Temperature control method and device, electronic equipment and readable storage medium

Abstract

The invention provides a temperature control method and device, electronic equipment and a readable storage medium, and the method is applied to cooking equipment, and comprises the steps: obtaining the current temperature measured by a temperature sensor in a cavity of the cooking equipment, and the current humidity measured by a humidity sensor; and determining the actual cooking temperature of the cooking food material based on the target distance, the current temperature and the current humidity measured by a distance sensor at the top of the cavity, and performing heating control on the cooking equipment based on the actual cooking temperature and the target cooking temperature, so that the actual cooking temperature is maintained at the target cooking temperature until cooking is finished.

Description

Technical Field

[0001] This application belongs to the technical field of intelligent household appliances, and particularly relates to a temperature control method, device, electronic device and readable storage medium. Background Art

[0002] A cooking device refers to a device that heats food ingredients to an edible state through heat transfer, electromagnetic induction, microwave radiation, etc. Taking a steam oven as an example, the steam oven generates high-temperature steam and hot air circulation through a built-in boiler generator and heating elements to heat the cooking ingredients.

[0003] In the prior art, after the user sets the target cooking temperature of the cooking ingredients, the heating control is directly based on the temperature feedback by the temperature sensor in the steam oven to keep the temperature detected by the temperature sensor at the target cooking temperature.

[0004] However, the temperature obtained by the temperature sensor is the temperature near the cavity of the steam oven. When the heating control is performed to keep the temperature detected by the temperature sensor at the target cooking temperature, there will be problems such as the cooked food not being fully cooked or the cooking time being too long. Summary of the Invention

[0005] This application aims to provide a temperature control method, device, electronic device and readable storage medium, at least solving the problems that the cooked food is not fully cooked or the cooking time is too long in the prior art.

[0006] In a first aspect, an embodiment of this application discloses a temperature control method applied to a cooking device, and the method includes: Obtain the current temperature measured by a temperature sensor in the cavity of the cooking device and the current humidity measured by a humidity sensor; Take the current working parameter value of the cooking device as the target parameter value, and based on the target parameter value, obtain the temperature coefficient, distance coefficient and humidity coefficient of the current temperature, target distance and current humidity respectively; the target distance is the distance between the top of the cavity and the cooking ingredients; Based on the current temperature, the target distance, the current humidity, the temperature coefficient, the distance coefficient and the humidity coefficient, determine the actual cooking temperature at the location of the cooking ingredients; Based on the actual cooking temperature and the target cooking temperature, perform heating control on the cooking device to keep the actual cooking temperature at the target cooking temperature until the cooking ends.

[0007] In a second aspect, an embodiment of this application discloses a temperature control device applied to a cooking device, and the device includes: The first acquisition module is configured to acquire the current temperature measured by a temperature sensor in the cavity of the cooking device and the current humidity measured by a humidity sensor. The second acquisition module is configured to use the current working parameter value of the cooking device as a target parameter value, and based on the target parameter value, acquire the temperature coefficient, distance coefficient, and humidity coefficient of the current temperature, target distance, and current humidity respectively; the target distance is the distance between the top of the cavity and the cooking ingredient. The determination module is configured to determine the actual cooking temperature at the cooking ingredient based on the current temperature, the target distance, the current humidity, the temperature coefficient, the distance coefficient, and the humidity coefficient. The control module is configured to perform heating control on the cooking device based on the actual cooking temperature and the target cooking temperature, so that the actual cooking temperature is maintained at the target cooking temperature until the cooking ends.

[0008] In a third aspect, an embodiment of the present application further discloses an electronic device, including a processor and a memory. The memory stores a program or instruction that can run on the processor. When the program or instruction is executed by the processor, the steps of the method described in the first aspect are implemented.

[0009] In a fourth aspect, an embodiment of the present application further discloses a readable storage medium. A program or instruction is stored on the readable storage medium. When the program or instruction is executed by a processor, the steps of the method described in the first aspect are implemented.

[0010] In summary, in the embodiment of the present application, based on the current temperature, current humidity, target distance between the top of the cavity and the cooking ingredient, temperature coefficient, humidity coefficient, and distance coefficient measured by the sensors near the cavity, the temperature at the cooking ingredient is predicted to obtain the actual cooking temperature. And based on the actual cooking temperature and the target cooking temperature, heating control is performed on the cooking device so that the actual cooking temperature is maintained at the target cooking temperature. When the user sets the target cooking temperature and cooking time, since the actual cooking temperature can more accurately represent the temperature at the cooking ingredient, therefore, based on the actual cooking temperature as the control basis, through heating control, when the actual cooking temperature is maintained at the target cooking temperature, it can be ensured that the cooking ingredient is cooked according to the target cooking temperature, and further, it can be ensured that when the cooking time is reached, the cooking ingredient is cooked. Or, when the user only sets the target cooking temperature, since the present application can ensure that the cooking ingredient is cooked according to the target cooking temperature through heating control, and the target cooking temperature is higher than the temperature near the cavity, therefore, the ripening time of the food can be reduced. Description of the Drawings

[0011] In the drawings: Figure 1It is a flowchart of the steps of a temperature control method provided by an embodiment of the present application; Figure 2 It is a flowchart of the steps of another temperature control method provided by an embodiment of the present application; Figure 3 It is a schematic structural diagram of a cooking device provided by an embodiment of the present application; Figure 4 It is a flowchart of the steps of yet another temperature control method provided by an embodiment of the present application; Figure 5 It is a block diagram of a temperature control device provided by an embodiment of the present application; Figure 6 It is a block diagram of an electronic device of an embodiment provided by an embodiment of the present application; Figure 7 It is a block diagram of an electronic device of another embodiment provided by an embodiment of the present application. Detailed implementation manners

[0012] 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 part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present application.

[0013] The terms "first", "second", etc. in the description and claims of the present application are used to distinguish similar objects, rather than to describe a specific order or sequence. It should be understood that such data can be interchanged under appropriate circumstances so that the embodiments of the present application can be implemented in an order other than those illustrated or described herein, and the objects distinguished by "first", "second", etc. are usually of the same category, and the number of objects is not limited. For example, the first object can be one or more. In addition, "and / or" in the description and claims means at least one of the connected objects, and the character " / " generally means an "or" relationship between the associated objects before and after.

[0014] Figure 1 It is a flowchart of the steps of a temperature control method provided by an embodiment of the present application. Refer to Figure 1 , and the method may include the following steps: Step 101, obtain the current temperature measured by the temperature sensor in the cavity of the cooking device and the current humidity measured by the humidity sensor.

[0015] Exemplarily, the temperature sensor reflects the change of the ambient temperature through the change of the electrical signal, and the humidity sensor is used to measure the content of water vapor in the environment. Through the data acquisition of the temperature and humidity sensors, the cooking device can achieve precise temperature control and improve the cooking effect of the ingredients.

[0016] Step 102: Determine the actual cooking temperature at the cooking ingredient based on the target distance measured by the distance sensor at the top of the cavity, the current temperature, and the current humidity; the target distance is the distance between the top of the cavity and the cooking ingredient.

[0017] Exemplarily, the distance sensor at the top of the cavity is a sensor installed at the top of a cooking device (such as an oven, a microwave oven), which measures the vertical distance from the top to the surface of the ingredient through technologies such as ultrasonic, infrared, or laser. For example, the ultrasonic sensor at the top of the microwave oven measures that the distance to the ingredient is 20 cm. The target distance is the physical distance between the top of the cavity detected by the sensor and the surface of the ingredient. The actual cooking temperature is the temperature at which the surface or inside of the ingredient is actually heated, and needs to be corrected by comprehensive calculation of the distance, ambient temperature, and humidity. For example, the sensor shows 180 °C, but due to the relatively long distance between the ingredient and the heating tube, the actual cooking temperature may be only 165 °C.

[0018] Predict the temperature at the cooking ingredient through the target distance, the current temperature, and the current humidity to obtain the actual cooking temperature, which is convenient for subsequent heating control of the cooking device according to the actual cooking temperature. Through multi-parameter fusion calculation, the cooking effect and the automation level are significantly improved.

[0019] Step 103: Perform heating control on the cooking device based on the actual cooking temperature and the target cooking temperature, so that the actual cooking temperature is maintained at the target cooking temperature until the cooking ends.

[0020] Exemplarily, the target cooking temperature is an ideal temperature value set according to the ingredient characteristics and cooking requirements, which is set by the user or automatically recommended by an intelligent recipe. For example: for slow-cooking salmon at a low temperature, it is set to 52 °C; for baking bread, it is set to 190 °C. The heating control is that the cooking device dynamically adjusts the heating power (such as adjusting the heating tube, the fan speed, etc.) according to the deviation between the actual and target temperatures, so that the temperature quickly stabilizes at the target value.

[0021] The rule for determining the end of cooking can be reaching the target cooking temperature and maintaining it for a certain period of time, or the cumulative heat reaching the set value. Example: The toaster automatically shuts down after maintaining at 180 °C for 3 minutes.

[0022] In an embodiment of the present application, based on the current temperature and current humidity measured by a sensor near the cavity, and the target distance between the top of the cavity and the cooking ingredients, the temperature at the cooking ingredients is predicted to obtain the actual cooking temperature, and the cooking device is heated and controlled based on the actual cooking temperature and the target cooking temperature, so that the actual cooking temperature is maintained at the target cooking temperature. When the user sets the target cooking temperature and cooking time, since the actual cooking temperature can more accurately represent the temperature at the cooking ingredients, therefore, based on the actual cooking temperature as the control basis, through heating control, when the actual cooking temperature is maintained at the target cooking temperature, it can ensure that the cooking ingredients are cooked according to the target cooking temperature, and further ensure that when the cooking time is reached, the cooking ingredients are already cooked. Or, when the user only sets the target cooking temperature, since the present application can ensure that the cooking ingredients are cooked according to the target cooking temperature through heating control, and the target cooking temperature is higher than the temperature near the cavity, the ripening time of the food can be reduced.

[0023] Figure 2 is a flowchart of the steps of another temperature control method provided by the present application. Refer to Figure 2 , the method may include the following steps: Step 201, obtain the current temperature measured by the temperature sensor in the cavity of the cooking device and the current humidity measured by the humidity sensor.

[0024] This step can specifically refer to the above step 101 and will not be elaborated here.

[0025] Optionally, step 201 may specifically include: Sub-step 2011, obtain the first temperature measured by the temperature sensor at the center of the top of the cavity of the cooking device; Sub-step 2012, obtain the second temperature measured by the temperature sensor at the bottom of the rear wall of the cavity of the cooking device; Sub-step 2013, obtain the third temperature measured by the temperature sensor at the center of the side wall of the cavity of the cooking device.

[0026] For sub-step 2011 - sub-step 2013, the placement position of the temperature sensor is the key to accurately estimating the actual cooking temperature at the cooking ingredients. Reasonable placement can reduce the estimation error. The following target requirements should be met when choosing the position: 1. Avoid the heating element, stay away from the direct radiation area, and reduce interference; 2. Cover the temperature gradient area of the cavity and capture the distribution of the thermal field; 3. Be close to the heat exchange boundary layer of the area where the food is located. Therefore, the present application selects to set the temperature sensor at the center of the top, the bottom of the rear wall, and the midline position of the side wall. Refer to Figure 3, the circle represents a temperature sensor. The temperature sensor at the center of the top of the cooking device 30 cavity is the first temperature sensor 301, the temperature sensor at the bottom of the rear wall of the cooking device cavity is the second temperature sensor 302, and the temperature sensor at the center of the side wall of the cooking device cavity is the third temperature sensor 303. The first temperature measured by the first temperature sensor 301, the second temperature measured by the second temperature sensor 302, and the third temperature measured by the third temperature sensor 303 are used as the current temperature measured by the temperature sensors in the cooking device cavity. The first temperature sensor 301 is located at the center of the top of the cavity, which can avoid the heating element, be far from the direct radiation area, and reduce interference. The second temperature sensor 302 is located at the bottom of the rear wall of the cavity, close to the heat exchange boundary layer of the area where the food is located. The third temperature sensor 303 is located at the center of the side wall of the cavity, which can cover the temperature gradient area of the cavity and capture the distribution of the thermal field. Therefore, by setting the temperature sensors at the center of the top, the bottom of the rear wall, and the midline of the side wall, the actual cooking temperature at the cooking ingredients can be accurately predicted, and the prediction error can be reduced.

[0027] Step 202: Determine the current working parameter value of the cooking device as the target parameter value.

[0028] Exemplarily, the working parameter value reflects the current working condition of the cooking device and may include: heating power, fan speed (hereinafter referred to as wind speed), and steam humidity. The current working parameter value is a physical quantity parameter that is adjusted in real time during the operation of the cooking device and is used to quantify the operation state of the device. Example: Heating power: The current output power of the heating tube of the cooking device is 1500 watts (W). Wind speed: The rotation speed of the hot air circulation fan is 2000 revolutions per minute (Revolutions Per Minute, RPM). Steam humidity: The current relative humidity (Relative Humidity, RH) of the steam generator of the cooking device is 70%.

[0029] Step 203: Obtain the coefficient set corresponding to the target parameter value from the corresponding relationship between the preset working parameter value and the coefficient set as the target coefficient set; the coefficient set corresponding to the working parameter value is determined by including the historical target cooking temperature, the historical temperature measured when the sample cooking ingredients reach the historical target cooking temperature with the working parameter value, the historical distance, and the historical humidity; the coefficient set includes a temperature coefficient, a distance coefficient, and a humidity coefficient.

[0030] Exemplarily, the correspondence between the preset working parameter values and the coefficient set is a mapping table or a mathematical model obtained through training with historical data, which is used to match the optimal coefficient set (temperature coefficient, distance coefficient, humidity coefficient) according to the current working parameter values (such as heating power, wind speed). It is used to dynamically correct the calculation of the actual temperature during cooking and improve the temperature control accuracy. For example, when the heating power = 1800W and the wind speed = 2500 RPM, the corresponding coefficient set is: the first temperature coefficient = 1.05, the second temperature coefficient = 1.08, the third temperature coefficient = 1.18, the distance coefficient = 0.98, and the humidity coefficient = 0.92. The target coefficient set is to match the optimal coefficient combination from the correspondence between the preset working parameter values and the coefficient set according to the current target parameter values (such as heating power 1800W, wind speed 2500 RPM), which is used to correct the calculation of the actual cooking temperature. Example: The target parameter values (1800W, 2500 RPM) match the coefficient set: the first target temperature coefficient = 1.05, the second target temperature coefficient = 1.08, the third target temperature coefficient = 1.18, the target distance coefficient = 0.98, and the target humidity coefficient = 0.92.

[0031] The correspondence between the preset working parameter values and the coefficient set is generated in the following way: For any working parameter value, obtain the historical target cooking temperature, and when cooking with the working parameter value and the sample cooking ingredient reaches the historical target cooking temperature, measure the historical temperature, historical distance, and historical humidity. According to the historical temperature, historical humidity, historical distance, and historical target cooking temperature, perform multiple linear fitting to obtain the coefficient set corresponding to the working parameter value. After obtaining the coefficient sets corresponding to all working parameter values, establish the correspondence between the preset working parameter values and the coefficient set.

[0032] The historical target cooking temperature is the target temperature set by the user during past cooking (such as setting 180°C for baking a cake), which is used as the dependent variable for fitting to inversely deduce the coefficient set. Taking the historical temperature including the first historical temperature, the second historical temperature, and the third historical temperature as an example, the first historical temperature is 160°C, the second historical temperature is 170°C, the third historical temperature is 175°C, the historical distance is 15 cm, and the historical humidity is 45% RH. These are used as the independent variables for fitting to calculate the influence weights of the historical temperature, historical distance, and historical humidity, that is, the first temperature coefficient, the second temperature coefficient, the third temperature coefficient, the distance coefficient, and the humidity coefficient. A linear relationship model between the historical target cooking temperature and the historical temperature, historical distance, and historical humidity is established through statistical methods, and the form is: T_center=a*T1+b*T2+c*T3+e*D+f*H+g Wherein, T1 is the first historical temperature, T2 is the second historical temperature, T3 is the third historical temperature, H is the historical humidity, D is the historical distance, and a, b, c, e, f, g are coefficients that need to be fitted through experimental data. a is the first temperature coefficient, b is the second temperature coefficient, c is the third temperature coefficient, e is the distance coefficient, f is the humidity coefficient, and g is the residual term.

[0033] After determining the historical target cooking temperature, the first historical temperature, the second historical temperature, the third historical temperature, the historical distance, and the historical humidity, use them as sample pairs. According to the sample pairs and the established linear relationship model, determine the coefficients in the model to minimize the error between the temperature predicted by the model and the historical target cooking temperature. At the same time, when performing parameter fitting, different working parameter values need to be classified, such as different heating powers, fan speeds, and humidity levels. Fit different sets of coefficients respectively, and then select the corresponding set of coefficients according to the current working parameter value during operation. In this way, the fitting parameters closest to the real temperature can be used to reduce the error predicted by the mathematical model.

[0034] Step 204: Determine the actual cooking temperature according to the current temperature, the target distance, the current humidity, the target temperature coefficient, the target distance coefficient, and the target humidity coefficient; the target distance is the distance between the top of the cavity and the cooking ingredient; the target temperature coefficient, the target distance coefficient, and the target humidity coefficient are the temperature coefficient, the distance coefficient, and the humidity coefficient in the target coefficient set respectively.

[0035] See Figure 3 , the square represents the humidity sensor 304, the current humidity can be measured by the humidity sensor 304, the ellipse represents the distance sensor 305, and the target distance can be measured by the distance sensor 305.

[0036] Exemplarily, after obtaining the target coefficient set from the correspondence between the preset working parameter values and the coefficient set, the actual cooking temperature can be determined according to the current temperature, target distance, current humidity, target temperature coefficient, target distance coefficient, and target humidity coefficient. Specifically, the first result can be determined according to the current temperature and the target temperature coefficient, the second result according to the current humidity and the target humidity coefficient, and the third result according to the target distance and the target distance coefficient. Then, the actual cooking temperature can be determined according to the first result, the second result, and the third result. The steam oven bakes the steak at 1800W and a wind speed of 2500 RPM, with a target cooking temperature of 60°C. Query the correspondence table between the preset working parameter values and the coefficient set to find the coefficient set corresponding to 1800W + 2500 RPM: the first target temperature coefficient = 1.05, the second target temperature coefficient = 1.08, the third target temperature coefficient = 1.18, the target distance coefficient = 0.98, and the target humidity coefficient = 0.92. If the current temperature includes a first temperature of 50°C, a second temperature of 52°C, and a third temperature of 58°C, the actual cooking temperature can be calculated.

[0037] By using the target distance, current temperature, and current humidity to predict the temperature at the cooking ingredient, multi-parameter collaborative calculation can more accurately predict the actual cooking temperature at the cooking ingredient, facilitating subsequent heating control of the cooking device based on the actual cooking temperature and improving the cooking effect.

[0038] Optionally, the coefficient set further includes: a wind speed coefficient and / or a temperature compensation value coefficient; Step 204 may specifically include: Sub-step 2041: Calculate a first optimization term based on the wind speed in the target parameter value and the target wind speed coefficient, and / or calculate a second optimization term based on the current temperature, current humidity, and the target temperature compensation value coefficient as the target optimization term; the target wind speed coefficient and the target temperature compensation value coefficient are the wind speed coefficient and the temperature compensation value coefficient in the target coefficient set; Sub-step 2042: Determine the actual cooking temperature according to the current temperature, target distance, current humidity, target temperature coefficient, target distance coefficient, target humidity coefficient, and the target optimization term.

[0039] For sub-step 2041 - sub-step 2042, the coefficient set further includes: a wind speed coefficient. Based on the wind speed in the target parameter values and the target wind speed coefficient, calculate a first optimization term as the target optimization term. According to the current temperature, target distance, current humidity, target temperature coefficient, target distance coefficient, target humidity coefficient, and the target optimization term, determine the actual cooking temperature. Specifically, the product result of the wind speed and the target wind speed coefficient is determined as the target optimization term, that is, d*V, where d represents the target wind speed coefficient and V represents the wind speed. Since the wind speed directly affects the heat convection efficiency (determining the heat transfer speed from the heat source to the ingredients), that is, too low wind speed leads to slow heat transfer and uneven heating, and too high wind speed leads to fast heat transfer and possible local overheating. Therefore, when determining the actual cooking temperature, considering the wind speed, the power distribution of the heating tubes can be adjusted according to the wind speed coefficient to achieve a more accurate and efficient cooking effect.

[0040] The coefficient set further includes: a temperature compensation value coefficient. Based on the current temperature, current humidity, and the target temperature compensation value coefficient, calculate a second optimization term as the target optimization term. According to the current temperature, target distance, current humidity, target temperature coefficient, target distance coefficient, target humidity coefficient, and the target optimization term, determine the actual cooking temperature. Specifically, the temperature compensation value can be determined according to the current temperature and current humidity, and the product result of the temperature compensation value and the target temperature compensation value coefficient is determined as the target optimization term, that is, h*(H*ΔT), where h represents the target temperature compensation value coefficient, H represents the current humidity, and ΔT represents the temperature change rate. Humidity affects the evaporation heat dissipation efficiency (determining the heat loss on the surface of the ingredients), that is, a high humidity environment (such as steaming, stewing) will reduce the heat transfer efficiency of hot air and the sensor reading is higher, and low humidity (such as baking cookies) will accelerate the heat transfer efficiency of hot air and the sensor reading is lower. Therefore, when determining the actual cooking temperature, considering the current humidity to compensate the current temperature, this compensation mechanism can ultimately make the cooking temperature more in line with the actual heating state of the ingredients, taking into account taste, doneness, and energy efficiency.

[0041] The coefficient set further includes: a wind speed coefficient and / or a temperature compensation value coefficient. Calculate a first optimization term based on the wind speed in the target parameter values and the target wind speed coefficient, and calculate a second optimization term based on the current temperature, the current humidity, and the target temperature compensation value coefficient as the target optimization term. Determine the actual cooking temperature according to the current temperature, the target distance, the current humidity, the target temperature coefficient, the target distance coefficient, the target humidity coefficient, and the target optimization term. Specifically, determine the product result of the target wind speed coefficient of the wind speed as the first optimization term, that is, d*V, where d represents the target wind speed coefficient and V represents the wind speed. Determine the product result of the temperature compensation value and the target temperature compensation value coefficient as the second optimization term, that is, h*(H*ΔT), where h represents the target temperature compensation value coefficient, H represents the current humidity, and ΔT represents the temperature change rate. When determining the actual cooking temperature, considering the wind speed and compensating the current temperature with the current humidity can further achieve a more accurate and efficient cooking effect.

[0042] When the coefficient set further includes one or more of the wind speed and the temperature compensation value, the generation process of the corresponding relationship between the preset working parameter values and the coefficient set refers to the above process and will not be elaborated here.

[0043] Optionally, sub-step 2041 may specifically include: Sub-step 20411: Calculate the temperature change rate based on the current temperature, and determine the temperature compensation value of the current humidity to the current temperature based on the temperature change rate and the current humidity; Sub-step 20412: Determine the second optimization term according to the temperature compensation value and the target temperature compensation value coefficient.

[0044] For sub-steps 20411 - 20412, the temperature change rate is the change amount of temperature per unit time. Calculating the temperature change rate based on the current temperature may be to first calculate the temperature difference between the current temperature at the current moment and the temperature at the previous moment, then calculate the time difference between the current moment and the previous moment, and finally calculate the ratio of the temperature difference and the time difference to obtain the temperature change rate. That is, the temperature change rate ΔT = dT / dt. Where dT represents the temperature difference and dt represents the time difference.

[0045] Since humidity affects the specific heat capacity of air, that is, it affects the amount of heat required for a unit mass of air to increase by one degree. When the humidity increases, that is, water vapor mixes into the air, because the specific heat capacity of water is larger than that of dry air, the specific heat capacity of moist air will be higher than that of dry air. This means that under the same heating power, moist air will rise more slowly and the thermal inertia of the air increases. Therefore, it is necessary to determine the temperature compensation value based on the current humidity and the current temperature. The temperature change rate can be calculated first according to the current temperature, and then based on the temperature change rate and the current humidity, the temperature compensation value of the current humidity to the current temperature can be determined. Specifically, the product result of the temperature change rate and the current humidity can be determined as the temperature compensation value, that is, H*ΔT, where H represents the current humidity and ΔT represents the temperature change rate. After obtaining the temperature compensation value, according to the temperature compensation value H*ΔT and the target temperature compensation value coefficient h, the second optimization term is determined. Specifically, the product result of the temperature compensation value H*ΔT and the target temperature compensation value coefficient h is determined as the second optimization term. Thus, the actual cooking temperature is determined according to the second optimization term. Since a temperature compensation term is introduced when determining the actual cooking temperature, and the temperature compensation term takes into account the influence of humidity on temperature, then, by fitting the non-linear relationship between temperature and humidity through the temperature compensation term, the prediction of the actual cooking temperature can be made more accurate.

[0046] Optionally, sub-step 2042 may specifically include: Sub-step 20421, calculate the first product result of the current temperature and the target temperature coefficient, the second product result of the target distance and the target distance coefficient, and the third product result of the current humidity and the target humidity coefficient; Sub-step 20422, calculate the sum result of the first product result, the second product result, the third product result, and the target optimization term, and determine the actual cooking temperature according to the sum result.

[0047] For sub-steps 20421 - 20422, through the weighted calculation of the first product result, the second product result, and the third product result, the influence of temperature, distance, and humidity on the actual cooking temperature is transformed into mathematical calculations, so as to more accurately determine the actual cooking temperature and achieve accurate temperature mapping from the cavity environment to the ingredients.

[0048] Step 205, perform heating control on the cooking device based on the actual cooking temperature and the target cooking temperature, so that the actual cooking temperature is maintained at the target cooking temperature until the cooking ends.

[0049] This step can specifically refer to the above step 103 and will not be elaborated here.

[0050] Optionally, step 205 may specifically include: Sub-step 2051: When the actual cooking temperature is lower than the target cooking temperature, increase the working power of the heating component in the cooking device so that the actual cooking temperature reaches the target cooking temperature; Sub-step 2052: When the actual cooking temperature is higher than the target cooking temperature, decrease the working power of the heating component so that the actual cooking temperature reaches the target cooking temperature; The method further includes: Step 206: When the cooking has not ended, return to the step of obtaining the current temperature measured by the temperature sensor in the cooking device cavity and the current humidity measured by the humidity sensor at a preset period and continue to execute.

[0051] For sub-step 2051 - sub-step 2052, and step 206, heating control of the cooking device can be to control the working frequency of the heating component in the cooking device. The heating component can be Figure 3 the heating tube and the steam generator 306 in. When the actual cooking temperature is lower than the target cooking temperature, increase the working power of the heating tube and the steam generator 306. When the actual cooking temperature is higher than the target cooking temperature, decrease the working power of the heating tube and the steam generator 306 so that the actual cooking temperature reaches the target cooking temperature. According to the comparison result between the actual cooking temperature and the target cooking temperature, adjust the working power of the heating component, so that the cooking ingredients are heated according to the target cooking temperature. When the cooking time is reached, the food is cooked, or the cooking time of the food can be reduced.

[0052] Taking the preset period as 10s as an example, when the cooking has not ended, return to the step of obtaining the current temperature measured by the temperature sensor in the cooking device cavity and the current humidity measured by the humidity sensor every 10s and continue to execute. Thus, based on the target distance measured by the distance sensor at the top of the cavity, the current temperature, and the current humidity, predict the actual cooking temperature at the cooking ingredients, and the target cooking temperature to perform heating control on the cooking device until the cooking ends. During the cooking process, the temperature at the cooking ingredients can be predicted all the time to obtain the actual cooking temperature, and according to the comparison result between the actual cooking temperature and the target cooking temperature, adjust the working power of the heating component. Through periodic temperature prediction and dynamic adjustment of the working power of the heating component, a more accurate, efficient, and adaptive cooking process can be achieved.

[0053] In an embodiment of the present application, based on the current temperature and current humidity near the cavity measured by sensors, as well as the target distance between the top of the cavity and the cooking ingredients, the temperature at the cooking ingredients is predicted to obtain the actual cooking temperature, and the cooking device is heated and controlled based on the actual cooking temperature and the target cooking temperature, so that the actual cooking temperature is maintained at the target cooking temperature. When the user sets the target cooking temperature and cooking time, since the actual cooking temperature can more accurately represent the temperature at the cooking ingredients, therefore, based on the actual cooking temperature as the control basis, through heating control, when the actual cooking temperature is maintained at the target cooking temperature, it can ensure that the cooking ingredients are cooked according to the target cooking temperature, and further ensure that when the cooking time is reached, the cooking ingredients are cooked. Or, when the user only sets the target cooking temperature, since the present application can ensure that the cooking ingredients are cooked according to the target cooking temperature through heating control, and the target cooking temperature is higher than the temperature near the cavity, the ripening time of the food can be reduced.

[0054] See Figure 4 , which shows a step flowchart of another temperature control method provided by an embodiment of the present application. The steps include: Step S1: The cooking device starts to work.

[0055] Step S2: Obtain the temperature measured by the temperature sensor in the cavity of the cooking device and the humidity measured by the humidity sensor.

[0056] Step S3: Analyze the temperature to obtain the temperature change trend in the cavity.

[0057] Step S4: Obtain the distance measured by the distance sensor at the top of the cavity.

[0058] Step S5: Combine the temperature change trend, temperature and distance to determine the basic cooking temperature at the cooking ingredients.

[0059] Step S6: Compensate the basic cooking temperature with humidity to obtain the actual cooking temperature.

[0060] Step S7: Determine whether the cooking is finished. If it is finished, jump to step S8; otherwise, jump to step S2.

[0061] Step S8: End.

[0062] See Figure 5 , which shows a temperature control device 40 provided by an embodiment of the present application, applied to a smart home device. The temperature control device 40 includes: An acquisition module 401, configured to acquire the current temperature measured by the temperature sensor in the cavity of the cooking device and the current humidity measured by the humidity sensor; A determination module 402, configured to determine an actual cooking temperature at a cooking ingredient based on a target distance measured by a distance sensor at the top of a cavity, the current temperature, and the current humidity; the target distance is the distance between the top of the cavity and the cooking ingredient; A control module 403, configured to perform heating control on the cooking device based on the actual cooking temperature and a target cooking temperature, so that the actual cooking temperature is maintained at the target cooking temperature until the cooking ends.

[0063] Optionally, the determination module includes: A first determination sub-module, configured to determine a current working parameter value of the cooking device as a target parameter value; A first acquisition sub-module, configured to acquire, from a correspondence relationship between preset working parameter values and a coefficient set, a coefficient set corresponding to the target parameter value as a target coefficient set; the coefficient set corresponding to the working parameter value is determined by a historical target cooking temperature, a historical temperature, a historical distance, and a historical humidity measured when a sample cooking ingredient reaches the historical target cooking temperature at the working parameter value; the coefficient set includes a temperature coefficient, a distance coefficient, and a humidity coefficient; A second determination sub-module, configured to determine the actual cooking temperature according to the current temperature, the target distance, the current humidity, a target temperature coefficient, a target distance coefficient, and a target humidity coefficient; the target temperature coefficient, the target distance coefficient, and the target humidity coefficient are respectively the temperature coefficient, the distance coefficient, and the humidity coefficient in the target coefficient set.

[0064] Optionally, the coefficient set further includes: a wind speed coefficient and / or a temperature compensation value coefficient; the second determination sub-module includes: A calculation unit, configured to calculate a first optimization term based on the wind speed in the target parameter value and a target wind speed coefficient, and / or calculate a second optimization term based on the current temperature, the current humidity, and a target temperature compensation value coefficient as a target optimization term; the target wind speed coefficient and the target temperature compensation value coefficient are the wind speed coefficient and the temperature compensation value coefficient in the target coefficient set; A determination unit, configured to determine the actual cooking temperature according to the current temperature, the target distance, the current humidity, the target temperature coefficient, the target distance coefficient, the target humidity coefficient, and the target optimization term.

[0065] Optionally, the calculation unit includes: A first calculation sub-unit, configured to calculate a temperature change rate according to the current temperature, and determine a temperature compensation value of the current humidity for the current temperature based on the temperature change rate and the current humidity; A first determination subunit, configured to determine the second optimization term according to the temperature compensation value and the target temperature compensation value coefficient.

[0066] Optionally, the determination unit includes: A second calculation subunit, configured to calculate a first product result of the current temperature and the target temperature coefficient, a second product result of the target distance and the target distance coefficient, and a third product result of the current humidity and the target humidity coefficient; A second determination subunit, configured to calculate a sum result of the first product result, the second product result, the third product result, and the target optimization term, and determine the actual cooking temperature according to the sum result.

[0067] Optionally, the acquisition module includes: A second acquisition sub-module, configured to acquire a first temperature measured by a temperature sensor at the center of the top of the cooking device cavity; A third acquisition sub-module, configured to acquire a second temperature measured by a temperature sensor at the bottom of the rear wall of the cooking device cavity; A fourth acquisition sub-module, configured to acquire a third temperature measured by a temperature sensor at the center of the side wall of the cooking device cavity.

[0068] Optionally, the first acquisition sub-module includes: An acquisition unit, configured to, for any one of the working parameter values, acquire the historical target cooking temperature, and the historical temperature, historical distance, and historical humidity measured when cooking with the working parameter value and the sample cooking ingredients reach the historical target cooking temperature; A fitting unit, configured to perform multiple linear fitting according to the historical temperature, the historical humidity, the historical distance, and the historical target cooking temperature to obtain a coefficient set corresponding to the working parameter value; An establishment unit, configured to establish a correspondence between the preset working parameter value and the coefficient set after obtaining the coefficient sets corresponding to all the working parameter values.

[0069] Optionally, the control module includes: An increase sub-module, configured to, when the actual cooking temperature is less than the target cooking temperature, increase the working power of the heating component in the cooking device so that the actual cooking temperature reaches the target cooking temperature; A decrease sub-module, configured to, when the actual cooking temperature is greater than the target cooking temperature, decrease the working power of the heating component so that the actual cooking temperature reaches the target cooking temperature; The device further includes: a return execution module, configured to, when cooking has not ended, continue to execute the step of obtaining the current temperature measured by the temperature sensor in the cooking device cavity and the current humidity measured by the humidity sensor according to a preset period.

[0070] In an embodiment of the present application, according to the current temperature and current humidity near the cavity measured by the sensor, and the target distance between the top of the cavity and the cooking ingredient, the temperature at the cooking ingredient is predicted to obtain the actual cooking temperature, and the cooking device is heated and controlled based on the actual cooking temperature and the target cooking temperature, so that the actual cooking temperature is maintained at the target cooking temperature. When the user sets the target cooking temperature and cooking time, since the actual cooking temperature can more accurately represent the temperature at the cooking ingredient, therefore, based on the actual cooking temperature as the control basis, through heating control, when the actual cooking temperature is maintained at the target cooking temperature, it can ensure that the cooking ingredient is cooked according to the target cooking temperature, and further ensure that when the cooking time is reached, the cooking ingredient is already cooked. Or, when the user only sets the target cooking temperature, since the present application can ensure that the cooking ingredient is cooked according to the target cooking temperature through heating control, and the target cooking temperature is higher than the temperature near the cavity, the ripening time of the food can be reduced.

[0071] See Figure 6 , the electronic device 500 may include one or more of the following components: a processing component 502, a memory 505, a power supply component 506, a multimedia component 508, an audio component 510, an input / output interface 512, a sensor component 514, and a communication component 516.

[0072] The processing component 502 generally controls the overall operation of the electronic device 500, such as operations associated with display, telephone call, data communication, camera operation, and recording operation. The processing component 502 may include one or more processors 520 to execute instructions to complete all or part of the steps of the above method. In addition, the processing component 502 may include one or more modules to facilitate the interaction between the processing component 502 and other components. For example, the processing component 502 may include a multimedia module to facilitate the interaction between the multimedia component 508 and the processing component 502.

[0073] The memory 505 is used to store various types of data to support the operation of the electronic device 500. Examples of such data include instructions for any application or method operating on the electronic device 500, contact data, phone book data, messages, pictures, multimedia, etc. The memory 505 can be implemented by any type of volatile or non-volatile storage device or a combination thereof, such as static random access memory (SRAM), electrically erasable programmable read-only memory (EEPROM), erasable programmable read-only memory (EPROM), programmable read-only memory (PROM), read-only memory (ROM), magnetic memory, flash memory, magnetic disk or optical disk.

[0074] The power supply component 506 provides power to various components of the electronic device 500. The power supply component 506 may include a power management system, one or more power supplies, and other components associated with generating, managing, and distributing power for the electronic device 500.

[0075] The multimedia component 508 includes an interface that provides an output interface between the electronic device 500 and the user. In some embodiments, the interface may include a liquid crystal display (LCD) and a touch panel (TP). If the interface includes a touch panel, the interface can be implemented as a touch screen to receive input signals from the user. The touch panel includes one or more touch sensors to sense touches, swipes, and gestures on the touch panel. The touch sensors can not only sense the boundaries of touch or swipe actions, but also detect the duration and pressure associated with the touch or swipe operation. In some embodiments, the multimedia component 508 includes a front camera and / or a rear camera. When the electronic device 500 is in an operating mode, such as a shooting mode or a multimedia mode, the front camera and / or the rear camera can receive external multimedia data. Each of the front camera and the rear camera can be a fixed optical lens system or have focal length and optical zoom capabilities.

[0076] The audio component 510 is used to output and / or input audio signals. For example, the audio component 510 includes a microphone (MIC) that is used to receive external audio signals when the electronic device 500 is in an operating mode, such as a call mode, a recording mode, and a voice recognition mode. The received audio signals can be further stored in the memory 505 or transmitted via the communication component 516. In some embodiments, the audio component 510 further includes a speaker for outputting audio signals.

[0077] The input / output interface 512 provides an interface between the processing component 502 and a peripheral interface module, and the peripheral interface module can be a keyboard, a click wheel, buttons, etc. These buttons can include, but are not limited to: a home button, a volume button, a start button, and a lock button.

[0078] The sensor assembly 514 includes one or more sensors for providing an assessment of the status of various aspects of the electronic device 500. For example, the sensor assembly 514 can detect the on / off state of the electronic device 500, the relative positioning of components, such as components for the display and keypad of the electronic device 500. The sensor assembly 514 can also detect a change in the position of the electronic device 500 or a component of the electronic device 500, the presence or absence of user contact with the electronic device 500, the orientation or acceleration / deceleration of the electronic device 500, and the temperature change of the electronic device 500. The sensor assembly 514 can include a proximity sensor configured to detect the presence of nearby objects without any physical contact. The sensor assembly 514 can also include a light sensor, such as a CMOS or CCD image sensor, for use in imaging applications. In some embodiments, the sensor assembly 514 can also include an acceleration sensor, a gyroscope sensor, a magnetic sensor, a pressure sensor, or a temperature sensor.

[0079] The communication component 516 is used to facilitate communication between the electronic device 500 and other devices in a wired or wireless manner. The electronic device 500 can access a wireless network based on communication standards, such as WiFi, a carrier network (such as 2G, 3G, 4G, or 5G), or a combination thereof. In an exemplary embodiment, the communication component 516 receives a broadcast signal or broadcast-related information from an external broadcast management system via a broadcast channel. In an exemplary embodiment, the communication component 516 further includes a near field communication (NFC) module to facilitate short-range communication. For example, the NFC module can be implemented based on radio frequency identification (RFID) technology, infrared data association (IrDA) technology, ultra-wideband (UWB) technology, Bluetooth (BT) technology, and other technologies.

[0080] In an exemplary embodiment, the electronic device 500 can be implemented by one or more application specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, or other electronic components for implementing a temperature control method provided by the embodiments of the present application.

[0081] In an exemplary embodiment, a non-transitory computer-readable storage medium including instructions is also provided, such as a memory 505 including instructions, and the above instructions can be executed by the processor 520 of the electronic device 500 to complete the above method. For example, the non-transitory storage medium can be a ROM, a random access memory (RAM), a CD-ROM, a magnetic tape, a floppy disk, and an optical data storage device, etc.

[0082] Figure 7is a block diagram of an electronic device 600 according to another embodiment of the present invention. For example, the electronic device 600 may be provided as a server. Refer to Figure 7 , the electronic device 600 includes a processing component 622, which further includes one or more processors, and memory resources represented by a memory 632 for storing instructions executable by the processing component 622, such as application programs. The application programs stored in the memory 632 may include one or more modules each corresponding to a set of instructions. In addition, the processing component 622 is configured to execute instructions to perform a temperature control method provided by an embodiment of the present application.

[0083] The electronic device 600 may further include a power supply component 626 configured to perform power management of the electronic device 600, a wired or wireless network interface 650 configured to connect the electronic device 600 to a network, and an input / output interface 658. The electronic device 600 may operate based on an operating system stored in the memory 632, such as Windows ServerTM, Mac OS XTM, UnixTM, LinuxTM, FreeBSDTM or the like.

[0084] Those skilled in the art will readily conceive of other embodiments of the present application after considering the specification and practicing the application disclosed herein. The present application is intended to cover any variations, uses, or adaptations of the present application that follow the general principles of the present application and include known common knowledge or conventional technical means in the technical field not disclosed in the present disclosure. The specification and embodiments are only regarded as exemplary, and the true scope and spirit of the present application are pointed out by the following claims.

[0085] It should be understood that the present application is not limited to the exact structures already described and shown in the drawings, and various modifications and changes can be made without departing from its scope. The scope of the present application is only limited by the appended claims.

Claims

1. A temperature control method, characterized in that, Applied to a cooking device, the method includes: Obtaining the current temperature measured by a temperature sensor in the cavity of the cooking device and the current humidity measured by a humidity sensor; Taking the current working parameter value of the cooking device as the target parameter value, and obtaining the temperature coefficient, distance coefficient, and humidity coefficient of the current temperature, target distance, and current humidity respectively based on the target parameter value; the target distance is the distance between the top of the cavity and the cooking ingredient; Determining the actual cooking temperature at the cooking ingredient based on the current temperature, the target distance, the current humidity, the temperature coefficient, the distance coefficient, and the humidity coefficient; Performing heating control on the cooking device based on the actual cooking temperature and the target cooking temperature, so that the actual cooking temperature is maintained at the target cooking temperature until the cooking ends.

2. The method according to claim 1, wherein The obtaining the temperature coefficient, distance coefficient, and humidity coefficient of the current temperature, target distance, and current humidity respectively based on the target parameter value includes: Obtaining the coefficient set corresponding to the target parameter value from the preset correspondence between the working parameter value and the coefficient set as the target coefficient set; the coefficient set corresponding to the working parameter value is determined by the historical target cooking temperature, the historical temperature, historical distance, and historical humidity measured when the sample cooking ingredient reaches the historical target cooking temperature at the working parameter value; the coefficient set includes a temperature coefficient, a distance coefficient, and a humidity coefficient; Determining the temperature coefficient, distance coefficient, and humidity coefficient in the target coefficient set as the temperature coefficient, distance coefficient, and humidity coefficient of the current temperature, target distance, and current humidity respectively.

3. The method according to claim 2, characterized in that, The coefficient set further includes: a wind speed coefficient and / or a temperature compensation value coefficient; the determining the actual cooking temperature at the cooking ingredient based on the current temperature, the target distance, the current humidity, the temperature coefficient, the distance coefficient, and the humidity coefficient includes: Calculating a first optimization term based on the wind speed in the target parameter value and the target wind speed coefficient, and / or calculating a second optimization term based on the current temperature, the current humidity, and the target temperature compensation value coefficient as the target optimization term; the target wind speed coefficient and the target temperature compensation value coefficient are the wind speed coefficient and the temperature compensation value coefficient in the target coefficient set; Determining the actual cooking temperature according to the current temperature, the target distance, the current humidity, the target temperature coefficient, the target distance coefficient, the target humidity coefficient, and the target optimization term; the target temperature coefficient, the target distance coefficient, and the target humidity coefficient are the temperature coefficient, distance coefficient, and humidity coefficient of the current temperature, target distance, and current humidity respectively.

4. The method according to claim 3, characterized in that, The calculating the second optimization term based on the current temperature, the current humidity, and the target temperature compensation value coefficient includes: Calculating the temperature change rate according to the current temperature, and determining the temperature compensation value of the current humidity to the current temperature based on the temperature change rate and the current humidity; Determine the second optimization term according to the temperature compensation value and the target temperature compensation value coefficient.

5. The method according to claim 3, wherein The determining of the actual cooking temperature according to the current temperature, the target distance, the current humidity, the target temperature coefficient, the target distance coefficient, the target humidity coefficient, and the target optimization term includes: Calculate a first product result of the current temperature and the target temperature coefficient, a second product result of the target distance and the target distance coefficient, and a third product result of the current humidity and the target humidity coefficient; Calculate the sum result of the first product result, the second product result, the third product result, and the target optimization term, and determine the actual cooking temperature according to the sum result.

6. The method according to claim 1, wherein The obtaining of the current temperature measured by the temperature sensor in the cooking device cavity includes: Obtain a first temperature measured by the temperature sensor at the center of the top of the cooking device cavity; Obtain a second temperature measured by the temperature sensor at the bottom of the rear wall of the cooking device cavity; Obtain a third temperature measured by the temperature sensor at the center of the side wall of the cooking device cavity.

7. The method according to claim 2, characterized in that, The corresponding relationship between the preset working parameter values and the coefficient set is generated in the following manner: For any one of the working parameter values, obtain the historical target cooking temperature, and the historical temperature, historical distance, and historical humidity measured when the sample cooking ingredient reaches the historical target cooking temperature when cooking with the working parameter value; Perform multiple linear fitting according to the historical temperature, the historical humidity, the historical distance, and the historical target cooking temperature to obtain the coefficient set corresponding to the working parameter value; After obtaining the coefficient sets corresponding to all the working parameter values, establish the corresponding relationship between the preset working parameter values and the coefficient sets.

8. The method according to claim 1, wherein The heating control of the cooking device based on the actual cooking temperature and the target cooking temperature, such that the actual cooking temperature is maintained at the target cooking temperature, includes: In the case where the actual cooking temperature is less than the target cooking temperature, increase the working power of the heating component in the cooking device such that the actual cooking temperature reaches the target cooking temperature; In the case where the actual cooking temperature is greater than the target cooking temperature, decrease the working power of the heating component such that the actual cooking temperature reaches the target cooking temperature; The method further includes: in the case where the cooking has not ended, return to the step of obtaining the current temperature measured by the temperature sensor in the cooking device cavity and the current humidity measured by the humidity sensor according to a preset period and continue to execute.

9. A temperature control device, characterized in that, Applied to a cooking device, the device includes: A first obtaining module, configured to obtain the current temperature measured by the temperature sensor in the cooking device cavity and the current humidity measured by the humidity sensor; A second obtaining module, configured to use the current working parameter value of the cooking device as the target parameter value, and obtain the temperature coefficient, distance coefficient, and humidity coefficient of the current temperature, target distance, and current humidity respectively based on the target parameter value; the target distance is the distance between the top of the cavity and the cooking ingredient. A determination module, configured to determine an actual cooking temperature at the cooking ingredient based on the current temperature, the target distance, the current humidity, the temperature coefficient, the distance coefficient, and the humidity coefficient; A control module, configured to perform heating control on the cooking device based on the actual cooking temperature and the target cooking temperature, so that the actual cooking temperature is maintained at the target cooking temperature until the cooking ends.

10. An electronic device, characterized in that, It includes a processor and a memory, and the memory stores programs or instructions that can run on the processor. When the programs or instructions are executed by the processor, the steps of the method according to any one of claims 1 to 8 are implemented.

11. A readable storage medium, characterized in that, Programs or instructions are stored on the readable storage medium. When the programs or instructions are executed by the processor, the steps of the method according to any one of claims 1 to 8 are implemented.

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