Stove control method and device, controller and stove

Abstract

The embodiment of the invention provides a stove control method and device, a controller and a stove. The method comprises the steps that a controller obtains the first liquid evaporation speed of liquid of a pot in the actual cooking process at the current moment in real time; and the controller obtains a theoretical second liquid evaporation speed measured in an experimental environment, and the automatic judgment of the boiling state of the liquid in the pot is realized by comparing the first liquid evaporation speed with the second liquid evaporation speed. The controller assists the cookware in controlling a cooking program based on the boiling state. The method is used for improving the judgment accuracy of the boiling state, so that the accuracy of intelligent control of the cooking program based on the boiling state is improved, and the automatic cooking effect is improved.

Description

Technical Field

[0001] This application relates to the field of kitchenware control, and particularly to a cooking appliance control method, apparatus, controller, and cooking appliance. Background Art

[0002] With the popularization of intelligent technologies, the intelligent development of cooking appliances has provided great convenience for cooking. During the cooking process, a cooking appliance can obtain cooking information of food and, based on this cooking information, perform intelligent control on a cooking program, thereby improving the cooking effect.

[0003] During the cooking process, the boiling degree of the liquid in the cookware, as an important piece of cooking information, is often used to match each cooking node of the cooking program. For example, when the liquid in the cookware boils, the cooking program can be switched to a sauce thickening program. Currently, cooking appliances usually determine whether the liquid is boiling by taking pictures of the liquid in the cookware through a preset camera and based on image recognition technology.

[0004] However, the steam during the cooking process easily causes unclear pictures, which in turn leads to inaccurate judgment of the boiling state. Therefore, how to improve the accuracy of judging the boiling degree of the liquid in the cookware has become an urgent problem to be solved. Summary of the Invention

[0005] Embodiments of this application provide a cooking appliance control method, apparatus, controller, and cooking appliance to improve the automatic cooking effect of the cooking appliance.

[0006] In a first aspect, embodiments of this application provide a cooking appliance control method, including:

[0007] Obtaining a first liquid evaporation rate of the cookware at the current moment; wherein, the first liquid evaporation rate represents the evaporation rate of the liquid in the cookware at the current moment;

[0008] Determining a second liquid evaporation rate corresponding to the current gear of the cooking appliance; the second liquid evaporation rate is a theoretical evaporation rate measured in an experimental environment based on the current gear;

[0009] If it is determined that the first liquid evaporation rate is greater than or equal to the second liquid evaporation rate, it is determined that the liquid in the cookware is boiling.

[0010] In a second aspect, embodiments of this application provide a cooking appliance control apparatus, including:

[0011] An obtaining module, configured to obtain a first liquid evaporation rate of the cookware at the current moment; wherein, the first liquid evaporation rate represents the evaporation rate of the liquid in the cookware at the current moment;

[0012] A judgment module, configured to determine a second liquid evaporation rate corresponding to the current gear of the cooker; the second liquid evaporation rate is a theoretical evaporation rate measured under an experimental environment based on the current gear; if it is determined that the first liquid evaporation rate is greater than or equal to the second liquid evaporation rate, it is determined that the liquid in the cookware is boiling.

[0013] In a third aspect, an embodiment of the present application provides a controller, including: a memory, a processor;

[0014] The memory stores computer-executable instructions;

[0015] The processor executes the computer-executable instructions stored in the memory, so that the processor executes the above first aspect and / or various possible implementation manners of the first aspect.

[0016] In a fourth aspect, an embodiment of the present application provides a cooker, including: a weighing sensor, a fire control electric valve, and a controller as described in the third aspect and / or various possible controllers of the third aspect; wherein, the fire control valve is configured to adjust the gear of the cooker according to the control instruction of the controller.

[0017] In a fifth aspect, an embodiment of the present application provides a computer-readable storage medium, in which computer-executable instructions are stored, and when the computer-executable instructions are executed by a processor, they are used to implement the above first aspect and / or various possible implementation manners of the first aspect.

[0018] In a sixth aspect, an embodiment of the present application provides a computer program product, including a computer program, and when the computer program is executed by a processor, it implements the above first aspect and / or various possible implementation manners of the first aspect.

[0019] The cooker control method, device, controller, and cooker provided by the embodiments of the present application obtain the actual first liquid evaporation rate of the liquid in the cookware during the actual cooking process at the current moment in real time, and obtain the theoretical second liquid evaporation rate measured under an experimental environment; and by comparing the first liquid evaporation rate and the second liquid evaporation rate, the automatic judgment of the boiling state of the liquid in the pot is realized, so as to assist the cookware to control the cooking program based on the boiling state, solve the problem of inaccurate judgment of the boiling state caused by the initial water volume, gas pressure, and environmental factors in the traditional cooking process, improve the accuracy of controlling the cooking program based on the boiling state, improve the cooking effect of the dishes, and provide a more intelligent and reliable cooking experience for users. Description of the Drawings

[0020] The drawings here are incorporated into the specification and constitute a part of this specification, showing the embodiments that conform to the present application, and are used together with the specification to explain the principles of the present application.

[0021] Figure 1 Structural schematic diagram of the cooking appliance provided for this application;

[0022] Figure 2 Flow schematic of the cooking appliance control method provided for this application Figure 1 ;

[0023] Figure 3 Flow schematic of the cooking appliance control method provided for this application Figure 2 ;

[0024] Figure 4 Structural schematic diagram of the cooking appliance control device provided for this application;

[0025] Figure 5 Structural schematic diagram of the controller provided for this application.

[0026] Reference numerals

[0027] 1 - weighing sensor; 2 - controller; 3 - electric control valve. Detailed implementation manners

[0028] Here, the exemplary embodiments will be described in detail, and the examples are shown in the drawings. When the following description refers to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The implementation manners described in the following exemplary embodiments do not represent all implementation manners consistent with this application. On the contrary, they are merely examples of devices and methods consistent with some aspects of this application as detailed in the appended claims.

[0029] The cooking appliance can be used to heat cookware to achieve the cooking of dishes. Among them, common cooking appliances can be gas stoves, induction cookers, etc. With the research and development of intelligent cooking appliances, during the cooking process using the cooking appliance, the cooking of dishes can be completed using the preset cooking programs in the cooking appliance. The cooking programs can preset the firepower and time, as well as reminders for adding different ingredients at different time nodes. Among them, the firepower and time preset in the cooking programs are set based on experience. Optionally, the cooking programs can be used to cook stewed dishes or soup dishes.

[0030] However, due to the influence of factors such as the initial water volume, gas supply pressure, and environment, cooking the dish according to the cooking program may result in a situation where the amount of sauce reduction of the dish cannot achieve the ideal effect. For example, too much or too little initial water volume may directly lead to too much or too little remaining liquid in the cookware after sauce reduction. The remaining liquid in the cookware is the remaining soup after sauce reduction. Another example is that the size of the gas supply pressure may directly cause different heating efficiencies of the ingredients in the cookware at the same gear. Another example is that the ambient temperature affects the initial temperature of the liquid in the cookware before starting cooking. During this cooking process, if the amount of liquid in the cookware is too much after completing the sauce reduction, it may lead to a lighter flavor of the dish. If the amount of liquid in the cookware is too little after completing the sauce reduction, there may be a risk of the pot burning, and even the situation of the pot burning may occur during the execution of the sauce reduction program.

[0031] To solve the above problems and improve the accuracy of sauce reduction, thereby improving the automatic cooking effect of the cooker, this application proposes a cooker with a built-in weighing function and a cooker controller method based on the use of this cooker. As Figure 1 shown, a weighing sensor 1, a controller 2, and an electric control valve 3 are provided in this cooker.

[0032] Among them, the weighing sensor 1 can be a thin-film patch type weighing sensor. The weighing sensor 1 can be set on the bracket of the cooker. The cookware can be placed on this bracket. The weighing sensor 1 can be connected to the controller 2 for uploading the real-time measured weight to the controller 2. Optionally, at least one weighing sensor 1 can be set on the bracket. Optionally, when multiple weighing sensors 1 are included, the multiple weighing sensors 1 can be evenly distributed on the bracket. For example, when 4 weighing sensors 1 are included, the distribution of the 4 weighing sensors 1 on the bracket can be as Figure 1 shown.

[0033] Among them, the electric control valve 3 is used to achieve the control of the firepower. Optionally, multiple gears can be included in this cooker, and different gears can correspond to different firepowers. Optionally, the electric control valve 3 can specifically be a proportional valve, a stepper motor valve, etc. For example, when this cooker includes 9 gears, among them, gear 1 is the smallest and gear 9 is the largest. The electric control valve 3 can be connected to the controller 2 for adjusting to the corresponding gear according to the control instruction sent by the controller 2. It should be noted that the

[0034] Among them, the controller 2 is equipped with buttons and a display screen. The display screen can display information such as cooking programs, weight, and firepower. There is at least one button on the controller 2 for selecting cooking programs. Optionally, there is at least one button on the controller 2 related to the weighing function. Optionally, the button related to the weighing function can be used to turn on the weighing function. Optionally, the button related to the weighing function can be used to zero the weight. The operation of zeroing the weight is used to remove the weight of the cookware and the ingredients in the pot, so as to ensure that the weight displayed on the controller 2 is the weight of the liquid in the pot. The controller 2 is used to collect and analyze data, and output control instructions. Specifically, the controller 2 can obtain the weight of the liquid in the pot through the weighing sensor 1, and then judge whether the liquid in the pot is boiling according to the change of the weight, so as to ensure that the cooking appliance can start the handheld program in time when the liquid in the pot boils, improve the juice-concentrating efficiency and the accuracy of juice concentration, and thus improve the automatic cooking effect.

[0035] The following uses specific embodiments to elaborate in detail on the technical solution of the present application and how the technical solution of the present application solves the above technical problems. These several specific embodiments below can be combined with each other, and the same or similar concepts or processes may not be repeated in some embodiments. The following will describe the embodiments of the present application in conjunction with the drawings.

[0036] Figure 2 Flow schematic of the cooking appliance control method provided by the present application Figure 1 , such as Figure 2 shown, the method includes:

[0037] S101. Obtain the first liquid evaporation rate of the cookware at the current moment. Among them, the first liquid evaporation rate characterizes the evaporation rate of the liquid in the cookware at the current moment.

[0038] In this embodiment, the controller can obtain the first liquid evaporation rate of the cookware at the current moment. Optionally, the first liquid evaporation rate is used to characterize the evaporation rate of the liquid in the cookware at the current moment. Specifically, the first liquid evaporation rate is used to characterize the evaporation rate of the liquid in the cookware at the current moment per unit time.

[0039] In one example, the calculation process of the first liquid evaporation rate may include the following steps:

[0040] Step 10. Obtain the first weight of the cookware at the current moment.

[0041] In this step, the controller can obtain the first weight of the cookware at the current moment through a weighing sensor. Optionally, the first weight can be the total weight of the cookware, the ingredients in the cookware, and the liquid in the cookware. Or, the first weight can also be the weight of the liquid in the cookware. When the first weight is the weight of the liquid in the cookware, the controller can also click the zeroing button on the controller after the user places the cookware and the ingredients on the bracket of the cooker. After zeroing, the first weight obtained by the controller is the remaining weight of the total weight of the cookware, the ingredients in the cookware, and the liquid in the cookware at the current moment minus the weight of the cookware and the ingredients in the cookware before starting cooking.

[0042] Optionally, after the controller obtains the first weight, the controller can store the first weight.

[0043] Optionally, the first weight at the current moment can be denoted as 。

[0044] Step 20: Determine the weight difference between the first weight and the second weight of the cookware at the previous moment. And determine the time difference between the current moment and the previous moment.

[0045] In this step, the controller can also obtain the second weight recorded at the previous moment. The controller can calculate the weight difference by calculating the difference between the first weight and the second weight. Optionally, the weight difference is the change value of the weight inside the cookware from the previous moment to the current moment. Specifically, when it is default that no new ingredients are added during the period from the previous moment to the current moment, the weight difference can be used to indicate the change value of the weight of the liquid inside the cookware. That is, the weight difference is the evaporation amount of the liquid inside the cookware.

[0046] At the same time, the controller can also calculate the difference between the current moment and the previous moment to obtain the time difference. Optionally, the difference between the previous moment and the current moment can be a unit of time. When the time difference is a unit of time, the controller can periodically obtain and record the first weight at the current moment through the weighing sensor according to the unit of time.

[0047] Step 30: Determine the first liquid evaporation rate according to the ratio of the weight difference and the time difference.

[0048] In this step, based on the obtained weight difference and time difference, the controller can further calculate the evaporation rate of the liquid to obtain the first liquid evaporation rate. The first liquid evaporation rate is the evaporation amount or loss amount of the liquid in the cookware per unit time. The first liquid evaporation rate can be denoted as 。 The calculation formula of

[0049]

[0050] Wherein, is the current moment. is the first weight at the current moment. is the previous moment. is the second weight at the previous moment. is the time difference between the current moment and the previous moment. Optionally, the can be a unit of time.

[0051] S102. Determine the second liquid evaporation rate corresponding to the current gear of the cooker. The second liquid evaporation rate is the theoretical evaporation rate measured based on the current gear in the experimental environment.

[0052] In this step, the controller needs to obtain the current gear of the cooker. According to the current gear, the controller can determine the second liquid evaporation rate corresponding to the current gear. The second liquid evaporation rate is the theoretical evaporation rate measured based on the current gear in the experimental environment when the gas supply pressure is at the standard lower limit value. A mapping table can be preset in the controller. Different gears and second liquid evaporation rates corresponding to different environmental parameters can be set in the mapping table. The controller can determine the second liquid evaporation rate by looking up the table. Or, when the settings of the current gear and environmental parameters in the mapping table are not detailed enough, the controller can also calculate the second liquid evaporation rate according to the values in the mapping table by means such as interpolation.

[0053] However, there are usually certain differences between the real environment and the experimental environment. Optionally, there are also interferences from environmental factors in the real environment. For example, in the south and the north, the environmental dryness is different, which may lead to different evaporation rates. Also, for example, in winter and summer, the environmental temperature is different, which may lead to different evaporation rates. Optionally, the boiling degree of the liquid in the cookware is different, and its evaporation rate is also different. For example, the evaporation rate of the liquid under slightly boiling conditions is necessarily different from that under violent boiling conditions.

[0054] In one implementation, the controller can obtain the environmental parameters of the environment where the cooker is located and optimize the second liquid evaporation rate according to the environmental parameters.

[0055] Specifically, the controller can obtain the environmental parameters of the environment where the cooker is located. Optionally, the environmental parameter can be a value between 0 and 1. The environmental parameter can be denoted as . The environmental parameter can be used to measure the interference of environmental factors.

[0056] Optionally, the controller can obtain environmental information such as the room temperature, humidity, and air circulation status of the environment where the cooking appliance is located through sensors. The controller can calculate the environmental parameter based on the environmental information and a preset calculation model. Optionally, the controller can update the environmental parameter periodically according to the first period. For example, the first period can be once a month, once every three months, etc.

[0057] Optionally, the environmental parameter can be determined and corrected through statistical experience. The controller can calculate the initial value of the environmental parameter based on the environmental information and a preset calculation model. The controller can correct the initial value based on the correction value of the environmental parameter to obtain a new environmental parameter. For example, the correction value can be 0.2. On November 1st, the controller completes the update of the environmental parameter according to the first period, and the obtained environmental parameter is 0.5. The controller can use the correction value 0.2 to correct the environmental parameter to obtain the corrected environmental parameter 0.7. This 0.7 is the environmental parameter that the controller will use when the user uses the cooking appliance on November 1st. Optionally, the controller can update the correction value periodically according to the second period. For example, the second period can be 1 day, 1 week, etc. The settings of the first period and the second period are independent of each other. Or, the controller can also update the correction value of the environmental parameter according to the actual usage situation after each use. Specifically, the process can be as Figure 3 shown.

[0058] After determining the second liquid evaporation speed corresponding to the current gear of the cooking appliance according to the current gear of the cooking appliance, the controller can calculate the product of the second liquid evaporation speed and the environmental parameter to determine the optimized second liquid evaporation speed. The optimized second liquid evaporation speed can be denoted as . Before optimization, in an experimental environment, when the lower limit value of the gas supply pressure standard is measured, the theoretical second liquid evaporation speed can be denoted as . The calculation formula can be:

[0059]

[0060] where, is the optimized second liquid evaporation speed based on the environmental parameter, is the theoretical second liquid evaporation speed measured in an experimental environment when the lower limit value of the gas supply pressure standard is measured. is the environmental parameter.

[0061] The calculation of the second liquid evaporation speed combines the theoretical evaporation speed and environmental information, making the second liquid evaporation speed closer to the current environment and improving the accuracy of the use of the second liquid evaporation speed in the judgment process.

[0062] In another implementation, the controller can obtain the boiling degree of the liquid in the cooking utensil at the current moment. The controller can optimize the second liquid evaporation rate according to the boiling degree.

[0063] Specifically, the boiling degree can be divided into slight boiling, medium boiling, and intense boiling. In different degrees of boiling, the liquid evaporation amount per unit time is usually different. Therefore, the controller can determine the corresponding boiling parameter based on the boiling degree of the liquid in the current cooking utensil. Furthermore, based on the product of the boiling parameter and the second liquid evaporation rate, the optimized second liquid evaporation rate is determined. This formula can be recorded as:

[0064]

[0065] Among them, is the optimized second liquid evaporation rate based on the environmental output parameter, is the theoretical second liquid evaporation rate measured under the standard lower limit value of the gas supply pressure in the experimental environment. is the boiling parameter.

[0066] Among them, the process by which the controller calculates the boiling parameter can include:

[0067] Step 1: Obtain the first theoretical evaporation rate in the experimental environment corresponding to different boiling degrees.

[0068] In this step, the boiling degree can be divided into slight boiling, medium boiling, and intense boiling. The first theoretical evaporation rate corresponding to each boiling can be stored in the controller. The first theoretical evaporation rate is the theoretical evaporation rate measured in the laboratory. For slight boiling, medium boiling, and intense boiling, three first theoretical evaporation rates can be obtained.

[0069] Step 2: Obtain the second theoretical evaporation rate in the experimental environment corresponding to the intense boiling degree.

[0070] In this step, the controller can use the first theoretical evaporation rate corresponding to intense boiling, which is the second theoretical evaporation rate. Optionally, the theoretical second liquid evaporation rate measured under the standard lower limit value of the gas supply pressure in the experimental environment can be the theoretical evaporation rate in the case of intense boiling. Therefore, the second theoretical evaporation rate can also be recorded as .

[0071] Step 3: Determine the boiling parameter corresponding to different boiling degrees according to the ratio of the first theoretical evaporation rate to the second theoretical evaporation rate corresponding to different boiling degrees.

[0072] In this step, the controller can calculate the ratio of each first theoretical evaporation rate to the second theoretical evaporation rate to obtain the boiling parameter corresponding to each boiling degree. The boiling parameters for micro-boiling, medium-boiling, and violent boiling can be denoted as . Among them, . Among them, the boiling parameter for violent boiling . The can be calculated by the following formulas respectively:

[0073]

[0074]

[0075] Among them, is the first theoretical evaporation rate under micro-boiling, is the first theoretical evaporation rate under medium-boiling, is the second theoretical evaporation rate under violent boiling. The boiling parameter for micro-boiling, is the boiling parameter for medium-boiling.

[0076] In another implementation, the controller can optimize the second liquid evaporation rate according to the environmental coefficient and the boiling degree. The specific process can include:

[0077] Step 1: Obtain the environmental parameters of the environment where the cooktop is located, and the boiling parameter corresponding to the boiling degree of the liquid in the cookware at the current moment.

[0078] Step 2: Determine the optimized second liquid evaporation rate according to the product of the environmental parameters, the boiling parameter, and the second liquid evaporation rate.

[0079] Specifically, the calculation formula for the second liquid evaporation rate can be:

[0080]

[0081] Among them, is the environmental parameter, is the boiling parameter, is the theoretical second liquid evaporation rate measured under the standard lower limit of the gas supply pressure in the experimental environment.

[0082] S103: If it is determined that the first liquid evaporation rate is greater than or equal to the second liquid evaporation rate, it is determined that the liquid in the cookware is boiling.

[0083] In this embodiment, the controller may compare the evaporation rate of the first liquid with that of the second liquid. If the evaporation rate of the first liquid is greater than or equal to that of the second liquid, it indicates that the evaporation rate of the liquid in the cookware is greater than or equal to the evaporation amount under the boiling state. At this time, the controller will confirm that the liquid in the cookware has boiled. Otherwise, if the evaporation rate of the first liquid is less than that of the second liquid, it indicates that the liquid in the cookware has not boiled.

[0084] The cooktop control method provided by the embodiment of the present application obtains the evaporation rate of the first liquid in the cookware in real time, obtains the theoretical evaporation rate of the second liquid in the laboratory environment, optimizes the evaporation rate of the second liquid based on environmental parameters and boiling degree, and then compares the evaporation rate of the first liquid with that of the second liquid to determine whether the liquid in the cookware has reached the boiling state, achieving a more accurate perception and control effect of the liquid state in the cookware during the cooking process, and providing a more intelligent and precise cooking experience for users.

[0085] Based on the above embodiment, if it is determined that the liquid in the cookware has boiled, the cooktop for cooking the cookware is controlled to enter the sauce-reduction program.

[0086] Specifically, once the controller determines that the liquid in the cookware has boiled, the sauce-reduction program can be immediately started. The sauce-reduction program can be used to reduce the liquid in the cookware. Specifically, the controller can switch the current cooking program to the sauce-reduction program to achieve the sauce-reduction process.

[0087] Optionally, after determining that the liquid in the cookware has boiled, the controller can automatically turn to a low fire and start executing the automatic sauce-reduction program. Optionally, the automatic turning to a low fire can specifically be adjusting the cooking range of the cooktop to a lower-fire range. For example, the lower-fire range can be gear 3. Or, the lower-fire range can also be determined according to the user settings.

[0088] Optionally, after determining that the liquid in the cookware has boiled, the controller can also send a user reminder. For example, the user reminder can be a beep.

[0089] The cooktop control method provided by the embodiment of the present application accurately determines the entry time of the sauce-reduction program by immediately starting the sauce-reduction program after determining that the liquid has boiled, improves the sauce-reduction effect, and improves the automatic cooking effect of the cooktop.

[0090] Figure 3 It is a flow diagram of the cooktop control method provided by the present application Figure 2 , as Figure 3 shown, based on the Figure 2 embodiment, the environmental parameters are optimized. The method includes:

[0091] S201. Obtain the third weight of the cookware when the sauce reduction program is completed.

[0092] In this embodiment, when the execution of the sauce reduction program is completed, the controller can obtain the third weight through the weighing sensor. Optionally, the third weight is used to indicate the weight of the liquid in the cookware after the sauce reduction is completed. Specifically, the controller can obtain the current weight measured by the weighing sensor at the moment when the sauce reduction program is completed. The controller can also obtain the weight of the cookware and the ingredients placed in the pot measured by the weighing sensor before the cooking starts. The ingredients do not include liquid. The controller can determine the third weight based on the difference between the current weight and the weight of the cookware and the ingredients placed in the pot.

[0093] S202. Adjust the environmental parameters according to the third weight and the target weight indicated by the cooking program.

[0094] In this embodiment, the controller can also determine the target weight preset in the cooking program according to the cooking program. If the third weight is the same as or not much different from the target weight, it indicates that the timing of entering the sauce reduction program is appropriate currently, indicating that the adjusted second evaporation rate according to the environmental parameters is appropriate and effective. Otherwise, if the third weight is inconsistent with the target weight and the difference is large, it indicates that there is an early or late deviation in the timing of the controller controlling the cooker to enter the sauce reduction program. At this time, the controller can adjust the environmental parameters according to the third weight and the target weight to improve the accuracy of the subsequent boiling state judgment, thereby improving the sauce reduction effect.

[0095] In one example, the specific process of the controller adjusting the environmental parameters may include:

[0096] Step 10. Determine the parameter adjustment value according to the third weight and the target weight.

[0097] In this step, after the controller obtains the third weight after the sauce reduction of the cookware is completed and obtains the target weight according to the cooking program, it accurately calculates the parameter adjustment value according to the third weight and the target weight.

[0098] Specifically, the calculation process of the parameter adjustment value may include:

[0099] Step 11. Determine the first parameter according to the absolute value of the difference between the third weight and the target weight.

[0100] In this step, the controller can first calculate the absolute value of the difference between the third weight and the target weight. The absolute value of this difference can be used to indicate the difference between the actual remaining amount and the expected remaining amount of the liquid in the cookware after the sauce reduction. This difference can be used as the first parameter.

[0101] Step 12. Determine the second parameter according to the ratio of the first parameter to the target weight.

[0102] In this step, the controller can calculate the ratio of the first parameter to the target weight. This ratio is used to indicate the uncompleted rate of the target weight. This ratio is the second parameter.

[0103] Step 13: Determine the parameter adjustment value according to the product of the second parameter and the preset adjustment value.

[0104] In this step, the controller can also determine the final parameter adjustment value according to the product of the second parameter and the preset adjustment value. Optionally, the preset adjustment value can be a parameter value generated according to the initial value of the environmental parameter. This adjustment value can be used to indicate the maximum adjustment step size.

[0105] Step 20: If the third weight is less than the target weight, lower the environmental parameter according to the parameter adjustment value.

[0106] In this step, if the third weight is less than the target weight, the controller will intelligently lower the environmental parameter according to the calculated parameter adjustment value. Lowering the environmental parameter can reduce the evaporation speed of the second liquid, so that the controller can enter the sauce reducing program faster and promote the ingredients to enter the sauce reducing program as soon as possible.

[0107] Step 30: If the third weight is greater than the target weight, raise the environmental parameter according to the parameter adjustment value.

[0108] In this step, if the third weight is greater than the target weight, the controller will raise the environmental parameter accordingly according to the parameter adjustment value to prevent the ingredients from starting to reduce the sauce prematurely, thereby avoiding over-reduction of the sauce.

[0109] The cooking appliance control method provided by the embodiment of the present application realizes the adjustment of the environmental parameter by generating the parameter adjustment value according to the difference between the third weight and the target weight, improves the accuracy of the environmental parameter, improves the accuracy of the evaporation speed of the second liquid, improves the accuracy of the boiling judgment, and thus improves the cooking effect.

[0110] Figure 4 For the structural schematic diagram of the cooking appliance control device provided by the present application, as Figure 4 shown, the cooking appliance control device 400 provided in this embodiment includes:

[0111] An acquisition module 401, configured to acquire the evaporation speed of the first liquid of the cooking pot at the current moment. Wherein, the evaporation speed of the first liquid characterizes the evaporation speed of the liquid in the cooking pot at the current moment.

[0112] A judging module 402, configured to determine a second liquid evaporation rate corresponding to a current gear of a cooker. The second liquid evaporation rate is a theoretical evaporation rate measured based on the current gear in an experimental environment. If it is determined that the first liquid evaporation rate is greater than or equal to the second liquid evaporation rate, it is determined that the liquid in the cookware is boiling.

[0113] Optionally, the judging module 402 is configured to:

[0114] Obtain environmental parameters of the environment where the cooker is located.

[0115] Optimize the second liquid evaporation rate according to the environmental parameters.

[0116] Optionally, the judging module 402 is configured to:

[0117] Determine an optimized second liquid evaporation rate according to the product of the environmental parameters and the second liquid evaporation rate.

[0118] Optionally, the judging module 402 is configured to:

[0119] Obtain the boiling degree of the liquid in the cookware at the current moment.

[0120] Optimize the second liquid evaporation rate according to the boiling degree.

[0121] Optionally, the judging module 402 is configured to:

[0122] Determine corresponding boiling parameters according to the boiling degree.

[0123] Determine an optimized second liquid evaporation rate according to the product of the boiling parameters and the second liquid evaporation rate.

[0124] Optionally, the judging module 402 is configured to:

[0125] Obtain a first theoretical evaporation rate in an experimental environment corresponding to different boiling degrees.

[0126] Obtain a second theoretical evaporation rate in an experimental environment corresponding to a violent boiling degree.

[0127] Determine boiling parameters corresponding to different boiling degrees according to the ratio of the first theoretical evaporation rate and the second theoretical evaporation rate corresponding to different boiling degrees.

[0128] Optionally, the judging module 402 is configured to:

[0129] Obtain environmental parameters of the environment where the cooker is located, and boiling parameters corresponding to the boiling degree of the liquid in the cookware at the current moment.

[0130] Determine the optimized evaporation rate of the second liquid according to the product of the environmental parameters, boiling parameters, and the evaporation rate of the second liquid.

[0131] Optionally, an acquisition module 401 is used for:

[0132] Acquire the first weight of the cookware at the current moment.

[0133] Determine the weight difference between the first weight and the second weight of the cookware at the previous moment. And determine the time difference between the current moment and the previous moment.

[0134] Determine the evaporation rate of the first liquid according to the ratio of the weight difference to the time difference.

[0135] Optionally, a judgment module 402 is further used for:

[0136] If it is determined that the liquid in the cookware is boiling, control the cooking appliance for the cookware to enter the sauce-reducing program.

[0137] The cooking appliance control device provided in this embodiment can execute the method provided in the above method embodiment, and its implementation principle and technical effect are similar. Details are not described herein in this embodiment.

[0138] Figure 5 It is a schematic structural diagram of the controller provided in this application. As Figure 5 shown, the controller 500 provided in this embodiment includes: at least one processor 501 and a memory 502. Optionally, the device 50 further includes a communication component 503. Among them, the processor 501, the memory 502, and the communication component 503 are connected through a bus.

[0139] In the specific implementation process, at least one processor 501 executes the computer-executable instructions stored in the memory 502, so that at least one processor 501 executes the above method.

[0140] The specific implementation process of the processor 501 can refer to the above method embodiment, and its implementation principle and technical effect are similar. Details are not described herein again in this embodiment.

[0141] In the above embodiments, it should be understood that the processor may be a central processing unit (CPU), or may also be other general-purpose processors, digital signal processors (DSPs), application specific integrated circuits (ASICs), etc. The general-purpose processor may be a microprocessor or the processor may also be any conventional processor, etc. The steps of the method disclosed in combination with the invention can be directly implemented by the execution of the hardware processor, or can be implemented by the combination of hardware and software modules in the processor.

[0142] The memory may include a random access memory (RAM), and may also include a non-volatile memory (NVM), such as at least one disk memory.

[0143] The bus may be an industry standard architecture (ISA) bus, a peripheral component interconnect (PCI) bus, an extended industry standard architecture (EISA) bus, etc. The bus can be divided into an address bus, a data bus, a control bus, etc. For the sake of representation, the bus in the drawings of the present application is not limited to only one bus or one type of bus.

[0144] The present application also provides a computer program product, including a computer program, which implements the above method when executed by a processor.

[0145] The present application also provides a computer-readable storage medium, in which computer-executable instructions are stored, and when the processor executes the computer-executable instructions, the above method is implemented.

[0146] The above-readable storage medium can be implemented by any type of volatile or non-volatile storage device or a combination thereof, such as a static random access memory (SRAM), an electrically erasable programmable read-only memory (EEPROM), an erasable programmable read-only memory (EPROM), a programmable read-only memory (PROM), a read-only memory (ROM), a magnetic memory, a flash memory, a magnetic disk or an optical disk. The readable storage medium can be any available medium accessible by a general-purpose or special-purpose computer.

[0147] An exemplary readable storage medium is coupled to a processor, enabling the processor to read information from and write information to the readable storage medium. Of course, the readable storage medium can also be a component of the processor. The processor and the readable storage medium can be located in an Application Specific Integrated Circuits (ASIC). Of course, the processor and the readable storage medium can also exist as discrete components in a device.

[0148] The division of units is only a logical function division. In actual implementation, there may be other division methods. For example, multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. Additionally, the couplings or direct couplings or communication connections shown or discussed among each other can be indirect couplings or communication connections through some interfaces, devices or units, and can be in electrical, mechanical or other forms.

[0149] The units described as separate components may or may not be physically separated. The components shown as units may or may not be physical units, that is, they can be located in one place or distributed to multiple network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0150] In addition, in each embodiment of the present invention, the functional units can be integrated in a processing unit, or each unit can exist physically alone, or two or more units can be integrated in one unit.

[0151] If the function is implemented in the form of a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art or a part of this technical solution can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions for causing a computer device (which can be a personal computer, a server, or a network device, etc.) to execute all or part of the steps of the methods in each embodiment of the present invention. The aforementioned storage medium includes various media that can store program codes, such as USB flash drives, mobile hard disks, Read-Only Memory (ROM), Random Access Memory (RAM), magnetic disks, or optical discs.

[0152] Those of ordinary skill in the art can understand that all or part of the steps of implementing the above method embodiments can be completed by hardware related to program instructions. The aforementioned program can be stored in a computer-readable storage medium. When the program is executed, it performs the steps including those of the above method embodiments. The aforementioned storage medium includes various media that can store program codes, such as ROM, RAM, magnetic disks, or optical discs.

[0153] Finally, it should be noted that: After considering the specification and practicing the invention disclosed herein, those skilled in the art will readily conceive of other embodiments of the present invention. The present invention is intended to cover any variations, uses, or adaptations of the present invention, which follow the general principles of the present invention and include common general knowledge or conventional technical means in the technical field not disclosed in the present invention. It is not limited to the exact structures described above and shown in the drawings, and various modifications and changes can be made without departing from its scope. The scope of the present invention is only limited by the appended claims.

Claims

1. A cooking appliance control method, characterized in that, Including: Obtain the first liquid evaporation rate of the cookware at the current moment; wherein, the first liquid evaporation rate represents the evaporation rate of the liquid in the cookware at the current moment; Determine the second liquid evaporation rate corresponding to the current gear of the cooktop; the second liquid evaporation rate is the theoretical evaporation rate measured in the experimental environment based on the current gear; If it is determined that the first liquid evaporation rate is greater than or equal to the second liquid evaporation rate, then determine that the liquid in the cookware is boiling.

2. The method according to claim 1, wherein Determining the second liquid evaporation rate corresponding to the current gear of the cooktop includes: Obtain the environmental parameters of the environment where the cooktop is located; Optimize the second liquid evaporation rate according to the environmental parameters.

3. The method according to claim 2, wherein Optimizing the second liquid evaporation rate according to the environmental parameters includes: Determine the optimized second liquid evaporation rate according to the product of the environmental parameters and the second liquid evaporation rate.

4. The method according to claim 1, wherein Determining the second liquid evaporation rate corresponding to the current gear of the cooktop includes: Obtain the boiling degree of the liquid in the cookware at the current moment; Optimize the second liquid evaporation rate according to the boiling degree.

5. The method according to claim 4, characterized in that, Optimizing the second liquid evaporation rate according to the boiling degree includes: Determine the corresponding boiling parameter according to the boiling degree; Determine the optimized second liquid evaporation rate according to the product of the boiling parameter and the second liquid evaporation rate.

6. The method according to claim 5, characterized in that, Determining the corresponding boiling parameter according to the boiling degree includes: Obtain the first theoretical evaporation rate in the experimental environment corresponding to different boiling degrees; Obtain the second theoretical evaporation rate in the experimental environment corresponding to violent boiling; Determine the boiling parameter corresponding to different boiling degrees according to the ratio of the first theoretical evaporation rate and the second theoretical evaporation rate corresponding to different boiling degrees.

7. The method according to claim 1, characterized in that Determining the second liquid evaporation rate corresponding to the current gear of the cooktop includes: Obtain the environmental parameters of the environment where the cooktop is located, and the boiling parameter corresponding to the boiling degree of the liquid in the cookware at the current moment; Determine the optimized second liquid evaporation rate according to the product of the environmental parameters, the boiling parameter and the second liquid evaporation rate.

8. The method according to any one of claims 1-7, characterized in that, Obtaining the first liquid evaporation rate of the cookware at the current moment includes: Obtain the first weight of the cookware at the current moment; Determine the weight difference between the first weight and the second weight of the cookware at the previous moment; and determine the time difference between the current moment and the previous moment; Determine the first liquid evaporation rate according to the ratio of the weight difference and the time difference.

9. The method according to any one of claims 1-7, characterized in that, The method further includes: If it is determined that the liquid in the cookware is boiling, then control the cooktop for cooking the cookware to enter the sauce reduction program.

10. A cooking appliance, characterized in that, Including: A weighing sensor, an electromagnetic valve and a controller; The controller is used to execute the method according to any one of the above claims 1-9.

Images