the temperature change rate can be used to determine whether the food is in a boiling state, thereby controlling the cooking process and preventing the food from overheating or overflowing.

[0094] refer to Figure 3 In the embodiment shown, the heating plate 180 is in a "concave" shape. When heating the food, the heat gathers at the bottom of the cooking cup 111 and is not easy to diffuse to the top of the cooking cup 111. When whipping the food, the heat at the bottom of the cooking cup 111 can be transferred to the middle and top of the cooking cup 111. When heating, the temperature of the food at the bottom of the cooking cup 111 rises very quickly. When whipping, the temperature of the food fluctuates due to heat transfer, resulting in a large temperature change. Therefore, it is impossible to judge whether the food is boiling by the temperature stability. When the food is boiling, the rate of change of its temperature change rate is small whether it is heated or whipped. Therefore, the rate of change of the temperature change rate can more accurately judge whether the food is boiling.

[0095] In some embodiments, after controlling the heating component 18 to heat the food in the cooking cup 111 for a first heating time, if the temperature difference between the current temperature of the food and the boiling point is less than the first temperature difference threshold, it means that the food is close to the boiling point, and it is time to determine whether the food is boiling; controlling the stirring blade 13 to beat the food and set the beating time so that heat is transferred to the food at different positions in the cooking cup 111, and in the beating process, obtaining the temperature of the food at at least three different times, determining at least two temperature change rates based on the temperatures at at least three different times, and determining the rate of change of the temperature change rate based on the at least two temperature change rates; when the food is in a boiling state, the rate of change of the temperature change rate is very small, and the rate of change of the temperature change rate is not easily affected by temperature fluctuations, so based on the rate of change of the temperature change rate, it is possible to accurately determine whether the food in the cooking cup 111 is in a boiling state.

[0096] In some embodiments, the temperatures at least three different moments include: a first temperature at a first moment, a second temperature at a second moment, and a third temperature at a third moment. Step 233 includes: determining a first temperature change rate of the food from the first moment to the second moment based on the first temperature and the second temperature; determining a second temperature change rate of the food from the first moment to the third moment based on the first temperature and the third temperature. Step 234 includes: determining a rate of change of the temperature change rate based on the first temperature change rate and the second temperature change rate.

[0097] The first temperature, the second temperature and the third temperature are respectively the current temperatures of the food at the first moment, the second moment and the third moment. The first temperature change rate is the temperature change rate of the food from the first moment to the second moment. The first temperature change rate is determined by dividing the difference between the second temperature and the first temperature by the time difference between the second moment and the first moment. The first temperature change rate can be determined by formula (1).

[0098] F′(t)=(F(t1)-F(t0)) / (t1-t0) Formula (1)

[0099] Among them, F′(t) is the first temperature change rate, t0 is the first moment, t1 is the second moment, and F(t) represents the food temperature at moment t.

[0100] Similarly, the second temperature change rate is the temperature change rate of the food from the first moment to the third moment. The first temperature change rate is determined by dividing the difference between the third temperature and the first temperature by the time difference between the third moment and the first moment. The second temperature change rate can be determined by formula (2).

[0101] F′(t+a)=(F(t0)-F(t2)) / (t2-t0) Formula (2)

[0102] Wherein, F′(t+a) is the second temperature change rate, and t2 is the third moment.

[0103] By comparing the difference between the first temperature change rate and the second temperature change rate and considering the time span between them, the rate of change of the temperature change rate from the first moment to the third moment is determined. The rate of change of the temperature change rate is determined by dividing the difference between the second temperature change rate and the first temperature change rate by the time difference from the third moment to the first moment. The rate of change of the temperature change rate can be determined by formula (3).

[0104] F″(t)= (F′(t+a)- F′(t)) / a Formula (3)

[0105] Wherein, F″(t) is the rate of change of the temperature change rate, and a is the time difference from the third moment to the first moment, which is t2-t0.

[0106] The second moment is between the first moment and the third moment. By collecting the temperatures at three moments, the rate of change of the temperature change rate of the food can be determined. By selecting three moments with appropriate time differences, temperature data that can better reflect the temperature changes of the food can be collected. In some embodiments, the total duration of the stirring process of the food is 3 to 5 seconds, and the time difference between the third moment and the first moment is 1.5 to 3.5 seconds.

[0107] According to the first temperature and the second temperature, the first temperature change rate of the food from the first moment to the second moment is determined. According to the first temperature and the third temperature, the second temperature change rate of the food from the first moment to the third moment is determined. The first temperature change rate and the second temperature change rate can be used to accurately determine the rate of change of the temperature change rate.

[0108] In some embodiments, the first moment is the start moment of controlling the stirring blade 13 to whip the food, the second moment is the moment between the start and end of controlling the stirring blade 13 to whip the food, and the third moment is the end moment of controlling the stirring blade 13 to whip the food.

[0109] The first moment is the moment when the stirring blade 13 is controlled to start stirring the food, which is the starting point of the stirring process. The second moment is any moment in the time period from the start of stirring to the end of stirring. The third moment is the moment when the stirring blade 13 is controlled to stop stirring the food, which is the end point of the stirring process. As the stirring proceeds, the temperature of the food changes due to heat transfer.

[0110] According to the temperature of the food at the start time, the end time and the time between the start and the end time when the stirring blade 13 is stirring the food, the rate of change of the temperature change rate of the food during the whole stirring process can be determined.

[0111] In some embodiments, the difference between the second moment and the first moment is less than or equal to the difference between the third moment and the second moment. The time span between the second moment and the first moment is less than or equal to the time span between the third moment and the first moment, and the second moment is in the first half of the whipping process. During the whipping process of the food, if the food is not boiling, the temperature change at the beginning of the whipping is higher than the temperature change at the end of the whipping. By collecting the temperature of the food in the first half of the whipping, a temperature that can reflect the rate of change of the temperature change rate of the food during the whipping process can be collected.

[0112] Figure 5 Shown Figure 4 A flow chart of one embodiment of step 24 is shown.

[0113] Step 24 includes: step 241 to step 245.

[0114] Step 241, determining whether the temperature change rate is less than a rate threshold.

[0115] The rate threshold can be set in advance according to the type of food and the cooking function to be executed. In step 241, the rate of change of the temperature change rate is compared with the rate threshold, and a comparison result is obtained.

[0116] If the rate of change of the temperature change rate is less than the rate threshold, the heating component is controlled to heat at least once and the step 23 of determining the rate of change of the temperature change rate is performed after heating.

[0117] If the rate of change of the temperature change rate is less than the rate threshold, it means that the food may be in a boiling state during the current whipping process. Repeat step 23 of heating and determining the rate of change of the temperature change rate after heating. After heating and whipping the food again, determine the rate of change of the temperature change rate again to determine whether the rate of change of the temperature change rate of the food is less than the rate threshold again.

[0118] Step 242, determining whether the rate of change of the temperature change rate is less than a rate threshold at least once.

[0119] In the process of cooking the food, step 23 is performed multiple times. After each execution of step 23, it is determined whether the rate of change of the temperature change rate is less than the rate threshold, and the number of times the rate of change of the temperature change rate is less than the rate threshold is recorded.

[0120] Step 243 : If the temperature change rate is less than the rate threshold at least once, it is determined that the food in the cooking cup 111 is in a boiling state.

[0121] After the rate of change of the temperature change rate is less than the rate threshold, if after at least one more heating and stirring, it is determined that the rate of change of the temperature change rate is less than the rate threshold, it is determined that the food is boiling. That is to say, when step 23 is performed at least twice and it is determined at least twice that the rate of change of the temperature change rate is less than the rate threshold, it is determined that the food is in a boiling state, so that the state of the food can be determined more accurately.

[0122] Step 24 also includes:

[0123] Step 244: if the rate of change of the temperature change rate is not less than the rate threshold, determine the temperature difference between the current temperature of the food and the boiling point.

[0124] If the rate of change of the temperature change rate is not less than the rate threshold, it means that the food is not boiling. The current temperature of the food is detected, and the temperature difference between the current temperature of the food and the boiling point is determined.

[0125] Step 245, controlling the heating component 18 to heat the food with a heating power corresponding to the temperature difference range where the temperature difference lies.

[0126] When the food is not boiling, it is necessary to continue heating the food. The heating power is determined according to the temperature difference between the current temperature of the food and the boiling point. A second heating time can be heated. In some embodiments, the second heating time can be determined according to the temperature difference range between the current temperature of the food and the boiling point, for example, 15 to 25 seconds. When the temperature difference is large, the second heating time is longer, and when the temperature difference is small, the second heating time is shorter. The second heating time may be equal to or unequal to the aforementioned second set heating time, and may be shorter than the aforementioned first set heating time.

[0127] In some embodiments, step 245 includes:

[0128] When the current temperature of the food is lower than the boiling point, if the temperature difference is lower than or equal to the first temperature difference threshold and higher than the second temperature difference threshold, the heating component 18 is controlled to heat the food with the first heating power;

[0129] When the current temperature of the food is lower than the boiling point, if the temperature difference is lower than or equal to the second temperature difference threshold, the heating component 18 is controlled to heat the food at least at the second heating power;

[0130] When the current temperature of the food is not less than the boiling point, controlling the heating component 18 to heat the food at least at the third heating power;

[0131] The first heating power is greater than the second heating power, and the second heating power is greater than or equal to the third heating power.

[0132] In some embodiments, the first temperature difference threshold is 2°C to 3°C, the second temperature difference threshold is 1°C to 2°C, the first heating power is 550W to 650W, the second heating power is 500W to 530W, and the third heating power is 400W to 500W. In some embodiments, the first heating power, the second heating power, and the third heating power differ by 20W to 50W, respectively.

[0133] When the current temperature of the food is lower than the boiling point, the smaller the temperature difference, the closer the temperature of the food is to the boiling point. As the temperature difference between the current temperature of the food and the boiling point decreases, reducing the power of heating the food can prevent the food from overflowing during the heating process. When the current temperature of the food is not lower than the boiling point, it means that the boiling point of the food being cooked this time is higher than the boiling point of the food being cooked previously. At this time, the power of heating the food can be further reduced to prevent the food from overflowing during the heating process.

[0134] After heating, step 23 is performed again, ie, the step of determining the rate of change of the temperature change rate.

[0135] After heating, step 23 of determining the rate of change of the temperature change rate is performed again, and the rate of change of the temperature change rate is compared with the rate threshold to determine whether the food is boiling.

[0136] In some embodiments, if the rate of change of the temperature change rate is not less than the rate threshold, it means that the food has not boiled. The food is heated according to the temperature difference between the current temperature of the food and the boiling point, so that the state of the food can be judged again after the food is heated.

[0137] Figure 6 Shown is a flow chart of another embodiment of the control method 20 of the food processor of the present application.

[0138] The control method 20 of the food processor includes steps S01 to S22.

[0139] Step S01, controlling the stirring blade 13 to stir the food at a low speed for a first set time.

[0140] The low speed may be 800 rpm to 1500 rpm. The first set time may be 3 to 6 seconds.

[0141] Step S02, determining whether the current temperature of the food reaches a temperature threshold.

[0142] In some embodiments, the temperature threshold is 70° C. to 80° C., for example, 75° C. When the food reaches the temperature threshold, it means that the current temperature of the food is already high.

[0143] Step S03, if the current temperature of the food reaches the temperature threshold, control the stirring blade 13 to stir the food at a low speed for a second set time.

[0144] The second set time length may be 3 to 6 seconds.

[0145] Step S04: If the current temperature of the food does not reach the temperature threshold, the heating component 18 is controlled to heat the food at full power for a third set time. Then the process returns to step S01.

[0146] If the temperature of the ingredients is not high enough, heat the ingredients and then blend them again after heating.

[0147] Step S05, determining whether the temperature difference between the current temperature of the food and the boiling point is less than a first temperature difference threshold.

[0148] Step S06: If the temperature difference between the current temperature of the food and the boiling point is less than the first temperature difference threshold, control the stirring blade 13 to stir the food at a low speed for a fifth set time.

[0149] The first temperature difference threshold may be 8-12°C, for example, 10°C.

[0150] Step S07, if the temperature difference between the current temperature of the food and the boiling point is not less than the first temperature difference threshold, control the heating component 18 to heat the food at full power for a third set time. Then step S03.

[0151] If the temperature difference between the current temperature of the food and the boiling point is greater than or equal to the first temperature difference threshold, it means that the temperature of the food is not high enough and has not reached the boiling state, and the food continues to be heated.

[0152] Step S08, determining whether the temperature difference between the current temperature of the food and the boiling point is less than a second temperature difference threshold.

[0153] The second temperature difference threshold may be 3-7°C, for example, 5°C.

[0154] Step S09: If the temperature difference between the current temperature of the food and the boiling point is less than the second temperature difference threshold, control the stirring blade to stir the food at a low speed for a sixth set time period.

[0155] Step S10, if the temperature difference between the current temperature of the food and the boiling point is not less than the second temperature difference threshold, control the heating component 18 to heat the food at 2 / 3 full power for a fourth set time.

[0156] The second temperature difference threshold is smaller than the first temperature difference threshold. As the temperature difference between the current temperature of the food and the boiling point decreases, the heating component 18 is controlled to heat the food with a smaller power to prevent the food from overflowing.

[0157] Step S11, at the 0th second of the sixth set time length, the current temperature of the food is collected as the first temperature.

[0158] Step S12, at 1.5 seconds of the sixth set time length, collecting the current temperature of the food as the second temperature.

[0159] Step S13, when the sixth set time period ends, the current temperature of the food is collected as the third temperature.

[0160] Step S14, determining the rate of change of the temperature change rate of the food within a sixth set time period.

[0161] Based on the first temperature and the second temperature, the first temperature change rate of the food from 0 seconds to 1.5 seconds is determined. Based on the first temperature and the third temperature, the second temperature change rate of the food from 0 seconds to the end of the sixth set time period is determined. The first temperature change rate and the second temperature change rate can be used to accurately determine the rate of change of the temperature change rate.

[0162] Step S15, determining whether the temperature change rate is less than a rate threshold.

[0163] Step S16, if the changing rate of the temperature changing rate is less than the rate threshold, determine whether the changing rate of the temperature changing rate is less than the rate threshold for the second time.

[0164] If the rate of change of the temperature change rate is less than the rate threshold, the heating component 18 is controlled to heat at least once and the rate of change of the temperature change rate is determined after heating.

[0165] Step S17: if the temperature change rate is less than the rate threshold for the second time, it is determined that the food is in a boiling state.

[0166] Step S18, if the rate of change of the temperature change rate is not less than the rate threshold, or is not less than the rate threshold for the second time, it is determined whether the temperature difference between the current temperature of the food and the boiling point is less than a third temperature difference threshold.

[0167] The third temperature difference threshold may be 2-3°C.

[0168] Step S19: if the temperature difference between the current temperature of the food and the boiling point is less than the third temperature difference threshold, determine whether the temperature difference between the current temperature of the food and the boiling point is less than the fourth temperature difference threshold.

[0169] The fourth temperature difference threshold may be 1-2°C.

[0170] Step S20: If the temperature difference between the current temperature of the food and the boiling point is not less than the third temperature difference threshold, control the heating component 18 to heat the food at the first power for a seventh set time.

[0171] Step S21, if the temperature difference between the current temperature of the food and the boiling point is less than the fourth temperature difference threshold, control the heating component 18 to heat the food at the third power for a seventh set time.

[0172] Step S22, if the temperature difference between the current temperature of the food and the boiling point is not less than the fourth temperature difference threshold, control the heating component 18 to heat the food at the second power for a seventh set time.

[0173] The first power is greater than the second power, and the second power is greater than the third power. After heating the food with the power corresponding to the temperature difference between the current temperature of the food and the boiling point, the process returns to step S09 and determines the rate of change of the temperature change rate of the food again.

[0174] Figure 7 Shown is a structural block diagram of an embodiment of the control device 15 of the present application.

[0175] like Figure 7 As shown, the control device 15 includes one or more processors 31 for implementing the control method 20 of the food processor as described above.

[0176] In some embodiments, the control device 15 may include a computer-readable storage medium 32, which may store a program that can be called by the processor 31 and may include a non-volatile storage medium. In some embodiments, the control device 15 may include a memory 33 and an interface 34. In some embodiments, the control device 15 may also include other hardware according to actual applications.

[0177] The computer-readable storage medium 32 of the embodiment of the present application stores a program thereon, which, when executed by the processor 31, is used to implement the control method 20 of the food processor as described above.

[0178] The present application may take the form of a computer program product implemented on one or more computer-readable storage media 32 (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing program code. The computer-readable storage medium 32 includes permanent and non-permanent, removable and non-removable media, and information storage can be implemented by any method or technology. The information can be a computer-readable instruction, a data structure, a module of a program, or other data. Examples of computer-readable storage media 32 include but are not limited to: phase change memory (PRAM), static random access memory (SRAM), dynamic random access memory (DRAM), other types of random access memory (RAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other memory technology, read-only compact disk read-only memory (CD-ROM), digital versatile disk (DVD) or other optical storage, magnetic cassette, tape disk storage or other magnetic storage device or any other non-transmission medium that can be used to store information that can be accessed by a computing device.

Claims

1. A method for controlling a food processor, characterized in that: The food processor includes a food processor cup assembly, wherein the food processor cup assembly includes a food processor cup, a stirring blade disposed in the food processor cup, and a heating assembly disposed at the bottom of the food processor cup; the control method of the food processor includes: Controlling the heating component to heat the food in the cooking cup; After heating, if the temperature difference between the current temperature of the food and the boiling point is less than the first temperature difference threshold, the rate of change of the temperature change rate is determined, which includes: Control the mixing blade to mix the ingredients and set the mixing time; In the process of controlling the stirring blade to stir the food, obtaining the temperature of the food at at least three different moments; Determining at least two temperature change rates according to the temperatures at the at least three different moments; and Determining a rate of change of the temperature change rate according to the at least two temperature change rates; The control method further comprises: Whether the food in the cooking cup is in a boiling state is determined according to the changing rate of the temperature changing rate.

2. The control method of a food processor according to claim 1, characterized in that: The temperatures at least three different moments include: a first temperature at a first moment, a second temperature at a second moment, and a third temperature at a third moment; and determining at least two temperature change rates according to the temperatures at least three different moments includes: Determining a first temperature change rate of the food from the first moment to the second moment according to the first temperature and the second temperature; Determining a second temperature change rate of the food from the first moment to the third moment according to the first temperature and the third temperature; Determining the rate of change of the temperature change rate according to the at least two temperature change rates includes: A changing rate of the temperature changing rate is determined according to the first temperature changing rate and the second temperature changing rate.

3. The control method of a food processor according to claim 2, characterized in that: The first moment is the start moment of controlling the stirring blade to whip the ingredients, the second moment is the moment between the start and the end of controlling the stirring blade to whip the ingredients, and the third moment is the end moment of controlling the stirring blade to whip the ingredients.

4. The control method of a food processor according to claim 3, characterized in that: The difference between the second moment and the first moment is less than or equal to the difference between the third moment and the second moment.

5. The control method of a food processor according to claim 1, characterized in that: The step of determining whether the food in the cooking cup is in a boiling state according to the rate of change of the temperature change rate includes: If the rate of change of the temperature change rate is less than the rate threshold, controlling the heating component to heat at least once more, and performing the step of determining the rate of change of the temperature change rate after heating; If the temperature change rate is less than the rate threshold at least once, it is determined that the food in the cooking cup is in a boiling state.

6. The control method of a food processor according to claim 1, characterized in that: The step of determining whether the food in the cooking cup is in a boiling state according to the rate of change of the temperature change rate further includes: If the rate of change of the temperature change rate is not less than the rate threshold, determining the temperature difference between the current temperature of the food and the boiling point; Controlling the heating component to heat the food with a heating power corresponding to a temperature difference range within which the temperature difference exists; After heating, the step of determining the rate of change of the temperature change rate is performed again.

7. The control method of a food processor according to claim 6, characterized in that: The step of controlling the heating component to heat the food with a heating power corresponding to a temperature difference range within which the temperature difference exists includes: When the current temperature of the food is lower than the boiling point, if the temperature difference is lower than or equal to the first temperature difference threshold and higher than the second temperature difference threshold, controlling the heating component to heat the food with a first heating power; When the current temperature of the food is lower than the boiling point, if the temperature difference is lower than or equal to the second temperature difference threshold, controlling the heating component to heat the food at least at a second heating power; When the current temperature of the food is not less than the boiling point, controlling the heating component to heat the food at least at a third heating power; The first heating power is greater than the second heating power, and the second heating power is greater than or equal to the third heating power.

8. The control method of a food processor according to claim 1, characterized in that: A heating plate is provided at the bottom of the cooking cup, the heating plate comprises a bottom wall and a side wall extending upward from the edge of the bottom wall, and the heating component is provided on the side wall; and / or The boiling point is the temperature at which the food is determined to be in a boiling state during the last cooking by the food processor.

9. A control device for a food processor, characterized in that: It comprises one or more processors for implementing the control method of the food processor according to any one of claims 1-8.

10. A food processor, characterized in that: include: A cooking cup assembly, comprising a cooking cup, a stirring blade disposed in the cooking cup, and a heating assembly disposed at the bottom of the cooking cup; A motor, drivingly connected to the stirring blade; and The control device as described in claim 9 is electrically connected to the motor and the heating component, and is used to control the motor to drive the stirring blade to work, and is used to control the heating component to work.

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