Dry burning prevention control method and device and kitchen appliance

Abstract

The invention provides an anti-dry-burning control method and device and a kitchen electric appliance, and relates to the technical field of kitchen electric appliance control, and the method comprises the steps: responding to the start of an anti-dry-burning function, and determining the classification parameter of the current cooking food material; based on the classification parameters, searching for an anti-dry-burning curve corresponding to the cooking food materials; monitoring a temperature parameter corresponding to the cookware in the cooking process; and carrying out anti-dry-burning monitoring on the cooking process of the cooking food materials based on the anti-dry-burning curve and the temperature parameters. According to the anti-dry-burning control method and device and the kitchen appliance provided by the invention, the anti-dry-burning curve corresponds to the classification parameters to which the cooking food materials belong, so that the corresponding anti-dry-burning curve can be set based on the classification parameters to which different cooking food materials belong, so that the dry-burning effect of different cooking food materials can be accurately identified, and the cooking quality is improved. The problem that food materials cannot be eaten due to dry-burning and over-scorching is avoided, food material waste is avoided, and the cooking experience of a user is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of kitchen appliance control, and in particular, to a dry-burning prevention control method, device, and kitchen appliance. Background Art

[0002] Generally, during open-fire cooking, due to user operations or environmental differences, etc., the phenomenon of dry burning will inevitably occur. If not dealt with in time, or in the absence of dry-burning prevention protection, the cooked dishes will often be burnt and inedible.

[0003] In related technologies, the solutions adopted for dry-burning prevention are often difficult to apply to different cooking ingredients. Some ingredients are sensitive to heat. When the dry-burning prevention logic is triggered, the surface of the ingredients has become scorched and inedible, which not only causes waste of ingredients but also reduces the user's cooking experience. Summary of the Invention

[0004] In view of this, an object of the present invention is to provide a dry-burning prevention control method, device, and kitchen appliance to alleviate the above technical problems.

[0005] In a first aspect, an embodiment of the present invention provides a dry-burning prevention control method applied to a kitchen appliance. The method includes: in response to the activation of the dry-burning prevention function, determining a classification parameter to which the current cooking ingredient belongs; based on the classification parameter, searching for a dry-burning prevention curve corresponding to the cooking ingredient; wherein the dry-burning prevention curve is a curve of the temperature parameter of the cookware changing with time during the cooking process of cooking ingredients corresponding to different classification parameters; monitoring the temperature parameter corresponding to the cookware during the cooking process; and based on the dry-burning prevention curve and the temperature parameter, performing dry-burning prevention monitoring on the cooking process of the cooking ingredient.

[0006] Combined with the first aspect, an embodiment of the present invention provides a first possible implementation manner of the first aspect. In the step of performing dry-burning prevention monitoring on the cooking process of the cooking ingredient based on the dry-burning prevention curve and the temperature parameter, it includes: if it is monitored that the temperature parameter meets a pre-configured dry-burning prevention determination condition, generating a prompt message and stopping the current cooking process; wherein the dry-burning prevention determination condition includes that the temperature parameter meets the rising trend corresponding to the dry-burning prevention curve, and the temperature parameter is higher than the reference cooking temperature corresponding to the dry-burning prevention curve, and the difference between the temperature parameter and the reference cooking temperature is greater than a preset dry-burning prevention determination temperature threshold.

[0007] Combined with the first possible implementation manner of the first aspect, the embodiment of the present invention provides a second possible implementation manner of the first aspect. Among them, the step of searching for the anti-dry burning curve corresponding to the cooking ingredient based on the classification parameter includes: searching for the anti-dry burning curve and the anti-dry burning determination temperature threshold corresponding to the classification parameter in a pre-configured classification parameter table; wherein, the classification parameter table records classification parameters to which a plurality of cooking ingredients belong, and the anti-dry burning curve and the anti-dry burning determination temperature threshold corresponding to each classification parameter.

[0008] Combined with the first aspect, the embodiment of the present invention provides a third possible implementation manner of the first aspect. Among them, the step of monitoring the temperature parameter corresponding to the cookware during the cooking process includes: monitoring the temperature parameter corresponding to the cookware during the cooking process through a pre-configured temperature sensor; wherein, the temperature sensor is arranged at a position corresponding to the cooktop of the kitchen appliance, and the temperature sensor passes through the burner of the cooktop to collect the temperature corresponding to the bottom of the cookware; determining the temperature corresponding to the bottom of the cookware as the temperature parameter corresponding to the cookware.

[0009] Combined with the first aspect, the embodiment of the present invention provides a fourth possible implementation manner of the first aspect. Among them, the step of monitoring the temperature parameter corresponding to the cookware during the cooking process further includes: during the cooking process, continuously monitoring the average temperature corresponding to the cookware within each preset time period, and determining the average temperature of each preset time period as the temperature parameter corresponding to the cookware; wherein, the average temperature of each preset time period is the average value calculated from a plurality of temperature values corresponding to the cookware collected at preset time intervals within the preset time period.

[0010] Combined with the first possible implementation manner of the first aspect, the embodiment of the present invention provides a fifth possible implementation manner of the first aspect. Among them, the method further includes: generating an actual temperature curve based on the temperature parameter; monitoring the difference between the actual temperature curve and the anti-dry burning curve at the same time point; if the difference is greater than the anti-dry burning determination temperature threshold, it is determined that the difference between the temperature parameter and the reference cooking temperature is greater than the preset anti-dry burning determination temperature threshold.

[0011] Combined with the first possible implementation manner of the first aspect, the embodiment of the present invention provides a sixth possible implementation manner of the first aspect. Among them, the method further includes: generating an actual temperature curve based on the temperature parameter; monitoring the change amount of the slope of the actual temperature curve; if the change amount of the slope of the actual temperature curve is greater than the change amount of the slope of the anti-dry burning curve, and the difference between the change amounts of the slopes is greater than a preset threshold, it is determined that the difference between the temperature parameter and the reference cooking temperature is greater than the preset anti-dry burning determination temperature threshold.

[0012] In a second aspect, an embodiment of the present invention further provides a dry - burning prevention control device, which is applied to a kitchen appliance. The device includes: a determination module, configured to determine a classification parameter to which the current cooking ingredient belongs in response to the activation of the dry - burning prevention function; a search module, configured to search for a dry - burning prevention curve corresponding to the cooking ingredient based on the classification parameter; wherein the dry - burning prevention curve is a curve showing the change of the temperature parameter of the cookware over time during the cooking process of cooking ingredients corresponding to different classification parameters; a first monitoring module, configured to monitor the temperature parameter corresponding to the cookware during the cooking process; and a second monitoring module, configured to perform dry - burning prevention monitoring on the cooking process of the cooking ingredient based on the dry - burning prevention curve and the temperature parameter.

[0013] In a third aspect, an embodiment of the present invention further provides a kitchen appliance. The controller of the kitchen appliance is configured with the dry - burning prevention control device described in the second aspect to execute the dry - burning prevention control method described in the first aspect; wherein, a temperature sensor is disposed at a position corresponding to the cooking appliance of the kitchen appliance, and the temperature sensor passes through the burner of the cooking appliance to collect the temperature corresponding to the bottom of the cookware.

[0014] In a fourth aspect, an embodiment of the present invention further provides a computer - readable storage medium, on which a computer program is stored. When the computer program is run by a processor, it executes the steps of the method described in the first aspect above.

[0015] The embodiments of the present invention bring the following beneficial effects:

[0016] The dry - burning prevention control method, device and kitchen appliance provided by the embodiments of the present invention can respond to the activation of the dry - burning prevention function, determine the classification parameter to which the current cooking ingredient belongs; search for the dry - burning prevention curve corresponding to the cooking ingredient based on the classification parameter, and monitor the temperature parameter corresponding to the cookware during the cooking process; and then perform dry - burning prevention monitoring on the cooking process of the cooking ingredient based on the dry - burning prevention curve and the temperature parameter. Since the dry - burning prevention curve corresponds to the classification parameter of the cooking ingredient, accordingly, corresponding dry - burning prevention curves can be set based on the classification parameters of different cooking ingredients, so as to accurately identify the dry - burning effect for different cooking ingredients, avoid the problem that the ingredients are burnt too much and inedible, not only avoid waste of ingredients, but also improve the user's cooking experience.

[0017] Other features and advantages of the present invention will be described in the subsequent description, and, in part, will be obvious from the description, or will be understood by implementing the present invention. The objectives and other advantages of the present invention are achieved and obtained by the structures specifically pointed out in the description, the claims and the drawings.

[0018] To make the above objects, features, and advantages of the present invention more obvious and understandable, the following specifically enumerates preferred embodiments and, in conjunction with the accompanying drawings, provides a detailed description as follows. Description of the Drawings

[0019] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following will briefly introduce the drawings required for the description of the specific embodiments or the prior art. Obviously, the drawings in the following description are some embodiments of the present invention. For those skilled in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0020] Figure 1 It is a flowchart of a dry - burning prevention control method provided by an embodiment of the present invention;

[0021] Figure 2 It is a detection schematic diagram of a temperature parameter provided by an embodiment of the present invention;

[0022] Figure 3 It is a schematic diagram of a temperature change trend provided by an embodiment of the present invention;

[0023] Figure 4 It is a structural schematic diagram of a dry - burning prevention control device provided by an embodiment of the present invention;

[0024] Figure 5 It is a structural schematic diagram of an electronic device provided by an embodiment of the present invention. Detailed Embodiments

[0025] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the following will clearly and completely describe the technical solutions of the present invention in conjunction with the drawings. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative efforts fall within the scope of protection of the present invention.

[0026] In existing dry - burning prevention solutions, the temperature values recorded in real - time are usually directly compared with the temperature values of pre - configured intelligent cooking. When the real - time temperature value exceeds the temperature value of intelligent cooking by a large difference, for example, the difference > 25°C, dry - burning prevention protection can be activated.

[0027] However, this solution is not suitable for cooking different ingredients. Some ingredients are more sensitive to heat. When the dry - burning prevention logic is triggered, the surface of the ingredients has already become charred and inedible, resulting in a poor dry - burning prevention effect and also reducing the user's cooking experience.

[0028] Based on this, a dry - burning prevention control method, device, and kitchen appliance provided by embodiments of the present invention can effectively alleviate the above - mentioned technical problems.

[0029] For the convenience of understanding this embodiment, first, a dry - burning prevention control method disclosed by embodiments of the present invention will be introduced in detail.

[0030] In a possible implementation manner, embodiments of the present invention provide a dry - burning prevention control method. Specifically, this method is applied to a kitchen appliance. Herein, the kitchen appliance in embodiments of the present invention is also referred to as a kitchen electrical appliance, kitchen product, etc., and can be used for electrical appliances with a demand for dry - burning prevention functions, such as open - fire cooking or non - open - fire cooking. Moreover, the controller of the kitchen appliance in embodiments of the present invention can be configured with a communication module to wirelessly communicate with a user's intelligent terminal, such as a smart phone, a tablet computer, a personal digital assistant, etc., so as to realize the control and monitoring of the kitchen appliance on the intelligent terminal.

[0031] Furthermore, the kitchen appliance in embodiments of the present invention can also be configured with a graphical user interface, and the user can control and operate the kitchen appliance through the graphical user interface to achieve the desired cooking purpose.

[0032] For the convenience of understanding, Figure 1 shows a flowchart of a dry - burning prevention control method, as Figure 1 shown, including the following steps:

[0033] Step S102: In response to the activation of the dry - burning prevention function, determine the classification parameter to which the current cooking ingredient belongs;

[0034] Step S104: Based on the classification parameter, search for the dry - burning prevention curve corresponding to the cooking ingredient;

[0035] Herein, the dry - burning prevention curve in embodiments of the present invention is a curve showing the change of the temperature parameter of the cookware over time during the cooking process of cooking ingredients corresponding to different classification parameters;

[0036] Step S106: Monitor the temperature parameter corresponding to the cookware during the cooking process;

[0037] Step S108: Based on the dry - burning prevention curve and the temperature parameter, conduct dry - burning prevention monitoring on the cooking process of the cooking ingredient.

[0038] In actual use, the user can configure the dry - burning prevention function of the kitchen appliance before the start of cooking to determine whether to enable the dry - burning prevention function. For example, configure it using an intelligent terminal, or configure it on the graphical user interface of the kitchen appliance, etc. Or, the user can also configure the dry - burning prevention function of the kitchen appliance during the cooking process, such as activating the dry - burning prevention function. Specifically, it depends on actual use, and embodiments of the present invention do not limit this.

[0039] After it is determined that the anti-dry burning function is enabled when configuring the kitchen appliance, the controller of the kitchen appliance can respond, for example, by performing the process of step S102 above, so as to perform anti-dry burning control during the cooking process.

[0040] Moreover, since the anti-dry burning curve in the embodiment of the present invention corresponds to the classification parameters of the cooking ingredients, accordingly, the corresponding anti-dry burning curve can be set based on the classification parameters of different cooking ingredients. Furthermore, for different cooking ingredients, the dry burning effect can be accurately identified, avoiding the problem that the ingredients cannot be eaten due to over-burning, not only avoiding waste of ingredients, but also improving the cooking experience of users.

[0041] In actual use, the temperature parameter in the embodiment of the present invention is monitored by a temperature sensor provided on the cooking appliance of the kitchen appliance. Therefore, in step S106 above, when monitoring the temperature parameter, the temperature parameter corresponding to the cookware during the cooking process can be monitored by a pre-configured temperature sensor; wherein, the temperature sensor in the embodiment of the present invention is arranged at the position corresponding to the cooking appliance of the kitchen appliance, and the temperature sensor passes through the burner of the cooking appliance to collect the temperature corresponding to the bottom of the cookware, and then determines the temperature corresponding to the bottom of the cookware as the temperature parameter corresponding to the cookware.

[0042] Therefore, the temperature parameter in the embodiment of the present invention actually refers to the temperature parameter on the outer side of the bottom of the cookware, that is, the temperature parameter on the side close to the cooking appliance.

[0043] For the sake of easy understanding, Figure 2 a detection schematic diagram of a temperature parameter is shown, as Figure 2 shown, the cookware 20, the cooking appliance 21 and the temperature sensor 22 are shown, wherein the cookware can be any cooking pot, such as a gas stove cookware, an electric heating stove cookware, etc., wherein, Figure 2 taking the gas stove cookware as an example, and the temperature sensor contacts the outer bottom of the cookware through the burner of the cooking appliance, so as to monitor the temperature parameter during the cooking process.

[0044] Furthermore, in the embodiment of the present invention, for the classification parameters of the cooking ingredients determined in step S102 above, they can be the cooking ingredients manually input by the user before cooking, and the classification parameters of the cooking ingredients, or they can be the cooking ingredients automatically identified by the kitchen appliance after collecting the image of the cooking ingredients through the image acquisition device, and the classification parameters of the cooking ingredients. In addition, they can also be the cooking ingredients extracted by the kitchen appliance after identifying the intelligent cooking recipe set by the user, and the classification parameters of the cooking ingredients. It specifically depends on the actual use situation, and the embodiment of the present invention does not limit this.

[0045] Furthermore, the classification parameters in the embodiments of the present invention include classification parameters determined based on the properties of the ingredients themselves, such as water, oil-water mixture, starch mixture, etc. Moreover, in the embodiments of the present invention, considering that the temperature resistance properties of different ingredients are different, therefore, the anti-dry burning curves of different classification parameters are different, that is, for ingredients with different classification parameters, during the cooking process, the temperature parameters of the cookware change differently over time. For example, for soups with a large water content, when they are about to dry out (before the water has completely evaporated), due to the small amount of solids, the bottom temperature of the pot will rise rapidly; for the oil-water mixture type, when it dries out (before the water has completely evaporated), because the oil temperature is relatively high and will not evaporate, the bottom temperature rises more slowly than that of soups and will continue to rise; for liquids containing starch, when they dry out (before the water has completely evaporated), due to the mixture of starch and water and strong water absorption, the water evaporates slowly and the bottom temperature rises slowly; therefore, the temperature trends of different classification parameters of ingredients during dry burning are also different.

[0046] For ease of understanding, Figure 3 a schematic diagram of the temperature change trend is shown, where the abscissa represents time or each time period obtained during temperature sampling over time, the ordinate represents the temperature parameter, and, Figure 3 the curve (1) in it represents the temperature change trend of water during dry burning; the curve (2) represents the temperature change trend of the oil-water mixture during dry burning; the curve (3) represents the temperature change trend of the liquid containing starch during dry burning; and the curve (4) represents the temperature change trend when there is no dry burning.

[0047] It can be seen from Figure 3 that when there is no dry burning, the temperature change trend is relatively horizontal, while the temperature change trends during dry burning corresponding to ingredients with different classification parameters are different. That is, the temperature rising trends of different ingredients during dry burning are different. Therefore, when using a single temperature difference to determine anti-dry burning, it is easy for some ingredients with an insignificant temperature rise to be scorched, resulting in cooking failure and inedible food.

[0048] However, in the embodiments of the present invention, exactly this point is considered. Therefore, in the embodiments of the present invention, for cooking ingredients with different classification parameters, corresponding anti-dry burning curves can be configured, thereby achieving anti-dry burning protection, enabling successful cooking, and not wasting ingredients.

[0049] Specifically, in the embodiments of the present invention, in the above step S108, when performing anti-dry burning monitoring based on the anti-dry burning curve and the temperature parameter, if it is monitored that the temperature parameter meets the pre-configured anti-dry burning determination condition, a prompt message is generated and the current cooking process is stopped.

[0050] Among them, in the embodiments of the present invention, the dry - burning prevention determination conditions include that the temperature parameter satisfies the rising trend corresponding to the dry - burning prevention curve, and the temperature parameter is higher than the reference cooking temperature corresponding to the dry - burning prevention curve, and the difference between the temperature parameter and the reference cooking temperature is greater than the preset dry - burning prevention determination temperature threshold.

[0051] Among them, the reference cooking temperature refers to the temperature value corresponding to each time point in the dry - burning prevention curve. For example, Figure 3 In, the values of the vertical coordinates of each curve. Usually, the dry - burning prevention curves corresponding to the above - mentioned each classification parameter can be measured under laboratory conditions, and the above - mentioned dry - burning prevention determination temperature threshold can be measured. Then, the dry - burning prevention curves and the dry - burning prevention determination temperature thresholds corresponding to different classification parameters can be pre - stored in the classification parameter table. In this way, when looking up the dry - burning prevention curve corresponding to the cooking ingredient, the dry - burning prevention curve and the dry - burning prevention determination temperature threshold corresponding to the classification parameter can be looked up in the pre - configured classification parameter table; among them, the classification parameter table records multiple classification parameters to which the cooking ingredients belong, as well as the dry - burning prevention curve and the dry - burning prevention determination temperature threshold corresponding to each classification parameter.

[0052] For example, under laboratory conditions, or under the test conditions in the design stage, different classification parameters Ci can be set according to the ingredients, which can represent water, oil - water mixture, starch mixture, etc. Then, different dry - burning prevention determination temperature thresholds Ni are configured according to different Ci. For example: C1 = soup - type, corresponding N1 = 30; C2 = oil - water type, corresponding N2 = 20; C3 = starch - containing type, corresponding N3 = 10, etc. Different ingredients belong to different classification parameters, and the corresponding dry - burning prevention determination temperature thresholds are also different. The finer the classification, the better the corresponding dry - burning prevention effect.

[0053] Furthermore, in the embodiments of the present invention, in the above - mentioned step S106 when monitoring the temperature parameter, during the cooking process, the average temperature corresponding to the cookware can be continuously monitored in each preset time period, and then the average temperature of each preset time period is determined as the temperature parameter corresponding to the cookware.

[0054] Among them, in the embodiments of the present invention, the average temperature of each preset time period is the average value calculated from the temperature values corresponding to the cookware collected at a preset time interval within the preset time period.

[0055] For example, in combination with Figure 2 , after starting cooking, the temperature sensor 22 can collect temperature values in real - time to monitor the change trend of the temperature parameter of the cookware. Specifically, data can be collected once every n0 seconds, with n1 seconds as one cycle. After collecting a full cycle (k (k = n1 / n0) data), the average value (rounded) can be taken, which can be used as an average temperature in the embodiments of the present invention. Its formula is expressed as:

[0056] T 平均 = (T1 + T2 + T3 + T4 + …… + Tk) / k;

[0057] Continuously monitor the data of m (m > 3) preset time periods, and the average temperature of each preset time period is represented as T 1平均 、T 2平均 、T 3平均 ……T m平均 , and it can be obtained according to the above formula;

[0058] Furthermore, when the average temperature of each preset time period satisfies an upward trend, that is:

[0059] T 1平均 < T 2平均<T3平均 < …… < T m平均 , and the average temperature T m平均 of the last preset time period is greater than the reference cooking temperature, and, T m平均 the difference from the reference cooking temperature is greater than the dry - burning prevention determination temperature threshold, that is, T m平均 > (reference cooking temperature + N), then it can be determined that the dry - burning prevention determination conditions configured in advance are met. At this time, the controller of the kitchen appliance can control the kitchen appliance to turn off the fire immediately and prompt the end of cooking.

[0060] Furthermore, for the temperature parameters collected in real - time by the above temperature sensor, an actual temperature curve can also be generated; when the temperature parameters satisfy the upward trend corresponding to the dry - burning prevention curve, and, after the temperature parameters are higher than the reference cooking temperature corresponding to the dry - burning prevention curve, the difference between the actual temperature curve and the above dry - burning prevention curve at the same time point can be monitored; if the difference is greater than the dry - burning prevention determination temperature threshold, then it is determined that the difference between the temperature parameters and the reference cooking temperature is greater than the preset dry - burning prevention determination temperature threshold.

[0061] After obtaining, after generating the actual temperature curve based on the temperature parameters, the change amount of the slope of the actual temperature curve can also be monitored; if the change amount of the slope of the actual temperature curve is greater than the change amount of the slope of the dry - burning prevention curve, and, the difference between the change amount of the slope of the actual temperature curve and the change amount of the slope of the dry - burning prevention curve is greater than the preset threshold, then it can also be determined that the difference between the temperature parameters and the reference cooking temperature is greater than the preset dry - burning prevention determination temperature threshold.

[0062] If the above conditions are not met, continue to monitor the temperature parameters corresponding to the cookware to continuously monitor whether the temperature parameters meet the dry - burning prevention determination conditions configured in advance during the cooking process.

[0063] Therefore, in the embodiments of the present invention, based on the difference between the actual temperature curve and the anti-dry burning curve at the same time point, or the difference between the change amount of the slopes of the actual temperature curve and the anti-dry burning curve, the temperature trend during the dry burning of the cooking ingredients can be explained. Different ingredients have different temperature rising trends during dry burning. Through the above anti-dry burning determination process of the embodiments of the present invention, it is possible to determine that the ingredients with insignificant temperature rise are scorched, realizing anti-dry burning protection.

[0064] Further, on the basis of the above embodiments, the embodiments of the present invention also provide an anti-dry burning control device, which is applied to kitchen appliances, such as Figure 4 the structural schematic diagram of an anti-dry burning control device shown. The device includes:

[0065] A determination module 40, configured to determine the classification parameter to which the current cooking ingredient belongs in response to the activation of the anti-dry burning function;

[0066] A search module 42, configured to search for the anti-dry burning curve corresponding to the cooking ingredient based on the classification parameter; wherein, the anti-dry burning curve is the change curve of the temperature parameter of the cookware over time during the cooking process of the cooking ingredients corresponding to different classification parameters;

[0067] A first monitoring module 44, configured to monitor the temperature parameter corresponding to the cookware during the cooking process;

[0068] A second monitoring module 46, configured to perform anti-dry burning monitoring on the cooking process of the cooking ingredient based on the anti-dry burning curve and the temperature parameter.

[0069] Further, the embodiments of the present invention also provide a kitchen appliance, and the controller of the kitchen appliance is configured with the above anti-dry burning control device to execute the above anti-dry burning control method.

[0070] Moreover, in the embodiments of the present invention, a temperature sensor is arranged at the corresponding position of the cooking appliance of the kitchen appliance. Refer to Figure 2 , and the temperature sensor passes through the burner of the cooking appliance to collect the temperature corresponding to the bottom of the cookware.

[0071] The anti-dry burning control device and the kitchen appliance provided by the embodiments of the present invention have the same technical features as the anti-dry burning control method provided by the above embodiments, so they can also solve the same technical problems and achieve the same technical effects.

[0072] Further, the embodiments of the present invention also provide an electronic device, including a memory, a processor, and a computer program stored on the memory and executable on the processor. When the processor executes the computer program, the steps of the above method are implemented.

[0073] An embodiment of the present invention further provides a computer-readable storage medium, on which a computer program is stored. When the computer program is run by a processor, the steps of the above method are executed.

[0074] Further, an embodiment of the present invention further provides a schematic structural diagram of an electronic device. As Figure 5 shown, it is the schematic structural diagram of the electronic device. Among them, the electronic device includes a processor 51 and a memory 50. The memory 50 stores computer-executable instructions that can be executed by the processor 51. The processor 51 executes the computer-executable instructions to implement the above method.

[0075] In Figure 5 the shown embodiment, the electronic device further includes a bus 52 and a communication interface 53. Among them, the processor 51, the communication interface 53, and the memory 50 are connected through the bus 52.

[0076] Among them, the memory 50 may include a high-speed random access memory (RAM, Random Access Memory), and may also include a non-volatile memory, such as at least one disk memory. Through at least one communication interface 53 (which can be wired or wireless), a communication connection is realized between the system network element and at least one other network element. The Internet, wide area network, local area network, metropolitan area network, etc. can be used. The bus 52 may be an ISA (Industry Standard Architecture, industrial standard architecture) bus, a PCI (Peripheral Component Interconnect, peripheral component interconnect standard) bus, or an EISA (Extended Industry Standard Architecture, extended industrial standard structure) bus, etc. The bus 52 can be divided into an address bus, a data bus, a control bus, etc. For the sake of representation, Figure 5 only a bidirectional arrow is used in the figure, but it does not mean that there is only one bus or one type of bus.

[0077] The processor 51 may be an integrated circuit chip with the ability to process signals. In the implementation process, each step of the above method can be completed by the integrated logic circuit of the hardware in the processor 51 or the instructions in the form of software. The above-mentioned processor 51 may be a general-purpose processor, including a central processing unit (CPU for short), a network processor (NP for short), etc.; it may also be a digital signal processor (DSP for short), an application specific integrated circuit (ASIC for short), a field-programmable gate array (FPGA for short) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components. The general-purpose processor may be a microprocessor or the processor may also be any conventional processor, etc. The steps of the method disclosed in the embodiments of the present invention can be directly embodied as being executed and completed by the hardware decoding processor, or executed and completed by the combination of the hardware and software modules in the decoding processor. The software module may be located in a mature storage medium in the art such as a random access memory, a flash memory, a read-only memory, a programmable read-only memory or an electrically erasable programmable memory, a register, etc. This storage medium is located in the memory, and the processor 51 reads the information in the memory and combines its hardware to complete the foregoing method.

[0078] The computer program product of the anti-dry burning control method, device and kitchen appliance provided by the embodiments of the present invention includes a computer-readable storage medium storing program codes, and the instructions included in the program codes can be used to execute the methods described in the foregoing method embodiments. For the specific implementation, reference can be made to the method embodiments, and details are not described herein again.

[0079] Those skilled in the art can clearly understand that for the convenience and simplicity of description, the specific working process of the above-described device can refer to the corresponding process in the foregoing method embodiments, and details are not described herein again.

[0080] In addition, in the description of the embodiments of the present invention, unless otherwise clearly specified and limited, the terms "installation", "connection" and "connection" should be understood in a broad sense. For example, it may be a fixed connection, a detachable connection or an integral connection; it may be a mechanical connection or an electrical connection; it may be a direct connection or an indirect connection through an intermediate medium, and it may be the communication inside two elements. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific situations.

[0081] When the above-mentioned functions are implemented in the form of software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or a part of this technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute all or part of the steps of the methods described in various embodiments of the present invention. The aforementioned storage medium includes: various media that can store program codes, such as USB flash drives, mobile hard disks, read-only memories (ROM, Read-Only Memory), random access memories (RAM, Random Access Memory), magnetic disks, or optical discs.

[0082] In the description of the present invention, it should be noted that the orientation or positional relationship indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. is based on the orientation or positional relationship shown in the drawings. It is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation to the present invention. In addition, the terms "first", "second", "third" are only used for descriptive purposes and cannot be construed as indicating or implying relative importance.

[0083] Finally, it should be noted that the above embodiments are only specific implementation manners of the present invention, used to illustrate the technical solutions of the present invention, rather than limiting it. The protection scope of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that: any person skilled in the art within the technical scope disclosed by the present invention can still modify the technical solutions recorded in the foregoing embodiments, or can easily think of changes, or perform equivalent replacements on some of the technical features; and these modifications, changes, or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered by the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.

Claims

1. A control method for preventing dry burning, characterized in that: Applied to kitchen appliances, the method comprises: In response to the activation of the anti-dry-burning function, the classification parameter to which the current cooking ingredients belong is determined; Searching for the anti-dry-burning curve corresponding to the cooking ingredients based on the classification parameters; wherein the anti-dry-burning curve is a curve of changes in the temperature parameters of the cookware over time during the cooking process of the cooking ingredients corresponding to different classification parameters; Monitor the temperature parameters of the pot during cooking; The cooking process of the cooking ingredients is monitored for preventing dry burning based on the anti-dry burning curve and the temperature parameter.

2. The method according to claim 1, characterized in that The step of performing anti-dry-burning monitoring on the cooking process of the cooking ingredients based on the anti-dry-burning curve and the temperature parameter comprises: If it is detected that the temperature parameter meets the pre-configured anti-dry-burning judgment condition, a prompt message is generated and the current cooking process is stopped; Among them, the anti-dry burning judgment condition includes that the temperature parameter satisfies the rising trend corresponding to the anti-dry burning curve, and the temperature parameter is higher than the reference cooking temperature corresponding to the anti-dry burning curve, and the difference between the temperature parameter and the reference cooking temperature is greater than the preset anti-dry burning judgment temperature threshold.

3. The method according to claim 2, characterized in that The step of searching for the anti-dry-burning curve corresponding to the cooking ingredient based on the classification parameter comprises: The anti-dry-burn curve and the anti-dry-burn judgment temperature threshold corresponding to the classification parameter are searched in a pre-configured classification parameter table; wherein the classification parameter table records the classification parameters belonging to multiple cooking ingredients, as well as the anti-dry-burn curve and the anti-dry-burn judgment temperature threshold corresponding to each classification parameter.

4. The method according to claim 1, characterized in that: The steps of monitoring the temperature parameters of the pot during the cooking process include: Monitoring the temperature parameters of the pot during the cooking process by using a pre-configured temperature sensor; Wherein, the temperature sensor is arranged at a position corresponding to the stove of the kitchen appliance, and the temperature sensor passes through the burner of the stove to collect the temperature corresponding to the bottom of the pot; The temperature corresponding to the bottom of the cookware is determined as the temperature parameter corresponding to the cookware.

5. The method according to claim 1, characterized in that The step of monitoring the temperature parameters of the pot during the cooking process also includes: During the cooking process, continuously monitoring the average temperature of the cookware in each preset time period, and determining the average temperature of each preset time period as the temperature parameter corresponding to the cookware; The average temperature of each preset time period is an average value calculated from the temperature values ​​corresponding to the plurality of cookware collected at preset time intervals within the preset time period.

6. The method according to claim 2, characterized in that The method further comprises: generating an actual temperature curve based on the temperature parameters; Monitor the difference between the actual temperature curve and the anti-dry burning curve at the same time point; If the difference is greater than the anti-dry-boiling determination temperature threshold, it is determined that the difference between the temperature parameter and the reference cooking temperature is greater than the preset anti-dry-boiling determination temperature threshold.

7. The method according to claim 2, characterized in that The method further comprises: generating an actual temperature curve based on the temperature parameters; Monitoring the slope change of the actual temperature curve; If the slope change of the actual temperature curve is greater than the slope change of the anti-dry-burning curve, and the difference in the slope changes is greater than a preset threshold, it is determined that the difference between the temperature parameter and the reference cooking temperature is greater than the preset anti-dry-burning judgment temperature threshold.

8. A control device for preventing dry burning, characterized in that: Applied to kitchen appliances, the device comprises: A determination module, used to respond to the activation of the anti-dry-burning function and determine the classification parameter to which the current cooking ingredients belong; A search module, used to search for the anti-dry-burning curve corresponding to the cooking ingredients based on the classification parameters; wherein the anti-dry-burning curve is a curve of the change of the temperature parameter of the cookware over time during the cooking process of the cooking ingredients corresponding to different classification parameters; The first monitoring module is used to monitor the temperature parameters of the pot during the cooking process; The second monitoring module is used to perform anti-dry-burning monitoring on the cooking process of the cooking ingredients based on the anti-dry-burning curve and the temperature parameter.

9. A kitchen appliance, characterized in that: The controller of the kitchen appliance is equipped with the anti-dry-burn control device of claim 8 to execute the anti-dry-burn control method of any one of claims 1 to 7; Wherein, a temperature sensor is arranged at a position corresponding to the stove of the kitchen appliance, and the temperature sensor passes through the burner of the stove to collect the temperature corresponding to the bottom of the pot.

10. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores a computer program, and when the computer program is executed by a processor, the steps of the method described in any one of claims 1 to 7 are executed.

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