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

Abstract

The present application provides a temperature control method, device, electronic device and readable storage medium, which are applied to cooking equipment. The method includes: obtaining the current temperature measured by a temperature sensor in the cavity of the cooking equipment and the current humidity measured by a humidity sensor, determining the actual cooking temperature of the cooking ingredients based on the target distance, current temperature and current humidity measured by a distance sensor at the top of the cavity, and controlling the heating of 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 completed.

Description

Technical Field

[0001] The present application belongs to the technical field of smart home appliances, and specifically relates to a temperature control method, device, electronic device and readable storage medium. Background Art

[0002] Cooking equipment refers to devices that heat food to a edible state through heat transfer, electromagnetic induction, microwave radiation, and other methods. For example, a steam oven uses a built-in boiler generator and heating elements to generate high-temperature steam and circulate hot air to heat the food.

[0003] In the prior art, after the user sets the target cooking temperature for the food, heating control is performed directly based on the temperature feedback from the temperature sensor in the steam oven so that the temperature detected by the temperature sensor is maintained at the target cooking temperature.

[0004] However, the temperature sensor obtains the temperature near the steam oven cavity. When the temperature detected by the temperature sensor is maintained at the target cooking temperature through heating control, the food may not be cooked enough or the cooking time may be too long. Summary of the Invention

[0005] The present application aims to provide a temperature control method, device, electronic device and readable storage medium, which at least solve the problem in the prior art that food is not cooked enough or the cooking time is too long.

[0006] In a first aspect, embodiments of the present application disclose a temperature control method, which is applied to a cooking device. The method includes:

[0007] Obtaining the current temperature measured by the temperature sensor and the current humidity measured by the humidity sensor in the cooking device cavity;

[0008] taking a current operating parameter value of the cooking device as a target parameter value, and obtaining a temperature coefficient, a distance coefficient, and a humidity coefficient of each of the current temperature, the target distance, and the current humidity based on the target parameter value; the target distance being the distance between the top of the cavity and the cooking ingredients;

[0009] determining an actual cooking temperature of the cooking ingredient based on the current temperature, the target distance, the current humidity, the temperature coefficient, the distance coefficient, and the humidity coefficient;

[0010] 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 until cooking is completed.

[0011] In a second aspect, an embodiment of the present application discloses a temperature control device for use in a cooking device, the device comprising:

[0012] A first acquisition module is used to 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;

[0013] a second acquisition module, configured to use a current operating parameter value of the cooking device as a target parameter value, and acquire a temperature coefficient, a distance coefficient, and a humidity coefficient of each of the current temperature, the target distance, and the current humidity based on the target parameter value; the target distance being the distance between the top of the cavity and the cooking ingredients;

[0014] a determination module, configured to determine an actual cooking temperature of the cooking ingredient based on the current temperature, the target distance, the current humidity, the temperature coefficient, the distance coefficient, and the humidity coefficient;

[0015] The control module is used to control the heating of 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 is completed.

[0016] In a third aspect, an embodiment of the present application further discloses an electronic device comprising a processor and a memory, wherein the memory stores programs or instructions that can be run on the processor, and when the programs or instructions are executed by the processor, the steps of the method described in the first aspect are implemented.

[0017] In a fourth aspect, an embodiment of the present application further discloses a readable storage medium, on which a program or instruction is stored. When the program or instruction is executed by a processor, the steps of the method described in the first aspect are implemented.

[0018] In summary, in the embodiment of the present application, the temperature at the cooking ingredients is predicted based on the current temperature, current humidity, target distance between the top of the cavity and the cooking ingredients, temperature coefficient, humidity coefficient and distance coefficient measured by the sensor near the cavity, and the actual cooking temperature is obtained. 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, the actual cooking temperature is used as the control basis. Through heating control, the actual cooking temperature is maintained at the target cooking temperature. This ensures that the cooking ingredients are cooked according to the target cooking temperature, and further ensures that the cooking ingredients are cooked when the cooking time is reached. Alternatively, when the user only sets the target cooking temperature, since the present application ensures 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 cooking time of the food can be reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In the attached figure:

[0020] Figure 1 This is a flow chart of the steps of a temperature control method provided in an embodiment of the present application;

[0021] Figure 2 This is a flowchart of another temperature control method provided in an embodiment of the present application;

[0022] Figure 3 This is a structural diagram of a cooking device provided in an embodiment of the present application;

[0023] Figure 4 This is a flow chart of steps of another temperature control method provided in an embodiment of the present application;

[0024] Figure 5 is a block diagram of a temperature control device provided in an embodiment of the present application;

[0025] Figure 6 is a block diagram of an electronic device according to an embodiment of the present application;

[0026] Figure 7 This is a block diagram of an electronic device according to another embodiment of the present application. DETAILED DESCRIPTION

[0027] The following will be combined with the drawings in the embodiments of this application to clearly and completely describe the technical solutions in the embodiments of this application. Obviously, the embodiments described are part of the embodiments of this application, not all of them. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0028] The terms "first," "second," and the like in the specification and claims of this application are used to distinguish similar objects, and are not used to describe a specific order or precedence. It should be understood that the terms used in this manner are interchangeable where appropriate, so that the embodiments of this application can be implemented in an order other than that illustrated or described herein, and that the objects distinguished by "first," "second," and the like are generally of the same type, and do not limit the number of objects; for example, the first object can be one or more. In addition, the term "and / or" in the specification and claims refers to at least one of the connected objects, and the character " / " generally indicates that the objects connected are in an "or" relationship.

[0029] Figure 1 This is a flow chart of the steps of a temperature control method provided in the embodiment of the present application, see Figure 1 , the method may include the following steps:

[0030] Step 101: Obtain the current temperature measured by the temperature sensor and the current humidity measured by the humidity sensor in the cooking device cavity.

[0031] For example, a temperature sensor reflects ambient temperature changes through electrical signal changes, while a humidity sensor measures the water vapor content in the environment. By collecting data from these sensors, cooking equipment can achieve precise temperature control, improving cooking results.

[0032] Step 102: Determine the actual cooking temperature of the cooking ingredients based on the target distance, current temperature, and current humidity measured by the distance sensor at the top of the cavity; the target distance is the distance between the top of the cavity and the cooking ingredients.

[0033] For example, a cavity top distance sensor is a sensor mounted on the top of a cooking device (such as an oven or microwave oven). It uses ultrasonic, infrared, or laser technology to measure the vertical distance from the top to the surface of the food. For example, the ultrasonic sensor on the top of a microwave oven measures the food as 20 cm. The target distance is the physical distance between the cavity top and the food surface as detected by the sensor. The actual cooking temperature is the actual temperature of the food surface or interior, which is corrected by a combination of distance, ambient temperature, and humidity. For example, the sensor may display 180°C, but the actual cooking temperature may only be 165°C due to the distance of the food from the heating element.

[0034] The system uses the target distance, current temperature, and humidity to predict the temperature of the ingredients being cooked, determining the actual cooking temperature. This allows for subsequent heating control of the cooking equipment based on the actual cooking temperature. This multi-parameter fusion calculation significantly improves cooking quality and automation.

[0035] Step 103: Control heating of 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 cooking is completed.

[0036] For example, the target cooking temperature is the ideal temperature value set based on the characteristics of the ingredients and cooking requirements. It can be set by the user or automatically recommended by smart recipes. For example, slow-cooking salmon at 52°C or baking bread at 190°C. Heating control is the process of dynamically adjusting the heating power (such as adjusting the heating element and fan speed) based on the deviation between the actual and target temperatures, so that the temperature quickly stabilizes at the target value.

[0037] The cooking end can be determined by reaching the target cooking temperature and maintaining it for a certain period of time, or by the cumulative heat reaching a set value. For example, when toasting bread, the machine will automatically shut down after being maintained at 180°C for 3 minutes.

[0038] In an embodiment of the present application, the temperature at the cooking ingredients is predicted based on the current temperature and current humidity near the cavity and the target distance between the top of the cavity and the cooking ingredients measured by the sensor 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, the actual cooking temperature is used as the control basis. Through heating control, the actual cooking temperature is maintained at the target cooking temperature, which can ensure that the cooking ingredients are cooked according to the target cooking temperature, and further ensure that the cooking ingredients are cooked when the cooking time is reached. Alternatively, 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 cooking time of the food can be reduced.

[0039] Figure 2 This is a flow chart of another temperature control method provided by this application, see Figure 2 , the method may include the following steps:

[0040] Step 201: Obtain the current temperature measured by the temperature sensor and the current humidity measured by the humidity sensor in the cooking device cavity.

[0041] This step may be specifically referred to the above step 101 and will not be described in detail here.

[0042] Optionally, step 201 may specifically include:

[0043] Sub-step 2011: obtaining a first temperature measured by a temperature sensor at the center of the top of the cooking device cavity;

[0044] Sub-step 2012: obtaining a second temperature measured by a temperature sensor at the bottom of the rear wall of the cooking device cavity;

[0045] Sub-step 2013: obtaining a third temperature measured by a temperature sensor at the center of the side wall of the cooking device cavity.

[0046] For sub-steps 2011 to 2013, the placement of the temperature sensor is the key to accurately estimating the actual cooking temperature of the cooking ingredients. Reasonable placement can reduce the estimation error. The location selection should meet the following target requirements: 1. Avoid heating elements and stay away from direct radiation areas to 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, this application chooses to place the temperature sensor at the top center, the bottom of the back wall, and the center line of the side wall, see Figure 3 The circles represent temperature sensors. The temperature sensor at the top center of the cooking device 30 cavity is the first temperature sensor 301, the temperature sensor at the bottom of the back wall is the second temperature sensor 302, and the temperature sensor at the center of the side wall 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 top center of the cavity, away from the heating element and away from direct radiation, reducing interference. The second temperature sensor 302 is located at the bottom of the back wall, close to the heat exchange boundary layer where the food is located. The third temperature sensor 303 is located at the center of the side wall, covering the temperature gradient area of ​​the cavity and capturing the thermal field distribution. Therefore, placing temperature sensors at the top center, the bottom of the back wall, and the centerline of the side wall can accurately predict the actual cooking temperature of the ingredients being cooked, reducing prediction errors.

[0047] Step 202: Determine the current operating parameter value of the cooking device as the target parameter value.

[0048] For example, operating parameter values ​​reflect the current operating status of the cooking device and may include: heating power, fan speed (hereinafter referred to as wind speed), and steam humidity. Current operating parameter values ​​are physical quantities that are adjusted in real time during the operation of the cooking device and are used to quantify the device's operating status. Example: Heating power: The current output power of the cooking device's heating element is 1500 watts (W). Wind speed: The speed of the hot air circulation fan is 2000 revolutions per minute (RPM). Steam humidity: The current relative humidity (RH) of the cooking device's steam generator is 70%.

[0049] Step 203: From the correspondence between the preset working parameter values ​​and the coefficient sets, obtain a coefficient set corresponding to the target parameter value 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, historical distance, and historical humidity measured when the sample cooking ingredients are cooked at the working parameter value and reach the historical target cooking temperature; the coefficient set includes a temperature coefficient, a distance coefficient, and a humidity coefficient.

[0050] For example, the correspondence between preset operating parameter values ​​and coefficient sets is a mapping table or mathematical model trained using historical data. This is used to match the optimal coefficient set (temperature coefficient, distance coefficient, and humidity coefficient) based on the current operating parameter values ​​(such as heating power and wind speed). This is used to dynamically correct the actual temperature calculation during the cooking process, improving temperature control accuracy. For example, when the heating power is 1800W and the wind speed is 2500 RPM, the corresponding coefficient set is: first temperature coefficient = 1.05, second temperature coefficient = 1.08, third temperature coefficient = 1.18, distance coefficient = 0.98, and humidity coefficient = 0.92. The target coefficient set is the optimal coefficient combination matched from the correspondence between the preset operating parameter values ​​and the coefficient set based on the current target parameter values ​​(such as heating power of 1800W and wind speed of 2500 RPM). This is used to correct the calculation of the actual cooking temperature. Example: Target parameter values ​​(1800W, 2500 RPM) match coefficient set: First target temperature coefficient = 1.05, Second target temperature coefficient = 1.08, Third target temperature coefficient = 1.18, Target distance coefficient = 0.98, Target humidity coefficient = 0.92.

[0051] The correspondence between the preset working parameter values ​​and the coefficient set is generated in the following way:

[0052] For any working parameter value, obtain the historical target cooking temperature, as well as the historical temperature, historical distance, and historical humidity measured when cooking at the working parameter value and the sample cooking ingredients reach the historical target cooking temperature. Based on the historical temperature, historical humidity, historical distance, and historical target cooking temperature, perform multivariate linear fitting to obtain the coefficient set corresponding to the working parameter value. After obtaining the coefficient set corresponding to all working parameter values, establish a correspondence between the preset working parameter value and the coefficient set.

[0053] The historical target cooking temperature is the target temperature set by the user during past cooking (e.g., 180°C for baking a cake). This serves as the dependent variable for the fitting and is used to reversely derive the coefficient set. For example, the historical temperature includes the first, second, and third historical temperatures (160°C, 170°C, 175°C, distance 15 cm, and humidity 45%). These are the independent variables used for fitting and calculating the influence weights of the historical temperature, distance, and humidity, namely the first, second, third, distance, and humidity coefficients. A linear relationship model is established between the historical target cooking temperature and the historical temperatures, distances, and humidity using statistical methods. The model is expressed as follows:

[0054] T_center=a*T1+b*T2+c*T3+e*D+f*H+g

[0055] Among them, 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, 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.

[0056] After determining the historical target cooking temperature, the first temperature, the second temperature, the third temperature, the historical distance, and the historical humidity, these are used as sample pairs. Based on the sample pairs and the established linear relationship model, the coefficients in the model are determined to minimize the error between the model-predicted temperature and the historical target cooking temperature. Furthermore, when performing parameter fitting, it is necessary to classify different operating parameter values, such as different heating power, fan speed, and humidity levels, and fit different sets of coefficients for each. At runtime, the corresponding set of coefficients is then selected based on the current operating parameter values. This ensures that the fitting parameters closest to the actual temperature are used, reducing the error in the mathematical model's predictions.

[0057] Step 204: Determine the actual cooking temperature based on the current temperature, target distance, current humidity, target temperature coefficient, target distance coefficient, and target humidity coefficient; the target distance is the distance between the top of the cavity and the cooking ingredients; the target temperature coefficient, target distance coefficient, and target humidity coefficient are the temperature coefficient, distance coefficient, and humidity coefficient in the target coefficient set, respectively.

[0058] See also Figure 3 The square represents the humidity sensor 304 , and the current humidity may be measured by the humidity sensor 304 . The ellipse represents the distance sensor 305 , and the target distance may be measured by the distance sensor 305 .

[0059] For example, after obtaining the target coefficient set from the correspondence between preset operating parameter values ​​and coefficient sets, the actual cooking temperature is determined based on the current temperature, target distance, current humidity, target temperature coefficient, target distance coefficient, and target humidity coefficient. This can be accomplished by first determining a first result based on the current temperature and the target temperature coefficient, a second result based on the current humidity and the target humidity coefficient, and a third result based on the target distance and the target distance coefficient. The actual cooking temperature is then determined based on the first, second, and third results. A steam oven is grilling steak at 1800W and 2500 RPM, with a target cooking temperature of 60°C. By querying the correspondence table between preset operating parameter values ​​and coefficient sets, the coefficient set corresponding to 1800W + 2500 RPM is found: first target temperature coefficient = 1.05, second target temperature coefficient = 1.08, third target temperature coefficient = 1.18, target distance coefficient = 0.98, and target humidity coefficient = 0.92. If the current temperature is 50°C, 52°C, and 58°C, the actual cooking temperature can be calculated.

[0060] The temperature of the cooking ingredients is predicted by the target distance, current temperature and current humidity. The collaborative calculation of multiple parameters can more accurately predict the actual cooking temperature of the cooking ingredients, making it easier to control the heating of the cooking equipment according to the actual cooking temperature and improve the cooking effect.

[0061] Optionally, the coefficient set further includes: a wind speed coefficient and / or a temperature compensation value coefficient; step 204 may specifically include:

[0062] Sub-step 2041: Calculate a first optimization item based on the wind speed and the target wind speed coefficient in the target parameter value, and / or calculate a second optimization item based on the current temperature, the current humidity, and the target temperature compensation value coefficient as the target optimization item; 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;

[0063] Sub-step 2042: determining the actual cooking temperature according to the current temperature, target distance, current humidity, target temperature coefficient, target distance coefficient, target humidity coefficient, and target optimization item.

[0064] For sub-steps 2041 and 2042, the coefficient set also includes: a wind speed coefficient. A first optimization term is calculated based on the wind speed in the target parameter value and the target wind speed coefficient. This term serves as the target optimization term, and the actual cooking temperature is determined based on the current temperature, target distance, current humidity, target temperature coefficient, target distance coefficient, target humidity coefficient, and the target optimization term. Specifically, the product of the wind speed and the target wind speed coefficient is determined as the target optimization term, i.e., d*V, where d represents the target wind speed coefficient and V represents the wind speed. Since wind speed directly affects the efficiency of heat convection (determining the rate of heat transfer from the heat source to the food), i.e., too low wind speed results in slow heat transfer and uneven heating, while too high wind speed results in rapid heat transfer and possible local overheating, wind speed is considered when determining the actual cooking temperature. The power distribution of the heating tubes can be adjusted based on the wind speed coefficient to achieve a more precise and efficient cooking effect.

[0065] The coefficient set also includes a temperature compensation coefficient. Based on the current temperature, current humidity, and target temperature compensation coefficient, a second optimization term is calculated as the target optimization term. The actual cooking temperature is then determined based on the current temperature, target distance, current humidity, target temperature coefficient, target distance coefficient, target humidity coefficient, and target optimization term. Specifically, a temperature compensation value can be determined based on the current temperature and humidity. The target optimization term is determined by multiplying the temperature compensation value and the target temperature compensation coefficient: h*(H*ΔT), where h represents the target temperature compensation coefficient, H represents the current humidity, and ΔT represents the rate of temperature change. Humidity affects evaporative heat dissipation efficiency (which determines heat loss from the surface of food). High humidity (such as steaming or stewing) reduces the efficiency of hot air heat transfer, resulting in higher sensor readings. Low humidity (such as baking cookies) accelerates the efficiency of hot air heat transfer, resulting in lower sensor readings. Therefore, when determining the actual cooking temperature, the current humidity is taken into account to compensate for the current temperature. This compensation mechanism ultimately ensures that the cooking temperature more closely matches the actual heating state of the food, balancing taste, doneness, and energy efficiency.

[0066] The coefficient set also includes a wind speed coefficient and / or a temperature compensation coefficient. A first optimization term is calculated based on the wind speed and target wind speed coefficient in the target parameter value, and a second optimization term is calculated based on the current temperature, current humidity, and the target temperature compensation coefficient. The target optimization term is used to determine the actual cooking temperature based on the current temperature, target distance, current humidity, target temperature coefficient, target distance coefficient, target humidity coefficient, and the target optimization term. Specifically, the product of the wind speed and the target wind speed coefficient is determined as the first optimization term, i.e., d*V, where d represents the target wind speed coefficient and V represents the wind speed. The product of the temperature compensation value and the target temperature compensation coefficient is determined as the second optimization term, i.e., h*(H*ΔT), where h represents the target temperature compensation coefficient, H represents the current humidity, and ΔT represents the rate of temperature change. When determining the actual cooking temperature, taking wind speed and current humidity into account to compensate for the current temperature can further achieve more accurate and efficient cooking results.

[0067] If the coefficient set also includes one or more of wind speed and temperature compensation values, the process of generating the corresponding relationship between the preset working parameter value and the coefficient set refers to the above process and will not be elaborated on here.

[0068] Optionally, sub-step 2041 may specifically include:

[0069] Sub-step 20411: Calculate the temperature change rate according to 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;

[0070] Sub-step 20412: Determine a second optimization item based on the temperature compensation value and the target temperature compensation value coefficient.

[0071] For sub-steps 20411 and 20412, the temperature change rate is the amount of temperature change per unit time. To calculate the temperature change rate based on the current temperature, you can first calculate the temperature difference between 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 to 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.

[0072] Humidity affects the specific heat capacity of air, that is, the amount of heat required to raise a unit mass of air by one degree. When humidity increases, water vapor mixes into the air. Because water has a greater specific heat capacity than dry air, the specific heat capacity of moist air increases. This means that at the same heating power, moist air rises more slowly, increasing the air's thermal inertia. Therefore, a temperature compensation value needs to be determined based on the current humidity and temperature. The temperature change rate can be calculated based on the current temperature. Then, based on the temperature change rate and the current humidity, the temperature compensation value for the current humidity relative to the current temperature can be determined. Specifically, the temperature compensation value can be determined by multiplying the temperature change rate by the current humidity: H*ΔT, where H represents the current humidity and ΔT represents the temperature change rate. After determining the temperature compensation value, the second optimization term is determined based on the temperature compensation value H*ΔT and the target temperature compensation coefficient h. Specifically, the second optimization term is determined by multiplying the temperature compensation value H*ΔT by the target temperature compensation coefficient h. The actual cooking temperature is thus determined based on the second optimization item. Since a temperature compensation item is introduced when determining the actual cooking temperature, and the temperature compensation item takes into account the effect of humidity on temperature, the nonlinear relationship between temperature and humidity can be fitted by the temperature compensation item, which can make the prediction of the actual cooking temperature more accurate.

[0073] Optionally, sub-step 2042 may specifically include:

[0074] Sub-step 20421: Calculate a first product of the current temperature and the target temperature coefficient, a second product of the target distance and the target distance coefficient, and a third product of the current humidity and the target humidity coefficient;

[0075] Sub-step 20422: Calculate the first product result, the second product result, the third product result, and the sum of the target optimization item, and determine the actual cooking temperature based on the sum.

[0076] For sub-steps 20421-20422, through 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 converted into a mathematical calculation, so as to more accurately determine the actual cooking temperature and achieve accurate temperature mapping from the cavity environment to the food.

[0077] Step 205: Control heating of 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 cooking is completed.

[0078] This step may be specifically referred to the above step 103 and will not be described in detail here.

[0079] Optionally, step 205 may specifically include:

[0080] Sub-step 2051: when the actual cooking temperature is lower than the target cooking temperature, increasing the operating power of the heating component in the cooking device so that the actual cooking temperature reaches the target cooking temperature;

[0081] Sub-step 2052: if the actual cooking temperature is greater than the target cooking temperature, reducing the operating power of the heating component so that the actual cooking temperature reaches the target cooking temperature; the method further includes:

[0082] Step 206: If cooking is not finished, the process returns to the step of obtaining the current temperature measured by the temperature sensor and the current humidity measured by the humidity sensor in the cavity of the cooking device according to a preset cycle and continues.

[0083] For sub-steps 2051-2052 and step 206, the cooking device is heated and controlled, which may be to control the operating frequency of the heating component in the cooking device. The heating component may be Figure 3 The heating tube and steam generator 306 in the cooking apparatus increase their operating power when the actual cooking temperature is lower than the target cooking temperature. When the actual cooking temperature is higher than the target cooking temperature, the operating power of the heating tube and steam generator 306 is reduced to bring the actual cooking temperature to the target cooking temperature. Based on the comparison between the actual cooking temperature and the target cooking temperature, the operating power of the heating element is adjusted to heat the food to the target cooking temperature. The food is cooked when the cooking time is reached, or the cooking time of the food is shortened.

[0084] Taking the preset cycle of 10s as an example, when cooking has not yet ended, the step of obtaining the current temperature measured by the temperature sensor in the cavity of the cooking device and the current humidity measured by the humidity sensor is returned every 10s and continued to be executed, so as to control the heating of the cooking device based on the target distance, current temperature and current humidity measured by the distance sensor at the top of the cavity, the actual cooking temperature at the cooking ingredients and the target cooking temperature until cooking is completed. During the cooking process, the temperature at the cooking ingredients can be predicted to obtain the actual cooking temperature, and the working power of the heating component can be adjusted according to the comparison result between the actual cooking temperature and the target cooking temperature. 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.

[0085] In an embodiment of the present application, the temperature at the cooking ingredients is predicted based on the current temperature and current humidity near the cavity and the target distance between the top of the cavity and the cooking ingredients measured by the sensor 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, the actual cooking temperature is used as the control basis. Through heating control, the actual cooking temperature is maintained at the target cooking temperature, which can ensure that the cooking ingredients are cooked according to the target cooking temperature, and further ensure that the cooking ingredients are cooked when the cooking time is reached. Alternatively, 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 cooking time of the food can be reduced.

[0086] See also Figure 4 , which shows a flow chart of steps of another temperature control method provided in an embodiment of the present application, the steps comprising:

[0087] Step S1: The cooking device starts working.

[0088] Step S2: Acquire the temperature measured by the temperature sensor and the humidity measured by the humidity sensor in the cooking device cavity.

[0089] Step S3: Analyze the temperature to obtain the temperature change trend in the cavity.

[0090] Step S4: Acquire the distance measured by the distance sensor at the top of the cavity.

[0091] Step S5: Determine the basic cooking temperature of the cooking ingredients based on the temperature change trend, temperature, and distance.

[0092] Step S6: Compensate the basic cooking temperature using humidity to obtain the actual cooking temperature.

[0093] Step S7, determine whether cooking is finished, if finished, jump to step S8, otherwise jump to step S2.

[0094] Step S8, end.

[0095] See also Figure 5 , which shows a temperature control device 40 provided in an embodiment of the present application, applied to a smart home device, the temperature control device 40 includes:

[0096] An acquisition module 401 is configured to acquire a current temperature measured by a temperature sensor and a current humidity measured by a humidity sensor in the cavity of the cooking device;

[0097] a determination module 402 for determining an actual cooking temperature of the cooking ingredients based on a target distance measured by a distance sensor at the top of the cavity, the current temperature, and the current humidity; the target distance being the distance between the top of the cavity and the cooking ingredients;

[0098] The control module 403 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 cooking is completed.

[0099] Optionally, the determining module includes:

[0100] a first determining submodule, configured to determine a current operating parameter value of the cooking device as a target parameter value;

[0101] a first acquisition submodule, configured to acquire, from a correspondence between preset operating parameter values ​​and coefficient sets, a coefficient set corresponding to the target parameter value as a target coefficient set; the coefficient set corresponding to the operating parameter value being determined by a historical target cooking temperature, and historical temperatures, historical distances, and historical humidity values ​​measured when cooking at the operating parameter value and when a sample cooking ingredient reaches the historical target cooking temperature; the coefficient set comprising a temperature coefficient, a distance coefficient, and a humidity coefficient;

[0102] The second determination submodule is used to determine the actual cooking temperature based on the current temperature, the target distance, the current humidity, the target temperature coefficient, the target distance coefficient and the 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.

[0103] Optionally, the coefficient set further includes: a wind speed coefficient and / or a temperature compensation value coefficient; and the second determination submodule includes:

[0104] a calculation unit, configured to calculate a first optimization item based on the wind speed and the target wind speed coefficient in the target parameter value, and / or calculate a second optimization item based on the current temperature, the current humidity, and the target temperature compensation value coefficient, as a target optimization item; 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;

[0105] A determination unit is 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 item.

[0106] Optionally, the computing unit includes:

[0107] a first calculation subunit, configured to calculate a temperature change rate according to the current temperature, and determine a temperature compensation value of the current humidity to the current temperature based on the temperature change rate and the current humidity;

[0108] The first determining subunit is configured to determine the second optimization item according to the temperature compensation value and the target temperature compensation value coefficient.

[0109] Optionally, the determining unit includes:

[0110] 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;

[0111] The second determining subunit is configured to calculate a sum of the first multiplication result, the second multiplication result, the third multiplication result, and the target optimization item, and determine the actual cooking temperature according to the sum.

[0112] Optionally, the acquisition module includes:

[0113] a second acquisition submodule, configured to acquire a first temperature measured by a temperature sensor at the center of the top of the cooking device cavity;

[0114] a third acquisition submodule, configured to acquire a second temperature measured by a temperature sensor at the bottom of the rear wall of the cooking device cavity;

[0115] The fourth acquisition submodule is used to obtain a third temperature measured by a temperature sensor at the center of the side wall of the cooking device cavity.

[0116] Optionally, the first acquisition submodule includes:

[0117] an acquiring unit, configured to acquire, for any of the operating parameter values, the historical target cooking temperature, and historical temperatures, historical distances, and historical humidity measured when cooking at the operating parameter value and when the sample cooking ingredients reach the historical target cooking temperature;

[0118] a fitting unit, configured to perform multivariate linear fitting based on 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;

[0119] The establishing unit is used to establish a corresponding relationship between the preset working parameter value and the coefficient set after obtaining the coefficient set corresponding to all the working parameter values.

[0120] Optionally, the control module includes:

[0121] an increasing submodule, configured to increase the operating power of the heating component in the cooking device when the actual cooking temperature is lower than the target cooking temperature, so that the actual cooking temperature reaches the target cooking temperature;

[0122] a reducing submodule, configured to reduce the operating power of the heating component when the actual cooking temperature is greater than the target cooking temperature, so that the actual cooking temperature reaches the target cooking temperature;

[0123] The device also includes: a return execution module, which is used to 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 cycle and continue execution when cooking is not yet completed.

[0124] In an embodiment of the present application, the temperature at the cooking ingredients is predicted based on the current temperature and current humidity near the cavity and the target distance between the top of the cavity and the cooking ingredients measured by the sensor 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, the actual cooking temperature is used as the control basis. Through heating control, the actual cooking temperature is maintained at the target cooking temperature, which can ensure that the cooking ingredients are cooked according to the target cooking temperature, and further ensure that the cooking ingredients are cooked when the cooking time is reached. Alternatively, 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 cooking time of the food can be reduced.

[0125] See also Figure 6 , the electronic device 500 may include one or more of the following components: a processing component 502 , a memory 505 , a power component 506 , a multimedia component 508 , an audio component 510 , an input / output interface 512 , a sensor component 514 , and a communication component 516 .

[0126] The processing component 502 generally controls the overall operation of the electronic device 500, such as operations associated with display, phone calls, data communications, camera operation, and recording operations. The processing component 502 may include one or more processors 520 to execute instructions to perform all or part of the steps of the above-described method. In addition, the processing component 502 may include one or more modules to facilitate interaction between the processing component 502 and other components. For example, the processing component 502 may include a multimedia module to facilitate interaction between the multimedia component 508 and the processing component 502.

[0127] The memory 505 is used to store various types of data to support operations on 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.

[0128] The power supply assembly 506 provides power to the various components of the electronic device 500. The power supply assembly 506 may include a power management system, one or more power supplies, and other components associated with generating, managing, and distributing power to the electronic device 500.

[0129] 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 may 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, slides, and gestures on the touch panel. The touch sensors can not only sense the demarcation of a touch or slide action, but also detect the duration and pressure associated with the touch or slide action. In some embodiments, the multimedia component 508 includes a front-facing camera and / or a rear-facing camera. When the electronic device 500 is in an operating mode, such as a capture mode or a multimedia mode, the front-facing camera and / or the rear-facing camera can receive external multimedia data. Each front-facing camera and the rear-facing camera can have a fixed optical lens system or have focal length and optical zoom capabilities.

[0130] 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 call mode, recording mode, and 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 also includes a speaker for outputting audio signals.

[0131] The input / output interface 512 provides an interface between the processing component 502 and peripheral interface modules, such as a keyboard, a click wheel, buttons, etc. These buttons may include but are not limited to: a home button, a volume button, a start button, and a lock button.

[0132] The sensor assembly 514 includes one or more sensors for providing various aspects of status assessment for the electronic device 500. For example, the sensor assembly 514 can detect the open / closed state of the electronic device 500, the relative positioning of components, such as the display and keypad of the electronic device 500. The sensor assembly 514 can also detect changes 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 temperature changes of the electronic device 500. The sensor assembly 514 may include a proximity sensor configured to detect the presence of nearby objects without any physical contact. The sensor assembly 514 may 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 may also include an accelerometer, a gyroscope sensor, a magnetic sensor, a pressure sensor, or a temperature sensor.

[0133] The communication component 516 is used to facilitate wired or wireless communication between the electronic device 500 and other devices. The electronic device 500 can access a wireless network based on a communication standard, 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 broadcast signals or broadcast-related information from an external broadcast management system via a broadcast channel. In an exemplary embodiment, the communication component 516 also 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.

[0134] In an exemplary embodiment, the electronic device 500 may 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 to implement a temperature control method provided in an embodiment of the present application.

[0135] In an exemplary embodiment, a non-transitory computer-readable storage medium including instructions is also provided, such as a memory 505 including instructions, which can be executed by the processor 520 of the electronic device 500 to perform 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, an optical data storage device, etc.

[0136] Figure 7 FIG is 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. Figure 7 The electronic device 600 includes a processing component 622, which further includes one or more processors, and a memory resource represented by a memory 632 for storing instructions executable by the processing component 622, such as an application. The application 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 the instructions to perform a temperature control method provided in an embodiment of the present application.

[0137] 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 Server™, Mac OS X™, Unix™, Linux™, FreeBSD™, or the like.

[0138] Those skilled in the art will readily appreciate other embodiments of the present application after considering the specification and practicing the application disclosed herein. This 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 common knowledge or customary techniques in the art not disclosed herein. The description and examples are to be considered as exemplary only, and the true scope and spirit of the present application are indicated by the following claims.

[0139] It should be understood that the present application is not limited to the exact structures described above and shown in the drawings, and that various modifications and changes may be made without departing from the scope thereof. The scope of the present application is limited only by the appended claims.

Claims

1. A temperature control method, characterized in that: Applied to cooking equipment, the method comprises: Obtaining the current temperature measured by the temperature sensor and the current humidity measured by the humidity sensor in the cooking device cavity; taking a current operating parameter value of the cooking device as a target parameter value, and obtaining a temperature coefficient, a distance coefficient, and a humidity coefficient of each of the current temperature, the target distance, and the current humidity based on the target parameter value; the target distance being the distance between the top of the cavity and the cooking ingredients; determining an actual cooking temperature of the cooking ingredient based on the current temperature, the target distance, the current humidity, the temperature coefficient, the distance coefficient, and the humidity coefficient; controlling heating of 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 cooking is completed; The acquiring, based on the target parameter value, the temperature coefficient, the distance coefficient, and the humidity coefficient of each of the current temperature, the target distance, and the current humidity, includes: Obtaining, from a correspondence between preset operating parameter values ​​and coefficient sets, a coefficient set corresponding to the target parameter value as the target coefficient set; the coefficient set corresponding to the operating parameter value is determined by a historical target cooking temperature, and historical temperatures, historical distances, and historical humidity measured when the sample cooking ingredients were cooked at the operating parameter value and when the target cooking temperature was reached; 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, the target distance, and the current humidity, respectively; The determining the actual cooking temperature of 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: A first optimization item is calculated based on the wind speed and the target wind speed coefficient in the target parameter value, and / or a temperature change rate is calculated based on the current temperature, and a temperature compensation value of the current humidity to the current temperature is determined based on the temperature change rate and the current humidity, and a second optimization item is calculated based on the temperature compensation value and the target temperature compensation value coefficient as the target optimization item; the coefficient set further includes: a wind speed coefficient and / or a temperature compensation value coefficient; 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; Calculating a first product result of the current temperature and a target temperature coefficient, a second product result of the target distance and a target distance coefficient, and a third product result of the current humidity and a target humidity coefficient; Calculate the first product result, the second product result, the third product result, and the sum of the target optimization items, and determine the actual cooking temperature based on the sum; 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, the target distance, and the current humidity, respectively.

2. The method according to claim 1, characterized in that The obtaining of the current temperature measured by the temperature sensor in the cavity of the cooking device includes: Obtaining a first temperature measured by a temperature sensor at the center of the top of the cooking device cavity; Obtaining a second temperature measured by a temperature sensor at the bottom of the rear wall of the cooking device cavity; A third temperature measured by a temperature sensor at the center of a side wall of the cooking device cavity is obtained.

3. The method according to claim 1, characterized in that The correspondence between the preset working parameter values ​​and the coefficient set is generated in the following manner: For any of the operating parameter values, obtaining the historical target cooking temperature, as well as the historical temperature, historical distance, and historical humidity measured when cooking with the operating parameter value and when the sample cooking ingredients reach the historical target cooking temperature; Performing multivariate linear fitting based on 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; After obtaining the coefficient sets corresponding to all the working parameter values, a corresponding relationship between the preset working parameter values ​​and the coefficient sets is established.

4. 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 so that the actual cooking temperature is maintained at the target cooking temperature includes: When the actual cooking temperature is lower than the target cooking temperature, increasing the operating power of the heating component in the cooking device so that the actual cooking temperature reaches the target cooking temperature; When the actual cooking temperature is greater than the target cooking temperature, reducing the operating power of the heating component so that the actual cooking temperature reaches the target cooking temperature; The method further includes: when cooking has not yet ended, returning 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 cycle and continuing to execute.

5. A temperature control device, characterized in that: Applied to cooking equipment, the device comprises: A first acquisition module is used to 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; a second acquisition module, configured to use a current operating parameter value of the cooking device as a target parameter value, and acquire a temperature coefficient, a distance coefficient, and a humidity coefficient of each of the current temperature, the target distance, and the current humidity based on the target parameter value; the target distance being the distance between the top of the cavity and the cooking ingredients; a determination module, configured to determine an actual cooking temperature of 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 control heating of 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 cooking is completed; The second acquisition module is specifically configured to: Obtaining, from a correspondence between preset operating parameter values ​​and coefficient sets, a coefficient set corresponding to the target parameter value as the target coefficient set; the coefficient set corresponding to the operating parameter value is determined by a historical target cooking temperature, and historical temperatures, historical distances, and historical humidity measured when the sample cooking ingredients were cooked at the operating parameter value and when the target cooking temperature was reached; 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, the target distance, and the current humidity, respectively; The determining module is specifically configured to: A first optimization item is calculated based on the wind speed and the target wind speed coefficient in the target parameter value, and / or a temperature change rate is calculated based on the current temperature, and a temperature compensation value of the current humidity to the current temperature is determined based on the temperature change rate and the current humidity, and a second optimization item is calculated based on the temperature compensation value and the target temperature compensation value coefficient as the target optimization item; the coefficient set further includes: a wind speed coefficient and / or a temperature compensation value coefficient; 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; Calculating a first product result of the current temperature and a target temperature coefficient, a second product result of the target distance and a target distance coefficient, and a third product result of the current humidity and a target humidity coefficient; Calculate the first product result, the second product result, the third product result, and the sum of the target optimization items, and determine the actual cooking temperature based on the sum; 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, the target distance, and the current humidity, respectively.

6. An electronic device, characterized in that: The method comprises a processor and a memory, wherein the memory stores a program or instruction that can be run on the processor, and when the program or instruction is executed by the processor, the steps of the method according to any one of claims 1 to 4 are implemented.

7. A readable storage medium, characterized in that: The readable storage medium stores a program or instruction, and when the program or instruction is executed by a processor, the steps of the method according to any one of claims 1 to 4 are implemented.

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