Humidity detection method and device for cooking equipment

Abstract

The invention provides a humidity detection method and device for cooking equipment, and the method comprises the steps: determining the boiling point temperature of water of the cooking equipment when the current working state of the cooking equipment is a pure steaming mode; according to the first preset relation and the second preset relation, the boiling point temperature and the standard atmospheric pressure are subjected to pressure analysis, and the current air pressure is obtained; performing saturated vapor pressure analysis on the boiling point temperature according to a saturated vapor pressure model to obtain current saturated vapor pressure; obtaining the current oxygen concentration in the cooking equipment, and determining the current steam partial pressure according to the current oxygen concentration and the current pressure; and performing humidity analysis on the current steam partial pressure and the current saturated steam pressure to obtain the current humidity in the cooking equipment. According to the method, when the water vapor partial pressure is calculated, the change value of the atmospheric pressure is compensated by obtaining the current pressure, so that the detection accuracy is improved, the method is not limited by the cavity temperature of the cooking equipment, and the method has the advantages of high sensitivity, wide application range and the like.

Description

Technical Field

[0001] The present application relates to the field of cooking appliances, and particularly to a humidity detection method and device for a cooking appliance. Background Art

[0002] During the cooking process of cooking appliances such as steam ovens and steam - baking ovens, the humidity inside the cavity will affect the taste of food. In order to control the humidity, it is necessary to first achieve the accuracy of humidity detection inside the cavity, so as to control the humidity according to the humidity detection result to achieve a better cooking effect.

[0003] In the prior art, temperature detection is generally achieved through a humidity - sensitive sensor. However, the temperature resistance of the humidity - sensitive sensor generally does not exceed 150 degrees Celsius, while the maximum temperature inside the cavity of a steam - baking oven can reach 250 degrees Celsius. The prior art cannot meet the application requirements. Summary of the Invention

[0004] In order to solve the above - mentioned technical problems, the present application proposes a humidity detection method and device for a cooking appliance.

[0005] On the one hand, an embodiment of the present application provides a humidity detection method for a cooking appliance, and the method includes:

[0006] When the current working state of the cooking appliance is the pure - steam mode, determining the boiling - point temperature of the water in the cooking appliance; the pure - steam mode is the mode when using pure steam for heating;

[0007] According to a first preset relationship and a second preset relationship, performing pressure analysis on the boiling - point temperature and the standard atmospheric pressure to obtain the current atmospheric pressure; the first preset relationship represents the relationship between the altitude and the boiling - point temperature; the second preset relationship represents the relationship between the altitude and the atmospheric pressure;

[0008] According to the saturated vapor pressure model, performing saturated vapor pressure analysis on the boiling - point temperature to obtain the current saturated vapor pressure; the saturated vapor pressure model is constructed based on the relationship between the temperature of water and the saturated vapor pressure;

[0009] Obtaining the current oxygen concentration inside the cooking appliance, and determining the current water vapor partial pressure according to the current oxygen concentration and the current pressure;

[0010] Performing humidity analysis on the current water vapor partial pressure and the current saturated vapor pressure to obtain the current humidity inside the cooking appliance.

[0011] Further, when the current working state of the cooking appliance is the pure - steam mode, determining the boiling - point temperature of the water in the cooking appliance includes:

[0012] When the current working state of the cooking device is the pure steaming mode, sliding window sampling is adopted, with the first preset duration as the sampling interval, to obtain the real-time water temperature inside the cooking device, and the real-time water temperature is stored in a temperature array until the real-time water temperature is greater than the first preset temperature, obtaining a temperature array including multiple real-time water temperatures;

[0013] Take the last real-time water temperature in the temperature array as the current temperature;

[0014] Determine the temperature range corresponding to the current temperature;

[0015] According to the current temperature and the temperature range corresponding to the current temperature, perform screening processing on the temperature array to determine the associated temperature corresponding to the current temperature; the difference between the sampling time of the associated temperature and the sampling time of the current temperature satisfies a preset condition; the associated temperature includes at least two current real-time water temperatures;

[0016] Perform range analysis on the current temperature and the associated temperature to obtain a temperature range difference value;

[0017] When the temperature range difference value is less than or equal to a preset threshold, determine the current temperature as the boiling point temperature.

[0018] Further, the step of when the current working state of the cooking device is the pure steaming mode, adopting sliding window sampling, with the first preset duration as the sampling interval, obtaining the real-time water temperature inside the cooking device, and storing the real-time water temperature in a temperature array until the real-time water temperature is greater than the first preset temperature, obtaining a temperature array including multiple real-time water temperatures, includes:

[0019] When the current working state of the cooking device is the pure steaming mode, when the sampling duration meets the first preset duration, obtain the current real-time water temperature and store it in the temperature array;

[0020] Compare the current real-time water temperature with the first preset temperature to obtain a current first comparison result;

[0021] When the current first comparison result indicates that the current real-time water temperature is less than or equal to the first preset temperature, obtain a new real-time water temperature again, and re-take the new real-time water temperature as the current real-time water temperature and store it in the temperature array;

[0022] Repeat the operation of comparing the current real-time water temperature with the first preset temperature to obtain the current first comparison result until the current first comparison result indicates that the current real-time water temperature is greater than the first preset temperature, obtaining the temperature array.

[0023] Further, determining the temperature range corresponding to the current temperature includes:

[0024] When the current temperature is greater than or equal to the first preset temperature and less than the second preset temperature, determining the temperature range corresponding to the current temperature as the first temperature range;

[0025] When the current temperature is greater than or equal to the second preset temperature and less than the third preset temperature, determining the temperature range corresponding to the current temperature as the second temperature range;

[0026] When the current temperature is greater than or equal to the third preset temperature, determining the temperature range corresponding to the current temperature as the third temperature range;

[0027] Wherein, the third preset temperature is greater than the second preset temperature; the second preset temperature is greater than the first preset temperature.

[0028] Further, according to the current temperature and the temperature range corresponding to the current temperature, performing a screening process on the temperature array to determine the associated temperature corresponding to the current temperature, including:

[0029] Determining the sampling time of the current temperature and the sampling times of each of the current real-time water temperatures in the temperature array;

[0030] According to the sampling time of the current temperature and the preset conditions, performing a screening process on the sampling times of each of the real-time water temperatures in the temperature array to determine the associated temperature corresponding to the current temperature.

[0031] Further, the method further includes:

[0032] When the temperature extreme difference is greater than the preset threshold, determining the current temperature as a non-boiling point temperature, and repeating the operations of when the current working state of the cooking device is the pure steaming mode, sampling using a sliding window with a first preset duration as the sampling interval to obtain the real-time water temperature in the cooking device, until performing a range analysis on the current temperature and the associated temperature to obtain a temperature extreme difference, until the temperature extreme difference is less than or equal to the preset threshold, and determining the current temperature as the boiling point temperature.

[0033] Further, before performing a saturated vapor pressure analysis on the boiling point temperature according to the saturated vapor pressure model to obtain the current saturated vapor pressure, the method further includes:

[0034] Obtaining a correspondence table of the temperature of water and the saturated water vapor pressure;

[0035] Performing a fitting process on the correspondence table to obtain the saturated vapor pressure model.

[0036] Further, the obtaining of the current oxygen concentration inside the cooking device and the determination of the current water vapor partial pressure according to the current oxygen concentration and the current pressure include:

[0037] Obtaining the analog-to-digital conversion value of the oxygen sensor;

[0038] Based on the oxygen concentration determination model, analyzing the analog-to-digital conversion value to obtain the current oxygen concentration; the oxygen concentration determination model is constructed based on the historical analog-to-digital conversion values and the historical oxygen concentrations;

[0039] According to Dalton's law of partial pressures, processing the current oxygen concentration, the current pressure, and the volume concentration of oxygen in the air under standard atmospheric conditions to obtain the current water vapor partial pressure.

[0040] Further, the performing of pressure analysis on the boiling point temperature and the standard atmospheric pressure according to the first preset relationship and the second preset relationship to obtain the current atmospheric pressure includes:

[0041] Determining the difference between the boiling point temperature and the boiling point temperature under the standard atmospheric pressure;

[0042] According to the first preset relationship and the second preset relationship, performing pressure analysis on the difference to obtain a pressure difference;

[0043] Performing a difference operation on the pressure difference and the standard atmospheric pressure to obtain the current atmospheric pressure.

[0044] On the other hand, an embodiment of the present application further provides a humidity detection device for a cooking device, and the device includes:

[0045] A boiling point temperature determination module, configured to determine the boiling point temperature of the water of the cooking device when the current working state of the cooking device is the pure steam mode; the pure steam mode is the mode when pure steam is used for heating;

[0046] A current atmospheric pressure obtaining module, configured to perform pressure analysis on the boiling point temperature and the standard atmospheric pressure according to the first preset relationship and the second preset relationship to obtain the current atmospheric pressure; the first preset relationship represents the relationship between the altitude and the boiling point temperature; the second preset relationship represents the relationship between the altitude and the atmospheric pressure;

[0047] A current saturated vapor pressure obtaining module, configured to perform saturated vapor pressure analysis on the boiling point temperature according to the saturated vapor pressure model to obtain the current saturated vapor pressure; the saturated vapor pressure model is constructed based on the relationship between the temperature of water and the saturated vapor pressure;

[0048] A current water vapor partial pressure determination module, configured to obtain the current oxygen concentration inside the cooking device, and determine the current water vapor partial pressure according to the current oxygen concentration and the current pressure;

[0049] A humidity determination module, configured to perform humidity analysis on the current water vapor partial pressure and the current saturated vapor pressure to obtain the current humidity inside the cooking device.

[0050] Further, the boiling point temperature determination module further includes:

[0051] A temperature array acquisition unit, configured to, when the current working state of the cooking device is the pure steaming mode, perform sliding window sampling, use a first preset duration as the sampling interval, acquire the real-time water temperature inside the cooking device, and store the real-time water temperature in a temperature array until the real-time water temperature is greater than a first preset temperature, to obtain a temperature array including a plurality of the real-time water temperatures;

[0052] A current temperature determination unit, configured to use the last real-time water temperature in the temperature array as the current temperature;

[0053] A temperature range determination unit, configured to determine the temperature range corresponding to the current temperature;

[0054] An associated temperature determination unit, configured to perform screening processing on the temperature array according to the current temperature and the temperature range corresponding to the current temperature, to determine the associated temperature corresponding to the current temperature; the difference between the sampling time of the associated temperature and the sampling time of the current temperature satisfies a preset condition; the associated temperature includes at least two of the current real-time water temperatures;

[0055] A temperature range difference determination unit, configured to perform range difference analysis on the current temperature and the associated temperature to obtain a temperature range difference value;

[0056] A boiling point temperature determination unit, configured to, when the temperature range difference value is less than or equal to a preset threshold, determine the current temperature as the boiling point temperature.

[0057] Further, the temperature array acquisition unit includes:

[0058] A current real-time water temperature acquisition unit, configured to, when the current working state of the cooking device is the pure steaming mode, when the sampling duration satisfies the first preset duration, acquire the current real-time water temperature and store it in the temperature array;

[0059] A first comparison unit, configured to compare the current real-time water temperature with the first preset temperature to obtain a current first comparison result;

[0060] The current first comparison result analysis unit is used to, when the current first comparison result indicates that the current real-time water temperature is less than or equal to the first preset temperature, re-obtain a new real-time water temperature and re-store the new real-time water temperature as the current real-time water temperature into the temperature array;

[0061] The first repetition unit is used to repeat the operation of comparing the current real-time water temperature with the first preset temperature to obtain the current first comparison result until the current first comparison result indicates that the current real-time water temperature is greater than the first preset temperature, so as to obtain the temperature array.

[0062] Further, the temperature range determination unit includes:

[0063] The first temperature range determination unit is used to, when the current temperature is greater than or equal to the first preset temperature and less than the second preset temperature, determine that the temperature range corresponding to the current temperature is the first temperature range;

[0064] The second temperature range determination unit is used to, when the current temperature is greater than or equal to the second preset temperature and less than the third preset temperature, determine that the temperature range corresponding to the current temperature is the second temperature range;

[0065] The third temperature range determination unit is used to, when the current temperature is greater than or equal to the third preset temperature, determine that the temperature range corresponding to the current temperature is the third temperature range;

[0066] Wherein, the third preset temperature is greater than the second preset temperature; the second preset temperature is greater than the first preset temperature.

[0067] Further, the associated temperature determination unit includes:

[0068] The sampling time acquisition unit is used to determine the sampling time of the current temperature and the sampling time of each of the current real-time water temperatures in the temperature array;

[0069] The associated temperature determination unit corresponding to the current temperature is used to screen and process the sampling times of each of the real-time water temperatures in the temperature array according to the sampling time of the current temperature and the preset conditions, so as to determine the associated temperature corresponding to the current temperature.

[0070] Further, when the temperature range difference is greater than the preset threshold, the boiling point temperature determination unit is further configured to determine the current temperature as a non-boiling point temperature, and repeat the operations of when the current working state of the cooking device is the pure steaming mode, sampling by using a sliding window with a first preset duration as the sampling interval to obtain the real-time water temperature in the cooking device, and performing range analysis on the current temperature and the associated temperature to obtain the temperature range difference until the temperature range difference is less than or equal to the preset threshold, and then determining the current temperature as the boiling point temperature.

[0071] Further, the device further includes a saturated steam model construction unit, configured to obtain a correspondence table between the temperature of the water and the saturated water vapor pressure; and perform a fitting process on the correspondence table to obtain the saturated steam pressure model.

[0072] Further, the current water vapor partial pressure determination unit includes:

[0073] An analog-to-digital conversion value acquisition unit, configured to obtain the analog-to-digital conversion value of the oxygen sensor;

[0074] A current oxygen concentration determination unit, configured to analyze the analog-to-digital conversion value based on an oxygen concentration determination model to obtain the current oxygen concentration; the oxygen concentration determination model is constructed based on the historical analog-to-digital conversion values and the historical oxygen concentrations;

[0075] A current water vapor partial pressure calculation unit, configured to process the current oxygen concentration, the current pressure, and the volume concentration of oxygen in the air under standard atmospheric conditions according to Dalton's law of partial pressures to obtain the current water vapor partial pressure.

[0076] Further, the current air pressure determination unit includes:

[0077] A difference determination unit, configured to determine the difference between the boiling point temperature and the boiling point temperature under standard atmospheric pressure;

[0078] A pressure difference determination unit, configured to perform pressure analysis on the difference according to the first preset relationship and the second preset relationship to obtain a pressure difference;

[0079] A current air pressure calculation unit, configured to perform a difference process on the pressure difference and the standard atmospheric pressure to obtain the current air pressure.

[0080] On the other hand, an embodiment of the present application further provides an electronic device, which includes a processor and a memory. At least one instruction or at least one program segment is stored in the memory, and the at least one instruction or at least one program segment is loaded and executed by the processor to implement the humidity detection method of the cooking device as described above.

[0081] On the other hand, an embodiment of the present application further provides a computer-readable storage medium. At least one instruction or at least one segment of program is stored in the computer-readable storage medium, and the at least one instruction or at least one segment of program is loaded and executed by a processor to implement the humidity detection method of the cooking device as described above.

[0082] On the other hand, an embodiment of the present application further provides a computer program product. When the computer program is executed by a processor, it implements the humidity detection method of the cooking device as described above.

[0083] On the other hand, an embodiment of the present application further provides a cooking device. The cooking device uses the humidity detection method of the cooking device as described above for humidity detection.

[0084] The present application provides a humidity detection method, device and cooking device for a cooking device. The humidity detection method includes: when the current working state of the cooking device is the pure steaming mode, determining the boiling point temperature of the water in the cooking device; performing pressure analysis on the boiling point temperature and the standard atmospheric pressure according to a first preset relationship and a second preset relationship to obtain the current air pressure; the first preset relationship represents the relationship between the altitude and the boiling point temperature; the second preset relationship represents the relationship between the altitude and the air pressure; performing saturated vapor pressure analysis on the boiling point temperature according to the saturated vapor pressure model to obtain the current saturated vapor pressure; obtaining the current oxygen concentration inside the cooking device, and determining the current water vapor partial pressure according to the current oxygen concentration and the current pressure; performing humidity analysis on the current water vapor partial pressure and the current saturated vapor pressure to obtain the current humidity inside the cooking device. The above method not only compensates for the change value of the atmospheric pressure by obtaining the current pressure when calculating the water vapor partial pressure, thereby improving the detection accuracy, but also the above detection method is not limited by the cavity temperature of the cooking device, and has the advantages of high sensitivity and wide application range. Description of the Drawings

[0085] In order to more clearly illustrate the technical solutions and advantages in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present application. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0086] Figure 1 It is a schematic flowchart of a humidity detection method for a cooking device provided by an embodiment of the present application.

[0087] Figure 2 It is a schematic flowchart of a method for determining the boiling point temperature provided by an embodiment of the present application.

[0088] Figure 3It is a schematic flow chart of a method for obtaining a temperature array provided by an embodiment of the present application.

[0089] Figure 4 It is a schematic flow chart of a method for obtaining a related temperature provided by an embodiment of the present application.

[0090] Figure 5 It is a schematic flow chart of a method for obtaining a saturated vapor pressure model provided by an embodiment of the present application.

[0091] Figure 6 It is a schematic flow chart of a method for obtaining a current air pressure provided by an embodiment of the present application.

[0092] Figure 7 It is a schematic flow chart of a method for obtaining a current partial pressure of water vapor provided by an embodiment of the present application.

[0093] Figure 8 It is a schematic flow chart of a method for determining a boiling point temperature provided by an embodiment of the present application.

[0094] Figure 9 It is a schematic flow chart of a method for judging a boiling point temperature provided by an embodiment of the present application.

[0095] Figure 10 It is a schematic flow chart of another method for judging a boiling point temperature provided by an embodiment of the present application.

[0096] Figure 11 It is a schematic structural diagram of a humidity detection device of a cooking device provided by an embodiment of the present application.

[0097] Figure 12 It is a schematic structural diagram of a server of a humidity detection method of a cooking device provided by an embodiment of this specification. Detailed implementation manners

[0098] Next, the technical solutions in the embodiments of the present application will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present application without creative efforts shall fall within the protection scope of the present application.

[0099] It should be noted that the terms "first", "second", etc. in the description, claims and the above-mentioned drawings of the embodiments of the present application are used to distinguish similar objects, and do not necessarily describe a specific order or sequence. It should be understood that the data used in this way can be interchanged under appropriate circumstances, so that the embodiments of the embodiments of the present application described here can be implemented in an order other than those illustrated or described here. Thus, features defined with "first", "second" may explicitly or implicitly include one or more of such features. In the description of this embodiment, unless otherwise specified, the meaning of "a plurality" is two or more. In addition, the terms "comprising" and "having" and any variations thereof are intended to cover non-exclusive inclusion. For example, a process, method, system, product or server comprising a series of steps or units does not necessarily limit to those steps or units clearly listed, but may include other steps or units not clearly listed or inherent to these processes, methods, products or devices.

[0100] Please refer to Figure 1 , Figure 1 which is a schematic flow chart of a humidity detection method for a cooking device provided by an embodiment of the present application. This specification provides the method operation steps as described in the embodiment or flow chart, but based on routine or non-creative labor, it may include more or fewer operation steps. The step order listed in the embodiment is only one way among the execution orders of numerous steps, and does not represent the only execution order. When actually executed in a system or a fourth server product, it can be executed in the order shown in the embodiment or the drawings or in parallel (for example, in an environment of parallel processors or multi-threaded processing). Specifically, as Figure 1 shown, the method may include:

[0101] S10: When the current working state of the cooking device is the pure steaming mode, determine the boiling point temperature of the water in the cooking device; the pure steaming mode is the mode when using pure steam for heating.

[0102] In the embodiments of the present application, the cooking device may be a device specifically using pure steam for cooking, including but not limited to a steam box, a steam oven, etc., and a temperature sensor and an oxygen sensor are provided inside the cavity of the cooking device. The pure steaming mode refers to a cooking method of steaming food by generating pure steam. This mode only uses steam as the heat source and does not involve other heating methods (such as baking or microwave).

[0103] Specifically, when the working state of the cooking device is the pure steaming mode and the cooking device is in a preset stage or a preheating mode, at this time, the real-time water temperature in the cavity of the cooking device is in an increasing state. By detecting the change rule of the real-time water temperature, it can be determined whether the boiling point is reached and the corresponding boiling point temperature T 沸点 .

[0104] S30: Analyze the pressure of the boiling point temperature and the standard atmospheric pressure according to the first preset relationship and the second preset relationship to obtain the current air pressure; the first preset relationship represents the relationship between the altitude and the boiling point temperature; the second preset relationship represents the relationship between the altitude and the air pressure.

[0105] In the embodiments of the present application, the altitude where the cooking device is currently located cannot be determined, so the altitude cannot be directly obtained to determine the current air pressure. However, at low altitudes, because there is a corresponding relationship between the change in altitude and the change in the boiling point temperature of water, and there is also a corresponding relationship between the change in altitude and the change in atmospheric pressure. Therefore, obtain the relationship between the altitude and the boiling point temperature and store it in the cooking device as the first preset temperature, and obtain the relationship between the altitude and the atmospheric pressure and store it in the cooking device as the second preset relationship.

[0106] When it is determined that the water temperature in the cooking device reaches the boiling point temperature, analyze the boiling point temperature according to the first preset relationship and the second preset relationship, and the current air pressure at the current altitude where the cooking device is located can be obtained.

[0107] Optionally, the method of the embodiments of the present application is applicable to an altitude ≤ 3000 m.

[0108] S50: Analyze the saturated vapor pressure of the boiling point temperature according to the saturated vapor pressure model to obtain the current saturated vapor pressure; the saturated vapor pressure model is constructed based on the relationship between the temperature of water and the saturated vapor pressure.

[0109] In the embodiments of the present application, the saturated water vapor pressure refers to the water vapor pressure when the gas phase and the liquid phase of water reach dynamic equilibrium under closed conditions, and can also be interpreted as the maximum partial pressure when the water vapor reaches the saturated state at a given temperature. As the temperature increases, the thermal motion of water molecules intensifies, and more water molecules can evaporate from the liquid phase to the gas phase. Therefore, the saturated water vapor pressure also increases accordingly. Therefore, the temperature of water and its corresponding saturated vapor pressure are related, so a saturated vapor pressure model is constructed according to the temperature of water and its corresponding saturated vapor pressure.

[0110] When it is determined that the water temperature inside the cavity of the cooking device reaches the boiling point temperature, because the inside of the cavity of the cooking device meets the requirements of the closed condition, the saturated vapor pressure of the boiling point temperature can be analyzed according to the saturated vapor pressure model to obtain the current saturated vapor pressure of the water in the cavity, and the current saturated vapor pressure is also the maximum water vapor pressure.

[0111] S70: Obtain the current oxygen concentration inside the cooking device, and determine the current water vapor partial pressure according to the current oxygen concentration and the current pressure.

[0112] In the embodiments of the present application, the current oxygen concentration can be directly obtained according to an oxygen sensor. The current water vapor partial pressure refers to the pressure of water vapor in the air under the current environment. The current environment includes the current temperature, the current pressure, and the current relative humidity, etc.

[0113] Specifically, the volume fraction of oxygen in dry air is fixed, about 20.95%, so the current water vapor partial pressure can be calculated based on the current oxygen concentration and the current pressure.

[0114] In the present application, the current pressure is obtained for relative humidity calculation, rather than directly using the standard atmospheric pressure for humidity calculation, which can compensate for the difference in atmospheric pressure caused by different altitudes, thereby compensating for the change value of the atmospheric pressure and improving the accuracy of humidity detection.

[0115] S90: Perform humidity analysis on the current water vapor partial pressure and the current saturated vapor pressure to obtain the current humidity inside the cooking device.

[0116] In the embodiments of the present application, the current humidity refers to the relative humidity inside the cavity of the cooking device under the current environment. Specifically, the ratio of the current water vapor partial pressure to the current saturated vapor pressure is the current humidity, and the expression is as follows:

[0117]

[0118] In the formula, is the current humidity, WVP is the current water vapor partial pressure, and WVP max is the current saturated vapor pressure.

[0119] In the embodiments of the present application, by pre - establishing a first preset relationship and a second preset relationship in the cooking device, when it is determined that the cooking device reaches the boiling point temperature in the pure steaming mode, the boiling point temperature can be analyzed according to the first preset relationship and the second preset relationship to obtain the current pressure; and the current saturated vapor pressure can be calculated according to the boiling point temperature; further, the current water vapor partial pressure can be determined through the current pressure and the obtained current oxygen concentration, so that the current humidity is obtained based on the current water vapor partial pressure and the current saturated vapor pressure. The above - mentioned method not only compensates for the change value of the atmospheric pressure by obtaining the current pressure when calculating the water vapor partial pressure, thereby improving the detection accuracy, but also the above - mentioned detection method is not limited by the cavity temperature of the cooking device, and has the advantages of high sensitivity and wide application range. Further, the above - mentioned detection method can complete the detection of humidity only by using a temperature sensor and an oxygen sensor, without additionally adding a humidity - sensitive sensor, reducing the cost of humidity detection.

[0120] As an optional implementation manner, such as Figure 2As described above, in the above step S10, when the current working state of the cooking device is the pure steaming mode, determining the boiling point temperature of the water in the cooking device includes:

[0121] S101: When the current working state of the cooking device is the pure steaming mode, perform sliding window sampling, with the first preset duration as the sampling interval, obtain the real-time water temperature inside the cooking device, and store the real-time water temperature in a temperature array until the real-time water temperature is greater than the first preset temperature, obtaining a temperature array including multiple real-time water temperatures.

[0122] In the embodiment of the present application, the real-time temperature is collected by the method of sliding window sampling. Sliding window sampling is a data processing technology used to extract subsequences of a fixed length from continuous time series data. Its core steps include: (1) determining the window size: the choice of window size depends on the specific task and data characteristics. For example, in the field of fault diagnosis, the window length should at least include one rotation period; (2) setting the sliding step: the sliding step determines the distance that the window moves each time. The smaller the step, the more overlapping there is between the windows and the denser the sampling; (3) generating subsequences: starting from the starting position of the data, move the window in sequence and extract subsequences until the entire data is covered.

[0123] Specifically, the sampling interval in the embodiment of the present application, that is, the first preset duration, is determined based on the principle that the temperature inside the cavity of the cooking device will not change suddenly within this time range. Optionally, the first preset duration is 0.5 - 1 s. Considering cost and efficiency, it is preferably 1 s. Under normal circumstances, the temperature inside the cavity of the cooking device will not change suddenly within 1 s.

[0124] An array is a basic data structure used to store a collection of elements of the same type. Each element in the array has a unique index (usually starting from 0), and elements in the array can be quickly accessed or modified through the index. And the temperature array is an array that stores temperature values, where each element represents a temperature measurement value. Using the temperature array to store multiple real-time temperature values has the advantages of fast access speed, continuous memory, and simplicity and ease of use. In the embodiment of the present application, the temperature array is represented by temp[x], where x represents the index value corresponding to the obtained real-time temperature or the acquisition time. For example, temp

[60] represents the sixtieth real-time temperature obtained, or the acquisition time of this real-time temperature is 60 s away from now (the present), that is, the temperature obtained in the 60th second in the past.

[0125] The first preset temperature represents the temperature threshold at which food can be cooked to maturity in the pure steaming mode. Optionally, the range of the first preset temperature is 80 - 90 °C, and preferably, the first preset temperature is 88 °C.

[0126] As an alternative embodiment, as Figure 3 described above, in the above step S101, when the current working state of the cooking device is the pure steaming mode, sliding window sampling is adopted, with the first preset duration as the sampling interval, to obtain the real-time water temperature in the cooking device, and the real-time water temperature is stored in the temperature array until the real-time water temperature is greater than the first preset temperature, obtaining a temperature array including a plurality of the real-time water temperatures, including:

[0127] S1011: When the current working state of the cooking device is the pure steaming mode, when the sampling duration meets the first preset duration, obtain the current real-time water temperature and store it in the temperature array.

[0128] In the embodiment of the present application, when the cooking device is in the pure steaming mode and in the preheating stage, when the sampling time meets the first preset duration, obtain the current real-time temperature from the temperature sensor and store it in the temperature array.

[0129] Optionally, whether the sampling time meets the first preset duration can be judged according to the counter set in the cooking device.

[0130] S1013: Compare the current real-time water temperature with the first preset temperature to obtain a current first comparison result.

[0131] S1015: When the current first comparison result indicates that the current real-time water temperature is less than or equal to the first preset temperature, obtain a new real-time water temperature again, and use the new real-time water temperature as the current real-time water temperature again and store it in the temperature array.

[0132] In the embodiment of the present application, when the current real-time temperature is less than or equal to the first preset temperature, do not enter the boiling point temperature judgment process, obtain a new real-time water temperature again, and use the new real-time water temperature as the current real-time water temperature again and store it in the temperature array. The temperature sorting method in the temperature array is based on the acquisition time, with the later acquired time arranged in the front and the earlier acquired time arranged in the back. Specifically, when a new real-time temperature is acquired, the current real-time temperature acquired in the previous second moves one position backward in the temperature array, that is, the index value is incremented by 1.

[0133] S1017: Repeat the operation of comparing the current real-time water temperature with the first preset temperature to obtain a current first comparison result until the current first comparison result indicates that the current real-time water temperature is greater than the first preset temperature, obtaining the temperature array.

[0134] In the embodiments of the present application, after obtaining a new real-time temperature, the new real-time temperature is continuously used as the current real-time temperature to be compared with the first preset temperature, and this process continues until the current real-time temperature is greater than the first preset temperature, then the boiling point determination process is entered.

[0135] In the embodiments of the present application, the real-time temperature inside the cooking device is obtained by using the sliding window sampling method and stored in the temperature array, and the real-time temperature is judged, thereby realizing the judgment of whether to enter the boiling point temperature determination process. Using this method to determine whether to enter the boiling point determination process avoids judging each real-time temperature, improves the determination efficiency of the boiling point temperature, reduces the waste of computing resources in the cooking device, and thus is beneficial to improving the accuracy of humidity detection.

[0136] S102: Take the last real-time water temperature in the temperature array as the current temperature;

[0137] S103: Determine the temperature range corresponding to the current temperature.

[0138] In the embodiments of the present application, when it is determined that the current real-time temperature is greater than the first preset temperature, the boiling point determination process is entered, and the last real-time temperature in the temperature array is used as the current temperature.

[0139] In order to reduce the size of the sliding window for boiling point temperature determination, that is, to reduce the amount of temperature data selected from the temperature array, according to the magnitude of the current temperature, the current temperature can be mapped to different temperature ranges. The temperature ranges at least include a first temperature range, a second temperature range, and a third temperature range. Specifically, there are no overlapping temperatures between the respective temperature ranges.

[0140] As an optional implementation manner, in the cooking device, a second preset temperature and a third preset temperature are also pre-set, where the third preset temperature is greater than the second preset temperature; the second preset temperature is greater than the first preset temperature; as Figure 5 shown, in the above step S103, the determination of the temperature range corresponding to the current temperature includes:

[0141] When the current temperature is greater than or equal to the first preset temperature and less than the second preset temperature, determine that the temperature range corresponding to the current temperature is the first temperature range;

[0142] When the current temperature is greater than or equal to the second preset temperature and less than the third preset temperature, determine that the temperature range corresponding to the current temperature is the second temperature range;

[0143] When the current temperature is greater than or equal to the third preset temperature, determine that the temperature range corresponding to the current temperature is the third temperature range.

[0144] In the embodiment of the present application, the first temperature range is set to be greater than or equal to the first preset temperature and less than the second preset temperature; the second temperature range is greater than or equal to the second preset temperature and less than the third preset temperature; the third temperature range is greater than or equal to the third preset temperature, and the third preset temperature is greater than the second preset temperature; the second preset temperature is greater than the first preset temperature. Since the lower the temperature value of the current temperature, the more time is required to reach the boiling point. Therefore, mapping the current temperature value to different temperature ranges is beneficial to narrowing the range of the sliding window when screening the temperature array subsequently, thereby improving the efficiency of determining the boiling point temperature and further improving the efficiency of humidity detection.

[0145] S104: According to the current temperature and the temperature range corresponding to the current temperature, screen the temperature array to determine the associated temperature corresponding to the current temperature; the difference between the sampling time of the associated temperature and the sampling time of the current temperature meets a preset condition; the associated temperature includes at least two of the current real-time water temperatures.

[0146] In the embodiment of the present application, the method for determining the associated temperature is as follows: First, according to the temperature range corresponding to the current temperature, determine the corresponding preset condition. Different temperature ranges corresponding to the current temperature have different corresponding preset conditions. Then, according to the preset condition, screen at least two associated temperatures corresponding to the current temperature from the temperature array.

[0147] The reason why the associated temperature includes at least two of the current real-time water temperatures is to determine that the water temperature in the cooking device is in a heating state.

[0148] The preset condition is adjusted according to the temperature range corresponding to the current temperature and is not a fixed range. For example, when the current temperature is in the first temperature range, the temperature values in the first temperature range may be relatively small, indicating that the current temperature value is small, so the range of the preset condition is larger. When the current temperature is in the third temperature range, it means that the current temperature value is large and close to the standard boiling point temperature (100 °C) under standard atmospheric pressure, so it means that the boiling point is about to be reached, and the range of the preset condition is smaller. Secondly, the preset condition includes at least two preset time differences, namely the first preset time difference and the second preset time difference. Different temperature ranges corresponding to the current temperature result in different first preset time differences and second preset time differences.

[0149] Optionally, the first preset time difference is greater than the first preset time difference, and the second preset time difference is twice the first preset time difference.

[0150] Optionally, the preset conditions may further include three preset time differences, a first preset time difference, a second preset time difference, and a third preset time difference, and the first preset time difference - the second preset time difference = the second preset time difference - the third preset time difference. The first preset time difference is greater than the second preset time difference, and the second preset time difference is greater than the third preset time difference.

[0151] As an alternative implementation, as Figure 4 shown, the step of screening the temperature array according to the current temperature and the temperature range corresponding to the current temperature to determine the associated temperature corresponding to the current temperature includes:

[0152] S1041: Determine the sampling time of the current temperature and the sampling time of each real-time water temperature in the temperature array.

[0153] In the embodiment of the present application, the purpose of this step is to determine the sampling time of each current real-time temperature in the temperature array, that is, to determine the index value of each current real-time temperature in the temperature array.

[0154] Optionally, the current real-time temperature is default represented by temp[0].

[0155] S1043: According to the sampling time of the current temperature and the preset conditions, screen and process the sampling time of each real-time water temperature in the temperature array to determine the associated temperature corresponding to the current temperature.

[0156] In the embodiment of the present application, the temperature value whose difference from the sampling time of the current temperature in the temperature array meets the preset conditions is the associated temperature.

[0157] Illustrated with a specific embodiment, when the current temperature corresponds to the third temperature range, the preset condition is: screen out the current real-time temperatures with a sampling time difference of 30s and a difference of 15s from the sampling time of the current temperature from the temperature array, that is, temp

[30] and temp

[15] . That is, among the two preset time differences in the preset conditions, one is 15s and the other is 30s.

[0158] In the implementation of the present application, through the preset conditions and the sampling time of each current real-time temperature, the associated temperature for boiling point determination can be screened out from the temperature array. Only selecting some temperature values for subsequent boiling point temperature determination can reduce the data calculation amount, and at least selecting two can determine the change rule of the temperature, improve the accuracy of boiling point temperature determination, and thus improve the accuracy of humidity detection.

[0159] S105: Perform range analysis on the current temperature and the associated temperature to obtain the temperature range difference value;

[0160] S106: When the temperature range difference is less than or equal to a preset threshold, determine the current temperature as the boiling point temperature.

[0161] In the embodiment of the present application, range analysis is performed on the current temperature and the associated temperature to obtain a temperature range difference. When the temperature range difference is less than the preset threshold, it indicates that within the preset time difference corresponding to the preset conditions, the change value of the temperature is very small, and it can be determined that the current temperature is the boiling point temperature.

[0162] Taking a specific embodiment for analysis, the current temperature is temp[0] = 99°C, the associated temperatures are temp

[30] = 98.8°C and temp

[15] = 98.8°C, the range difference is 0.2°C, and the preset threshold is set to 0.5°C. That is, the current temperature is determined as the boiling point temperature, and it is determined that the inside of the cooking device has reached the boiling point.

[0163] Optionally, the above processes S105 and S106 can use the Judge Absolute Value function. JudgeAbsolute Value refers to the absolute value judgment function, that is, to judge the absolute value range of the input temperature value. When using the absolute value judgment function, the preset threshold can be a positive number.

[0164] Optionally, the preset threshold is any value between 0°C and 1°C.

[0165] Optionally, when it is determined that the current temperature is the boiling point temperature, by adding a boiling point flag = 1 to the current temperature, the current temperature is set as the boiling point temperature in the system of the cooking device, that is, the acquisition of the current implementation temperature can be stopped.

[0166] As an optional implementation manner, when the temperature range difference is greater than the preset threshold, determine the current temperature as a non-boiling point temperature, and repeat the operation of when the current working state of the cooking device is the pure steaming mode, using sliding window sampling, with the first preset duration as the sampling interval, to obtain the real-time water temperature inside the cooking device, until range analysis is performed on the current temperature and the associated temperature to obtain a temperature range difference, until the temperature range difference is less than or equal to the preset threshold, and determine the current temperature as the boiling point temperature.

[0167] In the embodiment of the present application, when the temperature range value is greater than the preset threshold, it indicates that the temperature change value in the cooking device is still relatively large. Therefore, the current temperature is determined as the boiling point temperature, and the boiling point standard of the current temperature is set to 0. Then, when the current working state of the cooking device is the pure steaming mode, sliding window sampling is adopted, and the real-time water temperature in the cooking device is obtained at a sampling interval of the first preset duration, until the range analysis is performed on the current temperature and the associated temperature to obtain the temperature range value, until the temperature range value is less than or equal to the preset threshold, and the current temperature is determined as the boiling point temperature.

[0168] In the embodiment of the present application, by continuously obtaining the current real-time temperature and storing the current real-time temperature in the temperature array, when the current real-time temperature is lower than the preset temperature, the boiling point determination process is entered. According to the range value between the current real-time temperature and the associated temperature corresponding to the current temperature, it is judged whether the current temperature is the boiling point temperature, and then the boiling point temperature is determined. Using this method to determine the boiling point temperature instead of directly using the boiling point temperature under standard atmospheric pressure can compensate for the change in the boiling point temperature caused by the change in altitude, improve the accuracy of humidity detection, and does not require a position sensor, reducing the cost of humidity detection.

[0169] As an alternative implementation manner, before the above step S30, as Figure 5 shown, the method further includes:

[0170] S201: Obtain the correspondence table between the temperature of the water and the saturated water vapor pressure;

[0171] S203: Perform a fitting process on the correspondence table to obtain the saturated vapor pressure model.

[0172] In the embodiment of the present application, a saturated vapor pressure model is pre-set in the cooking device, and the saturated vapor pressure model is obtained by performing a fitting process on the correspondence table between the temperature of the water and the saturated water vapor pressure. Specifically, the correspondence table between the temperature of the water and the saturated water vapor pressure is obtained from laboratory data. The obtained data is shown in the following table:

[0173] Table 1 Correspondence table between water temperature and saturated water vapor pressure

[0174]

[0175]

[0176] Secondly, the above data was fitted in the form of an exponential function and optimized using the least squares method to obtain the saturated vapor pressure model, i.e., the Magnus-Tetens formula. The Magnus-Tetens formula was obtained by fitting the experimental data of the saturated water vapor pressure (i.e., the data in Table 1). By selecting appropriate parameters, the formula can better fit the saturated water vapor pressure data in a wide temperature range (from low temperature to high temperature). Specifically, the Magnus-Tetens formula is:

[0177]

[0178] In the formula, WVP max is the current saturated vapor pressure, and T 沸点 is the boiling point temperature.

[0179] Optionally, the Buck formula can also be used as the saturated vapor pressure model:

[0180]

[0181] In the embodiments of the present application, using the saturated vapor pressure model, the current saturated vapor pressure can be directly obtained from the boiling point temperature, and then the obtained current saturated vapor pressure is used for relative humidity calculation, improving the accuracy and efficiency of humidity calculation.

[0182] As an optional implementation manner, in the above step S30, as Figure 6 shown, according to the first preset relationship and the second preset relationship, performing pressure analysis on the boiling point temperature and the standard atmospheric pressure to obtain the current air pressure includes:

[0183] S301: Determine the difference between the boiling point temperature and the boiling point temperature under the standard atmospheric pressure.

[0184] S303: According to the first preset relationship and the second preset relationship, perform pressure analysis on the difference to obtain a pressure difference;

[0185] S305: Perform a difference operation on the pressure difference and the standard atmospheric pressure to obtain the current air pressure.

[0186] In the embodiments of the present application, the difference between the boiling point temperature and the boiling point temperature under the standard atmospheric pressure, that is, the decrease value of the boiling point temperature is 100 - T 沸点 ;

[0187] The first preset relationship can be understood as: whenever the altitude rises by Am, the boiling point temperature drops by B °C; the second preset relationship can be understood as: whenever the altitude rises by Cm, the atmospheric pressure drops by D Pa; therefore, the current altitude where the cooking device is located can be obtained as Thus, the pressure difference is determined to be

[0188] Thus, the calculation formula for the current air pressure can be obtained as follows:

[0189]

[0190] In the formula, P1 is the current air pressure, P0 is the standard atmospheric pressure = 101325 Pa, and T 沸点 is the boiling point temperature.

[0191] Optionally, the second preset relationship can be that for every 300 m increase in altitude, the boiling point temperature drops by approximately 1 °C; when the altitude is less than 3000 m, the second preset relationship can be that for every 12 m increase in altitude, the atmospheric pressure drops by 1 mmHg = 133 Pa.

[0192] On the above basis, when the application scenario of the cooking device is below 3000 m, the calculation formula for the current air pressure is:

[0193]

[0194] In the embodiments of the present application, by obtaining the relationship between temperature and altitude, the relationship between atmospheric pressure and altitude, and the boiling point temperature, the current air pressure is obtained without directly obtaining the altitude, and the current air pressure is used for subsequent saturated vapor pressure calculation and water vapor partial pressure calculation, rather than directly using the change in standard atmospheric pressure, which can make the calculation results of saturated vapor pressure and water vapor partial pressure more accurate, so that the humidity detection result is accurate. Moreover, since the altitude does not need to be directly obtained, there is no need to install a position sensor, which reduces the cost.

[0195] As an optional implementation manner, in the above step S70, as Figure 7 shown, the above-mentioned obtaining the current oxygen concentration inside the cooking device and determining the current water vapor partial pressure according to the current oxygen concentration and the current pressure includes:

[0196] S701: Obtain the analog-to-digital conversion value of the oxygen sensor;

[0197] S703: Analyze the analog-to-digital conversion value based on the oxygen concentration determination model to obtain the current oxygen concentration; the oxygen concentration determination model is constructed based on the historical analog-to-digital conversion values and historical oxygen concentrations;

[0198] S705: According to Dalton's law of partial pressures, process the current oxygen concentration, the current pressure, and the volume concentration of oxygen in the air under standard atmospheric conditions to obtain the current water vapor partial pressure.

[0199] In the embodiments of the present application, the analog-to-digital conversion value, i.e., the AD1 value (which refers to the value after converting the analog signal output by the sensor into a digital signal through an analog-to-digital converter (ADC)), can be read from the oxygen sensor.

[0200] The oxygen concentration determination model is:

[0201]

[0202] Where K is a constant, is the current oxygen concentration.

[0203] In the above formula, K is a key parameter used to convert the output of the sensor (such as the AD value or voltage) into the oxygen concentration. The calibration method of the K value directly affects the accuracy and reliability of the sensor measurement. Generally, calibration is performed during the production of the cooking device, and thus a fixed value is pre-stored in the cooking device. And in the cooking device, a drift self-calibration logic is configured for calibration.

[0204] Optionally, the drift self-calibration logic can include using the oxygen concentration in the air (20.9%) as a reference and adjusting the output of the sensor through a software algorithm; and periodically exposing the sensor to the air to adjust the output of the sensor in real time. This method requires combining a software algorithm to dynamically compensate for the drift; the output of the sensor can also be compensated through a software algorithm. For example, using the historical data of the sensor and the known drift characteristics, the drift is predicted and corrected through a mathematical model.

[0205] Further, Dalton's law of partial pressures is:

[0206]

[0207] And the partial pressure of oxygen in dry air is expressed as:

[0208]

[0209] Therefore, in the presence of water vapor, the partial pressure of oxygen is expressed as:

[0210]

[0211] In the above formula, represents the partial pressure of oxygen; WVP represents the current partial pressure of water vapor, 20.95% is the volume concentration of oxygen in the air under standard atmospheric conditions, P total represents the current total pressure, P total = P1.

[0212] In the formula, P total represents the current total pressure in the cooking device cavity, P i is the partial pressure of any component in the cooking device cavity.

[0213] Since the cooking device in this application is an atmospheric pressure device, P total = P1, so that the current water vapor partial pressure can be obtained

[0214] In the embodiment of this application, the current water vapor partial pressure is calculated by the above method, which can compensate for the change in humidity partial pressure caused by the change in atmospheric pressure and improve the accuracy of humidity detection.

[0215] The following introduces step S30 with a specific embodiment:[[]]END]]

[0216] Please refer to Figure 8 . When the cooking device is in operation and in the pure steaming mode, a cooking step judgment is performed. When the cooking step is preheating, the boiling point temperature determination process is entered.

[0217] The boiling point temperature determination process is as shown in Figure 9 or Figure 10 . Taking the first preset duration of 1 s as an example, when the counter counts up to 1 s, the current real-time temperature is stored in the temperature array temp[], stored as temp[0], and it is continued to judge whether temp[0] is greater than or equal to less than the first preset temperature, and check that its boiling point flag = 0. Here, the first preset temperature is taken as 88 °C; when temp[0] is greater than 88 °C and the boiling point flag = 0, continue to the next step, and the next step is the boiling point temperature judgment process. Here, the third preset temperature is taken as 98 °C and the second preset temperature is taken as 93 °C for illustration. The current real-time temperature is recorded as the current temperature, that is, temp[0] is recorded as the current temperature.

[0218] In the boiling point temperature determination process, a step-by-step judgment process as shown in Figure 9 can be adopted, or a one-step judgment process can be adopted.

[0219] The step-by-step judgment process means first judging whether the current temperature is greater than the third preset temperature of 98°C. If it is satisfied, the temperature range corresponding to the current temperature is the third temperature range, and then multiple preset time differences in the corresponding preset conditions are obtained. Here, taking the first preset time difference as 30s and the second preset time difference as 15s as an example, the associated temperatures are obtained as temp

[30] and temp

[15] . The Judge Absolute Value function is used to judge the temperature extreme differences among temp[0], temp

[30] , and temp

[15] . If the temperature extreme difference is less than or equal to the temperature threshold (here, taking 1°C as an example), the current temperature is determined as the boiling point temperature, and the boiling point flag of the current temperature is changed from 0 to 1, ending the process, determining the boiling point, and storing the boiling point temperature in the EEPROM (Electrically Erasable Programmable Read-Only Memory). Enter step S30. If the temperature extreme difference is greater than the temperature threshold, return to the first step, re-obtain the current real-time temperature and make a judgment.

[0220] If the current temperature is less than 98°C, then judge whether it is greater than or equal to the second preset temperature of 93°C. If it is greater than 93°C, the temperature range corresponding to the current temperature is the second temperature range, and then multiple preset time differences in the corresponding preset conditions are obtained. Here, taking the first preset time difference as 40s and the second preset time difference as 20s as an example, the associated temperatures are obtained as temp

[40] and temp

[20] . The Judge Absolute Value function is used to judge the temperature extreme differences among temp[0], temp

[40] , and temp

[20] . If the temperature extreme difference is less than or equal to the temperature threshold (here, taking 1°C as an example), the current temperature is determined as the boiling point temperature, and the boiling point flag of the current temperature is changed from 0 to 1, ending the process, determining the boiling point, and storing the boiling point temperature in the EEPROM (Electrically Erasable Programmable Read-Only Memory). Enter step S30. If the temperature extreme difference is greater than the temperature threshold, return to the first step, re-obtain the current real-time temperature and make a judgment.

[0221] If the current temperature is less than 93°C, it is determined whether it is greater than or equal to the first preset temperature of 88°C. If it is greater than 88°C, the temperature range corresponding to the current temperature is the first temperature range, and then multiple preset time differences in the corresponding preset conditions are obtained. Here, taking the first preset time difference as 60s and the second preset time difference as 30s as an example, the associated temperatures are obtained as temp

[60] and temp

[30] . The Judge Absolute Value function is used to judge the temperature extreme difference between temp[0], temp

[60] and temp

[30] . If the temperature extreme difference is less than or equal to the temperature threshold (here taking 1°C as an example), the current temperature is determined as the boiling point temperature, and the boiling point flag of the current temperature is changed from 0 to 1, and the process ends. The boiling point is judged, and the boiling point temperature is stored in the EEPROM (Electrically Erasable Programmable Read-Only Memory). Go to step S30. If the temperature extreme difference is greater than the temperature threshold, return to the first step, obtain the current real-time temperature again and make a judgment.

[0222] As Figure 10 shown, when adopting a one-step judgment process, the temperature range corresponding to the current temperature can be directly determined without gradually comparing, which can improve the efficiency. In addition, other judgment principles are the same as those of the step-by-step judgment process.

[0223] It should be noted that Figures 8 - 10 in the corresponding process, if any step is not satisfied, the process will end and return to the first step.

[0224] On the other hand, the embodiment of the present application also provides a humidity detection device for a cooking device, as Figure 11 shown, the device includes:

[0225] A boiling point temperature determination module 301, configured to determine the boiling point temperature of the water of the cooking device when the current working state of the cooking device is the pure steaming mode; the pure steaming mode is the mode when using pure steam for heating;

[0226] A current air pressure acquisition module 303, configured to perform pressure analysis on the boiling point temperature and the standard atmospheric pressure according to a first preset relationship and a second preset relationship to obtain the current air pressure; the first preset relationship represents the relationship between the altitude and the boiling point temperature; the second preset relationship represents the relationship between the altitude and the air pressure;

[0227] A current saturated vapor pressure acquisition module 305, configured to perform saturated vapor pressure analysis on the boiling point temperature according to a saturated vapor pressure model to obtain the current saturated vapor pressure; the saturated vapor pressure model is constructed based on the relationship between the temperature of water and the saturated vapor pressure;

[0228] A current water vapor partial pressure determination module 307, configured to obtain a current oxygen concentration inside the cooking device, and determine a current water vapor partial pressure according to the current oxygen concentration and the current pressure;

[0229] A humidity determination module 309, configured to perform humidity analysis on the current water vapor partial pressure and the current saturated vapor pressure to obtain a current humidity inside the cooking device.

[0230] Further, the boiling point temperature determination module further includes:

[0231] A temperature array acquisition unit, configured to, when a current working state of the cooking device is the pure steaming mode, perform sliding window sampling, use a first preset time period as a sampling interval, acquire a real-time water temperature inside the cooking device, and store the real-time water temperature into a temperature array until the real-time water temperature is greater than a first preset temperature, to obtain a temperature array including a plurality of the real-time water temperatures;

[0232] A current temperature determination unit, configured to use a last one of the real-time water temperatures in the temperature array as the current temperature;

[0233] A temperature range determination unit, configured to determine a temperature range corresponding to the current temperature;

[0234] An associated temperature determination unit, configured to perform screening processing on the temperature array according to the current temperature and the temperature range corresponding to the current temperature, to determine an associated temperature corresponding to the current temperature; a difference between a sampling time of the associated temperature and a sampling time of the current temperature satisfies a preset condition; the associated temperature includes at least two of the current real-time water temperatures;

[0235] A temperature extreme difference determination unit, configured to perform extreme difference analysis on the current temperature and the associated temperature to obtain a temperature extreme difference;

[0236] A boiling point temperature determination unit, configured to, when the temperature extreme difference is less than or equal to a preset threshold, determine the current temperature as the boiling point temperature.

[0237] Further, the temperature array acquisition unit includes:

[0238] A current real-time water temperature acquisition unit, configured to, when the current working state of the cooking device is the pure steaming mode, when a sampling duration satisfies the first preset time period, acquire the current real-time water temperature and store it into the temperature array;

[0239] A first comparison unit, configured to compare the current real-time water temperature with the first preset temperature to obtain a current first comparison result;

[0240] A current first comparison result analysis unit, configured to, when the current first comparison result indicates that the current real-time water temperature is less than or equal to the first preset temperature, re-obtain a new real-time water temperature, and re-store the new real-time water temperature as the current real-time water temperature into the temperature array;

[0241] A first repetition unit, configured to repeat the operation of comparing the current real-time water temperature with the first preset temperature to obtain a current first comparison result until the current first comparison result indicates that the current real-time water temperature is greater than the first preset temperature, so as to obtain the temperature array.

[0242] Further, the temperature range determination unit includes:

[0243] A first temperature range determination unit, configured to, when the current temperature is greater than or equal to the first preset temperature and less than the second preset temperature, determine that the temperature range corresponding to the current temperature is the first temperature range;

[0244] A second temperature range determination unit, configured to, when the current temperature is greater than or equal to the second preset temperature and less than the third preset temperature, determine that the temperature range corresponding to the current temperature is the second temperature range;

[0245] A third temperature range determination unit, configured to, when the current temperature is greater than or equal to the third preset temperature, determine that the temperature range corresponding to the current temperature is the third temperature range;

[0246] Wherein, the third preset temperature is greater than the second preset temperature; the second preset temperature is greater than the first preset temperature.

[0247] Further, the associated temperature determination unit includes:

[0248] A sampling time acquisition unit, configured to determine the sampling time of the current temperature and the sampling time of each current real-time water temperature in the temperature array;

[0249] An associated temperature determination unit corresponding to the current temperature, configured to perform a screening process on the sampling times of each real-time water temperature in the temperature array according to the sampling time of the current temperature and the preset condition, so as to determine the associated temperature corresponding to the current temperature.

[0250] Further, the boiling point temperature determination unit is further configured to, when the temperature range difference is greater than the preset threshold, determine the current temperature as a non-boiling point temperature, and repeat the operation of, when the current working state of the cooking device is the pure steaming mode, sampling by using a sliding window with a first preset duration as the sampling interval to obtain the real-time water temperature in the cooking device, until performing a range analysis on the current temperature and the associated temperature to obtain a temperature range difference, until the temperature range difference is less than or equal to the preset threshold, and then determining the current temperature as the boiling point temperature.

[0251] Further, the device further includes a saturated steam model construction unit, configured to obtain a correspondence table between the temperature of the water and the saturated water vapor pressure; and configured to perform a fitting process on the correspondence table to obtain the saturated steam pressure model.

[0252] Further, the current water vapor partial pressure determination unit includes:

[0253] An analog-to-digital conversion value acquisition unit, configured to acquire the analog-to-digital conversion value of an oxygen sensor;

[0254] A current oxygen concentration determination unit, configured to analyze the analog-to-digital conversion value based on an oxygen concentration determination model to obtain the current oxygen concentration; the oxygen concentration determination model is constructed based on historical analog-to-digital conversion values and historical oxygen concentrations;

[0255] A current water vapor partial pressure calculation unit, configured to process the current oxygen concentration, the current pressure, and the volume concentration of oxygen in the air under standard atmospheric conditions according to Dalton's law of partial pressures to obtain the current water vapor partial pressure.

[0256] Further, the current air pressure determination unit includes:

[0257] A difference determination unit, configured to determine the difference between the boiling point temperature and the boiling point temperature under standard atmospheric pressure;

[0258] A pressure difference determination unit, configured to perform a pressure analysis on the difference according to the first preset relationship and the second preset relationship to obtain a pressure difference;

[0259] A current air pressure calculation unit, configured to perform a difference process on the pressure difference and the standard atmospheric pressure to obtain the current air pressure.

[0260] It should be noted that the humidity detection device embodiment of the cooking device provided in the embodiments of the present application and the humidity detection method embodiment of the cooking device are based on the same inventive concept.

[0261] An embodiment of the present application also provides an electronic device for humidity detection of a cooking device. The electronic device includes a processor and a memory. At least one instruction or at least one program segment is stored in the memory, and the at least one instruction or at least one program segment is loaded and executed by the processor to implement the humidity detection method of the cooking device provided in any of the above embodiments.

[0262] An embodiment of the present application also provides a computer-readable storage medium. The computer-readable storage medium can be disposed in a terminal to store at least one instruction or at least one program segment for implementing humidity detection of a cooking device in a method embodiment. The at least one instruction or at least one program segment is loaded and executed by the processor to implement the humidity detection method of the cooking device provided in the above method embodiment.

[0263] Optionally, in the embodiments of this specification, the storage medium can be located in at least one of multiple network servers in a computer network. Optionally, in this embodiment, the above storage medium can include, but is not limited to: USB flash drives, read-only memories (ROMs), random access memories (RAMs), mobile hard disks, magnetic disks, or optical discs and other media that can store program codes.

[0264] The memory in the embodiments of this specification can be used to store software programs and modules. The processor runs the software programs and modules stored in the memory to execute various functional application programs and data processing. The memory mainly includes a program storage area and a data storage area. Among them, the program storage area can store an operating system, application programs required for functions, etc.; the data storage area can store data created according to the use of the device, etc. In addition, the memory can include high-speed random access memory and can also include non-volatile memory, such as at least one magnetic disk storage device, flash memory device, or other volatile solid-state storage devices. Correspondingly, the memory can also include a memory controller to provide the processor with access to the memory.

[0265] An embodiment of the present application also provides a computer program product or a computer program. The computer program product or the computer program includes computer instructions, and the computer instructions are stored in a computer-readable storage medium. The processor of the computer device reads the computer instructions from the computer-readable storage medium, and the processor executes the computer instructions, so that the computer device executes the humidity detection method of the cooking device provided in the above method embodiment.

[0266] The method embodiments provided in the embodiments of the present application can be executed on a terminal, a computer terminal, a server, or a similar computing device. Taking running on a server as an example, Figure 12The block diagram of the hardware of a server for humidity detection of a cooking device provided according to an exemplary embodiment. As Figure 12 shown, the server 400 may vary significantly due to configuration or performance differences, and may include one or more central processing units (CPUs) 410 (the central processing unit 410 may include, but is not limited to, processing devices such as a microprocessor MCU or a programmable logic device FPGA), a memory 430 for storing data, and one or more storage media 420 for storing application programs 423 or data 422 (such as one or more mass storage devices). Among them, the memory 430 and the storage media 420 may be transient storage or persistent storage. The program stored in the storage media 420 may include one or more modules, and each module may include a series of instruction operations on the server. Further, the central processing unit 410 may be configured to communicate with the storage media 420 and execute a series of instruction operations in the storage media 420 on the server 400. The server 400 may also include one or more power supplies 460, one or more wired or wireless network interfaces 450, one or more input / output interfaces 440, and / or one or more operating systems 421, such as Windows Server TM, Mac OS XTM, UnixTM, Linux TM, Free BSDTM, etc.

[0267] The input / output interface 440 can be used to receive or send data via a network. Specific examples of the above network may include a wireless network provided by the communication provider of the server 400. In one example, the input / output interface 440 includes a network interface controller (NIC), which can be connected to other network devices through a base station and thus communicate with the Internet. In one example, the input / output interface 440 can be a radio frequency (RF) module, which is used to communicate with the Internet wirelessly.

[0268] Those of ordinary skill in the art can understand that Figure 12 the structure shown is only schematic and does not limit the structure of the above electronic device. For example, the server 400 may also include more or fewer components than Figure 12 shown, or have a different configuration from Figure 12 shown.

[0269] On the other hand, the embodiment of the present application also provides a cooking device, and the cooking device uses the above humidity detection method of the cooking device to perform humidity detection.

[0270] It should be noted that the above order of the embodiments of the present application is only for description and does not represent the superiority or inferiority of the embodiments. And the above description of specific embodiments of this specification is provided. Other embodiments are within the scope of the appended claims. In some cases, the actions or steps recited in the claims can be performed in a different order than in the embodiments and still achieve the desired results. Additionally, the processes depicted in the drawings do not necessarily require the particular order or sequential order shown to achieve the desired results. In certain embodiments, multitasking and parallel processing are also possible or may be advantageous.

[0271] Each embodiment in this specification is described in a progressive manner. For the same or similar parts among the embodiments, reference can be made to each other. Each embodiment focuses on the differences from other embodiments. In particular, for the device and server embodiments, since they are basically similar to the method embodiments, the description is relatively simple, and the relevant parts can refer to the partial description of the method embodiments.

[0272] Those of ordinary skill in the art can understand that all or part of the steps to implement the above embodiments can be completed by hardware or by a program instructing relevant hardware. The program can be stored in a computer-readable storage medium. The above-mentioned storage medium can be a read-only memory, a magnetic disk, an optical disk, or the like.

[0273] The above are only the preferred embodiments of the present application and are not intended to limit the present application. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A humidity detection method for a cooking device, characterized in that, The method includes: When the current working state of the cooking device is the pure steaming mode, determining the boiling point temperature of the water in the cooking device; the pure steaming mode is the mode when using pure steam for heating; According to a first preset relationship and a second preset relationship, performing pressure analysis on the boiling point temperature and the standard atmospheric pressure to obtain the current air pressure; the first preset relationship characterizes the relationship between the altitude and the boiling point temperature; the second preset relationship characterizes the relationship between the altitude and the air pressure; According to the saturated vapor pressure model, performing saturated vapor pressure analysis on the boiling point temperature to obtain the current saturated vapor pressure; the saturated vapor pressure model is constructed based on the relationship between the temperature of water and the saturated vapor pressure; Obtaining the current oxygen concentration inside the cooking device, and determining the current water vapor partial pressure according to the current oxygen concentration and the current pressure; Performing humidity analysis on the current water vapor partial pressure and the current saturated vapor pressure to obtain the current humidity inside the cooking device.

2. The method according to claim 1, wherein The step of when the current working state of the cooking device is the pure steaming mode, determining the boiling point temperature of the water in the cooking device includes: When the current working state of the cooking device is the pure steaming mode, adopting sliding window sampling, with a first preset time length as the sampling interval, obtaining the real-time water temperature inside the cooking device, and storing the real-time water temperature into a temperature array until the real-time water temperature is greater than a first preset temperature, to obtain a temperature array including a plurality of the real-time water temperatures; Taking the last real-time water temperature in the temperature array as the current temperature; Determining the temperature range corresponding to the current temperature; According to the current temperature and the temperature range corresponding to the current temperature, performing screening processing on the temperature array to determine the associated temperature corresponding to the current temperature; the time difference between the sampling time of the associated temperature and the sampling time of the current temperature meets a preset condition; the associated temperature includes at least two of the current real-time water temperatures; Performing range analysis on the current temperature and the associated temperature to obtain a temperature range difference value; When the temperature range difference value is less than or equal to a preset threshold, determining the current temperature as the boiling point temperature.

3. The method according to claim 2, wherein The step of when the current working state of the cooking device is the pure steaming mode, adopting sliding window sampling, with a first preset time length as the sampling interval, obtaining the real-time water temperature inside the cooking device, and storing the real-time water temperature into a temperature array until the real-time water temperature is greater than a first preset temperature, to obtain a temperature array including a plurality of the real-time water temperatures includes: When the current working state of the cooking device is the pure steaming mode, when the sampling duration meets the first preset time length, obtaining the current real-time water temperature and storing it into the temperature array; Comparing the current real-time water temperature with the first preset temperature to obtain a current first comparison result; When the current first comparison result indicates that the current real-time water temperature is less than or equal to the first preset temperature, obtaining a new real-time water temperature again, and re-taking the new real-time water temperature as the current real-time water temperature and storing it into the temperature array; Repeat the operation of comparing the current real-time water temperature with the first preset temperature to obtain the current first comparison result until the current first comparison result indicates that the current real-time water temperature is greater than the first preset temperature, and obtain the temperature array.

4. The method according to claim 2, wherein The determining the temperature range corresponding to the current temperature includes: When the current temperature is greater than or equal to the first preset temperature and less than the second preset temperature, determining that the temperature range corresponding to the current temperature is the first temperature range; When the current temperature is greater than or equal to the second preset temperature and less than the third preset temperature, determining that the temperature range corresponding to the current temperature is the second temperature range; When the current temperature is greater than or equal to the third preset temperature, determining that the temperature range corresponding to the current temperature is the third temperature range; Wherein, the third preset temperature is greater than the second preset temperature; the second preset temperature is greater than the first preset temperature.

5. The method according to claim 2, wherein The screening process of the temperature array according to the current temperature and the temperature range corresponding to the current temperature to determine the associated temperature corresponding to the current temperature includes: Determining the sampling time of the current temperature and the sampling time of each current real-time water temperature in the temperature array; According to the sampling time of the current temperature and the preset condition, screening the sampling time of each real-time water temperature in the temperature array to determine the associated temperature corresponding to the current temperature.

6. The method according to claim 2, wherein The method further includes: When the temperature extreme difference is greater than the preset threshold, determining the current temperature as the non-boiling point temperature, and repeating the operation of when the current working state of the cooking device is the pure steaming mode, sampling by using a sliding window with a first preset duration as the sampling interval to obtain the real-time water temperature in the cooking device until the extreme difference analysis of the current temperature and the associated temperature to obtain the temperature extreme difference until the temperature extreme difference is less than or equal to the preset threshold, and determining the current temperature as the boiling point temperature.

7. The method according to claim 1, characterized in that, Before performing the saturation vapor pressure analysis on the boiling point temperature according to the saturation vapor pressure model to obtain the current saturation vapor pressure, the method further includes: Obtaining the correspondence table between the temperature of water and the saturated water vapor pressure; Performing a fitting process on the correspondence table to obtain the saturation vapor pressure model.

8. The method according to claim 1, wherein The obtaining the current oxygen concentration inside the cooking device and determining the current water vapor partial pressure according to the current oxygen concentration and the current pressure includes: Obtaining the analog-to-digital conversion value of the oxygen sensor; Analyzing the analog-to-digital conversion value based on the oxygen concentration determination model to obtain the current oxygen concentration; the oxygen concentration determination model is constructed based on the analog historical conversion value and the historical oxygen concentration; According to Dalton's law of partial pressures, processing the current oxygen concentration, the current pressure and the volume concentration of oxygen in the air under standard atmospheric conditions to obtain the current water vapor partial pressure.

9. The method according to claim 1, characterized in that The pressure analysis of the boiling point temperature and the standard atmospheric pressure according to the first preset relationship and the second preset relationship to obtain the current pressure includes: Determine the difference between the boiling point temperature and the boiling point temperature under standard atmospheric pressure; According to the first preset relationship and the second preset relationship, perform pressure analysis on the difference to obtain a pressure difference; Perform a difference operation on the pressure difference and the standard atmospheric pressure to obtain the current air pressure.

10. A humidity detection device for a cooking appliance, characterized in that, The device includes: A boiling point temperature determination module, configured to determine the boiling point temperature of the water in the cooking device when the current working state of the cooking device is the pure steaming mode; the pure steaming mode is the mode when pure steam is used for heating; A current air pressure acquisition module, configured to perform pressure analysis on the boiling point temperature and the standard atmospheric pressure according to a first preset relationship and a second preset relationship to obtain the current air pressure; the first preset relationship represents the relationship between the altitude and the boiling point temperature; the second preset relationship represents the relationship between the altitude and the air pressure; A current saturated vapor pressure acquisition module, configured to perform saturated vapor pressure analysis on the boiling point temperature according to a saturated vapor pressure model to obtain the current saturated vapor pressure; the saturated vapor pressure model is constructed based on the relationship between the temperature of water and the saturated vapor pressure; A current water vapor partial pressure determination module, configured to obtain the current oxygen concentration inside the cooking device, and determine the current water vapor partial pressure according to the current oxygen concentration and the current pressure; A humidity determination module, configured to perform humidity analysis on the current water vapor partial pressure and the current saturated vapor pressure to obtain the current humidity inside the cooking device.

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