Electric cooking device
By integrating input, display, temperature sensing, and control components into an electric cooking appliance, and calculating and displaying evaluation scores, the problem of declining cooking quality is solved, and accurate evaluation and feedback on grain and water quantities are achieved.
Patent Information
- Application Number
- CN202510331436.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Priority Date
- 2024-05-17
- Filing Date
- 2025-03-20
- Publication Date
- 2025-11-18
AI Technical Summary
Existing electric cooking devices cannot accurately assess whether the amount of grains and water added by the user meets the benchmark values of the cooking algorithm, resulting in a decline in cooking quality.
Electric cooking appliances are equipped with an input unit, a display unit, a temperature sensing unit, a heating unit, and a control unit. These components perform the cooking process and calculate an evaluation score based on the temperature sensing value and other evaluation factors, displaying whether the cooking algorithm is met.
Feedback based on evaluation scores helps users adjust the amount of grains and water they use, ensuring the cooking process conforms to the cooking algorithm and improving cooking quality.
Smart Images
Figure CN120959562A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to an electric cooking device, and more particularly, to an electric cooking device capable of evaluating whether grains and water in amounts corresponding to a cooking algorithm corresponding to a reference value are inputted when cooking grains. BACKGROUND
[0002] An electric cooking device (for example, an electric pressure cooker) as an electric appliance that performs various cooking using electricity as a heating source has a main body in which a cooking container is installed, a lid that opens and closes the upper portion of the main body, a heating portion for heating the cooking container, and the like, and thus can perform a function of heating and cooking a cooking object into a form that can be eaten.
[0003] The electric cooking device controls the heating portion and the like to perform cooking according to a cooking algorithm that has been stored, and in performing such cooking, it is necessary to measure the amount of grains and the amount of water to be supplied to the cooking container according to the cooking algorithm (in particular, the target number of servings). The cooking algorithm includes a heating time, a heating amount, and the like that are set according to the amount of the cooking object (the amount of grains, the amount of water) (or the number of servings).
[0004] In recent years, various types of usage guides (tutorials) including the amounts of grains and water have been provided in order to inform or guide the correct usage method of the electric cooking device. However, in actual cooking, there is a problem in that the quality of cooking deteriorates when the amounts of grains and water inputted by the user into the cooking container are different from the amounts of grains and water on the cooking algorithm (or the usage guide). The current electric cooking device cannot evaluate the accuracy of the measurement (the amounts of grains and water) of the cooking object inputted by such a user and give any feedback to the user.
[0005] PRIOR ART DOCUMENT
[0006] PATENT DOCUMENT
[0007] Korean Patent No. 10-1917798 (published on November 6, 2018) SUMMARY
[0008] PROBLEMS TO BE SOLVED BY THE INVENTION
[0009] The present application relates to an electric cooking device, and more particularly, to an electric cooking device capable of evaluating whether grains and water in amounts corresponding to a cooking algorithm corresponding to a reference value are inputted when cooking grains.
[0010] MEANS FOR SOLVING THE PROBLEMS
[0011] The electric cooking apparatus of the present invention comprises: an inner pot for storing food to be cooked; and a main body having a storage space for mounting the inner pot and a cover for opening and closing an open upper portion of the storage space. The electric cooking apparatus further comprises: an input unit for receiving input from a user and applying it to a control unit; a display unit for visually or audibly displaying information received from the control unit; a temperature sensing unit for sensing the temperature of the inner pot and applying a temperature sensing value to the control unit; a heating unit for heating the inner pot under the control of the control unit; and a control unit for executing a cooking process according to a menu from the input unit and a cooking algorithm corresponding to a reference value. In the cooking process, the control unit controls the heating unit based on the temperature sensing value sensed by the temperature sensing unit. Furthermore, in order to evaluate whether the amount of food to be cooked in the cooking process is consistent with the cooking algorithm, at least one evaluation factor is calculated or detected, and an evaluation function is performed as follows: an evaluation score is calculated based on the calculated or detected evaluation factor, and the calculated evaluation score is displayed on the display unit.
[0012] Invention Effects
[0013] This invention performs cooking according to a cooking algorithm corresponding to a benchmark value, and uses evaluation factors obtained during the cooking process to evaluate whether the amount of grains and water that conforms to the cooking algorithm corresponding to the benchmark value is added, and provides the evaluation content to the user so that it can be reflected when the user cooks next time. Attached Figure Description
[0014] Figure 1 This is a control structure diagram of the electric cooking device of the present invention.
[0015] Figure 2 yes Figure 1 Temperature curves during the cooking process of an electric cooking device.
[0016] Figure 3 yes Figure 1 Flowchart of the evaluation function for electric cooking devices.
[0017] Explanation of reference numerals in the attached figures
[0018] 7: Temperature sensing unit; 9: Heating unit
[0019] 13: Pressure Detection Department; 30: Control Department Detailed Implementation
[0020] The embodiments will now be described in detail with reference to the accompanying drawings.
[0021] In this instruction manual, grains include rice and other grains, and grain-related menu items include white rice, mixed grains, brown rice, porridge, etc. Additionally, grain quantity refers to the weight of the grains, and water quantity refers to the weight of the water.
[0022] Additionally, cooking ingredients include grains and water or other materials.
[0023] The electric cooking apparatus of the present invention includes: an inner pot for storing food to be cooked; and a main body having a storage space for installing the inner pot and a lid that opens and closes to the upper part of the storage space. Such an utensil-like structure of an electric cooking apparatus is well-known to those skilled in the art, therefore its detailed description is omitted. The control structure of the electric cooking apparatus of the present invention will be described below. Figure 1 Detailed explanation will follow.
[0024] Figure 1 This is a control structure diagram of the electric cooking device of the present invention. Figure 2 yes Figure 1 Temperature curves during the cooking process of an electric cooking device.
[0025] The electric cooking appliance comprises the following components: a power supply unit 1, which is installed on the main body and supplies power to the control unit 30; an input unit 3, which is installed on one side of the main body or lid and receives user input (e.g., menu selection, reference value (e.g., number of servings) selection, cooking start, etc.) and applies it to the control unit 30; a display unit 5, which is installed on one side of the main body or lid and visually or audibly displays information received from the control unit 30 (e.g., cooking menu, reference value (e.g., number of servings), cooking time, evaluation content, etc.); and a temperature sensing unit 7, which is installed on the main body close to or in contact with the inner pot and senses temperature. The temperature of the inner pot is periodically applied to the control unit 30 by a temperature sensing value; the heating unit 9 is installed on the main body in contact with or near the inner pot and heats the inner pot under the control of the control unit 30; the communication unit 11 is installed on the main body and communicates with external electronic devices; the pressure detection unit 13 is installed on the inner side of the cover facing the inner pot, detects the pressure of the inner pot, and applies the pressure detection value to the control unit 30; the control unit 30 is installed on the main body and operates by a power supply from the power unit 1 to control the above-mentioned components, and controls the heating unit 9 to perform cooking according to a cooking algorithm corresponding to the selected menu. However, the power unit 1, the display unit 5, the communication unit 11, etc., are obvious technologies to those skilled in the art, so detailed descriptions are omitted.
[0026] The input unit 3 receives menu input, reference value (e.g., number of servings) input, cooking start, etc. from the user and applies them to the control unit 30. The menu input consists of menus related to grains and menus related to dishes (e.g., ginseng chicken soup, bread, etc.).
[0027] In this invention, the reference value is, for example, a value related to the amount of food being cooked, such as the number of servings.
[0028] The temperature sensing unit 7 senses the temperature of the upper, side or bottom surface of the inner liner in a contact or non-contact manner, and applies the temperature sensing value to the control unit 30 in each transmission cycle (e.g., 1 second).
[0029] The heating element 9, which is controlled by the control unit 30 and heats at least one of the lower, side, and upper sides of the inner liner, can be either induction heating or resistance heating.
[0030] The pressure detection unit 13 is composed of a pressure sensor, etc., and applies the pressure inside the inner liner, i.e. the pressure detection value, to the control unit 30. The pressure detection unit 13 can be selectively provided.
[0031] The cooking algorithms in this invention include algorithms for cooking grain-related menus and algorithms for cooking dishes related to cooking, which involve cooking processes including at least a heating process and a simmering process. Each algorithm includes a target temperature for each process, the heating output of the heating unit 9, and the execution time of each process. As another embodiment, such as... Figure 2 As shown, the algorithm for cooking grain-related menus can include a soaking process before the heating process.
[0032] The control unit 30 is composed of electrical or electromagnetic circuits including the following components: a processor (e.g., CPU, MICROPROCESSOR, MCU, etc.) that interprets the menu selected by the user and the cooking algorithm corresponding to the reference value of the selected menu from the stored cooking algorithms, and executes the cooking process corresponding to the interpreted cooking algorithm, and controls the heating unit 9 in the cooking process to reach the target temperature of the cooking algorithm by the temperature sensing value obtained by the temperature sensing unit 7; a temperature sensing value, which is sensed by the temperature sensing unit 7; and a storage space (e.g., memory, etc.) that stores the menu and the cooking algorithm corresponding to the reference value of each menu, etc.
[0033] The control unit 30 stores benchmark data and evaluation algorithms for evaluating whether the amount of grain and water used in the cooking algorithm that conforms to the benchmark value is added when cooking grain, in order to perform the evaluation function.
[0034] The evaluation factors in this invention include the heating time G1, which is the time required for the temperature sensing value to reach a second temperature T2, which is higher than the first temperature T1, during the cooking process, the cumulative power value during the cooking process, and the highest pressure value during the cooking process.
[0035] First, the heating time will be explained. For example... Figure 2As shown, the cooking process according to the grain-related menu cooking algorithm in this invention includes a soaking process, a heating process, and a simmering process. The first temperature T1 is the temperature at which the grains and water inside the inner pot are heated and stabilized in the external environment (e.g., ambient temperature, water temperature when added to the inner pot, etc.), for example, 70°C. The first temperature T1 corresponds to the temperature achievable during the heating process. Furthermore, the second temperature T2 is the highest temperature of the heating process, which can be the target temperature of the heating process, for example, 130°C. The control unit 30 calculates the heating time while executing the cooking process. Figure 2 As shown, the heating time G1 is equivalent to the time t2 minus time t1.
[0036] The control unit 30 stores first reference data, which includes a reference heating time that varies depending on a reference value (e.g., number of servings).
[0037] This invention utilizes the following characteristics: when the amount of grain and water being cooked is close to or consistent with the amount of grain and water corresponding to the reference values, the calculated heating time is close to or consistent with the reference heating time, which varies according to the reference values. Conversely, the greater the difference between the amount of grain and water being cooked and the amount of grain and water corresponding to the reference values, the greater the difference between the calculated heating time and the reference heating time, which varies according to the reference values. For example, when the amount of water being cooked is more than the amount of water corresponding to the reference values, the heating time in the cooking process increases, and the difference between the reference heating time and the calculated heating time becomes larger.
[0038] Next, the cumulative power consumption during the cooking process will be explained. The control unit 30 calculates the total power consumption during the entire cooking process when the heating unit 9 performs the heating action, i.e., the cumulative power consumption. The control unit 30 multiplies the power supplied to the electric cooking device by the heating action time of the heating unit 9 to calculate the power consumption value, adds the calculated power consumption values to calculate the cumulative power consumption value, and stores it.
[0039] The control unit 30 stores second reference data, which includes a reference cumulative power value that varies according to a reference value (e.g., number of servings).
[0040] This invention utilizes the following characteristic: when the amount of grain and water being cooked is close to or consistent with the amount of grain and water corresponding to a reference value, the calculated cumulative power value is close to or consistent with the reference cumulative power value, which differs from the reference value. Conversely, the greater the difference between the amount of grain and water being cooked and the amount of grain and water corresponding to the reference value, the greater the difference between the calculated cumulative power value and the reference cumulative power value, which differs from the reference value. For example, if the amount of water being cooked is more than the amount of water corresponding to the reference value, the heating amount in the heating unit 9 needs to be increased, thus increasing the calculated cumulative power value, and consequently, the difference between the reference cumulative power value corresponding to the reference value and the calculated cumulative power value becomes larger.
[0041] Next, the maximum pressure value during the cooking process will be explained. During the cooking process, the control unit 30 receives and stores pressure detection values from the pressure detection unit 13, and selects the highest maximum pressure value from the stored pressure detection values for use.
[0042] The control unit 30 stores third reference data, which includes reference pressure values that vary according to a reference value (e.g., number of servings).
[0043] However, the pressure inside the inner liner is sometimes detected as similar values regardless of the number of servings, making accurate evaluation difficult based solely on pressure. This invention combines the highest pressure value with other evaluation factors, assigning a relatively lower evaluation score compared to other evaluation factors when combined with other evaluation factors.
[0044] Furthermore, as shown in Table 1 below, the control unit 30 can perform the evaluation function by considering only one evaluation factor. In this invention, the evaluation factor used as only one evaluation factor is either heating time or cumulative power value.
[0045] Table 1
[0046] Percentage change % between evaluation factor and benchmark data Evaluation score ±3 100 ±4 95 ±5 90 ±6 85 ±7 80 ±8 75 ±9 70 ±10 65
[0047] The percentage change in this invention is calculated by multiplying the value obtained by dividing the difference between the evaluation factor and the baseline data by the baseline data by 100, and the unit is %. When the evaluation factor is heating time, the baseline data is the baseline heating time, i.e., the first baseline data. The smaller the difference between the evaluation factor and the baseline data, the higher the evaluation score; the larger the difference, the lower the evaluation score. For example, when the baseline heating time is 600 seconds for a serving size of 2, and the calculated heating time is 570 seconds, the percentage change (%) between the evaluation factor and the baseline data is 5%, and the evaluation score is 90. Alternatively, when the evaluation factor is cumulative electricity value, the baseline data is the baseline cumulative electricity value, i.e., the second baseline data. For example, when the baseline cumulative electricity value is 170Wh for a serving size of 2, and the calculated cumulative electricity value is 175Wh, the percentage change (%) between the evaluation factor and the baseline data is 2.9%, and the evaluation score is 100.
[0048] The control unit 30 calculates the evaluation score using Table 1 and displays the calculated evaluation score visually or audibly through the display unit 5.
[0049] In another embodiment, the control unit 30 may perform the evaluation function by considering two evaluation factors simultaneously, as shown in Table 2 below. In this invention, the two evaluation factors are heating time and cumulative power consumption.
[0050] Table 2
[0051] First percentage change (%) First evaluation score Second percentage change (%) Second evaluation score ±3 50 ±3 50 ±4 46 ±4 46 ±5 42 ±5 42 ±6 38 ±6 38 ±7 34 ±7 34 ±8 30 ±8 30 ±9 26 ±9 26 ±10 22 ±10 22
[0052] The first percentage change is the percentage change between the calculated heating time and the reference heating time, and the second percentage change is the percentage change between the calculated cumulative power value and the reference cumulative power value. In this embodiment, the control unit 30 calculates a first evaluation score corresponding to the first percentage change and a second evaluation score corresponding to the second percentage change, and adds the calculated first evaluation score and second evaluation score to calculate the final evaluation score. Furthermore, as shown in Table 2, in each of the multiple identical percentage changes, the first evaluation score and the second evaluation score can be set to be the same or different from each other in the same percentage change. For example, the highest score for the first evaluation score can be set to 70, and the highest score for the second evaluation score can be set to 30. However, the sum of the highest scores for the first evaluation score and the highest scores for the second evaluation score remains 100. For example, if the baseline heating time for a serving size of 2 is 600 seconds, and the calculated heating time is 570 seconds, the first percentage change is 5%, and the first evaluation score is 42. If the baseline cumulative electricity consumption for a serving size of 2 is 170Wh, and the calculated cumulative electricity consumption is 175Wh, the second percentage change (%) is 2.9%, and the second evaluation score is 50. The final evaluation score is 92, which is the sum of 42 and 50. This approach, by considering two evaluation factors, increases the accuracy of the evaluation.
[0053] In another embodiment, the control unit 30 may perform the evaluation function by considering three evaluation factors as shown in Table 3 below. In this invention, the three evaluation factors are heating time, cumulative power consumption, and maximum pressure.
[0054] Table 3
[0055]
[0056] In Table 3, the first percentage change is the percentage change between the calculated heating time and the reference heating time, the second percentage change is the percentage change between the calculated cumulative power value and the reference cumulative power value, and the third percentage change is the percentage change between the detected maximum pressure value and the reference maximum pressure value. In this embodiment, the control unit 30 calculates a first evaluation score corresponding to the first percentage change, a second evaluation score corresponding to the second percentage change, and a third evaluation score corresponding to the third percentage change, and adds the calculated first to third evaluation scores to calculate the final evaluation score. Furthermore, as shown in Table 3, in the case of heating time and cumulative power value, the first and second evaluation scores are the same in each of all identical percentage changes, but in the case of the maximum pressure value, the third evaluation score corresponds to a score lower than both the first and second evaluation scores for heating time and cumulative power value in each of all identical percentage changes. As another embodiment, the first and second evaluation scores may be different in some identical percentage changes, and in all identical percentage changes, the first and second evaluation scores may be set higher than the third evaluation score.
[0057] Furthermore, the sum of the highest scores of the first, second, and third evaluations is maintained at 100. For example, if the baseline heating time for a serving size of 2 is 600 seconds, and the calculated heating time is 570 seconds, the first percentage change is 5%, the first evaluation score is 31, the baseline cumulative power consumption for a serving size of 2 is 170Wh, and the calculated cumulative power consumption is 175Wh, the second percentage change is 2.9%, the second evaluation score is 35, and the baseline pressure for a serving size of 2 is 1.15 kgf / cm². 2 The highest pressure value detected was 1.15 kgf / cm². 2 At that point, the third percentage change is 0%, and the third evaluation score is 30. The final evaluation score is 96, which is the sum of 31, 35, and 30. This approach, considering three evaluation factors, increases the accuracy of the evaluation.
[0058] Figure 3 yes Figure 1 Evaluation function flowchart of the electric cooking device. Control unit 30 stores and executes. Figure 3 The evaluation algorithm for the evaluation function is described here, and the execution process of the stored evaluation algorithm is explained.
[0059] The control unit 30 independently executes the aforementioned cooking algorithm. Figure 3 The evaluation algorithm for the evaluation function is executed at least during the execution of the cooking algorithm.
[0060] In the initial step, the control unit 30 interprets the menu selected by the user and the corresponding cooking algorithm for the number of servings in the stored cooking algorithms, and begins cooking according to the interpreted cooking algorithm. The control unit 30 can start cooking by receiving cooking start input from the input unit 3 or from an external electronic device via the communication unit 11.
[0061] In step (S1), the control unit 30 confirms whether the menu selected for cooking in the cooking process of the cooking algorithm is a grain-related menu. If the selected menu is a grain-related menu, the control unit 30 proceeds to step (S3); otherwise, the evaluation algorithm is not executed and the process ends.
[0062] In step (S3), the control unit 30 calculates or detects the aforementioned evaluation factors during the cooking process performed according to the cooking algorithm. As described above, the control unit 30 calculates the heating time or cumulative power value using one evaluation factor, or calculates the heating time and cumulative power value using two evaluation factors respectively, or calculates the heating time and cumulative power value using three evaluation factors respectively and detects the maximum pressure value. The control unit 30 executes step (S3) until the cooking process performed according to the cooking algorithm ends, and continues to execute this step until the evaluation factors to be used in the evaluation function are calculated or detected. After executing step (S3), the control unit 30 proceeds to step (S5).
[0063] In step (S5), the control unit 30 calculates an evaluation score corresponding to the heating time or the cumulative power value calculated from one evaluation factor, as shown in Table 1 above, and stores the calculated evaluation score as the final evaluation score; or, as shown in Table 2 above, it calculates a first evaluation score and a second evaluation score corresponding to the heating time and the cumulative power value calculated from two evaluation factors, respectively, and stores the calculated first evaluation score and the second evaluation score by adding them together as the final evaluation score; or, as shown in Table 3 above, it calculates a first evaluation score, a second evaluation score, and a third evaluation score corresponding to the heating time, the cumulative power value, and the detected maximum pressure value calculated from three evaluation factors, respectively, and stores the calculated first evaluation score, the second evaluation score, and the third evaluation score by adding them together as the final evaluation score. After executing step (S5), the control unit 30 proceeds to step (S7).
[0064] In step (S7), the control unit 30 visually or audibly displays the final evaluation score on the display unit 5 so that the user can confirm the final evaluation score and end the evaluation function.
[0065] As explained above, the present invention is not limited to the specific preferred embodiments described above. It is self-evident that various modifications can be made by those skilled in the art without departing from the spirit of the claims, and such modifications fall within the protection scope of the present invention.
Claims
1. An electric cooking appliance comprising: an inner pot for storing food to be cooked; and a main body having a storage space for installing the inner pot and a lid for opening and closing an open upper portion of the storage space. The electric cooking device described above is characterized by having: The input unit receives input from the user and applies it to the control unit; The display unit visually or audibly displays the information received from the control unit mentioned above; A temperature sensing unit senses the temperature of the inner liner and applies the temperature sensing value to the control unit. The heating unit heats the inner liner under the control of the aforementioned control unit; and The control unit executes a cooking process according to the menu from the input unit and the cooking algorithm corresponding to the reference value. In the cooking process, it controls the heating unit based on the temperature sensing value sensed by the temperature sensing unit. In order to evaluate whether the amount of food to be cooked is in accordance with the cooking algorithm in the cooking process, it calculates or detects at least one evaluation factor and performs the following evaluation function: it calculates an evaluation score based on the calculated or detected evaluation factor and displays the calculated evaluation score through the display unit.
2. The electric cooking apparatus according to claim 1, characterized in that, The above reference values are per serving, and the above cooking ingredients include grains and water.
3. The electric cooking apparatus according to claim 1, characterized in that, When the menu is related to grains, the control unit performs the evaluation function.
4. The electric cooking apparatus according to claim 1, characterized in that, The greater the difference between the above evaluation factors and the benchmark data corresponding to the above benchmark values, the lower the evaluation score; the smaller the difference between the above evaluation factors and the benchmark data corresponding to the above benchmark values, the higher the evaluation score.
5. The electric cooking apparatus according to claim 1, characterized in that, The above cooking process includes at least the heating process and the braising process.
6. The electric cooking apparatus according to claim 5, characterized in that, The evaluation factors mentioned above include one or more of the following: the time required for the temperature sensing value to reach the second temperature from the first temperature (i.e., the heating time) and the cumulative power value in the cooking process.
7. The electric cooking apparatus according to claim 6, characterized in that, The aforementioned temperature sensing values reach the aforementioned first temperature and second temperature respectively during the aforementioned heating process.
8. The electric cooking apparatus according to claim 7, characterized in that, The second temperature mentioned above is the target temperature for the heating process mentioned above.
9. The electric cooking apparatus according to claim 6, characterized in that, The control unit calculates the total power value, i.e., the cumulative power value, of the heating unit during the entire cooking process.
10. The electric cooking apparatus according to claim 6, characterized in that, When performing the evaluation function while taking into account the heating time or cumulative power value, the control unit calculates an evaluation score corresponding to the percentage change between the heating time and the reference heating time or the percentage change between the cumulative power value and the reference cumulative power value.
11. The electric cooking apparatus according to claim 6, characterized in that, When performing the evaluation function while taking into account both the heating time and the cumulative power value, the control unit adds a first evaluation score corresponding to the percentage change between the heating time and the reference heating time and a second evaluation score corresponding to the percentage change between the cumulative power value and the reference cumulative power value to calculate a final evaluation score, and displays the final evaluation score on the display unit.
12. The electric cooking apparatus according to claim 11, characterized in that, In all the same multiple percentage changes, the first and second evaluation scores mentioned above are the same.
13. The electric cooking apparatus according to claim 6, characterized in that, The electric cooking device described above includes a pressure detection unit that detects the pressure of the inner pot and applies the detected pressure value to the control unit.
14. The electric cooking apparatus according to claim 13, characterized in that, When performing the evaluation function by taking into account the heating time, cumulative power value, and pressure detection value, the control unit adds up the first evaluation score corresponding to the percentage change between the heating time and the reference heating time, the second evaluation score corresponding to the percentage change between the cumulative power value and the reference cumulative power value, and the third evaluation score corresponding to the percentage change between the pressure detection value and the reference pressure value to calculate the final evaluation score, and displays the final evaluation score on the display unit.
15. The electric cooking apparatus according to claim 14, characterized in that, The control unit uses the highest pressure value of the pressure detection value.
16. The electric cooking apparatus according to claim 14, characterized in that, In all the same multiple percentage changes, the first and second evaluation scores mentioned above are greater than the third evaluation score mentioned above.
17. The electric cooking apparatus according to claim 16, characterized in that, In all of the above-mentioned multiple percentage changes, the first evaluation score and the second evaluation score are the same.