Food material ripening judgment detection method of cooking utensil, cooking utensil and medium

Abstract

The invention discloses a food material ripening judgment detection method of a cooking utensil, the cooking utensil and a medium, the method is applied to the cooking utensil, and the food material ripening judgment detection method comprises the following steps: obtaining a food material category and / or an initial temperature of a cooking cavity; the initial water temperature of the steam cavity is obtained; determining the temperature rise condition of the cooking cavity in the process of heating the heating water by the heating device; the food material size is determined according to the food material category, cooking environment parameters and the temperature rise condition, and the cooking environment parameters comprise the initial temperature and / or the initial temperature; determining the cooking process according to the food material size. Therefore, the food material category and the cooking environment parameters in the food material heating process are integrated, the interference of water adding amount or water temperature difference caused by different water adding behaviors of the user on cooking control is eliminated, the optimal food material steaming cooking state is obtained, accurate control reference is provided for the subsequent cooking process, the cooking process is simplified, and the cooking efficiency is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of household appliance control, and more particularly, to a food material doneness detection method and device of a cooking appliance and a medium. BACKGROUND

[0002] When cooking food materials using a household appliance, there are many factors affecting the cooking effect of dishes, such as cooking environment parameters, food material size, and the like.

[0003] However, in actual use, there is a lack of accurate measurement of the influencing factors, such as cooking with a unified program without distinguishing the cooking environment parameters; or the food material size is dependent on subjective judgment and input by a user, which affects the cooking effect of the food material. SUMMARY

[0004] In view of the above problems, the present application provides a food material doneness detection method, a cooking appliance, and a medium.

[0005] In a first aspect, an embodiment of the present application provides a food material doneness detection method of a cooking appliance, applied to the cooking appliance, the cooking appliance comprising a device body and a heating device arranged on the device body; the device body has a cooking cavity and a steam cavity, the steam cavity is used to generate steam and flow through at least part of the cooking cavity to cook the food material in the cooking cavity; the heating device is used to heat the steam cavity to adjust the temperature of the cooking cavity, and the method comprises: obtaining a food material category and / or an initial temperature of the cooking cavity; obtaining a starting water temperature of the steam cavity; determining a temperature rise condition of the cooking cavity in a process in which the heating device heats the water for heating; determining a food material size of the cooking cavity according to the food material category, a cooking environment parameter, and the temperature rise condition, wherein the cooking environment parameter comprises the initial temperature and / or the starting temperature; and determining a cooking process according to the food material size.

[0006] In a second aspect, an embodiment of the present application further provides a cooking appliance, comprising: a device body, a heating device, a temperature detection device, and a control device; wherein the device body is provided with a cooking cavity; the heating device is arranged on the device body; the heating device is used to heat the steam cavity to adjust the temperature of the cooking cavity; the temperature detection device is used to detect the starting water temperature of the steam cavity and the initial temperature of the cooking cavity; and the control device is used to control cooking by using the food material doneness detection method of the first aspect.

[0007] In a third aspect, an embodiment of the present application further provides another cooking appliance, comprising one or more processors, a memory, and one or more application programs; wherein the one or more application programs are stored in the memory and configured to be executed by the one or more processors, and the one or more application programs are configured to execute the food material doneness detection method of the first aspect.

[0008] In a fourth aspect, the embodiments of the present application further provide a computer readable storage medium, which stores program codes, wherein the program codes can be invoked by a processor to execute the food material doneness detection method according to the first aspect.

[0009] The technical solution provided by the present application is applied to a cooking appliance, which comprises an apparatus body and a heating device arranged on the apparatus body; the apparatus body has a cooking cavity and a steam cavity, the steam cavity is used to generate steam and flow through at least part of the cooking cavity to cook food materials in the cooking cavity, and the heating device is used to heat water for use to adjust the temperature of the cooking cavity. The food material doneness detection method comprises the following steps: obtaining the category and / or initial temperature of the food materials in the cooking cavity; obtaining the initial water temperature of the steam cavity; determining the temperature rise of the cooking cavity in the process of heating the cooking cavity by the heating device; and determining the size of the food materials according to the category of the food materials, the cooking environment parameters and the temperature rise, wherein the cooking environment parameters comprise the initial temperature and / or the initial water temperature. Therefore, the category of the food materials and the cooking environment parameters in the heating process of the food materials can be comprehensively considered, the interference of the water quantity or water temperature difference caused by different user water adding behaviors on the cooking control can be excluded, the best steaming cooking state of the food materials can be obtained, accurate control reference can be provided for the subsequent cooking process, the cooking process is simplified, and the cooking efficiency is improved. BRIEF DESCRIPTION OF DRAWINGS

[0010] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings needed in the embodiment description will be briefly introduced. Obviously, the drawings in the following description are only some embodiments of the present application, but not all the embodiments. Based on the embodiments of the present application, all other embodiments and drawings obtained by those skilled in the art without creative labor are within the scope of the present application.

[0011] Figure 1 A flowchart of a food material doneness detection method provided by the embodiments of the present application is shown.

[0012] Figure 2 A schematic diagram of a time difference in the same temperature interval provided by the embodiments of the present application is shown.

[0013] Figure 3 A schematic diagram of a time difference in the same time period provided by the embodiments of the present application is shown.

[0014] Figure 4 A schematic diagram of a temperature rise rate in the same temperature interval provided by the embodiments of the present application is shown.

[0015] Figure 5 A change curve of the hardness and chewiness of fish meat at different core temperatures provided by the embodiments of the present application is shown.

[0016] Figure 6 A change curve of the cohesiveness of the fish meat at different center temperatures is shown.

[0017] Figure 7 A change curve of the elasticity of the fish meat at different center temperatures is shown.

[0018] Figure 8 A temperature change curve of a cooking cavity in a cooking process is shown.

[0019] Figure 9 A flowchart of another cooking control method is shown.

[0020] Figure 10 A structural diagram of a cooking appliance is shown.

[0021] Figure 11 A structural diagram of a food material doneness detection device is shown.

[0022] Figure 12 A structural diagram of another cooking appliance is shown.

[0023] Figure 13 A structural diagram of a computer readable storage medium is shown. DETAILED DESCRIPTION

[0024] In order to enable personnel in the art to better understand the present application, the technical solutions in the present application will be described clearly and completely below with reference to the drawings in the present application.

[0025] When cooking food materials using household appliances, there are many factors that affect the cooking effect of dishes, such as cooking environmental parameters, food material size, etc.

[0026] However, in actual use, there is a lack of accurate measurement of the influencing factors, such as cooking without distinguishing the cooking environmental parameters; however, the cooking environmental parameters are different, such as the initial temperature of the cooking cavity of the cooking appliance or the initial water temperature of the steam cavity, but the same cooking time is still used, and the cooking effect of the food material is also different.

[0027] For example, the cooking appliance does not consider the size of the food material when cooking, and uses a fixed cooking program with the same cooking time, such as: the steaming function of the electric steamer is relatively single, and is basically a fixed function and a fixed time. Obviously, different food material sizes require different cooking times, and the same cooking time for different sizes of food materials cannot meet the best cooking of different sizes of food materials, resulting in unstable cooking effect of the food material.

[0028] Or the size of the food material depends on the subjective judgment of the user and the input, the user inputs the size of the food material or the user inputs the cooking time according to the size of the food material, however, the accuracy of the subjective judgment of the user is small, resulting in a large uncertainty in the judgment of the size of the food material, and the user needs to manually operate, the accuracy is low and the operation is cumbersome.

[0029] In order to improve the above problems, the inventors propose a food material doneness detection method of a cooking appliance, a cooking appliance and a medium provided by the present application. The method is applied to a cooking appliance, which includes a device body and a heating device arranged on the device body. The device body has a cooking cavity and a steam cavity. The steam cavity is used to generate steam and flow through at least part of the cooking cavity, so as to cook the food material in the cooking cavity. The heating device is used to heat the heating water to adjust the temperature of the cooking cavity. The food material doneness detection method includes: obtaining the food material category and / or the initial temperature of the cooking cavity; obtaining the starting water temperature of the steam cavity; determining the temperature rise of the cooking cavity in the process of heating the cooking cavity by the heating device; determining the size of the food material according to the food material category, the cooking environment parameter and the temperature rise, wherein the cooking environment parameter includes the initial temperature and / or the starting water temperature; thereby, the food material category and the cooking environment parameter in the heating process of the food material can be comprehensively considered, the interference of the water quantity or the water temperature difference caused by the different water adding behaviors of the user on the cooking control can be excluded, the best food material steaming cooking state can be obtained, the accurate control reference for the subsequent cooking process can be provided, the cooking process is simplified, and the cooking efficiency is improved.

[0030] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application.

[0031] Please refer to Figure 1 The present application provides a food material doneness detection method of a cooking appliance, which is applied to a cooking appliance.

[0032] The cooking appliance includes a device body and a heating device arranged on the device body. The device body has a cooking cavity and a steam cavity. The steam cavity is used to place heating water, and the food material can be placed in the cooking cavity. The steam cavity is used to generate steam and flow through at least part of the cooking cavity. The heating device is used to heat the steam cavity to adjust the temperature of the cooking cavity, so as to cook the food material. In some embodiments, the cooking appliance can include but is not limited to an electric steamer, a steam oven, etc., which is not limited by the present application.

[0033] As Figure 1 shown, the food material doneness detection method provided by the present application includes steps 110 to 150.

[0034] Step 110, obtaining the food material category of the cooking cavity and / or the initial temperature of the cooking cavity.

[0035] In embodiments of the present application, the food material size is determined in combination with the food material category and / or the initial temperature of the cooking cavity.

[0036] In some embodiments, the food material category includes but is not limited to fish, spare ribs, chicken, tuber coarse grains, frozen desserts, etc.

[0037] In some embodiments, the user can pre-set the food material category, for example, directly input on the interaction module of the cooking appliance, or set through a terminal and transmit the food material category to the cooking appliance through the terminal in communication with the cooking appliance.

[0038] In other embodiments, the cooking appliance can also be provided with a recognition module, for example, to obtain the image of the placed food material through an image recognition module, and to confirm the food material category by recognizing the food material image, such as through a pre-trained image recognition module to recognize the food material image to confirm the food material category.

[0039] In some embodiments, the cooking appliance can be provided with a temperature detection module to detect the initial temperature of the cooking cavity. The initial temperature of the cooking cavity is the temperature detected by the temperature detection module before the cooking appliance is heated. The initial temperature of the cooking cavity is used to represent the temperature of the current environment of the cooking appliance. Different initial temperatures will also affect the cooking process of the food material. The lower the initial temperature, the longer the heating time required, and the slower the temperature rise of the cooking cavity.

[0040] In some embodiments, the temperature detection module can be provided at a preset position of the cooking cavity. The preset position may, for example, be the bottom, side wall, etc. of the cooking cavity. The number of preset positions can be one or more, which can be set according to actual use needs, and the present application does not limit this. When the number of preset positions is multiple, the initial temperature of the cooking cavity can be determined according to multiple detection temperatures, for example, the average temperature of multiple detection temperatures.

[0041] Illustratively, the device body includes a pot assembly and a steamer assembly. The pot assembly has an opening to form a steam cavity. The opening of the pot assembly is surrounded by a side wall with a certain thickness. The steamer assembly is placed on the side wall. The steamer assembly has a cooking cavity. The temperature detection module can be provided on the mounting surface of the side wall in the same direction as the opening of the pot assembly. The steamer assembly has a detection opening corresponding to the temperature detection module, so that when the steamer assembly is placed on the mounting surface of the side wall, the temperature detection module can enter the cooking cavity through the detection opening and detect the initial temperature of the cooking cavity. The temperature detection module can be provided at any position on the mounting surface of the side wall. Preferably, when the pot assembly is also provided with a handle, the temperature detection module can be provided at a position away from the handle. Preferably, the temperature detection module can be provided at a region close to the middle of the mounting surface of the side wall.

[0042] Step 120, obtaining the initial water temperature of the steam cavity.

[0043] In the embodiments of the present application, the food material size is determined in combination with the initial water temperature of the steam cavity. The initial water temperature refers to the temperature of the steam cavity before the heating module starts heating.

[0044] The cooking appliance can be provided with a temperature detection module to detect the temperature of the steam cavity. Optionally, the temperature detection module can be arranged near the center area of the bottom of the steam cavity.

[0045] Step 130, determining the temperature rise of the cooking cavity during the process of heating the water for heating by the heating device.

[0046] During the process of heating the steam cavity by the heating device, the water for heating is heated to generate steam, and the steam at least partially flows through the cooking cavity to heat and cook the food material in the cooking cavity. Since the volume of the cooking cavity is constant, the temperature rise of the cooking cavity is related to the size of the food material. The larger the food material, the more energy it needs to absorb, and the slower the temperature of the cooking cavity rises.

[0047] In the embodiments of the present application, the temperature rise of the cooking cavity can be represented by a temperature rise index. The temperature rise index includes but is not limited to the time difference of the same temperature interval, the temperature difference of the same time period, and the temperature rise rate of the same temperature interval.

[0048] The time difference of the same temperature interval represents the time required for the temperature of the cooking cavity to rise from a first temperature to a second temperature, as shown in Figure 2 The time required for the temperature to rise from 29°C to 95°C is △t0. The second temperature is greater than the first temperature, and the values of the first temperature and the second temperature can be set according to actual needs, which are not limited by the present application.

[0049] The temperature difference of the same time period represents the change in the temperature of the cooking cavity during the heating of the preset time (for example, from the first time to the second time, and the interval between the first time and the second time is the preset time), as shown in Figure 3 The temperature increased by △T0 during the process from the 127th second to the 197th second.

[0050] The temperature rise rate of the same temperature interval represents the temperature rise rate corresponding to the change of the preset temperature of the cooking cavity (for example, from the first temperature to the second temperature, and the interval between the first temperature and the second temperature is the preset temperature, and the temperature rise rate between the first temperature and the second temperature). As shown in Figure 4 The temperature rise rate corresponding to the change of 60°C from 35°C to 95°C.

[0051] In some embodiments, the temperature rise of the cooking cavity is characterized by the time difference of the same temperature interval, and step 130 can include: determining the time for the temperature of the cooking cavity to rise by a preset temperature during the heating of the heating device to the steam cavity.

[0052] The preset temperature can be set according to actual needs, for example, the preset temperature can be 60 degrees Celsius, and the time for the temperature of the cooking cavity to rise by 60 degrees Celsius during the heating of the heating device to the steam cavity can be determined to characterize the temperature rise of the cooking cavity.

[0053] In other embodiments, the temperature rise of the cooking cavity is characterized by the temperature difference of the same time interval, and step 130 can include: determining the time for the temperature of the cooking cavity to rise from a first temperature to a second temperature during the heating of the heating device to the steam cavity; wherein the second temperature is greater than the first temperature.

[0054] The first temperature and the second temperature can be set according to actual needs, for example, the first temperature can be 35 degrees Celsius, and the second temperature can be 95 degrees Celsius, and the time for the temperature of the cooking cavity to rise from 35 degrees Celsius to 95 degrees Celsius during the heating of the heating device to the steam cavity can be determined to characterize the temperature rise of the cooking cavity.

[0055] In yet other embodiments, the temperature rise of the cooking cavity is characterized by the temperature rise rate of the same temperature interval, and step 130 can include: determining the temperature change rate of the temperature of the cooking cavity from a third temperature to a fourth temperature during the heating of the heating device to the steam cavity; wherein the third temperature is greater than the fourth temperature.

[0056] The third temperature and the fourth temperature can be set according to actual needs, for example, the third temperature can be 30 degrees Celsius, and the fourth temperature can be 90 degrees Celsius, and the temperature change rate of the temperature of the cooking cavity from the third temperature to the fourth temperature during the heating of the heating device to the steam cavity can be determined to characterize the temperature rise of the cooking cavity, for example, the time for the temperature of the cooking cavity to rise from the third temperature to the fourth temperature is tn, and the temperature change rate of the temperature of the cooking cavity from the third temperature to the fourth temperature is (the fourth temperature-the third temperature) / tn.

[0057] Step 140, determining the food material size of the cooking cavity according to the food material category, the cooking environment parameter, and the temperature rise.

[0058] The food material size is related to the temperature rise, but also affected by other factors.

[0059] For example, different food categories of food materials differ in specific heat capacity, thermal conductivity, moisture content, physical changes, and shape, etc. Food materials with high water content and large specific heat capacity usually cause the temperature of the cooking cavity to rise slowly, while food materials with high fat content and small specific heat capacity can cause the temperature to rise quickly.

[0060] For example, different cooking environment parameters can affect the temperature rise of the cooking cavity.

[0061] Among them, the cooking environment parameters include the initial temperature and / or the initial water temperature.

[0062] In some embodiments, the cooking environment parameters include the initial temperature, and different initial temperatures can affect the temperature rise rate of the cooking cavity. The higher the initial temperature, the higher the temperature rise rate.

[0063] In other embodiments, the cooking environment parameters include the initial water temperature, and different initial water temperatures can affect the steam generation speed and the temperature rise rate in the cooking cavity. The higher the initial water temperature, the faster the steam generation speed and the higher the temperature rise rate.

[0064] In yet other embodiments, the cooking environment parameters include the initial temperature and the initial water temperature, so as to comprehensively consider the influence of the initial temperature and the initial water temperature, and obtain a more accurate food material size parameter.

[0065] It can be understood that in other embodiments, the cooking environment parameters can also include other influencing factors, such as the initial water amount of the heating device. Different initial water amounts can affect the steam generation speed and the temperature rise rate in the steam cavity. The more the initial water amount, the slower the steam generation speed and the lower the temperature rise rate. The specific settings can be made according to actual use needs, and the present application does not limit this.

[0066] In order to improve the accuracy of the determination of the food material size, in the embodiments of the present application, the food material size is determined by combining the food material category, the cooking environment parameters, and the temperature rise, so as to provide a more accurate food material size determination method.

[0067] In some embodiments, the cooking environment parameters include the initial water temperature and the initial water amount, and step 140 can include the following steps.

[0068] (1) Determine the initial water amount of the heating water in the steam cavity.

[0069] In some embodiments, the cooking appliance can be provided with a liquid level detection module to detect the water amount of the heating water placed in the steam cavity.

[0070] In other embodiments, the user can pre-set the initial water amount of the heating water, for example, can directly input on the interaction module of the cooking appliance, or can set the initial water amount through the terminal and transmit the initial water amount to the cooking appliance through the terminal in communication with the cooking appliance.

[0071] In yet some embodiments, the cooking appliance can also determine the initial water amount of the heating water in combination with the relevant parameters during the steam cavity heating process.

[0072] (2) Obtain a first preset mapping relationship corresponding to the food material category, the initial water temperature, and the initial water amount, the first preset mapping relationship representing a correspondence between the temperature rise condition and the food material size.

[0073] (3) Determine the food material size according to the temperature rise condition and the first preset mapping relationship.

[0074] The food material size has a corresponding relationship with the temperature rise condition and is affected by the food material category, the initial water temperature, and the initial water amount. In the embodiments of the present application, the first preset mapping relationship between the food material size and the temperature rise condition under different food material categories, initial water temperatures, and initial water amounts can be obtained by a large amount of data fitting in advance.

[0075] The temperature rise condition S1 of the cooking cavity under the condition of the food material category A1, the initial water temperature T1, the initial water amount W1, and different food material sizes G1 can be obtained in advance. The first preset mapping relationship F1 between the food material size G1 and the temperature rise condition S1 under the condition of the food material category A1, the initial water temperature T1, and the initial water amount W1 can be calculated by a fitting algorithm.

[0076] Referring to the above manner, the first preset mapping relationship corresponding to the same food material category, different initial water temperatures, and initial water amount combinations can be further obtained. Similarly, the first preset mapping relationship corresponding to other food material categories, various initial water temperatures, and initial water amount combinations can also be obtained.

[0077] Thus, in actual use, the first preset mapping relationship corresponding to the food material category, the initial water temperature, and the initial water amount can be found first, and the food material size can be determined according to the temperature rise condition and the first preset mapping relationship.

[0078] The fitting algorithm includes but is not limited to a linear fitting algorithm, an exponential fitting algorithm, a logarithmic fitting algorithm, a power function fitting algorithm, and a polynomial fitting algorithm. Exemplarily, a linear fitting algorithm can be used.

[0079] The first preset mapping relationship can be pre-stored in the cooking appliance or a server, which can be called and used by the cooking appliance when needed.

[0080] In some embodiments, the first preset mapping relationship can also be affected by other factors. In order to further improve the accuracy of the first preset mapping relationship and obtain a more accurate food material size, the first preset mapping relationship can also be determined in combination with other factors.

[0081] For example, the initial temperature also affects the temperature rise, the lower the initial temperature, the slower the steam generation speed and the lower the temperature rise rate.

[0082] To more accurately obtain the size of the food material, in some embodiments, the cooking environment parameter further includes an initial water temperature, and the step of obtaining the first preset mapping relationship corresponding to the food material category, the initial water temperature, and the initial water amount includes: obtaining a first preset mapping relationship corresponding to the food material category, the initial water temperature, the initial water amount, and the initial temperature.

[0083] Thus, in combination with the initial temperature, a more accurate first preset mapping relationship is obtained.

[0084] The initial temperature h1, the food material category A1, the initial water temperature T1, and the initial water amount W1 can be obtained in advance. The temperature rise S1 of the cooking cavity under different food material sizes G1 is obtained. The data obtained is calculated by a fitting algorithm to obtain a first preset mapping relationship F1 between the food material size G1 and the temperature rise S1 under the conditions of the initial temperature h1, the food material category A1, the initial water temperature T1, and the initial water amount W1.

[0085] Referring to the above method, a first preset mapping relationship of different initial temperatures under the conditions of the food material category A1, the initial water temperature T1, and the initial water amount W1 can be further obtained.

[0086] Similarly, a first preset mapping relationship of different initial temperatures under the conditions of the food material category, the initial water temperature, and the initial water amount in other combinations can be further obtained.

[0087] In some embodiments, the cooking appliance can also determine the initial water amount of the heating water in combination with relevant parameters in the heating process of the heating water.

[0088] For example, the step of determining the initial water amount of the heating water in the steam cavity can include the following steps.

[0089] (1) Determine the heating time for heating the steam cavity from the initial water temperature to the preheating temperature.

[0090] (2) Obtain a second preset mapping relationship corresponding to the initial water temperature; the second preset mapping relationship represents the corresponding relationship between the heating time and the water amount.

[0091] (3) Determine the initial water amount according to the heating time and the second preset mapping relationship.

[0092] For the same cooking appliance, under the condition of the same initial water temperature, the initial water amount is different, and the heating time for heating the heating water to the preset temperature is also different. The more the initial water amount, the longer the required heating time.

[0093] The amount of water and the heating time have a corresponding relationship. In the embodiment of the present application, a second preset mapping relationship between the amount of water and the heating time can be obtained in advance by fitting a large amount of data.

[0094] For example, the heating time T2 required to heat the heating water to a preset temperature for different initial water volumes W2 and a starting water temperature t2 can be pre-obtained. The acquired data can then be used through a fitting algorithm to calculate a second preset mapping relationship F2 between the water volume W1 and the heating time T2 for a starting water temperature t2. For example, the preset temperature can be 93 degrees Celsius. A greater initial water volume increases the time it takes for the heating plate temperature to reach 93 degrees Celsius, while a smaller initial water volume reduces the time it takes for the heating plate temperature to reach 93 degrees Celsius.

[0095] Similarly, a second preset mapping relationship F1 between water volume and heating time is obtained under different starting water temperatures.

[0096] Therefore, in actual use, the second preset mapping relationship corresponding to the starting water temperature can be found according to the starting water temperature, and the initial water volume can be determined according to the heating time and the second preset mapping relationship.

[0097] The fitting algorithm includes but is not limited to a linear fitting algorithm, an exponential fitting algorithm, a logarithmic fitting algorithm, a power function fitting algorithm, and a polynomial fitting algorithm; illustratively, a linear fitting algorithm may be used.

[0098] The second preset mapping relationship may be pre-stored in the cooking appliance or the server, and may be retrieved and used by the cooking appliance when needed.

[0099] In some embodiments, the second preset mapping relationship may also be affected by other factors. In order to improve the accuracy of the second preset mapping relationship and obtain a more accurate initial water volume, the setting of the second preset mapping relationship may also be determined in combination with other factors.

[0100] For example, different initial temperatures will also affect the heating time. The lower the initial temperature, the longer the required heating time.

[0101] In order to obtain the initial water volume more accurately, the determination of the second preset mapping relationship provided in the embodiment of the present application can also be combined with the initial temperature, and the step of obtaining the second preset mapping relationship corresponding to the starting water temperature includes: obtaining the second preset mapping relationship corresponding to the starting water temperature and the initial temperature.

[0102] Thus, in combination with the initial temperature, a more accurate second preset mapping relationship is obtained.

[0103] The heating time t2 of heating the heating water to the preset temperature under the condition of the initial water temperature T2, the initial temperature h2 and the different initial water quantity W2 can be obtained in advance, and the obtained data is calculated by a fitting algorithm to obtain the second preset mapping relationship F2 between the water quantity W2 and the heating time t2 under the condition of the initial water temperature T2 and the initial temperature h2.

[0104] According to the above method, the second preset mapping relationship under the condition of the initial water temperature t2 and the different initial temperatures can be further obtained.

[0105] Similarly, the second preset mapping relationship under the condition of the other initial water temperature and the different initial temperatures can be obtained.

[0106] Step 150, determining the cooking process according to the size of the food material.

[0107] Through the above steps, the size of the food material can be determined according to the food material category, the cooking environment parameter and the temperature rise condition, the size of the food material is accurately measured by comprehensively considering the food material category and the related parameters in the heating process of the food material, accurate reference is provided for the subsequent cooking process, the cooking process is simplified, the cooking effect is improved, and the cooking efficiency is improved.

[0108] In some embodiments, the optimal cooking time represents the total working time required by the heating device to obtain the optimal cooking of the food material, and then step 150 can include the following steps.

[0109] (1) determining the optimal cooking time according to the food material category, the size of the food material, the initial water temperature and the initial water quantity.

[0110] (2) controlling the remaining heating time of the heating device according to the optimal cooking time.

[0111] In the related art, the function of the cooking appliance does not distinguish the size of the food material, that is, the food materials of different sizes are cooked according to the same program. However, the same program cannot meet the optimal cooking of food materials of different sizes.

[0112] For example, people are very sensitive to the taste of fish. Fish meat should be steamed just right, so that the fish meat is tender, elastic and juicy. If the optimal cooking time is too short, the fish meat is easy to be undercooked; if the optimal cooking time is too long, the fish meat will be overcooked, resulting in loose and rough, and old and dry.

[0113] Therefore, the optimal cooking time corresponding to the size of the food material can be determined according to the size of the food material to control the cooking, so that the food materials of different sizes can be optimally cooked, and better cooking effect can be obtained.

[0114] The more the food materials are, the longer the corresponding required optimal cooking time is, and the food material size has a corresponding relationship with the optimal cooking time. A third preset mapping relationship between the optimal cooking time and the food material size can be obtained in advance through a large amount of data fitting.

[0115] For example, the optimal cooking time t3 required for cooking the food materials to the optimal cooking endpoint under different food material sizes G3 can be obtained in advance, and the obtained data can be calculated by a fitting algorithm to obtain a third preset mapping relationship F3 between the food material size G3 and the optimal cooking time t3.

[0116] Therefore, in actual use, the optimal cooking time is determined according to the food material size and the third preset mapping relationship.

[0117] However, in the actual cooking process, the third preset mapping relationship can also be affected by other factors; for example, the initial water temperature of the heating water, the initial water volume of the heating water, and different food material categories will affect the steam generation speed and temperature rise rate of the cooking cavity, thereby affecting the cooking effect.

[0118] To improve the cooking effect, in some embodiments, the optimal cooking time can be determined according to the food material category, the food material size, the initial water temperature, and the initial water volume.

[0119] For example, generally, fish is placed in hot water for steaming in hotels or at home, while the cooking appliance is more likely to use cold water to place fish. The steam generation speed and temperature rise rate of cold water are obviously slower. Or in actual use, the user can have boiled a pot of water in the previous round of cooking, and the initial water temperature of the heating water is higher in the new round of cooking. If the heating water is directly used for cooking, the time for heating the cold water to hot water is saved, and if the same cooking program is used for cooking, the food material can be overcooked.

[0120] For another example, the larger the initial water volume of the heating water is, the slower the steam generation speed and temperature rise rate are. For example, the user also steams 500 grams of fish, and the original cooking program can steam the fish just right under an initial water volume of 1500 ml. However, if the water volume is 2000 ml or more, in the actual cooking process, the same cooking program will cause the steam generation time to slow down, the time for the cooking cavity to reach steam saturation to be longer, and the effective optimal cooking time to decrease, thereby the food material can be undercooked. If the user adds water in an amount of 1000 ml or less, in the actual cooking process, the same cooking program will cause the steam generation time to decrease, the time for the cooking cavity to reach steam saturation to be shortened, and the effective optimal cooking time to increase, thereby the food material can be overcooked.

[0121] Also, different food materials of different food material categories do not differ in terms of specific heat capacity, thermal conductivity, moisture content, physical changes, shape, and other factors. Food materials with high water content and large specific heat capacity usually cause the cooking chamber temperature to rise slowly, while food materials with high fat content and small specific heat capacity can cause the temperature to rise quickly.

[0122] To further improve the cooking effect, the step determines the optimal cooking duration according to the food material category, the food material size, the initial water temperature, and the water addition amount, including the following steps.

[0123] (1) Obtain a second preset mapping relationship corresponding to the food material category, the initial water temperature, and the water addition amount; the third preset mapping relationship represents the correspondence between the food material size and the optimal cooking duration.

[0124] (2) Determine the optimal cooking duration according to the food material size and the third preset mapping relationship.

[0125] The third preset mapping relationship between the optimal cooking duration and the food material size under different food material categories, initial water temperatures, and initial water amounts can be obtained in advance through a large amount of data fitting.

[0126] For example, the optimal cooking duration t3 required to cook the food material to the optimal cooking endpoint under the condition that the food material category is A3, the initial water temperature is T3, and the initial water amount is W3 can be obtained in advance. The data obtained is calculated by a fitting algorithm to obtain the third mapping relationship F3 between the food material size G3 and the optimal cooking duration t3.

[0127] Referring to the above method, the third preset mapping relationship corresponding to the same food material category, different initial water temperatures, and initial water amount combinations can be further obtained. Similarly, the third preset mapping relationship corresponding to other food material categories, various initial water temperatures, and initial water amount combinations can also be obtained.

[0128] For example: a large number of fish of different sizes are steamed, and each fish is cooked to a fish meat center temperature of 65 degrees Celsius as the optimal cooking endpoint under different initial water temperatures and different initial water amounts. The optimal cooking duration data t3 of fish of different sizes and under different conditions when the fish meat center temperature is 65 degrees Celsius is obtained. Different sizes of fish, different conditions, and corresponding t3 are fitted to obtain the corresponding third preset mapping relationship, which is used to calculate the optimal cooking duration of fish of different sizes under different conditions.

[0129] In some embodiments, the optimal cooking endpoint of fish meat can be selected between 65-70 degrees Celsius, so as to ensure that the fish meat has low hardness, chewiness, and high cohesiveness and elasticity. Exemplarily, 70 degrees Celsius can be selected as the optimal cooking endpoint.

[0130] The hardness is manifested as the softness or hardness of the human touch, the force required for the food material to reach a certain deformation, or the internal cohesion of the food material to maintain its shape. The chewiness is a comprehensive texture evaluation parameter that reflects the hardness, cohesion, and elasticity of the fish meat. Figure 5 The hardness and chewiness of the fish meat at different core temperatures are shown in the change curve provided by the embodiment of the present application. As shown in Figure 5 It can be seen that the hardness of the fish meat decreases rapidly at 50-70℃, and the hardness at 70℃ is relatively low, and increases at 70-98℃, and then slowly decreases after 98℃. The chewiness decreases rapidly at 50-70℃, slowly increases at 70-80℃, and slowly decreases at 80℃. The fish meat has a lower hardness and chewiness at the best cooking endpoint of 65-70℃.

[0131] The cohesion represents the degree of aggregation of the fish meat or the ability to maintain its integrity. Figure 6 The change curve of the cohesion of the fish meat at different core temperatures is shown in the embodiment of the present application. As shown in Figure 6 The cohesion continuously increases as the core temperature increases from 40℃ to 70℃, and the fish meat has a more delicate taste, and reaches the best at 70℃. However, the cohesion decreases at 70℃-80℃, and the decreasing trend is weakened at 80℃-100℃, indicating that once the core temperature exceeds 70℃, the cohesion of the fish meat decreases, and the protein of the fish meat denatures into a gel, and the meat becomes loose and rough. As shown in Figure 6 The fish meat has a higher cohesion at the best cooking endpoint of 65-70℃, and the cohesion is the highest at 70℃.

[0132] The elasticity is the ratio of the height or volume of the deformed sample to the original condition after the deforming force is removed. Figure 8 The change curve of the elasticity of the fish meat at different core temperatures is shown in the embodiment of the present application. As shown in Figure 8 The elasticity of the fish meat continuously decreases as the core temperature increases. As shown in Figure 8 It can be seen that the fish meat still has a higher elasticity at 65-70℃.

[0133] Therefore, in actual use, the third preset mapping relationship corresponding to the food material category, the initial water temperature, and the initial water quantity is acquired first, and then the best cooking time is determined according to the food material size and the third preset mapping relationship.

[0134] The fitting algorithm includes but is not limited to a linear fitting algorithm, an exponential fitting algorithm, a logarithmic fitting algorithm, a power function fitting algorithm, and a polynomial fitting algorithm. Exemplarily, a linear fitting algorithm can be used.

[0135] The third preset mapping relationship can be pre-stored in the cooking appliance or a server, and the cooking appliance can retrieve and use it when needed.

[0136] In some embodiments, the third preset mapping relationship can also be affected by other factors, to further improve the accuracy of the third preset mapping relationship, obtain more accurate optimal cooking time, and the third preset mapping relationship can also be determined in combination with other factors.

[0137] For example, the initial temperature also affects the temperature rise, the lower the initial temperature, the slower the steam generation speed, and the lower the temperature rise rate.

[0138] To more accurately obtain the optimal cooking time, the third preset mapping relationship corresponding to the food material category, the initial water temperature, and the water addition amount is obtained, including: obtaining the third preset mapping relationship corresponding to the food material category, the initial water temperature, the water addition amount, and the initial temperature.

[0139] Thus, in combination with the initial temperature, a more accurate third preset mapping relationship is obtained.

[0140] The third preset mapping relationship between the optimal cooking time and the food material size under different initial temperatures, food material categories, initial water temperatures, and initial water amounts can be obtained in advance through a large amount of data fitting.

[0141] For example, the optimal cooking time t3 required to cook the food material to the optimal cooking endpoint under the condition that the initial temperature is h3, the food material category is A3, the initial water temperature is T3, and the initial water amount is W3 can be obtained in advance, and the obtained data is calculated by a fitting algorithm to obtain the third mapping relationship F3 between the food material size G3 and the optimal cooking time t3.

[0142] Referring to the above method, the third preset mapping relationship corresponding to different initial temperatures under the condition that the same food material category, the initial water temperature, and the initial water amount are combined can be further obtained.

[0143] Similarly, the third preset mapping relationship corresponding to different initial temperatures under the condition that the food material category, the initial water temperature, and the initial water amount are other combinations can also be obtained.

[0144] Further, the heated duration of the heating device can be obtained, and then the remaining heating duration of the heating device = optimal cooking time - heated duration can be obtained, that is, the heating device continues to work for the remaining heating duration, that is, the food material can be cooked to the optimal state.

[0145] As mentioned above, various factors influence cooking performance, such as the initial water volume, starting water temperature, initial temperature, and voltage instability, all of which affect the time it takes for the cooking appliance to bring the water to a boil. For example, a larger initial water volume results in a later boiling time, while a lower starting water temperature results in a longer boiling time. Lower voltage and reduced power also result in longer boiling times. To accurately determine the relationship between cooking time and ingredient size, it's necessary to consider the influence of these various factors, which can lead to significant and complex calculations.

[0146] The inventors of this application discovered through research that achieving optimal cooking results requires ensuring that the ingredients remain in a vapor-saturated state for a sufficient period of time, i.e., the effective cooking time. Vapor-saturated state refers to the situation where, as liquid evaporates in a confined, enclosed space, liquid molecules pass through the liquid surface and enter the vapor space, becoming vapor molecules. As evaporation progresses, the density of vapor molecules gradually increases, and the number of molecules returning to the liquid also increases. When the number of molecules entering the vapor space equals the number of molecules returning to the liquid per unit time, evaporation and condensation reach a dynamic equilibrium, and this state is known as vapor saturation.

[0147] In some embodiments, whether the cooking chamber has reached steam saturation can be determined by detecting the temperature of the cooking chamber. For example, when the temperature of the cooking chamber reaches the saturation temperature for the first time, the cooking chamber is determined to have reached steam saturation. Optionally, the saturation temperature can be between 96°C and 100°C, for example, 98°C.

[0148] The effective cooking time can be controlled. The effective cooking time is equivalent to bringing ingredients of different sizes back to the same starting point, that is, the effective cooking time is similar to calculating from the state of putting the fish in hot water. If the fish is put in cold water on the cooking appliance, then putting the fish in hot water can be understood as the steam in the cooking chamber reaching the steam saturation state. The effective optimal cooking time is calculated from the time when the cooking chamber reaches the steam saturation state. This can avoid the impact of various factors such as different water addition amounts, different water temperatures, and unstable voltage in the previous heating stage, which causes the cooking effect to be affected by the different lengths of heating time before the cooking chamber reaches the saturation state.

[0149] Figure 8 The temperature change curve of the cooking cavity during the cooking process provided by the embodiment of the present application is shown as follows. Figure 8 As shown, the cooking appliance heats up in the heating stage, the temperature of the heating water continues to rise, and steam is gradually generated. Due to the influence of different factors, the time of the heating stage varies. At the 301st second of heating, the temperature of the cooking chamber reaches 98°C, that is, the cooking chamber reaches the steam saturation state and enters the steam saturation stage. The calculation of the optimal cooking time begins from 301 seconds.

[0150] Therefore, in some other embodiments, the optimal cooking duration is the time when the cooking cavity is in a steam saturated state. By controlling the cooking time when the cooking cavity is in a steam saturated state, the influence of different factors on cooking can be avoided, and the calculation amount and complexity can be effectively reduced.

[0151] A fourth preset mapping relationship between the optimal cooking duration and the food size in different food categories can be obtained in advance through a large amount of data fitting.

[0152] For example, a fourth preset mapping relationship F4 between the optimal cooking duration t4 required to cook the food to the optimal cooking endpoint and the food size G4 in the case of the food category A4 can be obtained in advance. The obtained data is calculated by a fitting algorithm to obtain the fourth preset mapping relationship F4 between the food size G4 and the optimal cooking duration t4.

[0153] The optimal cooking duration t4 refers to the time when the cooking cavity is in a steam saturated state during the entire cooking process. For example, in the cooking process, the time when the cooking cavity first reaches the saturation temperature is tm1, and the time when the cooking cavity ends cooking is tm2, and the optimal cooking duration t4 = tm2-tm1.

[0154] Therefore, in actual use, the optimal cooking duration is determined according to the food size and the fourth preset mapping relationship. The cooking cavity is controlled to be in a steam saturated state for the optimal cooking duration. For example, the temperature of the cooking cavity is continuously detected, and when the temperature of the cooking cavity reaches the saturation temperature, timing is started, and when the timing reaches the optimal cooking duration, the operation of the heating device is stopped, and the cooking is completed.

[0155] In actual use, when the user uses the cooking appliance to cook, the initial water amount of the heating water is not accurately measured, and the initial water amount is often added arbitrarily or according to experience.

[0156] Usually, two situations will occur. One is that the food is cooked well, and there is still a lot of heating water in the heating device, that is, during the cooking process, the cooking appliance needs to heat the excess heating water, resulting in waste of energy efficiency. The other situation is that the food has not been cooked, and there is no water in the heating device, which needs to be added halfway, which brings bad experience and bad cooking effect.

[0157] For example, for the same cooking program, 500 grams of ribs are steamed, and 2000 ml of water is added, which takes 12 minutes to cook; if 1000 ml of water is added, it can be cooked in 10 minutes; if 500 ml of water is added, it can be cooked in 8 minutes. If less than 400 ml of water is added, there is no water in the heating device before the food is cooked, and the heating water needs to be supplemented.

[0158] That is, the same size of food is steamed, the water quantity is less, the steam is generated faster, the cooking cavity reaches the steam saturation state faster, and the optimal cooking time is shorter.

[0159] To accurately measure the water quantity of the required heating water, reduce energy consumption, and improve cooking effect, in some embodiments, the cooking control method provided by the embodiments of the present application further includes the following steps: determining a target water quantity according to the optimal cooking time.

[0160] The optimal cooking time and the target water quantity have a corresponding relationship. In the embodiments of the present application, the fifth preset mapping relationship between the optimal cooking time and the target water quantity can be obtained by a large amount of data fitting in advance.

[0161] For example, the corresponding relationship between the optimal cooking time and the target water quantity consumed by the cooking appliance can be obtained in advance.

[0162] In some embodiments, the step of determining the target water quantity according to the optimal cooking time includes the following steps.

[0163] (1) Determine the unit water consumption according to the size of the food.

[0164] (2) Determine the target water quantity according to the optimal cooking time and the unit water consumption.

[0165] In another embodiment, in the above embodiment, when the second preset mapping relationship between the size of the food and the optimal cooking time is determined in advance, the unit water consumption of the cooking appliance can be measured at the same time. The unit water consumption can be in units of 1 minute, that is, the water consumption per minute when the cooking appliance is cooking. It can be understood that other sizes of time can also be used as units, which are not limited in the present application.

[0166] Therefore, the target water quantity can be determined according to the optimal cooking time and the unit water consumption.

[0167] For example, the optimal cooking time is 30 minutes, and the unit water consumption is 50 ml per minute, so the target water quantity is 1500 ml.

[0168] Further, the target water quantity can also be increased by a certain amount based on the required water quantity to avoid dry burning. For example: target water quantity = optimal cooking time * unit water consumption + dry burning prevention water quantity.

[0169] The dry burning prevention water quantity can be set according to actual needs, for example, it can be set to 100 ml, and it can be set according to the type, cooking program, and other characteristics of different cooking appliances, which are not limited in the present application.

[0170] To ensure the cooking effect, the cooking appliance can evaluate the initial water quantity of the heating water before cooking, and in some embodiments, the step of controlling the remaining heating time of the heating device according to the optimal cooking time includes: in the case that the initial water quantity of the heating water is greater than or equal to the target water quantity, controlling the remaining heating time of the heating device according to the optimal cooking time.

[0171] Thus, it is ensured that the water quantity of the heating water can meet the cooking demand in the cooking process, and the cooking effect is ensured.

[0172] In some embodiments, the cooking control method provided by the embodiments of the present application further includes the following steps.

[0173] (1) In the case that the initial water quantity of the heating water is less than the target water quantity, determining the supplementary water quantity according to the initial water quantity and the target water quantity.

[0174] (2) In the case that the heating device is supplemented with heating water that is not less than the supplementary water quantity, controlling the remaining heating time of the heating device according to the optimal cooking time.

[0175] In the case that the initial water quantity of the heating water is insufficient, the cooking appliance can determine the supplementary water quantity in combination with the initial water quantity and the target water quantity.

[0176] For example, the target water quantity is 1500ml, and the initial water quantity is 500ml, and then the supplementary water quantity is 1000ml.

[0177] In some embodiments, the cooking appliance can output water quantity supplement reminder information to the user, such as through voice information, screen display information, or sending information to the user terminal, to remind the user to supplement the water quantity. The cooking appliance monitors the water quantity of the heating water, and only in the case that the user supplements sufficient water quantity, the cooking is performed.

[0178] In other embodiments, the cooking appliance can include a water quantity supplement module, which can intelligently supplement the heating water. The cooking appliance only performs cooking when the water quantity supplement module completes the supplement.

[0179] The cooking control method provided by the embodiments of the present application will be described in detail below according to a specific embodiment. Please refer to Figure 9 Another food material doneness detection method provided by the embodiments of the present application can include steps 201 to 210.

[0180] Step 201, start cooking, and determine the food material category selected by the user in the cooking appliance.

[0181] In the embodiments of the present application, the user adds food materials and heating water into the cooking appliance, and selects a food material category function file, such as fish, shrimp, meat, pastry, etc. The cooking appliance can obtain the instruction of the user to start cooking and obtain the food material category selected by the user.

[0182] Step 202, collect initial temperature and starting water temperature.

[0183] The temperature detection device of the cooking appliance can collect the initial temperature and the starting water temperature of the heating water.

[0184] Step 203, obtain a second preset mapping relationship.

[0185] Screen the second preset mapping relationship corresponding to the initial temperature and the starting water temperature.

[0186] Step 204, the cooking appliance starts heating.

[0187] Step 205, determine the heating time, and determine the initial water quantity according to the heating time and the second preset mapping relationship.

[0188] The cooking appliance starts heating, and determines the heating time ta of heating the heating water from the starting water temperature to the preheating temperature (such as 93 degrees Celsius).

[0189] For example, record the first time ta1 of starting heating, and continuously detect the temperature of the heating water. When it is detected that the temperature of the heating water reaches 93 degrees Celsius, record the corresponding second time ta2. Then the heating time ta = ta2-ta1.

[0190] Determine the initial water quantity according to the heating time ta and the second preset mapping relationship.

[0191] Step 206, determine the temperature rise time when the temperature of the cooking cavity first reaches the preset temperature.

[0192] The temperature detection device of the cooking appliance can detect the temperature of the cooking cavity, and collect the temperature rise time tb when the temperature of the cooking cavity first reaches greater than or equal to the preset temperature (such as 98 degrees Celsius) through the temperature detection device.

[0193] Step 207, obtain a first preset mapping relationship.

[0194] Screen the first preset mapping relationship corresponding to the food material category, the initial temperature, the starting water temperature, and the initial water quantity.

[0195] Step 208, determine the size of the food material.

[0196] Determine the size of the food material according to the first preset mapping relationship and the temperature rise time tb.

[0197] Step 209, determine the optimal cooking time according to the size of the food material and a third preset mapping relationship.

[0198] Screening the third preset mapping relationship corresponding to the food material category, the initial temperature, the initial water temperature, and the initial water quantity.

[0199] Determining the optimal cooking duration tc according to the food material size and the third preset mapping relationship.

[0200] Step 210, controlling the remaining heating duration of the heating device according to the optimal cooking duration.

[0201] The cooking appliance controls the remaining heating duration of the heating device according to the optimal cooking duration, for example, determines the remaining heating duration according to the optimal cooking duration tc and the time that the heating device has already heated. The remaining heating duration of the heating device is controlled to continue heating, and the cooking is completed.

[0202] The following will be a specific embodiment of the food material doneness detection method provided by the embodiment of the application. Another food material doneness detection method provided by the embodiment of the application can include the following steps.

[0203] (1) Starting cooking, determining the food material category selected by the user in the cooking appliance.

[0204] In the embodiment of the application, the user adds sea bass and heating water into the cooking appliance. And selects the food material category function file as fish. The cooking appliance can obtain the instruction of the user starting cooking and obtain the food material category selected by the user.

[0205] (2) Collecting the initial temperature and the initial water temperature.

[0206] The temperature detection device of the cooking appliance can collect the initial temperature of 25 degrees Celsius and the initial water temperature of the heating water of 60 degrees Celsius (since the cooking appliance has just completed the last round of cooking, the temperature of the heating water is still relatively high).

[0207] (3) Obtaining the second preset mapping relationship.

[0208] Screening the second preset mapping relationship corresponding to the initial temperature of 25 degrees Celsius and the initial water temperature of 90 degrees Celsius.

[0209] (4) The cooking appliance starts heating.

[0210] (5) Determining the heating time, and determining the initial water quantity according to the heating time and the second preset mapping relationship.

[0211] The cooking appliance starts heating, and determines that the heating time for heating the heating water from the initial water temperature of 90 degrees Celsius to the preheating temperature of 93 degrees Celsius is 88 seconds.

[0212] According to the heating time of 88 seconds and the second preset mapping relationship, the initial water quantity is determined to be 1000 ml.

[0213] (6) Determine the temperature of the cooking cavity first reaches the preset temperature 98 temperature rise time.

[0214] The temperature detection device of the cooking appliance can detect the temperature of the cooking cavity, and the temperature detection device collects the temperature rise time of 213 seconds when the cooking cavity first reaches greater than or equal to 98 degrees Celsius.

[0215] (7) Step 306, get the first preset mapping relationship.

[0216] Filter the first preset mapping relationship corresponding to the food category being fish, the initial temperature being 25 degrees Celsius, the initial water temperature being 60 degrees Celsius, and the initial water volume being 1000ml.

[0217] (8) Determine the size of the food.

[0218] According to the first preset mapping relationship and the temperature rise time of 213 seconds, the size of the food is determined to be 545 grams.

[0219] (9) Determine the optimal cooking time according to the size of the food and the second preset mapping relationship.

[0220] Filter the second preset mapping relationship corresponding to the food category being fish, the initial temperature being 25 degrees Celsius, the initial water temperature being 60 degrees Celsius, and the initial water volume being 1000ml.

[0221] (10) Determine the optimal cooking time.

[0222] According to the size of the food being 545g and the second preset mapping relationship, the optimal cooking time is determined to be 916 seconds.

[0223] (11) Control the cooking time according to the optimal cooking time.

[0224] The cooking appliance controls the cooking time according to the optimal cooking time, and when the total working time of the heating device reaches 916 seconds, the heating is stopped, and the cooking is completed.

[0225] Please refer to Figure 10 , Figure 10 is a structural diagram of a cooking appliance provided by an embodiment of the application, as Figure 10 shown, the cooking appliance 300 includes a device body 310, a heating device 320, a temperature detection device (not shown in the figure), and a control device 330.

[0226] Among them, the device body 310 is provided with a cooking cavity Q1 and a steam cavity Q2.

[0227] The heating device 320 is arranged on the device body 310, and is configured to heat the steam cavity Q2 to adjust the temperature of the cooking cavity Q1. When the heating device 320 heats the steam cavity Q2, the temperature of the water for heating is increased and steam is generated, and the steam at least partially flows through the cooking cavity Q1 to cook the food placed in the cooking cavity.

[0228] In some embodiments, the cooking appliance 300 can further include other components, for example, a food tray can be arranged on the heating device 310, and the food tray is configured to hold food. For example, a power module can be included to provide power support for other modules, and the present application does not limit this.

[0229] The temperature detection device is configured to detect the temperature of the steam cavity Q2 and the temperature of the cooking cavity Q1.

[0230] In some embodiments, the temperature detection device is further configured to detect an initial temperature.

[0231] In some embodiments, the temperature detection device includes a first detection unit and a second detection unit. The first detection unit is arranged on the steam cavity Q2 and is configured to detect the temperature of the steam cavity Q2. The second detection unit is arranged on the cooking cavity Q1 and is configured to detect the temperature of the cooking cavity Q1.

[0232] In some embodiments, the second detection unit can be further configured to detect the temperature of the steam cavity Q1 as the initial temperature before the heating device starts heating.

[0233] Optionally, the first detection unit and the second detection unit can be NTC (Negative Temperature Coefficient) temperature sensors or other temperature detection devices.

[0234] In some embodiments, the first detection unit can be arranged at a preset position of the cooking cavity. The preset position can be, for example, the bottom, the side wall, etc. of the cooking cavity, and the number of preset positions can be one or more, which can be set according to actual use needs, and the present application does not limit this. When the number of preset positions is more than one, the temperature of the cooking cavity Q1 can be determined according to the plurality of detection temperatures, for example, the average temperature of the plurality of detection temperatures.

[0235] Exemplarily, the device body comprises a pot assembly and a steaming rack assembly. The pot assembly has an opening forming a steam cavity. The opening of the pot assembly is surrounded by a sidewall with a certain thickness. The steaming rack assembly is placed on the sidewall. The steaming rack assembly has a cooking cavity Q1. The first detection unit can be arranged on the mounting surface of the sidewall in the same direction as the opening. The steaming rack assembly has a detection opening corresponding to the first detection unit, so that when the steaming rack assembly is placed on the mounting surface of the sidewall, the first detection unit can enter the cooking cavity Q1 through the detection opening and detect the temperature of the cooking cavity Q1. The first detection unit can be arranged at any position on the mounting surface of the sidewall. Preferably, when the pot assembly is also provided with a handle, the first detection unit can be arranged away from the handle. Preferably, the first detection unit block can be arranged near the middle of the mounting surface of the sidewall.

[0236] In some embodiments, the second detection unit can be arranged at a preset position of the steam cavity Q2. The preset position may, for example, be the bottom, sidewall, etc. of the steam cavity Q2. The number of preset positions can be one or more, which can be set according to actual use needs, and the present application does not limit this. When the number of preset positions is more than one, the temperature of the steam cavity Q2 can be determined according to the plurality of detection temperatures, for example, according to the average temperature of the plurality of detection temperatures.

[0237] The control device 330 is used to control cooking by using the food material doneness detection method provided in the above embodiments.

[0238] Optionally, the control device 330 can adopt an MCU (Microcontroller Unit, also known as a single-chip microcomputer) or a CPU (Central Processing Unit, also known as a central processor).

[0239] In some embodiments, the cooking appliance 300 can also intelligently supplement water for heating. In some embodiments, the cooking appliance 300 can further comprise a water amount supplementing module for supplementing the water amount of the heating device 320.

[0240] Exemplarily, the water amount supplementing module can comprise a water storage unit and a water pumping unit. The water storage unit can comprise a water tank for storing water for heating. The water pumping unit comprises a water pump and a water pipe. The water pipe connects the water storage unit and the heating device. The water pump provides power to transmit the water for heating in the water storage unit to the heating device through the water pipe.

[0241] Please refer to Figure 11The embodiment of the present application provides a food material doneness detection device 400, which is applied to a cooking utensil, the cooking utensil comprises a device body and a heating device arranged on the device body; the device body has a cooking cavity and a steam cavity, the steam cavity is used for generating steam and flowing through at least part of the cooking cavity, so that food material in the cooking cavity is cooked; the heating device is used for heating the steam cavity to adjust the temperature in the cooking cavity, and the food material doneness detection device 400 comprises a parameter acquisition module 410, a water temperature acquisition module 420, a temperature rise determination module 430, a food material size determination module 440 and a cooking process determination module 450.

[0242] The parameter acquisition module 410 is used for acquiring the food material category of the cooking cavity and / or the initial temperature of the cooking cavity.

[0243] The water temperature acquisition module 420 is used for acquiring the starting water temperature of the steam cavity.

[0244] The temperature rise determination module 430 is used for determining the temperature rise condition of the cooking cavity in the process that the heating device heats the steam cavity. The food material size determination module 440 is used for determining the food material size of the cooking cavity according to the food material category, the cooking environment parameter and the temperature rise condition; wherein the cooking environment parameter comprises the initial temperature and / or the starting water temperature. The cooking process determination module 450 is used for determining the cooking process according to the food material size.

[0245] It should be noted that, for the device embodiment, since it is basically similar to the method embodiment, the description is relatively simple, and the related parts refer to the part of the method embodiment. For any processing mode described in the method embodiment, it can be realized by a corresponding processing module in the device embodiment, and the device embodiment will not be described one by one.

[0246] In addition, each functional module in each embodiment of the present application can be integrated in one processing module, or each module can exist physically, or two or more modules can be integrated in one module. The integrated module can be realized in the form of hardware or in the form of a software functional module.

[0247] Please refer to Figure 12 Based on the food material doneness detection method, the embodiment of the present application further provides a cooking utensil 500 which can execute the foregoing food material doneness detection method.

[0248] In an embodiment of the present application, the cooking appliance 500 includes one or more processors 510, a memory 520, and one or more application programs. The one or more application programs are stored in the memory 520. The memory 520 stores programs that can execute the contents of the aforementioned embodiments, and the processor 510 can execute the programs stored in the memory.

[0249] The processor 510 may include one or more cores for data processing and a message matrix unit. The processor 510 utilizes various interfaces and circuits to connect various components within the electronic device. It executes instructions, programs, code sets, or instruction sets stored in memory, and accesses data stored in memory to perform various functions of the cooking appliance and process data. Optionally, the processor 510 may be implemented using at least one of the following hardware forms: a digital signal processing (DSP), a field-programmable gate array (FPGA), or a programmable logic array (PLA). The processor 510 may integrate one or a combination of a central processing unit (CPU), a graphics processing unit (GPU), and a modem. The CPU primarily handles the operating system, user interface, and application programs; the GPU is responsible for rendering and drawing display content; and the modem handles wireless communications. It is understood that the modem may also be implemented independently of the processor 510 via a separate communications chip.

[0250] Memory 520 may include random access memory (RAM) or read-only memory (ROM). Memory 520 may be used to store instructions, programs, code, code sets, or instruction sets. The memory may include a program storage area and a data storage area. The program storage area may store instructions for implementing an operating system, instructions for implementing at least one function, and instructions for implementing the various method embodiments described below. The data storage area may also store data created during use of the terminal.

[0251] Please refer to Figure 13 , which shows a block diagram of a computer-readable storage medium 600 provided in an embodiment of the present application. The computer-readable storage medium 600 stores program code 610, which can be called by a processor to execute the food doneness detection method described in the above method embodiment.

[0252] The computer-readable storage medium 600 can be an electronic storage such as a flash memory, an EEPROM (Electrically Erasable Programmable Read-Only Memory), an EPROM, a hard disk, or a ROM. Alternatively, the computer-readable storage medium includes a non-transitory computer-readable storage medium. The computer-readable storage medium 600 has a storage space for storing program codes for performing any of the above-described method steps of the food material doneness detection method. These program codes 610 can be read from or written to one or more computer program products. The program codes can be compressed in an appropriate form, for example.

[0253] In summary, the food material doneness detection method, the cooking appliance, and the medium provided by the embodiments of the present application are applied to a cooking appliance, which includes an appliance body and a heating device arranged on the appliance body. The appliance body has a cooking cavity and a steam cavity. The steam cavity is used to generate steam and flow through at least part of the cooking cavity to cook food materials in the cooking cavity. The heating device is used to heat water for heating to adjust the temperature of the cooking cavity. The food material doneness detection method includes: obtaining the food material category and / or the initial temperature of the cooking cavity; obtaining the starting water temperature of the steam cavity; determining the temperature rise of the cooking cavity in the process of heating the cooking cavity by the heating device; and determining the food material size according to the food material category, the cooking environment parameters, and the temperature rise, wherein the cooking environment parameters include the initial temperature and / or the starting water temperature. Thus, the food material category and the cooking environment parameters in the food material heating process can be comprehensively considered to exclude the interference of the water quantity or water temperature difference caused by different user water adding behaviors on the cooking control, so as to obtain the best food material steaming cooking state, provide an accurate control reference for the subsequent cooking process, simplify the cooking process, and improve the cooking efficiency.

[0254] Finally, it should be noted that: the above embodiments are only used to illustrate the technical solutions of the present application, and not to limit them; although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that they can still modify the technical solutions recorded in the foregoing embodiments, or make equivalent replacement for part of the technical features; and these modifications or replacements do not drive the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A method for detecting whether food is cooked by a cooking utensil, characterized in that: The cooking device is applied to a cooking appliance, comprising an appliance body and a heating device disposed on the appliance body; the appliance body has a cooking cavity and a steam cavity, the steam cavity is used to generate steam that flows through at least a portion of the cooking cavity to cook food in the cooking cavity; The heating device is used to heat the steam cavity to adjust the temperature in the cooking cavity, and the method includes: Obtaining the type of food in the cooking cavity and / or the initial temperature of the cooking cavity; obtaining the initial water temperature of the steam chamber; determining a temperature rise of the cooking cavity during the process of the heating device heating the steam cavity; Determining the size of the food in the cooking cavity according to the food type, cooking environment parameters, and the temperature rise; wherein the cooking environment parameters include the initial temperature and / or the starting water temperature; The cooking process is determined according to the size of the food.

2. The method for detecting whether food is cooked according to claim 1, wherein: During the process of the heating device heating the steam cavity, the step of determining the temperature rise of the cooking cavity comprises: During the process of the heating device heating the steam cavity, determining the time it takes for the temperature of the cooking cavity to rise to a preset temperature; Alternatively, during the process of the heating device heating the steam cavity, determining the time it takes for the temperature of the cooking cavity to heat from a first temperature to a second temperature; wherein the second temperature is greater than the first temperature; Alternatively, during the process of the heating device heating the steam cavity, a temperature change rate of the cooking cavity from a third temperature to a fourth temperature is determined; wherein the third temperature is greater than the fourth temperature.

3. The method for detecting food doneness according to claim 1, wherein: The cooking environment parameters include the starting water temperature and the initial water volume, and determining the size of the food in the cooking cavity according to the food type, the cooking environment parameters, and the temperature rise includes: determining an initial amount of heating water in the steam chamber; Obtaining a first preset mapping relationship corresponding to the food category, the starting water temperature, and the initial water volume, wherein the first preset mapping relationship represents a correspondence between a temperature rise and a food size; The size of the food is determined according to the temperature rise and the first preset mapping relationship.

4. The method for detecting food doneness according to claim 3, wherein determining the initial amount of heating water in the steam chamber comprises: determining a heating time for heating the steam chamber from the initial water temperature to a preheating temperature; Acquire a second preset mapping relationship corresponding to the starting water temperature; The second preset mapping relationship represents the corresponding relationship between heating time and water volume; The initial water volume is determined according to the heating time and the second preset mapping relationship.

5. The method for detecting food doneness according to claim 4, wherein: The acquiring of a second preset mapping relationship corresponding to the starting water temperature includes: A second preset mapping relationship corresponding to the starting water temperature and the initial temperature is acquired.

6. The method for detecting food doneness according to claim 3, wherein: The cooking environment parameters further include: initial temperature; obtaining a first preset mapping relationship corresponding to the food category, the starting water temperature, and the initial water volume, including: A first preset mapping relationship corresponding to the food category, the starting water temperature, the initial water volume, and the initial temperature is obtained.

7. The method for detecting food doneness according to any one of claims 1 to 6, characterized in that: Determining the cooking process according to the size of the ingredients includes: Determine the optimal cooking time based on the type of ingredients, size of ingredients, starting water temperature, and initial water volume; The remaining heating time of the heating device is controlled according to the optimal cooking time.

8. The method for detecting food doneness according to claim 7, wherein: The method of determining the optimal cooking time based on the type of ingredients, the size of the ingredients, the starting water temperature and the initial water volume includes: Obtaining a third preset mapping relationship corresponding to the food category, the starting water temperature, and the initial water volume; the third preset mapping relationship represents a correspondence between the food size and the optimal cooking time; The optimal cooking time is determined according to the size of the ingredients and the third preset mapping relationship.

9. The method for detecting food doneness according to claim 8, wherein: The acquiring of a third preset mapping relationship corresponding to the food category, the starting water temperature, and the initial water volume includes: A third preset mapping relationship corresponding to the food category, the starting water temperature, the initial water volume, and the initial temperature is obtained.

10. The method for detecting food doneness according to claim 7, wherein: The food ripeness detection method further comprises: determining a target amount of water according to the optimal cooking time; The controlling the remaining heating time of the heating device according to the optimal cooking time includes: When it is determined that the initial water volume of the heating water is greater than or equal to the target water volume, the remaining heating time of the heating device is controlled according to the optimal cooking time.

11. The method for detecting food doneness according to claim 10, wherein: Determining the target water volume according to the optimal cooking time includes: Determining unit water consumption according to the size of the food; The target water volume is determined according to the optimal cooking time and the unit water consumption.

12. The method for detecting food doneness according to claim 10, wherein: The food ripeness detection method further comprises: When it is determined that the initial water volume for heating water is less than the target water volume, determining the amount of supplementary water according to the initial water volume and the target water volume; When it is determined that the heating device is replenished with heating water that is not less than the replenished water amount, the remaining heating time of the heating device is controlled according to the optimal cooking time.

13. A cooking utensil, characterized in that: include: The device body is provided with a cooking cavity; A heating device is provided on the device body; the heating device is used to heat the steam cavity to adjust the temperature of the cooking cavity; a temperature detection device for detecting the starting water temperature of the steam chamber and the initial temperature of the cooking chamber; A control device for controlling cooking using the food doneness detection method according to any one of claims 1 to 12.

14. The cooking appliance according to claim 13, wherein The temperature detection device includes a first detection unit and a second detection unit; The first detection unit is provided on the heating device or the steam chamber, and is used to detect the temperature of the steam chamber; The second detection unit is disposed in the cooking cavity, and is used to detect the temperature of the cooking cavity.

15. The cooking appliance according to claim 13 or 14, characterized in that: The cooking appliance further comprises a water replenishing module, which is used to replenish the heating water of the heating device.

16. A cooking utensil, characterized in that: include: one or more processors; Memory; One or more applications, wherein the one or more applications are stored in the memory and are configured to be executed by the one or more processors, and the one or more applications are configured to execute the method for detecting food doneness as described in any one of claims 1 to 12.

17. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores program code, which can be called by a processor to execute the food doneness detection method according to any one of claims 1 to 12.

Images